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Custard Style Ice Cream - Kylie Cook

Submitted by Kylie Cook
Sunday Bell Farm
North Danville, VT

This ice cream is easy to make and a quick surefire way to land yourself in heaven for a few frozen moments. It is a great way to use up extra milk, eggs, and maple on the farm. It does require an ice cream maker (hand crank or electric). Although I would be lying if I said I have never just slurped the custard straight out of the fridge! Note that the milk and cream ratio can be played with depending on how rich you like your ice cream, I usually go for half milk and half cream. The vanilla and sugar ratios can be played with as well depending on how sweet you like it. Feel free to add in nuts, frozen fruit, or any other delightful addition you can dream up to make it your own.

Maple Vanilla Ice Cream:
2 and 1/3 c whole milk
2 and 1/3c heavy cream
3 large eggs
4 large egg yolks
2 tbsp. vanilla extract
¾ c sugar
½ c maple syrup

  1. Combine milk and cream in a saucepan and heat on low stirring occasionally
  2. Combine eggs, yolks, and sugar in a medium bowl, use a hand mixer or mix by hand until thick, smooth, similar to mayo. Around 2 minutes.
  3. Measure out one cup of hot milk from the saucepan. While continuing to mix, slooowly add the milk to the egg mixture.
  4. Once fully combined, slooowly pour the egg/milk mixture into the saucepan while stirring.
  5. It is important to mix the eggs and milk slowly to avoid over cooking or burning the eggs. If done too fast or too hot, it can lead to small chunks of scrambled eggs in the final ice cream. The ice cream will still be edible, but texturally it may feel off.
  6. Cook the mixture on medium low while stirring constantly. Continue cooking and stirring until the mixture is thick enough to coat the back of the spoon. This can take anywhere from 5-10 minutes.
  7. Transfer the mixture from the saucepan to a bowl and stir in the vanilla extract. Cover the top with a piece of plastic wrap directly on top of the custard to prevent a skin from forming.
  8. Chill completely for a couple hours or overnight. Churn in the ice cream maker. Follow the instructions of your particular ice cream maker for churning. Enjoy!

Squash Pie - Connie Jackson

Submitted by Connie Jackson of Colebrook, NH

First: cook (winter) squash (I bake mine until soft, scoop it out and mash it with a potato masher). Butternut, buttercup, Red Kuri, any sweet-tasting winter squash works.

When cooled, put
2 cups mashed squash in the blender with
1-2/3 cup (one can) evaporated milk or light cream, and purée. Add:
Scant 1/2 cup Aprils Maple* sugar,
1/2 tsp salt,
2 tsp pumpkin pie spice**, OR 1 tsp cinnamon,1/2 tsp ginger & 1/4 tsp cloves, and blend.
Add 2 eggs, and blend.

Put in 9” unbaked pie shell***, set into a 2nd (glass) pie pan, for stability.

Preheat oven to 425; reduce heat to 350 when you put the pie in, and bake 45-60 minutes, or just until a knife inserted in center comes out clean. Best served with whipped cream.

*April is my niece, so I’m partial…her sugar house is located in the Northeast corner of the NEK, in Canaan, VT.

**Stockwells organic pumpkin pie spice is available at North Country Marketplace in Colebrook, NH.

***I like Immaculate Ready-to-Bake pie crusts, available at the Littleton Co-op.

Sugar on Snow - Carolyn Gorham Guest

Sugar On Snow (for about 4 people)

Boil 2 cups of pure maple syrup until it spins a thread (233° F on candy thermometer). Pour over hard packed fresh snow. The snow is arranged either in pie plates or in large pans for everyone to dig in. Sour pickles and raised doughnuts are served to cut the sweetness. If snow is not available, crushed or shaved ice will do.

Raised Doughnuts - Carolyn Gorham Guest

Measure into mixing bowl:

  • ½ cup warm water (about 115 F),
  • Add 2 packages dry yeast
  • 1 ½ cup lukewarm water
  • ½ cup sugar
  • Stir in:
    • 1 ½ tsp salt
    • 1 ½ tsp salt
    • 2 eggs
    • ½ cup soft shortening
    • Half of 7 to 7 ½ cups flour

Mix with a spoon until smooth. Add enough remaining flour to handle easily; mix with hands. Keep dough as soft as possible, almost sticky - just so you’re able to handle it.

Turn out onto lightly floured board; knead until smooth and elastic (about 5 minutes). Round up in greased bowl. Cover with damp cloth. Let rise in warm place (85 F) until double (about 1 ½ hr).

Roll out dough 1/3” thick. Cut with floured 3” doughnut cutter. Let rise on board until very light (30 t45 minutes) Leave uncovered so a crust will form on dough. Drop into deep hot fat (375) Turn. Drain on absorbent paper. Makes 3 ½ dozen doughnuts.

Serve with maple syrup and sour pickles.

Buche de Noel - Caroline DeMaio

I got this recipe from my Betty Crocker Christmas Cookbook, 1988, and have been making it every Christmas for about 25 years. I tried to change, to make something else several years ago, but my family put a stop to that! It is quite a show stopper, and yet very easy to make.

Ingredients:
3 eggs
1 c sugar
1/3 c water
1 teaspoon vanilla
3/4 c all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar

Filling:
1 c whipping cream
2 tbsp sugar
Instant coffee (optional)

Cocoa Frosting (see below)
Meringue Mushrooms (see below)

Heat oven to 375. Line jelly roll pan 15 ½ x10 ½ x1 inch with aluminum foil or waxed paper; grease. Beat eggs in small mixing bowl on high speed until very thick and lemon colored, about 5 minutes. Pour eggs into large mixer bowl; gradually beat in 1 c. sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan spreading batter to corners. Bake til wooden pick inserted in center comes out clean, 12 to 15 minutes.

Loosen cake from edges of pan; immediately invert on towel generously sprinkled with powdered sugar. Remove foil; trim stiff edges of cake if necessary. While hot, roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.

Beat whipping cream, 2 T. sugar and the coffee in chilled bowl until stiff. Unroll cake; remove towel. Spread whipped cream mixture over cake. Roll up; frost with Cocoa Frosting. Make strokes with tines of fork to resemble bark. Decorate with Meringue Mushrooms. Store in refrigerator.

Makes 10 servings.

Cocoa Frosting

1/3 cup cocoa powder
1/3 cup butter, softened
2 cup powdered sugar
1 1/2 tsp vanilla
1 - 2 tbsp hot water

Mix cocoa and butter. Stir in powdered sugar. Beat in vanilla and water until smooth and of spreading consistency.

Meringue Mushrooms

2 egg whites
1/4 teaspoon cream of tartar
1/2 c sugar
cocoa

Cover 2 cookie sheets with baking paper. Beat egg whites and cream of tartar in small mixing bowl until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy, about 5 minutes. Do not underbeat.

Heat oven to 200. Fit decorators’ tube with plain tip with ¼ inch opening (#10 or 11). Fill tube with meringue and fold over top of bag. Hold bag upright and pipe out mushroom caps, each one 1 to 1 ¼ inches in diameter. Save enough meringue to pipe out stems for the caps, which should fit into the caps. Put on the 2nd cookie sheet. Sift cocoa over caps. Put in oven and bake until firm 40 - 45 minutes. Remove from oven and immediately turn caps over and make a soft indentation in the bottom. Let all cool.

To assemble mushrooms; spread small amount of frosting in indentation in each mushroom cap. Insert stem and place upside down to dry. Store meringue mushrooms uncovered at room temperature.

Decorators’ Frosting

Heat one square (1 ounce) unsweetened chocolate and 1 teaspoon butter until melted; remove from heat. Beat in 1 c powdered sugar and 1 tablespoon hot water until smooth and of spreading consistency. If necessary, stir in additional hot water, 1 teaspoon at a time.

Oat and Chocolate Bars - Christine Clark

Ingredients:
1 cup flour
1 tsp salt
2 cups quick oats
1 cup shortening
2 cups brown sugar
2 tsp vanilla
4 eggs
12oz pkg. Chocolate chips

Cream shortening and brown sugar. Add vanilla and eggs. Beat thoroughly. Mix flour, salt and oats. Add to the above. Stir in chocolate chips. Bake in a greased 9x13 pan 30 minutes at 350 degrees.

Poached Pears - Patty Mucha

Easy dessert. One pear could be enough for 2 mouths... It stays lovely in the fridge for a couple of days.

Cut a bosc pear into 4 pieces, peel, and remove the seed section. Place in a saucepan with just enough water to cover. Add sugar to taste.

Throw in one cinnamon stick, four cloves, and one star anise.

Bring the simple syrup to a boil, then simmer for a while until the pear pieces are soft...the syrup turns color. Let cool...dish out with enough syrup to please...top with whipped sweet cream...yum yum... so easy, so delish. I drink whatever is left when the pears have been eaten.

Cheese Torte - Patty Mucha

This is a recipe my mother made for very special occasions circa 1940/1950. [The original recipe calls for an ingredient] referred to as “special cheese”. That may have been something unique from the dairy. I have made it using a combo of Ricotta cheese and cottage cheese. My advice is to use the very best organic eggs and pure cream! This is a real treat.

Filling:
2 tablespoons unflavored gelatin
1/2 cup cold water
4 egg yolks
1/2 teaspoon salt
1 cup milk
1 cup sugar
1 lb combination of ricotta and cottage cheese
1/2 teaspoon vanilla extract
4 egg whites
1 pint of heavy cream

Pour the cold water in a bowl and sprinkle in the gelatin. In a separate bowl, beat the egg yolks slightly and add the sugar, salt, and milk. Cook using a double boiler, stirring occasionally, until it begins to look like custard. Add the gelatin to the hot custard mixture and stir until well dissolved. Cool until mixture begins to thicken, then add cheese and vanilla and beat until light and fluffy. Whip the cream in two batches- be sure the cream and the bowl are both cold. In a separate bowl, beat the egg whites until they are stiff and dry. carefully fold the egg whites and cream into the custard mixture.

Graham Cracker Crust:
18 graham cracker crumbs, crushed fine
1/3 cup of sugar
1/3 cup melted butter
1 teaspoon cinnamon

Combine crust ingredients and set aside one cup for sprinkling on top of the filling. Press the remainder of the crust mixture into a springform pan.

Fill with the custard mixture and sprinkle with the remaining crust mixture. Refrigerate for 12 hours before serving.

Hershey Bar Angel Food Cake - Dennis Kauppila

Make an angel food cake from a boxed cake mix. Duncan Hines brand is good, try the ‘confetti’ type if available. Use an angel food cake pan. Bake according to directions and let it cool. Take it out of the pan, put it upside down on a big plate.

Frosting:
About 12 ounces of Hershey Chocolate bars, with almonds. (My Mom’s recipe says to use eight 5-cent Hershey bars.)
25 marshmallows, about 6-7 ounces
2/3 cup milk

Combine and melt in a double boiler. Cool

Fold in: 1 cup heavy cream, whipped.

Cut cake into layers and spread filling between layers and on the sides.

Chill at least 8 hours.