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Satisfying ice cream cravings

There’s something extra-special about homemade ice cream.

And all it takes is just a few ingredients. I keep the canister to my ice cream maker in the freezer at all times so whenever I get the craving for some good ice cream, it’s so easy to make.

Our grandkids always get excited when I make the suggestion to whip up a batch. They help pour the ingredients into the machine, turn it on and sit and watch as the liquid turns into creamy, yummy ice cream.

Last weekend we enjoyed our homemade ice cream treat topped with sliced strawberries and a squirt of whipped cream.

Creamy Vanilla Homemade Ice Cream

Serving size: 6

1 envelopes Knox unflavored gelatin

1/4 cup cold water

1 cup milk

1 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1-1/2  cups heavy whipping cream, not whipped

Soak Knox gelatin in cold water. Heat milk, but do not boil. Remove from heat and add gelatin, sugar, vanilla extract and salt. Cool and add cream. Chill five to six hours. Pour into a quart ice cream freezer can. Process per manufacturer’s instructions.

Microwave Cherry Crisp

1 can (21 ounces) cherry pie filling

3/4 cup packed brown sugar

2/3 cup Quick-cooking Oats

1/3 cup all-purpose flour

1/4 cup butter, cubed

Spoon filling into a greased 9-inch glass pan or pie plate. In a small bowl combine the brown sugar, oats and flour; cut in butter until crumbly. Sprinkle over filling. Microwave on high for 7-9 minutes. Serve warm with ice cream or whipped topping. (I have not had a chance to try this yet, but my brother says it is wonderful. He also highly suggested trying it with apricot pie filling.)

Meatless Taco salad

Serving size: 4

In a 2-1/2-quart glass salad bowl, layer:

1 15-ounce can black beans, rinsed and drained

4 cups shredded iceberg lettuce

2 tomatoes, seeded and chopped

1-1/2 cups shredded cheddar or Monterey Jack

1/4 cup sliced pitted ripe olives

1/4 cup sliced green onion

For dressing (combine in a smaller bowl and mix with a whisk):

1 6-ounce carton avocado dip

1/2 cup light sour cream

1 4-ounce can chopped green chili peppers, drained

1 tablespoon milk

1 clove garlic, minced

1/2 teaspoon chili powder

Spread dressing over the top of the salad. Cover the surface with plastic wrap and chill for at least 2 hours or up to 24 hours. Sprinkle one chopped tomato on top of salad. Before serving, toss salad together and serve over crushed tortilla chips (you’ll need about 2 cups coarsely crushed tortilla chips).

FOOD FOR THOUGHT (a tip from my Dad): Always remember, eat what’s right, not what’s left.

GARY’S TIP: For a juicer hamburger, add cold water to the beef before grilling (1/2 cup to one pound of meat).

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
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