CUBS IN THE KITCHEN/05-02

Homemade Ice Cream

4 eggs
3 cups sugar
½ tsp. salt
6 cups milk
1 qt. half & half
2 Tbsp. vanilla
Beat eggs until light,
gradually adding sugar and
salt. Pour in milk and half &
half. Mix vanilla in, stir,
pour into ice cream freezer
container and freeze.
Ice Cream
2 - 1 quart Zip top Bags ¾ cup milk
2 - 1 gallon Zip top Bags 1 cup whipping cream
1 8 lb. bag of ice 1/3 cup sugar
1/2 cup rock salt ½ tsp. vanilla
Newspaper
Duct Tape
Place all ingredients in 1 qt. bag (squeeze
out all the air), then place inside another qt.
bag. Place into a gallon zip top bag. Fill
gallon bag with ice and rock salt. Seal the
bag then place into another gallon bag.
Wrap in several layers of newspaper and
tape all sides to hold a ball shape. Toss
back and forth for about 15 minutes.

Skor Bar Cake  

1 chocolate cake mix
1 jar caramel topping
1 can Eagles brand sweetened
condensed milk
1 large container of whipped cream
4 Skor candy bars
Bake cake as directed. Let cool.
Poke holes in cake with bottom
of wooden spoon. Mix caramel
topping and sweetened condensed
milk together, pour over the top of
the cake. Spread whipped cream
over cake. Top cake with crushed
candy bars.
Dump Cake
2 cans pie filling (any flavor)
1 box yellow cake mix
1 cup walnuts
1 cup butter
cool whip
Spread pie filling in 9”x 13”
pan. Sprinkle cake mix over
pie filling. Top with nuts.
Melt butter and drizzle over
top. Bake at 350 degrees for
30 - 45 minutes. Top with
whipped cream.

Ice Cream Cone Cupcakes  

1 cake mix (any flavor)
Ice cream cones with flat bottoms
Mix cake mix as directed. Place
ice cream cone in muffin tins, so
they will stand up. Fill ice cream
cones half full of cake mix.
Bake as directed on cake mix box.
Decorate with frosting and sprinkles.

 

Ice Cream

2 - 1 quart Zip top Bags ¾ cup milk
2 - 1 gallon Zip top Bags 1 cup whipping cream
1 8 lb. bag of ice 1/3 cup sugar
1/2 cup rock salt ½ tsp. vanilla
Newspaper
Duct Tape
Place all ingredients in 1 qt. bag (squeeze
out all the air), then place inside another qt.
bag. Place into a gallon zip top bag. Fill
gallon bag with ice and rock salt. Seal the
bag then place into another gallon bag.
Wrap in several layers of newspaper and
tape all sides to hold a ball shape. Toss
back and forth for about 15 minutes.
Skor Bar Cake
1 chocolate cake mix
1 jar caramel topping
1 can Eagles brand sweetened
condensed milk
1 large container of whipped cream
4 Skor candy bars
Bake cake as directed. Let cool.
Poke holes in cake with bottom
of wooden spoon. Mix caramel
topping and sweetened condensed
milk together, pour over the top of
the cake. Spread whipped cream
over cake. Top cake with crushed
candy bars.

Dump Cake

2 cans pie filling (any flavor)
1 box yellow cake mix
1 cup walnuts
1 cup butter
cool whip
Spread pie filling in 9”x 13”
pan. Sprinkle cake mix over
pie filling. Top with nuts.
Melt butter and drizzle over
top. Bake at 350 degrees for
30 - 45 minutes. Top with
whipped cream.