Happy Friday! I’m enjoying my morning coffee and having fun reading through all of your blog comments yesterday. So many of you are carrying on family legacies in your knitting/quilting/sewing/crocheting. I know future generations will be the lucky recipients of some of your beautiful work. The winner of yesterday’s blog contest is Melanie in Utah who wins this mega bundle of Wonderland Yarns Messenger Hat Kit! (The pattern is on the inside of the label, and this bundles makes two hats. It’s a sport weight yarn and there are 516 yards in the bundle.) Melanie, we’ll get this shipped out to you today, and I hope you enjoy it! Remember, we’re celebrating our Eighth Anniversary with eight blog contests over the next week and a half. See the end of today’s post for the details on Contest #3 and get entered.
Today’s recipe is one that our Office Manager Lynn shared with us. Her family makes this every year at Thanksgiving. We tried it this summer and it was delicious. It has a great caramel/maple taste, and we used maple syrup from the Arnold Family Farm (cousins!). I’ll bet it would be awesome on pecan pie, or with a few pecans sprinkled on top.
6 large egg yolks
1 cup pure maple syrup (the darker the syrup, the stronger the taste)
2 tsp. all-purpose flour
1/2 tsp. salt
1 cup half and half
1 1/2 cups light cream
1/2 tsp. vanilla extract
Beat the egg yolks with the maple syrup, flour and salt. Set aside.
Bring the half and half to a simmer in a heavy saucepan. Then slowly beat the hot half and half into the eggs and maple syrup. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard begins to thicken slightly. (Be careful not to let the mixture boil or the eggs will scramble.)
Remove from heat and pour the hot maple custard through a strainer into a large, clean bowl. Allow to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then pour it into your ice cream maker according to manufacturer’s instructions. When finished, the ice cream will be soft serve, or transfer to a freezer-safe container and freeze for 2 hours or more for firmer ice cream.
Today’s Contest Question: Do you have a favorite family recipe that you make at just certain times of the year? (And if so, why not make it more often? Or would it be less special that way?) Leave a comment below and we’ll randomly draw a winner to receive our next great prize. Watch for the prize and winner on Monday’s blog post, along with Contest #4. Thanks for helping us celebrate eight years of fun!
I’ve only tried to make ice cream a couple times and was always disappointed with the result. My family recipe is to buy Ben and Jerry’s at the corner Walgreens.
Boiled Custard. Only for the winter holidays. Why? Well, we want to live to see the next winter holiday season!
Cranberrry Jell-o mold at Thanksgiving, because it’s the right season for it. I should make it more often though, as I love it.
I make Kraut Runza at Christmas. I don’t make through the year as it’s too much work. No sense taking up my crafting time cooking!
Favorite family recipe? Lebkuchen at Christmas. No contest.
I make turkey enchiladas whenever we have leftover turkey! I have my grandma’s recipe for persimmon cookies, but persimmons are hard to come by where I live now.
Shortbread and only during the Christmas holidays. It’s my great-grandmother’s recipe and my mom taught me. I only make it during this time because it’s traditional and reminds me of growing up and it’s really really high in calories and if I made it more often…..it would be bad : D
my family recipe has always been my great grandmother’s apple pie recipe…filling and crust. We make it all year long.
I make cherry meringue in the Christmas season. (It’s summer here in the southern hemisphere.) It’s a Tempest household original – a traditional lemon meringue recipe with cherry juice instead of lemon 🙂
Mine is my mother-in-law’s recipe for turkey dressing. And there is no reason not to do it more often than at Thanksgiving. We just don’t do Turkey other than then. Might need to change that too.
The stuffing my mother makes is obviously only made at Thanksgiving, but I wish she would make it otherwise. She stuffs it with pears, italian sausage, and other delicious things and I look forward to it every year.
I like to make German kuchen at Easter time but my granddaughter sometimes talks me into making it at other times of the year!
I love making Cherry Delight salad every Christmas! It has fruit and cool whip and marshmallows and it’s so fluffy and sweet! Plus it’s pink, and there’s something really fun about eating pink dessert. 🙂 I guess I don’t make it more often because it makes a huge bowl full and it doesn’t keep very well in the fridge.
I make a candy cane shaped stollen-type bread at Christmas. While it’s technically a stollen recipe, my mother, and now I, always use cherry pie filling instead of the candied fruit/nut filling. I suppose it could be made any time of the year and just not make it in a cane shape. But it’s been our Christmas tradition since I was a child and not only would it not be Christmas without it, but it would be weird to eat it any other time!
Icebox cake at Christmas. My Grandmother used to make it at Christmas and brings back great memories of our childhood.