Duraznos con galletas Por Olga Zavala Gómez

Here is another one of Olga's recipes. Have I ever said how much I loved her cooking?

• 1 Can sweetened condensed milk
• 1 can evaporated milk
• Juice from 10 lemons
• 3-4 packages of Maria's cookies
• 1-2 large cans of peaches with syrup

1. Blend sweetened condensed milk, evaporated milk and lemon juice
2. In a 9x13 pan, place one layer of Maria's cookies, then a thin layer of mixture, and a layer of peaches. Peaches can be either diced or sliced.
3. Repeat layer of cookies, mixture, and peaches until you end with the mixture. Decorate the top with remaining peaches.
4. Place in refrigerator for at least 30 minutes and it's ready. Enjoy!

 

Ingredientes:

• 1 lata de la lechera  
• 1 lata de leche evaporada
• el jugo de 10 limones
• 4 paquetes de galletas Marías
• 1 lata de duraznos en almíbar

Preparación:

1. Licuar una lata de la lechera, una lata de leche evaporada y el jugo de 10 limones.
2. En un recipiente hondo poner una capa de galletas marias y después poner una capa de la mezcla  y una capa de duraznos ya sea en cuadritos o en rajas. 
3. Volver a colocar otra capa de galletas, la mezcla y el durazno hasta acabar con una capa de la mezcla  y por ultimo adornar con duraznos.
4. Dejar en refrigeración por 30min y listo... A disfruta  

Oatmeal Chocolate Chip Cookies

Here is another recipe from my old roommate Jessica Bosen Clyde. These are are nice, soft, and chewy, not hard.

1. Beat well together
•  2 Cups Brown Sugar
•  2 Cups White Sugar 
• 2 Cups Butter 
• 4 Eggs
2. Mix with above and beat well
• 1 Teaspoon Salt
• 2 Teaspoons Baking Powder 
•  2 Teaspoons Baking Soda 
•  2 Teaspoons Vanilla 
3. Mix with above and beat well  
• 4 Cups Flour 
•  2 Cups All Purpose Flour 
•  2 Cups Whole Wheat 
•  5 Cups Quick Oats 
• 1 Package Chocolate Chips
4. Make into golf ball sized balls and place on ungreased cookie sheet 2 inches apart, flattened slightly. 
5. Bake at 350° F for ~6 minutes. Do not overbake.  

 
Makes ~100 Cookies 

Vern McCarty’s Frozen Custard Ice Cream Recipe

Homemade Ice cream is a special memory from growing up. The sound of the motor running and anticipation of a yummy treat excites any child, old and young alike.

Makes 2 quarts

• 2 cups milk
• 3 egg yolks
• 1 cup granulated sugar
• ¼ teaspoon salt
• 2 cups light or table cream (Half and Half works great)
• 4 teaspoons of vanilla extract

1. Scald the milk in a double boiler over medium heat.
2. In a medium bowl, beat the egg yolks, sugar and salt together (looks like a paste).
3. Carefully add milk ½ cup at a time to the egg yolk mixture, tempering the yolks. Mix thoroughly each time.
4. Return egg yolk and milk mixture to the double boiler. Stir often while cooking. It will be done when the mixture coats the back of the spoon, and you can draw your finger through the custard – like drawing a finger through finger paint.
5. Allow mix to cool.
6. Place in ice cream maker. Add cream and vanilla.
7. Freeze…and enjoy!