Tuesday, August 30, 2011

Chocolate Chip Banana Sour Cream Bread Recipe

Chocolate Chip Banana Sour Cream Bread Recipe1 cup butter, room temperature
2 cups sugar
2 teaspoons vanilla extract
4 eggs
2 1/2 cups flour
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
4 ripe bananas, mashed
1 cup sour cream
1 cup milk chocolate chips

How to make Chocolate Chip Banana Sour Cream Bread

1 Cream the butter, sugar and vanilla together.

2 Then add the eggs and mix.

3 Then put in the dry ingredients and mix well.

4 Add the bananas and sour cream and mix.

5 Then add in the chocolate chips and pour into 3 greased loaf pans.

6 Bake at 350 for 1 hour, or until a toothpick that has been inserted into the
center comes out clean.

Chocolate Chip Banana Sour Cream Bread Recipe is ready to serve.
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Thursday, August 25, 2011

Coffee Can Ice Cream Recipe

Coffee Can Ice Cream Recipe
Coffee Can Ice Cream Ingredients:

1 c. cream
1 c. milk
1 beaten egg
1/2 c. sugar
1 tsp. vanilla
1 lg. coffee can
1 sm. coffee can
Crushed ice
Rock salt

How to make Coffee Can Ice Cream

Combine the first five ingredients and pour into small coffee can. Place lid on top.
Set small can in large can. Fill space with alternating layers of crushed ice and rock salt.

Place lid on large can. Roll can back and forth for 10 minutes.

Open large can and remove salt and melted ice.

Stir contents of inner can. Replace lid on top.

Fill space between cans again with layers of crushed ice and rock salt and replace lid.

Roll another 5-10 minutes until ice cream is set.
To make flavored ice cream, stir in fruit puree, chocolate sauce or other flavoring.

To get firmer – place in freezer.
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Tuesday, August 23, 2011

Coffee Ice Cream Punch Recipe

Coffee Ice Cream Punch RecipeCoffee Ice Cream Punch Ingredients:

1 gal. strong coffee, allow to cool
1/2 gal, coffee ice cream
1 pt. vanilla ice cream
1 pt. heavy cream, whipped
Nutmeg or cinnamon

How to make Coffee Ice Cream Punch

Blend coffee and half of the coffee ice cream to a fairly thick consistency.
Chill in a punch bowl in refrigerator.

When ready to serve, mix in ice cream balls made with the remaining quart of coffee ice cream and the vanilla ice cream.

Top with heaps of whipped cream. Sprinkle with nutmeg or cinnamon.

A refreshing change from coffee or tea for warm weather entertaining.

Makes about 20 to 30 cups.
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Sunday, August 21, 2011

U. Delaware joins schools with their own ice cream

University of Delaware students can study 125 different subjects, but now there's an unofficial new major students can pursue: ice cream.

Ice cream is serious work for students at the university, which has an agriculture school and its own herd of dairy cows. The school opened a campus ice cream store earlier this year, and students are now involved in nearly every part of the production process, from milking the cows to developing flavors and scooping ice cream.

"I've literally seen the milk from cow to cone," said Rebecca Sheahan, a junior who milks the school's cows and is business manager of the new UDairy Creamery.

Sheahan said she probably puts about as much time into ice cream as into her two majors: agriculture education and agriculture & natural resources. She isn't the only one devoting serious scholarly time to the dessert. Animal and food sciences major Meghan Thompson wants to eventually sell ice cream cakes at the store. And sophomore Katie Williams, a food sciences major, dreams of creating new flavors like peanut butter and jelly with pieces of chocolate-covered potato chips.

The University of Delaware is hardly the first school to have a creamery, the more technical name for the ice cream store since it produces its own product on site. Penn State opened a creamery in 1865 and sells some 750,000 scoops a year. About two dozen other universities from the University of Connecticut to the University of Wisconsin also have creamery operations, producing ice cream or other dairy products such as yogurt and cheese.

But Delaware's decision to open a new creamery is unusual, said Thomas Palchak, the creamery manager at Penn State since 1986. Palchak said that at one time, 50 universities had creameries, but they began closing from the 1950s through the 1970s because of the cost of modernizing them even as fewer students pursued dairy industry careers.

Tom Sims, one of the people who pushed for the University of Delaware creamery, said its creation has been talked about for 25 years at the school's College of Agriculture & Natural Resources, which has about 800 undergraduate and graduate students studying everything from agriculture to wildlife conservation.

"Everyone has always said, 'Why don't we start a creamery?'" said Sims, the college's deputy dean who helped get a $400,000 grant to start the creamery.

The university actually sold its first batch of ice cream in 2008. At the time, however, the school's only involvement was providing milk from its cows to a dairy, which turned it into ice cream.

Now, the creamery's 25 student employees do much of the ice cream making. Students help milk the school's 100 dairy cows twice a day. A tanker truck picks up the milk and transports it to a dairy. It returns as ice cream base, a sweetened liquid about the thickness of buttermilk. That's when students take over.

Students add flavorings to make the shop's 20 varieties. They mix in some ingredients by hand, like cookies for cookies and cream or pieces of crunch for the shop's Cinnamon Toast Crunchie. The store's most popular flavor is its Delaware River Mud Pie, which is a cookies-and-cream blend with fudge. Corn on the Cone, a novelty flavor with corn kernels, is one of its newest.

Students make hundreds of pounds of ice cream daily and sell some 18,000 scoops a month.

That may sound like a lot, but university officials say they aren't looking to be a mass producer.

"We're not going to be the next Cold Stone or Dairy Queen. World domination is not in the long-term plan," said Katy O'Connell, a spokeswoman for the university's College of Agriculture and Natural Resources.

Instead, the university's goal when it built the creamery was for it to be another way for students to learn, whether to gain experience running a business or developing a product. Already, half a dozen professors have asked to bring classes to the creamery, including a dairy production professor and an engineering professor who wants students to study the equipment. Students studying food science may eventually develop products for the store.

Students who don't use the creamery as a classroom won't be left out. Starting in the fall, the school's ice cream will be available at a campus dining hall, the bookstore and three campus convenience stores. There's also talk of new fall flavors, including pumpkin and apple pie. And the creation of a signature university flavor is also not far off.

Creamery manager Melinda Litvinas, the store's only non-student employee, said someday she hopes to buy equipment that would let students make ice cream base on site, as well as yogurt and cheese. She also wants an ice cream truck.

"I don't know any colleges that have an ice cream truck, and I'd like to be the first," Litvinas said.

Litvinas and other school officials hope that the creamery will cover its operating expenses within the next year. Any money it makes after paying the student employees and covering other costs will go back to the college to pay for things like additional research opportunities and improvements on the dairy farm.

Customers, meanwhile, say the creamery is off to a good start. Mary Ann Hilbeck, the mother of a University of Delaware student, liked the mint chocolate chip flavor she tried on a recent weekday. It was her first taste of the ice cream, which costs $1.75 for a single scoop. But repeat customer Bert Jicha, who was at the store picking up a Holy Fluffernutter ice cream shake for his daughter, said his family is split. Some think the ice cream is too rich; others say it is just right.

University of Delaware student Leeah Fayson, an athletic training major, already has a favorite flavor: Black Raspberry. "It tastes real," she said as she finished a cup of the ice cream and licked her spoon, "like somebody took the time to make it."
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Wednesday, August 3, 2011

Appeal for ice cream VAT cut turned down by government

Appeal for ice cream VAT cut turned down by governmentIn April, Derbyshire-based trade body Ice Cream Alliance (ICA) wrote to the Treasury requesting the change to help producers cope with rising costs.

Now HM Revenue & Customs has written back saying it cannot make changes to VAT because it is an EU-wide tax.

Zelica Carr, chief executive of the ICA, said she was disappointed with the response.

The appeal was made after the ice cream industry was hit by a sharp rise in the price of ingredients, energy and transportation over the past few years.

'Lift spirits'
A HM Revenue & Customs spokesman said: "It is not possible to completely remove VAT from ice cream.

"VAT is an EU-wide tax, the scope of which is set out in EU law under the terms signed by successive UK governments with our European partners.

"These agreements do not allow the UK to extend the scope of its existing zero rates or introduce new ones."

Ms Carr said: "It is the UK government which has increased VAT on ice cream to 20%, surely it must also have the power to reduce it.

"I do appreciate that the country has fiscal challenges and that is precisely why I raised this as an opportunity for the Chancellor of the Exchequer to give a much needed boost to the ice cream industry, and in doing so to help lift the spirits of the nation.

"This was an opportunity to help an industry which is worth more than £1bn to the UK economy and provides pleasure to millions of people."

The Ice Cream Alliance, which represents more than 600 businesses, estimates the ice cream industry is worth about £1.3bn a year.
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