WKDK's
Coffee Hour
Weekday
mornings 9:15-10:00 AM
June
Dairy Month Recipes
Dr. McGregor's (Clemson University) Recipe
for Homemade Ice Cream
Casserole
and Ice Cream Churn-Off Recipes
Regular
Programming Schedule:
1st
Monday – Newberry County Public Library
All other Mondays – On the Move with Margaret 9:30 AM
1st Wednesday – Newberry College
2nd Friday – 2nd Friday Book Club
2nd Thursday – Live from Springfield Place
3rd Wednesday – Newberry County School District
Wednesday following 2nd Tuesday – Mayor Ed Kyzer*
* (sometimes same day as School Board)
4th Thursday – WKDK Road Trip
Coffee
Hour Hostesses
Margaret Brackett
Mondays
Margaret is hostess for "On the Move With Margaret" on
the Monday morning "Coffee Hour" each week. Margaret is
retired from 25 years of business administration and public relations.
She's a graduate of Limestone College in Gaffney, and also attended
Kings Business University in Charlotte, NC. Overall, she has about
15 years of broadcasting experience. Margaret's a parent with one
daughter and two grandchildren, who live in Texas. She is the guardian
caretaker of three canines and one feline companions, which make
up a family in their Newberry home. Her favorite song is "To
God Be the Glory," and The Lettermen are her favorite singing
group. She's proud to say that the Bible is her favorite book, and
her hobbies include mental and physical fitness.
Congratulations
to 
Margaret...
Curtis Loftis, Director of State of SC Office on Aging, visited
Newberry during Older Americans Month as guest for WKDK to kick
off Older Americans Month for the month of May. He presented Margaret
Brackett with a recogition certificate honoring her as Senior of
the Day during the Senate and House of Representatives session.
Lt. Governor Andre Bauer presented Mrs. Brackett to the legislators.
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Deborah Smith
Tuesdays
Deborah
is our Tuesday morning hostess for the "Coffee Hour," and
she is the Executive Director of the Newberry Opera House. In fact,
she began hosting the "Coffee Hour" about five years ago
when "Mr. C interviewed me about the Opera House, and I never
left!" Deborah has been to many places around the world,
but she says that her "most memorable moment" was actually
coming to Newberry. "Of all the places in the world that
I have lived, I am proud and grateful to truly call Newberry home,"
she says. And we're all certainly glad she's here! Tune in to Deborah
and the Tuesday morning "Coffee Hour" on WKDK!
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Sue
Summer
Thursdays
Susan
Davis Summer is Newberry born, Newberry bred--and when she dies,
she'll be Newberry dead (ie, buried in Rosemont)! She attended Newberry
County public schools (NHS, '70) and had the great, good fortune
to be in English classes taught by Mrs. Marty Mathis and Mrs. Dot
Epting. From them, she learned much about grammar and good humor,
and from NHS band director, Miss Lorraine Paris, she learned much
about diligence and the importance of being prompt. Sue and her
husband, Henry ("a lawyer/county councilman/financial planner/and
all-around nice guy!") have three "grown-up and wonderfully
entertaining children": Walter Munson, Janie, and Buffy. In
addition to her success as a writer (selected by "The State"
newspaper as one of its first community columnists and two-time
winner of the SC Fiction Project), Sue has co-hosted the Thursday
morning "Coffee Hour" on WKDK for several years. During
June Dairy Month, Sue and Andy Hawkins pulled off the first-ever
cheese carve-off of Newberry landmarks and "hysterical sites!"
She once actually made an Easter basket "on-the-air" and
on the 80th birthday of legendary fiddler, Pappy Sherrill, Sue helped
host a birthday party for him at the station with "Aunt Polly's
Cold Oven Pound Cake." Tune in to Sue Summer and the "Coffee
Hour"--Thursdays on WKDK!
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Andy
Hawkins
Fridays
Andy is our Friday morning "Coffee Hour" hostess, and
a monthly reporter of the Newberry County Memorial Hospital (NCMH)
board meetings (incidentally, Andy is Public Relations Representative
of NCMH). She and her husband, Mike, have two children--Heather
and Quentin; and in her spare time, she enjoys reading, listening
to music, gardening, and traveling. In addition to her trip to Italy
with her mother to visit her daughter, Heather, one of her most
"memorable moments" has been the opportunity to interview
Stella Stellini for WKDK.
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WKDK
Celebrates
"Dairy in the 'Berry" in June!
In
celebration of National Dairy Month 2010, the WKDK "Coffee
Hour" will salute "Dairy in the 'Berry" on Thursday
and Friday mornings in June. These "udderly" entertaining
programs will air between 9 and 10 a.m., hosted by James P. Coggins
with Andy Hawkins and Sue Summer.
"We're
asking everyone to join us for a 'dairy-good' time as we honor Newberry's
strong agricultural tradition," Hawkins said.
The 2010 "WKDK Salute to Dairy in the 'Berry" will include:
• Thursday,
June 3. "Milk on Main." Business folks in the 'Berry answer
the bovinely delicious question, "How do you like your dairy?"
• Friday,
June 4. "Milk on Main." Business folks in the town formerly
known as Frog Level answer the bovinely and deliciously same question
(see above).
• Thursday,
June 10. "Dairy Fun Facts." A game of trivia and cheezy-prizes
with residents and friends of Springfield Place.
• Friday,
June 11. "2nd Friday Book Club." Lively dis-cud-sion of
sunny summer reads and a milky-waylaid surprise.
• Thursday,
June 17. "Creamy, Dreamy Clemson." Dr. Johnny McGregor
of Clemson University (aka Cow U) tells you everything you ever
wanted to know about the creme de la creme of ice creams, Clemson's
55.
See Dr. McGregor's recipe for homemade ice cream here.
• Friday,
June 18. "Moo From the Zoo." Exotic milks and exotic fun
at the zoo.
• Thursday,
June 24. "Casserole Freestyle." In celebration of the
good food that nurtures church families, local churches enter their
best casseroles with any dairy ingredient. Winning church receives
$100 prize from Henry B. Summer & Co.
• Friday,
June 25. "Ice Cream Churn-Off," best home-churned ice-cream
contest. Individual winner receives bragging rights and financial
remuneration.
Audience
participation is invited for the contests on June 24 and 25.
For
the Casserole Contest on June 24, churches are asked to nominate
one or more representatives from their congregation to bring a casserole
for judging. Casseroles and recipes must be in the studio by 9 a.m.
Winning church receives $100 prize; winning cook receives $25 and
the admiration of friends and neighbors.
For
the Ice-cream Churn-off on June 25, individuals are asked to bring
a pint of their best home-churned ice cream--with recipe--to radio
station WKDK before 9 a.m. for judging.
"Bully"
prizes will be awarded to winners and runners-up in both contests.
After
judging, the uneaten casseroles and ice cream will be donated to
local emergency responders (EMS, firefighters, and law enforcement
officers: listen for the sirens!)
"The
only thing better than winning, I think, is judging," Summer
said.
If
you would like to serve as a judge for either or both contests,
you must offer Andy a bribe. (Chocolate used to work, but now exotic
olive oils and vinegars are preferred.) "We have invited some
celebrity judges for the ice-cream and casserole contests, but hay-hey,
we're always open to 'butter-bribes,'" Hawkins said.
The
WKDK Dairy Month Salute will include prizes and surprises, obscure
cow-facts--and its very own costumed (but 'past-ure prime') Cow
Belles.
"WKDK
has 'moo-butter' fun with June Dairy Month than any other radio
station in the state. Actually, no other radio station does this.
Then again, no other county is as proud of its dairy farmers as
we are. They make an important contribution to Newberry's economy,
and we want them to know how much we appreciate them," said
Heather Hawkins, who co-hosts the "dairy-special" programs
with Andy Hawkins, Summer, and Coggins.
"We
do have fun in June, but that's because we want people to know how
vitally important agriculture is to Newberry's economy. We thank
everyone--businesses and listeners alike--who so enthusiastically
support our June Dairy Month Salute. They make it all possible,"
Coggins said.
Laugh
along with the "Coffee Hour" in June on AM-1240 or on-line
at WKDK.com, and you will also learn how Newberry's "dairy-exceptional"
agricultural community promotes good health.
As
Dr. John Thompson, Newberry internist and WKDK's crack medical expert
for "Dairy in the 'Berry," so wisely declares: "Eat
more dairy, it's good for you."
Yes,
dairy is good for you. So is laughter.
Stay
tuned, y'all. June is going to be milk-buckets of fun in the 'Berry!
Special
Note 1: No bovines have been harmed in the writing of this press
release.
Special
Note 2: Your assistance is requested. Please, let us know if we
missed any bovinely-bad puns in the cow-ments above. Email your
response to: suesummer@comcast.net.
(Let us know if we can use your name on the air, or if you would
rather that your cow-ments be read 'anony-moo's-ly.')
Casserole
and Ice Cream Churn-Off Recipes
June Dairy Month on WKDK
Casserole
Recipes l Ice Cream Churn-Off
Recipes
Casserole
Recipes
(featuring Sue's comments)
And
the winner is…
#1
Cheesy Wisconsin Dish
Becky
Kinard, St. Luke’s Lutheran
(As a
florist with Flowers From the Heart, Becky works with law enforcement
during funerals, and she entered the contest as a way of thanking
them for the support they offer that so many people never see. Her
cheesy entry in the casserole contest won the judges nod for first
prize because of the sharp Swiss flavor and the creamy texture, as
well as the interesting contrast of flavors in the topping.--Sue)
2 cans
cream of mushroom soup
1 7-oz.
can sliced mushroom (optional)
1/2 med.
onion, chopped
1/2 med.
bell pepper, chopped
1 10-oz.
pkg. sliced ham, chipped (may substitute diced ham if available)
4 C.swiss
cheese, grated
1/2 pkg.
wide egg noodles, cooked
Garlic/herb
mix
Saute
peppers and onions. Boil noodles. Combine soup, mushrooms, ham, peppers,
onions, and two cups of cheese with the noodles. Cook for 20 minutes
at 375 degrees. Sprinkle the remaining 2 C. cheese on top and cook
for 10 more minutes. Brown if desired. Salt and pepper to taste. (I
sprinkled some garlic/herb mix on top before cooking to enhance the
flavor.) Enjoy!
Cheesey Ziti Casserole
Jarad and Danille Trantham, Colony Lutheran Church
(Jarad
is Newberry newest emergency responder, having become an EMT only
a couple of weeks ago. He entered the contest as a salute to those
who have already faced the challenges he will face in the future.
His lovely bride is also talented Community Players actress Danielle
Shull. Jarad’s recipe won high prase from judges for the exciting
use of herbs in the sauce, some of which are in the Italian sauce.--Sue)
Sauce:
1 20-oz. can tomato puree
1 14-oz
can fire-roasted diced tomatoes
1/4 C.
oregano
5 cloves
garlic, finely chopped
1/2 med.
Vidalia onion, finely diced
pepper
to taste
1/2 tsp.
Kosher salt
1/2 Tbsp.
red pepper flakes
3 Italian
sausages
Cheese
mix: 15 oz. Ricotta cheese
8 oz.
Parmesan cheese
8 oz.
Mozzerella
(all
cheeses should be grated)
1 11-oz.
box of penne or ziti pasta
Directions:
Sauce:
In a large sauce pan, combine all ingredients except sausage, including
tomato puree, diced tomatoes, oregano, garlic, onion, pepper, salt,
red pepper flakes. Bring to a simmer on medium heat. Stir occasionally.
In a skillet put the sausages in after you have de-cased them. Brown
sausage meat, breaking it up like ground beef. After meat is browned,
add to sauce and bring to a boil. Cover and stir occasionally.
Pasta:
Bring 6-8 C. water to a boil. Add penne/ziti. Let boil until pasta
is tender. Drain.
Cheese
mix: Combine all grated cheeses in a large mixing bowl.
Add sauce
and pasta to cheese mix. Combine until thoroughly mixed. Put into
ungreased or non-stick casserole dish. Bake at 350 degree until cheese
is melted. Enjoy!
Hot tip:
Take another 8 oz. grated mozzerella and spread on top before baking
for extra cheesy goodness!
Chicken Casserole
Faye D. Shealy, St. Luke’s Lutheran Church in Prosperity
(Faye’s
casserole was creamy delicious, but the judges commented most frequently
and favorably about the wonderful crouton topping. Enjoy! -- Sue)
1 chicken,
boiled and cut into bite-size pieces
1 8-oz.
pkg. noodles
1 8-oz.
carton sour cream
1 10-3/4
oz. can cream of chicken soup
1 10-3/4
oz. can cream of mushroom soup
1 stick
butter or margarine, melted
5 or
6 slices bread, cubed
Cook
chicken until tender. De-bone chicken and cut into bite-size pieces.
Cook noodles in chicken broth. Mix chicken, noodles, sour cream and
soups together. Salt and pepper to taste. Spray casserole dish with
Pam and add chicken mixture. Top with bread cubes. Pour melted butter
over cubes. Bake in 350 degree oven until brown and bubbly.
Poppy Seed Chicken Casserole
Laura LaBarre, St. Luke’s Episcopal Church
(Pair
this dish a glass of chilled Enoree River Vineyards Riesling! While
you’re visiting the vineyard to pick up the wine, perhaps you can
pry from Laura and her husband Rich their recipe for piemento cheese.
That recipe won the WKDK June Dairy Month cook-off several years ago.--Sue)
4 boneless
skinless chicken breasts
1 container
sour cream
2 cans
cream of chicken soup
1 pkg.
Ritz crackers
Poppy
seeds
Butter
Boil
chicken breasts until fully done. Mix sour cream and cream of chicken
soup together. Crumble package of crackers into small pieces. Melt
half a stick of butter in the microwave.
Preheat
oven to 350 degrees
Chop
chicken into large chunks into the casserole dish. Spread sour cream
and soup mixture over chicken, completely covering it. Sprinkle cracker
pieces all over the top.
Pour
melted butter evenly over crackers. Sprinkle poppy seeds all over.
Bake
30 minutes until crackers are golden brown. Serve and enjoy!
Potato Casserole
Trish MacDonald, Central United Methodist Church
(Trish
entered the contest in the hope of helping Central with stained glass
repairs. This wonderful recipe would feed and crowd and go especially
well with roast beef!--Sue)
6 large
baking potatoes
1 16-oz.
carton sour cream
3 C.
sharp cheddar cheese, grated
1 bunch
green onions, thinly sliced (including "greens")
2 sticks
butter, melted (don’t cheat and use margarine)
Salt
and pepper to taste.
Boil
potatoes in their skins until just fork-tender. Let cool. Peel and
then grate into large bowl. Add 2 C. of cheese and all other ingredients;
stir until well blended (this is where the LARGE bowl comes in handy).
Spread into 3-quart casserole or 9x13 baking dish. Sprinkle other
1 C. cheese on top. (I like lots of cheese on top so I use 1-2 C.)
Bake 40 minutes or until heated through. If using baking dish, may
take a little less time. (This recipe was given to me by a friend
over 30 years ago. I dedicate it today to the memory of Mrs. Libba
Kirkland, who passed away June 21. She was one of the finest church
ladies I have ever had the pleasure of knowing.)
Asparagus Casserole
Lisa Senn, Newberry ARP, Erskine Scholarship
(Lisa’s
parents met at Erskine, married there, and later lived in married
student housing with infant while her dad attended seminary: all of
her birth family are Erskine grads, as are both of her children. Her
family has established an Erskine scholarship for church musicians
whose first recipient was Newberrian Jeramy Orapez. Lisa entered the
contest hoping to win support for the scholarship.--Sue)
1 can
Del Monte asparague spears, drained with liquid reserved
1 can
Campbells cream of mushroom soup
1 small
can LeSeur baby sweet green peas, drained
1 pkg.
Ritz crackers, broken up into small crumbs
1/2 stick
butter
1/4 lb.
NY sharp cheddar cheese, grated
Preheat
oven to 350 degrees. Butter casserole dish. Layer scant half of Ritz
crackers (broken into crumbs) on bottom of casserole, then half of
asparagus, half of peas, and half of cheese. Dot with scant half of
butter. Repeat all layers other than Ritz crackers and butter. Mix
soup and asparagus liquid and pour over casserole. Sprinkle with remaining
half Ritz and dot with remaining butter. Bake 30 minutes until crumbs
are golden brown and casserole is bubbly. (Because I have experimented
with a lot of different name brands and have found some brands far
superior to others in the quality of the product, I use exclusively
the name brands referenced. This casserole can be made with or without
the peas, depending on your preference.)
Chicken Divan
Susan H. Wilson, Central United Methodist Church
(Susan
cooks for family gatherings that include children and grandchildren
who love nothing more than spending time with her. While this recipe
has to be a family favorite, our judges said this elegant dish would
make a great "company" meal, too. Susan’s entry in the Dairy
Month contest was made in the hope of helping Central to repair its
windows. --Sue)
1 whole
chicken, boiled and meat pulled off bones
1 bunch
fresh broccoli, cooked
1 large
can cream of mushroom soup
1 C.
mayonnaise
1 T.
lemon juice
1 egg,
beaten
1/4 tsp.
seasoning salt
1/4 C.
Half & Half
3 C.
cheese
1st layer:
spread drained broccoli over bottom of pan
2nd layer:
chicken pieces
3rd layer:
spread 1/2 of cheese over broccoli and chicken
4th layer:
combine soup, mayonnaise, lemon juice, seasoned salt, egg and Half
& Half in a bowl, stir until mixed, then pour over chicken
5th layer:
spread the remaining cheese over cream layer (the more cheese the
better).
Bake
in a 350-degree oven for about 1 hour or until cheese is well melted
Mama Jenny’s Chicken Casserole
Katrina Gibson, Antioch Baptist Church
(Katrina’s
smile when she brought in this casserole was equal to that of the
judges when they tasted it. The mayonnaise adds a lightness to the
dish, and best of all, with the broccoli and rice this makes a full
meal. On a chilly winter evening, this could be a super warm-’em-up
supper.--Sue)
Ingredients:
small pkg. bones, skinless chicken breast (or tenderloins)
1 C.
uncooked rice
1 C.
shredded cheese (med. or sharp)
2 small
cans cream of mushroom soup
1 C.
mayonnaise
1 C.
water
2 C.
frozen or fresh broccoli (optional)
Directions:
Mix soup, 1/2 C. cheese, broccoli, mayonnaise in a bowl; stir until
mixed well and set aside. Place uncooked rice evenly in 9x13 pan or
casserole dish. Place chicken on top of rice. Pour water evenly on
top of rice. Spread soup mixture evenly on top of chicken/rice. Sprinkle
remaining cheese on top. Bake at 350 degrees for one hour, uncovered.
Bowtie Chicken Noodle Casserole
Beverly Nance of Springfield Place (Chapel)
(Springfield
Place entered three casseroles in the hope of helping with its newly
dedicated chapel, and every one was positively delicious. One judge
remarked that residents there are most fortunately, to have meals
prepared by people who understand how to make everything taste soo
good!--Sue)
2-1/2
C. diced chicken
1-1/2
C. bowtie pasta, cooked
1 8-oz.
carton sour cream
1 small
can cream of chicken soup
1 small
can cream of mushroom soup
1/2 stick
margarine
1/2 C.
chicken broth
2 C.
toasted bread crumbs (topping)
Place
all ingredients in greased casserole dish. Bake at 350 for 30 minutes
until heated through.
Squash Casserole
Joy
Thomas, Faith Lutheran
(Joy
is a favorite cook at Faith, and her German chocolate cakes are very
popular at the church’s April bake sales.--Sue)
4 cups
cooked squash, drained
1/2
C. chopped bell pepper
2 med.
carrots, grated
1 C.
chopped onion
1 C.
grated sharp cheese
2 eggs,
beaten
1 C.
sour cream
1/2
C. milk
1 C.
cracker crumbs
salt
and pepper
1/2 C.
melted margarine
Mix all
together except for cracker crumbs and cheese; pour in 9x13 pan. Top
with cracker crumbs and cheese. Bake at 350 degrees for 45 minutes.
Cheese Pie
Willene Shealy, Lutheran Church of the Redeemer
(Mrs.
Willene Shealy is the mom of Newberry folklorist and historian Ernest
Shealy, and this "heritage recipe" brought a chorus of "this
tastes like my grandmother’s!" from our judges.--Sue)
Sharp
cheese
Saltine
crackers
2 eggs
Butter
Salt
and pepper
Grease
a casserole with butter or spray with Pam. Crumble a layer of saltines.
Slice or chip a layer of cheese. (I prefer sharp because it adds a
"zing" that the mild does not have.) Alternate layers of
crackers and cheese until dish is filled. End with cheese. Dot butter
over the top. In a bowl, beat two eggs in milk enough to cover the
crackers and cheese. Add a pinch of salt and a dash of pepper. Pour
into casserole and cook at 350 degrees until firm when you insert
a knife.
(Mama
always made cheese pie with macaroni; but when Olin and I were married,
his mother used saltines. I started making it this way; and years
later, when we had family dinners, Pop always asked me to make the
cheese pie. He would say, "Willene makes it like Allie did."
And that was a compliment!--Willene)
Asparagus Casserole
Mary Caldwell, Kitchen Supervisor Springfield Place, Chapel
(Springfield
Place residents often brag on the food prepared by chef Nick Stoker
and his staff. Recipes like this explain why!--Sue)
2 small
cans cream mushroom soup
1/2 lb.
margarine
5 small
cans asparagus
1 sleeve
Ritz crackers
2 C.
shredded cheddar
dash
of salt and pepper
Layer
asparagus and cream of mushroom soup several times; when all are used,
top with crumbled Ritz crackers and cheddar cheese. Bake at 35 degrees
for 30 minutes.
Breakfast Casserole
Judy Williams and Linda Kearney, lead cooks at Springfield
Place
(This
recipe is a full breakfast for a crowd, light and begging to be served
in summer with fresh tomatoes. This was the first casserole to be
snatched up by emergency responders when they arrived to pick up casseroles!--Sue)
1 and
1/2 lbs. sausage, browned and crumbled
3 qts.
liquid eggs
2 green
peppers, diced and sauteed
1 lg.
onion, diced and sauteed
2 lb.
shredded cheese
Mix all
ingredients except for 1 lb. cheddar, bake on 325 for 35 minutes.
Remove after 35 minutes and top with remainder of cheddar cheese.
Continue to bake for 15 minutes or until cheese is golden brown.
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Ice
Cream Churn-Off Recipes
Dairy
Quote from Fannie Farmer Cook Book:
The prejudice of thinking a frozen dessert difficult to prepare
has long since been overcome. With ice cream freezer, burlap bag,
wooden mallet or axe, small saucepan, sufficient ice and coarse rock
salt, the process neither takes much time or patience…
And
the winner is…
#1 Butter Pecan Ice Cream
Dale Rikard
1 can
sweetened condense milk
1 1/2 cups sugar
1/2 cup brown sugar
1 pkg. (3 oz. box) butterscotch instant pudding mix, unprepared
1 tablespoons vanilla flavoring
1 teaspoon butter flavoring
2 cups chopped, roasted pecans
1 1/2 cups half and half
3 quarts whole milk
Combine
all ingredients and pour into a 4 quart ice cream churn. Churn mixture
until firm.
Mint
Julep Ice Cream
Ernie Shealy
4 cups
scalded milk
1 1/2 cups sugar
2 tsp. corn starch
4 eggs
1/2 teaspoon salt
2 teaspoons vanilla
2 cups half and half
3/4 cup Mint Julep syrup
Mix sugar,
salt and corn starch. Add to beaten eggs. Pour hot milk over mixture.
Heat, stirring constantly until the mixture is thick enough to coat
a spoon. Cool. Add half and half, vanilla and Mint Julep syrup. Follow
churning directions for ice cream freezer. Freezing time may be longer
than normal. Garnish with sugared mint leaves.
10-Day
Mint Julep Syrup
Fresh
mint leaves
Bourbon
Confectioner’s sugar
Water
In a
quart jar, add confectioner’s sugar to about a cup of bourbon until
saturated. Add a little more bourbon. Fill jar to about ¾ full with
water. Add sprigs of fresh mint until the jar is loosely filled. Seal
and place in refrigerator for about 10 days. (I can never wait that
long. Just hang in there for a few days at least.) Enjoy your julep,
but be sure to save about ¾ cup of the syrup for ice cream.
Sugared
Mint Leaves
Butter
(or cooking spray)
Sugar
Fresh mint leavesThis
is a short cut to the traditional method of dipping buttered leaves
in a clarified sugar solution and waiting for the sugar to crystallize.
Coat fresh mint leaves with butter and dust with sugar. Place in freezer
until ready to use.
Rose Petal Ice Cream (AKA Rose Lightning)
Sue Summer (Dr. MacGregor’s recipe...see
below)
1 quart
half and half
1 pint regular or heavy whipping cream
3/4 cup sugar
1 can sweetened condensed milk (14 oz)
Steep
petals of 3 fragrant roses overnight in 3 tablespoons bourbon or white
lightning (ours was a Christmas gift). Add liquid as flavoring to
ice cream mix and churn until frozen. Before serving, slice petals
of two fragrant roses (I use kitchen scissors.) and stir into ice
cream. For Newberry Johnnie’s Donut Tribute: Cut up (or tear up) three
donuts and stir into Rose Petal ice cream mixture.
Buttermilk Rum Ice Cream
Joane Willingham
1 qt. buttermilk
2 cups whipping cream
1 ½ cups sugar
¼ cup dark rum
pinch of salt
Combine all ingredients, stirring until sugar is dissolved. Transfer into ice cream maker and freeze according to manufacturer’s instructions. Makes about 1 ¾ quarts of ice cream. Recipe can easily be doubled, depending on size of ice cream maker.
Frankly
Chocolate (recipe available soon on wkdk.com)
Scott Senn
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Home Made Ice Cream Recipe
From
Dr. John McGregor, Clemson University
1 quart
of regular Half and Half
1
pint of regular or heavy whipping cream
3/4
cup of sugar
1
can of sweetened condensed milk (14 oz)
Combine
ingredients and mix until all sugar is dissolved. Stir in liquid flavoring
such as vanilla or chocolate before churning. Solids such as fruit,
candies, or crushed cookies should be added when mixture is frozen:
fold into churn, set back into ice for another 15 minutes to set before
serving.
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