PINEAPPLE POUND CAKE

INGREDIENTS:

1 cup butter, softened

½ cup shortening

3 cups white sugar

5 eggs

1 teaspoon pineapple flavoring Lorann Oils

1 ¼ cups milk

3 cups all-purpose flour, sifted

1 teaspoon baking powder

¼ teaspoon salt

Yellow food coloring, optional

DIRECTIONS:

Preheat oven to 350 degrees F.  Grease and flour Bundt Pan.  Sift together flour, baking powder and salt.  Set aside. 

Cream butter, shortening and sugar.  Beat in Eggs one at a time – then stir in flavoring and optional coloring.  Beat in Flour alternately with milk.  Pour into prepared pan.

Bake 80 – 90 minutes or until a toothpick in the center comes out clean.  Let cool 10 minutes, then transfer to a wire rack to cool.  Cool Completely.  Top with Pineapple Ice Cream Topping.  Sprinkle shredded coconut on top of the pineapple topping, if desired.

Creamed Butter and Sugar

Adding Egg One at a Time

All Mixed

Ready to Bake

Pineapple and Coconut

LIME POUND CAKE

INGREDIENTS:

1 cup butter, softened

½ cup shortening

3 cups white sugar

5 eggs

1 ½ teaspoons lime flavoring Lorann Oils

1 ¼ cups milk

3 cups all-purpose flour, sifted

¼ teaspoon lime zest

1 teaspoon baking powder

¼ teaspoon salt

DIRECTIONS:

Preheat oven to 350 degrees F.  Grease and flour Bundt Pan.  Sift together flour, baking powder and salt.  Set aside. 

Cream butter, shortening and sugar.  Beat in Eggs one at a time – then stir in flavoring.  Add lime zest.  Beat in Flour alternately with milk.  Pour into prepared pan.

Bake 80 – 90 minutes or until a toothpick in the center comes out clean.  Let cool 10 minutes, then transfer to a wire rack to cool.  Cool Completely.

Creamed Butter and Sugar

Adding Egg One at a Time

All Mixed

All mixed with Green

Ready to Bake

Just Out of the Oven

Glazed

LEMONADE ICE CREAM (HOME-MADE)

Ingredients:

1 cup Half and Half, well chilled

¾ cup sugar

2 cups Heavy Cream, well chilled

3 teaspoons Lemonade Flavor Lorann Oils

1 teaspoon Tart and Sour Lorann Oils

¾ Teaspoon Xanthan Gum where to buy xanthan gum? click here

Yellow Food Coloring, optional

Directions:

In a Large bowl, Mix Half and Half with ¾ cup sugar.  Mix until sugar dissolves (about 1 – 2 minutes).    Add the rest of the ingredients and mix until thick and creamy.  Pour into your ice cream maker’s freezer bowl and let operate according to manufacturer’s directions.  Meanwhile, place the container you will be freezing your ice cream in into the freezer to chill. Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.  Enjoy.

Ingredients

Ready to add to Ice Cream Machine

Done

Ready to Freeze

PEACHY CREAM HOME-MADE ICE CREAM

Ingredients for peach purée: 1 3/4 cups sliced peaches* 1/4 cup sugar 2 drops peach flavoring Lorann Oils 1 small drop almond extract 1/2 teaspoon Xanthan gum where to buy xanthan gum? click here  1 pinch cinnamon Ingredients for ice cream: 1 cup half and half, well chilled 3/4 cup sugar 2 cups heavy cream, well chilled 3 teaspoons peach flavoring Lorann Oils 3/4 teaspoons Xanthan gum where to buy xanthan gum? click here 1 drop pink food coloring, optional 2 drops orange food coloring, optional *frozen peaches may be used...defrost them before making purée and be sure they are well chilled before using. Directions: Place a 1 1/2 quart. Obtained in the freezer. Add peaches and sugar to a food chopper or blender. Blend until smooth. Add peach flavoring, cinnamon, almond extract and Xanthan gum. Mix well, then place in the freezer. Meanwhile, add the half and half and the 3/4 cup sugar to a medium mixing bowl. Mix until sugar is dissolved, about 1-2 minutes. Add the 2 cups heavy cream, peach flavoring, Xanthan gum and food coloring (optional). Mix until thick and creamy. Add to your ice cream machine and let operate for about 5 minutes. Remove the peach purée from the freezer. Add the purée to the ice cream mixture churning in the machine, continue freezing in the machine according to the ice cream machine's directions (about 30 minutes). Remove from the machine's freezer bowl and transfer to the container that you put in the freezer. Freeze for 4-5 hours or overnight. Serve with caramel sauce and whipping cream. Ingredients Sliced Peaches and Sugar Adding Xanthan Gum to Peaches Peach Puree Ready to Add to Machine Machine Done Ready to Freeze Just Out of the Freezer

STRAWBERRY CHEESECAKE ICE CREAM

Ingredients:
1 cup half and half, well chilled
½  cup sugar

2 cups heavy whipping cream, well chilled
About 2 teaspoons cheesecake flavoring Lorann Oils
¾  teaspoon Xanthan Gum where to buy xanthan gum? click here

12 oz. strawberries
¼  cup sugar
1 drop strawberry flavoring Lorann Oils
¼ teaspoon Xanthan gum where to buy xanthan gum? click here

Directions:
Prepare strawberries, wash, hull, and slice. Add them to a small bowl and add the ¼ cup sugar. Let the strawberries macerate in the sugar for about 30 minutes in the refrigerator.
In a medium bowl, with an electric mixer, mix half and half with the ½  cup sugar ( about 2 minutes). Add the 2 cups whipping cream, Xanthan gum and the cheesecake flavoring. Mix well until smooth and creamy. Add to your ice cream maker and operate according to the directions (about 30 minutes). Meanwhile, freeze your container you will put your ice cream in. Purée all but, ¼  cup of the strawberries in a food chopper with ¼  teaspoon Xanthan gum and 1 drop of strawberry flavoring. Return strawberries to the refrigerator. When Ice cream machine is done churning, remove container from freezer and pour the ice cream into the container. Add the strawberry purée a little by little to the ice cream and use a knife to swirl the strawberry purée into the ice cream. Once the strawberries are swirled in, place ice cream in freezer overnight. Serve with the reserved strawberries. Makes 1 ½ quarts of ice cream.

Ingredients

Strawberry Puree

Macerated Strawberries

Cheesecake Ice Cream

In a container ready to swirl with strawberry puree

Adding puree

Swirling Puree with a knife

Ready to Freeze