I can remember over the years, on a few different occasions, we went to Britt's Grandpa and Grandma Barton's house for dinner or ice cream or both. It has been several years since Grandpa Barton passed away and we visit occasionally now, but nothing like the huge family dinners we attended there years ago. Still, there have been occasions when sweet Grandma Iris Barton has provided the Barton extended family with some of her delicious homemade raspberry ice cream. Britt called her the other day and asked if we could bring the family over and make her special recipe there at her house. Grandma said it has been a long while since she has even had an ice cream maker; she just doesn't need it anymore. Luckily, we brought our own, along with the ingredients we needed (after verifying the recipe with her).
The kids asked to play with Grandma's marble set. It is funny that they even remembered it.
And then they fought over who got to play Uncle Jesse's piano
Dad even tried his hand at one of his old favorite hymns. We tried to sing along.
Then, Grandma let the kids all have an ice cream treat, since we made them wait to have the ice cream until it has been in our freezer a couple days.
I know it is hard to tell that we are having a good time; they must all be in a sugar daze.
We also made some delicious clam chowder the Sunday before. And since we had plenty of soup left over, we had it for dinner Monday night before we went over to see Grandma. We also brought some soup and rolls to her for dinner, to thank her for hosting us that night. We still can't quite believe Grandma is 90 years old. She thinks that is plenty old, but we are happy she is still around. Happy we got to spend the evening with her. And the ice cream turned out to be delicious. There is a tradition worth carrying on!
I know you want the recipes. So here they are:
Nan's Clam Chowder (adapted from my mother Gail Glover's recipe):
2 or 3 cans minced clams (if you like bigger clam pieces, replace 1 can with chopped clams)
1/2-1 cup chopped onions
1 cup diced celery (finely diced, and usually less than a cup--we hate celery here, but we will eat it in clam chowder)
2 cups (or more) cubed potatoes
3/4 cup melted butter
1/3-1/2 cup flour
1 1/2 tsp salt
pepper to taste
1 TBSP sugar
1 quart half and half
Cook vegetables in clam juice and enough water to barely cover. Simmer about 20 minutes. Blend melted butter with flour, salt, pepper and sugar. Add to vegetables and clams. Add half and half last. Heat through, but do not boil. Serves 8.
We love this clam chowder! We often double it and enjoy the leftovers through the week. We serve it with french bread or Rhodes rolls.
Grandma Barton's Raspberry Ice Cream (makes 1 gallon)
1 can evaporated milk
3 half pint cartons heavy whipping cream
2 packages frozen raspberries
Juice of 3 lemons
4 1/2 cups sugar
3 or 4 eggs
In mixing bowl, whip cream and evaporated milk. Add sugar, lemon juice and eggs. Put in ice cream maker freezer can, adding whole milk to fill 2 inches from top. Freeze 15-20 minutes. Open, add drained partially mashed raspberries. Continue to mix in ice cream maker until it slows. Place in freezer overnight until frozen.
This recipe is super yummy! We discovered we didn't have room for any extra milk when we whipped it up. Also, we just used regular frozen raspberries, not raspberries in syrup, so there was no need to drain. And we actually only had room for one pack of raspberries. Some of you might be afraid of the eggs, but they just make it like a frozen custard. It is really tasty, although you don't need a large serving to enjoy it. It is quite decadent!
Don't you love tasty family traditions?!
(Kim, you are welcome to steal my recipes and add them to your food blog, although I don't know if they would qualify as healthy food)
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