Sunday, June 23, 2013

Summer Is Flying By


Last week was Father's Day? Only a week ago? Really? Hard to believe because much has happened since then. Big Sister was at camp all week. Baby Sister (who is hardly a baby anymore) kept us busy at home. Their dad made it here for this weekend and we had possibly the best dessert ever last night—Banana Pudding Ice Cream. I'll post the recipe at the end.



On Saturday while everyone else was out and about, the girls were hanging out here with me. We made a trip to the basement to look for a marble game and found something better. Big Sister found a prom dress that Mommy had worn. And it fit! Of course, her little sister wanted to dress up, too, so we found a baby day gown that I had made years ago. Big Sister added some sparkly earrings and they were ready to treat me to a formal music concert.


Today yielded its own surprises. Baby Sister (I think it's time to call her Little Sister) wore a smocked dress to church—a dress I had made for her Aunt Jessica over 20 years ago. The dress is still so pretty. But the big surprise was when this sweet girl joined her mommy at the microphone to sing "Jesus Loves Me" just after Mommy finished her offertory solo this morning. Little Sister's first solo! Not bad for someone that has not quite reached her third birthday.


And now to the ice cream recipe. It's another recipe from the Eat At Home blog. I have found her recipes to be ones I like. But this one has to be the best. It meets my usual requirements that if I make it, it must be easy and quick and not need too many ingredients. The only complaint I heard last night is that it didn't make enough! Get out that Cuisinart or KitchenAid ice cream maker that you haven't used in ages and try this one.

BANANA PUDDING ICE CREAM
    makes about 1-1/2 quarts

1 can sweetened condensed milk (such as Eagle Brand)
2 cups half & half
3 tablespoons dry banana cream instant pudding mix
1 ripe banana, cut into quarters lengthwise, and sliced
1/2 cup broken vanilla wafers

Whisk together first three ingredients and pour into freezer container of your ice cream maker.
Freeze according to your ice cream maker directions.
During the last 5 minutes of churning, add banana and vanilla wafers.
When finished, pour ice cream into a container and put in the freezer until ready to serve. Or, you can served it "soft style" immediately after churning.


This recipe is featured in Meal Plan Monday #5 on SouthernPlate.com






2 comments:

stringplay said...

SO glad I checked in today. Just a quick peek, but loved all the photos (rainbow!) and of course I loved the smocked bishop. How sweet.

Mary said...

The photo of the two girls playing the pianos is absolutely precious! A real treasure.