Miller Family Recipes

I'm starting to collect gluten free and non-cane sugar recipes since Emilie and Aubrey both are eating this way now.  This is the very first actual recipe in the collection (although I probably have others that fit the bill) makes 20 squares in an 9x9 pan 1 c. natural peanut butter (although any kind will do) 1/2 c. honey 3 c. rolled oats (you may need more) Line a 9x9 pan with foil.  Spray lightly with non-stick spray. Melt the peanut butter and honey together until smooth, either in the microwave or stove top.  Combine mixture with the oats. Press into prepared pan.  Place in refrigerator until set.  Cut into squares. I like to store mine in the refrigerator because they can get a bit soft.  I might try adding a little more oatmeal to see if that will make them a little firmer.

This is a really  great vanilla ice cream that I got from Paula Deen's recipe blog.  It calls for sliced strawberries as an optional ingredient.  I prefer my fruit blended so I don't have to bite into frozen fruit - it hurts my teeth :<  You could probably add anything to change the flavor.  It doesn't have that heavy cream film you get in your mouth with other vanilla ice cream recipes made with a lot of cream because it has no cream. 4 eggs 2 c. sugar 2 (12-oz.) cans evaporated milk 1 (14-oz.) can sweetened condensed milk 1 Tblsp. pure vanilla extract Whole milk With an electric mixer, cream eggs and sugar.  Add evaporated milk, condensed milk, and vanilla.  Beat well.  Pour into an electric ice cream churn.  Add whole milk to fill line.  Insert mixer.  Pack cooler 1/3 full with ice.  Add a layer of rock salt.  Repeat layering with ice and salt until full.  Note; be careful not to overfill, spilling salt...

This is the same recipe as the Buttermilk Peach ice cream just modified a bit.  I actually think this is even better.  Sometime I'm going to try other flavors like and anything else I can think of cause it's a good base to work from, especially if you like a little tartness. 2 lb. washed and hulled strawberries (about 2 pints) 3/4 c. sugar (1/4 c. more if the berries aren't real sweet) 1 tsp. strawberry flavoring (or vanilla)  pinch of salt 2 c. buttermilk 1 c. heavy whipping cream Place the strawberries in a food processor or blender and process until smooth.  Add the sugar, and strawberry extract, and the salt and process till blended. Add the buttermilk and cream until blended and refrigerate until cold, about 1 hour. Fill and ice cream freezer 2/3 full and freeze.

This fabulous recipe came from the Taste of Home magazine.  I modified it just a bit and also made a strawberry version which is to-die.  I'm not a buttermilk fan, but it is soooo good in this ice cream.  I leave the peelings on the peaches just to make it a little better for you, but all in all this recipe isn't too bad for you.   2 lbs. ripe peaches (about 7 medium), peeled and quartered (optional) 1/2 c. sugar (if the peaches aren't too sweet , add 1/4 more sugar) 1/2 c. packed brown sugar 1 Tblsp. lemon juice 1 tsp. vanilla extract pinch of salt 2 c. buttermilk 1 c. heavy whipping cream Place peaches in a food processor or blender and process until smooth.  Add sugar, brown sugar, lemon juice, vanilla extract and salt; process until blended. In a large bowl, mix buttermilk and cream.  Stir in peach mixture.  Refrigerate, covered, 1 hour or until cold. Fill cylinder of ice cream maker no more than two-thirds full.  Freeze according...