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Recipe by Linda Schooley, Pea Ridge, in the 2008 Cook's Library of ...
Search for lost ice cream recipe that helped get Britain through WWII
Recipe help
Need recipe, need your help to get through the deathless mode.
Simple recipe for a sensational scallop-filled fancy dinner
Reader Recipes: Lasagna that's quick and easy

Recipe by Linda Schooley, Pea Ridge, in the 2008 Cook's Library of ...

Posted: 01 Jan 2014 02:52 AM PST

Sour cream sugar cookies

Recipe by Linda Schooley, Pea Ridge, in the 2008 Cook's Library of Treasures published by the Pea Ridge Community Library

3 c. sugar

3 eggs

3 sticks margerine or 1 1/2 c. shortening

12 oz. container sour cream

1 1/2 tsp. vanilla

10 c. flour

3 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp. salt

Beat sugar, eggs and margerine or shortening; add sour cream and vanilla. Combine dry ingredients; add to sugar mixture. Stir until mixed. Roll out on floured surface to 1/3 inch thick. Cut with cookie cutters. Bake at 350º for 10 minutes.

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Subscribers -- The Times would like to share readers' recipes. Recipes may be dropped off at the office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to prtnews@nwaonline.com.

Community on 01/01/2014

Search for lost ice cream recipe that helped get Britain through WWII

Posted: 01 Jan 2014 02:18 AM PST

The special ice creams were popular throughout the war [CAVENDISH ]

It was unique and it would be lovely to bring it back

Alasdair McNee

Wicksteed ice cream was sold throughout the conflict despite rationing because bosses at the famous park in Kettering, Northants, bought a herd of goats so they could use the milk.

The special ice creams were popular with Britons and continued to be sold after rationing ended and well into the 1970s, with thousands of servings being produced every year.

But when the equipment needed replacing the production was stopped and the recipe has been lost.

Wicksteed Park was founded by Charles Wicksteed, who is credited with being the inventor of the modern day slide and swing, in 1921.

It is now run by a charitable trust, which has launched an archive project to capture the memories of generations of visitors and provide a detailed history of the many innovations which led to it becoming known as "the home of children's play".

The park is keen to relaunch the ice cream [CAVENDISH]

One of the main aims of the archive project will be to try and identify and trace some of the key people featured on old photographs, so they can help provide information and insights which have long since been forgotten.

Those people include the staff who helped make the unique Wicksteed ice cream, so they can help rediscover its unique recipe.

The ice cream was very popular with park visitors for decades and got its unique taste after the Wicksteed Park trustees brought in a herd of goats in order to obtain milk for the ice cream during the Second World War.

The ice cream parlour in the pavilion was opened in 1935 and the park's own ice cream factory was built in the 1950s.

The park is keen to relaunch the ice cream to coincide with the 75th anniversary of the start of the war, next year.

Wicksteed Park managing director Alasdair McNee said: "The Wicksteed ice cream was enjoyed by generations of people but sadly production stopped when the original equipment needed replacing, which was prohibitively expensive.

The recipe was lost when the equipment needed replacing [CAVENDISH]

"However, we have old photographs of staff making the ice cream from the 1950s and would love to trace them or their relatives or indeed anyone who can give us an insight into the recipe which made it so special and the flavours which were produced.

"We have recently unearthed the top of a Wicksteed chocolate ice cream tub but are aware that there were many other flavours too.

"It was unique and it would be lovely to bring it back on sale next summer to coincide with the 75th Anniversary of the start of the war, particularly as it has such strong connections with that time." The search for information is being co-ordinated by Community Link Manager Charlotte Widgery, as part of the park's lake restoration project, supported by the Heritage Lottery Fund.

Charlotte said: "The park is of huge importance to the heritage of the region, and has served the local community for over 90 years. The lake restoration is a fascinating project that will be of benefit to the park, its users and local people.

The ice cream parlour in the pavilion was opened in 1935 [CAVENDISH]

"We are asking local people and lovers of the park, to dig out old photos, postcards, documents and items relating to the site through the years to form part of the archive project.

"Wicksteed Park holds a special place in the hearts of many people across the UK and around the world and we are constantly amazed at the memories and items of interest which people hold.

"All these memories will be carefully recorded and shared with the public through exhibitions and in other ways."

Recipe help

Posted: 01 Jan 2014 02:18 AM PST

Wednesday January 1, 2014 5:13 AM

Pie

Does anyone have a recipe for lemon meringue pie?

— B.M., West Jefferson

Gumbo

Does anyone have a recipe for gumbo using okra and andouille sausage or something similar?

— J.C., Powell

Candy

Does anyone have a recipe for caramel candy that is made by boiling unopened cans of condensed milk for several hours? Then, the next day, the caramels can be rolled in pecans and chocolate.

— J.C., Portsmouth

When answering a specific request, please submit a recipe you have tried. Unless noted, the recipes are not being tested, so be sure to check to the copy of the recipe against the original before sending it.

Put each recipe on a separate piece of paper with your name, address and daytime phone number. if you want only your initials used, let us know.
List the ingredients in order of their use and note the number of servings each recipe makes.
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Submit a recipe

Need recipe, need your help to get through the deathless mode.

Posted: 01 Jan 2014 02:15 AM PST

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Simple recipe for a sensational scallop-filled fancy dinner

Posted: 01 Jan 2014 12:15 AM PST

Bacon-wrapped scallops are one of the most luxurious dishes you can serve, not to mention one of the easiest to prepare. And for me, that's a great combination.

I like using big, plump Alaskan sea scallops and applewood smoked bacon. Because there only are two main ingredients in this dish, you need to make sure you use the best quality — the biggest, freshest sea scallops you can find, and the most flavorful bacon. After that, they are so easy to grill that you hardly need a recipe.

There are two types of scallops, but only one of them is appropriate for the grill. Tiny bay scallops are so sweet, you can eat them raw or just lightly sauteed. But they also are more expensive and not suited for grilling. What you want are the larger, less expensive sea scallops.

I precook the bacon to render some of the fat and make it soft and pliable for wrapping around the scallops. Then just refrigerate until you need to pop them on the grill when you want them.

We've also paired these with a simple maple-mustard sauce that is delicious dolloped on top of the scallops just before serving. But feel free to leave that off.

GRILLED BACON-WRAPPED SCALLOPS

Start to finish: 20 minutes

Yield: Makes 12 to 14 scallops

2 tablespoons whole-grain mustard

2 tablespoons maple syrup

1 pound jumbo sea scallops

1/2 pound center-cut bacon

Salt and ground black pepper

Round wooden toothpicks, soaked in water for 30 minutes

Heat the oven to 400 F. Set a wire rack over a rimmed baking sheet. Heat the grill to medium-high.

In a small bowl, mix together the mustard and maple syrup. Set aside.

Use paper towels to blot dry the scallops. Arrange them on a plate, then set aside.

Arrange the bacon in a single layer on the rack over the baking sheet. Bake for 10 to 12 minutes, or until just starting to cook. Do not fully cook the bacon. Remove the bacon from the oven. If too hot to handle, let cool for several minutes. Once the bacon can be handled, wrap one slice of bacon around each scallop. Secure in place by threading one of the toothpicks through the bacon and scallop.

Use a pastry brush to lightly brush the tops and bottoms of the scallops with bacon fat from the pan. Season with salt and pepper. Grill for 2 to 3 minutes per side. Serve with the sauce for dolloping a bit onto each.

Nutrition information per scallop: 120 calories; 70 calories from fat (58 percent of total calories); 8 g fat (2.5 g saturated; 0 g trans fats); 25 mg cholesterol; 3 g carbohydrate; 0 g fiber; 2 g sugar; 8 g protein; 320 mg sodium.

Reader Recipes: Lasagna that's quick and easy

Posted: 31 Dec 2013 11:52 PM PST