Recipes!

Pumpkin Pie "Ice Cream"

2 Cans coconut milk (not light)

8 oz. canned pumpkin

1/2 - 1 Tablespoon nutmeg to taste

1/2 -1 Tablespoon Cinnamon to taste

1/2-1 teaspoon cloves

1/2-1 teaspoon ginger

1 quart of Rice milk

1 Tablespoon Vanilla

2 cups raw sugar or sucanat

ice cream machine

ice cream salt

1 bag of ice

Mix first 9 ingredients all together till smooth if the coconut milk is very think you may want to blend ingredients in blender first so it is well blended. Put into your ice cream maker container. Follow the instructions on your ice cream machine. Mighty Tasty!

Honey Taffy

Put as much honey as you want into a large enough pan to hold it. (It will raise and bubble so you will want at least a 4 or 5 quart pan) Heat honey on Medium heat stirring constantly until it reaches 285 degrees on your candy thermometer. Remove from heat pour onto 1 or 2 oiled cookie sheets depending on how much honey used. Now we like to flavor our taffy sometimes although the honey flavor is good by itself. But we have added cinnamon or peppermint oil at this point to desired strength and stirred it around. Let the Honey cool bringing the edges to the center of the pan. As soon as you can handle it without being burned oil hands and start pulling. Pull until a shiny whitish golden color. (Like in the picture Missy's is about done, Curt still needs to pull a little more.) We use coconut oil both on our hands and on the pans. Have fun try your favorite flavor of oil.