Pistachio ice cream

Lots of work but well worth it.
4 c. Milk
1 c. Sugar
3 Tablespoons cornstarch
2 c. Ground pistachios

 Simmer 3 c. Milk over medium heat till warm with pistachios. Remove from heat add 1 c. milk, sugar, cornstarch. Return to heat until thickens about 8-10 minutes. Strain the liquid to another container. Cover and refrigerate. Place in an ice cream maker. Enjoy.

My rye bread

This recipe makes a nice round loaf.

1 package yeast
1/4 C. Warm water, 110-115 F
1/2 tsp. sugar
1 1/2 Tablespoons brown sugar
1/4 c. warm water, 110-115F
2 T. Butter, plus more for brushing
1 1/2 teaspoons salt
1 cup buttermilk
1/2 tsp. baking soda
1 1/2-2 cups rye flour
1/4 c. Wheat germ
1 1/2-2 c. White flour.

In a large container, mix yeast, water, sugar and let stand a few minutes. In a small container, mix warm water, brown sugar, butter until butter melts. Add to larger container. Add buttermilk, baking soda, salt. Stir in rye flour, wheat germ add white flour until the dough is no longer sticky. Knead dough on a floured surface for 5-10 minutes. Grease the top and bottom with melted butter. Cover with a damp cloth or plastic wrap. Let rise 2 hours. Punch down. Let rise 1 hour. Punch down and form a loaf. I make mine into a large round loaf. Let rise 1 hour.

Bake 375 for 45-50 minutes.

Peanut butter frosting, great for all cakes

I made a chocolate cake with part chocolate frosting and part peanut butter frosting. I topped it with peanut butter cups. It turned out really well. This would work well with the all American cake recipe.

1 cup Jif Peanut butter, creamy variety

1 cup softened butter

1/2 cup powdered sugar