The Krazy Kyles

6 TBSP of Cherry Vanilla Ice Cream Mix (Walmart)
1 3/4 cups Skim Milk
1/4 cup Heavy Cream
1 cup Cherries, pitted and quartered
1 cup Cherries, pitted and halved
1/2 cup Chocolate chips

Mix the Ice Cream mix, milk and cream and add to running ice cream maker. Quickly add the quartered cherries. Let stir for a good while. When the ice cream maker is almost done add the rest of the cherries. Add the chocolate chips after the ice cream maker is done and stir in with a spoon.

6 cups Raw Rhubarb
1 cup White Sugar
1 T Lemon Juice
Place rhubarb at the bottom of cookie sheet and sprinkle the cup of sugar evenly over the top. Bake 375 F for 30 min (raw rhubarb). Let cool in pan for a few minutes (so the blender doesn't melt). Then scoop into blender and blend briefly on low.

1 cup Heavy Cream
1 cup Skim Milk
Add to ice cream maker. Also add contents from blender. If desired thawed strawberries can be added near the end of the freezing cycle.

Yield: Approximately 1 Quart.

Calories: 1800 cals/quart
225/ half cup serving

3 cups White Sugar
1 1/2 cups Oil
30 oz Canned Pumpkin
1 T Vanilla

6 cups White Flour
1 1/2 t. Salt
1 1/2 t. Cinnamon
3/4 t. Ginger
1 T. Baking Soda
1 T. Baking Powder
1 1/2 t. Nutmeg
1 1/2 cup Chopped Nuts or Chocolate Chips

Mix wet ingredients and dry ingredients separately. Blend together and bake at 350 degrees for 15-20 mins.

Cardamom Oatmeal Cookies

¾ cup apple butter
2 T. canola or other vegetable oil
2 tsp pure vanilla
1 egg lightly beaten
¾ cup brown sugar

½ tsp salt
1 tsp ground cinnamon
1 tsp ground cardamom or ½ tsp ground allspice (if you don’t want cardamom for some reason – I haven’t been able to think of one )

1 tsp baking soda
¾ cup chopped raisins (I would never put in as my gang would never eat them)
1-1/2 cups unbleached white flour

2 cups rolled oats

I combine all the stuff in the mix up to the dry ingredients- I add the spices next – and then finish up with the flour and then oats. THEN- I stir in a bunch of pecans. No measuring – just in they go (Like I said good breakfast bars) If you were wanting to be real official – combine all dry ingredients and then add them at once to the wet. Mix until well blended then add the nuts.

Drop batter by tablespoonful about 3” apart on a cookie sheet lines with parchment paper or prepare it with light coating of cooking spray or oil. I use a silpat mat. Bake at 350 for about 20-25 minutes. Store in freezer. Makes about 48 – 2-1/2” cookies – (If you do exactly the right size… - at that count before pecans they are about 65 calories each – and 8 G. fiber per serving.

Low fat- best way to store is in layers separated by wax paper or plastic wrap in an airtight container in the freezer. Defrost about 15-20 min before eating- or we eat them out of the freezer. Also carry them in lunches. Eat them for breakfast – or whatever….

* 4 eggs
* 1 1/4 cups vegetable oil
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups grated carrots
* 1 cup chopped pecans

* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan (or round pans for a double layer cake).
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir
in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for
10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is
smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

VARIATIONS
Tim made a real beauty using chopped almonds and toasted coconut on the sides, walnuts and cranberries on the top, and layers of pineapple
w/tapioca inside. It was soooo good!