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I guess my thoughts have been on food quite a bit recently, probably due to the fact that I’m 35 weeks along and eating my way through the day. Chris has noticed my change in appetite, the other day he mentioned that I’m eating about the same amount as he is. I’m trying to keep it all balanced, trying to eat plenty of fruits and vegetables (the vegetable part is hardest for some reason) and good grains and proteins. However, my sweet tooth has become an insatiable monster!! All I want to do is make fun desserts and eat them.

We recently bought an ice cream maker. I really like it. The first thing I made was an orange sorbet for the kids in our Sunday school class. They really liked it. I did, too. Next I made Lemon Custard ice cream, which was pretty much the reason for buying the maker in the first place. The lemon custard ice cream turned out perfectly. It’s smooth, creamy and fabulously subtle. I’ve enjoyed eating it with fresh strawberries, it reminds me of summer and my dad. Chris seemed to enjoy it, but not with the same amount of enthusiasm (probably because he’s not pregnant).

LEMON CUSTARD ICE CREAM

4 T. flour
2 c. sugar
3/4 t. salt
3 eggs
6 c. milk
2 t. vanilla
1 T. lemon flavoring
3 c. cream, whipped

Combine flour, sugar, salt, eggs and milk and cook to a custard. Stir in vanilla and lemon flavoring. Cool custard until very cold. Blend in cream. Freeze in ice cream maker. Makes 4 quarts.

. . .

We had two of Chris’s sisters stay with us for Easter weekend, it was so great to have them with us. They are so fun to hang out with, and so helpful, too!! I really wanted Easter dinner to be special, but more importantly I wanted the dessert to be special. Nothing says Easter like a carrot cake. The taste just says spring, maybe it’s the correlation between carrots and the Easter bunny.

I was trying to find a round pan for the cake, but could only find a bunt pan (thank you, Kate!!). I think having the hole in the middle was brilliant, because more surface of the cake could be frosted! I’m a little weak in the knees for a good cream cheese frosting. I had a little too much fun frosting the thing. Shelley said that the designs kind of look like easy cheese, doesn’t it?!? Thanks Brooke and Shelley for your help around the kitchen. Seriously.

CARROT CAKE

1 c. oil
2 c. sugar 4 eggs
2 c. + 2 t. flour 1 t. vanilla
2 t. cinnamon 3 c. finely grated carrots
1 t. salt
2 t. soda

Cream oil and sugar, add eggs, vanilla & carrots. Add sifted dry ingredients. Mix well. Bake at 350 for 47 minutes.

When cool. Frost with cream cheese icing:

4 oz. cream cheese (room temp)
4 T. softened butter
1 1/4 c. powdered sugar
a little bit of milk to soften it up