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I loved this recipe! I tried to cut back on the canned milk because of other reviews and it was a bit strong. I only made three changes to the recipe . . . I added 1-2 tsp lemon juice and 1 tsp vanilla. To get a smooth flavor more like fruity ice cream place the pre-canned milk mix in your freezer in a tubbaware bowl and stir it about every 45 minutes. When it seems a bit more firm (about 2 hrs) add the canned milk (only 4-5oz!) and let set overnight. Break it up in the morning and mix in a blender or stand mixer till smooth (the more air you get into the mix the lighter the end product will be) Then place back in the freezer to firm up again. Note: You can use strained watermelon, mango, grapes, or any fruit or mix to create your own favorites with this recipe.

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The Best Pound Cake

Reviewed: May 7, 2004

This was sonderfull and the 2nd one freezes like a dream for use months later!

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Chocolate Cream Pudding

Reviewed: May 7, 2004

Wow! I was looking for milk chocolate pudding and this is it. I did add 1 tsp brown sugar with the butter and vanilla in the end. This adds flavor if you want to chill the mix. Keep in mind High Altitude requires a change in any liquid that needs cooking. Above 3000 feet add 2 min. Above 5000 feet add 4 min, Above 7000 feet add 6 min. The higher you go the longer it will take.

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Chocolate Almond Pudding

Reviewed: Nov. 13, 2003

If you like dark chocolate you will love this recipe. Add cinnamon for a mexican flair. Next time I make this recipe I plan to remove the milk and subsitute 2 cans of evaporated milk (14 oz) to add a more creamy flavor. (see Old Fasioned Butterscotch Pudding)

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Meatball Soup

Reviewed: Oct. 13, 2003

I was amazed at how wonderful this turned out. I took the liberty of adding 2 more beef bullion cubes, mushrooms, and onions but it was wonderful before that too.

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1 user found this review helpful