I grew up in Arizona and we didn’t call it Mexican food – we just called it FOOD! For Cinco de Mayo tomorrow you may want to try this delicious favorite, Fried Ice Cream! I admit that I leave out the traditional coconut, but the secret ingredient is FROSTED FLAKES instead of corn flakes. Mmmm… Can’t wait to make some tomorrow!
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FRIED ICE CREAM
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Ingredients:
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1 quart Vanilla Ice Cream (don’t skimp on quality!)
3 Egg Whites
Frosted Flakes, 1 1/2 cups crushed (I put mine through my food processor)
1 Tablespoon Cinnamon sugar (optional)
sweetened coconut (optional)
2 quarts of vegetable oil (for deep frying)
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Instructions:
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Scoop ice cream and flash freeze on a cookie tray until very hard (best in a deep freeze for at least an hour, regular freezer for at least 2 hours). In a bowl large enough to put a scoop of ice cream, beat the egg whites (with the cinnamon sugar if using). In another bowl put the crushed cereal (combined with coconut if using). Roll ice cream scoops in the egg whites and then the cereal until completely coated.
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Return scoops to freezer for at least 2 hours.
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Heat oil to 375*
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With slotted spoon, place scoops in oil and fry for about 30 seconds or until golden brown. Drain on paper towels or brown paper bag. Serve with whipped cream and other ice cream toppings or just by itself!

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If you are looking for a quick homemade bread with delicious flavor, you should definitely try Irish Soda Bread. This recipe is so simple and inexpensive but the results are bakery delicious!
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Ingredients: 4 C bread flour (I make my own bread flour by adding wheat gluten to my regular flour – 1 tablespoon for every cup); 1 tablespoon baking powder; 1 teaspoon salt; 3/4 teaspoon baking soda and 2 C buttermilk (I never have buttermilk on hand, so I use this powdered buttermilk – works great!)
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Instructions: Combine dry ingredients. Add buttermilk. Stir until it becomes a dough and then turn onto floured surface and knead for about a minute. You can add nuts, seeds, fruit, etc. if you want.
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Divide the dough in half and shape each half into a ball. Place the two balls onto a greased cookie sheet. Cut an X on the top of each loaf using a sharp knife (1/2″ deep). Bake at 350* for 50-55 minutes. Bread is done when you can stick a knife in the middle of a loaf and it comes out clean. Let cool on baking racks.
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Try it, you’ll like it!