Explore with me the fabled history of the White Mountain Ice Cream Freezer Co., some common ice cream freezer complaints, and suggestions to keep your ice cream making experience a happy one.

A Brief History of White Mountain Ice Cream Makers

The Good Old Days 1872-1962

“The White Mountain Freezer Company which manufactures ice cream makers is the largest establishment of its kind in the world. The company began business in Laconia, New Hampshire in 1872. Thomas Sands being the inventor was the proprietor and manager. The enterprise was a success from the start and greatly expanded its business until 1881, when its factory was burned.

Mr. Sands carried on the business until 1888 when a corporate company was formed and he disposed of his entire interest. The company is organized with a paid-up capital of $100,000. Nearly every piece of machinery used in the business – some of it is novel and intricate – was invented for, and patents are owned by White Mountain Freezer.

After complete destruction in the Nashua fire on May 4, 1930 it was moved to Broad Street. In 1963, the company was sold to the Alaska Freezer Company of Winchendon, Massachusetts.”

This is as far as the historical account goes, so I did a little digging to bring the story up to date.

1963 to Present

In 1974, an investor group, headed by William H. Potter, Jr., purchased the company and renamed it White Mountain Freezer, Inc. Mr. Potter bought out his partners in 1981 and remained President until the company was sold to Rival, a division of Sunbeam, sometime in the late 80′s or early 90′s.

Finally, as recently as 3 or 4 years ago, Jarden Corp. (Coleman, Ball, etc.) bought out Rival and began manufacturing White Mountain Freezers in China. Not coincidentally, this is when complaints about the ice cream maker started to surface.

Not All Ice Cream Maker Complaints Are Created Equal

Consumer complaints generally break down into two categories: legitimate and unjustified. The first covers areas like mechanical breakdowns and poor customer service. The second category is usually the result of pilot error or unreasonable expectations.

Out of the 150 or so reviews I read, the most serious complaint (3 in all) was premature motor failure. Fortunately, the breakdowns occurred under warranty and were replaced; although the customer was responsible for shipping costs.

One way to get around any possibility of motor failure is to buy a hand crank freezer. They’re not only less expensive than the motorized version, the hand crank model actually churns out ice cream faster.

Another infrequent, though none the less annoying complaint, had to do with the staves of the barrel drying out and separating. This, according to one reviewer, can be remedied by keeping a small amount of water in the bottom of the barrel between uses.

You can’t blame the ice cream machine for disappointing results if you fail to read and follow the instructions – yet many first time users obviously skipped this important first step when they complain of ending up with soup instead of ice cream on their first try.

The reason why the mix won’t freeze is simple; it’s not cold enough. The cause for this is usually insufficient or poorly distributed rock salt – a key ingredient necessary to lower the freezing point of water. Here’s a tip from a reviewer to get the ice/salt mixture just right.

“Starting with the ice, alternate 8 cups of ice and 1 cup of rock salt until the bucket is full. The ice cream is finished when the machine stops churning; about 1 hour – works fine every time, hope this helps.”

If you like to harden off your ice cream a bit more, drain the water from the bucket, refill with ice and salt, and let stand for a couple more hours.

Noise. I’ll never understand how anybody can complain about the sound of an ice cream maker. When I was a kid and heard the unmistakable whine of the ice cream machine I jumped for joy at the prospect of bowl after bowl of sweet creamy goodness, even if it meant another batch of Tutti Frutti, my Dad’s favorite recipe.

If you suffer from an extreme aversion to noise, here are a few suggestions: Ear muffs, iPod, Dairy Queen, or buy a long extension cord and put it in your neighbor’s yard.

By the way, if you have an older model ice cream freezer with a galvanized canister that needs re-tinning I hear these folks do a good job at a fair price.

ARCHER TINNING & RE-TINNING COMPANY

1019 WEST 47TH STREET

CHICAGO, IL 60609

PHONE (773) 927-7240

A Sweet Dilemma

If you’ve been shopping for a 6 quart ice cream maker you already know the choices are limited to the Rival brand and a scant few others. So you have to make a choice, do I go with the White Mountain Ice Cream Freezer and its legion of loyal followers, despite the off chance of a mechanical problem, or do I keep looking?

If you choose to keep looking, you do have other options. One is the Classic Electric / Crank Ice Cream Maker by Kitchen Selectives. It gets high marks from reviewers and costs less than half as much as the White Mountain Freezer.

Tutti Frutti anyone?

If you’ve been dieting for a while, low carb smoked salmon can be a wonderful way to get some taste back into your dinner!  It’s an amazing food that is healthy for you and tastes good at the same time!  You’ll enjoy the richness of well smoked atlantic or pacific salmon, without having to feel guilty.  It’s even better to indulge when you know you won’t have to pay for it the morning after.  Smoked salmon will make a great addition to your meals, or just as a snack.

Low carb smoked salmon has a lot of wonderful health benefits for those who eat it. The fact that it’s low in carbohydrates is just one of the many reasons to enjoy it. But what does that really mean, anyhow? Why wouldn’t you want to eat a lot of carbs, they’re delicious? Well, they’re delicious, but they can also be bad for you. Your body turns carbs into sugar to burn for energy. If you eat too many carbs, there’s too much sugar, which gets turned into fat and stored. I bet you can guess how happy that would make you.

When you enjoy low carb smoked salmon, you get additional health benefits as well. Smoked salmon is a great source of omega three fatty acids, which really are good for you, despite their name. Whereas carbohydrates can lead to weight gain, and be bad for your heart health, omega three fatty acids are doctor recommended for helping to keep your heart healthy. So while you’re losing weight, you can also be taking care of yourself, all with a tasty snack!

When you’re eating low carb smoked salmon, you may wonder why it tastes so great, as opposed to all the other low carb snack you’ve tried. It’s because unlike something that’s been created and processed to not have carbs, which also often means that it doesn’t have taste, smoked salmon is just naturally delicious while being low carb. It’s also a great source of energy, which can be a wonderful boost to you as you’re going to the gym, or when you’ve got a busy day ahead of you at work.

If you’re interested in spicing up your boring diet food with something that tastes great, don’t forget low carb smoked salmon. It’s a great way to get the protein you need, protect your heart, and still lose weight! And unlike those other low carb snack bars, smoked salmon always tastes great!

Fresh seafood online can be a great way to get the fresh seafood that you want without having to go to the store. Instead of being caught two weeks ago, you can get the freshest fish possible, caught yesterday and shipped right to your door. It sounds silly to think that your ‘fresh’ fish has probably spent at least a week in a warehouse or refrigerated truck, but it’s true. When you order your seafood online, you know that your order was packaged fresh and sent right to your door.

Being able to order the best fresh seafood online means that you’re going to be able to use it a lot more often, really opening up your menus to exciting new dishes. Why not make a great vegetable stir fry with shrimp and scallops. Your kids are going to love the taste of fresh seafood, with it’s sweet taste and rich textures. Having some friends over? You can make amazing seafood appetizers at half the price, and they’re sure to impress your friends. Why not serve some fresh shrimp cocktail, a great restaurant treat you can make for half the price!

If you’ve having a lot of friends over for a great summer party, why not order a clambake? Finding all of the items for one can take a long time, and mean you’d have to go to eight different stores. But by ordering fresh seafood online, you’ll be able to get everything you’re looking for in one place. All you’ll need to buy is some fresh local corn cobs. Clams, shrimp, and lobsters, all fresh can be mailed direct to your door, ready for steaming and entertaining. You can even get the stock pot online!

If you’re looking to go for a healthier meal, why not order some fresh seafood fillets as well. These are a great way to introduce your kids to new kinds of fish, all while serving them a meal that is healthy for them and high in protein. You may feel like it will be hard to get any kind of variety, and at a local store that’s true, but by ordering online you’ll be able to get fresh cod, salmon, haddock or swordfish fillets to make for your family.

When you’re stumped for healthy fresh meal ideas, fresh seafood online is a great way to change things up. Without having to leave home, you’ll be able to delight and surprise your family, for less!

Italian cooks are very serious about their food, using only the freshest of ingredients which are available in season. The Italian menu is typically organized seasonally for this reason. At the base of the philosophy of Italian cooking is the belief that the freshest ingredients, combined with flavors and seasoning that complement each other will always produce a superior dish. It’s small wonder that Italian cooking is one of the most popular world wide.

In addition to using only ingredients which are in season, Italian cooking is regional in nature. Although, in modern times, certain dishes have ‘migrated’, like pizza, coming from the south to become standard fare in the north, regional cooking is still deeply ingrained in the Italian cook, where traditional dishes are prepared in the manner they have been for centuries, with fresh ingredients found in each region.

Although Italy is a relatively small country, there are no less than eighteen separate regions, each with dishes developed with ingredients found in their locale. In the north west region of Lombardy, rice figures prominently in this region’s cooking, with over fifty different versions of risotto. A bit of history you may not know: butter was invented in Lombardy.

While butter is used lavishly in Lombardy and Emilia-Romagna’s traditional Italian cooking, olive oil is the choice in the southern regions, where olive trees are abundant.

As you might imagine, Italian cooking in the coastal regions feature seafood dishes, particularly Calabria and Sicily, famous for fresh tuna and swordfish native to their waters.

This abbreviated discussion can not hope to represent all the treasures of Italian cooking. Only in Rome will you find all regions represented in restaurants, prepared in the traditional way, which makes Rome an Italian cooking enthusiasts’ dream come true.

Italian cooking brooks no shortcuts. You won’t find frozen or out of season foods in the typical Italian refrigerator. Unlike in the United States, where we typically shop once a week, stocking up on produce and meats for a week’s worth of menus, Italians shop daily for bread, fruit, vegetables, fish and meats as needed for the day’s meals.

The Italian philosophy of freshness above all, with the artful combinations of flavors which complement rather than overwhelm and the centuries old traditions of food preparation, make Italian food a gastronomic delight. If you’re only familiar with pizza and lasagna, you’ll do well to find an Italian cookbook which can teach you the art of this wonderful tradition of Italian cooking. Prego!

It is too easy to make something that is reasonably appetizing. As a result, we eat too much meat. Our diets sufferer, our taste buds suffer, and ultimately our health suffers. Learning a few new fish recipes can be the perfect way to cure the meat and potatoes blues.

Many people stay away from cooking fish because they assume that it is too hard. Although fish recipes do take a little bit more effort than chicken recipes, They are easier than you would imagine. Perhaps the most classic fish recipe, baked salmon, is actually one of the easiest dishes imaginable.

All you have to do is pull off the skin, coat the fish in oil, and bake it. There is some timing involved, and you can make things better by using spices, but even if you bake salmon in the most basic way imaginable, it will still taste good. Salmon is such a rich and flavorful fish, you see, that you need to do very little to prepare it.

Of course, if you are a little bit more adventurous, you can try fish stew recipes.

Cooking fish stew is a little bit difficult for some people the first time they try it. You see, most people are used to making stew with beef. When you cook beef stew, you can cook it and cook it without ruining the flavor. With fish recipes, however, timing is always important. Too little cooking and things are not safe to eat.

Too much cooking and you get tough, robbery, and unappetizing food. The key to fish recipes is learning just the right timing.

Although cooking fish and chips does not have the same nutritional benefits as many other fish recipes, it can still be a great way to introduce yourself to seafood. Besides that, it is a great way to introduce your kids to seafood! The bottom line is, if you make your own fish and chips, it doesn’t have to be that unhealthy.

Instead of frying it in vegetable oil, you can lightly sautéed it in olive oil. If you use a light coating instead of the thick coat of greasy batter than is usually employed, it is reasonably healthy for you, and absolutely delicious.

To make your tortillas more pliable simply microwave for 10 seconds (longer if frozen). Position your filling on ½ of

the tortilla. Roll up starting at filling side first. Fold over and tuck the tortilla around and under the filling. Fold sides in and continue rolling up. You can then cut the roll up in half, serve whole in burrito style or slice into 1-inch pieces.

Following are eight of my favorite recipes for sandwich wraps.

Creamy Salsa

Mix 8 ounces of cream cheese by with a jar of salsa. Spread a hearty portion of creamy salsa on a flour tortilla and top with shredded lettuce and bacon bits.

Veggie Wrap

Spread Ranch dressing on a sun dried tomato tortilla and top with cooked rice, shredded lettuce, diced tomatoes, grated cheese and sprouts.

Spinach and Zucchini

Spread French dressing on a spinach tortilla to which you add grated zucchini and carrots and minced celery and onion. Grated cheese, shredded lettuce is also nice in this veggie wrap.

Cheese & Egg

Spread cottage cheese on a on a tortilla add a diced hard boiled egg, some minced green onion and shredded lettuce.

Mushroom & Rice

Brush a little olive oil on a soft tortilla and then add some canned mushroom pieces, canned corn, and rice. Top with salsa and shredded lettuce.

Ham & Spinach

Spread mayonnaise on a spinach tortilla and then add thin slices of ham, shredded lettuce, sliced tomatoes and grated cheese.

Turkey & Sprouts

Spread a half and half mixture of Ranch dressing and mayonnaise on a flour tortilla and top with thin slices of turkey, sliced tomatoes and alfalfa sprouts.

Salsa & Beef

Spread mayonnaise on a sun dried tomato tortilla and top with thin slices of roast beef, a little salsa and some Swiss or grated Monterey Jack cheese. This wrap is also nice with a little shredded lettuce.

After World War I, my Grandfather settled in San Diego, California. Since Prohibition was the rule of the day, he made frequent trips to Tijuana where he could drink with impunity.

One his favorite watering holes was Hotel Caesars, where Caesar Cardini, the creator of the Caesar Salad, presided as chef.

Granddad loved the salad and enjoyed it often. He learned to make it by watching the table side preparation. I learned how to make it by watching granddad some 40 odd years ago.

Over time, the preparation has changed slightly. The farm fresh eggs we used years ago, as called for in the original recipe, are no longer reliably bacteria free. So I have omitted the egg, coddled or otherwise. This is not to say that I haven’t been known to occasionally break a raw egg over my personal Caesar Salad.

Another ingredient, the lemon, has also changed over the years. They are grown so large now, you need only the juice of one half lemon.

The following recipe serves 4.

Romaine Lettuce:

When you shop for lettuce, buy Hearts of Romaine. They are sold 3 heads to a package. You will need 2 heads for 4 salads. This allows for a predictable amount of lettuce in proportion to the dressing.

Remove any discolored outer leaves (usually 2 or 3) and trim the tops of each head if they look ragged. Also trim an inch or so from the bottom of each head.

Chop the lettuce into one and a half inch pieces, separate the leaves and refrigerate.

Garlic Oil: 1 cup olive oil, 7 or 8 large garlic cloves, chopped.

I love extra virgin olive oil, but we’ve never used it for this salad. Regular Pastene or Berio brand olive oil makes a perfectly delicious salad.

The original version of the recipe calls for the garlic to be steeped in oil overnight, un-refrigerated. This technique produces a mellow flavored garlic oil.

Over the years, and hundreds of salads later, my guests and I prefer sharper tasting garlic oil made by heating the oil and garlic in a sauce pan over low heat until the smell of garlic wafts up into the kitchen.

Be careful not to brown the garlic. At the first sign of browning, remove the pan from the burner, and strain the contents into Pyrex measuring cup.

Worcestershire: Six shakes, or approximately 2 Tablespoons.

Lemon: The juice of one half lemon, also 2 Tablespoons.

Parmesan Cheese: One half cup

Look in your supermarket’s dairy case for the 5 oz. wedge of Parmesan made by Dragone or other cheese maker. This type of Parmesan is softer than Parmigiano Reggiano and combines well with the olive oil for a creamy texture that makes the egg unnecessary.

Using a hand grater, grate the cheese on the side with the smallest holes. The grated cheese should have a fluffy consistency.

Croutons

A loaf of dense white or crusty French bread from the bakery works best. Set out 3 or 4 slices to dry for a few hours. When dry, cut into one half inch cubes. You can either toss the cubes in some of the garlic oil and bake until golden, or fry them in oil. Make sure to save one half cup of the garlic oil for the salad.

Tableside Presentation

Put the chilled lettuce in a large wooden bowl. If you don’t have one, go out and treat yourself. I’m still using the original cracked wooden bowl my grandfather brought back from Mexico.

Pour the remaining one half cup oil into a cruet. It’s a lot more attractive than a Pyrex cup. Place the cheese in a small bowl or ramekin, and set alongside the bottle of Worcestershire, half a lemon, and a pepper mill.

It’s Showtime!

Pour some of the oil over the lettuce, add a few twists from the pepper mill and toss to coat the leaves. If some of the leaves look dry, add a little more oil.

Start with 5 shakes from the Worcestershire bottle and toss again. You can always add a few more drops if necessary.

Squeeze the lemon over all and toss a few more times.

Before you add the cheese, sample the aroma by waving your hand rapidly up from the bowl towards your nose like the chefs do on TV. You’re testing for balance among the ingredients. Adding a little more garlic oil will even things out if you smell too much Worcestershire or lemon.

Sprinkle half the cheese around the lettuce, toss, add the rest of the cheese, and toss again.

Add the croutons; give it a final toss, and enjoy the shouts of Ole! from your guests when they taste your perfect Caesar Salad.

In between Caesar Salads, Sam Streubel edits the web site Alternative-Heating-Info.com

But there’s an alternative to expensive fast food and having to eat in the van on the way. With a little planning and some quick dinner recipe to go ideas you can nourish yourself, your budding soccer or baseball star and the rest of the family while saving both time and money.

Quick dinner recipe ideas to go are ideal for those nights when turn around time is tight. For instance on Tuesday nights when you only have 20 minutes between arriving home from work and heading out.

Eating at a frenzied pace and indulging on frequent drive thru meals has become the norm for many families. Some parents buck the trend by delaying dinner until after the game only to encounter meal times that compete with bed times. Juggling kids, extra curricular activities and weekday meals are the common for parents of young children.

With the warmer weather upon us what better time than now to re-evaluate weekday dinner recipe ideas and the rush created when activities invade the family dinner hour.

In a perfect world all family members would sit down for dinner at the same time, but today’s reality tells a different tale. So lets work with what we have. The kids play soccer and pre-game practices start at 6 p.m.

I’m sure you’ve heard the expression stop and smell the roses’. Well how about stopping and enjoying your dinner? Make it and take it with you. Turn your early evening spectator sport into a family picnic. Grab your dinner recipe, your lawn chairs and enjoy a relaxing meal while your child does her warm-up drills.

Of course, you’ll need to feed your little athlete first. Prepare her dinner recipe beforehand and she can eat while you’re packing the cooler bag. Look upon it as a little one-on-one time. Use the time to catch up on the day’s activities.

And this idea isn’t limited to soccer and baseball games, consider dinner recipe ideas to go for any extra curricular activity that closes in on the dinner hour and allows you can eat and watch. Or, eat in your car (and read a book) if need be. The point is we already have enough stress in our lives why create more meal time panic and potential digestive problems by wolfing down another weekday meal just because our kids have an activity to get to.

Arm yourself with some basic essentials like a set of durable picnic plates and utensils along with aluminum foil, plastic wrap, sealed containers, napkins, hand wipes etc. and you’ll be set for some great sideline suppers. Turn also to ice packs and heated rice’ bags for keeping your dinner recipe at the right temperature. Plan ahead in the morning by throwing some extra beverages in the fridge or partially filled drink boxes in the freezer for cool drinks come dinner time. (Fill the remainder of the drink box with liquid just before packing.)

Following are some of my favorite dinner recipe to go ideas.

Grilled Sandwiches. For a different spin on grilled cheese sandwiches add roast beef and saut onion, green peppers, mushrooms and garlic. Leftover roast beef is my favorite but slices from the deli also work well. Use processed cheddar, Swiss cheese, Colby or Monterey Jack. Also be creative with breads try sourdough, rye, multigrain etc.

For a kid-friendly grilled cheese variation combine raspberry or strawberry jam with Muenster or Swiss cheese.

Pita Pockets. For a twist on traditional chicken salad add halved seedless grapes, cucumber, mozzarella cheese, sliced almonds and poppy seed salad dressing instead of mayonnaise.

Subs. Homemade submarine sandwiches are ideal for a quick and filling dinner recipe idea. Go the traditional assorted’ route or try you hand at broiling a quick pizza or meatball sub.

Kabobs. Just like subs you can make cold and hot kabobs rather quickly. Cold kabobs are easily made with chunks of ham, pineapple and cheese. Make grilled kabobs with chicken, pineapple and red and green peppers alternately placed on a skewer and basted with honey garlic or honey mustard barbecue sauce.

Salads To Go. Who needs a plastic bowl when you can make an edible one. Line a microwave-safe bowl with paper towel. Place a soft tortilla in a bowl. Prick with a fork. Mold the tortilla into a fluted shape. Microwave for approx. 1 to 2 minutes until crisp but not browned. Toss in your favorite salad (or stir-fry) and head for the great outdoors.

Quick Wraps. A wrap n go dinner recipe idea can be as basic as chicken Caesar salad tossed and wrapped or you can add cream cheese, red peppers, black olives and a little minced garlic to the mix. Vary the flavor of wrap and change the overall taste.

Go Mexican by wrapping up some grilled chicken with black beans and spiced rice, topped with grated cheese, guacamole, salsa and sour cream. If your kids like tacos, make them transportable by opting for soft tortillas over hard shells.

Wrap a hot dog in Pillsbury crescent roll dough. My favorite crescent’ dog dinner recipe idea includes cutting the wiener lengthwise and filling with a strip of cheddar cheese and about teaspoon of crumbled bacon. Bake according to the directions on the package.

Fajitas are another quick dinner recipe solution for those on the go. Grill up some extra steak or chicken the night before the big game. Stir-fry with some onions, peppers, celery, mushrooms etc. in a little oil and give it all a roll. Avoid soggy fajitas by adding your sauce just before eating.

If you’re a veggie lover make a wrap using grilled zucchini, red and green peppers, eggplant and sweet onions. Spread the wrap with goat cheese, add a little salsa or chutney and top with vegetables. Wrap n go.

Chorizo and Rice

Ingredients

1 cup white rice

1 can (14 ounce) Chicken Broth

1/4 lb Beef Chorizo

2 tbs Butter or margarine

1 Onion, medium

1 cup Chopped Tomato

1 cup Corn kernels

1 can (4 0z) Diced Green Chiles

1 tsp Thyme

Fresh Cilantro chopped

Directions

Cook the rice according to the directions on the package using the chicken broth instead of water. Remove the casing from the chorizo and crumble it into a skillet. Cook chorizo until completely done. Remove chorizo from skillet, side aside and drain on paper towel. Leave one tablespoon of the fat in the skillet. Add the butter and onions to the skillet and cook the onions until they are clear. Add to the skillet the cooked rice, chorizo, corn, tomato, green chiles and thyme. Sitr and cook until heated thoroughly. Remove to a serving dish and sprinkle with the fresh cilantro. Serves 6 – 8.

Your comments or requests for recipes are always welcome. For more recipes, cooking and entertaining tips, visit our new website – Everyday Cooking.

I like these recipes because you can make them ahead of time and store them in your freezer until you are ready to use them.

Fried Ice Cream

Ingredients

1 quart Vanilla ice cream

1 cup Cornflakes cereal, crushed fine

1/2 cup Sugar

1 tsp Cinnamon

1 Egg

Oil for frying

Suggested toppings: Honey and whipped cream

In a shallow bowl mix the cornflake crumbs, cinnamon and sugar. With an ice cream scoop make six large balls of ice cream. Roll the ice cream balls in one half of the crumb mixture and place on a lined pan, cover and freeze for two hours. After two hours remove from the freezer. Beat the egg in a small bowl and dip each ball into the egg and then roll in the remaining crumb mixture. Return the coated balls to the freezer and freeze again for 4-5 hours. When you are ready to serve them heat the oil to 450 degrees in a deep fryer or electric skillet. Place the ice cream ball into the hot oil with a frying basket or slotted spoon. Fry for only one minute. That should be enough time to completely fry the coating without melting the ice cream. Fry one ball at a time and serve in a bowl. Drizzle with honey and top with whipped cream. You can also top with chocolate sauce, caramel sauce, nuts, or anything you like.

Non-Fried Ice Cream

Ingredients

1 quart Vanilla ice cream

1 1/2 cup Cornflakes cereal, crushed fine

1 tbs Butter or margarine

1/2 cup Sugar

1 tsp Cinnamon

With this recipe for non-fried ice cream you toast the crumb mixture in the oven and then coat the ice cream balls with the mixture.

With an ice cream scoop make six ice cream balls. Place balls on a lined cookied sheet, cover and freeze for one hour. In a medium bowl mix the cornflake crumbs, sugar, cinnamon and melted butter. Spread on a baking sheet and bake at 350 degrees until golden and crisp. Watch the mixture carefully so that it does not burn. Let the mixture cool. Roll ice cream balls in the crumb mixture and refreeze for another two hours. Serve them in a bowl or on a dessert plate and drizzle with honey or chocolate sauce and top with whipped cream. You can also experiment with this recipe and add in some chopped nuts or coconut flakes to the crumb mixture before baking.

Your comments or requests for recipes are always welcome. For more recipes, cooking and entertaining tips, visit our new website – Everyday Cooking.