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It is way to hot to have the oven on this summer (please forget for a moment about the corn casserole that I just posted), so here is another ice cream recipe.  And this one is for humans!  Much to Buster’s disdain.  He probably still has puppy dreams about the ice cream that I made for him last month.  Wait, no he doesn’t.  He has spent the last several weeks playing with his doggy girlfriend at his grandparents’ house on the lake.   So any dreams that this dog has right now are probably about going back there!

On to the ice cream (do I talk about the dog too much?).  The name six threes is pretty obvious.  It is 3 each of 6 ingredients.  But be warned that this actually makes two batches of ice cream!  I should have realized it while reading how many ingredients were going in there but it somehow slipped right through my head.  And then after the first batch I had to sit around and wait for the ice cream maker to freeze again before making the second batch.  You know where this story goes…

I got impatient while waiting for the ice cream maker to freeze and decided that it was frozen enough and just threw the second batch in there.  Well, it wasn’t “frozen enough” and the second batch never fully froze.  Smart, Lindsay.  So, I just threw it in the freezer and hoped for the best.  It ended up ok, but kind of icy.  Note to self: don’t rush the ice cream.  Or just turn it into six one-and-a-halfs ice cream and forget about all of the refreezing mess.

Six Threes Ice Cream (from

3 cups sugar
3 cups cream
3 cups milk
3 bananas, mashed
3 oranges, juiced
3 lemons, juiced

In a large bowl, whisk together sugar and cream until sugar is dissolved. Mix in the milk, mashed bananas, and fruit juices.

Pour mixture into ice cream maker. Freeze according to manufacturer’s directions, about 45 minutes.


When you make bread as moist and tasty as the banana-oatmeal bread that I wrote about yesterday, it just seems to be a shame to smear some butter on it and call it a day.  There has to be more to this world than bread and butter, right?  Well, Elvis would be proud because I decided to take the banana bread and throw on some PB (though he might not be as happy that I left out the bacon… it just didn’t seem right, but maybe next time!).


This sandwich could be served for breakfast or a snack or even dessert .  Really, just eat it whenever you want to because it’s tasty and fun.  And a little bit messy with the melty PB.  If you are really feeling wild, you could throw some chocolate chips in there.  Oh, yum. 

Here is how you make the grilled PB&A (this makes two sandwiches):

4 slices of banana-oatmeal bread
4-6 thin apple slices
4 Tbsp. peanut butter
4 tsp. butter or margarine

The process for making this sandwich is just like making a grilled cheese, but with different ingredients.  For each sandwich, spread 1 teaspoon of butter on one side of each slice of bread.  These will be the outsides of the sandwich.  Then spread peanut butter on the insides of one of the slices (2 tablespoons).  Lay the apple slices on the pb and then put the other slice of bread on top. 

Put the sandwiches on a skillet over medium heat.  Let them cook for about 5 minutes (or until the bread is toasted) and then flip them and cook the other side. 

Then you’re done!  It’s that easy!

Can you tell that I like bread?  This is another tried and true WW recipe, and it doesn’t taste like you are giving up any of the flavor in order to make it a little bit healthier.  I actually used egg substitute instead of the real eggs, which is healthy but doesn’t take away from the bread at all.  It is moist and delicious, and usually doesn’t last very long in this house!   

The key to this bread is to let the bananas sit around for several days and get really ripe.  It makes them sweeter, which in turn makes the whole loaf so much better.  You can eat it with butter (or without!), or make a sandwich, like the peanut butter apple sandwich that I’ll write about next time. 

Here is the recipe (from Weight Watchers):

1 1/4 cups all-purpose flour   
1/2 cups unpacked brown sugar   
1/2 tsp table salt   
1/2 tsp baking soda   
1/4 tsp baking powder   
3 tsp canola oil   
1 large egg and two large egg whites, beaten (I used just shy of 1/2 cup of egg substitute instead of the eggs in this recipe)  
3 large bananas, ripe   
1 cup uncooked old fashioned oats

Preheat the oven to 350°F.

In a large bowl, stir together the dry ingredients. Add in the oil and eggs; mix thoroughly.

In a smaller bowl, mash the bananas with a potato masher or fork. Add the bananas and oatmeal to batter and mix them all together. 


Spray a loaf pan with cooking spray. Pour the batter into the pan and bake until the top of the loaf is firm to touch, about 45 minutes.  Remove the bread from the oven and allow it to cool in the pan for 5 minutes. Then, flip it out and cool on a wire rack for another 10 minutes.


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