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July - National Ice Cream Month!
In 1984, President Ronald Reagan made July National Ice Cream Month and the third
Sunday of the month, July 21 this year, as National Ice Cream Day.
He recognized ice cream as a fun and nutritious food that is enjoyed by a full 90% of the nation's population. In the proclamation, President
Reagan called for all people of the United States to observe these events with "appropriate ceremonies and activities."
Learn how to make wonderful homemade ice cream for your family and friends.
Easy Chocolate Ice Cream (Machine-Free Ice Cream)
 Homemade Chocolate Custard Ice Cream
Homemade Vanilla Custard Ice Cream
Homemade Strawberry Ice Cream
 Easy Peppermint Ice Cream Recipe
(No Cook Ice Cream)
More delicious
Ice Cream, Sorbet, Granita, and Gelato Recipes recipes.
Learn how easy it is to use an
Electric Ice Cream Maker to make your homemade ice creams, gelatos, and sorbets.
History of Ice Creams:
History of Baked Alaska
History of Ice Cream and Ices
History of Ice Cream Cone
History of Ice Cream Sundae
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Great American Eats!
Learn the story of what Americans eat and why. Many people thank that American food has
become homogenized and nationalized, but the following articles,
history, and recipes show that regional cuisine is very much alive. It has expanded to include new and exciting foods and dishes that we
now call our own.
Check out favorite
American Regional Foods and the
History of Favorite Foods.
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Smoked Brisket - How To Smoke A Brisket
Brisket is the meat of choice for barbecuing in the great state of Texas.
In fact, it is considered the "National Dish of Texas." Smoking a brisket takes a lot of time and effort - but it is
well worth the time as the final results are nothing less than spectacular!
As you research and talk to people about smoking
methods for brisket, you’ll find varying opinions about the proper way to smoke a brisket. My son-in-law
loves to smoke a brisket, and after much practice, he has developed his tried and true technique for a tender, juicy brisket.
Check it out!
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Great cooks use a cooking thermometer as their guide - NOT a clock.
 Learn how to read and use an
Internal Meat and Cooking Thermometer.
Cooking thermometers take the guesswork out of cooking, as they measures the internal temperature of
your cooked meat, poultry, seafood, baked goods, and/or casseroles, to assure that a safe
temperature has been reached, harmful bacteria have been destroyed, and your food is cook perfectly.
Always follow internal cooking temperatures to be safe!
A cooking or meat thermometer should not be a "sometime thing."
A cooking thermometer can be used for all foods, not just meat. It measures the internal temperature of
your cooked meat, poultry, seafood, breads, baked goods, and/or casseroles to assure that a safe temperature has been reached and that harmful bacteria (like certain
strains of Salmonella and E. Coli O 157:H7) have been destroyed.
Did You Know?
Quick Breads - 200 degrees F.
93 degrees C.
Yeast Breads - 200 to 210 degrees F.
93 to 99 degrees C.
Cakes/Cupcakes - 205 to 209 degrees F.
93 to 98 degrees C.
Cheesecakes - 150 degrees F.
65 degrees C.
Fruit Pies (Blueberry, Blackberry, etc.) - 175 degrees F.
79 degrees C.
Crème Brulee - 175 degrees F.
79 degrees C.
Potatoes (baked) - 210 to 212 degrees F.
98 to 100 degrees C.
Learn more about internal cooking temperatures and check out my
Internal Temperature Cooking Charts
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Lea
Schneider is a member of the National Association of Professional Organizers and the Association of Food Journalists. Check out all of
Lea Schneider's helpful 
Ellen Easton is an afternoon tea authority, author, lecturer, and consultant. Ellen shares her expert knowledge on tea and
tea parties. Check out all of Ellen Easton's 
