It is recipe time again. Repeatedly, of late, I have had folks ask if they

can make my chocolate banana ice cream without the eggs. The egg-based ice

cream recipe is one I shared in this column several years ago. It also is

among three recipes sprinkled in among 80 stories in my book "You Are

Somebody And I Am, Too!"

Also, by popular demand, I am including my pound cake recipe. The chocolate

banana ice cream stands alone, but if you want to substitute peaches or strawberries

for the bananas, and vanilla pudding for the chocolate fudge pudding, then,

Chocolate banana ice cream (without the eggs):

Mix together and beat well:

- one pint whipping cream

- one quart half and half

- one small package instant chocolate or chocolate fudge pudding mix

Add and continue beating well:

- two cups sugar

- 5 or 6 very ripe mashed bananas (you cannot use too many bananas)

- one can sweetened condensed milk

- two teaspoons vanilla

That is it. This is the recipe I use for my six quart ice cream freezer.

I always add more whole milk to bring the mixture up to the fill line on

the canister. Then I plug it in and sit back and wait!

Again, I advocate making the maximum amount of this ice cream (even if you

are only preparing for one or two people)! Have lots of Styrofoam cups on

hand. Spoon left-over ice cream into cups, cover with foil and plastic wrap

secured with a rubber band. It will keep for a couple of weeks, but chances

are it will not last that long!

I personally have been known to have chocolate banana ice cream for breakfast,

lunch and dinner.

Now, as I said above, just substitute peaches or strawberries for the bananas,

and vanilla pudding for the chocolate fudge pudding for a delightful variation

that goes extraordinarily well with my pound cake. Again, you cannot use

too many peaches or strawberries.

Mary Jane's Pound Cake

(with strong input from Lynda and Aunt Maybelle)

Mix well:

- three cups sugar

- three sticks margarine

- one 8 ounce package cream cheese (do not use fat free cream cheese)

Beat until smooth, then add

- 6 eggs

Again, beat very well until smooth and add

- three cups cake flour

Continue beating until very smooth before adding

one teaspoon rum flavoring

Give it one last throughout whipping before pouring into a large greased

and floured tube pan. Bake for ninety minutes in a preheated 325 degree oven.

The only other suggestion I have is that you have lots of salad makings

on hand for eating both the week before and the week after you enjoy this

cake and ice cream treat.

And one more thing: I have used this basic pound cake recipe to make three

layers, then slice the layers into two thin layers and drizzle all six layers

with old fashioned chocolate fudge icing. This makes for an unbelievably

rich and unique, full bodied, delicious chocolate cake! I have also tried

it with a chocolate ganache icing which my hubby loved, but that version

was almost too rich for me! I suspect this would also work beautifully with

a caramel frosting as well, although I have not tried it yet.

I invite you to play with my recipes! Be adventurous, and let me know what

kind of variations you might concoct! Phone me at 770-460-5000 or write to:

[email protected]. Enjoy... Enjoy! Enjoy!!!