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By Mary Jane Holt
Contributing Writer

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, by all means, make the cake, too!

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: maryjane@maryjaneholt.com. Enjoy... Enjoy! Enjoy!!!