You can also do it the really old fashioned way -- the same method that has long been used to make sorbet. Just pour the mixture into a baking dish, and set that into your freezer. Also, you will need a heavy glass or metal bowl, an electric hand mixer, and a bowl of ice big enough for the first bowl to sit in. Put the heavy glass or metal bowl and the beater attachments for the hand mixer into the freezer at the same time as the ice cream mix to chill them. When its almost but not quite fully frozen, use a fork to break it up into small lumps about the size of a nickle or a little less. Then put it back into the freezer about 10 minutes to set up a bit again. Now, working as quickly as possible, take the pre-chilled heavy bowl out of the freezer,and set it in a bath of ice cubes in the 2nd larger bowl. Quickly transfer the ice cream mixture into the chilled bowl, and beat it as much as possible with the electric mixer ONLY until the lumps are broken up, and it begins to whip up a bit. Then, back into the freezer for another 15 to 30 minutes, until its not at all "melty" but still a little soft. Repeat the beating/whipping process several times -- the idea is to whip as much air into it to make it creamy and fluffy as possible, without melting it too much at each whipping. The chilled bowl, the ice bath, and the chilled beaters help, but beware that the very act of beating it creates friction between the bowl and beaters, which makes heat, so this process is a balancing act between beating in air and melting the ice cream. Done right, which isn't at all hard to do with just a little practice, this method does work, albeit it will never be quite as fluffy as commercial ice creams you are used to, which not only incorporate a large volume of air into the mix using specialized equipment, but which also generally use gums and stabilizers which prevents the product from melting and turning liquid as fast as a pure, cream and milk only product will. Good luck.

Would you believe I still haven't tried that recipe? It was on my "probable" list for Christmas but after Sue's comments it's now at the top of the "definite" list. Can't wait to try them.... and Hubby just bought a large container of cinnamon at Costco. Guess I'm going to have to make a lot of cookies. :-) Jen

Set the tile so that they end a bit higher than the height of the tacks on a tackless strip. Then you install tackless strips around the tiled area with the correct spacing and attach the carpet like you would at a wall. If you are worried about the corners of your tile not being strong enough, they do make some metal transitions that only have about and 1/8" or less showing on top so they are barely noticable. You would still set the carpet as I described.

I have about 5 or 6 different snickerdoodle recipes. My fave (so far) is from allrecipes. They do puff up in the oven, then flatten out when they are removed from the oven and start to cool. Like terri's (hi, terri!) they are crisp edges and soft chewy centers! Mrs. Sigg's Snickerdoodles Prep Time: approx. 20 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 1 Hour . Makes 4 dozen (48 servings). Submitted by Beth Sigworth 1/2 cup butter, softened 1/2 cup shortening 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon Preheat oven to 400 degrees F (200 degrees C). Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.