The demonstration was beginning when I got a chair by the table looking into the kitchen of Tammy and Tarek Howard.

The subject was homemade ice cream. The professor for the evening was KNOX radio personality Ryan Cunningham. He ventures out from his duties as a talk show host and sports announcer to food presentations.

Step by step, he described the making of ice cream. It was one in his series at 6 p.m. Wednesdays online at KNOX Radio Live.

As he worked, he had the assistance of Mark Ewens, who is most known as KNOX staff meteorologist.

The coming week will be the fifth episode of "Cooking with Cunningham." And he said it will deal with breakfast.

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The show is presented from different sites – often restaurants. As he described the making of ice cream, he showed each step along the way. He said he would be posting the recipe.

“When you make ice cream,” he said, “you’re in control. Don’t be afraid to experiment.”

And he added: “I don’t think you could have too many flavors of ice cream.”

Pumpkins galore

October is the month for pumpkins. And recipes from days gone by are treasured. One of the old-but-good versions is a recipe from the late Mrs. Thomas Kleppe. Her husband was a congressional representative from North Dakota.

It all starts with a 9-inch graham cracker pie crust. Then mix a cup pumpkin with a half cup of sugar and ½ teaspoon each of salt, ginger and cinnamon. Next comes ¼ teaspoon of freshly ground nutmeg and ½ cup chopped pecans. Mix it all into 1 quart of softened vanilla ice cream.

Freeze it thoroughly. Then remove it a half hour before cutting to serve 6 to 8.

Apple crisp

Another of the golden oldies from a Calvary Lutheran cookbook is for oatmeal apple crisp.

The advice was to bake for 45 minutes at 350 degrees in an 8-by-8 inch buttered pan. The ingredients are 4 cups of sliced apples, ½ teaspoon of salt, 1 teaspoon of cinnamon, 1 cup of sugar, ¾ cup flour and ½ cup butter.

The method: Put sliced apples in a buttered pan, sprinkle with salt. Mix flour, cinnamon and sugar together. Spread mixture over apples. Bake uncovered for 45 minutes at 350 degrees in 13-by-9-by-2-inch pan.

Serve warm with whipped cream.

Reach Marilyn Hagerty at or by telephone at (701) 772-1055.