Beat eggs and sugar until fluffy. Add 2 cups milk. Cook over low heat, stirring constantly, until almost at a boil. Remove from heat and add condensed and evaporated milk. Add vanilla and pour into freezer can. Fill can with milk up to about 2 inches from the top. Blend ingredients up from bottom into milk. Crank and freeze.
Beat all ingredients together. Pour into an 8-9 inch square pan; bake at 350 degrees until done. Serve with whipped cream or topping.
Beat egg yolks until lemon colored. Add sugar and cornstarch. Beat well. Scald milk; add to egg mixture and cook until thick in double boiler. Add vanilla. Pour over sliced bananas.
Core apples and place in flat baking dish. Fill holes with sugar, plus cinnamon to taste. Sprinkle some sugar on the bottom of the pan. Put a small lump of butter on top of each apple. Put a little water in the bottom. Bake at 350 degrees until tender.
Mix sugar, soda, salt and buttermilk in a large, heavy pan. Cook over high heat, stirring frequently and scraping the bottom, until it reaches 210 degrees. Add butter and nuts, continue cooking until it reaches 230 degrees (soft ball stage). Remove from heat and cool briefly. Beat until thick. Drop pralines onto wax paper and allow to cool.
Put sugar, syrup and water in large heavy pan and bring to a boil on medium heat. Add butter and cook to 250 degrees (hard ball stage). Add peanuts and cook until mixture is light caramel colored, about 20 minutes. The peanuts will "pop". Remove pan from heat and immediately add baking soda. Stir and quickly pour onto a well buttered large cookie sheet. Do not beat, and do not spread--it will spread out by itself. Break into pieces when cool.
Beat butter until soft. Add sugar slowly. Add cream and vanilla, beat until smooth. Color, shape and decorate as desired.