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Recipe Index for December 2012
Recipes for January 2013
Recipes for February 2013
Recipes for March 2013
Recipes for April 2013
Recipes for May 2013

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Handcrafted Wood Carvings, Clocks and Cribbage Boards

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Icy Summer Snacks and Treats

Lemon Popcicles

1 pkg. lemon instant pudding
2 1/2 c. water

Mix above ingredients and freeze

All pops can be frozen in popcicle holders or cups.
NOTE: Jello or any juice will make great popcicles too! Makes 12.
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Kool-Aid Sherbet

1 Cup granulated Sugar
1 envelope of unsweetened Kool-Aid (flavor of your choice)
3 Cups Milk

In a bowl, stir all ingredients until sugar is dissolved. Pour into a shallow freezer container; Cover and freeze for 1 hour until slightly thickened. Transfer mixture to a mixing bowl; beat until smooth. Return to freezer container; cover and freeze until firm. Remove from freezer 20 minutes before serving.
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Banana Freezer Pops

2 ripe medium bananas
1 can (6 oz.) frozen orange juice concentrate, thawed (3/4 cup)
1/4 cup water
1 T. honey
1 t. vanilla
8 (3 oz.) paper or plastic cups
8 wooden sticks

Peel bananas, break into chunks. Place in food processor or blender container.

Add orange juice concentrate, water and honey. Process until smooth. Pour evenly into cups. Cover top of each cup with a small piece of aluminum foil. Insert wooden stick through center of foil into banana mixture. Place cups on tray, freeze until firm, about 3 hours. To serve, remove foil;tear off paper cups, or slide out of plastic cups.
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Fried Ice Cream

1 pint coffee or vanilla ice cream, softened in microwave on defrost
30 seconds
2 cups flaky corn cereal (Corn Flakes)
2 teaspoons ground cinnamon
Honey, for drizzling

Scoop out ice cream into small bowls. Crush corn cereal in your hands (or in a re-sealable plastic bag) and top the ice cream. Sprinkle with cinnamon and drizzle with honey.
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Because I am a preschool teacher my way to make ice cream may be a little different than most. Here it is anyway, it works great and is lots of fun, especially if you have children and/or grandchildren. My class always enjoys making ice cream!

Roll the Can Ice Cream

2 empty cans, 1 lb. & a 3 lb. with
plastic lids
1 1/2 c. rock or kosher salt
20 c. (about 7 1/2 lbs.) crushed ice
1 c. heavy cream
1/3 c. any of the following:
raisins, diced peaches, crushed
Oreos, diced strawberries
1 c. milk
1 tsp. vanilla

Combine ice cream ingredients in smaller can. Cover can tightly with lid and set in the center of the larger can. Layer 1/2 the ice alternately with 1/2 the salt in the empty space between cans. Cover the larger can with lid. Roll the can back and forth 10 minutes on a hard surface. Open outer can, empty old ice and water. Lift out small can, wipe lid dry and remove. Scrape ice cream from sides with a knife. Replace in large and and re-pack with remaining ice and salt. Cover and roll about 5 more minutes or until done.
Submitted by Kim in FL
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Rocky Road Ice Cream

2 ounces unsweetened chocolate
1 14-ounce can (1-1/4 cups) sweetened condensed milk
1 cup water
2 cups whipping cream
1 cup chopped walnuts
1 teaspoon vanilla
1-1/3 cups tiny marshmallows, halved

In a medium saucepan melt the chocolate over medium-low heat. Gradually stir in milk until combined. Gradually stir in water. Remove from heat. Pour half of the mixture into a blender container; cover and blend until smooth. Transfer to a bowl. Repeat with other half of mixture. Cover surface with plastic wrap and chill thoroughly.

Stir in whipping cream, walnuts, and vanilla. Freeze in a 4- or 5-quart ice-cream freezer according to the manufacturer's directions. Stir in marshmallows before ripening. Ripen 4 hours. Makes about 1 quart (8 servings).
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Popcicles

1 (3 oz.) pkg. Jell-O (any flavor)
1 pkg. Kool-Aid (same flavor as Jell-O)
3/4 c. sugar
2 c. boiling water
2 c. cold water

Combine Jell-O, Kool-Aid and sugar. Add boiling water and stir until all is dissolved. Add cold water. Pour into popcicle holders or paper cups with stick inserted. Freeze to serve.
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Fudgecicles

1 pkg. instant chocolate pudding
2-1/2 c. milk

Mix above ingredients and freeze

All pops ca
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Orange Ice

1 cup orange juice
1 cup sugar
1 1/2 cups water
2 tablespoons lemon juice
few grains salt

Combine water, sugar, and salt. Heat to boiling, and boil 5 minutes. Cool. Add fruit juices and freeze in ice trays..
6 servings.
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Lemon Ice

2 cups water
1 cup sugar
few grains salt
6 tablespoons lemon juice

Combine sugar, salt, and water. Heat to boiling, and boil 5 minutes. Cool, add lemon juice. Freeze in ice trays.
4 servings.
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Pineapple Ice

1 cup crushed pineapple
2 tablespoons lemon juice
1 cup water
1/3 cup sugar

Combine water and sugar. Heat to boiling, and boil 5 minutes. Cool, then add pineapple and lemon juice. Freeze in ice trays.
Makes 4 servings.
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Grape Ice

2 cups grape juice
1/4 cup lemon juice
2 cups water
2/3 cup sugar

Combine sugar and water--heat to boiling. Boil 5 minutes and cool. Add fruit juices and freeze in ice trays.
Serves 8.
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I have been making my own ice cream for years, the recipe I use does not call for eggs at all.

Basic Recipe Homemade Ice Cream

2 cups of heavy cream
1 cup of whole milk
3/4 cups of granulated sugar.

These three ingredients are all that's needed for basic ice cream.

Variations

Vanilla
The fun comes in creating flavors. If you want vanilla, you can substitute the whole milk with vanilla milk, or add in vanilla extract to taste.

Coconut
Same goes when I make coconut ice cream for my friend. I substitute the whole milk with coconut milk, then add in cocount extract to taste. coconut milk can be purchased in cans in the grocery store. It is a great flavor that you won't find most places.

Chocolate
I've made chocolate with the same switch of milk flavors.

Maple Walnut
To make maple walnut, follow the above, add in maple extract, then walnuts. You can make strawberry that way too.

Flavor and Fun Variations
You can also add in chocolate chips, nuts, coconut, even mini M&M's in your homemade batch.

When making home made ice cream, only your imagination is the limits.
Submitted by Diane in Fitchburg, Mass.
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This iis for Bren ~
In the Sunday N/L, I read your recipe for Shrimp Jambalaya, and I would love to try it. You list "1 can of tomatoes". Could you please be more specific, i.e. what size can and what type (diced, puree, whole, etc.)?
Thanks, Artemis in NYC

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When we were growing up Mom making a rhubarb pie was an event that truly signified spring was here and summer would soon follow. This is a family favorite.
Robbie IN

Rhubarb Crumble Pie
This rhubarb pie is topped with a buttery spiced oat crumb mixture. Serve with a scoop of ice cream for a perfect summer dessert.

1 unbaked 9-inch pie shell
1 1/2 pounds rhubarb stalks
1/3 cup water
3 tablespoons all-purpose flour
3/4 cup sugar
Few drops red food coloring, optional

Topping:
1/4 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon

Heat oven to 350°. Trim and rinse the rhubarb stalks. Slice large stalks in half lengthwise. Slice rhubarb stalks crosswise in 1/2 to 1-inch lengths. Combine sliced rhubarb and water in a medium saucepan. In a small bowl, combine 3 tablespoons flour and 3/4 cup sugar, stirring until well blended; add to the rhubarb mixture.

Stir well and bring just to a boil. Reduce heat to medium low. Cover but leave the cover ajar to let steam escape and continue simmering for about 5 minutes, or just until tender. If desired, add a little red food coloring to make the filling more colorful. Spoon filling into the prepared pie shell.

With a pastry blender or fingers, combine the topping ingredients until blended and crumbly. Sprinkle over the top of the pie. Bake for 35 to 45 minutes, until topping is browned and the filling is bubbly.
Robbie IN
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