Cool & refreshing

Until our heat breaks, I have decided to fix only cool and creamy frozen sweets. Peaches and blackberries are in season, so whip up a dessert today. – Pat

Peaches ‘n’ cream cooler

1 cup apricot nectar, chilled

½ cup unsweetened pineapple juice, chilled

½ cup half-and-half cream

1 tablespoon lemon juice

1 tablespoon honey

1 teaspoon vanilla extract

¼ teaspoon almond extract

2  cups frozen sliced peaches

4 ice cubes

¾ cup sparkling water, chilled

In a blender, combine the first nine ingredients; cover and process until smooth. Add sparkling water; cover and process until blended. Pour into chilled glasses; serve immediately.  Yield: serves 4.


Frosty freezer pie

1 package (8-oz) cream cheese, softened

1 jar (7-oz) marshmallow creme

2 cups raspberry, orange or lime sherbet, softened

2 to 3 cups whipped topping

1 graham cracker crust, (9 or 10-in)

In a large mixing bowl, beat cream cheese and marshmallow creme until smooth. Stir in sherbet. Fold in whipped topping. Pour into crust. Freeze until firm. Remove from the freezer 10 minutes before serving. The pie may be frozen for up to 3 months. Yield: 8-10 servings.


Crunchy ice cream dessert

2 cups crushed rice Chex

2/3 cup packed brown sugar

½ cup chopped peanuts

½ cup flaked coconut

½ cup butter, melted

½ gallon vanilla ice cream

In a large bowl, combine the cereal, brown sugar, peanuts and coconut. Drizzle with butter; stir until combined. Press half of the mixture into an ungreased 13 x 9 x 2-in dish. Cut ice cream into 3/4-in thick slices; arrange evenly over crust. Top with remaining crumb mixture; press down lightly. Cover and freeze until serving.


Blackberry nectarine pie

¼ cup cornstarch

1 can (12-oz) frozen unsweetened apple juice concentrate, thawed

2 cups fresh blackberries, divided

5 medium nectarines, peeled and coarsely chopped

1 graham cracker crust (8-in)

whipped topping, optional

In a small saucepan, combine cornstarch and apple juice concentrate until smooth. Bring to a boil. Add ½ cup of blackberries; cook and stir for 2 minutes or until thickened. Toss together the nectarines and remaining blackberries; place in the crust. Pour apple juice mixture over the fruit (crust will be full.) Cover and refrigerate for 8 hours or overnight. Garnish with whipped topping if desired.



• Lime deposits can be removed from teapots by filling the kettle with equal parts of vinegar and water, bringing to a boil and letting it stand overnight.

• Place a piece of chalk in a silver chest or jewelry box to absorb moisture and slow tarnishing.

You must be logged in to post a comment Login