Plains Edition Recipes 7-7-12
July 9, 2012
From the Kitchen of: Sharon Raasch, Imperial, Neb.
1 Apple, peeled and chopped
1 Orange, peeled and sectioned
1 Banana, peeled and sliced
1/2 c. Fresh or Canned Pineapple Chunks
1 Pear, peeled and chopped
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1 (10 oz) container Frozen Strawberries and Juice
9 (5 oz) Paper Cups
9 Wooden Sticks
Combine all ingredients in a blender and puree. Pour 1/2 cup of puree into each paper cup. Cover with foil. Make slits in foil covers. Insert wooden sticks into each slit. Freeze.
From the Kitchen of: Iola Egle, Bella Vista, Ark.
1-1/2 c. Purified Water
3/4 c. Granulated Sugar
3 c. Berries
Juice of 1 Lemon
In a heavy saucepan, combine water and sugar. Bring to a boil over medium-high heat and cook, stirring occasionally until sugar dissolves and mixture is clear, about 1 minute. Add berries to syrup and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring constantly until berries are soft and dissolving, about 3 minutes. Strain berries through a fine mesh sieve into a bowl, pressing on the berries with the back of a spoon. Discard pulp and seeds. Add lemon juice to berry syrup and stir; this makes about 1-1/2 cups iquid. Refrigerate 3 hours to chill. Pour mixture into ice cream maker and freeze according to directions. Because of the high sugar content, this will remain fairly soft. Transfer sorbet to a freezer-safe container and freeze until firm, about 2 hours.
From the Kitchen of: Sandy Walker, Papillion, Neb.
1 pkg. Instant Butterscotch Pudding Mix
1 c. Cold Root Beer
1-1/2 c. Cold Water
Mix well for 2 to 3 minutes. Pour into pan. Freeze until solid. Cut into squares and then roll into flaked coconut. Serve immediately.