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Celebrate Ice
Cream Month
“Ice Cream for America” is the
theme for the 10th anniversary of
Ice Cream Month, celebrated
nationally during July.
Ice cream remains one of the
country’s most popular desserts
and is consumed by njore than 98
percent of households in the U.S.
Our readers know that there is
more than one way to enjoy ice
cream. Many recipes using ice
cream are scooping out favorite
desserts to ice cream lovers
everywhere.
This is the last issue that
includes recipes from the dairy
recipe contest drawing. Whether
you enjoy dairy products for their
great lasle or nutritional value,
celebrate ice cream month by try
ing several of these favorites.
“I am in fifth grade and am 10
years old. I have four brothers and
one sister. My oldest brother is 14
and he is deaf. Our teacher uses
sign language at school for Nel
son. We live on a farm. We have a
pet dog with four puppies. We also
have a pet rabbit with eight baby
bunnies. They are six weeks old.
We have one horse and one cow.
My father has a shop where we
make picnic tables and lawn
carts."
Irene Zimmerman
ICE CREAM
2 envelopes gelatin
Vi cup cold water
4 cups whole milk
2 cups sugar
2 teaspoons vanilla
1 teaspoon salt
3 cups cream
Soak gelatin in cold water. Heat
milk until hot, but not boiling.
Remove from heat and add gelatin,
sugar, vanillla, and salt. Cool and
add cream. Put in refrigerator to
chill 5 to 6 hours before freezing.
Makes 1 gallon. Fruit may be
added to vary the taste.
GELATIN SALAD
1 large package gelatin
2 cups water
1 small can evaporated milk
1 small can crushed pineapple
1 pint cottage cheese
Nuts, chopped
8 ounces maraschino cherries,
cut up
Prepare gelatin according to
package directions. Add remain
ing ingredients and chill.
Madeline S. Smith
Painted Pot, N.Y.
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask
that you include accurate measurements, a complete
list of ingredients and clear instructions with each
recipe you submit. Send your recipes to Lou Ann Good,
Lancaster Farming, P.O. Box 609, Ephrata, PA 17522.
July
8- . Summertime Salads
15- Nevyv& Old Ways With Potatoes
22- * Using Tomatbes ,
Bone On Tbe Bud
"Since Bob (husband) is a large
animal veterinarian, we enjoy
receiving Lancaster Farming and
keeping up with farm news. At this
point we have four pets. Stay the
dog, Fred the guinea pig, and
Tweety and Twitter, our Zebra
Finches. Someday we hope to have
more because we like animals."
Bob, Joyce, Abbie, Juliana, and
Kendal Stoltzfus, Columbia
NUTTY CHOCOLATE
ICE CREAM PIE
75 wheat crackers, crushed to
make about IA cups crumbs
'A cup dry roasted peanuts, fine
ly chopped
'A cup sugar
'A cup butter, melted
1 quart chocolate ice cream,
softened
/, cup creamy peanut butter
2 cups whipped cream
In medium bowl, combine
cracker crumbs, all but 1 table
spoon peanuts, and sugar. Stir in
butter until well blended. Using
back of metal spoon, press firmly
into bottom and sides of 9-inch pie
plate. Freeze for 20 minutes.
In large bowl, combine ice
cream, peanut butter, and 1 cup
whipped cream. Mix until well
blended. Evenly spread into crust.
Garnish with reserved whipped
cream and sprinkle on reserved
nuts. Freeze six hours or overnight.
Remove from freezer 10
minutes before serving: cut into 8
wedges.
Stevens
FROZEN BANANA SPLIT
DESSERT
6 cups graham cracker crumbs
2-3 bananas
2 pints vanilla ice cream
1 cup chopped nuts
1 cup chocolate chips
2 cups confectioners’ sugar
I'/a cups evaporated milk
'A cup butter
1 teaspoon vanilla
Whipped cream
Put all but 1 cup graham cracker
crumbs in 9x13-;inch pan. Slice
bananas over top followed by
'A r inch thick slices of ice cream.
Sprinkle nuts over ice cream.
Freeze until firm. Melt chocolate
and butter. Add sugar and milk.
Cook until thick; remove from heat
and add vanilla. Cool. Pour over
ice cream and top with whipped
cream. Sprinkle reserved crumbs
over top.
ORANGE CREAMSICLES
2 cups vanilla ice cream,
softened
6 ounces frozen orange juice
concentrate
6 ounces orange yogurt
6 (5-ounce) paper cups
6 wooden sticks
In large bowl, mix ice cream ,
orange juice concentrate, and
yogurt. Stir thoroughly until
blended. Pour into paper cups.
Cover each cup with foil. Make a
slit in foil with a knife and insert
stick into ice cream mixture.
Freeze until hard, about 6 hours.
Remove foil and paper cups to
serve. ,
Linda Buffington
Dauphin Co. Dairy Princess
ICE CREAM DESSERT
30 chocolate sandwich cookies,
crushed
/« stick butter, melted
Half gallon vanilla ice cream
'A square semi-sweet chocolate
1 stick butter
Vj cup sugar
% teaspoon* salt
2 A cup evaporated milk
1 teaspoon vanilla
8 ounces whipped cream
Crushed peanuts
Maraschino cherries
Peggy Henry
Bedford
Mix together cookies and
melted butter. Press into the bot
tom of 9x 12-inch pan. Spread ice
cream over top. Melt chocolate
and 1 stick butter. Add sugar, salt,
and milk. Cook, stirring contstant
ly until slightly thickened. Add
vanilla and let cool. Pour over ice
cream and chill.
Spread whipped cream over
chocolate and top with nuts and
cherries. Freeze until ready to
serve. May be frozen for a few
days before serving.
ate Ice Cream
TO Ci
L. Hoover
Manheim
or a
“My husbad and / own ana
operate a small dairy herd in Clin
ton County."
Mary Btllman
Beech Creek
ICE CREAM BALLS
1 cup graham cracker crumbs
2 tablespoons sugar
'A teaspoon cinnamon
V* cup crunchy peanut butter
Vanilla ice cream
Mix ingredients together,
except ice cream. Form ice cream
balls and roll in mixture. Freeze or
eat immediately.
Featured Recipe
With a supply of vanilla ice cream, some flat-bottomed cones and
cookie and candy decorations, you can make a cone-helmeted soldier
or drum major for a circus party. A scoop of ice cream in a cone gan be
decorated with cookie butterfly wings or trimmed with gumdrop flow
ers. Set your imagination free and see what other ice cream novelties
you can create. Plan and prepare the decorations before you scoop the
ice cream because you’ll need to work quickly.
Vanilla ice cream
Flat-bottomed ice cream cones
Edible decorations
Place large scoops of vanilla ice cream on number of cones desired.
Decorate as indicatcdd below.
Soldier: Invert colored flat-bottomed cone on ice cream for hat. Cut
chocolate wafer cookie in half; use half for visor of hat. Use black
licorice shoestring candy for chin strap, red cinnamon candies for eyes
and nose and red shoestring candy for mouth. Use pieces of hard candy
for ears.
Butterfly: Cut a chocolate wafer cookie (or brown edge wafer,
striped shortbread, etc.) in half. Arrange as wings on ice cream by
pressing curved edge of each half into ice cream at 45 degree angle.
Use red cinnamon candies or other small candies for eyes and pieces of
candy shoestring for antennae. Cookie may be decorated with tube of
prepared frosting piped through tip with small hole.
Candy Flowers, Fruit: Roll on large gumdrops on sugared surface.
Cut into petals for flowers. Arrange on ice cream to form flower. Use
small piece of candy for center. Cut green gumdrops to form leaves
and stem. Or cut into fruit shape, sucH as an apple. Use green for stem
and leaves.
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RUSSIAN CREAM
1 cup sugar
TA cups water
2 envelopes unflavored gelatin
IVi cups dairy sour cream
114 cups whipping cream,
whipped
114 teaspoons vanilla
Dissolve sugar and gelatin in
water over low heat. Stir in vanilla
and sour cream until smooth. Chill
until consistency of unbeaten egg
whites. Fold in whipped cream and
pour into mold. Delicious served
with Danishes and strawberries.
Mrs. Benuel S. Stoltzfus
Parkesburg
KIDS’ CONES
1 serving each
Ice cream cone.
(Turn to Page B 8)