Everyone loves a popsicle, but did you know they have been around for about 100-years? When I was a kid I loved the rainbow popsicle the local ice cream man sold. He drove around the neighborhood with his truck playing that ice cream song letting you know at that very moment you had to jump up and down and beg your parents for money because you JUST HAD to have a popsicle or ice cream bar. When my mom wasn't quick enough to fork over the money or said NO, I always said to her, "when I'm a mom my child will be able to have popsicles or ice cream every day." Now I laugh, because we hardly let our daughter eat anything sweet while she was growing up. We felt refined white sugar was bad for her so if she wanted a popsicle it was one I made from 100% natural juices or naturally sweetened yogurt. No sugary cereals for her either. Most of my friends felt the same way about all those sugary sweets.
Anyway, back to the invention of the popsicle. A young 11-year old named Frank Epperson was the inventor. On a very chilly cold night in 1905 he left a cup of soda pop with a stirring stick in it outside on that eventful night and the rest is history, the popsicle was created.
Frozen Bananas - kids and adults love these and this is one of the treats I made for Britt when she was a child
4 large firm bananas, cut in half
8 popsicle sticks
1/3 cup creamy peanut butter
1 (6 oz) package semisweet chocolate chips
1 1/2 cups chopped nuts, fresh coconut, chocolate sprinkles or anything you want to dip banana into
Place chopped nuts or your dipping ingredients onto a large piece of parchment paper and set aside. Over a double boiler, simmering water melt the chocolate chips and stir in peanut butter until well blended.
Insert a popsicle stick into each banana. Roll the banana into the chocolate mixture, spoon on extra to get entire banana covered. Roll into nuts or your favorite dipping ingredients. Place all bananas on baking sheet lined with parchment paper, cover with foil and place in freezer for 24 hours until frozen.
Frozen Popsicles - these are very easy and your kids would love making them. The following are recipes other mothers and I have shared when our kids were young. I remember a couple of them came from Parents Magazine.
1 cup fresh orange juice
1 cup white grape juice
or
1 cup pineapple juice
1 cup mixed fruit juice
or
just use one type of juice such as grape or any other flavor you like
Stir together and pour into molds and freeze solid. If you don't have any molds, just place juice into dixie cups, cover opening with foil and poke a popsicle stick in so it stands straight up. Freeze until solid and you can peel the cup off. If it gets stuck, just run a little cool water over bottom of cup.
Orange Banana Popsicles
1 can frozen concentrated orange juice
3 ripe bananas
Combine the concentrate and bananas in blender and blend until smooth. Place in popsicles molds and freeze solid.
Berry Popsicles
1 (3 oz) package fruit flavored jello
1/2 cup berries, pureed
2 cups boiling water
2 cups cold water
Dissolve jello in boiling water, mix in berries and cold water. Place mixture into popsicle molds and freeze solid.
Banana Strawberry Creamsicles
1 cup bananas, mashed
1 cup strawberries, sliced
1 (14 oz.) can evaporated milk
Combine all into a blender and blend until smooth. Place mixture into popsicle molds and freeze solid.
Yogurt Popsicles
2 cups vanilla yogurt (I use Cascadian Farms or Brown Cow Yogurt)
1 cup mashed ripe peaches or berries
1/2 cup fresh orange juice
Combine all into blender and blend until smooth. Place mixture into popsicle molds and freeze solid.
Rocky Road Ice Cream - love this (recipe from Eagle Brand Condensed Milk)
5 (1 oz) squares unsweetened chocolate, melted
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2 tsp. pure vanilla extract
2 cups half-and-half
2 cups heavy whipping cream
1 1/2 cups miniature marshmallows
1 cup pecans, lightly toasted and chopped
Beat melted chocolate, condensed milk and vanilla in large bowl until well blended. Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to instructions.
Here is another way if you don't have ice cream freezer; Omit the half-and-half. Beat heavy cream until stiff peaks form. In another bowl, beat chocolate, sweetened milk and vanilla in large bowl until well blended. Stir in remaining ingredients and mix well, fold in whipped cream. Pour into 9x5 inch loaf pan or other 2-qt. container. Cover and freeze 8 hours or until firm. When frozen you can scoop out or slice into pieces. When it's ready, add scoops to ice cream dish, garnish with fudge topping and freshly whipped cream and just imagine there are no calories in it. Enjoy
Blackberry Lemon Ice Cream (another delicious one from Eagle Brand)
2 cups pureed fresh blackberries (do not sweeten)
1 (14 oz) can Eagle Brand Sweetened Condensed milk
1/8 cup fresh lemon juice
1 tsp. lemon zest
2 cups half-and-half
Combine berries, milk, lemon juice and zest into large bowl. Stir in half-and-half. Pour into ice cream freezer container. Freeze according to instructions. For a firmer consistency place in the freezer for two hours before serving.
Frozen Berry Granita - easy to make and I used this for caterings, people love it. I always served in wine goblets or brandy glasses.
1/2 cup sugar
1/2 cup warm water
3 cups sliced strawberries
2 Tbl. fresh lemon juice
Combine the sugar and water into blender; process until sugar dissolves. Add berries and juice; process until smooth. Pour mixture into 8-inch square baking dish. Cover and freeze 3 hours; stir well. Cover and freeze overnight. Remove from freezer and let stand at room temp for about 10 minutes. With a fork scrape entire mixture with fork until fluffy. Spoon out into dessert dishes and garnish with a fresh berry and some lemon zest. Note; you can change up berries; use blackberries, raspberries, blueberries, etc.
Frozen Turtle Dessert
2 cups chocolate cookies, finely crushed
1/4 cup butter, softened
Filling
1 1/3 cups pecans, chopped and lightly toasted
2 cups caramel ice cream topping (good quality)
1 1/2 cups hot fudge topping (good quality)
1 1/2 qts. French vanilla ice cream, soften slightly
Garnish
Whipped cream - whipped
chocolate shavings
1 cup pretzels, crushed (if desired, I happen to like the salty sweet combo)
For crust; combine ingredients into small bowl and mix. Press into ungreased 13x9 baking pan. Freeze 10 minutes. Next; sprinkle 1/2 cup pecans over crust. Microwave on high 3/4 cup caramel topping for about 30 seconds, drizzle over pecans. Microwave 1/2 cup fudge topping on high for 30 seconds, drizzle over caramel. Cover with half of ice cream and freeze 1/2 hour. Repeat layer with 1/2 cup pecans, 3/4 cup caramel topping, 1/2 cup fudge topping and remaining ice cream. Freeze covered overnight. To serve; place individual pieces on serving plates, top with crushed pretzels. Drizzle over more topping on top and add a dollop of whipped cream and chocolate shavings.
Cookie Ice Cream Sandwiches - let your kids help make these very easy cookies
First make your favorite cookies; double chocolate, chocolate chip, sugar, peanut butter, etc. You will want each cookie fairly good sized when you bake them also try to make each cookie the same size. Then select your favorite ice cream, soften slightly. Get some chocolate sprinkles, chopped nuts, mini chocolate chips, etc., and place onto a large plate.
Take one baked cooled cookie, place about 2 Tbl. of slightly softened ice cream on one cookie; add top cookie and gently press together. Roll the sides of cookie into sprinkles, nuts or whatever you prefer. Place cookie sandwiches onto baking sheets, cover with foil and freeze until firm about 2 hours. Individually wrap each sandwich in plastic wrap. For caterings, I have served each cookie on a plate, drizzled with a little liqueur and topped with freshly whipped cream and chocolate shavings. You had to eat these with a knife and fork.
Frozen Chocolate Covered Bon Bons - One of the hotels (Hilton, I think) in Seattle in the late 70's at their restaurant served for dessert bon bons in a covered dish with dry ice and I always enjoyed eating those lovely little frozen morsels of goodness.
2 cups ice cream (I like chocolate)
1/4 cup butter
1 cup semi sweet chocolate chips (good quality)
3 Tbl. whole milk
Line a baking sheet with foil and place in freezer for 10 minutes. With an ice cream scoop. scoop nice size balls of ice cream and place on baking sheet. Freeze for 3 hours. In a saucepan add butter and chocolate chips and cook on low stirring occasionally until smooth. Stir in milk and cool to room temperature. Working quickly, place one ice cream ball onto large spoon and pour over chocolate with another spoon coating all sides. Carefully place all chocolate covered ice cream bon bons back on baking sheet and return to freezer until ready to serve.
Easy Lemon Raspberry Refreshing Freezer Dessert - (my mom Dorothy's recipe)
Crust
1 1/4 cups vanilla wafers, crushed
1/4 cup sugar
1/4 cup butter, melted
Filling
2 cups fresh raspberries, reserve a few for topping
1 Tbl. sugar
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
1 (22 oz) can lemon pie filling (good quality)
Stir together crust ingredients and press into bottom of 9-inch square pan; set aside. In a bowl add raspberries and sugar and gently stir together. In a large bowl, add whipping cream, powdered sugar and vanilla, beating at high speed until stiff peaks form. Reserve 3/4 cup of whipped cream. Gently fold in lemon pie filling into whipped cream. Spoon onto prepared crust. Gently swirl fresh berries through the lemon mixture. Frost top with reserved 3/4 cup of whipped cream. Cover and freeze about 6 hours. Let stand at room temp. for 10 minutes before serving. Cut individual pieces and top with reserved berries.
Frozen White Chocolate Mousse Bars
Crust
2 cups graham cracker crumbs
1/4 sugar
6 Tbl. butter, melted
Filling
2 pints raspberry sorbet, slightly softened
1 (4 oz) white chocolate, chopped, good quality
2 cups heavy whipping cream
Garnish
Fresh raspberries
Preheat oven to 350 degrees. Combine all crust ingredients in bowl, mixing well. Press onto bottom of 13x9 inch baking pan. Bake 10 minutes until lightly golden brown. Remove to cooling rack and cool completely. Spread raspberry sorbet evenly over cooled crust. Freeze covered about 2 hours. Place white chocolate and 1/2 whipping cream in double boiler and stir until chocolate is melted and smooth. Cool about 30 minutes at room temperature. Beat remaining whipped cream until soft peaks form. Gently stir whipped cream into white chocolate mixture. Spread over frozen raspberry sorbet. Freeze covered overnight. Garnish with white chocolate shavings, extra fresh raspberries and sprigs of fresh mint.
Bon Appetit
"You are my rock and my fortress; therefore, for
Your name's sake, lead me and guide me."
Psalm 31:3
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