• 66°
franklin county times

It is definitely summertime. What a great time of the year! We have an opportunity to serve some of those special summer treats.

By Staff
Summer pies, summer puddings, homemade ice cream, and other frozen deserts make the season very special.
With the Fourth of July coming soon you might want to try some of these recipes to find a favorite or two.
Stay cool.
Yummy Ice Cream Dessert
1/2 gallon vanilla ice cream
1 sm. pkg. Oreo cookies, crumbled
1 can Hershey's Chocolate Syrup
1 carton Cool Whip
Layer in a 9×13 inch pan of Pyrex and freeze. Slice to your liking and serve.
Lemon Ice Cream
6 eggs
1 and 1/2 c. sugar
Juice of 6 lemons (may use frozen lemon juice)
1 pt. whipping cream
Fill freezer to fill line with regular milk. Cream eggs and sugar and add everything to the ice cream freezer.
For an even richer mix use evaporated milk insead of regular milk.
Homemade Peach Ice Cream
1 1/2 c. sugar
2 T. flour
1/2 t. salt
3 eggs,beaten
1 qt. whole milk
1/2 pt. whipping cream
6 c. chopped peaches sweetened with 1 c. sugar
1 T. vanilla extract
Combine sugar, flour, and salt and add eggs and beat well. Add milk and cook slowly until slightly thickened. Let cool.
Add unwhipped whipping cream, peaches, and vanilla. Pour into freezer and freeze.
Frozen Cho-Pie
1 1/2 squares of chocolate
3/4 c. butter
1 c.plus 1 T. sugar
3 eggs
1 t. vanilla
A Graham Cracker crust
Whipping cream
Melt chocolte. Cream butter until light. Add sugar to butter, and continue creaming and add 1 egg at a time beating for 3 minutes after each. Blend with melted chocolate and vanilla. Beat well. Pour into graham cracker crust and freeze. You can top with whipped whipped cream and nuts.
Granny B's Old-Fashioned Custard Pie
4 eggs
1 1/2 c. scalded milk
2 T. flour
1 c. sugar
4 T. butter
1/4 t. salt
Nutmeg to taste
1 pie crust, unbaked. Mix all ingredients togather and pour into crust. Bake at 300 until knife inserted into center of pie comes out clean.
Toffee Ice Cream Pie
17 to 18 vanilla wafers
1/2 gallon vanilla ice cream
1 c. chopped toffee bars
Line bottom and sides of buttered 9 inch pie pan with wafers. Spoon ice cream into wafer shell and repeat making 2 layers. Sprinkle 1/2 c. of chopped toffee between the 2 layers. Store in freezer until you are ready to serve.
Toffee Sundae Sauce
1 1/2 c. sugar
1 c. evaporated milk
1/4 c. margerine or butter
1/4 c. light corn syrup
Dash of salt
Combine sugar, milk, margarine,syrup and salt. Bring to boil over low heat and boil 1 minute. Remove fro heat and cool strring occasionally. Serve sauce over pie wedges.
Banana Cream Pie
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. unsalted butter, melted
This makes the crust from the pie.
3 lg. eggs
3/4 c. sugar
3 T. cornstarch
1/4 t. salt
1 1/2 c. low-fat milk
1 T. unsalted butter
1 t. pure vanilla
1/2 c. heavy or whipping cream
2 ripe bananas
Prepare crust by mixing the graham cracker crumbs sugar and butter. Press into a pie dish and bake for 8 minutes. Let cool. Mix the next 7 ingredients and set aside. In another bowl, whip cream until it gets stiff. Fold into the pudding mix. Slice 2 large bananas and place in the bottom of the crust. Pour the pudding mix over it and put in the refrigerator overnight. This makes a delicious cream pie. You may decorate the top with spoonfulls of whipping cream and some mint leaves. Finger licking good!
Lemonade Pie
(This is the easiest pie known to man. Try it, even if you don't like to cook you will like this one).
1 Graham Crust
1 small frozen lemonade
1 can Eagle Bran Milk
1 small Cool Whip
Mix last 3 ingredients and pour into Graham Crust. Refrigerate until ready to serve. Very tasty.
Banana Ice Cream
3/4 pint (375ml) milk or cream
(or a mixture of both according to taste),
4oz (100g) sugar,
3 ripe bananas (to pur/e)
Pur/e the bananas place in a mixing bowl. Pour in the milk/cream and sugar, mixing in well as you do so. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.
Fresh Coffee Ice Cream
6 egg yolks
4 tablespoons fresh coffee (finely ground)
8 oz (200g) soft brown sugar (light)
1 pint (500ml) milk
6 fl.oz (approx 185ml) very hot water