Page 9 - Clear Lake Mirror Reporter E-Edition 8-5-2015
P. 9
Clear Lake Mirror-Reporter Lifestyle Aug. 5, 2015 • Page 9
(Family Features) After splashing 1/2 cup whole wheat flour Honey-Peach Frozen Yogurt In medium skillet over medium
in the pool, rooting on your favorite 1/3 cup firmly packed light brown Sundaes heat, cook walnuts until toasted, about
team or playing in the backyard, sugar 5 minutes, stirring constantly. Cool.
nothing beats the end of a long summer 1/4 cup butter, melted Prep time: 15 minutes When cool enough to handle, chop
day like a cool, classic treat. So grab the 1 package (12 ounces) frozen dark Makes: 4 servings very coarsely. Set aside.
kids, some bowls, spoons and the trusty sweet cherries, thawed and well drained 1/3 cup walnut halves In same skillet over medium heat,
old ice cream scoop - and dig in. 1/3 cup all fruit black cherry fruit 2 medium fresh peaches, sliced combine peaches, honey, cinnamon
When it comes to the best tasting spread 1/4 cup honey and cloves; cook and stir until peaches
ice cream, “fresh” is the must-have 4 cups Blue Bunny Sweet Freedom 1/4 teaspoon ground cinnamon soften. Cool several minutes before
ingredient. For nearly 80 years, Blue Cherry Vanilla Ice Cream, softened Pinch ground cloves spooning equally over frozen yogurt.
Bunny has been making premium In medium bowl, combine oats, 4 scoops (1/2 cup each) Blue Bunny Top each serving with about 4
ice cream using only the best, locally- flour, brown sugar and butter; mix Vanilla Bean Frozen Yogurt raspberries. Serve immediately.
sourced milk from within 75 miles and thoroughly. Remove 1/2 cup and set 2/3 cup fresh raspberries
turning it into out-of-this-world ice aside; pour remaining crumb mixture
cream in less than 24 hours. in an 8-by-8-inch baking dish.
Dial up your summer fun with the Coarsely chop cherries and
freshness of ice cream and fruit with transfer to medium bowl. Add fruit
these recipes, and find more recipes at spread, stirring to blend. Pour over
www.BlueBunny.com. crust, gently spreading evenly in
Cherry Vanilla Crumble Squares bottom. Spoon ice cream over top,
Prep time: 25 minutes gently spreading evenly. Sprinkle with
Freeze time: at least 8 hours reserved crumb mixture.
Makes: 9 servings Cover and freeze at least 8 hours.
1 cup old fashioned oats (rolled oats) Cut into squares to serve.
Cool Party Cubes sandwiches in freezer. Press frosting Fruit Salsa Sundaes 4 maraschino cherries, optional
Prep time: 30 minutes Freeze time: at side into white chocolate, spread Prep time: 10 minutes In medium skillet over medium-
least 1 hour frosting on unfrosted side, turn and Makes: 4 servings low heat, cook pineapple and brown
Makes: 4 servings press into white chocolate. 1 cup fresh pineapple chunks sugar just until pineapple is softened,
2 squares (2 ounces) white chocolate Return to freezer; repeat with 1 tablespoon light brown sugar 5 minutes. Add strawberries, kiwi and
baking squares remaining ice cream sandwiches. Freeze 6 medium fresh strawberries, diced cumin; cook several minutes until fruit
1/2 cup prepared vanilla frosting at least 1 hour, until solid. (May be kept 1 large kiwi, peeled and diced is heated through.
4 Blue Bunny Premium Birthday covered in freezer overnight.) 1/8 teaspoon ground cumin Arrange 2 banana halves in each
Party Ice Cream Sandwiches Thirty minutes before serving, cut 4 small firm bananas, cut in half of 4 dessert bowls; top each with 2
2 medium firm kiwi, peeled kiwi into thick slices, then cut slices lengthwise scoops ice cream. Spoon glazed fruits
1 3/4 cups halved small strawberries into quarters. Place in medium bowl 8 1/3 cups Blue Bunny Premium equally over ice cream. Garnish with
(or large strawberries cut into chunks) along with other fruit. Heat preserves Banana Split Ice Cream whipped topping, chocolate sprinkles
3/4 cup fresh blueberries in microwave-safe bowl, just until Fat-free whipped topping, optional and a maraschino cherry, if desired.
3 tablespoons peach preserves melted (20 seconds in a 1250 watt Chocolate sprinkles, optional Serve immediately.
(pineapple, mango or apricot could be microwave), breaking up large pieces of
substituted) fruit. Pour over fruit and toss to coat;
Grate or shred white chocolate chill 15 to 20 minutes.
with box grater onto large plate. Thinly Remove prepared ice cream
spread frosting on one side of one ice sandwiches from freezer, cut each into
cream sandwich, keeping remaining bite-size squares; arrange with glazed
fruit in 4 dessert bowls or plates.
Strawberry Lemonade Freeze four hours or overnight well blended. Gently stir in whipped Angel Food Cake Push Pops 8 cake push pop molds L’il Pink Lady
Frozen Pops until firm. topping until well blended. with Pink Lemonade Frosting Cut angel food cake into 1/2 inch 1 6 o z . c a n f r o z e n l i m e a d e
Tip: If using paper cups instead of Spoon 1 tablespoon each of the 1 10 oz. package round angel food thick layers. Cut out 32 rounds with concentrate
1 cup water popsicle molds, cover each cut in foil. crushed pretzels and chopped peanuts cake the same diameter as the as the push 1 6 oz. can cold water
1/2 cup sugar Insert wooden pop sticks through foil into each of eight dessert glasses. 1 cup butter, softened pop molds. For easier cutting, press 2 cups ice cubes
2 cups frozen strawberries into each cup. Freeze as directed. Layer each glass with 1/4 cup vanilla 1 teaspoon pure lemon extract out cake rounds with a round cookie 1/4 cup sugar
1/2 teaspoon pure lemon extract marshmallow creme, 2 tablespoons 1 16 oz. package confectioners’ cutter. Set aside. 2 teaspoons McCormick Raspberry
Bring water and sugar to a boil Chocolate Pretzel Social caramel sauce and 1 tablespoon each sugar, sifted Beat butter in large bowl with Extract
in small sauce pan, stirring to dissolve S’mores crushed pretzel and peanuts. Top 2 Tablespoons milk electric mixer on medium speed until 6 drops Pink McCormick Assorted
sugar. Remove from heat. Cool to each glass with 1/4 cup vanilla creme. 6 drops McCormick Red Food light and fluffy. Add lemon extract; Neon Food Colors and Egg Dye
room temperature. 1 jar (7 ounces) marshmallow creme Garnish with whole chocolate pretzel Color mix well. Gradually add confectioners’ 1 12 oz. can cold ginger ale
Pour syrup into blender container. 4 ounces (1/2 package) cream and chopped peanuts. sugar, beating until well blended after Place all ingredients, except ginger
Add frozen strawberries and lemon cheese, softened each addition and scraping sides and ale in blender and cover.
extract; cover. Blend on high speed 1 Tablespoon pure vanilla extract bottom of bowl frequently. Add milk Blend on high speed until smooth.
until smooth. Pour into popsicle 1 8 oz. tub frozen whipped topping, and red food color; beat until light and Pour into large pitcher. Slowly stir in
molds. thawed fluffy. Fill piping bag fitted with a small ginger ale.
1 cup coarsely crushed chocolate plain tip with frosting.
covered pretzels, divided For each push up, pipe a small
1 cup coarsely chopped peanuts, amount of frosting into push pop
divided mold. Place 1 cake round into tube,
1 cup caramel sauce, divided pressing into the frosting. Top with a
For the vanilla marshmallow small amount of frosting and a second
creme, beat marshmallow creme, cream cake round. Repeat layering for a total
cheese and vanilla in large bowl with of four cake layers. Top with frosting.
electric mixer on medium speed until
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