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Father's DayTravel - CookingLatin WW2

Wednesday, June 22

Freezer Cooking : Summer Treats

Love to freezer cook?  Check out our new book : Freezer Cooking Through the Year!!

Ice Cream Sandwiches

Makes 8 ice cream sandwiches
Ingredients :
  • 6 Tbsp (3/4 stick) unsalted butter, melted
  • 1 cup sugar
  • 3/4 cup unsweetened cocoa powder
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1 quart ice cream of your choice

Directions :
  1. Preheat the oven to 350°F. (For easier cookie removal, line baking sheets with parchment paper.)
  2. In a large bowl, combine the butter, sugar, cocoa, eggs, flour, vanilla, and bak­ing powder. Stir until well blended.
  3. Drop rounded spoons of the batter onto the lined cookie sheets, leaving at least 2 inches between them. You should have an even number of cookies…unless you want one to sample.
  4. Bake for 8 to 10 minutes, or until set. Remove to racks to cool.
  5. Remove the ice cream from the freezer to soften slightly at room temperature.
  6. To prepare sandwiches :
    • Place one cookie, flat side up, on a small sheet of plastic wrap. Place a scoop of ice cream on the cookie. Place a second cookie, flat side down, on top of the ice cream. Press the cookies together until the ice cream flattens and spreads to the edges of the cookies. Individually wrap each sandwich tightly in plastic wrap and place them all in the freezer bag to store in the freezer.

Freezer Jam
Summer is the best time for savoring foods, but if you have more berries than you can eat quickly, consider making some freezer jam.  It's super easy, very yummy, and makes a fantastic gift!  We typically triple or quadruple this recipe, if we are able to get bulk produce during peak season.

Ingredients for Blackberry Jam:
  • Ball Canning Guide (optional)
  • 4 c. sugar
  • 3/4 c. water
  • 1 package dry pectin
  • 2 c. crushed blackberries
  1. Mix crushed blackberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the blackberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
  2. Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
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