Sunday, July 7

FROZEN TREATS & BARE FEET

     IT'S A POPSICLE PALOOZA

I don’t know about y’all, 
but where I’m from Summer means bare feet....

....sidewalk chalk....

.....and frozen treats!

Sticky fingers from melted popsicles, brain freezes and colored tongues just epitomize happy Summer days, childhood and joy, don’t they?

What better way to make some wonderful Summer memories with your kids than to get in the kitchen and make popsicles. It's quick and easy and your children will not only enjoy making their very own frozen treats but eating them as well! 


ORANGE CREAMSICLES
These pops are smooth and creamy with just the right amount of 
orange flavor.  The first taste will take you right back to your childhood.
MAKES 8 Pops

INGREDIENTS
  • 1 cup orange juice, fresh or frozen. You could also use orange juice concentrate for a stronger orange flavor.
  • 1 cup heavy cream or very soft vanilla ice cream
  • 3 tablespoons honey, not needed if using vanilla ice cream
  • ¼ teaspoon orange extract, not needed if using orange juice concentrate
  • ½ teaspoon vanilla extract, not needed if using vanilla ice cream

WHAT TO DO
  • In a medium bowl, whisk all ingredients together.
  • Pour mixture into popsicle molds. Let set for 30-60 minutes, then add popsicle sticks. Freeze for another 4-6 hours or until frozen.
  • When you’re ready to serve, run some warm water along your popsicle mold to loosen the popsicles and serve immediately.


DULCE DE LECHE LEMON POPSICLES
So refreshing and so easy to make that you must make them at least once!
If you use lime juice these popsicles end up tasting JUST like Key Lime Pie!
MAKES 10 Pops

INGREDIENTS
  • 2 cups of milk
  • 1 can of regular La Lechera condensed milk, La Lechera has a strong flavor. You can also use regular sweetened condensed milk if you prefer.
  • 1/2-3/4 cup fresh lemon or lime juice, depending on your taste for tartness. 
  • a little bit of lemon pulp

WHAT TO DO
  • Add all ingredients in a medium bowl and mix well with a whisk.
  • Pour into popsicle molds and freeze for at least 4 hours. Preferable overnight.



BERRY-GOOD ICE POPS
At Porter Central we love Summer berries, eating 
them from May through September. These pops are a frozen delight!
MAKES 8 pops

INGREDIENTS
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup sliced strawberries
  • 1/3 cup sugar
  • 1/3 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons finely minced fresh mint, purely optional

WHAT TO DO
  • Combine raspberries, blackberries and sliced strawberries with the lemon juice and mint in a mixing bowl. Mash the berries a bit with the back of a large wooden spoon. Let this mixture sit for about a half hour to macerate.
  • Meanwhile, combine the sugar and water in a small saucepan and simmer until the sugar is dissolved. Let cool for about five minutes, then combine with the berry mixture.
  • Using a glass measuring cup with a spout, carefully pour the berry mixture into your popsicle molds.
  • Freeze for six hours. If your popsicles stick to the molds, hold them under warm running water to loose.


PEACH PLEASURE POPS
Texas peaches are at their prime right now. Besides eating them fresh 
I can't think of a better way to serve these beauties to you family. THEY ARE DELISH!
MAKES 8 - 12 Pops

INGREDIENTS
  • 1 1/4 pound ripe peaches (3-4 medium), halved and pitted
  • Juice of 1 lemon
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup sugar or to taste
  • 1/4 teaspoon vanilla extract

WHAT TO DO
  • Coarsely chop peaches in a food processor. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor. Puree until smooth. Add to the bowl with the chunky peaches and stir in vanilla.
  • Divide the mixture among twelve 2-ounce or eight 3-ounce freezer-pop molds (or small paper cups). Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.



STRAWBERRY CHEESECAKE POPSICLES
These popsicles are the perfect way to use Summer's best strawberries.
MAKES 8 Pops

INGREDIENTS
  • 8 ounces cream cheese
  • ¼ cup sour cream
  • 3/4 cup powdered sugar
  • 1/3 cup whole milk
  • 1 cup strawberries, sliced
  • 6 standard sized graham crackers
  • 1 tbs melted butter

WHAT TO DO
  • In a food processor add the cream cheese, sour cream, powdered sugar and milk, process until well combined. Add the strawberries, pulse to combine.
  • Pour mixture into popsicle molds, leaving about 1 inch of the top empty for the crust (if you don’t have popsicle molds, use small paper cups and popsicle sticks) tap the molds gently on the counter to remove air bubbles.
  • In a food processor add the graham crackers, process until only crumbs remain.
  • While food processor is running, add the melted butter in a slow stream until the mixture resembles wet sand.
  • Divide the crust evenly between the popsicles, press down gently to compact. Insert popsicle sticks, freeze for at least 6 hours and up to 3 days.

Rule of thumb for warm weather: 
Don’t eat anything unless it’s frozen and on a stick.

ENJOY!
 
~THE DOMESTIC CURATOR~
RONDA

I'll leave this link up until they are sold out.....HURRY!!
recipesource:buzzfeed

3 comments:

  1. Hey Ronda,
    Great topic! My favorite homemade frozen treats are Peanut Butter and Jelly Pops. You can also make them with banana which is great as well.

    Peanut Butter Base:
    2 cups low fat vanilla yogurt
    1 cup milk
    1 1/4 cup smooth peanut butter

    Jelly or Banana Base:
    1/2 cup low fat vanilla yogurt
    1/4 cup milk
    1/2 cup your favorite flavor jam or preserves (I like the traditional grape or strawberry)
    ~or~
    2 bananas

    To prepare the Peanut Butter Ice Pop bases, combine the yogurt and milk in a blender and pulse until smooth. Use the lowest setting to continuously blend the mixture and gently add the peanut butter by the spoonful. Transfer the ice pop base to a large mixing bowl and clean the pitcher and repeat process for the Jelly/Banana Base.

    To prepare the ice pop, fill each mold about 2/3 with the Peanut Butter Ice Pop Base. Gently add the Berry Swirl-In Base until the mold is almost, but not quite full. Remember that the ice pop handle’s stick will take up some of the volume, and the liquids will expand slightly during freezing. Use the tip of a butter knife to gently swirl the contents of each cavity, lightly scraping the inside walls of the mold to create a marbled or swirled effect.

    Freeze for at least four hours or until firm.

    ReplyDelete
    Replies
    1. For some reason this didn't post under my name.

      Delete
  2. Phil,
    Peanut Butter & Jelly Pops actually sound fantastic!
    Thanks so much for the recipe. E and I will have to try them when she comes home from Moms!
    Thanks,
    Ronda

    ReplyDelete

ShareThis