Strawberries and Cream Popsicles

Summer is in full swing here and sometimes the temperatures are hot! Keep cool during the summer months with popsicles! I know we sure enjoy our fair share of popsicles!

These Strawberries and Cream Popsicles make for a delicious and healthy snack! A tasty treat!

Kids love to help make them and enjoy them on a hot summer day. We always have popsicles in the freezer during the summer. When the kids are playing or working hard they can come and grab a popsicle for a snack. A healthy and refreshing snack. Who doesn’t love popsicles!?

Flavors of fresh sweet strawberries combine with a smooth cream in this popsicle.

Strawberries And Cream Popsicles 1

I used a Norpro Frozen Ice Pop Maker and this recipe works out perfectly for it! Simply fill the popsicle cells and put the sticks in and place in the freezer. The hardest part is waiting for them to freeze and set up.

When the popsicle are ready to enjoy, remove the lid and simply run the the maker under warmer water to loosen the popsicle, and make easier to pull out.

Keep cool on those hot days with popsicles. Kids love them!

This recipe can easily be used with any kind of fruit.

Strawberries and Cream Popsicle Recipe

Ingredients:
1 C. whole milk
1/4 C. heavy whipping cream
1 C. strawberry yogurt
2 Tbsp. Clabber Girl Corn Starch
1/4 C. granulated sugar
1 Tbsp. strawberry extract
3 C. fresh strawberries, chopped

Directions:
Add the milk, heaving whipping cream, and strawberry yogurt to a medium mixing bowl. Then add corn starch and whisk together until smooth. Pour mixture into a saucepan and add the strawberry extract. Slowly bring the mixture to a boil, while continuously whisking. Continue whisking for about 4 to 5 minutes once mixture begins to boil, to thicken. Remove from heat and set aside and cool a bit.

While cream mixture is cooling, this is when I chop my strawberries. Place the chopped strawberries in a bowl.

Then divide half the cream mixture. Add one half the cream mixture to the strawberry bowl. Stir the strawberries and cream together. Set aside.

Use the other half of the cream mixture and pour a little in each popsicle mold, saving some to top off all the molds at the end.

Then fill molds to the top with the strawberry/cream mixture. Make sure to press down on the filled molds with a spoon, or insert a knife to get any air bubbles out. I banged the mold set on the counter some too. This will help the mixture settle and get out any bubbles. Add more strawberry mixture to the molds as necessary. Lastly top off each mold with the remaining cream mixture. Put the maker top on and insert popsicle sticks. Freeze overnight and remove from popsicle molds to serve.

Enjoy this healthy and frozen summer treat!

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Blueberry Cheesecake No Churn Ice Cream

Some of my favorite things about summer include fresh blueberries and ice cream!

Blueberry season is here in Indiana and one of my favorite things I look forward to is taking the kids to go blueberry picking. We pick several pounds to eat fresh, bake with and freeze.

Who doesn’t love ice cream!?? I would say it is actually my weakness in a dessert. I love ice cream!

This blueberry cheesecake ice cream is so delicious! I honestly don’t think I will want to buy store bought ice cream again, when I can simply make it at home.

Blueberry Cheesecake Ice Cream 1

The best part….it’s NO CHURN! So you don’t need a fancy ice cream machine to make it!

I love the flavors of this blueberry cheesecake ice cream! It is smooth, rich, and so creamy!! The blend of blueberry and cheesecake together is fantastic!

This creamy, no churn ice cream will become a summertime favorite! Blueberries and the richness of the cheesecake flavor in this ice cream – delicious!

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Blueberry Cheesecake No Churn Ice Cream Recipe

Ingredients:
1 1/2 C. blueberries, fresh or frozen
1/4 C. granulated sugar
1 tsp. Clabber Girl Corn Starch
6 oz. cream cheese, room temperature
1/2 C. brown sugar
2 tsp. vanilla extract
2 C. heavy whipping cream

Directions:
Combine the blueberries and sugar in a small saucepan. Cook over a medium heat until the blueberries start to release their juices, about 5 minutes. Add the corn starch to the saucepan and continue cooking for another minute while stirring continuously. Remove from heat and place blueberries in the freezer to quickly cool them down to be able to put in the cream mixture, about 10 minutes.

In a large mixing bowl, cream together the cream cheese and brown sugar until smooth and well blended. Add 1/2 C. whipping cream and whip with a handheld blender until the cream cheese and cream are well blended. Then add the rest of the cream and the vanilla extract and continue whipping until the mixture becomes thicker and peaks form, about 4 to 5 minutes.

In a plastic container or a metal loaf pan, spread out half of the whipped cream mixture. Then add half of the blueberries on top. Next spread the remaining cream and then top again with the remaining blueberries. Then, using a butter knife, swirl it thought the ice cream creating a swirl affect. Cover and place in the freezer overnight, or at least 6 hours before serving. Makes about 1 quart.

The great thing about no-churn ice cream recipes is simple: the mixture doesn’t need to churn to form the ice cream. No ice cream maker necessary! How great is that?!

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Top 5 Red, White & Blue Desserts

I am counting down the days until my favorite holiday, Independence Day! Before we cue the fireworks and break out the grill, I wanted to find the perfect 4th of July dessert to bring to our family cookout. I searched the Clabber Girl recipe archive and chose these five gems! Each one is red, white or blue and will be a crowd pleaser. Now the only thing left is to decide which one to make!

Blueberry BarsBlueberry Bars

These bars look very easy to make and I love that the recipe calls for fresh blueberries! For a bar that sports red, white and blue colors, I would use 1.5 cups strawberries and 1.5 cups blueberries for the filling and then top it off with whipped cream.

2 C. all-purpose flour
1/2 tsp. Clabber Girl Baking Soda
1 Tbsp. Clabber Girl Baking Powder
2 C. quick-cooking rolled oats
1 C. firmly packed brown sugar
1 C. margarine
3 C. blueberries
3/4 C. granulated sugar
1/3 C. water
2 Tbsp. Clabber Girl corn starch
1/4 tsp. salt

For the filling: In a medium saucepan combine blueberries, sugar, water, Clabber Girl Corn Starch and salt. Cook at medium heat about 10 minutes or util thickened. Set aside.

For the dough: In a large bowl, sift together flour, baking soda, and Clabber Girl Baking Powder. Cut in margarine with pastry cutter. Stir in brown sugar and rolled oats.

To assemble: Press half of dough mixture into greased 13 x 9-inch baking pan. Pour blueberry mixture on top; top with other half of flour mixture. Bake at 350° F for 45 minutes, until top is slightly browned. Cool before cutting into bars.

Stars-n-Fruit DessertStars-and-Fruit-Dessert

I love how simple and pretty this dessert looks! Since it calls for the cake to be cut into stars, I can use my star cookie cutter and alternate the star orientation so that there isn’t much wasted cake. I could serve these in mason jars as individual parfaits. This would also be cute to make as a layered cake in a 9×13-inch casserole pan. I could layer the fruit on the bottom, whipped cream dolloped on next and the sponge cake on the top layer. This would allow the fruit to show through the slices of cake and be easy to serve up to a large crowd.

Star Cake:
3 eggs
1 C. granulated sugar
6 Tbsp. orange juice
1 C. sifted cake flour
1 1/2 tsp. Clabber Girl Baking Powder
1/4 tsp. salt
1/4 C. powdered sugar
Fruit:
4 C. mixed berries: blueberries, strawberries, raspberries or blackberries
1 C. granulated sugar
whipped cream, for garnish

For the stars: Grease and flour a 15 x 10-inch sheet pan, preheat oven to 375° F. Beat eggs until light and lemon-colored; add sugar gradually, beating until mixture is very thick. Add the orange juice and mix until blended. Sift together flour, Clabber Girl Baking Powder and salt. Add to the mixture, mixing only enough to blend smoothly. Pour batter into prepared pan and bake for 20 minutes. Cool in pan on wire rack and cool completely. Turn out onto waxed paper. With a 2-inch star cutter, cut out star shapes. Keep cuts as close together as possible. Store shapes on a flat surface until ready to assemble.

Berries: Wash fresh berries; hull and slice any strawberries that you might have.Toss berries with 1 cup sugar. Refrigerate for approximately 1 hour.

To assemble: Place approximately 1 cup berries in each dessert bowl or plate; decorate with a dollop of whipped cream and about 3-4 stars. You can also add red, white or blue sprinkles as a finishing touch for a more festive garnish. Serve immediately.

Summer Vanilla Ice CreamSummer Vanilla Ice Cream

Homemade ice cream is a summer favorite of mine! It’s even better with fresh strawberries and blueberries for a tangy and sweet, yet creamy, dessert. Even a sprinkle of red, white and blue candies could help make this festive for Independence Day.

2 1/2 C. milk
1 1/2 C. heavy cream
2/3 C. granulated sugar
1/4 C. Clabber Girl Corn Starch
1 1/2 Tbsp. vanilla extract
strawberries and blueberries, optional

In a heavy bottomed medium saucepan, gradually whisk one cup of the milk into the Clabber Girl Corn Starch until the corn starch is dissolved. Whisk in the remaining milk, cream and sugar. Cook over medium low heat, stirring constantly, until the mixture is simmering and slightly thickened, about 8 to 10 minutes. Transfer to a medium bowl set in a larger bowl of iced water. Stir in the vanilla. Let sit, stirring frequently, until completely chilled. Pour the mixture into the container of an ice cream maker and freeze according to the manufacturers instructions. Transfer the frozen ice cream to a large, airtight container. Cover and freeze until firm and set, about 4 hours. Serve frozen.

Strawberry Rhubarb PieStrawberry Rhubarb Pie

I think this would be the perfect pie to bring to a 4th of July party! If you haven’t had rhubarb before, it looks a little like celery, but don’t worry, it tastes nothing like celery and isn’t as fibrous. Sweet strawberries are the perfect compliment to rhubarb, which can be slightly sour. I love pairing these together in a flaky pastry, then topped with a dollop of whipped cream.

Crust:
1 1/2 cup all-purpose flour
1/4 tsp. Clabber Girl Baking Powder
1/4 tsp. salt
10 Tbsp. butter, cold and cut into chunks
4 oz. cold water

Filling:
2 Tbsp. Clabber Girl Corn Starch
2 cups fresh rhubarb, chopped
1 cup granulated sugar
3 cups fresh strawberries, sliced
2 Tbsp. butter
1 egg white
2 Tbsp. granulated sugar
1/4 tsp. vanilla

Directions:
Pie crust:
In a large mixing bowl, combine the flour, baking powder and salt. Add the chunks of cold butter and mix the butter into the flour using a pastry blender. Continue to do this until the mixture looks like bread crumbs or small pieces of butter. Add the cold water and stir it into the mixture so that it all sticks together. Clump the dough all together to form a ball. Wrap in plastic wrap and refrigerate for 1-2 hours. You want the dough chilled and cold, but not hard.

Roll out the dough to a 13 inch circle on a lightly floured surface. Save some dough for your top lattice strips. Lay the circle of crust dough in your greased pie dish. Roll out the remaining dough and cut into 1 inch wide strips for the lattice top and leave aside until fruit in the pie crust.

Pie Filling:
Whisk Clabber Girl Corn Starch together with 1/4 cup water until well blended. Combine with the rhubarb and sugar in a medium pot and heat until thickened. Then add to strawberries. Add the vanilla and stir all together. Then let sit for about 30 minutes for your filling to thicken. Pour the fruit mixture into the pie crust. Add the butter chunks on top.

Arrange the crust strips in a lattice pattern over the fruit mixture and press the strip ends into the crust. Brush the egg whites onto the top of the crust strips and sprinkle with sugar.

Bake at 400° F. for about 35 minutes or golden in color. Let cool for filling to settle and thicken.

Sugar Cookies

This recipe was submitted by a fellow Clabber Girl employee and it is a recipe box staple! This is one of the rare kinds of sugar cookie recipes that don’t require refrigerating the dough prior to cutting out shapes. If you need a last minute dessert that looks like you spent hours on, bake away, friends! You can top the cookies with sprinkles prior to baking or frost and sprinkle after baking. Either way, these are fun and taste great! They’re the perfect finger food for tiny hands at your 4th of July party.

Old Fashioned Sugar Cookies

3 C. all-purpose flour, sifted
1/2 tsp. salt
1 1/2 tsp. Clabber Girl Baking Powder
1 C. sugar
1 C. butter, softened
1 egg, lightly beaten
3 Tbsp. cream or evaporated milk
1 tsp. vanilla

In a mixing bowl, sift together flour, salt, Clabber Girl Baking Powder and sugar. Cut in butter until fine. Add the slightly beaten egg, cream (or evaporated milk), and vanilla. Roll out dough on slightly floured surface. Sprinkle with sugar. Cut out with cookie cutters and place on a baking sheet. Bake at 400° F for 5 to 8 minutes until edges just start to brown. Makes 2 to 3 dozen cookies, depending on the size of cookie cutters used. From the Clabber Girl Recipe Book “RECIPES TO WARM THE HEART”- Submitted by Sherry Wood.

Top 10 STEM Activities for Oobleck aka Corn Starch Goo

Oobleck Activities PinterestWhat is Oobleck?

The name “Oobleck” is derived from the Dr. Seuss book Bartholomew and the Oobleck. It is sometimes called corn starch goo or slime. Oobleck belongs to a class of materials known as “non-Newtonian” fluids, or substances that respond differently depending on how quickly you try to move them around or how much pressure is applied. Oobleck doesn’t follow the rules of solids or liquids, it is both simultaneously. Depending on the transfer of energy, Oobleck can move from liquid to solid and back to liquid again. We have the top 10 ways for kids to interact with Oobleck and learn more about STEM related principals, all while having fun!

Oobleck recipe:

Tips from our team:

  1. Adult supervision is required for all activities. All activities are super fun for adults too!
  2. While testing out these activities, our team used 25 pounds of corn starch and had about 10 participants. Buy your corn starch in bulk directly from our website or your local restaurant supply store. One 16 oz. can of corn starch contains about 2 C. of product, which would work on a couple of the activities below if the Oobleck is re-used or you have just a couple of participants.
  3. For smaller groups of participants, you could mix up one large bowl of Oobleck and test out almost all of the activities (the walk on it activity require more mixture).
  4. We set up the activities as stand alone stations on a large meeting table. Each participant had 5 minutes at each station, for a total of 30 minutes of activity. This circuit was perfect for our participants, but you may want to give different age groups more or less time at each station.
  5. It is easier to add water to the corn starch and mix than to add corn starch to water and try mixing. Getting the proper consistency is a lot easier if you wear rubber gloves and rub the corn starch and water together, similar to making biscuit dough.
  6. We recommend protecting surfaces with plastic table cloths and people with aprons! Gloves are also great for mixing the Oobleck, which can get stuck under finger nails.
  7. Oobleck is easily washed off skin with soap and water.
  8. If Oobleck gets on clothing, wipe them off with a wet cloth and any remaining stains should come out in the washing machine if washed promptly.
  9. Oobleck can be kept in an airtight container for 24 hours, but may require more water before it becomes the right consistency again.
  10. Dispose of Oobleck after 24 hours or it can develop mold. Do not pour Oobleck down a drain! We put all of the Oobleck into the bin used for the walking activity and then disposed of it.

#10: Mix ‘n’ Mold

Age range: 3+

Supplies needed:

  • 3-5 qt. bowl
  • 8 C. water
  • 16 C. Clabber Girl Corn Starch
  • gloves, optional

Activity:

  1. Mix Oobleck with your hands.
  2. Grab a handful and mold it using just your hands. Try creating a cube or a sphere shape.
  3. Try to break the Oobleck into two pieces by grabbing it and pulling it apart rapidly.
  4. Open your hand and allow the Oobleck to drip back into the bowl.

What you’ll learn:

Oobleck is fun to mix up using just your hands. It can be molded into shapes, but as soon as you stop trying to mold it, Oobleck will not hold its shape. Oobleck will hold its shape when you exert force upon it. As soon as the force is lowered or removed, it returns to a liquid state and becomes slimy or gooey.

Let it Go Oobleck Activity#9: Let it go!

Age range: 3+

Supplies needed:

  • 3-5 qt. bowl
  • 8 C. water
  • 16 C. Clabber Girl Corn Starch
  • gloves, optional

Activity:

  1. Mix Oobleck together in the bowl.
  2. Pass Oobleck in between your hands and let it stretch out as you move your hands to different heights.

What you’ll learn:

When you dip your hands into Oobleck and allow it to melt off, you can experience the liquid state of this non-Newtonian liquid. When you do not exert force on Oobleck, gravity alone will act on it. This causes Oobleck to fall off one hand and onto the second hand below.

Colorful Oobleck Activity#8: Make it Colorful

Age range: 3+

Supplies needed:

  • gloves, recommended
  • 8 C. water
  • 16 C. Clabber Girl Corn Starch
  • 3-5 qt. bowl
  • liquid water colors
  • 2 C. plastic bowls

Activity:

  1. Put on gloves to prevent the water color from temporarily staining your hands.
  2. Mix Oobleck together in the bowl.
  3. Grab the Oobleck with a gloved hand and break off a piece.
  4. Add the Oobleck to your smaller plastic bowl.
  5. Add liquid water color to change the Oobleck color.
  6. Try combining two different colors to create a completely new color.
  7. Can you make orange, teal, brown or grey?

What you’ll learn:

When you grab Oobleck, you can break off a piece just by the force of action of your hand. Mix different colors and even create tie dye effects in your mixing bowl. Older children can be taught that mixing different colors together creates brand new colors, such as red and yellow creating orange.

Melt Oobleck Activity

#7: Get Melty

Age range: 3+

Supplies needed:

  • 3-5 qt. bowl
  • 8 C. water
  • 16 C. Clabber Girl Corn Starch

Activity:

  1. Mix Oobleck together in the bowl.
  2. Dip your hand in Oobleck slowly.
  3. Watch how the Oobleck melts off of your fingers.

What you’ll learn:

By slowly interacting with Oobleck, it will remain in a liquid state and stick to your hands like slime. Even though you are not exerting force on the Oobleck, gravity will pull the mixture down to the ground.

Surface Tension Oobleck Activity#6: Feel the Tension

Age range: 3+

Supplies needed:

  • 9-inch pie plate
  • 4 C. water
  • 8 C. Clabber Girl Corn Starch

Activity:

  1. Mix Oobleck together in the pie plate.
  2. Quickly slap the surface with your hand.
  3. Alternatively, try slowly sinking your hand into the pie plate to see what happens.

What you’ll learn:

When you quickly slap the surface, the Oobleck instantly firms up instead of allowing your hand to break through. This is due to the surface tension created by the tiny granules of corn starch suspended in water.

Walk on Oobleck Activity#5: Walk on it

Age range: 3+

Supplies needed:

  • large storage-type plastic bin
  • (3) 3.5 lbs. Clabber Girl Corn Starch Tubs
  • 1.5 tubs of water (use empty Clabber Girl tubs)
  • rubber gloves (optional)
  • chair
  • towels

Activity:

  1. Pour corn starch into bin, then slowly add in water.
  2. Use your hands to mix the Oobleck to the right consistency. You may want to wear rubber gloves while mixing the Oobleck together.
  3. Set up the station so that kids can remove their shoes, have help into the bin, walk across the surface, have help out of the bin and into a chair to wipe off their feet (if needed) and put on their shoes again.

What you’ll learn:

Oobleck is much like water-logged stand on a beach. If you quickly walk across the surface, you do not sink and may not even get any of the goo on your feet. However, if you stand still, you will start to sink into the mixture. This is due to the surface tension created by the tiny granules of corn starch suspended in water.

Heat Treatment Oobleck Activity#4: Heat Treatment

Age range: 10+

Supplies needed:

  • 5 qt. heat-safe bucket
  • 8 C. water
  • 16 C. Clabber Girl Corn Starch
  • hair dryer
  • 2 C. plastic bowls

Activity:

  1. Mix Oobleck together in the bucket.
  2. Heat Oobleck with a hair dryer on high for 3-4 minutes. Be careful not to touch the Oobleck as it will be hot!
  3. Try pouring the Oobleck into the smaller bowls, or just swirling it around the heat-safe bucket.
  4. Determine if the Oobleck becomes a solid or a liquid when heat is applied.

What you’ll learn:

When Oobleck is heated, it is more likely to stay in a liquid state even when force is applied. While in this slimy state, you can swirl it around the bowl and pour it more easily. If you let the Oobleck rest, its temperature will normalize, causing it to return to its normal state.

Freeze Treatment Oobleck Activity#3: Freeze Treatment

Age range: 6+

Supplies needed:

  • 3 qt. bowl
  • 8 C. water
  • 16 C. Clabber Girl Corn Starch
  • freezer

Activity:

  1. Mix Oobleck together in the bowl.
  2. Put Oobleck into freezer for two hours.
  3. You can make the Oobleck the night before and allow to freeze overnight, but take it out of the freezer 2-3 hours before you plan on using it.
  4. Build your own shapes out of the frozen mixture and stack the shapes to see how high you can go before it starts to melt.

What you’ll learn:

When Oobleck is frozen, it is more likely to stay in a solid state even while manipulated. While in this solid state, you have to use your hands to remove it from the bowl. Trying to force out the Oobleck with a scoop or other object won’t work as the Oobleck will seize up. However, the more you work with it, the heat from hands will transfer to the mixture, causing it to revert to its normal state.

Sink or Float Oobleck Activity#2: Sink or Float?

Age range: 3+

Supplies needed:

  • clear plastic bin (ours was 4-inches tall by 12-inches wide by 18-inches long)
  • enough Oobleck to fill the bin with 2-inches of corn starch goo
  • everyday waterproof objects such as bath toys, water bottles, silverware, action figures, etc.
  • sandbox tools (optional)

Activity:

  1. Pour corn starch into bin, then pour in water.
  2. Mix Oobleck together in the bin.
  3. Pick out several common objects and guess if they will sink or float.
  4. Place the object on top of the Oobleck and allow it to sit on the surface for 30 seconds.
  5. Record how the objects reacted once placed on the Oobleck and again after 30 seconds.

What you’ll learn:

This activity can help to demonstrate density of objects to children. It isn’t the size of the object that determines whether it will sink or float, but the object’s density. Heavier metal items are likely to sink after 30 seconds. Lighter or air-filled objects such as bath toys and action figures will stay on top of the surface. The plastic bin may also be the perfect shape for kids to experiment and dig in with sandbox tools.

De-Stress Oobleck Activity#1: De-stress

Age range: 10+

Supplies needed:

  • 2 funnels
  • straws, optional
  • 3-4 water bottles
  • colorful party balloons
  • 3-4 C. Clabber Girl Corn Starch
  • 1.5 – 2 C. water

Activity:

  1. Attach the opening of a balloon to the top of the bottle filled with Oobleck.*
  2. Flip the bottle over and squeeze the contents of the bottle into the balloon until it is 3/4 full.
  3. Take the balloon off the bottle, remove any extra air and tie off the balloon.
  4. Cut the end off of a second balloon, and cover the filled balloon to give it extra protection.
  5. Move the Oobleck inside the balloons. Try squishing it with your hands, rubbing it against a hard surface or stretching the balloon out.

*It is easiest to mix Oobleck in the water bottle instead of trying to add already mixed Oobleck to the bottle. Using a funnel, fill the water bottles with 1 C. of Clabber Girl Corn Starch each. You may use a straw to help get the corn starch to flow down the funnel. Once all of the bottles are filled with corn starch, slowly add in 1/2 C. of water. Put the cap onto the water bottle and shake to mix the Oobleck together.

What you’ll learn:

Oobleck flows slowly and cannot be forced from one vessel to another. If you try to scoop the Oobleck into a balloon, the force you exert on the vessel is likely cause the Oobleck to seize up. Once the Oobleck is added to the balloon, it can easily be manipulated, making it the perfect medium for a stress ball! Adding the second layer of balloon is essential as squeezing the balloon too hard or filling the balloon too much can result in leaks.

 

 

Iced Coffee in Perfection, A Rumford Complete Cookbook Recipe

Iced-Coffee-3

Relax this summer by sitting out on the patio, with an iced coffee in hand, enjoying reading a book and soaking up some sunshine. Doesn’t that sound great! Making a cold coffee at home can be simple and easy. Enjoy your favorite coffee flavor, creamy from the milk, and a little sweet from the whipped topping.

Iced-Coffee-6
Here is a tasty iced coffee recipe found in the Rumford Complete Cookbook. Iced Coffee in Perfection is on page 214 in the 1908 cookbook.

Here is my version of the recipe.

Iced Coffee in Perfection
Ingredients: 
1 pint cold coffee
1 pink milk
Ground cinnamon
Whipped topping
Cracked Ice

Directions: 
Fully prepare and chill coffee for it to be cold. Have milk fully chilled as well. Blend together in a pitcher and mix well. When serving, add the cracked ice. Top off with a large dollop of whipped topping. Sprinkle over top each glass with the cinnamon.
Perfect in a coffee mug……

Iced-Coffee-3

….or a mason jar!

Iced-Coffee-5
What a great way to enjoy coffee in those hot days of summer!

 

Apple Puffs, A Rumford Complete Cookbook Recipe

Apple-Puffs-1

Add a little tartness and crunch to your ice cream dessert! These apple puffs from the Rumford Complete Cookbook are a great addition to a nice bowl of vanilla ice cream. The apple puffs have a slight crunchy outside with the inside a cake texture with bits of tender apples inside. When pairing it with ice cream, I also drizzled caramel on top to complete the taste. The apple puffs recipe is on page 97 of the Rumford Complete Cookbook!

Apple-Puffs-1

Here is my version of the recipe with some modifications for the puffs to take shape.

Apple-Puffs-2

Apple Puffs
Ingredients: 
2 cups flour
1/2 cup sugar
3 apples, peeled, and chopped
1 egg
1 tsp Rumford Baking Powder
1 cup milk
Pinch of salt

Directions:
Mix together the flour, salt, and baking powder in a medium size mixing bowl. Add the sugar and chopped apples. Add the egg and milk and mix to a rather stiff batter. Drop spoonfuls of batter into a hot deep fryer and cook until the puffs are golden brown. Remove and drain puffs on a paper towel on a plate. Serve warm with ice cream.

I prepared these apple puffs and enjoyed with vanilla ice cream drizzled with my favorite caramel sauce to top it off. So delicious!!

Apple-Puffs-3