We all have our own idea of the ideal dessert. And many times, our favorites are the old fashion desserts we enjoyed in our mothers' and grandmothers' homes. This description contains recipes from my collection of old fashion desserts and they are tasty! The Lime Pineapple Sherbet, Strawberry Glace Pie and Pineapple Orange Squares recipes are great desserts for a hot summer day yet can be enjoyed year-round. The Malibu Fruit Punch is a refreshing drink.
Homemade Lime Pineapple Sherbet
1/2 cup fresh lime juice
2 regular cans crushed pineapple
1 can sweetened condensed milk
2 cups ginger ale
2 cups half-and-half cream
2 cups whipping cream
1/2 cup sugar
Combine the lime juice, crushed pineapple, sugar, and ginger ale. Mix well. Stir in the half-and-half cream, whipping cream, and the sweetened condensed milk. Chill the mixer for 30 minutes in the refrigerator and then pour into the freezer can of your ice cream maker. Follow your ice cream freezer's directions.
Strawberry Glace Pie
This is an old method my mom cut from a local newspaper column when I was a child in the 1950s.
Piecrust Shell, baked and cooled
1 quart fresh Strawberries, washed and hulled
1 c. Sugar
3 T. Corn Starch
1 cup Water
2 tsp. Brandy Flavoring
Few drops red food coloring
1 cup Whipping Cream, whipped and sweetened
Cut up 1 cup of berries. Mix sugar and corn starch in medium saucepan. Stir in water gently until smooth. Add the cut-up berries. Cook and stir over medium heat until thick and clear. Stir in brandy flavoring and food color. Stir in remaining berries, saving 1/3 cup for garnish. Refrigerate until filling mounds. Pour into baked pie crust shell. Chill until firm, about 4 hours. Top with whipped cream and reserved berries.
Pineapple Orange Squares
3/4 cup all-purpose flour
1/2 cup coconut
1/3 cup butter, melted
2 tbsp brown sugar
1-quart vanilla ice cream
8-oz cream cheese, softened
1/3 cup freezing orange juice concentrate, thawed
1 can (8 1/4-oz) crushed pineapple, drained
Pineapple slices, optional
Preheat oven to 325 degrees.
In a medium bowl, stir together the flour, coconut, butter and brown sugar. Spread the compound evenly in an 8 x 8-inch quadrate baking pan or dish. Press onto the bottom of the pan to form a firm, even crust. Bake at 325 degrees for about 20 minutes or until golden. Cool.
While crust bakes, stir ice cream to soften. Beat cream cheese and orange juice incorporate until fluffy. Add ice cream by spoonfuls, beating until smooth after each addition. Stir in the crushed pineapple. Spoon compound into the ready crust. Freeze for 8 hours or overnight. Let stand 10 minutes before serving. Embellishment with pineapple slices, if desired.
Yields 9 squares
Malibu Fruit Punch
1 1/2 cups Hawaiian Punch Fruit Juicy Red
1 cup vanilla ice cream
1 cup small ice cubes or cracked ice
1/2 cup plain yogurt
In a blender container, incorporate all ingredients. Run on high for 30 seconds or until the ice is crushed. Serve.
Yield: 4 8-oz servings
Enjoy!
Recipes for Old Fashion Refreshing Desserts: Sherbet, Pie, Fruit Punch, and Pineapple Orange Squares
