This section of the Auntmama website will be rapidly growing and expanding. Here’s a start at some fabulous recipes passed down in my family from generation to generation.
1 quart vanilla ice cream
2 10 oz packages frozen sliced strawberries, partially thawed
2 cups sugar frosted corn flakes
In each tall parfait glass, layer about ¼ cup vanilla ice cream, about 3 tablespoons partially thawed strawberries and ¼ cup corn flakes. Top with another ¼ cup ice cream and garnish with fresh strawberry halves if desired. Makes 8 servings.
2 cups peeled crushed peaches (about 5 medium sized)
1 cup sugar
½ teaspoons lemon juice
1 teaspoon ascorbic acid powder
½ teaspoon vanilla
¼ teaspoon almond extract
1 cup instant non fat dry milk
1 cup ice water
Crush peaches smooth. Add sugar, lemon juice, ascorbic acid powder, vanilla and almond extract. Stir to dissolve sugar. Whip instant milk and water in 2 quart bowl with rotary beater or electric mixer until soft peaks form. Fold whipped milk into peach mixture. Pour into two 1 quart ice trays. Freeze. When frozen, turn mixture into 2 quart bowl and beat until smooth and creamy, but not melted. Return to ice trays and refreeze. Makes 1 ¼ quarts of 8 servings.
1 envelope unflavored gelatin
2/3 cup sugar, divided
6 tablespoons lemon juice, divided
1 cup peeled, crushed fresh peaches (2 to 3 medium size)
½ cup ice water
½ cup instant nonfat dry milk
1 or 2 drops each yellow and red food coloring
In saucepan mix gelatin, 1/3 cup sugar and 4 tablespoons lemon juice. Stir over low heat until gelatin dissolves. Take off heat. Stir into peaches. Chill until mixture mounds from spoon. Put ice water into mixing bowl. Add dry milk. Beat until soft peaks form, 3 to 4 minutes. Add 2 tablespoons lemon juice. Beat until very firm peaks form, about 4 minutes. Gradually beat in 1/3 cup sugar. Fold into peach mixture. Add food coloring. Pour into 4 cup mold or 6 individual molds. Chill until firm. Unmold and top each serving with fresh peach slices. Use this dessert within 24 hours.