Beech Tree News Network

As warm weather and the end of Covid-19 restrictions have arrived, we are enjoying more opportunities to eat with friends and family. Since many of us like to cook for gatherings, the following recipes might be helpful. They are recipes used by friends and family.

Britney’s Strawberry Pie

Ingredients:

2 baked pie shells

2 qts. sliced strawberries

6 T. corn starch

2 c. sugar

2 c. water

2 (3 oz.) boxes strawberry Jell-O

Directions:

Bake pie shells according to directions on package and let cool. Fill pie shells with sliced strawberries. Mix sugar and corn starch in a sauce pan on stove, then add the water and mix well. Turn on medium heat and stir until it comes to a boil. Turn heat off and stir in Jell-O until dissolved. Set aside and let cool. (Optional: May add a drop or two of red food coloring.) Once cooled, pour over strawberries in the pie shells. Refrigerate until set.

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Butter Pecan Cookies

Ingredients:

2 eggs

½ c. oil

1 T. water

1 butter pecan cake mix

2 c. pecans

1 bag Health bits (orange bag)

Directions:

Mix ingredients. Drop cookies onto ungreased cookie sheet; bake at 350 degrees for 13 minutes (Take out at 13 minutes – they won’t look like they are done.). Cool.

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Old-Fashioned Homemade Chocolate Ice Cream

Ingredients:

¾ c. white sugar

¾ c. brown sugar

½ c. cocoa powder

1 tsp. salt

¾ c. pasteurized eggs (such as original egg beaters)

2 ½ T. vanilla

1 qt. half and half

1 qt. heavy whipping cream

Ice

Rock Salt

Directions:

Put dry ingredients (sugars, cocoa, and salt) into a large bowl. Add pasteurized eggs, vanilla, half and half, and whipping cream. Beat together with a hand mixer or stand mixer for 2 minutes. Fill the ice cream freezer and make according to appliance directions, layering the ice and rock salt, until the machine shuts off. Immediately remove paddle. May replace lid and cover with more ice and heavy towel until ready to eat. May also put in plastic container, covering top of ice cream with press ‘n seal, then container lid, and place in freezer for later.

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Wendy’s Frosty Ice Cream

(From cooks.com)

Ingredients:

1 (16 oz.) container Cool Whip

1 can sweetened condensed milk

2 qts. chocolate milk (if desired, add powdered chocolate milk mix to make more chocolatey)

Ice

Rock Salt

Directions:

In a large bowl, mix together Cool Whip and sweetened condensed milk, then slowly add chocolate milk to the mixture, stirring well. Pour mixture into 4-quart ice cream freezer. Freeze as you would regular homemade ice cream.

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Zucchini Cake

Ingredients:

3 eggs

2 c. sugar

1 c. oil

1 T. vanilla flavoring

2 c. grated zucchini

2 c. self-rising flour

1 T. cinnamon

Cream cheese frosting

Directions:

Beat eggs until frothy. Add sugar, oil and vanilla and stir until yellow in color. Then add zucchini and mix well. Stir flour and cinnamon together and add to first mixture. Stir/mix well. Pour into a greased pan (tube pan, 9x13 pan, or 2 loaf pans). Bake at 350 degrees for 40 minutes or until top springs back. Cool. Cover top with cream cheese frosting.

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Some people don’t eat desserts, but my family and I do. Like many of you, I enjoy finding recipes that my family might enjoy. Now that warm weather has arrived, perhaps these dessert recipes will be useful.