The Hancock-Henderson Quill, Inc.
8/5/2019 column
Here’s a toast to June! A month of celebrating life events..weddings, anniversaries, graduations and finally an end to winter! It is the kick off month of summer and the sudden realization that the kids will be home all day long!
I always put summer and Kool-Aid together like salt and pepper, mustard and ketchup. They just always pair up.
Here are some fun recipes to kick off the summer season. The first is one of the best wedding/graduation punches. Doesn’t matter the flavor of Kool-Aid, just the color you want to create.
Kool-Aid is also used in make the brightest play dough kids can mold all summer long.
Of course right now, we are up to our elbows in rhubarb. Here is another twist on a Rhubarb jam using cherry pie filling.
Don’t remember where I found this recipe but it is a keeper.
And I couldn’t close out this column without something to go with June Dairy Month. My sister makes the best Hot Fudge Sauce. It is also the basis for her Fudge Frosting recipe.
I like to keep a jar of fudge sauce in the frig to satisfy a sudden chocolate craving. Just a spoonful or two will do the trick. Enjoy!
2 pkg Kool-Aid
2 c. sugar
2 qts water
1large can pineapple juice
1 pint sherbet
1 qt ginger ale
Mix first 5 ingredients together. Put in pretty salad mold or bundt cake pan and freeze. When ready to serve, put molded slush in punch bowl and add ginger ale.
1 c. flour
1 TBSP oil
1 c. water
½ c. salt
2 tsp cream of tartar
Food coloring
Combine all ingredients in sauce pan.
Cook over medium heat. Stir until it forms a ball.
Knead until smooth. Store in Ziploc bag. Squeeze out air.
For really bright colors, use dry Kool-Aid.
3 c. cut up rhubarb
1 c. water
5 c. sugar
1 can cherry pie filling
2 (3 oz) pkg cherry jello
¼ tsp almond extract
Cook rhubarb in water till tender. Add sugar and cook 10 minutes. Add pie filling; cook 10 more minutes. Remove from heat. Add jello and extract. Cool. Pour into jars. Freeze when completely cool.
1 c sugar
4 TBSP cocoa
4 TBSP butter
3 TBSP light corn syrup
½ c. milk
Dash of salt
1 tsp vanilla
Mix first 6 ingredients in heavy bottom saucepan. Heat to boiling, stirring frequently.
Boil vigorously for 3 minutes, stirring OCCASIONALLY. Cool; beat in vanilla.
Great over ice cream. Can reheat in microwave. Can also add powdered sugar and a couple of TBSP milk to make Fudge Frosting.
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*As their 4 children pursue dairy careers off the farm, Natalie and Mark are starting a new adventure of milking registered Holsteins just because they like good cows on their Minnesota farm. Natalie grew up in Stronghurst, daughter of Becky and the late Larry Dowell.
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