Fabulous Freezers

Thanks to Lindsey for letting us come to her home and thanks to Carol Garner for sharing with us helpful tips and techniques for freezing food. Carol has great, quick ideas such as freezing fruit (banana chips, grapes, apple slices, berries, etc.) instantly creating easy and healthy snacks. I'd never thought of doing bananas that way. She brought some for us to try and they were tasty!
Also, a big thanks to those who brought a special treat to share. We sampled several different dishes and they were all amazing. Recipes are coming, so stay tuned....

For more information on freezing, check out the following resources:

**Fruit Freezing Methods**
Website: http://extension.usu.edu/files/publications/publication/FN_215.pdf or obtain a written copy at the USU Extension office located in Logan City's Office Building. It contains a comprehensive list of fruits, how to freeze them, instructions for syrups, and the types of containers to use.

**Freezer Meals and Mixes**
http://extension.usu.edu/duchesne/files/uploads/FCS/Freezer%20Meals/freezermeals%20and%20mixes_updated%20Mar08.pdf or obtain a written copy at the USU Extension office. This is a wonderful packet full of instructions as well as a three week menu complete with recipes!! Check it out!!

**Ball Blue Book of Preserving**
Buy online at http://theconsumerlink.com/product_detail.asp?BID=FreshPreserving&T1=TCL+14400214001&navStart=14 ($5.49) or watch for it in stores during the canning season. Also, the USU Extension office may have copies available for purchase. This is a great resource for canning, freezing and drying a wide variety of food.

RECIPES:

Frozen Raspberry Dessert (Lisa Saraiva)

1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup cold butter or margarine
1/2 cup chopped pecans
2 cups fresh or frozen raspberries or strawberries
(thaw if frozen)
1 cup sugar
1 tsp. lemon juice
1 cup whipping cream, whipped

Mix flour and brown sugar and cut in the butter until crumbly; add the pecans. Press in an ungreased 9-inch square baking pan and bake at 350 for 15 minutes until light brown. Cool on a wire rack. When cool, crumble the pecan mixture and set aside 1/2 cup for dessert topping. Sprinkle the remaining mixture into a 9x13 pan and press down lightly.

In a large mixing bowl, beat the berries, sugar and lemon juice until well blended. Fold in whipped cream and spread evenly on top of crust. Sprinkle with reserved pecan mixture. Cover and freeze 8 hours or overnight. To serve, cut into squares and top with additional whipped cream and fresh berries.


Frozen Ice Cream Dessert (Joanne McBride)

1 cube of Butter
2 cups Rice Krispies
1 cup Brown Sugar
1 cup Coconut Flakes
3/4 cup ground Cashews
1/4 cup ground Almonds
1/2 gallon Ice Cream, Strawberry or Vanilla

Mix together Butter, Rice Krispies, Brown Sugar, Coconut Flakes, Cashews, and Almonds. Place 1/2 of the mixture in a 9x13, then spread Ice Cream and then the rest of the mixture on top. Put in freezer until Ice Cream is firm or ready to serve.