Fun Summer recipes

Today I am posting my favorite summer recipes; I hope you enjoy!

Lemon Ice

  • Prep:15 m

  • Cook :2 h

  • Ready In: 2 h 15 m

  • From:
“A nice and easy, healthy option for those with ice-cream machines and a little extra time. Deliciously creamy yet also light and refreshing!”


  • 1 lemon, zested and juiced
  • 1 lemon, juiced
  • 2 cups cold milk, chilled
  • 1 (14 ounce) can nonfat sweetened condensed milk, chilled


  1. In the freezer canister of an ice cream maker, combine lemon zest, lemon juice, milk and sweetened condensed milk. Freeze according to manufacturers’ directions.


Chocolate Chip Cookie Dough Ice Cream Sandwiches
1/2 cup (1 stick) butter
1/3 cup packed light brown sugar
1/4 cup granulated sugar
2 tablespoons milk
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/4 cup all­purpose flour
1 cup mini chocolate chips
Nonstick cooking spray
Quart cookie dough ice cream, softened to spreadable consistency
1. For the cookie dough, in a large microwave safe bowl, melt the butter with the brown and granulated sugar. Stir to combine. Stir in the milk, vanilla, and salt until well blended. Stir in the flour until completely smooth. Let the mixture cool completely (so the chocolate chips don’t melt) then stir in the chocolate chips.
2. Line an 8X8­inch baking pan (preferably with very straight sides) with two pieces of parchment paper (cut into 8 ­inch strips) so they extend well beyond the edges of the pan on all four sides; this will help to lift up and easily remove the frozen sandwiches.
3. Scatter half of the dough into the pan and use your hands to press it into an even layer.
4. Top with a second set of parchment strips that extend over each side. Lightly coat the
parchment with nonstick cooking spray. Scatter the remaining dough over the top and press into an even layer.
5. Fold the overhanging parchment over the dough and freeze for at least an hour (can be frozen for several days in advance.)
6. Use the parchment strips hanging over the edge to lift out the top layer of cookie dough. Then remove the second layer.
7. Place another set of parchment slings (I know, enough with the parchment already!) in the pan. Peel the parchment from one square of cookie dough and set it inside the pan with the smoothest side down.
8. Spread the softened ice cream over the top into an even layer. Peel the parchment from the remaining square of cookie dough and place it, smoothest side up, on the ice cream. Gently press it into the ice cream.
9. Cover the pan (with the parchment overhangs, if desired) and freeze for at least 2­3 hours but preferably 6­8. Using a long, sharp knife, run it under hot water, wipe dry, and slice the cookie dough ice cream sandwiches into squares, repeating with hot water after each slice (you can lift up on the handles to remove it from the pan before slicing ­ I found I had to run a knife around the edges to loosen any ice cream that had stuck to the pan corners). Eat fast so they don’t melt!

Cinnamon Swirl Bread Recipe:
4 1/2 tsp yeast (about 2 packets)
1/2 cup warm water
1 1/2 cups warm milk, scalded (microwaved)
1/2 cup sugar
2 tsp salt
2 eggs
1 1/2 cups rolled oats (We actually didn’t use this, but I think it would be good!)
7-8 cups unbleached flour (or 1-2 cups wheat flour and the rest unbleached)
2/3 cup oil

3 Tbsp melted butter
1/2 cup sugar
2 T cinnamon

Mix the yeast with water in one cup measuring cup and stir until it bubbles. Set aside for 5 minutes. In large mixing bowl mix the milk, oil, sugar, salt, eggs, oats, and 2 cups of the flour (he mixed by hand, but I am sure that you can use a mixer!). Then add in the yeast/water mixture to it and stir. Add the remaining 5-6 cups of flour and stir.

Turn it out onto a floured surface and knead for 10 minutes until smooth. Form into a ball and set in a greased bowl. Turn dough to coat. Cover with plastic wrap and let rise n a warm place for 1 hour.

Punch down and take the dough out of the bowl and lay it on your kneading surface. Place the bowl over the dough and let it rest 10 minutes. Divide the dough in half and roll it out (he rolled the dough out to be the length and 2-3 times the width of the bread pans we were using). Brush the dough with melted butter and sprinkle half of the cinnamon/sugar mixture on top (the kids loved helping with this part!). Roll up the dough tightly and place it in your greased loaf pan (he used 2 large 5″x10″ pans). Repeat those steps with the second half of the dough. Let them rise, covered with plastic wrap or towel for 45 minutes.

Bake for 35-40 minutes (more or less depending on your oven) at 375 degrees. When the bread comes out of the oven, brush it with a little milk or melted butter and cool on a wire rack. Wait for it to cool a little before slicing.


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