MELBA'S SWAP SHOP
IT'S GOOD ENOUGH TO BE A SIN
DEAR READERS: When Sandy Killian and I were judging the Oklahoma County Free Fair Ice Cream Freeze-Off contest recently, I remembered someone saying, “What a pity this isn't a sin,” when he first ate ice cream. Sinful? No. Addictive? Perhaps.
Categories were vanilla, chocolate, chocolate with other ingredients, and any other flavor. Out of 18 entries, half were in the any other flavor.
Grand champion winner was Elsie Harner, of Edmond, with her Faux Apricot Pineapple. She also won the vanilla category with her Old Fashioned Very Vanilla.
Other winners were Cindy Schaefer, of Midwest City, Chocolate, and Betty Ashworth, of Edmond, Chocolate Toffee Pecan.
FAUX APRICOT JAM
6 cups grated yellow squash
1/2 cup water
6 cups sugar
2 tablespoons lemon juice
1 can (20 ounces) crushed pineapple, undrained
2 boxes (3 ounces each) apricot gelatin
In large saucepan, simmer squash in water until tender. Drain well. To the squash, add sugar, lemon juice and pineapple. Bring to boil; simmer 6 minutes. Remove from heat and stir in gelatin, mixing until gelatin is dissolved. Pour into containers, cover and refrigerate.
FAUX APRICOT PINEAPPLE ICE CREAM
1 cup milk
1 cup sugar
4 egg yolks, room temperature
1 pint heavy whipping cream
1 pint half-and-half cream
1 1/2 cups Faux Apricot Jam
2 teaspoons coconut flavoring
In medium saucepan, whisk 1-cup milk, sugar and egg yolks. Heat until mixture starts to thicken. Remove from heat and cool by putting pan in ice water. When cool, whisk whipping cream and half-and-half into mixture. Add jam and coconut flavoring. Mix well and pour into ice cream freezer, adding milk to freezer line. Freeze by manufacturer's directions.