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Melba's Swap Shop: It's never too hot for ice cream

Melba is planning to judge a homemade ice cream contest this weekend.
Published: August 22, 2012


1 1/4 cups graham cracker crumbs

1/4 cup sugar

6 tablespoons butter or margarine, melted

1 cup dry-roasted peanuts, chopped

1/2 cup light corn syrup

1/3 cup crunchy peanut butter

1 quart vanilla ice cream

In medium mixing bowl, stir together cracker crumbs, sugar and butter. Press into bottom of 9-by-9-by-2-inch pan. Cover and place in freezer 30 minutes.

Meanwhile, in same mixing bowl, stir together 2/3 cup of the peanuts, the corn syrup and peanut butter. Set aside.

Stir ice cream to soften and spoon half of it evenly over the chilled crust. Spread peanut-corn syrup mixture over ice cream layer. Carefully cover with remaining ice cream. Sprinkle with remaining peanuts. Cover and freeze until firm. Let stand at room temperature 10 to 15 minutes before serving. Makes 9 generous servings.


DEAR READERS: We've had several requests for birthday cards for loved one recently, and you've come through as always. I've had thank-you notes from family members thanking you for cards you sent Olva Feken, of Perry, and Helga Male, of Gardner, Ill., who both said they were overwhelmed and so thankful.


DEAR MELBA: Terry, of Yukon, asked about flip-up sunglasses that clip on. I bought mine at the Walmart at Interstate 240 and Santa Fe in Oklahoma City near the jewelry department for $7.50 plus tax.

KEN WRIGHT, Oklahoma City

If you have a problem other readers might help solve or an idea you'd like to share, write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.