Melba’s swap shop
JUDGING ICE CREAM
IS COOL JOB
DEAR READERS: The first Oklahoma County Free Fair was held 100 years ago. It’s come a long way. They had food contests then, but no homemade ice cream contest. They do now, and they always have many entries, because anyone who lives in Oklahoma County can enter. How cool is that!
Bring the ice cream to the fair in the freezer. A tip for keeping the ice cream frozen longer, if using the churn-type freezer, refrigerate all ingredients before making the ice cream mixture. The day of the contest, freeze mixture by freezer directions. After freezing, pour off the water from the freezer, carefully wiping off the lid. Replace container, carefully replace the lid, and repack the freezer with fresh ice and salt. Cover entire freezer top with any heavy material, even wet newspapers. This should keep the mixture frozen longer.
LaDonna Dunlop, Oklahoma County extension director, asked Sandy Killian and me to judge the ice cream contest again this year. An easy decision for us. Of course we will. The contest will be at 6 p.m. Friday, in the Centennial Building at State Fair Park. For more information, go to http://oces.okstate.edu/oklahoma/2014-county-free-fair or call 713-1125. Come on out. When we have chosen the winners, we’ll invite you to do your own taste test. See you Friday.
FISHING FOR RECIPE
DEAR MELBA: I loved the Fish Tacos served at Pearl’s Lakeside Restaurant on Lake Hefner a few years ago. They were served with a delicious sauce that I have not found at any other restaurant. Hopefully, someone will know how these tacos were prepared and will share a recipe for making the sauce.
— Laura, Oklahoma City
DEAR MELBA: Some readers have zucchini squash growing in their gardens. If not, they can find them in the grocery stores. They’ll need them to make these cookies.
1 cup sugar
1/2 cup butter, room temperature
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup grated zucchini
1 cup raisins
1 cup chopped nuts
Grease cookie sheet. Preheat oven to 375 degrees. In large mixing bowl, cream sugar and butter. Add egg and beat until fluffy.
In medium bowl, sift flour, soda, salt, cloves and cinnamon. Stir in zucchini and add to butter mixture, blending well. Stir in raisins and nuts. Mix well and drop by teaspoons on prepared cookie sheet. Bake 12 to 15 minutes. Do not overbake. They’re good with or without a thin frosting.
— Dave Farrington, Midwest City
When making cookies and the recipe says to grease the cookie sheet, grease it lightly because too much greasing will cause the cookies to spread while baking and possibly burn.
And, if you want a sugar glaze for the frosting, try the following.
1 cup granulated sugar
1/2 cup water
1/4 teaspoon cream of tartar
1/2 cup sifted confectioner’s sugar
In small saucepan, combine granulated sugar, water and cream of tartar. Cook until clear; cool slightly. Add confectioner’s sugar, stirring until well mixed.
If you have a problem other readers might help solve or an idea you’d like to share, e-mail email@example.com or write to Melba’s Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.