When you need to cool off quickly, here's a simply great recipe for the freezer dessert that my dad's sister used to have waiting for us after our long drive from California to Kansas. We only visited every other year, but, boy did I look forward to a trip to Aunt Glenna's farm. 

• Open one 12 ounce can of fruit juice (my favorite is Dole's Pine-Orange-Banana). 
• Place the contents of the can into a 9X12 inch glass baking pan.
• Add two cans of water (instead of the recommended three). Then stir up.
• Add 2-3 cups of fresh or canned fruit (pineapple, blueberries, strawberries, or a mix)
• (Optional -- add a handful of fresh mint for a hint of mint julep)
• Mix together well and put into the freezer until frozen.
• When you're ready to serve, remove from freezer and let sit for 10 minutes.
• Using a sturdy meat fork, very carefully chip at the iced mixture until you can get under it with a spoon or spatula, then dish into bowls.
• Return the left overs to the freezer, then take the bowls out to the deck, kick back and dig in!

Previously Posted Recipes -

The Two-Bagger Baguette

In the oven at 350 degrees, crisp up a baguette-style loaf of French bread, or sour-dough. (Slice it flat-wise before crisping--less messy that way.)  Remove from oven and arrange open-face.  Pull out and discard half of the bread, creating a cradle for the following:
Your favorite salad dressing  as a base spread.
Arrange other ingredients along the length of the bread as follows:
Fresh basil leaves
Fresh mozzerella (thinly sliced)
Red onion (thinly sliced)
Roma tomatoes (thinly sliced)
Salt & pepper to taste.

Close up the sandwich, cut into 3-inch sections, then wrap individually and place in the picnic basket with potato salad, carrot sticks and chocolate cupcakes!  For a more kid-friendly sandwich, fill the bread with tuna salad, lettuce and tomatoes.  Keep a your picnic basket well-equiped and at the ready with plasticware, a colorful vinyl tablecloth and napkins.  Play ball!
 

YE OLDE BASIC LUMBARDE
& LEMON CREAME SAUCE

 Lightly boil in a saucepan:
Two cups sweet wine, and
(rhine, port, sherry‑‑alcohol‑free works too!)
One pound pitted dates or currants or raisins, or a mixture of all three
Pour off one‑half of the lovely liquid
for a quick mulled taste while you prepare the Lumbarde)
Add to the dates:
One quarter cup of brown sugar
One half‑cup slivered almonds
Return to low heat for a few minutes until the mixture thickens
Place the whole mixture on a lightly‑floured kneading board
Cover evenly with:
3/4 teaspoon cinnamon
1/2 teaspoon powdered ginger
4 hard‑boiled eggs, finely mashed
1 cup dried out brown bread, crumbled
Mix the lot with your hands, then form into a log, then
Roll the log in:
1 cup bread crumbs, as above.
Refrigerate at least three hours then,
Slice into 1/2 inch thick rounds.
Meanwhile...

 LEMON CREAM SAUCE:
While the lumbarde is chilling, mix together in a bowl:
1/2 cup sour cream
1 tablespoon brown sugar
1 teaspoon grated lemon peel

Place a slice of lumbarde onto individual plates, then
pour a drizzle of the lemon cream across each.
Serve immediately.   

Great with wild boar and marchpaned peacock!