BEE'S KNEES

*Summer Collection- 2 TB honey 4 TB whiskey 2 cups ginger beer *Put the honey and whiskey into a bowl and, using a small whisk, mix together until well combined. Gradually whisk in the ginger beer, making sure that everything is thouroughly blended. *Pour into six ice pop molds and place in the freezer. After 2 hours, give each one a good stir. Freeze for another 2 hours, stir and insert the sticks. Return to the freezer and freeze for another 2 hours, until completely solid. YIELD: 6 pops (Source: The Spokesman Review & Kaboom wallpaper)

English Summer Cup

*Summer Collection- 1/4 cup superfine sugar 4 TB Pimm's gin-based liquor 1 cup ginger beer (or lemonade) 1/4 cup sliced strawberries 1/4 cup sliced apples 18 small mint leaves *Place the sugar and 1/2 cup water in a saucepan and slowly bring to a boil, allowing the sugar to dissolve. Let simmer gently for 5 minutes, then remove from the heat. *Add the Pimm's and ginger beer or lemonade. Let cool completely. *Divide the strawberries, apple slices and mint leaves among six frozen ice pop molds. Pour over the Pimm's mixture and insert the sticks. Place molds in the freezer for 6 hours, until frozen solid. YIELD: 6 pops(Source: The Spokesman Review & Kaboom wallpaper)

POPTAILS for SUMMER!!

SUMMER RECIPES CONTINUE!!!

GIFT BOX

*Christmas in July Collection-1 package (12 oz ) pound cake 1 package (8 oz) Cream Cheese, cubed, softened 1-1/2 cups cold milk, divided 1 package (4-serving size) Lemon or Vanilla Flavor Instant Pudding & Pie Filling 1 teaspoon grated lemon Peel 1 tub (8oz) whipped topping, thawed 1 can (11 oz) mandarin orange segments, drained Chewy fruit snack rolls Assorted small candies LINE  bottom and sides of 8 by 4-inch loaf pan with wax  paper. CUT rounded top off cake; reserve for snacking or another use. Trim edges of cake. Cut cake horizontally into 5 slices. Line bottom and long sides of pan with 3 cake slices. Cut another cake slice crosswise in half; place on short sides of pan. BEAT cream cheese and 1/2 cup milk in large bowl with electric mixer on low speed until smooth. Add remaining milk, pudding mix and lemon Peel. Beat 1-2 minutes or until well blended. Gently stir in 1 cup of the whipped topping and oranges. SPOON filling into cake-lined pan. Place remaining cake slice on top of filling. REFRIGERATE 3 hours or until firm. Invert pan onto serving plate; remove pan and wax paper. Frost cake with remaining whipped topping. Decorate with snack roll to form ribbon. Garnish with candies. Makes 16 servings. (Source: Publications International & photo also)

Sparkling Dessert

*Christmas in July Collection-1-1-2 cups boiling water 1 package (8-serving size) or 2 packages (4-serving size) Sparkling White Grape or Lemon Flavor Gelatin Dessert 2-1/2 cups cold seltzer or club soda 1 cup sliced strawberries STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold seltzer. Refrigerate about 1 1/2 hours or until thickened ( spoon drawn through leaves definite impression.) MEASURE 1 cup thickened gelatin into medium bowl; set aside. Stir strawberries into remaining gelatin. Spoon into champagne glasses or dessert dishes. BEAT reserved gelatin with electric mixer on high speed until fluffy and about doubled in volume. Spoon over clear gelatin in glasses. Refrigerate 2 hours or until firm. Makes 8 servings. Preparation time: 15 minutes Refrigerating time: 3-1/2 hours (Source: Publications International & photo also)

CHOCOLATE TIP #2

*When melting chocolate for candies, cakes or cookies, be sure the utensils used for melting are completely dry. Moisture causes chocolate to become stiff and grainy. If this happens, add 1/2 tsp shortening (not butter) for each ounce of chocolate and stir until smooth. Also remember that chocolate scorches easily, especially when melted in a saucepan over direct heat, and once scorched it cannot be used.