Wednesday, September 9, 2009


I am enjoying a new book called The Help by Kathryn Stockett. It is quite an engrossing story set during 1962 in Mississippi. The book tells the stories of three women who are determined to start a movement of their own. Some of the choices they make change the town forever and the way women view one another.
Speaking about this book reminds me of the help my neighbor recently needed. She was all worked up when she went outside to take her laundry off the line and found each of the three pairs had a missing sock. The clothesline had a few bare spots where the socks had been, but the clothes pins were still tightly clamped on the line. I offered my help to find them thinking they can't possibly be far since it isn't even windy out. As we searched I thought I saw something out of the corner of my eye moving near a bush. I heard some muffled laughter. You don't suppose those sock fairies are up to mischief again? Well we never did find those missing socks and I need to get home. We are having a neighborhood garage sale tomorrow and I am making a treat thinking the day might be warm and who can resist an ice cream dessert. Perhaps you might consider making it some time.
Buster Bars
Lightly spray a 13x9 glass pan
  • 1 package of Oreo cookies
  • 1/2 gallon French vanilla ice cream
  • 1 can (10 oz) Spanish peanuts
  • 1 can (12oz) evaporated milk
  • 1 stick of margarine
  • 4 TB butter
  • 3 cups of powdered sugar
  • 1 (60z) package of chocolate chips
  • vanilla
1. Take 1/2 gallon ice cream out to soften while making crumbs
2. Make Oreo crumbs using blender. Do only a few cookies at a time to get finer crumbs
3. Blend melted butter and crumbs and pat into a pan. May need more butter if crumbs not all moistened. Chill in freezer for an hour
4. Spread softened ice cream over crumbs. Press Spanish peanuts into ice cream. Return to freezer while making chocolate sauce
5. Sauce:
In a saucepan add evaporated milk, chocolate chips, margarine, powdered sugar
On medium heat stir and bring to a boil using a whisk for blending
Turn heat down and simmer 8 minutes stirring constantly
Remove from stove pour into a large bowl add 1 TB vanilla (3 TB Kahlua optional) let cool to thicken about 45 minutes
6. Pour over ice cream mixture and return to freezer to set. After a few hours cover with heavy foil. Note: Will last in freezer several weeks depending on how much willpower you have!

Sue Ready-Enjoy

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