Frozen Ice Ring Punch Decoration

What You Need:

2 qt ring mold
4 maraschino cherries, quartered to make 16 pieces
16 orange sections
16 lemon peel strips
16 lime peel strips

How to Make It:

Place the mold in the freezer for about 1 hour to chill.
Remove mold and rinse in cold water. 
Do not wipe dry.
Place mold back in the freezer until a thin coating of frost appears inside the mold.
In each mold section arrange a piece of each of the fruits.
Add just enough water to cover the bottom of the mold.
Be careful not to add too much water or the fruit will float to the top.
Place in freezer until ice sets.
Remove and add just enough water to cover the fruit.
Return to the freezer until set.
Remove and fill with water to the top of the mold.
Return to the freezer and allow the mold to freeze into an ice block.
When ready to use run cold water over the mold to release the ring.
Place the ring into a punch bowl for decoration.
You can use just about anything you would like, such as plastic flowers, vegetables etc. to decorate this ring. 

Pie Crust from the Freezer

What You Need:

2 C sifted all purpose flour
1 t salt
3/4 C shortening
4 to 5 T ice water
Wax paper
Freezer wrap

How to Make It:

Place the flour and salt together in a large mixing bowl.
Cut in the shortening with a pastry blender until mixture become crumbly.
Add 1 T of the ice water at a time.
After each addition, toss with a fork.
Push moistened ingredients to the side.
Only add ice water to dry ingredients.
Continue adding the ice water 1 T at a time until all the dry ingredients are moistened. 
Dough should be moist enough to hold together but not sticky.
Divide dough in half.
Roll each half into a ball.
Wrap each ball with wax paper.
Wrap tightly in the freezer wrap and freeze for up to 2 months.
When ready to use bring to room temperature and roll out as desired.

Devilish Frozen Mocha Pie Recipe

What You Need:

2/3 C butter flavored syrup
2 1/2 C toasted rice cereal
1 pt chocolate ice cream
1 pt mocha or coffee flavored ice cream
1/3 C chopped pecans
1 C whipped topping
Aluminum foil

How to Make It:

Place a small sauce pan over medium heat.
Add the syrup and bring to a boil.
Reduce heat to low and simmer 2 minutes being sure to stir often.
Place the cereal in a large bowl.
Pour the syrup over the cereal.
Mix together with a rubber spatula being sure cereal is completely covered.
Very lightly butter a 9 in pie plate.
Press cereal mixture into bottom and up the sides of the pie plate.
Freeze 30 minutes.
Place chocolate ice cream in the refrigerator to soften so it will be easier to spread.
Remove the cereal crust from the freezer.
Spread the chocolate ice cream over the cereal crust.
Return to freezer until ice cream becomes firm again.
Soften the mocha or coffee ice cream.
Add the pecans and stir together well.
Spread over the chocolate ice cream in the pie.
Return to the freezer until firm.
Remove and wrap tightly in freezer wrap until ready to serve.
Before serving, top with the whip topping.

Ready to Serve Fresh Apricot Pie

What You Need:

1 T lemon juice
4 C apricots, sliced
3/4 C light brown sugar, packed
1/4 C sugar
2 T quick cooking tapioca
1/2 t salt
Freezer pie crust for 2 crusts
2 T butter or margarine
Heavy duty aluminum foil

How to Make It:

Place the apricots in a large mixing bowl.
Add the lemon juice.
Toss lightly.
In a separate bowl combine the brown sugar, regular sugar, tapioca and salt. 
Add the apricots and toss lightly being sure to cover the apricots with the mixture.
Let stand 15 minutes.
Line a 9 in pie plate with the aluminum foil extending the foil 6 in beyond the plate.
Fill the foil with the pie filling.
Fold the foil over the top of the filling. 
Freeze until firm several hours or overnight.
Remove from freezer.
Wrap in another layer of aluminum foil.
Freeze for up to 6 months.
To bake remove both the pie crust and the filling from the freezer.
Allow the pie crust to come to room temperature.
Roll out one crust on a flour surface to make an 11 in circle.
Place in the pie plate.
Fill crust with the filling.
Dot the top of the filling with butter.
Roll out the second crust to a 10 in circle.
Place on top of pie and crimp the edges together.
Cut off any excess crust.
Cut slits in the top to vent the steam.
Preheat oven to 425 degrees.
Bake the pie 45 to 50 minutes or until crust is a golden brown.

Mouthwatering Plum Pie Recipe

What You Need:

2 T lemon juice
4 C purple plums, sliced
1 C sugar
2 T quick cooking tapioca
1/2 t cinnamon
1/2 t nutmeg
Freezer pie crust for 2 crusts
2 T butter or margarine
Heavy duty aluminum foil

How to Make It:

Place the plums in a large mixing bowl.
Sprinkle with the lemon juice.
In another bowl combine the sugar, tapioca, cinnamon and nutmeg together.
Add plums to the sugar mixture.
Toss to cover plums.
Let stand 15 minutes.
Place the aluminum foil in a 9 in pie plate being sure to extend the foil about 6 in over the plate.
Fill the foil with the plum filling.
Fold the foil over the top.
Freeze for several hours or overnight.
Place more foil over the filling being sure it’s secured tightly around the filling.
Freeze for up to 6 months.
To bake remove both the crust and filling from the freezer.
Allow the crust to come to room temperature.
Roll one crust out on a floured surface to an 11 in circle.
Place the crust in the pie plate.
Fill with the filling.
Roll the second crust out to about a 10 in circle.
Dot the filling with the butter.
Place the second crust on top.
Crimp the edges being sure to cut off any extra.
Place 4 slits in the crust to release the steam.
Preheat oven to 425 degrees.
Bake pie 45 minutes or until top is a golden brown.

What You Need:

1 (15 oz) Pkg Angel Food Cake Mix
1/3 C chocolate mint cookies, crushed
3/4 C chopped pecans
3 pints Peppermint ice cream, slightly soft
Aluminum foil
Freezer wrap

How to Make It:

Mix the cake batter together as directed on the package.
Pour the batter into an un-greased 10 in tube pan.
Preheat oven to 375 degrees.
Bake cake on the lowest oven shelf for 35 minutes.
Top should spring back when touched when cake is done.
Invert pan right away.
Allow cake to cool for about 1 hour.
Remove cake and cut lengthwise into three sections.
Place the ice cream into a large mixing bowl.
Add the cookies and pecans.
Mix together well.
Place the ice cream mixture back in the freezer for about 5 minutes.
Place one section of the cake on a piece of aluminum foil large enough to cover the entire cake when completed.
Remove ice cream and spread 1/3 of the mixture over the top of the cake.
Add another section of cake.
Spread another 1/3 of the ice cream mixture.
Place the last section of cake on top.
Finish with the rest of the ice cream.
Cover tightly with the aluminum foil.
Place in freezer for 2 hours.
Remove from freezer and wrap in the freezer wrap if not serving immediately.
Cake can be stored in the freezer for up to 1 month.
To serve, remove from freezer.
Unwrap and allow to set for about 10 minutes.
Slice and serve.