With the number of school days left down to single digits, my efforts are focused not on making fancy gourmet dinners, but on just getting through. Luckily, I was asked to review Dairy Made Easy: Triple-Tested Recipes for Every Day
Dairy Made Easy was written by Leah Schapira and Victoria Dwek, the pair that brought you Kid’s Cooking Made Easy which I reviewed last year. The book is filled with gorgeous color photos and recipes for everything from milkshakes to pizza. All of the dishes are meatless because this book is part of a Kosher cooking series. Because more and more people are opting to make meatless meals, this is the perfect cookbook for any kitchen.
The recipes in Dairy Made Easy are easy to follow and use everyday ingredients. There are tons of helpful hints written along side the recipes for swapping ingredients, for buying the best foods and for make ahead techniques.
The book is divided by colors, so that if you hold the soft-covered book in your left hand and flip it from back to front, you can see the six chapters: breakfast, starters & sides, soups & salads, pizza, pasta and dessert.
I marked many recipes for future eating. I am excited to try a Grilled Avocado Sandwich made in a waffle maker for more fun. Others I marked are Creamy Cajun Pasta, Pizza Bianca, Chocolate Pizza, Green Beans with Crunchy Parmesan, Cauliflower Garlic Bites, and Chocolate Chip Cookie Milkshakes.
For these Sunday Pops, the recipe called for toasted coconut, mini chocolate chips and chopped peanuts. I opted to only use the peanuts. Instead of chocolate syrup, I used a jar of hot fudge sauce. While that was a great flavor combination (reminiscent of Drumsticks), I learned that you should put a layer of ice cream in the bottom of the paper cups first, then the hot fudge. If you put the chocolate first, it sticks to the bottom of the cup, not the ice cream and you end up with a bit of a mess. Inspired by this recipe, I went on to make about four other kinds which you will see in future posts.
Sundae Pops
Author: Dairy Made Easy adapted by Frugal Antics
- 1 quart vanilla ice cream, softened
- 1 12 oz jar hot fudge sauce
- 6 Tbsp chopped peanuts
- Craft sticks
- 6 oz paper cups
- Place a small spoonful of ice cream into the bottom of the paper cup.
- Top it with a spoonful of hot fudge and 1 tsp peanuts.
- Put a bigger scoop of ice cream next.
- Repeat the fudge, peanuts and ice cream.
- Push the craft stick into the ice cream ⅔ of the way into the cup.
- Freeze for at least 4 hours.
- To eat, peel off the paper cup as soon as you take it out of the freezer.
- You may need to use a knife to gently pry off what would have been the bottom of the cup.
This should be gluten free, but check your ingredient labels to make sure.
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