By Susan MYKRANTZ

Heading into the final hazy days of summer, there will be hot days where cool treats make a tasty addition to any meal. Sometimes we – particularly older adults – may not consume enough fluids, especially during warm weather. 

My mom was not always good about drinking plenty of liquid during hot weather. I found that if I made something like a frozen desserts, it was not only tasty, but it got extra liquids into her and the fruit was an added healthy benefit. 

This week Cook Simply recipes are a mix of frozen fruit desserts and ice cream desserts. And the Spicey Pumpkin Ice Cream Squares are a perfect treat for those Indian Summer days when summer tries to hang on before winter creeps in. So, stay hydrated, stay cool and simply cook.

Strawberry Banana Freeze

1 cup crushed pineapple, drained

1 cup strawberries, thinly sliced

1 banana sliced

1 ½ cup miniature marshmallows

½ container frozen whipped topping

Combine ingredients and place in a loaf pan. Freeze until firm. To serve, slice and garnish with strawberries. 

Cherry Freeze Dessert

1 can cherry pie filling

1 can pineapple tidbits, drained

1 cup miniature marshmallows

1 can mandarin oranges, drained

1 8-ounce container, frozen whipped topping

Mix ingredients together in a cake pan and freeze. Slice and serve

Orange Slushy Freeze

2 cups sugar

3 cups water

1 12-ounce can of orange juice

1 can of crushed pineapple

6 bananas

Other fruit such as strawberries, raspberries or blueberries if desired

Mix sugar, water, orange juice, pineapples, bananas and other fruit. Can freeze in 9 x 13 x 2 baking dish or disposable cups.

Crunchy Ice Cream Bars

½ cup light corn syrup

½ cup peanut butter

4 cups crisp rice cereal

1 pint ice cream any flavor

Combine corn syrup and peanut butter. Add rice cereal. Press mixture in a greased 9 x 13 pan, press firmly. Place in a freezer until firm. Cut into 12 3-inch squares. Place a slice of ice cream on one piece of rice crispy cookie. Divide each square in half. Wrap in foil and store in the freezer. You can also serve the cookies without the ice cream. Makes 12 3 x 1 ½ inch treats.

 Crispy Crunch Sundae

Single recipe

2 tablespoons butter

¼ cup light brown sugar

1 cup oven-toasted rice cereal, crushed

¼ cup walnuts, chopped

¼ cup flaked coconut

1 quart ice cream (any flavor)

Double recipe

4 tablespoons butter

2 cups light brown sugar

2 cup oven-toasted rice cereal, crushed

½ cup walnuts, chopped

½ cup flaked coconut

2 quarts ice cream (any flavor)

Directions

Melt butter in a skillet. Add sugar and heat slowly, stirring constantly, until blended. Add crushed rice cereal. Toss well to coat. Remove from heat and add nuts and coconut. Reserve 2/3 cup of the mixture for a single recipe or 1 1/3 cup of mixture for a double recipe. Spread the remaining cereal mixture in a greased 8 x 8 x 2-inch pan for a single recipe or a 9 x 13 x 2-inch pan for a double recipe. Spread ice cream over cereal mixture and sprinkle with remaining crumbs. Freeze and cut into squares. Single recipe serves 9, double recipe serves 18.

Spicey Pumpkin Ice Cream Squares

36 gingersnaps

1 large can of pumpkin (not pie filling)

1 cup sugar

1 teaspoon salt

1 teaspoon ginger

1 teaspoon cinnamon

½ teaspoon nutmeg

1 cup toasted chopped pecans

½ gallon vanilla ice cream softened 

Whipped cream and chopped pecans for garnish

Line a 9 x 13 x 2-inch pan with half the gingersnaps. Reserve the rest of the gingersnaps. In a large mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Fold in pecans. In a chilled mixing bowl, fold in pumpkin mixture into ice cream. Spread half of the pumpkin mixture over the gingersnaps. Top the ice cream/pumpkin mixture with the remaining gingersnaps. Spread the remaining ice cream/pumpkin mixture. Cover and freeze until firm about 8 hours. To serve, cut in 18 squares and garnish with whipped cream and chopped pecans.