Another summer treat enjoyed by many is Hokey Pokey. A friend from work shared his favorite version. I would suggest serving them in a sealable sandwich bag as they have a tendency to melt fast.
Hokey Pokey
1 can Eagle Brand sweetened condensed milk
¼ tsp. cream of tartar
2 cups milk
1 can Big Red Soda
Beat together the first two ingredients very well with wire whisk attachment. Slowly blend in milk and soda and then pour in 9” square pan. Freeze solid; cut into squares. Then wrap in waxed paper and return to freezer until served.
Another variation is substituting a can of Cream Soda for the Big Red Soda.
Tom Clarke is the author of “Sinepuxent Receipts, A Personal Collection of Eastern Shore Cooking”. Tom lives in Hebron. When not cooking for friends or developing new recipes (“receipts”), Tom sings in the choir at St. Peter’s Episcopal Church. All profits from the sale of “Sinepuxent Receipts” go to the St. Peter’s Church Organ Fund.
Tom,
ReplyDeleteI grew up in Texas and always had some Big Red around. Where can I find it here?
good luck i moved here from kentucky and have to bring it back every trip i make back there
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