Hey Kool Aid!
Sep 1st, 2009 by Elbert

One summer treat I fondly remember as a kid was making Kool-Aid Ice Pops. This treat marked the beginning of the new school year for me. I especially remember this time because it was the only time my grandmother would allow my sister and I in the kitchen alone (with no adult supervision) to prepare our treat.

This is a vintage heavy gauge aluminum ice cube tray, circa 1950. We used it to make ice cubes. The pull-back handle would break and separate the ice cubes. This particular type made 18 ice cubes.  On rare occasions when it would snow, we used it to freeze the “snow ice cream” we made.

Vintage Ice Cube Tray

Ingredients for Kool Aid Pops

After mixing our favorite Kool-Aid flavor with plenty of sugar and water, we would pour the sweet liquid concoction into old-fashioned ice cube trays (with the built-in top handle) and place in the refrigerator’s top freezer until they were frozen.

Kool Aid and Ice Tray

It normally would take a couple of hours to freeze the pops, provided I did not open the freezer door fifty or more times to peep at the liquid turn to ice. It was my job to notify my sister immediately when the pops were frozen. My sister had mastered a way to separate and remove the cubes from the tray without causing a lot of breakage to the ice cubes.

Here are a couple of vintage aluminum pastel colored drinking glasses waiting to be filled with ice cubes from the bowl. With these metal glasses, my grandmother didn’t have to worry about us breaking her good glasses when we made our treat. I remember the metal glasses were very cold to hold and would sweat profusely when anything cold was placed in them.

Metal glasses

This was one of the most refreshing treats to cool off with during a hot summer day. For me, it represented the end of summer and the beginning of the new school year.

pic 5- koolaid pops

Did you have a favorite treat that marked the end of summer? Feel free to share your own favorites in the comments.

Carole’s Blueberry Lemon Tea Cake
Jun 2nd, 2009 by Elbert

This is one of the many wonderful recipes you will find in The Tea Cake Roundup.  A tasty twist on the traditional recipe. Try it and drop me a line and let me know how you liked it.

1 cup blueberries
1 2/3 cups plus 1 tablespoon all-purpose flour, divide these two measurement amounts
½ cup butter softened
1 cup sugar
2 eggs
½ cup milk
1 ½ teaspoons baking powder
¼ teaspoon salt
¾ tablespoon grated lemon peel

Preheat oven to 350° degrees.  Grease and flour 9” x 5” loaf pan.  Set aside.  Toss berries with the 1 tablespoon flour.  Set aside.  Cream butter, add sugar and beat until light and fluffy.  Beat in eggs.  Add milk, remaining flour, baking powder, and salt.  Beat until just combined.  Fold in prepared blueberries and lemon peel.  Pour into pan.  Bake 60-70 minutes or until a toothpick inserted in middle comes out clean.  Cool 10 minutes and remove from pan.  Prick top with toothpick.  Now to glaze.  (See below)

In saucepan combine ¼ cup sugar with ¼ cup fresh lemon juice.  Heat to boiling, stirring until sugar dissolves.  Brush hot glaze over top and sides of cake.  Cool completely.


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