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Applesauce Oatmeal Cookies & Ice Cream Pie

Applesauce Oatmeal Cookies & Ice Cream Pie

If ever there was a gentle soul and a hardworking homemaker, it was Ann Lloyd.

She was a school teacher turned farmer’s wife who lived from 1916–2005 and cherished the years the family lived and worked on a combination dairy/dry farm outside Grace, Idaho.

Parley and Ann Lloyd were members of the Utah Poultry Producers Cooperative (the parent co-op of IFA) during the 1950s and 1960s and worked with legendary IFA salesman Milt Larson who provided equipment and services to the dairy portion of their operation. They also bought baling twine and supplies for their draft horses from the co-op. Parley and his son, Spence, farmed 400 acres of alfalfa hay, barley and wheat. When it came time to harvest the crops, Ann cooked and baked like no other.

“We always had dessert every night and on Sundays she would make ice cream pie,” Spence recalled.

“Her oatmeal cookies were a standard favorite and often enjoyed with a bowl of ice cream. She kept cookies in the freezer all the time and on the days we were putting up hay, we’d take a break around 3 in the afternoon for Kool-Aid and cookies.”

Ann was an impeccable housekeeper and a wonderful cook. She continued to bake bread into her 80s even after her eyesight failed her.

In honor of what would have been her 100th birthday this summer, her posterity connected online with posts of everyone eating a bowl of ice cream and a crunchy cookie in her honor.


Applesauce Oatmeal Cookies



  • 2 cups Sugar
  • 1 cup Shortening
  • 2 Eggs
  • 2 cups Applesauce
  • 2 tsp. Baking Soda
  • 3-½ cups Flour
  • 2 tsp. Nutmeg
  • 2 tsp. Cinnamon
  • 1 tsp. Salt
  • 1 cup Instant Oatmeal
  • 2 cups Raisins
  • 2 cups Nuts (optional)


  1. Cream sugar and shortening.
  2. Beat eggs and add to the mixture. Beat until smooth.
  3. Stir soda into the applesauce and then add to mixture. Mix well.
  4. Stir in oatmeal, raisins and nuts until moistened.
  5. Drop by teaspoonfuls on greased cookie sheet.
  6. Bake 425 for 10 minutes.

Ice Cream Pie

Makes 2 pies.


  • 2 cups Canned Milk
  • 2 Eggs
  • 1 cup White Karo Syrup
  • ¾ cup Whipping Cream
  • ½ cup Sugar
  • 4 tsp. Vanilla
  • 2 squares Unsweetened Chocolate, melted (optional)


  1. Put milk, beaten eggs and vanilla in a bowl and mix.
  2. In a separate bowl, mix sugar and Karo syrup until blended.
  3. Add to egg mixture and mix thoroughly.
  4. If you want a lightly chocolate pie, melt unsweetened chocolate squares or 1 cup of chocolate chips and stir into mixture.
  5. Fold in whipping cream.
  6. Pour into a metal pan, leave a spoon in the mixture and put into the freezer for about 20 minutes or until thick.
  7. Test thickness with the spoon - may need up to 15 minutes more in the freezer.
  8. Pour into a graham cracker crust and freeze for at least six hours before serving.

Graham Cracker Crust

Makes one pie crust.
  • 12 Graham Crackers
  • ⅓ cup Powdered Sugar
  • ⅓ cup Melted Butter
  1. Crumble crackers with a rolling pin.
  2. Mix all ingredients together in a bowl.
  3. Grease pan lightly.
  4. Pour mixture into pie pan.
  5. Use a glass and a large spoon to shape crackers and press against the sides and bottom evenly.

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Submitted by Spence Lloyd and originally published in the IFA Cooperator magazine (vol. 82, no. 3) Fall 2016.