Thomas Jefferson is rumored to have invented the original ice cream made from this native fruit. This incredible plum ice cream can be made with any color plums of the season. Old-Fashioned Plum Ice Cream 1-1/2 pounds ripe tart plums1-3/4 cups sugar4 egg yolks1-1/2 cups warm half-and-half (105 to 115 degrees)1-1/3 cups whipping cream1/3 cup […]
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We All Scream for Ice Cream This Weekend
Summer and homemade ice cream go hand-in-hand. Whether you have an old hand-crank like the one above, or an electric one (I love my Cuisinart ice cream maker!) you can have homemade ice cream, sherbets, ices, and other frozen delights anytime. Today and tomorrow I will offer you two ways to begin. Since chocolate is always […]
Heavenly Blueberries
Blueberries in Michigan are like corn in Iowa. It is one of the joys of visiting the wonderful state of Michigan. I found this great cookbook while visiting Michigan’s Upper Peninsula. Blueberries grow wild and they make the best jam imaginable. I count the days in August until I know my husband will be up […]
Cooking for the Family ’60’s Style
While reading through all the early ’50’s and ’60’s Bake-Off books for my Wednesday blogs about the Bake-Off contest, I started seeing ads for this cookbook. It is a huge and heavy spiral-bound book for “Creative Cooking for Everyday Living.” There are many from-scratch recipes, but also recipes for all of the new products Pillsbury […]
Wednesday Winner: (Grand National) Bake-Off # 12: Dilly Casserole Bread
Mrs. Leona Schnuelle is the only Pillsbury Bake-Off Grand Prize winner who was presented her winning check for $25,000 by the then Treasurer of the United States, Ivy Baker Priest, seen here with Mrs. Schnuelle and host Art Linkletter. Since this contest was held in Washington, D.C., it made sense to have the official signer of our […]
Tuscany’s Gift
Bruschetta con aglio translates as garlic with toast. It originated in the northwestern province of Tuscany, where it is called “fettunata,” or “oiled slice.” It is the perfect marriage of garlic, olive oil, and coarse salt on toasted bread. The Romans called it “bruschetto.” Regardless, it is a favorite appetizer of many around the globe. […]
Cooking the Texas Way
My Texan friend, Roxanne, now a transplanted Midwesterner, sent me this cookbook that she bought when she was back home visiting. Once a Texan, always a Texan. Roxanne is a great cook, and should be included in this book herself. Author Mary Faulk Koock traveled throughout the Lone Star State gathering recipes from ranch kitchens […]
A Different Peach Pie
Here is a summer peach pie with a kick! Lattice-Top Peach Pie with Mint and Rum Favorite pastry for 2-crust lattice pie, or use recipe below 4 cups sliced pared ripe peaches (about 8 medium)1 Tablespoon dark rum1 teaspoon fresh lemon juice1/4 cup sugar, divided2 Tablespoons cornstarch2 teaspoons minced fresh mint1 egg, separated 1. Make […]
