Old Fashioned Vanilla Ice Cream

Old Fashioned Vanilla Ice Cream

This delicious recipe has churned vanilla ice cream taste with only 3 ingredients and a pinch of salt. Several weeks ago I was in an ice cream-sorbet-sherbet mood. Try the blackberry sorbet … it was fabulous! Anyway, I found the cooked ice cream recipes I tried had little resemblance in taste or texture to the churned ice cream I enjoyed as a kid. The vanilla bean and raspberry ice creams were pricey and left me wanting more in taste. The good flavor of the vanilla bean with the $10 bean ingredient gave my mouth an unexpected feeling I sometimes get with Cool Whip. I moved on to raspberry. I had forgotten my near miss with raspberry ice cream in the past and cooked up the recipe again. The recipe just needs more flavor, a blackberry or two.

Craving the ice cream my parents used to put together, I pulled out the recipe. The first thing I noticed … 6 eggs? Hmm, my mother didn’t precook any ingredients. What would happen if I left out the eggs? It always seemed too sweet. What if I left out the sugar? Mother always made a big batch … It was such a production with a special trip to the ice house. Yep, for the ice. In the day we had a freezer only large enough for an ice tray or two. Dad cranked the old rusty freezer without much help. Our backyard in the summer was always filled with neighbors usually playing ping pong or badminton, or just chatting about the heat Seconds were unlikely and within minutes all was gone. So good! Fast forward a bit … we were given an old deep freezer and ice was no longer much trouble. Mother would fill empty milk cartons with water and freeze for ice cream making. Dad bought an electric churning freezer. The fuss was over. The recipe remained the same. Neighbors were miles away now. Lots of left-overs. Mother would freeze the left-overs in individual serving containers. The problem with freezing after churning … the homemade texture is lost. The ice cream became flavored ice … hard to spoon out and lacking in taste & texture. This recipe makes just a little over a quart for this reason. Left-overs are just not recommended.

A Cuisinart ice cream maker works very well for this recipe. It will hold the ice cream for some time if left on the countertop without much of a texture change. Putting the Cuisinart bowl in the freezer with the freshly churned ice cream will change the texture. Not recommended.

Enjoy this simple recipe. It’s a keeper!

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Filippo’s Tiramisu

Filippo's Tiramisu


Today’s my Daughter-In-Law Ann’s birthday. Happy Birthday Ann! Her husband’s (Ian) birthday is later this month and since this is a virtual birthday cake (They live states away.) I’m hoping they’ll share. Filippo is a friend of theirs. They met him while in the University of Illinois graduate school; or was it the graduate students Catholic group? Filippo and his bride have since moved away but Ann & Ian, both great cooks, have filed this recipe among their most favorites. Thank you for sharing. And thank you Filippo!

This is the second of two tiramisu recipes I’ve posted. Both recipes are from Italy. Here’s the first. They’re amazing yet different. Today I seem to gravitate to this recipe a bit more. I’m not sure if it’s the Bailey’s Chocolate Cherry or the creamy coffee taste. I have to admit I was a little too generous with the coffee & milk and didn’t refrigerate long enough before sampling … Not giving the ladyfingers enough time to absorb the liquids.

PS After a few hours in the refrig the dessert had the prefect texture. And it just got better the next day.

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Shirred Eggs Your Style

Shirred EggsShirred (Baked) eggs are easy, fast and a delicious way to cook eggs for one or many. Adding a little individual touch makes it extra special. Add lox, Italian sausage, breakfast sausage, bacon, or chorizo. I added linguica … no da. Oops! Make it vegetarian with bits of bell pepper, spinach, basil, onion (green or otherwise), squash…. But all this said shirred eggs can do it alone. Give it a try!

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Pozole Verde Soup Portuguese Style

Pozole Verde SoupThree bowls later I’ve decided this is a keeper. My guy friend checking out the local sports bars in Visalia fell for Rookie’s Posole Verde Soup. Three days in a row or was it four! His excuse was Fitbit steps as each day around noon off he went walking Main Street. i’m not sure if he topped it off with a draft, his usual reason for stopping at Rookies. But he couldn’t say enough about this soup. I decided then and there to create Posole Verde Soup, my style, Portuguese style. Would you believe I’m not the first to use linguica.

Chicken or pork or a combination is most often used for the authentic Mexican style soup or stew. Posole or Pozole means hominy, a main ingredient. And verde is everything green; tomatillos, jalapeños, poblanos, avocado, cilantro and lime.

What fun creating this soup! And yep, I did have three bowls to determine just how much I loved it. The lime adds just what’s needed to bring forth the flavors. So, don’t skip it!

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Blackberry Sorbet

DSC_0007It was a big deal and even a bigger job … making ice cream with a crank style maker when I was a kid. Mom would put together the specifically purchased ingredients while Dad drove off to the ice house for a burlap bag of chunked ice. And hopefully one of them remembered the rock salt. Dad was the only one with the strength to turn the ol’ rusty crank and even he had a time. It seemed like hours but I’m sure more like 30 minutes of constant churning before Dad would declare it was done. I miss those days but I can make ice cream so much easier. I use a Cuisinart.

It wasn’t until almost noon that we decided we might enjoy a Blackberry Sorbet for dessert. The bowl insert needed freezer time before use. Popped it into the freezer … no ice or salt with this. We’d be ready to rock-n-roll in 6 hours, the time it takes the liquid inside the bowl to freeze solid. Just put together the berry mixture … 4 easy ingredients.

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Lemon Curd & Raspberries with Chantilly Cream

Blueberry with Chantilly Cream

Tartlets for July 4th 2017Love this dessert. Absolutely perfect for the Fourth! The rich crust is amazingly simple with only three ingredients. The flavorful Lemon Curd is refreshingly tart. And the Chantilly Cream is just what’s needed to tame a bit of the tartness. The blueberries with just a hint of nutmeg are juicy delicious. Red-White-Blue … Happy Fourth of July!

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Macaroni Salad

Perfect for the Fourth

Macaroni salad


Whatever macaroni or pasta you use this is sure to please those hungry picnickers. Try this patriotic pasta from World Market but don’t be surprised when all the color disappears with the cooking. The shapes get a little lost too in the thick dressing. With that said, this is an amazing macaroni salad. That’s a bit patriotic too, isn’t it? Once you have the pasta chosen, your choice, the rest is really simple. Add or subtract ingredients to cater to family and friends. Delicious!

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Triple Layer Cookie Bar

Shortbread Brownie Chocolate Chip Bar

triple layer cookie barMotivated by the Brookster. Didn’t even know about The Brookster or Baked until my recent trip to Tribeca. The cookie was amazing. Thought about recreating it, two of my favorite cookies baked together. Weeks went by and I hadn’t made any cookies at all … unusual since I love homemade cookies right from the oven. I began feeling cookie deprived, craving my favorites. Why not bake my three favorites together. Know it will work! And here it is, a three layer cookie bar!

Take a tour of Baked while I put together the Triple Layer Cookie Bar recipe.









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Chicken Spaghetti Casserole

Chicken Spaghetti CasseroleIt’s been a busy month and while food is always a priority I haven’t been cooking much. For the past month I’ve been flipping a house … you’re becoming a regular Leona Helmsley, says a friend. Ha! So not. I’ve been doing a lot of the cleaning and detail work myself. AND I just got back from my first trip to New York City … My youngest son playing Carnegie Hall. Check out his site, here. Much adventure with a little stress calls me back into my kitchen for a little cooking/baking therapy. Okay, so my first recipe here isn’t spectacular. It is a kid’s favorite, easy to put together and feeds a crowd. I say it works for that potluck this summer. Spicy? no Chicken filled? yes You just have to try it!

I’ll be putting up photos of my house flipping soon. Here are a few of the before.

House flippingAnd guess what we found under this carpet! Yes, beautifully finished wood floors and more, here.

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