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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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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Tartlets

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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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.

Brookster

Brookster

 

 

 

 

 

 

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Memorial Day Week-end

Strawberry Dessert

Baked Strawberry Shortcake

Family is gathering and for me it’s a time to cook recipes that are tried-and-true. This is a simply baked strawberry shortcake for a crowd. It’s an old time favorite, here. Some feel it’s not dessert if it’s not chocolate. If this is you try my chocolate category for great ideas. Potato salad is one of my favorite BBQ sides and I do have a variety of recipes. If you’re into sweet potato fries you might find this sweet potato salad irresistible. A few of my favorites to get you started into Summer 2017:

Baked Beans

Baked Beans

Sweet Potato

Sweet Potato

Barbecued Corn

Barbecued Corn

Classic Potato Salad

Classic Potato Salad

Purple Cow

Purple Cow

Portuguese Beans

Portuguese Beans


Happy Mother’s Day

Happy Mother's DayMother’s Day was much different decades ago. Mainly a greeting card day. I loved the crafts created by my children and have saved almost all to their horror. For my mom I often made cookies because while she always claimed she didn’t like sweets she never refused them especially cookies. Today, I’ll be celebrating with a nice brunch at the VP, one of my favorite local restaurants. My children have made this day a big deal and I’m almost a little embarrassed but I love it! Enjoy some of my Mother’s favorite sweets. And Happy Mother’s Day!

Butterscotch cookiesCountry-style berry cobblerCandy Bar CookiesButter Sponge CakeFavorite French Apple Pie

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Chocolate Cheesecake Dessert

Chocolate Cheesecake DessertThe Perfect Dessert for tonight! We’re having a little family for dinner, my spaghetti & meatballs, and this delicious dessert. Will’s favorite pie is my chocolate, here. But I’m thinking this is going to be a favorite too. I’ve hung onto this recipe for some time but never tried it. It’s a Ghirardelli. Mildly chocolate and a pretty simple bake. More chocolate can be added if you’re into a pretty heavy chocolate taste.

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Coconut Pound Cake

Just for Spring

Coconut Pound CakeYou gotta love coconut! Here’s a great dessert for that Spring gathering. Don’t tell anyone but I love this with my morning coffee. Works perfectly for brunch. This is not a family recipe but one I found, in a Country Door catalogue, … not that I didn’t tweak it a bit. Shopping on line is a must and what this means … I receive every imaginable catalogue out there, no matter what! The home decorating catalogues give me good ideas without me spending a dime. Yes, I move my home furnishings around a lot. Ha! And yep, they often have recipes sprinkled in. As for clothing catalogues … I’d rather rely on my daughter instead, Sapphire Diaries. Now for that recipe.

Here is another recipe you may enjoy, too! Coconut Cake with Caramel Rum Sauce

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