Dessert – Page 13 – Rosemary and the Goat

Chocolate Malted Ice Cream

Anyone remember a 25¢ malted shake?

I ran across some Ovatine classic malt today and boy did that bring back memories of chocolate malt shakes. So I thought I would give malted ice cream a try.

My grandparents lived next door to us all our lives until my twin sister and our brother moved away and started our own lives. When were were about 4 years old, our grandparents tried to buy a house around the corner from where our parents and us lived, that didn’t last long because my sister and I tried to walk to their house one day (which was only about a block away) and they just couldn’t stand the idea of us getting hurt so they sold that house and built another house and we moved next door to them. So, most of our lives we were going between our house and our grandparents house. I wish my kids had the opportunity to live closer to their grandparents and now that we are grandparents of two grandsons, one in Austin and one in Chicago, we plan on seeing them as much as they can stand us.

October 12, 2010 By Sherry

Dessert/ Ice Cream

Banana Foster Ice Cream

When I made this I was thinking of our upcoming trip to New Orleans.

I love bananas. I prefer mine on the green side and my husband likes them when they look like they are about 2 days away from decomposing. Of course, the dark over ripe ones are the best for making banana breads and anything else you want a really intense banana flavor. Seems like they have a much more sweeter banana taste than the green ones.

September 16, 2010 By Sherry

Dessert/ Morning Foods/ Salads

Frozen Fruit Salad

A treat anytime of the year.

I love fruit and this recipe pleases anytime of the year. It’s great for brunch, dessert, or snack anytime of the day and I think I’m going to go have one right now.

Back in the early 70’s we moved to Ft. Madison, Iowa. We were living in Louisville, KY at the time and I remember people telling us we were moving to the “Florida of Iowa” area of the state. How wrong that statement turned out to be. We had 100 days of snow cover one year and if it wasn’t for joining the Welcome Wagon club and church functions I would have gone crazy. When I first heard doctors on TV talk about “cabin fever” I didn’t know what they were taking about. But, when you are huddled in a house with three kids all day trying to stay warm and keep them entertained, then you catch on quickly. (We weren’t really huddled in the house staying room, but it was too cold for the kids to go out and play.) My daughter use to ride her trike in the basement because it was too cold to go outside. We had lots of Easter egg hunts inside because of the weather.

This Frozen Fruit Salad recipe was one that we did at a Welcome Wagon brunch one year. I have never forgotten it. When my kids were younger I use to make this and have in the freezer for snacks. About 15 seconds in the microwave and a few chops, you have a nice slushy snack for anytime of the day.

September 8, 2010 By Sherry

Dessert/ Ice Cream

Mango Pineapple Sorbet

When the temperatures start to top 100°, I want some cool and refreshing.

The past few days we were in Chicago visiting our son, daughter-in-law and brand new grandson, Oliver. In between holding the baby and holding the baby, I made this great fruity sorbet. They loved it and I think you will too.

Mango is one of those strange little fruits that I probably didn’t try until moving to Texas years ago. A mango has a sweet, aromatic, smooth and luxurious flavor. They will probably be green with some red on them when you buy them and mine always seem to be hard. Just let them sit out on your counter to ripen a few days before using them in this recipe.

Several months ago I taught an ice cream class at Williams Sonoma. I made a strawberry ice cream, a chocolate cherry gelato, and this recipe for Mango Pineapple Sorbet was one of every one’s favorites of the day. I also did a yogurt berry swirl that was wonderful and I will post that sometime before summer is over. I have a couple more ice cream recipes I want to post soon.

August 18, 2010 By Sherry

Dessert/ Ice Cream

Raspberry Nutella Gelato

Hazelnut chocolate and raspberries make the perfect combination for this gelato.

I’ll never forget the first time we had gelato. We were in Italy with friends and we knew we would be seeing gelato stands on just about every corner of any town we were visiting. Kind of like Starbucks or back in the day when there was a gas station or beauty shop on just about every corner in our home town.

Well, once we tried gelato, we found ourselves eating it at LEAST once a day if not twice on some days. I loved the little spoons that came along with the gelato. I think my favorite flavor was pistachio. I’m sure between the six of us, we tried just about every flavor offered.

Nutella was also something I had not tried before. While in Italy we were served Nutella for breakfast with crusty breads. Since coming back from Italy I have tried it on top of waffles, made a Nutella Cherry Dumpling, filled won ton wrappers with Nutella (fried, and powdered sugar them), filled strawberries with Nutella but I have never been tempted to just eat it out of the jar with a spoon.

I was watching Giada at Home the other day and she was making Nutella Gelato and I deceided to make my own version. I added in the crushed raspberries just as the ice cream was almost finished churning. I also changed the whipping cream to Half and Half.

August 4, 2010 By Sherry

Appetizers/ ColdApp/ Dessert/ Morning Foods

Peanut Butter Filled Chocolate Dipped Strawberries

Who doesn’t like peanut butter, strawberries and chocolate!

Almost everyone has enjoyed chocolate covered strawberries, BUT have you had peanut butter filled, chocolate dipped strawberries?

I first had these at little berries at a tea room in Plains, Georgia. We were at one of Magnolia and Ivy’s tea rooms having an Alice In Wonderland tea party and along with all the other delectable goodies, these strawberries were the hit of the dessert tray.

I’ve done chocolate covered strawberries for years. I have also filled them with a lemon curd filling (stand them up on their bottoms, no chocolate) and also filled them with a chocolate mousse and dipped the edges in coconut. All these are delicious, but the peanut butter filled ones are my favorite.

Try these for your next party, shower, lady’s luncheon or just because. I know you will enjoy them. You may want to let your guests know that they have peanut butter inside just in case anyone is allergic to peanut butter.

July 6, 2010 By Sherry

Dessert/ Ice Cream

Caramel Nut Ice Cream Dessert

I scream, you scream, we all scream for ice cream!

I didn’t realize this was a lyric from a song, but who doesn’t scream on a hot summer day, “I WANT ICE CREAM”!

I have had this recipe since the 70’s and it is so quick and easy. Who doesn’t want desserts that are quick and easy to throw together when company’s coming. I’ve made this with regular ice cream and this time, I made it with a Light Blue Bell Vanilla. This recipe has everything that most people like -crunchy texture, vanilla ice cream, caramel and nuts.

Every time I hear an ice cream truck I think of living in Kansas City. There was a little girl in our neighborhood that would go screaming all the way home “ice cream man”…… if she heard or saw the ice cream truck in our neighborhood. She’s all grown up now and I would imagine she still loves ice cream and I’m sure she still remembers the ice cream man from our neighborhood.

We are already up in the 90’s in our part of Texas and this will be in my freezer so on a hot summer’s night, we can pull it out and have a bite of cool, refreshing dessert. I think you will agree with me after you try this that it’s delicious.

June 23, 2010 By Sherry

Dessert/ Desserts

Quick and Easy Banana Pudding

That ain’t my grandmother’s banana pudding — BUT it is!

These cute little jelly jars make the perfect containers for this rich banana pudding.

My grandmother always made the best homemade banana pudding and she still could if she wanted to. She just turned 97 in May and is still occasionally cooking up things in her kitchen. Her banana pudding was always from scratch. She would get out all her ingredients, slice her bananas and make a rich, sweet, homemade custard to layer between the bananas and vanilla wafers and then top it with a fluffy meringue and brown it just the right amount in the oven. We could hardly wait for it to be chilled so we could dig into a big bowl of the pudding.

June 14, 2010 By Sherry

Dessert/ Ice Cream

Strawberry Goat Milk Ice Cream

Baaah, says the goat before giving up her milk for this Strawberry Ice Cream.

I have never made ice cream before using goat’s milk. I do love goat cheese (try my Rosemary and the Goat cheese appetizer — that’s what our site is named after).

I hope everyone has a great Memorial Day weekend and to start it off right, try this strawberry ice cream and have your guest saying “not baaaaad”. We are doing a Mexican theme this year with pulled pork tacos with grilled pineapple, roasted Serrano and jalapeno peppers, tamale casserole, corn and black bean salad and a lot of other good things. This ice cream may be making an appearance. That is, if there is any left by Monday’s party.

Today when I decided to give the goat’s milk a try in my strawberry ice cream, I wasn’t really sure I was going to like the flavor of the milk. It turned out fantastic. I also used some evaporated milk and whipping cream to give the ice cream a little more dimension. I like the richness of the whipping cream but I love the faint hint of the goat’s milk. Of course the fresh strawberries just added to this great combination.

I used canned goat’s milk for this recipe. The next time I make this I want to try the goat’s milk I can get in the milk section of grocery.

My veggie chopper is the perfect chopper for strawberries.

Perfect size pieces with only about 6-7 pulls of the cord.

Goat Milk Strawberry Ice Cream

Ingredients

1 lb. carton of strawberries chopped small
1 c. sugar (or half sugar half Splenda
12 oz. can Goat's Milk chilled
5 oz. can evaporated milk chilled
1/2 c. whipping cream

Instructions

Chop the strawberries fine and mix with the one cup sugar. Refrigerator several hours until they have become juicy and kind of mushy. Mix the strawberry/sugar mixture with the goat's milk, evaporated milk and whipping cream. Put into ice cream maker and freeze until firm. Put into freezer container and freeze for a couple hours in freezer before serving.

May 28, 2010 By Sherry

Cake/ Dessert

Hummingbird Cupcakes

Ever wonder why this cake is called hummingbird cake?

I did a little research and found that this recipe first appeared in Southern Living magazine in 1976 by a Mrs. Wiggins. But the cake also has Jamican roots. Dr. Bird (hummingbird) is the national bird of Jamica and supposedly a passenger on the Jamican Airlines received this Hummingbird Cake (Doctor Cake) recipe back in the 60’s. Maybe that was back when airlines served real food and not those little mini turkey/ham sandwiches that we get now when we fly (if you even get that). Or, maybe it gets it’s name from the Hummingbird and the fact that they are drawn to intenstly sweet food sources, and once their appetites are sated they quickly move on. Wherever this recipe came from it is a keeper and will quickly disappear (just like the hummingbird) when you serve it at your next party.

I was so hoping to snap a picture of a hummingbird in our back yard (we see them all the time) with my new zoom lens. Haven’t seen one in a few days though but I plan on posting one soon.

Recently, I made these little cupcakes for a Jimmy Buffet pre concert party I catered. I thought they fit perfect with the tropical theme. They also freeze beautifully. I topped these with my dried pineapple flowers.

May 25, 2010 By Sherry

Cake/ Dessert

Heart Shaped Devils Food Cake

Very moist cake and was a hit on Mother’s Day.

Easy to make and came right out of the pan for a perfect looking dessert to serve anytime.

We just got back from a trip to Chicago over the weekend visiting our son and daughter-in-law and future baby to be. We ate at some wonderful restaurants (we always do) while there. One of my new favorites is The Publician. We had sweetbreads there, lots of different sausages, pork belly small plate and some homemade pork rinds. We also had Indian and Costa Rican food over the weekend. The one thing we didn’t have was dessert — chocolate. So the first thing I thought of when I got back was this cake I had made over Mother’s Day weekend.

May 18, 2010 By Sherry

Cake/ Dessert

Orange and Almond Angel Food Cake

Simple but elegant. That’s what I think of this recipe.

With Spring here and everyone is thinking of getting into their bikinis, (not me!) lighter desserts are in order. I’m not sure how many people are like me, but I would like to have a bite of something sweet after a meal. Lately, it’s just been fruit, but for Easter I made this cake and it is delightful. I have made this recipe for almost 20 years and am always wondering what we would do without “the incredible edible egg”.

The angel food cake is believed to have originated back in the early 1800’s. The classic story behind the name “angel food cake” is that this dessert is so white, light, and fluffy it must be fit for angels. A traditional angel food cake pan is a tube pan with a removable bottom and when you take the baked cake out of the oven, you turn it upside down on a bottle so it will cool and not collapse. I also have a heart shaped angel food pan that makes a beautiful cake and you can buy individual angel food cake pans also for small individual cakes.

I envision some pioneer woman with some sugar, flour and egg whites making this cake for the first time. I seem to imagine how I want things to be sometimes. Like going to the movie, if I don’t like the ending, I make up my own ending and I ALWAYS make a sequel. Same with this cake. Maybe SHE had made egg noodles for her family during the day and had all these egg whites left over and her family was whining for something sweet to eat. Of course she didn’t know how to make a souffle with those egg whites. After all, Julia hadn’t been born yet 🙂 — so she whips up a light and airy dessert for her family.

April 8, 2010 By Sherry

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