Remember these from your childhood?
So, what is everyone doing these quarantined, cancelling of events, panic at the grocery store times? I’m hoping you are safe, healthy and finding something to do to keep busy.
I went to the grocery the other day not to buy a hundred rolls of toilet paper (still don’t understand that) but to stock up on groceries so I could pre-cook meals for when I have shoulder replacement surgery on March 31. Within two days I had 14 meals put in the freezer so I’m prepared. As far as the flu scare goes, I’m still going out. (As of today, I’m staying in and keeping busy crafting and cooking.
I bought a Cricut machine back in January and this is the perfect time to sit upstairs and craft, craft, craft and a girl needs supplies, right? I probably have bought everything I could use for a year so far and haven’t made my first paper flower. Oh well, I’ll get to it in the next couple of weeks.
What the heck is Affogato you say?
The Italians have given us so many good pasta dishes, sauces, risottos, lasagna and of course their tiramisu; BUT have you tried their Affogato. Affogato literally means drowned and what is being drowned in? Well an Affogato is ice cream, either vanilla, coffee, or chocolate, and it’s drowned in hot espresso or a very strong coffee. (All recipes call for hot espresso but I think next time I will use room temperature espresso so it doesn’t melt the ice cream so quickly.)
We spent New Year’s eve with friends and she made an Affogato for dessert. It was delicious and reminded me of one I had at a restaurant in Austin years ago. This particular recipe I’m using chocolate shavings and chopped hazelnuts and a splash of kahlula. I put the ice cream in a brandy type glass and I have some little egg cups I will put the hot espresso in and then some tiny pitchers with handle that I will put the kahlula — a little interactive dessert that’s easy, fun and of course delicious.
Chocolate and peppermint for Christmas!
If there are two things just made for each other it has to be chocolate and peppermint; just think of peppermint bark, peppermint hot chocolate, York peppermint patties, and even those thin mint Girl Scout cookies and you will be wanting to make this dessert.
A friend, Miggie, recently told me her favorite ice cream was HEB’s Creamy Creations Mexican Hot Chocolate and it got me to thinking about my Santa Kisses cookies which are meringue cookies with thin layer of chocolate on bottoms and dipped in crushed peppermint. So, I’m immediately thinking about pavlovas (dying them pink) and making them into shells dipped in chocolate and crushed peppermint candies and topping with a big scoop of the Mexican Hot Chocolate ice cream and garnishing with some more crushed peppermint. So that is exactly what I made for a recent dinner party and everyone loved them. Thanks Miggie for the recommendation.
One delicious beautiful cheesecake.
Over Thanksgiving my daughter Alexis wanted to make this cheesecake to take to a family dinner. She had a great looking recipe and we decided to make two; one for her and one for us. I’m so glad we did, it was absolutely delicious; smooth, creamy and just the right amount of sweetness.
I’ve never been a fan of pumpkin pie. I make it almost every year and maybe one or two pieces are eaten and then the garbage disposal gets the rest. That did not happen with this dessert. It’s still around a few days later and getting eaten. I think I’m going to freeze slices for hub so he can enjoy it when he’s whining for something sweet; he doesn’t really whine though.
Grandson, Thomas was on hand to help stir. He told me when he arrived at our house that he wanted to learn to cook; music to this Grans ears. Thanks Thomas for your help and you can come cook in Grans kitchen anytime you want.
Refreshing dessert for the hot summer ahead of us.
Don’t you just love mangos? If you haven’t tried this fruit you should because it is the perfect cool refreshing dessert for the summer.
I was looking at the mango.org blog for information on mangos and thought I would share some of it with you. There are several ways to cut a mango. If nice and firm I use a mango cutter it it takes the pit right out of the middle. It’s a funny shaped pit, nothing like that of other fruits with pits/stones. You can also slice off the sides and then either cut in cross sections and scoop or in long pieces and scoop. My daughter uses the edge of a glass, after cutting off the sides of the mango, to remove the peel. You will want to look at the mango.org blog for all kinds of tips on storing (do not refrigerate until ripen) and recipes etc.
Second time around for an old 60’s favorite.
Ya know, I see recipes popping up on Pioneer Woman and use to on Paula Deen’s show that my mother was making back in the 50’s and 60’s. And, on Pinterest I’m always seeing “new” recipes that I remember my mother making. I guess the younger viewers are seeing/testing/tasting these recipes but some of us who have been around a few decades longer have been enjoying these old family favorites for quite a while.
Take this Banana Split Dessert; use to be one of my mother’s dessert recipes she enjoyed making for family and friends. When it comes to banana splits all I remember about that ice cream favorite was that when my sister and I would go to a Dairy Queen or ice cream shop we would ask for a banana split but we only wanted the banana, only vanilla ice cream and no pineapple or strawberry toppings. For us it was chocolate all the way; I guess that really wasn’t a banana split.
End of the summer fruits…
Even though summer officially ends on September 22 I feel like we are getting to the end of our fresh berries and peaches and for the rest of the year will just have to take our chances getting a good ripe peach or plump sweet berries of any type.
I love blackberries, I love fresh peaches and I love cobbler. The way my mother and grandmother made cobbler was with pie crust strips on the bottom of the pan, then the fruit and on top of the fruit more pie crust strips and then baked until crisp, no ice cream or whipped cream, just fruit and crust.
While visiting New Orleans a couple of years ago I saw an article hanging on the wall at Willa Jean’s Restaurant about Kelly Field’s Blackberry and Bourbon Cobbler and I knew once again I was going to be searching for that recipe and guess what, it was in one of my old Southern Living magazines.
Winter might be over, but….
Winter may be over but this Snowball Cake can be served at any Spring or Summer dinner. No, it isn’t made from snow but looks like a big pan of soft fluffy ingredients and you won’t get “brain freeze” like we use to from eating snow cream.
This dessert was one of my mother’s favorites that she would make for us. I guess it is named “snowball” because of the color of the cake. I don’t remember if she made the angel food cake from scratch or from a box but it’s great no matter what kind of angel food cake you use.
Put angel food cake in any dessert and it lightens the calories by half. (That’s what I’m guessing and that’s probably not true.) I didn’t use the Dream Whip that my mother’s recipe called for but opted for whipping cream. When I make a dessert I want it to be delicious and luscious and have you wanting more, Dream Whip doesn’t do that for me, ya just gotta use the real stuff.
My sister and I had changed my mother’s Dream Whip in this dessert to Cool Whip which is better than Dream Whip but then neither is as good as a carton of rich cream, sweetened a little and whipped up into a light fluffy cloud of goodness.
In honor of St. Patty’s Day!
How do I describe St. Pat’s Day at UMR (Univ. of MO.-Rolla) where my husband went to college and where I showed up for every St. Patrick’s day to help celebrate the holiday.
Well, green food from the frat house, green mashed potatoes, milk, beer, all the guys sporting beards (or trying to – took my husband all year to grow one) and helping to build (or add the paper) to the floats that were all mechanical and unbelievable; but what would you expect from an engineering school.
So, when bunco rolled around this month and the hostess said “think green” for St. Patrick’s Day my first thought goes back to Rolla and where we spent the first year of our married life; and I have to say, living next door to the frat house was fun, and I remember a few guys showing up all the time for food; I guess I have always liked feeding people.
So what is a clafoutis anyway?
You should make this while you can still get those beautiful, juicy summer berries.
A clafoutis is a French baked dessert of fruit, traditionally black cherries that are arranged in a buttered dish and covered with a batter that is somewhere between a cake and custard. And, when it is dusted with that messy but breathtaking delicious powdered sugar it makes a dessert that you want to hide away from everyone and keep it all for yourself.
If the dish contains anything other than the traditional cherry then it is supposed to be called a flaugnarde. But, if “clafoutis” is good enough for Julia Childs, who am I to argue with a name.
Several years ago I made an Almond Cherry Clafoutis and have made it several times since. The consistency of my Cherry Clafoutis was definitely between a custard and cake but this recipe of Julia’s is more cake-like that mine.
Shortcake doesn’t have to be just made with strawberries or spongy cakes.
Are you looking for an easy light summer dessert? Look no further than this Summer Fruit Shortcake.
This isn’t make with those little round store-bought shortcakes you get next to the strawberry section of the grocery. Who really likes those anyway once covered with strawberries and the cake turns all mushy.
My daughter, Alexis, made a shortcake once that was like a biscuit and had hard boiled egg yolk as one of the ingredients. That was a very good shortcake and I just discovered that the recipe was first published by James Beard and was one of his mother’s recipes. The hard boiled yolk adds to the richness of the shortcake without making it tough.
This Summer Fruit Shortcake doesn’t have either a biscuit or cake type ingredient but is made the way my mother made shortcake and that is with a pie crust baked to golden crisp perfection and then broken into pieces and put beneath a bunch of summer fruit and topped with some REAL whipped cream.
Put those marigolds in your yard to good use.
Don’t you just love beautiful desserts. Sometimes they look better than they taste. There is nothing worse than seeing, wanting, buying and eating a beautiful dessert only to find that it was all looks and nothing in the taste department.
You should know by now that I love copying or trying to recreate something I’ve eaten at a restaurant. It’s not like going to someone’s house and you love something and ask the hostess for the recipe and she’ll give it to you. You have to do a little detective work sometimes.
A few weeks ago, I met my daughter, Alexis for lunch in Austin at Olemaie. I always want what the person next to me ordered. This girl had a bowl that looked like salad, had some interesting greens, sprouts, fennel etc on top but it was a bowl of dumplings and not salad at all. The most delicious drop dumplings I’ve ever had and I didn’t think I even liked “dropped” dumplings and the bowl had pieces of fermented carrot floating in the broth along with the dumplings. Of course we ordered their BISCUITS which are not on the menu at all; they are a secret and only people knowing about then, know to order them. I’d read about them before going there. $10 for three biscuits with honey butter and it was the best $10 I’ve spent in a long time. Big square biscuits, brown and crunchy on all sides and soft in the middle. (Of course, I’m trying to find out how they made them and I did read some of their secrets which I will be trying.)