Fresh Peach Ice Cream is a summer dream come true. I’ve made it in the past but never cared for the icy chunks of peach in the ice cream. This recipe appealed to me with the blended peaches, allowing the peach flavor to permeate the ice cream. I added a bit of lemon juice (noted in the recipe below) to add a little citrus kick to the creamy goodness of peach ice cream. I served with fresh raspberries, my favorite combination with peach!
Peach Ice Cream
2 cups chopped peaches (peel removed)
1 1/4 cups sugar (divided)
2 cups heavy cream
1 cup whole milk
1/2 tsp vanilla extract
optional: 1/2-1 tsp fresh lemon juice
Mix chopped peaches with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so the peach pieces release their juices.
Blend peaches up in a blender or food processor until nice and smooth. (Add 1/4 cup of your whole milk if you need more liquid to blend it up)
In a large bowl combine peach mixture with heavy cream, whole milk, vanilla extract, and remaining 3/4 cup sugar. Set aside.
Get out your freezer bowl and start running your ice cream maker. Pour the peach mixture into the running ice cream maker. And allow to run according to manufactures instructions (Mine is about 25-30 minutes.)
Serve now for soft serve ice cream.
For scoopable ice cream, scoop the peach ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight. Then scoop and serve.
Making pies and cakes from real dirt was part of my childhood. I gave that up years ago, but this Dirt Cake, made by daughter, Megan, was a real treat. A kid of any age loves this cake. Megan made with real whipped cream–delicious!
Dan sent the recipe for these delicious cookies to daughter, Megan, and we loved them! They are chewy and ‘healthy’ or so we told ourselves. It’s wonderful to share our recipes with family and friends! Thanks, Dan!
Dan’s Oatmeal Cookies
1 pound margarine
2 cups brown sugar (packed)
1 cup white sugar
2 teaspoons vanilla
3 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
6 cups uncooked oatmeal
2 teaspoons salt
8 oz. walnuts (optional)
6 oz. dried cranberries or cherries (optional)
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
Cream margarine and sugar. Add eggs and vanilla. Beat well.
Combine all dry ingredients. Add dry ingredients to wet mixture.
Drop cookies onto cookie sheets and bake until golden brown.
Megan is the dessert queen of our family. She whipped up this decadent dessert and served it in an antique compote dish of my Mother’s. It was rich, velvety and so wonderful. Perfect for your Valentine’s Day dinner…or anytime you want to spoil your family and friends.
6 ounces (170 g) semisweet chocolate, finely chopped
6 tablespoons (89 g) unsalted butter, cubed
4 large egg yolks
1/4 cup (50 g) granulated sugar
2 teaspoons vanilla extract
1 cup (240 ml) heavy cream
Sweetened whipped cream, chocolate shavings, and fresh strawberries for garnish, optional
In a small heatproof bow, combine the chocolate and butter. Set the bowl over a pot of barely simmering water. Stir constantly until chocolate is melted and smooth. Remove from heat but leave the pot of simmering water on the burner.
In a medium heatproof bowl, whisk the egg yolks and sugar together until well combined. Set the bowl over the pot of barely simmering water and whisk for about 5 minutes, until the mixture turns pale and becomes slightly stiff. Remove from heat.
Stir in the vanilla followed by the chocolate mixture. Stir for a few more minutes to allow the mixture to cool then set aside until it cools to room temperature.
In a large bowl, whip the cream to soft peaks. Whisk 1/4 of the whipped cream into the cooled chocolate mixture. Use a silicone spatula to gently fold in the remaining whipped cream until fully mixed in.
Divide the mousse among four 6-ounce ramekins and refrigerate until set, about 1 hours.
Garnish with whipped cream, chocolate shavings, raspberries, or strawberries if desired.
HOMEMADE WHIPPED CREAM
1 cup (240 ml) heavy whipping cream
1 teaspoon vanilla extract
4 tablespoons confectioners’ sugar
In a medium bowl, whip cream with an electric mixer on medium-low speed just until soft peaks form.
Add vanilla extract and sugar. Continue to whip until the cream forms stiff peaks. Make sure not to over beat, the cream will become lumpy and butter-like.
Irish Potato Casserole is a favorite recipe shared with me by my sister-in-law, Betty, many years ago. I have served it often as a side with Prime Rib or with Baked Ham with many compliments. This is a wonderful potato dish that you can prepare the day before and have ready for the oven before your guests arrive. Over the years, I’ve substituted low-fat cream cheese and sour cream with equally good results. It’s a winner, winner chicken dinner kind of recipe!
I’ve shared a photo of the casserole before baking. Every time I make this, I am in such a hurry to serve the meal, that I forget to take a picture after. The after picture would be very similar but with a browned top….never said I was a professional blogger!
This Christmas we will again, have the Irish Potato Casserole with Prime Rib and other family favorites!
IRISH POTATO CASSEROLE
8 to 10 medium potatoes, peeled
8 ounces cream cheese
8 ounces sour cream
1/2 cup melted butter
1/4 cup chopped chives
1 clove garlic, minced
1 teaspoon salt paprika
Cook potatoes in boiling water until tender. Drain and mash.
Beat cream cheese until smooth. Add potatoes and all other ingredients (except paprika) and beat until well combined.
Spoon into lightly buttered casserole and sprinkle with paprika.
Cover and refrigerate overnight. Remove from refrigerator 1 hour before baking. Uncover and bake at 350 degrees for 35-45 minutes or until thoroughly heated.
Snickerdoodles have always been a family favorite. What do you do when you want a Snickerdoodle but too lazy to make individual cookies? You find a Snickerdoodle Bar recipe. I doubled the recipe and made it in a 9 x 13 pan lined with parchment paper. This recipe is easy and uses ingredients that are in most pantries. Another recipe that will be made over and over again.
1/2 c.Butter, room temp. (can use Vegan butter)
3/4 c.Granulated Sugar
1/4 c. Brown Sugar
3/4 tsp.Cream of Tartar
1/4 tsp.Baking Soda
Cinnamon Sugar Topping:
Allow butter and egg to come to room temperature. Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper. Set aside.
In a bowl, mix together butter, granulated sugar, and brown sugar until combined.
Add vanilla and egg and stir until fully mixed.
Add flour, cream of tartar, baking soda, salt, and cinnamon to the bowl. Fold into the butter mixture until combined. Evenly spread the batter into the baking dish.
In a small bowl stir together sugar and cinnamon for the topping. Sprinkle on top of the cookie batter. Bake for 35-40 minutes.
Remove from oven and allow to cool in the pan for about 10 minutes before removing and cutting into 16 squares.
Wild Plums are a new discovery for me. A few weeks ago, I was on a walk with my granddaughter when we saw these pretty purple, red and yellow fruit growing in the open space. I brought a few back to house and identified them. Wild Plums! My daughter and her family walked to open space to pick several pounds of fruit. We were cautiously optimistic and decided to make a trial batch from the few ripe plums. We left the skins on for the trial. It was delicious but and we did not like the texture of the cooked skins.
A week later, the rest of the plums were ripe and we decided to make and can the jam, using a food strainer to remove the skins. My Mom’s trusty food strainer did the trick!
The jam is pretty and tart. I can’t wait to try it on breakfast toast, pancakes, or perhaps with a mild cheese.
Finding these little gems caused interest in the history of the wild plum and how Native Americans and our ancestors may have used them. Wild Plums appear to grow in many states. The Minnesota Conservation Volunteer published an interesting history.
WILD PLUM JAM
5 pounds Wild Plums 5 cups sugar (the original recipe called for 10 cups of sugar) 4.5tablespoonslemon juice
Pit the plums and place them into a thick bottomed pot.
Add in the lemon juice and cook for a few minutes, until the plums begin to release their juices.
Add in sugar and stir. Simmer, stirring often for about 10 minutes.1/2 to compensate for the naturally sweeter fruit.
When the jam thickens, pour the hot jam into a food sieve. Press to remove the juice and pulp. Discard the remaining skins. Put back on heat to assure the jam returns to temperature.
Pour the hot jam into prepared canning jars. At this point, the jam can either be stored in the refrigerator or processed for 10 minutes in a water bath canner.
After a 10 minute process, turn off the heat, wait 5 more minutes and then remove the jars from the canner.
Allow the jars to cool, and after 24 hours place any unsealed jars in the refrigerator and use within a few weeks.
Many years ago my husband’s family had a large family reunion on the North Carolina Beach. Each family took turns cooking dinner. My brother-in-law, Ron, and his wife, Cathy treated us to a Low Country Boil. It was wonderful and something our family still loves. While we are landlocked, we can still enjoy a good Low Country Boil.
LOW COUNTRY BOIL
5 quarts water
2 pounds Kielbasa or hot smoked link sausage, cut in 1″ pieces
4 pounds small new red potatoes
6 ears fresh sweet corn, husked and cleaned
4 pounds fresh shrimp in the shell
1 red onion
Old Bay Seafood seasoning
Optional: Add fresh, cleaned mussels or crab at the same time as the shrimp.
Bring 5 quarts water and 1/4 cup Old Bay Seasoning to a rolling boil in a large covered stockpot.
Add potatoes and onion; bring to a boil and cook, uncovered, 10 minutes.
Add sausage and corn, and return to a boil. Cook 10 minutes or
until potatoes are tender.
Add shrimp to stockpot; cook 3-4 minutes or until shrimp turn pink. Drain. Serve with Old Bay Seasoning and cocktail sauce.
Living through a Pandemic was certain not on my wish list but here we are. While I try to keep an upbeat attitude, my first inclination is go dark but I’ve learned that doesn’t accomplish a thing.
Keeping busy with things that interest me is key. I have a long list of ‘to-dos’ that I have been ignoring so … get on it, Cathy! There is yardwork and garden preparation, closets to be cleaned, Shutterfly books to finish, genealogy research to be done, etc. I try to accomplish a little of this each day but self-care and personal connection is most important.
This is day 13 of self isolation except for a very protected trip to get my allergy shot (extreme tree pollen allergies) and porch delivery of my Mom’s chicken and noodles to my girls and their families.
Each day the weather cooperates, I try to go on a long walk. Seeing neighbors outside playing with their children, sitting on their front porch or simply waving to neighbors warms my heart. The two best experiences while walking were 1) encountering a family of dinosaurs with Mom and little daughter in full dinosaur costumes and Dad in a mask; 2) completing a chalk lava field drawn by a child on their sidewalk. I love to see such creativity!
Talking with my girls and my grandchildren is saving me, too. My grandchildren are ages 6, 4, 3 and 1. The opportunity to read books, have dance parties, and just play via video chat is a wonderful capability that we all can enjoy. Talking with friends, Virtual yoga with my Hot Flash yoga pals, virtual happy hour with our local winery, and family Zoom sessions also help to keep me connected.
I’ve not been to the store since Friday, March 13 but I have plenty to eat. My Mother taught us to always have a full pantry and freezer and now is the time to use it! To conserve on eggs, I’ve shifted my daily egg to a breakfast cake I’m loving with a dollop or yogurt!
2 mashed bananas 1.4 cups oatmeal 2 beaten eggs 3 cups berries (fresh, frozen or canned/drained–even less works just fine) 1/2 teaspoon cinnamon (optional)
Mix together and placed in greased pan (about 8×10″) and bake at 350 degrees for 25 minutes. Cut in squares.
I heat a square of breakfast cake in the microwave for 20 seconds and then add a dollop of Greek Yogurt. So yummy!
This experience causes me to think back to the 1918 Spanish Flu Pandemic and the hardship of those times. What did our ancestors do in quarantine, usually with a multitude of children and no chance of grocery delivery or the care of today’s modern medicine. My Grandma Susie would be slaving over a hot wood cookestove in a very tiny house, with 4 little kids running underfoot. To my knowledge, no one in our family died during that time but I do not know who may have contracted the disease, either.
A friend shared with me that her Grandmother had written a journal during the time of the Spanish Flu and she has been reading it. It prompted her to start a journal for her grandchildren. What a great idea! I am not a journal kind of person, but this is such a unique time in our lives, that I think it is important to document what this experience has been like. Perhaps we can actually learn from our mistakes in the future.
In closing let me thank everyone who is sacrificing their own safety to care for the people of the United States. You are our true heroes!