Delicious, easy, and perfect to make in advance, whether for 2 or 20. The first time I had ever heard of this cake was when it was to be served at a catered party in someone’s home. The owner … Continue reading
Those blueberries are still at the Farmer’s Market this weekend. I know so, because I still have plenty of berries to pick from my late-ripening bushes. I never would have considered blueberry picking strenuous exercise, but, sometimes, the heat really gets … Continue reading
One of my all-time favorite recipes. From one of my all-time favorite cookbook authors, Bert Greene. When I acquired his book, Greene on Grains, it was the first time I started reading a cookbook as a bedtime book. Goodbye novel, … Continue reading
Strawberry Pavlova…. My daughter’s first recipe! She entered this in her 4H cooking competition this week, and placed 3rd. I don’t know much about 4H, but it is very big in our area. She is a 4th grader, and apparently, … Continue reading
A brand new household favorite! A delicious Louisiana classic that is really, really good. This is really my husband’s dish. He was reading one of my cookbooks a few days ago, and this morning started putting this together right after … Continue reading
I started cooking when I was very young. By the time I was 12, I had pretty much read all of the Joy of Cooking – not all the recipes, but all the other stuff: the mother sauces, stocks, meats … Continue reading
Buttermilk may be a good choice for the lactose intolerant and those seeking to reduce caloric intake. Seek out the “cultured” or “Bulgarian” buttermilk for the best options. Here is a nice summer dessert that the whole family can enjoy, guilt-free, and lactose-free. From Southern Living.
Fresh Strawberry Buttermilk Sherbert
- 2 cups fresh strawberries (or blueberries; July is Blueberry Month!)
- 2 cups buttermilk
- 1 cup sugar
- 1 teaspoon vanilla extract
- Garnish: fresh mint sprigs
- 1. Process strawberries in a food processor or blender 30 seconds or until smooth, stopping to scrape down sides. Pour strawberry puree through a fine wire-mesh strainer into a large bowl, pressing with back of a spoon. Discard solids. Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour.
- 2. Pour strawberry mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Garnish, if desired.
- *1 (16-oz.) package frozen strawberries, thawed, may be substituted.
source: Southern Living, MAY 2008
and, one more sherbert recipe:
Pineapple Mint Buttermilk Sherbert
2/3 cup sugar
2 cups buttermilk
3 tablespoons minced fresh mint
1 8-ounce can crushed pineapple
Add sugar to buttermilk, and stir to dissolve sugar. Add mint and pineapple (with juice). Begin freezing.
So, it’s Friday night, and Cayleigh wants to know what’s for her dessert tonight? I tell her I’ll pick up some delicious Louisiana strawberries, she can have them with whipped cream. Oh great, she says, and as I close the … Continue reading