Can’t decide if it looks simple to make, or hard to make? It’s not just making a cake out of the box, though, there are multiple steps to get to the final product. However, my 11-year old made this. … Continue reading
Radishes courtesy of my neighbors garden… they are beautiful! A little bit of this, and a little bit of that… You will need: 1/2 cup cooked chicken, chopped, 1 cup fresh strawberries, sliced 1/4 cup pecans, toasted … 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
Here’s what’s left of one of the last flats of the strawberry season in Louisiana for 2013: What to do with these beauties? The list is endless…. Salad with goat cheese and balsamic vinegar/glaze… smoothie… yogurt and granola… strawberry shortcake… … 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.