We have all been stuck indoors for too long, and I’m sure you think you are running out of creative ideas for yourself or your family to do on a freezing afternoon, plus I think there is another snowstorm coming this way sooo it might be time to make quite possibly one of the best treats you have had in a while. Yep, snow ice cream. My grandmother used to make it for us kids, easy for anyone to make. Yummy for everyone to eat. • 1 small can sweetened condensed milk • 1 bowl clean snow Add the sweetened condensed milk a little at a time to the fresh snow with a wooden spoon until you have the sweetness you want. Make sure it is mixed well. Freeze if necessary for a bit. Of course you can add – chocolate chips, pretzels, food coloring, but I like it...
This cake is both elegant enough for company and easy enough for a weeknight. I think the secret to making this cake (or cookie) great is to mix the ricotta into the wet ingredients really well, that’s what makes it light. Also, I swapped out a bit of the flour for fine cornmeal and that is in this recipe, you don’t have to. Oh! I was looking for a simple way to apply a powdered sugar design for the top when Dave said he had an unused floor stencil. It worked PERFECT. LEMON RICOTTA CAKE 3/4 cup unsalted butter room temp (plus a bit more to grease pan) 1 cup sugar 3 room temp eggs zest of 2 lemons and juice of one 1 1/2 cup whole milk ricotta cheese at room temp 3/4 cup all-purpose flour 1/2 cup fine cornmeal 2 t baking powder 1/2 t sea salt Powdered sugar for dusting Preheat oven to 350 Place a round of parchment paper on the bottom of a 9″ round springform pan and butter both the sides and bottom. In a large bowl add butter and sugar. Beat on med speed until fluffy. Add the lemon and zest. Add the eggs one at a time and beat between each egg. Add the ricotta cheese mix really well. In a separate bowl mix flour, cornmeal, baking powder, and salt. Slowly mix together then add to wet ingredients until just together. Place batter into pan and bake for 45 minutes or...
Pumpkin Cake with Honey Frosting This recipe is adapted from the kitchens of Martha Stewart. I have been making it every fall for at least ten years, it’s an easy recipe that always makes a moist, delicious spice infused cake, with a surprising honey icing finish. Cake One stick unsalted butter- melted 2 1/2 cups all-purpose flour 2 t baking soda 1/2 t salt 1 1/2 t cinnamon 3/4 t ginger 1/2 t nutmeg...
Mums. They’re everywhere from grocery stores to flea markets this time of year and we are programed to sit them around and then try to plant it for next year (mine mostly die). With an average cost of $5 why not rethink your approach. Mums are beautiful, they come in awesome colors, have nice sturdy stems and the plant almost always has a nice variety of buds and flower size. Perfect for an artful...
Popcorn may be my oldest friend. It’s been in my life longer than I...
Teacup, shallow bowl, anything that can hold a bit of water can hold a...
I think this old-fashioned recipe should be the next big thing. It does...