Our Lemon Balm plant came back this year and its growing out of control. I had to find an outlet for its energy. Pineapple Balm Sorbet This pale yellow, green-flecked sorbet is wonderful as a dessert or as a palate cleanser, otherwise known as an intermezzo. This recipe is excerpted from Herbs in the Kitchen… Continue reading Pineapple Balm Sorbet
Jason makes these for us when we are good.
I like to keep this recipe where I can find it. Just made my 3rd batch this week.
An Italian Easter tradition that tastes good even if you are not Italian. Easter Pie 8 ounces 1 7/8 cups all-purpose flour1/8 tsp salt6 ounces 3/4 cup unsalted butter, cut into small cubes3 ounces cold water1 1/2 pounds 2 3/4 cups ricotta cheese6 eggs (yolks and whites separated)8 ounces soppressata sausage (cut into a 1/4-inch… Continue reading Easter Pie
This debuted at Thanksgiving 2010. I hope it comes back. It was my first time doing the whole she-bang from scratch.
Cake Batter Ice Cream Nancy's favorite. Ice Cream. That we made. 1 cup milk1/2 cup sugar2 large egg yolks1 teaspoon vanilla extract2 cups heavy cream3/4 cup white cake mix sifted Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160˚F… Continue reading Cake Batter Ice Cream
A little bit involved, a lotta bit tasty.
A summer treat for Logan.
When Karen and Todd came to visit we made this yummy treat. It was really a shame we waited until the last night they were here because there were lots of leftovers for me!
One of mom's classics.