Ingredient Spotlight: Blueberries, Raspberries and Blackberries

Are fresh berries in season at your farmer’s market?  Or maybe even in your own backyard?

I haven’t picked fresh blackberries very many times in my life, but one time stands out as special.  I was with my mom and my oldest daughter, who was just a baby.  We had been visiting with my great-aunt Denny and my cousin Vick.  Both of them were elderly, but still spry.

Aunt Denny decided we should go out to an old family cemetery in Estill County, KY.  I remember she was wearing a house dress and she added a sun bonnet before we went outside.  A real sun bonnet, like in the olden days.  She was in her late 80s or early 90s at the time and this was 20 years ago.  Even so, it was long past the time when people donned sun bonnets, but it seemed fitting for her.

In the cemetery, among the old stones marking graves of great-grandparents and other family members, were blackberry brambles.  We picked enough to make a small cobbler for dessert that night.  That was one of the best desserts I’ve ever eaten, simply because of the story and the people.

Here’s the recipe we used to make the cobbler, along with a few others:   [Read more...]

White Chocolate Raspberry Homemade Ice Cream and a $200 Walmart Card Giveaway!

It’s no secret that I love ice cream. I’m pretty sure ice cream is a perfect food. It’s so creamy and sweet and easy to eat. If I could get away with it, I’d eat two bowls a day.

I love to make ice cream too. I almost always do a variation on the sweetened condensed milk and half & half recipe. Now I’ve got a variation that you are going to love. It will open a whole world of new homemade ice cream flavors to you.

The secret is International Delight coffee creamer! I did have to play around with this a little bit. (I know. Such a sacrifice to have to eat more ice cream.)

At first, I used all International Delight and no half & half. It worked, but it didn’t set up nearly as well as I thought it should. So the next batch I used 1 cup half & half and 1 cup International Delight. Perfect!

I’ve tried the White Chocolate Raspberry and Peppermint Mocha flavors in the ice cream recipe. Both were delicious.

Here’s what you’ll need to make it (minus the half & half that didn’t make it into the photo):  [Read more...]

Raspberry Sherbet

Hello to all of Tiffany’s followers! I’m pleased as punch to be doing a guest post here on Eat At Home while Tiffany is away.

My name is Cheryl and Lake Mary Musings is my blog.  It’s not a cooking blog, per se, but I love to cook and do post recipes now and then. You can read more about me at the Who is CherylK? tab.

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I thought I’d share a recipe for Raspberry Sherbet that would be nice for the Memorial Day weekend.  I’ve been making this recipe for years and it has never failed to get rave reviews!

This is such an easy recipe to make well ahead of time but it looks and tastes expensive. If you like raspberries, you’ll love this dessert.

Here’s what you’ll need:

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  • 1 10-ounce package frozen raspberries, thawed and mashed
  • 1 scant cup sugar
  • 1 cup sour cream
  • ½ teaspoon vanilla

Mix all ingredients well and freeze.  Makes 4-6 servings.

That’s it!  It’s easily doubled or tripled (which is a wise thing to do). It will keep for weeks in a freezer container.  I hope you’ll try it and let me know what you think.

We all know that Eat At Home is an excellent blog with family friendly recipes and menus that are delicious but simple. That’s just what we all need in this hectic world.  It’s what attracted me from the start.  So thanks, again, Tiffany.  Hurry back!

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