Peaches are in season – FINALLY!! That means lots of juice dripping down fingers as you bite into a sweet ripe peach. It means slices of peaches for cobbler or tarts. It also means Peach Ice Cream.


    2 cups 1/2 and 1/2
    3/4 cup sugar
    1/4 cups nonfat dry milk
    3 cups peeled, pitted sliced peaches, or 1 16oz frozen sliced peaches, defrosted
    3 Tbs lemon juice
    2 tsp vanilla extract
    dash salt

Combine 1/2 and 1/2, sugar, and dry milk in a blender or food processor and process unti smooth.
Add peaches with remaining ingredients and process until smooth.
Chill in the fridge until ready to freeze. Blend mixture for a few seconds before pouring into the ice cream maker.
Follow the manufacturere’s instructions for freezing.

If you like lots of peach flavor in your ice cream then this ice cream is perfect for you. I even added in a few chunks of peach to the mix just before it was finished churning. Perfect!!

This recipe came from From Your Ice Cream Maker by Coleen and Bob Simmons (1994)


Normally I am not a summer soup fan.

    That has now changed.

      Thanks, again, to Dorie!

      warm-weather vegetable pot-au-feu

Dorie describes traditional pot-au-feu as, “a mix of hearty cuts of meats, root vegetables and a warming-down-to-your-toes broth….” But this is NOT a traditional pot-au-feu, it is a “harbinger of warmer times.” There is not a lick of meat in this soup. In fact the only protein is the poached or boiled egg served on top of a warm bowl of barely tender carrots, shitakis, potatoes, spinach, and asparagus to which I added zucchini, and yellow squash.

I finished it with a drizzle of sun-dried tomato coulis since Dorie said we could basically add any summer veggie we had and since my tomatoes are not quite ready yet, I added them through the drizzle instead. Now, if the corn would just come in…..

I cannot tell you how much I actually made. Dorie’s ingredients come together for 4 servings, but since I didn’t really measure anything….

>Please visit the other members of French Fridays with Dorie for their versions of the wonderful, tasty, light summer pot-au-feu!!

And you can find the recipe on page 378 of Dorie’s around my french table which was just named Cookbook of the Year by the International Association of Culinary Professinals. YAY!!!! Dorie!!!

I don’t think there is anything better than cobbler for a quick and tasty dessert. I love making cobbler with fresh fruits – apple, peaches, pears from our trees, strawberries, etc. But if you cannot get fresh then for many cobblers frozen peaches or berries. And this is what Ellie had in store for us this week with Pamela’s pick of

    Mixed Berry Cobbler

which was made will all frozen fruit. I had my reservations. I don’t often use frozen for desserts but I need to remember to trust Ellie. It came out deliciously.

Made even better with just a little of Dorie’s

Home Made Vanilla Ice Cream. Topped with a little of the juicy goodies in the cobbler.

While this is healthy with the Whole Wheat Crust on top, I made it just a little better by using Splenda in the berries instead of the sugar (even though it was only 1/4 cup) and in the topping. Actually, I forgot to put the sweetener in the topping, so just sprinkled it over the entire top of the cobbler. It was good!!

I have to admit, I almost forgot the zest too, but Kayte reminded me when she said (we, along with Marthe)were Twitterbaking) she was zesting. So, thanks Kayte, the zest really added to the flavor.

Pam this was a great pick. I will make it often. You can find Ellie’s recipe on FOODTV and it will be on Pam’s site.

Summer and Citrus. A marriage made in heaven. The heat of the long summer days cooked off by lemonade, limeade, lemon in tea, orange smoothies. Citrus is good. AND good for you.

Now add cupcakes to the citrus and you have a delicious summer treat.

means lots of lime, lemon, and orange zest.

A delighful mix of flavors. The zest of these three cooling fruits is added to the mix. But it just wasn’t enough to really add a distinctive citrus flavor to the cup cakes. If not for the citrusy glaze they would have been almost tasteless.

I made mine in my little mini bundt pan and used three different glazes with some zest on top.

The yellowy lemon glaze was the best (as far as looks) and I tried to mix/match the colors just for fun. Somehow the orange and lime glaze just don’t make the cut.

This was Marthe’s pick for August’s MSC. I like the citrus mix. Next time – more citrus in the cuppys themselves.

Visit the other members of

IT. IS. HOT!! Hot I tell you. Inside. Outside. HOT!!! And you know what that means!!!

      ICE CREAM!!!!!

And not just any Ice Cream – Dorie’s Chocolate Ganache Ice Cream.

I have to tell you, I love Ice Cream. Any kind. Any time. Any where. Doesn’t matter. And the fact that I can make my own. (Any kind. Any time. Any… well not anywhere, but… ) Makes me very happy!! Do I have a favorite? Eh, maybe. Maybe not. Chocolate would be in the top 2. And no, vanilla is not my favorite (unlike most of America). Just above Chocolate would be Chocolate Almond. And this was so easy to make into Chocolate Almond.

The ice cream is easy.

    Make ganache.
    Make custard.
    Mix the two together.

To make it into Almond I added about 1 Tbl of Almond extract and about 1 cup of Sliced Almonds right before the churning was done.

Then I topped it with chopped almonds and chocolate bits.

Now I have to tell you people.

    This. Is. The. Best. Ice. Cream. EVER!!!!

Thanks, Dorie.

And thanks to Katrina of Baking And Boys for this week’s TWD pick. The easy peasy recipe will be on her blog. Or, you could just go ahead and finally buy Dorie’s book: Baking From My Home to Yours. You won’t be sorry.

    Lassi!! Lassi!! Where are you!!

It’s okay, I know it’s supposed to be LassIe. But then this isn’t the same one

This Lassi is a classic Indian drink. Very similar to a smoothie.

With only 4 simple ingredients – Mango, yogurt, honey and ice – it is easy and quick to put together and enjoy. Unfortunately, mangos are not to be found now in Podunk, USA, so I used peach instead. Very tasty. The hint of honey was in the background.

The Lassi was chosen by my friend Leslie over at Lethally Delicious and was perfect for this time of the year. A cool sip on a hot day.

Hopefully the other members of were able to find mangos. You will have to visit their blogs to find out.

Healthy. Seasonal. Tasty. That is what this dish, chosen by Danica of Danica’s Daily, is all about. Fresh tomatoes. Fresh Onions. Fresh Corn. Fresh herbs. And healthy with the chicken breast.

And it was good. Well, mostly. Those of you who come here often (and I thank you much for that) know that I don’t like raw tomatoes. Everything else with tomatoes is good. Raw – not so much. But here they weren’t completely raw, so I tried them. Okay. But no. Still too raw for me. But I liked the warm corn/onion/garlic mix they came with. THAT part I will fix again. BTW this is supposed to also have avacados with the chicken and salad. Sorry, not here. Not a fan!! I know – picky, picky, picky!!

Thanks, Danica. This was a good summer choice (despite the maters).

You can find the recipe on Danica’s Site, or on Ellie’s site or in Ellie’s book – So Easy – on page 144.

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