Monday, July 16, 2018

Fresh Fruit Ice Cream

 As we are putting up with 100 degree days here in Texas, the kids and I thought ice cream would be a good idea, and besides, July is National Ice Cream Month!! We loved this quick and easy strawberry ice cream.  My serving dish is this cute Mary Engelbreit teacup that my friend, Bea, gave me.  


 My sis sent home this hen and chick plant that she packed into a wet paper towel and into a plastic bag, which I carried home in my suitcase from Ohio.  I put the plant in this whimsical lady vase that my daughter gave me.  Don't the chicks look like curls drooping down?

 Here are my happy cooking campers with our yummy ice cream.  What joy these little people bring to me!

 We decided to use some little goblets for serving.  I think  the ice cream was a hit!


 My youngest daughter-in-law found this soft jersey knit at Hobby Lobby, and I made my littlest granddaughters matching outfits. 

 Big sister, Harper, loves having Hayden wear something matching with her.

Yield: six or more servings, or about 1 and 1/2 pints

Fresh Fruit Ice Cream

I taught the kids to make our own half-and-half, by using half heavy cream, and half milk.  This ice cream couldn't be simpler and it tasted great, too! We used strawberries, but blueberries, raspberries, peaches or blackberries would be good, too.  If you'd like vanilla ice cream leave out the mashed fruit, and increase the vanilla to 1 tablespoon.


3 cups half-and-half
1 (14-ounce) can sweetened condensed milk
1 cup pureed or mashed fruit
1/2 tablespoon vanilla


Combine all ingredients.
Put in ice cream freezer container and freeze according to manufacturer's directions.
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Monday, July 9, 2018

Strawberry Tartlets

 I am having one of my all-time favorite desserts that I've been making for over 48 years, only this time I made the Strawberry Pie  into tartlets.  When you slice into a strawberry pie, it doesn't keep very well, and starts to get watery very quickly.  Making individual tartlets kept the filling fresher, and stayed for several days.  The daisies in my lady vase are from my garden.  I started with three plants years ago, and now I have a whole row of them on the side of my house.

 Isn't this strawberry snack set so pretty?  My sweet friend,  Linda, gave it to me for my birthday one year.  I love it for eating my breakfast from, for lunchtime, or snack time.  

 Linda also gave me the pedestal plate, which also has a larger one that goes underneath, to form a tiered pedestal.   It comes in handy for so many things.  If you'd like the recipe for the strawberry pie, check it out here.  I've made that recipe more times than you can imagine!  This time, the filling made enough for 9 little graham cracker tartlets.  I was able to take some to my neighbor for a birthday treat.  

 Look at my cutie pie littlest grand!  Isn't she sweet?

My youngest son, Kevin, took Harper and me to the Crayola Experience.  My oh my, and what an experience it was.  We spent almost 5 hours there!!  I am grateful and most appreciative for whenever I am invited to share joy in the lives of my family.  


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Thank you for your visit!  xo

Monday, July 2, 2018

Happy 89th Birthday to My Mom

 I was in Ohio this past week to celebrate my dear Mom's 89th birthday!!  Doesn't she look so cute?  I made her favorite angel food cake and topped it with her favorite frosting.  For our dinner we had, at Mom's request: Sloppy Joe's, green beans, cole slaw, pink raspberry lemonade, and the cake with ice cream and homemade hot fudge sauce.    My sister made  Strawberry Whipped Sensation Pie, also.  Mom loved it all!

 My sister set up the buffet for her, with fun props, pretty paper plates and napkins, and the counted cross stitch that she made years ago. 

 We made this cake pedestal from a thrifted candlestick that Mom had bought years ago, and a new plate ($2.50) from Big Lots.  Mom loved the plate so much.  it went so well with the paper plates. 

 Here's Mom's favorite cake.  My sister and I love it, too!  The recipe for the Speedy Meringue Frosting can be found here.

Here's a selfie with me, my brother, Mom, and my sister.

Here we are using our props:  My sister (holding my niece's baby, our great nephew, and my Mom's newest great grandson,  my niece, me, Mom, and my nephew. 

I had to get my nephew's girlfriend in the pic, who is on the left.  She was sweet enough to take our pictures, and then she did a timed selfie of all of us. 


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Monday, June 18, 2018

Blueberry Preserve Tart with Almonds

 Would you care to join me for some Fergolotta with Almonds and Jam?  I've had this recipe for some time, and finally decided to make it.  You can choose one of my blue and white teacups for your tea.  My friend, Joy, gave me the beautiful pottery pitcher when we first moved to Texas going on 32 years ago.  Joy and I were friends in Ohio, and she and her hubby moved here six months before we did.  Joy is one of those kind, gentle souls, that is always there for me.  

 Cissy and her brother, Caiden, joined me for Cooking/Art Camp this week.   After having lunch at Chik Fil A, we went and filled up a grocery bag to donate to a local Food Pantry.  My church collects these bags once a month, and my helpers found things that were needed. 

  Both of the kids asked if we were having Cooking Camp.  I can't tell you what a JOY it is for me to know that they care so much!!  We made S'Mores Pops and they had fun putting these together.  I had seen this idea on the Today Show as a less calorie version of S'Mores.  You just use a lollipop stick, dip the bottoms in melted chocolate, and then dip in crushed graham cracker.  We also dipped some in sprinkles.  These would make fun party favors, too!

My son Mike, taught the kids and I how to make a watercolor sunset painting, and then we added a fine point sharpie palm tree at the end.  Aren't they pretty? 

Yield: 8

Blueberry Preserve Tart with Almonds

The actual name of this recipe is Fergolotta with Almonds and Jam, and I'm not sure what magazine I cut this recipe from. It says that the recipe is adapted from Millie's Bistro, in Toronto. I had some homemade blueberry preserves, but I think raspberry, peach, or apricot would be good, too.


1 and 1/2 sticks (3/4 cup) unsalted butter, softened
1/3 cup sugar
1/2  teaspoon almond extract (the  recipe calls for 1/4 teaspoon, but I wanted more)
1/4 teaspoon salt
1 and 1/2 cups flour
1/3 cup blueberry preserves or jam
1/3 cup sliced almonds


Beat together butter and sugar in a bowl with an electric mixer until pale and fluffy, about 4 minutes, then beat in extract and salt.
Add flour and mix at low speed until just combined.
Reserve 1/2 cup of dough, wrap in plastic wrap, and chill.
Press remainder with floured fingers onto bottom and sides of 10" x 1" tart pan, with removable bottom.  Chill shell until firm, about 30 minutes.
Preheat oven to 350 degrees.
Spread preserves over bottom of tart shell, then crumble the reserved dough over the preserves.  Sprinkle with almonds.
Bake in middle of oven until golden brown, about 40 minutes. 
Cool tart in pan on a rack, then remove side of pan.  Serve warm or at room temperature.
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Monday, June 11, 2018

No-Bake Cookies

 How about some no-bake cookies out by my waterfall?  Cissy and I made some after school this past week. 

 I'm using my Roy Kirkham Alpine Strawberry teacup.  Can you see the bees that are in the design?

 My Grace's teapot that my sister gave me is one that I love to use in the summertime.  I'm very careful in caring for it because of the design.

When I picked Cissy up from school, it was funny to see that we both had on  shirts in the same shade, although her's is showing up more yellowish.  Here is her plate of cookies to take home for her family. She showed me how to use the timer on my cell phone to take our picture!  

This past week,  Riley, who is in the middle, graduated from 8th grade.  Yes, he's taller than his 17 year-old brother!  I was thankful to attend with the family. 

 Also this week, Cissy, graduated from 5th grade.  I'm here with my daughter, who helped with the after school Beach Bash for all the classmates.

Yield: 24-36 depending on size when dropped

No-Bake Cookies

I used to make these for my own four kids when they were young, and now my grandchildren can enjoy them.


1 stick butter (1/2 cup)
2 cups sugar
1/2 cup milk
1/4 cup cocoa powder
1/2 cup peanut butter
3 cups oats
2 teaspoons vanilla


Mix butter, milk, sugar, and cocoa; bring to a rolling boil and boil 1 minute. 
Remove from heat and immediately add peanut butter, oats, and vanilla. 
Stir mixture well and then drop by spoonful onto waxed, or parchment paper.  Cookies will harden as they cool. 
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Monday, June 4, 2018

Blackberry Cobbler

 It's Blackberry Cobbler for teatime on the patio.  Would you like to join me?  I also have some Blackberry Sage tea, by Republic of Tea, which is one of my favorites.   It says, "Tea for Wisdom" on the label, and I like it hot and iced.    I used some of my doilies that I love for a table covering.

 My long time friend, Pat, and I had lunch at a favorite tearoom recently, which is inside an antique mall.  We decided to browse a few aisles before leaving, and we both spotted this blackberry teacup, and both thought at the same time, that we would buy one for each other!  Isn't it pretty? The pattern is Lavinia,  by Royal Worcester.

 You know how I love my lady vase,  and I filled her hat with some petunias! 

 I thought I'd share one of my hanging planters that's overflowing with ivy, geraniums, dusty miller and petunias.  

 One day after school this past week, Cissy and I made pecan pies (her choice!!).  Didn't she do a good job? 

My son, Mike and I,  were privileged to be asked to babysit for my two youngest granddaughters for three nights and days while my youngest son, and daughter-in-law went to San Francisco for a wedding.  Harper and I made brownies together, played make believe, spent time in her donut shaped little pool, read books, and had such fun.  it was so nice that my son, Mike, came along, too, and helped with his nieces.  They give him so much joy!

Loving, caring for, and hugging this little cutie pie, Hayden,  fills my soul with so much joy and laughter.  She laughs so much around me, and it makes me so happy to know that my son and daughter-in-law tell me that they've never seen anything like it, except around me.  One thing is certain, and that is, grandparents and grandchildren need to be around each other, as they have a special bond. 

Yield: 8Pin it

Blackberry Cobbler

This recipe won the grand prize for "Betty Crocker Recipes from the Soul" contest


2 1/2  cups fresh or frozen (thawed and drained) blackberries (do not use blueberries) 
1  cup sugar
1  cup Gold Medal™ all-purpose flour
2  teaspoons baking powder
1/2  teaspoon salt
1  cup milk
1/2  cup butter, melted
Cream, whipped cream or ice cream, if desired 


  • In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
  •  In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
  •  Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

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Monday, May 28, 2018

Impossible Coconut Pie

 Have you ever made an impossible pie?  Their popularity came about in the 1970's-80's, with recipes were printed on the back on Bisquick boxes.  They're so easy, and make for a quick pie.  You can even make your own baking mix, if you'd like, and I have one on my blog, or you can just used a boxed baking mix.  How about enjoying a slice today?  I've used my giant polka dot teapot planter for some decoration, that's planted with my shamrock plant.  I'm using another of my late great Aunt Kitty's painted plates and teacups. 

 Isn't this a pretty design?  I wonder if painted china is still being done?

Yield: 8 slicesPin it

Impossible Coconut Pie

This is a quick and easy (lazy) pie, which can be eaten warm or cold.


3/4 cup sugar
1/2 cup baking mix
1/4 cup butter or margarine, softened
2 cups milk 
1 teaspoon almond extract
1 teaspoons vanilla
4 eggs
1 cup flaked or shredded coconut


  • Preheat oven to 350 degrees. Grease 9-inch pie plate with shortening or cooking spray.
  • In blender, add all the ingredients, except for the coconut.  Blend on low until mixed, for about 3 minutes.   Pour into pie plate, and let stand for 5 minutes. 
  • Sprinkle the coconut on top of the pie. 
  • Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.
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Monday, May 21, 2018

Cinnamon Bun Scones for the Royal Wedding Watch

 I fixed a tray for my bedroom, for watching the wedding of Harry and Meghan.  I'm using my pretty rose teapot and matching teacup that some dear friends gave me.  I have a tin of English breakfast tea for brewing, and a sausage and asparagus frittata, fresh berried with whipped cream and a yummy scone.

 I enjoyed the wedding while viewing from my comfy bed!

 The first kiss and hooray for love!

 Cissy came over on Friday and she mixed up the Cinnamon Bun Scones.  Here she is cutting the butter into the flour mixture.  She tried my pastry blender first, and then I showed her how to cut by using two knives.  She preferred this method.  The previous weekend, most of my family went to Arkansas, where we stay with friends on their ranch.  When Cissy came the days before we went, she asked what we were making.  I told her that we had three desserts to bring for our trip, but I didn't think we could make them all in an hour.  She so wisely said, "Yes we can.  We are professionals!"  Do you know what??  We completed all three in an hour!!

Yield: 12 sconesPin it

Cinnamon Bun Scones

These yummy scones are reminiscent of cinnamon buns, but without all the wait!


2 cups flour
1 cup oats (quick or old-fashioned)
1/4 cup plus 2 tablespoons sugar (divided use)
1 tablespoon baking powder
1/4 teaspoon salt
1 stick butter, chilled and cut into 8 pieces
1/4 cup milk
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup toasted pecans (see note)
2 teaspoons cinnamon
 Glaze (recipe follows)


Preheat oven to 425 degrees.  Spray cookie sheet with nonstick spray or line with parchment paper.
In a large bowl, combine flour, oats, 1/4 cup sugar, baking powder, and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
In small bowl, combine milk, egg, and vanilla; blend well.  Add to dry ingredients all at once, and stir with fork or rubber spatula just until dry ingredients are moistened.
In second small bowl, combine remaining 2 tablespoons sugar with pecan and cinnamon; mix well.  Sprinkle evenly over dough in bowl,  gently stir batter to swirl in cinnamon mixture. (Do not blend completely.) Drop dough by 1/4 cupfuls 2  inches apart on cookie sheet.
Bake 11-13 minutes or until golden brown.  Remove to wire rack; cool 5 minutes.  Drizzle glaze over tops of warm scones and serve. 
GLAZE:  In small blowl, combine 3/4 cup confectioners' sugar and 3-4 teaspoons orange juice or milk.
NOTE: To toast pecans, preheat oven to 350 degrees.  Spread pecans in single layer in baking pan and bake until lightly browned and fragrant, about 6-8 minutes.
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My grandson, Caiden, celebrated his 13th birthday in Arkansas!  He had fun 4-wheeling, fishing, playing paint ball,  and swimming in the river!

My granddaughter, Avery, turned 11 this past week, and I was able to take her to dinner on the day before her birthday.  It's always so nice being with this sweet girl!

Here's a picture of our family members that went to Arkansas. 

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