cooking Archives - Page 14 of 24

Peach Frozen Yogurt

March 4, 2010 jennifer Desserts

This week we tried a new flavor in our homemade frozen yogurt recipe.

I love this recipe because it’s so very simple. Three ingredients: yogurt, sugar, half and half. The peach flavor has been a hit with everyone. We like to make homemade frozen yogurt because it’s a little lighter than ice cream, and we love the subtle tartness that the yogurt brings. We love the consistency of this recipe. At around $5.00 for 3 quarts, it’s a great price too.

Here’s the quick recipe, but if you want a step-by-step click here .

2 (32 ounce) tubs of yogurt * 2 cups sugar 2 cups half & half Combine ingredients in a large bowl and stir to combine. Pour into ice cream maker and process according to manufacturer’s instructions (mine needs ice and rock salt). When finished, scoop into large container and place in the freezer for a couple of hours to harden more. Serve and enjoy!

*We have found that yogurt WITHOUT high fructose corn syrup tastes much better with this recipe. In fact, I never buy yogurt with high fructose corn syrup in it for my family as it seems to mask the flavor of the yogurt so much and is far less healthy. In my area the best yogurt for this recipe has been the Western Family brand yogurt, which I watch for on sale (2 for $3).

Hope you like it!

Hopeful Homemaker

Cucumber Punch

March 1, 2010 jennifer Beverages

A friend of mine passed this recipe along to me when I was planning for my baby’s blessing celebration. We found it to be a hit: simple shopping list, easy preparation, and a great taste that people are just a bit surprised by.

Ingredients needed:

2 liters of Sprite or 7-Up, a can of limeade concentrate, water, sliced cucumber (peeled or unpeeled according to your preference), raspberries.

Mix the limeade concentrate with water according to directions, then add a 2 liter bottle of soda. Mix together, then add sliced cucumbers, raspberries and ice. Let sit for about 30 minutes before serving so the punch can absorb the flavor of the cucumbers.

It looks pretty in a punch bowl or in a glass, and it turns a beautiful pink after the raspberries sit in it for a while.

This has become a favorite in our house. I hope you like it too!

Lincoln’s Corn Cakes

February 12, 2010 jennifer Breakfast, President's Day

Our family has a special tradition every February 12. We eat hoecakes (otherwise known as corn cakes). Corn cakes is probably a better term, but my children love the name hoecakes. The name is a result of these cakes being cooked over a fire on the end of a hoe.

This was one of Abraham Lincoln’s favorite foods. He first ate them as a boy, and they remained his favorite breakfast food throughout his life. He often bragged that he could eat them faster than anyone could make them. He also enjoyed them for late Sunday supper.

Essentially, corn cakes are pancakes made with cornmeal instead of flour. Start with 2 cups cornmeal and mix in 1 teaspoon salt and 1 teaspoon baking soda.

Add one lightly beaten egg.

Then add 3 cups (yes, you read that right) buttermilk.

Mix until combined. The batter will be fairly thin.

Cook in a hot pan sprayed with nonstick spray and serve with butter and maple syrup. (Lincoln ate them drenched in sorghum syrup and butter.)

They are actually really yummy. The buttermilk adds a tangy flavor that offsets the sweetness of the syrup. Some members of our family actually prefer corn cakes over pancakes because the cornmeal makes them a bit heartier and gives them more texture.

I have actually used many different hoecake recipes over the years. (I think Martha Stewart even had one on her website sometime!) The version I’ve just shared with you is our favorite.

This recipe comes from a cookbook that I hunted down after contacting a museum for more information about the foods that Lincoln ate. It’s not easy to find, but if you’re really interested, you can go on a treasure hunt of your own. It’s titled “Lincoln’s Table” by Donna D. McCreary.

Just in case you’re curious, George Washington ate them, too! They make a perfect breakfast dish for President’s Day: tasty AND historical!

Lincoln’s Corn Cakes 2 cups cornmeal 1 tsp. salt 1 tsp. baking soda 1 lightly beaten egg 3 cups buttermilk Mix together and cook like pancakes. Have fun!

One comment abraham lincoln, cooking, history

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