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Read more- After years of making Olivia’s Buttermilk Pie (courtesy of Paula Deen, available at www.foodnetwork.com), I branched out and adapted her recipe into this easy and incredibly delicious Pumpkin version. It’s so easy to make your own Pumpkin purée from Pumpkins, or Squash purée from just about any variety of Winter Squash. Take a look at our easy Pumpkin Purée recipe. I love to make several batches of purée and freeze them in airtight freezer bags for use over the winter. It’s perfect for quick breads, cakes, cheesecakes, pasta
dishes, and this amazing buttermilk pie. (I like using Madagascar vanilla paste because it’s thicker than extract and has more flavorful vanilla bean seeds in it.)
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Read moreAfter years of trying different recipes and never being really satisfied, I finally created the perfect mocha cake recipe for my taste buds. I use all-purpose flour since I don’t usually have cake flour on hand. I prayed that the finished cakes tasted as good as the raw batter. I think it does. It even comes out of the cake pans easily without using parchment paper.
The Mocha Cake recipe is wonderful when Strawberries are in season too. Then, I forsake the Mocha frosting and Strawberry Topping. Once the cakes are at room temperature, slice each cake into two layers so that there are four layers. Wash, dry and slice freshly harvested Strawberries and sprinkle them with fine sugar and a splash of raspberry liqueur. After about an hour, spoon the Strawberries over the bottom layer and top with a 1/2 inch layer of whipped cream sweetened with brown sugar and vanilla paste. Assemble the remaining layers of the cake, spreading each with the macerated Strawberries and whipped cream. Top the final cake layer and cake sides with an ample frosting of whipped cream. Decorate the top with whole strawberries. Slice with a serrated bread knife. (Sometimes I freeze one of the cakes and make just a two-layer cake, saving the second cake for another time. Such restraint.)
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Read moreTo enjoy making light Strawberry desserts all winter long, make raw Strawberry Purée at the peak of their harvest. It's so easy and so incredibly convenient to have frozen airtight freezer bags lined up in the freezer. One way to use Strawberry Purée is in our easy Strawberry Yogurt Mousse.
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Read more- Back in the 1980s, Alice Wiegand gave me the recipe for her Strawberry Shortcake topping. It was the best, most explosive essence-of-Strawberry taste that I'd ever experienced. Since then, I adapted it slightly, adding the lemon juice and the Triple Sec. I make it every year, the same day that I pick my Strawberries. I freeze most of it, but I always bake little shortcakes to enjoy it that very night with a dollop of brown sugar-sweetened whipped cream. It's wonderful over almost everything~homemade cheesecake, our Molten Ginger-Lemon Cakes, shortcakes and ice cream.
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Read moreMy husband Sander's favorite desserts are those that are light, like this Strawberry Yogurt Mousse. Compared to other mousse recipes, it's easy to make and it has yogurt in it and doesn't have a lot of sugar so it feels more healthy.
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Read moreThe Ohms family loves a good juice bar. It's tradition. We always include little pitchers of spiced roasted pineapple purée, watermelon purée and ginger simple syrup; bottles of chilled seltzer; and a colorful bowl of sliced lemons, limes, oranges and maraschino cherries. Can't forget the cherries. If you love melons of all sorts, you can modify this easy recipe so that it is half watermelon and half cantaloupe.
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Read moreIn the Netherlands, "hangop" was an old-fashioned dessert made by "hanging up" a double-cloth sack filled with buttermilk overnight. The thickened buttermilk was then folded into thick whipped cream topped with brown sugar, cinnamon and crumbled "beschuit" (rusk). Here is our updated version that can be enjoyed for special breakfasts, healthy snacks or even dessert.