Rosemary Grape Jelly makes a wonderful glaze for ham or pork, pairs nicely with Manchego cheese, and it’s great in a PB & J sandwich. Back in 2019, I planted a grape vine next to one leg of my pergola. I planted passionfruit vines on the other side hoping to get some shade from the… Continue reading Rosemary Grape Jelly
Fresh sliced pear, blue cheese, spring salad mix and a little apple cider vinaigrette make this simple salad a refreshing addition to summer meals. Every week I get together with some friends who are amazing cooks. Usually, I bring dessert but this week my friends wanted to change things up so I brought salad. Normally… Continue reading Pear Blue Cheese Spring Salad
Blackberry Charlotte Royale is as tasty as it is stunning. Blackberry jelly roll slices surround a light blackberry mousse. Charlottes are an old-fashioned treat that needs to be revived. They are mousse or pastry cream contained by sponge cake and/or lady fingers. I’ve made several of the ones encircled by lady fingers. They are elegant… Continue reading Blackberry Charlotte Royale
Grand Marnier raspberry sauce is so easy to make and incredibly versatile. The Grand Marnier gives it a little something extra. This past week I had big plans for getting some recipes made but my body said no in a big way. On Monday I woke up with an intestinal bug that sat with me… Continue reading Grand Marnier Raspberry Sauce
Summer Berry Pudding is a traditional British dessert that transforms plain bread and some berries into a stunning, flavorful dessert. Summer is the time for berries.
Cherry Vanilla Sorbet – tangy sour cherries with smooth vanilla in a light sorbet. Perfect scooped into bowls or frozen into popsicles. Summer is coming and it’s time for frozen desserts. I love sorbets. You can indulge and not feel guilty. They’re also pretty simple to make. This one is just cherries, water, sugar, lemon… Continue reading Cherry Vanilla Sorbet
You can make this gorgeous rose jelly in less than an hour. The subtle rose flavor with a touch of lemon is perfect for biscuits, scones, ice-cream or cakes. Preserve a taste of summer with this delicate rose jelly. I love roses but Texas is a harsh place to grow them. Roses love acidic soil.… Continue reading Rose Jelly
This creamy no-bake cheesecake with a hint of orange and chunks of peaches is topped with a blackberry mead jelly. The pistachio and butter cookie crust perfectly complements the flavors in the cheesecake. Better yet, you can prepare a Blackberry Mead Peach Cheesecake in about 30 minutes. This week was incredibly busy. We had a… Continue reading Blackberry Mead Peach Cheesecake
Citrus curd brightens up biscuits, desserts and tea. It’s easy to make. You can freeze it or can it to have a bit of sunshine any time. So stock up on citrus when it’s in season. I have a grapefruit tree that produces an abundance of fruit each February. This year I harvested 5 bushels… Continue reading Citrus Curd
Cranberry Lemon Bars – Tart layers of cranberry and lemon curd on a vanilla crust. It’s as fabulous to eat as it looks. I’ve been baking for the homeless when I can. These bars were originally intended to be a treat for them but they didn’t last. It’s a New York times recipe originally but… Continue reading Cranberry Lemon Bars
