THE BEST DESSERT FOR YOUR SPECIAL DINNER GUESTS...MARSALA ICE CREAM WITH AMARENA CHERRIES

 The spring and summer season is a wonderful time to
throw a party....
set the table with beautiful dinnerware, linen napkins,
light the candles and serve your special guests
a dinner to remember....
and I have just the dessert to put your celebration
over the top.....

This is a brilliant and somewhat sophisticated blend
of ice cream, Marsala Wine, Amarena Cherries and Biscoff Cookies....

Start with a good quality vanilla ice cream....
make sure it is a tiny bit melty from the freezer....just a tad.....

Drizzle about 2 T. Marsala wine over the ice cream.....

This smells soooo good.....

Take a generous spoonful of Amarena Cherries over the ice cream and wine....
drizzle a bit of the juice over this also....
Imported from Italy, Amarena cherries are often
used for an Old Fashioned or Manhattan's.
They are lovely used with bourbon, whiskey and brandy. 
Of course they make a delicious topping for ice cream, gelato and cheesecake!

Surround this goodness with a bit if real whipped cream and add
two Biscoff cookies on the side....absolutely heaven.....
This recipe was shared by the creator Cortney LaCorte!
Cortney used Sherry in her recipe and I chose to substitute Marsala....

IT'S AUGUST ...THIS CALLS FOR HATCH CHILIES AND PEACH ICE CREAM

Hello Loves.....
do you ever wake up in the morning and realize
there is not one thing planned?
No appointments, no day dates, nothing
to make the day extraordinary?
Well, sometimes you may just
discover your day offers you sunshine and flowers.......

We took a run over to my favorite grocery store and oh,
how I love shopping for an idea that pops into my head....
August features our well known Hatch Chile fest and
it's a tradition of ours never to miss this event held
during the month of August.....

The rich aroma of roasting chiles will draw you in
to savor all kinds of delicious goodies....

passing by their beautiful floral department makes me 
soooo very happy........

I plan on serving these stuffed mushrooms

with a delicious grilled steak on Saturday night....

I always love fresh Peaches in August and will
normally make a peach cobbler....
well, I decided instead, I'm going to make
homemade peach ice cream!!!
Doesn't that sound amazing????

These are Texas grown peaches!

I used Paula Deen's recipe for this rich and creamy homemade ice cream!

Absolutely divine!!!

We preferred to put the peaches on top of the ice cream,

rather that mix the peaches into the ice cream......

Let's savor the last of summer.....are y'all with me?

FAVORITE NEW KITCHEN APPLIANCES

Good Morning Loves....

how in the world are y'all doing today!

Thank you so, so much for coming back to visit me today!

I have been having a ball in the kitchen the last few weeks....

I have added two new beautiful appliances which have

been so enjoyable to use....the first being this darling little waffle maker!

I decided to try my hand at making little cinnamon roll waffles

and truth be told, I have my grandchildren in mind for using this

when they can finally visit....

I know they will have a great time making breakfast ....

So easy and smells so delicious.....

This is going to be perfect for one of our beach trips....

The grandchildren are going to love this one!!!

Now this was my heart's desire birthday gift......

This beautiful Cuisinart Ice Cream Maker.......

We made THE BEST Strawberry Ice Cream ever.....

I used one container of fresh strawberries....

clean, stem and dice....add 1/2 cup sugar

and allow to sit for 20 minutes in the fridge.

Blend the berries until juicy.....

Blend berries with 1/2 cup sugar

2 cups heavy cream

1 cup whole milk

dash of salt

1/2 t. vanilla

Pour into the ice cream maker....

which has the frozen barrel in the center...

Taste test....times two

Oh honey baby.......

Transfer ice cream into a freezer container

and store frozen.

This is the best of summer!!!!!

PUMPKIN CRISP...TOPPED WITH BLUE BELL'S BEST!

It's Autumn...

time for Crisps and Cobblers that feature 

the 

Great Pumpkin!

It was a happy day!

Blue Bell is back in the freezer!

Life is complete once again!

Now this being the month of November,

it was time to try one of my all time favorite recipes...

The Pumpkin Crisp

from

"Living High on the Hog!"

This is a darling southern cookbook I added to
the Divine Miss M's collection years ago!
Precious illustrations and fabulous recipes!

This smells like Thanksgiving day!
I tell you, it's so good
we ate if for breakfast!

PUMPKIN CRISP
1 cup sugar
1 1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. ginger
1/4 t. cloves
3 large eggs
1 large (12 oz.) can Evaporated Milk
1 (21 oz.) can of Pumpkin
1 Box Yellow Cake Mix
1/2 cup butter, melted
1/2 cup chopped walnuts or pecans



Mix first eight ingredients in a mixing bowl and combine well with a hand mixer.
Pour into a 11" x 13 " baking dish, prepared with cooking spray.
Sprinkle dry cake mix over the top.
Sprinkle with chopped walnuts.
Pour melted butter over top of all.

Bake @ 350 degrees F. for 50-55 minutes.
Serve warm with vanilla ice cream of course!

Homemade Vanilla boys......

Happy, happy, happy!

MISSISSIPPI MUD SAUCE

Summer is here! You are gonna thank me for this! How can your thoughts of summer not include a delicious ice cream sundae? This is my secret fudge sauce that I discovered when we lived in Dothan, Alabama! I have made it every summer and believe me....you will never, ever buy jarred hot fudge sauce again....sorry Smuckers! Show your Southern Hospitality by serving up this sweet sensation that makes everyone scream for ice cream!!!

MISSSISSIPPI MUD SAUCE

In a small saucepan, stir together ¾ cup sugar and 1/3 cup cocoa powder (unsweetened). Stir in one 5 ounce can of evaporated milk which equals 2/3 cup. Cook and stir over medium heat until it comes to a soft boil. Remove from heat. Now…wait for it…here it comes……oh yeah……

Stir in ¼ cup of chunky peanut butter. Serve warm over vanilla ice cream!

 

 

 Now, that's a crowd pleaser!

Featured with many great recipes at Foodie Friday!
 

 http://designsbygollum.blogspot.com/

 

 

HOT FUDGE SUNDAES....HOW LONG HAS IT BEEN?

 



Remember romance? Those summer evenings when you just talked and talked with the one you loved? Time to spice it up.......set the mood to capture the magic! Soft lighting, a little background music playing and your perfume is scenting the air......now.....serve up a Hot Fudge Sundae and he is putty in your hands........
 
 

 

ESTELLE'S FAVORITE HOT FUDGE SAUCE

1/3 cup heavy cream

1/2 cup light corn syrup

1/3 cup packed dark brown sugar

1/4 cup unsweetened Dutch-process cocoa powder

1/4 teaspoon salt

6 oz fine-quality bittersweet chocolate, finely chopped

2 tablespoons unsalted butter

1 teaspoon vanilla

 

 

 Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.

 

Limes.... Easy, Elegant and Everyday

 This time of year,it seems like the words

 “light” and “colorful” permeate our vocabulary.

Fresh Limes in Spring Bouquet

"Green is the prime color of the world and that from which

it's loveliness arises."

~Pedri Calderib de la Barca

"For in the true nature of things, if we rightly consider,

every Green tree is far more glorious than if it were

made of gold and silver."

~Martin Luther

"Green is my favorite color.

It's my favorite color because it's the

color of my husband's eyes."

~Estelle

How to Make a Cake Roll

 Line your jelly roll pan with the parchment paper.

Prepare and bake the angel food cake according to package directions.

 Sprinkle the towel with powdered sugar.

Cover a space large enough for the entire jelly roll pan.

Cool jelly roll pan 10 minutes, loosen cake from edges of pan,

turn upside down onto towel sprinkled with powdered sugar.

Carefully remove parchment paper.

Carefully roll hot cake and towel from narrow end.

Cool completely on cooling rack, about 1 hour.

 Unroll cake and remove towel. Spread lime sherbet in an even layer on cake.

 Roll up carefully. Place roll, seam side down, on a large piece of foil.

 Wrap in foil and freeze at least 6 hours until firm.

Lime Angle Food Cake Roll

1 box (1 lb) White Angel Food Cake Mix

1 1/4 cups cold water

Powdered sugar

5 cups lime sherbet, softened

Preheat oven to 350 degrees. Line 11 x 17 x 1-inch jelly roll pan with parchment paper. Beat cake mix and cold water with electric mixer on low speed for 30 seconds. Beat on medium speed 1 minute. Spread the batter in prepared pan. Bake jelly roll pan 20 to 25 minutes, or until top springs back lightly when touched in center. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan. Turn upside down onto towel sprinkled with powdered sugar. Carefully remove parchment paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on cooling rack, about 1 hour. Unroll cake and remove towel. Spread lime sherbet in an even layer on cake. Roll up carefully. Place roll, seam side down, on a large piece of foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer and cut roll into 3/4 inch slices. Store wrapped in freezer.

Ah, Still in Love With......Brownies Ala' Mode!

It's movie night at The Maine House! There is nothing better than wrapping up in a warm chenille cozy throw, with new pj's and a pair of warm new socks, turning on a great movie and oh yes, don't forget something chocolaty, gooey and simply decadent to enjoy! Shhh....it's the only way I could convince Darling to watch one of my favorite chick flicks!!

These two favorites are now being served in Estelle's dining room! Where are you darling? The movie is starting and your ice cream is beginning to melt!

Estelle's Fudge Brownies

1/2 cup (1 stick) butter or margarine, melted

1 cup sugar

1 teaspoon vanilla extract

2 eggs

1/2 cup all-purpose flour

 1/3 cup Cocoa

 1/4 teaspoon baking powder

 1/4 teaspoon salt

Heat oven to 350°F. Grease 9-inch square baking pan. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack! Cut into even squares for serving. You can also frost these with your favorite fudge buttercream if you desire to!

Buttermilk Pecan Ice Cream

1/4 cup sugar

1/2 cup heavy cream

2 cups buttermilk

2/3 cup sweetened condensed milk

3/4 cup evaporated milk

1/2 teaspoon vanilla extract

1 cup candied pecans

1/2 cup coarse sea salt

 

 

Whisk the sugar, cream, buttermilk, condensed milk, evaporated milk, vanilla and candied pecans in a large bowl. Pour into a bag. Prop a 1-gallon zip-top freezer bag open in a large container; pour in the buttermilk mixture. Press out the air and seal. Chill the bag until ready to make the ice cream. Fill your container.

Put about 10 cups ice in the container, filling it about three-quarters of the way, then pour in the sea salt. Nestle the sealed bag of buttermilk mixture in the ice. Start shaking! Tightly cover the container with the lid. Shake vigorously for about 15 minutes, or until the buttermilk mixture is thick. How long it takes depends on your shakin'! OR...put it in your home ice cream maker and prepare according to the manufacturer’s instructions.

Candied Pecans

 In a large saute pan, melt the butter and then add the brown sugar, salt, and pecans, in that order, with a stir between each. Stir on medium-high as bubbles form, and continue to stir until the sugar is dissolved as much as possible and the coating on the pecans becomes sticky, 6 to 8 minutes. Remove from the heat and spread the mixture onto a baking sheet to cool. Refrigerate for about 10 minutes.

 Two Perfect Endings~

Abbie's Berry Pink Christmas Party!

May the season rekindle childhood joys of

holidays past.

A Maine House Mosaic

Estelle's is throwing a holiday Christmas party for our one and only granddaughter....Miss Abbigaile, AKA "Abbie", AKA, "Miss Abbie", AKA, "ABBS", AKA, "My Darling Abbie"....oh lawd, I could go on and on with little pet names. She is THAT precious to us! I am telling you this is the sweetest child I have ever seen. From the moment she was born (Grandma and Papa presented her with a ginormous white, fluffy, soft as silk polar bear with a big satin pink ribbon), she has been so loved by all of us. When I redecorated in Texas, we made one of our bedrooms "The Princess Room!" It was girly beyond belief and was reserved for the Divine Miss M and Miss Abbie. Lo and behold, there were several of Rob's college friends that seemed to enjoy the Princess Room when they stayed over the weekend visiting from Texas A&M....go figure?? Miss Abbie is now eleven, soon to be twelve, so Grandma is taking sheer delight in hosting a berry pink Christmas party for Abbs and her little friends. We are serving a pasta casserole, fresh green salad, homemade french rolls and the most heavenly ice cream cake with pink sparkling grape juice with raspberries! A touch of elegance, a touch of grown-up, a touch of berry pink (Abbs signature color) and a whole lot of love! Merry Christmas our darling girl!

White Chocolate-Cherry Chip Ice Cream Cake

1 box Super Moist white cake mix

1 box (4-serving size) white chocolate instant pudding and pie filling mix

1 cup water

1/3 cup vegetable oil

4 egg whites

6 cups cherry-chocolate chip ice cream

1 cup whipping cream

1 package (6 oz) white chocolate baking bars, chopped

1/4 cup hot fudge topping

Heat oven to 350°F.  Spray bottom only of 13" x 9" pan with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (batter will be very thick). Pour into pan. Bake 29 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Meanwhile, place ice cream in refrigerator 1 hour to soften. Cut cake into 1- to 1 1/2-inch squares with serrated knife. In very large bowl, stir ice cream until very soft. Add cake squares; stir until cake is coated (cake pieces will break up). Spoon mixture back into pan. Smooth top. Freeze about 3 hours or until firm. Meanwhile, in 1-quart saucepan, heat whipping cream until hot but not boiling. Stir in chopped white chocolate until melted and smooth. Pour mixture into small bowl. Refrigerate 1 hour 30 minutes to 2 hours or until cold. Beat white chocolate mixture on high speed until soft peaks form (do not overbeat or mixture will look curdled). Spread over ice cream cake. In microwavable food-storage plastic bag, place hot fudge topping; seal bag. Microwave on High about 15 seconds or until melted; squeeze bag until topping is smooth. Cut off tiny corner of bag; squeeze bag to drizzle topping over cake. Serve immediately, or cover and freeze.

May you always be a child at heart!

Happiest of Holidays!

There's Always Room for Ice Cream!

When visiting Kennebunkport, you will enjoy strolling through the town, visiting the shops and little cafe's. At the end of Union Street, in a big white Federal Style home, sits Ben and Jerry's Ice Cream Parlor! It's a must have! One of those little things in life, that brings a smile to each of us, no matter what your age! Take time to enjoy a little shopping break, climb the steps, try a new flavor of their frozen treats and take a seat outside! Just enjoy a New England afternoon!

You may even catch a glimpse of Miss Barbara and President Herbert Walker "George" Bush stroll by! They live down the street in their summer estate!

 

Excerpt of article published in Down East which was

submitted by Ida LeClair .......she has the infamous New England accent!

I could not imitate this if I tried!

To hear Ida's full article..click here

http://www.downeast.com/node/26299



"September’s one of my favorite months here in Maine. For one, the tourists have thinned out, so it’s not so crowded downtown. We still get ‘em, of course, but instead of families exhausted and cranky from spending too much time together, you mostly see mature couples. You know, people who get to bed early and aren’t in such a rush. Folks who know how much a cup of coffee costs at McDonald's with the senior discount.

Frankly, it’s a relief to get back to a regular schedule. Summers have a way of being just go, go, go. What with all the cookouts, family visits, outdoor concerts and the like, seems like every other night we’re off doing something, and most weekend is scheduled to the max. It’s a lot of fun, of course, but I’m looking forward to getting my eating under control, getting back into my exercise routine. What am I saying? I don’t really have an exercise routine. But I’m thinking about getting one, ‘cause I can hear my fat jeans taunting me from the bottom drawer of my dresser, “Try us on, Ida. We dare you! We double dare you!”

I’m just not ready for that ordeal. The road from June to September may have been paved with good intentions, but now it’s littered with empty Ben and Jerry containers, and those plastic cups from the Peanut Buster Parfaits down to the DQ. (By the way, did you know that you can get one of those hot fudge sundaes at McDonald's with extra hot fudge for less than two bucks? That way, it doesn’t really feel like you’re indulging. It’s just a little something, something sweet to finish off a meal.)

Soon it’ll be pumpkin time, the leaves turning yellow, orange, and red, then falling from the trees. And apples, fresh picked: delicious as is or baked in a pie. But not now. Right now it’s September in Maine. The sky’s bright and there’s a sense of anticipation in the air. A time for new beginnings!"

 Mexican Frozen Delight

1/2 cup margarine or butter

1 cup all-purpose flour

1/2 cup chopped blanched almonds

1/2 cup sugar

2 tablespoons unsweetened cocoa

1/4 teaspoon salt

Filling

3 cups coffee ice cream, softened

3 cups chocolate ice cream, softened

1/2 teaspoon cinnamon

1/8 teaspoon cloves

Sauce

2/3 cup hot fudge ice cream topping

2 tablespoons coffee-flavored liqueur

Melt margarine in large skillet. Add flour and all remaining crust ingredients to butter; cook over medium-high heat for 3 to 4 minutes or until mixture is crumbly, stirring constantly. Reserve 3/4 cup crumbs for topping. With back of spoon, press remaining mixture firmly in bottom of ungreased 9-inch square or 11x7-inch pan. Place in freezer for 10 to 15 minutes to cool. Spoon coffee ice cream over cooled crust. In small bowl, combine chocolate ice cream, cinnamon and cloves; stir gently to mix. Spoon over coffee ice cream. Sprinkle with reserved crumbs. Cover; freeze 5 hours or until firm. In small saucepan, combine ice cream topping and liqueur; heat over low heat until warm, stirring frequently. Drizzle warm sauce over individual servings!

 Strawberry Pistachio Frozen Cream Delight

Crust

1 1/2cups chocolate cookie crumbs (from 15-oz. pkg.)

1/4 cup powdered sugar

1/4 cup chopped pistachios

6 tablespoons butter, melted

Strawberry Layer

1(1/2-gallon) container strawberry ice cream

Pistachio Layer

1(1/2-gallon) container vanilla ice cream

1(3.4-oz.) pkg. instant pistachio pudding and pie filling mix

1cup half-and-half

Fudge Sauce

2 cups powdered sugar

1(6-oz.) pkg. (1 cup) semisweet chocolate chips

1/2 cup butter

1(12-oz.) can (1 1/2 cups) evaporated milk

1 teaspoon vanilla Frozen whipped topping, thawed,

Fresh strawberries,



Line 13"x 9" pan with foil, extending foil over all sides of pan. In medium bowl, combine all crust ingredients; mix well. Press evenly in bottom of foil-lined pan. Freeze 30 minutes. Place strawberry ice cream in refrigerator to soften. Spoon softened strawberry ice cream onto crust; smooth with back of spoon. Freeze 30 minutes.

 Place vanilla ice cream in refrigerator to soften.  Place softened vanilla ice cream in large bowl; stir with spoon until smooth. In small bowl, combine pudding mix and half-and-half; stir until blended. Add to ice cream; mix with electric mixer at low speed until well blended. Spoon over strawberry ice cream. Freeze 4 hours or until firm. 

Meanwhile, in large saucepan, combine powdered sugar, chocolate chips, butter and evaporated milk; stir to mix. Bring to a boil over medium heat, stirring occasionally. Boil 5 minutes, stirring frequently. Remove from heat. Stir in vanilla. Cool at least 1 hour before serving. 

 To serve, let dessert stand at room temperature for 15 minutes. Cut into squares. Serve each with fudge sauce, whipped topping and fresh strawberries! Makes a beautiful presentation!