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Wednesday, July 23, 2014

celebrating in costume

The famous rose hotel in Elizabethtown Illinois recently celebrated Independence day. A few of my great friends helped celebrate and dressed in period style clothing.
 
 

Friday, July 18, 2014

A Taste of The Isnands In a Bit of Fudge

Summer time is just for a short period of time. Maybe this is a good thing at times when there is so much to do so many places to go. A little breeze, a moment to sit and ponder the day, a cool glass of lemonade these are the things that I love during a busy summer day when the world seems to start spinning out of control. Now I found a delicious little treat that is perfect for a summer giveaway even its just for a moment.



Pina Colada Fudge
1 (12 oz.) package white chocolate chips
1 (16 oz.) tub cream cheese or vanilla frosting
1/4 tsp. salt
1/2 tsp. rum extract
1/2 cup dried pineapple, chopped
1/4 cup toasted flaked coconut
1/3 cup chopped macadamia nuts
1/3 cup chopped pecans
more nuts or fruit for garnish (optional)

1. Lightly butter an 8 x 8-inch baking pan or a 9-inch diameter pan*. Set aside.
2. Melt the baking chips in the microwave in a medium bowl.
3. Stir in the frosting, salt, extract, nuts and fruit until well combined.
4. Scrape into the prepared pan and sprinkle with additional nuts or fruit as garnish, if using.
5. Refrigerate for at least 1/2 hour or until firm. Cut it into squares to serve.

recipe source here

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Thursday, July 17, 2014

Peach Ice Cream

Today is national peach ice cream day. Here in southern Illinois there are peach orchards in a few different places none better known to our family than the Rendleman Orchards. The orchard has been a family farm selling their good for over 100 years. The delicious juicy peaches that can be found there are perfect to create into delicious recipes like peach ice cream.
 
 
 
 
 


1 1/3 lbs. ripe peaches (about 4 large peaches)
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 teaspoon vanilla extract
a few drops freshly squeezed lemon juice
Peel the peaches, slice them in half, and remove the pits. Cut the peaches into chunks and cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice until soft and cooked through, about 10 minutes.
Remove from heat, stir in the sugar, then cool to room temperature.
Puree the cooked peaches and any liquid in a blender or food processor with the sour cream, heavy cream, vanilla and lemon juice until almost smooth but slightly chunky.
Chill the mixture thoroughly in the refrigerator (overnight is best) then freeze it in your ice cream maker according to manufacturer's instructions.

recipe source here