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You all know how I adore a rustic fare. For me, cobbler is the perfect expression of myself thru food. I adore everything about it’s Southern, rustic, fruitful, sweet, hearty wholesomeness. My favorite waivers between apple and cherry, I go back & forth each time I have one or the other, so I imagine I like them both absolutely equally. That seems all fair in the world of food choices, no?
Fully aware of my constant cobbler debate, Mom decided upon Apple Cobbler for a post-holiday dinner dessert this year. Oh joy! So as I write this post, I must say I’m skewing much towards the side of apple cobbler as a favorite once again. The apples were crisp and even in the wintry chill, reminded me of a perfect Fall day in North Carolina.
This recipe was well, adapted we shall say, from a basic recipe, mostly because I’m not the best at following instructions and I got a bit ambitious with the initial mixing of ingredients. But much to my delight, it’s hard to mess up a hearty cobbler and so I shall share our delicious mishap with you too.
Rustic Apple Crisp
Toss together the following ingredients in a lovely mixing bowl. This will be the inside of your cobbler. Spray a glass baking dish & fill with the below:
6 small granny smith apples, in thin slices.
4 TBSP flour
1/2 cup brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
Sprinkling of salt
Mix the following ingredients together for the crumbly topping to pile atop the apple mixture:
3/4 cup flour
1/2 cup brown sugar
6 TBSP salted butter in pats
2/3 cups oats
1/4 tsp cinnamon
1/4 tsp nutmeg
Bake in oven at 350F degrees for 30-40 minutes. Serve with whipped cream or scoop of vanilla bean ice cream. Top with caramel sauce for even more oooh’s & aaaah’s.
As I see the packages of fresh strawberries line the shelves at the super market (whatever happened to those cute little baskets?)I can’t help but share this delight of a recipe as we get closer and closer to the spring season.
I love the term gelatin, it reminds me of those orange boxes of Knox. And after much searching, I have finally determined that the “L of C” inscribed on some of the recipe cards in our families collection, stands for “Lady of Charm” who was something of a homemaker icon in Michigan.
So, as most people do love a good cheesecake, I hope you will enjoy this seasonally fresh little treat.
IceMilk Aprons was featured today in the Atlanta Journal-Constitution as part of the Southern Recipe Restoration Project.
Let me start by saying, what a true honor to be featured as part of this wonderful project. The Southern Recipe Restoration Project includes a panel of renown chefs and is rooted in the belief that the heirloom recipes of Southern mothers, grandmothers, great-grandmothers and on should be preserved, captured and shared for generations to come. A project after my own heart!
Click here to read the full AJC article which profiles the story of me & my Grandmother Cele Marcoux and shares three of her beloved recipes: Frozen Lime-Mint Salad, Copycat Fudge Sauce, and Calypso Pie.
Thank you to dear Susan Puckett who spent a great deal of time with me, hearing my story, getting all the nuances and for her appreciation for this great project and the wonderful heirloom Southern recipes preserved for years to come!
A delight of a recipe to share today, the Ice Box Cake.
Similar in name to IceMilk, and similar in that the term “ice box” has really been dropped from our vocabulary today. Ice boxes are what modern day refrigerators are to us today, an absolutely essential development for kitchens everywhere. Most were made of wood, then lined with a metal like tin or zinc, with a layer of padding like cork or straw between to help insulate the large block of ice inside that kept the family food cool.
So todays recipe, the Ice Box Cake is a wonderfully inspiring treat. I hope it will make children ask for years to come “why is it called an ice box cake?” And it makes for a lovely presentation with the lady fingers & glass dish.
I quadrupled (yes, 4x!) the recipe and poured the sauce into small mason jars and stored in the fridge – with the intent in sharing this wonderful treat with friends during the holiday season. Homemade desserts make the perfect hostess gift when you’re invited to a dinner party or when needing gifts for special people in your day. Include a recipe card for an extra-special treat so they may enjoy the sauce long after its gone! Enjoy!
Welcome to our IceMilk Aprons blog. Our mission is to help “preserve your heritage” and it is our hope that we will accomplish this mission.
Our line of aprons is rooted in the passing down of traditions, the sharing of recipes, the art of entertaining, reconnecting with your family and friends, and in the celebration of everyday moments.
Today we share with you a recipe from our Family Collection, passed down through the generations. This hand-written recipe is one of many we will share with you. Nana’s Fruit Salad Dressing is a wonderful recipe for dressing up a dish of fresh-cut fruit for an addition to a brunch spread or a refreshing summer dessert.
We hope that you will join us in our efforts and start a tradition of your own.
IceMilk Aprons www.icemilkaprons.com