Thursday, August 20, 2015



3 1/2 cups milk (I used 2%)
1/2 cup heavy cream
1/2 cup baking cocoa
1/3 + 1 tablespoon sugar
2 eggs
pinch salt
1 tsp vanilla
1/2 cup semi sweet chocolate chips

Whisk together the milk, cream, sugar and cocoa powder in a medium saucepan. Continue whisking and heat over medium heat until very hot (but not boiling). 

Beat the eggs in a medium bowl. Slowly pour about 1/2 of the milk mixture into the eggs, whisking to combine. Pour the egg/milk mixture back into the saucepan and combine well with the rest of the milk. Heat over medium heat until slightly thickened. Don't let it boil. 

Remove from the heat and add the salt, vanilla and chocolate chips. Whisk until the chocolate chips are melted. Let cool and pour into popsicle molds.

Monday, July 27, 2015

Apricot Rosemary Jam

I was speaking with my youngest daughter via Skype one evening recently as she pulled jars of this jam from her canner. The combination of savory herbs and sweet fruit intrigued me and I asked her for the recipe. Here it is:

Apricot Rosemary Jam

1.5 lbs of pitted, ripe apricots, cut into chunks (1 dry quart)
2 cups granulated sugar
3 Tablespoons finely chopped fresh rosemary
1 Tablespoon lemon juice

Combine the apricots, sugar and rosemary in a large pot. Bring to a boil and simmer for 15-20 minutes until thickened. To test for thickness, spoon a small amount onto a plate and draw a spatula or spoon through the center. The jam is done when the edges don't immediately come together. 
Remove from heat, stir in the lemon juice.

Pour jam into 6 - 1/4 pint (1/2 cup) sterilized jars. Top with lids and seal as usual. 

Yields: 6 - 1/2 cup jars or 3 1-cup jars. 

Tuesday, June 23, 2015

Butterscotch Marshmallow Squares

Years ago, we lived in a tiny apartment in south Texas. It was hot as blazes. I wrote my mother (pre-internet) to ask for some of her unbaked sweets recipes. I still have the folded and stained sheet of paper on which she typed out three recipes for me. This is one of them. 

It comes together fast and requires no baking. The squares freeze well. 

Butterscotch Marshmallow Squares

1 cup peanut butter (I use Adam's brand - natural, unsweetened, smooth - but crunchy would be good, too)
2 teaspoons butter
1 - 12 ounce package butterscotch chips
4 cups colored marshmallows

Melt the first three ingredients together. I use a glass bowl in the microwave for one minute, stir and then heat for another 30-60 seconds, if necessary. Let the mixture cool a little.
Stir in the colored marshmallows.
Pour into an 11 x 7 glass baking pan. Let cool (in fridge), then cut into squares. Enjoy!

Saturday, February 28, 2015

Carrot Ginger Soup

It's been a couple of weeks of influenza/colds/conjunctivitis around here. I think we're at the tail end of it all. On Friday night I felt like cooking something and what I craved was this carrot soup, laced with healing ginger and garlic. Easy, filling, and oh, so comforting.

Carrot Ginger Soup

1 medium onion, diced
3 cloves garlic, roughly chopped (or whole)
1 Tablespoon chopped fresh ginger (use more or less to taste)
1 Tablespoon olive oil
5-8 carrots, peeled and roughly chopped
1 zucchini, washed and roughly chopped
1 quart chicken stock (preferably home made)
salt and pepper to taste
a swirl of cream, optional

In a medium-large saucepan, heat the olive oil over medium heat. Add the onion and saute for 2-3 minutes, stirring frequently, then add the garlic and ginger. Saute for a further minute or two.

Add the carrots, zucchini and chicken stock. Cover and bring to a boil, then lower heat and simmer 20-30 minutes or until vegetables are very tender.

Cool slightly and puree with an immersion blender. Season to taste. A couple of tablespoons of cream will smooth out the flavors and add richness. I usually add cream, but this time I didn't have any on hand and the soup is fine without it.