So, over the summer I decided to pull out the ice maker and try my hand at some sorbet.
I am not able to eat ice cream very often so every once in a while I like to have some sort of frozen treat.
We had quite a few left over strawberries at one point and I figured why not give sorbet a try.
I have to say this was a delicious, refreshing treat!
Fast to make, set up nicely in the freezer and was such a wonderful treat.
The strawberries were super sweet which just added the enjoyment of the sorbet. :)
I used and followed the recipe from Joy of Baking without a problem.
* Exported from MasterCook *
Recipe By: Joy of Baking Serving Size : 4 Categories: Dessert
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup water 1/3 cup sugar -- white-granulated 2 1/2 cups strawberries* 1 tablespoon lemon juice
Place the sugar and water in a small saucepan, over low heat, and stir until the sugar is completely dissolved (about 3-5 minutes). Boil the mixture for one minute then remove from heat. Pour the sugar syrup into a heatproof container, and place in the refrigerator until completely chilled (about an hour or so).
Meanwhile, thaw the frozen strawberries and then place the thawed strawberries in a food processor and process until the strawberries are pureed. Transfer to a large bowl, add the lemon juice and liqueur (if using), and refrigerate until the mixture is thoroughly chilled. (If using fresh strawberries, puree the berries in the food processor, transfer to a large bowl, add the lemon juice and liqueur (if using), and place in the refrigerator until chilled.)
Once the simple syrup and pureed strawberries are completely chilled, combine the simple syrup with the pureed strawberries. Transfer the mixture to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the sorbet to a chilled container and store in the freezer.
We had a bit of mom and son fun on Tuesday with Spencer.
He had to make a food that is found in the area that used to be Ancient Egypt, Isreal or Iraq for a portfolio (project) for school.
Since most of his class was doing Hummus (yummy) he wanted to try something different and well, pitas were it.
I have to say he did a great job! I tried once last year and they never turned out, his were a bit on the heavy side (think that was due to high humidity with the storms around) but they puffed open. :)
Shh... he would be so angry with me if he knew I posted these pictures but I am was really impressed with him and wanted to share.
We took our annual apple picking trip way back in early September (I know a bit late but better than never) to Sky Top Orchard and it was a wonderful time. The morning temp was nice and cool with the mist still in the air.
Along the way Nate found a friendly furry friend. :)
Mmmmm.... the trees were simply loaded with apples this year. Just loved this single one hanging on.
Wagon has baskets and is ready to roll!
Which way to go?!
Yummy... apple butter!
Baskets of apples already picked and ready to purchase.
Doesn't get any better than this!
BTW- I tried a cider donut for the first time and o.m.g. words cannot describe that wonderful warm fried goodness.
Ahh... it is that time of year again when soups are such a welcome to take the chill out of the air.
Dh and I are trying to eat more soups for lunches and free the remaining for another day, so far so good. :)
There is nothing like a good bean soup to warm you up on a chilly day and this tasty one sure does the trick.
Very easy to make, wonderful flavor and will fill you up. The only aspect I did not like about the soup was the molasses, it really changes the flavor. I liked the flavor without adding the full amount so the next time I make it I will definitely be using only a tiny amount.
Soups on! * Exported from MasterCook *
Yankee Bean Soup
Recipe By: Taste of Home - Country Extra Serving Size : 8 Preparation Time: 30 minutes Categories : Main Meal/Soups
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups dried navy beans 1/2 pound bacon slices -- diced 3/4 cup onion -- chopped 1/2 cup carrot -- chopped 1/3 cup celery leaves -- chopped 4 cups water 2 cups lowfat 1% milk 2 teaspoons molasses -- *see Note 1 1/3 teaspoons salt
Place the beans in a Dutch oven; add water to over by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain and rinse beans, discarding liquid. Set beans aside. In the same pan cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons of drippings.
In the drippings, saute onion until tender. Stir in carrot and celery leaves. return bean to the pan. Add water. Bring to a boil. Reduce heat; cover and simmer for 1 3/4 to 2 hours or until beans are tender.
Stir in the milk, molasses, salt and bacon. remove about 2 1/2 cups of sour; cool slightly. Place in a blender or food processor; cover and process until pureed. Return to pan; heat.
This blog is simply a place for me to share items and ponderings from my daily life. I love to bake, it is a way for me to relax and unwind. I am a mom to two boys- won a Junior in college heading to Japan for a semester to a year (gasp!) and a senior in high school ready to explore the world and head to college. We have four dogs that well, keep us busy and never a dull moment.