Hi everyone! I hope this newsletter finds you happy and healthy! I've got some great articles coming up soon. Some reviews of cookbooks and products I know you will enjoy hearing about so watch for those soon. My latest recipe is a chilled tangerine soup with blackberry sorbet for those of you who enjoy fruit soups as a dessert or want to try something different! Also sitting in my kitchen as we speak is a warm, just out of the oven lemon cobbler that tastes as great as it smelled cooking! Sadly I can only have a small little bit and am planning on making select family members plumper as I am working on losing weight but it sure is fun making these creations. Hey, I've gotten 20 lbs off :) so yea me right? Ok.. back to business.. anyway, that article with the recipe for lemon cobbler will be coming live on the site on Monday but I'm sending it in this newsletter for you to get an early copy of this recipe before it's up. There is a recipe for homemade vanilla ice cream here too as this is great with whipped cream or vanilla ice cream if you like. Happy Cooking! Deb
3 cups Self-rising cake flour
3/4 cup unsalted butter
1 1/2 cup buttermilk
2 lemons, peeled, and sliced very thin, seeds removed
2 Tbsp plain flour
1 1/2 cups sugar
1 stick butter chopped small
1 1/2 cups hot water
Preheat oven to 375ºF.
For the pastry: Place flour in a bowl and cut in the butter until fine and crumbly. Don't overwork. Stir in 1 cup of the buttermilk. If you need to you can add the rest to make it stick together. Form into a mound on a floured surface, wrap and allow to rest.
Place lemons in an 8- x 11-inch pan. Sprinkle flour and sugar over lemons. Sprinkle chopped butter over lemons. Pour hot water into pan and add dash of salt. Flour hands and press out the dough big enough to cover the baking dish. Place the dough over the filling in the baking pan and fit to pan. After covering the filling cut 3 or 4 vents in the crust with a knife. Using a pastry brush gently brush the buttermilk over the top of the crust and sprinkle with sugar. Bake at 375 degrees for 30 - 35 minutes or until bubbling and browned. Serve warm. Great with whipped cream or ice cream!
Homemade Vanilla Ice Cream
1 can sweetened condensed milk
1/4 cup sugar
1/4 cup brown sugar (unpacked)
1 pint heavy whipping cream
1 pint half and half
1/4 tsp salt
2 1/2 Tbsp vanilla extract
In a large mixing bowl whisk the eggs, add the can of sweetened condensed milk and whisk together until thoroughly mixed. Then add both sugars and whisk well. Add the heavy whipping cream, half and half, salt and the vanilla extract. Chill in the refrigerator for about four hours before freezing according to the directions with your ice cream freezer.
Here's the latest article from the Holiday/Seasonal Cooking site at BellaOnline.com.
Tangerine Soup with Blackberry Sorbet
This chilled tangerine soup with a few small scoups of blackberry sorbet tastes great and is easy to make!
Please visit holidayandseasonalcooking.bellaonline.com for even more great content about Holiday/Seasonal Cooking.
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Deborah Adams, Holiday/Seasonal Cooking Editor
One of hundreds of sites at BellaOnline.com