It’s delicious! Snow ice cream is also fun to make–especially for the kiddies.

When I was very young, back in the 20th century, my grandma would make snow cream whenever we had a “big” snow, meaning one that was big enough to scoop up in her tin pan.

It’s easy to make:

Esther’s Snow Cream (Snow Ice Cream)

Ingredients:

1 dish pan of snow (about a gallon)

1 cup granulated sugar

2 cups milk (or evaporated milk like Granny used)

1 tablespoon of vanilla

Directions:

1. Gather the cleanest snow you can. (Watch out for the yellow snow!) It’s usually best to get it right after a heavy snowfall.

2. Stir in sugar, vanilla, and just enough milk until it’s the right consistency. Add a little at a time so you don’t end up with snow soup.

Serve in small bowls immediately. Mmm…

© Wade Kingston

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My love for Griswold cast iron cookware began about 30 years ago. For the longest time I had only the one 6″ skillet. Gradually, it dawned on me that of all my cookware, the Griswold skillet was the one I would grab again and again to cook with.

That first Griswold skillet was seasoned perfectly, so nothing stuck to it. And of course, no other cookware conducts heat as evenly as good cast iron. Whether cooking with gas or electric, I soon learned that all types of Griswold cast iron could be depended on for even cooking. And whether a batch of spaghetti sauce or a large Dutch oven of chili, sticking was never a problem.

Alas, the Griswold Manufacturing Company–an American manufacturer of cast iron home products founded in Erie, Pennsylvania–is no more. It began in 1865 and finally closed in 1957. The company had a world-wide reputation for its high-quality cast iron cookware, which today are collector’s items. A quick search on eBay shows that Griswold items, particular the more desirable or rare ones, can sell for hundreds of dollars each.

Searches at yard sales, flea markets, and such netted me a couple of nice Griswold pieces. But even at estate auctions, people know the value of it and will bid it up. (Unlike many formerly-owned cooking items, the well-seasoned cast iron that has been previously used is prized). It may be difficult to find additional pieces for a reasonable cost. Some say Wagner cast iron is just as good, but I have to disagree. Continue reading “Loving My Griswold Cast Iron Cookware”

No more humdrum salads.

Are you tired of the lettuce/tomato/salad dressing routine? You know you should eat healthy salads, but you are sick to death of the boring monotony of most concoctions?

Prepare to be amazed–to have your taste buds rocked. This simple summer salad will virtually explode with flavor in your mouth. I guarantee it.

Take advantage of summer’s bounty–and the awesomeness of fresh tomatoes. Not only delicious, salads of course have the added benefit of being good for you.

Give it a try. I know you’ll love it.

Below are the ingredients for one serving.

Ingredients

10 or 12 fresh cherry tomatoes. (or chunks of regular tomatoes)

1 thin slice of onion–broken into bite size pieces

2 tablespoons of aromatic cheese crumbles–(I prefer Maytag blue or Roquefort, but any blue cheese will suffice. DO NOT skip this ingredient).

1 clove of garlic, finely chopped

3 green olives, sliced

4 walnut halves, broken into small pieces

2 tablespoons of good, high quality olive oil (you can get by with 1 tablespoon)

salt and pepper to taste (easy on the salt as blue cheese and olives are salty)

Simply mix everything in a bowl and eat! Too delicious to describe. Honest.

© Wade Kingston

I just returned from a long stay in Florida, where of course I had to try several versions of delightfully cool Key Lime Pie. Key limes are also known as Mexican or West Indian limes. If you can’t find them in your area, substitute bottled Key lime juice. This recipe is modified from the classic one found on many condensed milk and Key lime juice labels. There’s more lime juice in it!

Key Lime Pie Recipe

Makes 8 servings

 

For crust

• 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted

For filling

• 1 (14-ounce) can sweetened condensed milk
• 4 large egg yolks
• 1/2 cup plus 2 tablespoons fresh or bottled Key lime juice

For topping

• 3/4 cup chilled heavy cream

 

Make crust:
Preheat oven to 350°F.

Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.

Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.

Make filling and bake pie:
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).

Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.

Make topping:
Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.

© Wade Kingston

Cherry Delight with ThreeTwists. Most cooks know how to make this cold, creamy, rich dessert. But of course I have to tinker around with recipes until I make them a bit better.  (In my humble opinion, that is).

Let me say right off the bat that I’m posting the easy version. But by all means, if you have the time and energy, please make the pie crust yourself. The difference between bought and homemade is night and day. (I’m including the recipe, just in case).

This no-bake pie is a breeze to make. There are three things I do differently from most recipes. Continue reading “Cherry Delight with Three Twists”