Custard and Pear Tart with Streusel Recipe: Recipe for Single Crust Pear Pie with Vanilla Custard and Crumble

This pear tart is a rich treat not to be missed. Made with creamy vanilla custard that bakes in your oven and sweet ripe pears; sure to become a holiday favorite.

Pears have long been a symbol of the holidays and this custard pear tart is a great addition to any holiday table. Pears are found in songs, in old tapestry and paintings, artificial pears appear in almost every store covered in glitter or adorned with dew drops. No matter where you look, they seem to be there. Why not on your dinner table too?

Pears have a delicate flavor that is easily overpowered by other ingredients. They are also delicate, easily bruised and quick to become over ripe. Many cooks shy away from using pears because of these traits but when paired with the proper foods, they can be a wonderful addition to a meal.

This pear tart is quick to assemble and can be refrigerated overnight making it a great time saver for busy holiday cooks.

Custard Pear Tart with Streusel :


  • 1 deep dish 9″ to 9 1/2″ pie crust (unbaked)
  • 5 large ripe bartlett pears
  • 1 14oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/4 cup melted butter
  • 1/2 tsp cinnamon
  • 1/4 tsp ground coriander

Streusel Ingredients:

  • 1/3 cup light brown sugar (packed tightly)
  • 1/8 tsp nutmeg
  • 1/2 cup flour
  • 4 tbsp butter


  1. Preheat oven to 425
  2. Prepare pears by first slicing each pear in half lengthwise. Next remove seeds and stem. Finally, cut thin slices of about 1/4 inch thickness.
  3. Arrange pears on bottom of pie crust
  4. In a large bowl, mix condensed milk, vanilla and eggs. Stir well
  5. Add butter, cinnamon and coriander
  6. Beat on low speed with an electric mixer for 1 min
  7. Carefully pour custard over pears
  8. Place in center of preheated oven and bake for 12 min
  9. While pie is in it’s initial baking, make steusel
  10. Combine flour, nutmeg and brown sugar in a med bowl
  11. Add butter and cut with pastry knife until coarse crumbs form
  12. When pie has baked for 12 min, remove pie from oven and sprinkle with crumb mixture
  13. Reduce oven temp to 350 and continue baking for 45 to 55 min until a sharp knife inserted in center of tart comes out clean

Custard and Pear Tart with Streusel is a rich dessert that needs no addition but if you are a fan of whipped cream, a dollop of home made vanilla whip cream goes quite well.

Home Made Vanilla Whipped Cream :


  • 1/2 pint whipping cream
  • 2 tbsp vanilla flavored syrup (the kind you use for coffee or tea)
  • or use
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract


  1. Chill bowl you will be using for whipped cream for 5 to 10 min in refrigerator
  2. Be sure cream is very cold (Don’t let it sit out on the counter. Keep cream chilled until you are ready to use it)
  3. Pour cream into med bowl that has been chilled
  4. Add syrup or vanilla extract. (If you are using sugar instead of vanilla syrup, add sugar after you have begun beating and cream begins to thicken)
  5. Beat on med speed with an electric mixer or by hand with a whisk
  6. Continue until cream forms a soft peak. Be sure to check the thickness often, if you beat the cream too
  7. long, you will end up with vanilla butter.
  8. Refrigerate immediately
  9. Whipped cream will hold it’s firmness for several hour if kept cold. Don’t try to hold overnight, the cream will begin to separate and become runny.

Cheerwine Pound Cake Recipe: North Carolina Soft Drink Flavors This Southern Cake

Cheerwine is a soft drink local to the South and a favorite for drinking and for using in baked goods.

One of the most popular soft drinks in the South is not known widely outside the area. Cheerwine is home based out of a small Southern town – Salisbury, North Carolina. It’s the soda of choice in the area and gets raves in the states where the soft drink is sold, which just includes a few Southern states. People who visit become fans though and will pay to have Cheerwine shipped out.

While the name may be confusing, Cheerwine is not a wine. It’s like Ginger Ale which is not an ale. The old names on sodas were often selected to reflect the appearance of the beverage, and Cheerwine is a beautiful wine red color.

Although, people in the South mostly drink Cheerwine, they also add it to various recipes for an extra special flavor boost. For years, women in the South have been using this secret soda ingredient. It’s not such a secret now, and Cheerwine actually sells a Cheerwine cake through the Apple Ugly Baking Company – another small local company.

There are a number of different types of Cheerwine cakes made around the South. Some are layer cakes with frosting and some are sheet cakes. Then, there are Cheerwine pound cakes. This seemed inevitable, since pound cakes are super popular in the South.

Cheerwine Soft Drink Cake Recipe



  • 1 cup butter (2 sticks) – can use margarine but butter is better
  • ½ cup shortening (Crisco etc)
  • 3 cups sugar
  • 5 large eggs
  • ¼ tsp salt
  • 2 tsp lemon extract (or lemon flavoring)
  • 3 cups plain flour
  • 1 cup Cheerwine soft drink
  • 8 drops red food coloring (optional) – but gives the cake a prettier color


  1. Put the butter out to soften. This makes it much easier to mix up this cake and gives it a better texture.
  2. Cream softened butter, shortening, and sugar until light and fluffy in a large mixing bowl.
  3. Add eggs one at a time and beat well. This gives the Cheerwine cake height and a lighter texture.
  4. Add salt and lemon extract and beat.
  5. Alternate with flour and Cheerwine and beat well until mixture is smooth.
  6. For a pinker color, add food coloring and mix.
  7. Grease a tube cake or bundt cake pan and pour batter in pan. Wipe off any drips on the side for a better appearance.
  8. Bake for 1 hour and 15 minutes to one hour and a half. Check on the earlier time with a toothpick. If the cake is done, the toothpick should come out clean.

Note: This recipe makes a smaller pound cake. It is not one of the pound cakes that goes up and over the top of smaller bundt cake pans for example.

Other Favorite Southern Dessert Recipes:

Southern Red Velvet Cake – This is a Southern fancy cake. The red cake with white frosting really stands out visually. The flavor is fabulous too.

Sweet Potato Pie Recipe – No. This does not taste like a vegetable pie. Think along the lines of pumpkin pie but with a little sweeter taste. If you’ve never tried sweet potato pie, you’re missing out. This is a classic Southern holiday dessert.

Sugar Cookies with Buttercream Frosting – Keep this great sugar recipe in your file. It’s perfect for all kinds of holidays, and it’s fun to make and decorate these cookies. Kids especially like making these tasty sugar cookies.

Grandma’s Homemade Banana Pudding – Banana Pudding made with instant pudding will never cut it after you try the real thing. It does take some time to make the pudding base from scratch, but this is the “real deal” when it comes to banana pudding.

Easy Brunch Recipes – Cookbook Review of Brunch by Parragon Books

Hosting brunch is simple with the cookbook Brunch. Egg recipes, muffin recipes, and waffle recipes are among the inclusions in Brunch.

Brunch, a cookbook authored and published by Parragon Books, Ltd (ISBN: 978-1-4075-9485-9), contains numerous recipes for the late breakfast/early lunch meal of brunch. There are four chapters of recipes in the book, and the recipes range from sweets such as muffins to savory dishes such as smoked salmon.

Each recipe includes step-by-step instructions, an ingredients list, and information on the number of servings for the recipe. Glossy color photos also accompany each recipe.

Simple Brunch Recipes

Many of the recipes in the book require minimal preparation and easy-to-follow instructions. The dishes appear elegant, but they are easy for the home cook to prepare. Some of the sweet recipes included are Dried Cherry Cheesecake Muffins, Banana Bread with Strawberry Compote & Mascarpone, and Apple Pancakes with Maple Syrup Butter.

Savory offerings in this cookbook include Eggs Benedict with Quick Hollandaise Sauce, Tortilla with Roasted Bell Peppers & Spicy Chorizo, Cheese & Herb Souffles with Sauteed Mushrooms, and Mini Bacon & Egg Pastries with Cheddar.

Planning Brunch Menus

One of the benefits of the collection of recipes in Brunch is the variety of servings offered among the recipes. When planning a brunch menu, this book will be a valuable tool because it offers recipes in small portions or in portions large enough to feed crowds. Small portion recipes include twp-serving offerings such as Sausage with Mushrooms, Bacon, Tomatoes & Cooked Bread, Tuscan Beans on Ciabatta Toast with Fresh Herbs, and Toasted English Muffins with Honey-Glazed Bacon & Eggs.

For larger brunch crowds, several of the recipes in this book will serve a group. Larger portion recipes include Doughnut Muffins which serve 12, French Croissants which serve 12, Homemade Granola which serves six to eight, and Smoked Salmon, Feta & Dill Phyllo Packages which serves six. Many of the recipes serve four to six people, as well.

Shopping for Brunch Food

One concern with the brunch recipes in this book is the expense of making the recipes. Several of the recipes include a large number of ingredients, so if budget is a major concern, this may not be the right book.

Many recipes include 10 or more ingredients, which can add up in price, especially with some more expensive ingredients such as salmon, portobello mushrooms, and Gruyere cheese. On the other hand, it is these high-quality ingredients that make the dishes so flavorful.

Unique Pickle Recipes from Antique Cookbooks: Rare, Handwritten Cookbooks Reveal Unusual Ways to Preserve Food

Frugal cooks from the early nineteenth century used a surprising variety of ingredients to make pickles, recording their favorite recipes in handwritten cookbooks.

Most people these days are familiar with dill pickles and sweet pickles. Perhaps they have even been exposed to an occasional jar of bread and butter pickles. A quick look at the pages of antique, handwritten cookbooks reveals that cooks from previous generations knew countless other ways to make pickles, using a surprising array of unique ingredients.

Rare Handwritten Books Reveal Unusual Recipes for Pickles

Cooks of old often needed to be frugal and industrious, using whatever ingredients were on hand and preserving them for later use. An antique cookbook reveals that friends often traded favorite recipes and tips for preserving the bounties of the season, and that pickles were often on the menu. Following are four unique pickle recipes found in a handwritten cookbook by Ferne Halliday of Nampa, Idaho, who recorded the recipes in the early to mid 20th century.

Peach Pickles

  • 6 pounds peaches
  • 1 ounce stick cinnamon
  • 1 ounce whole cloves
  • 3 pounds sugar
  • 1 cup water
  • 1 pint apple cider vinegar

First peel the peaches by placing a few peaches at a time in a pot of boiling water for one to two minutes. Remove the peaches from the pot and let them cool. The peels should rub off easily. Use a paring knife to remove stubborn peels. Next, remove the peach pits and cut the peaches into 1 to 1 1/2 inch slices.Tie the cinnamon and cloves in a few layers of cotton cloth. Add the bag to the vinegar, sugar, and water, and bring to a boil. Add the peaches and cook until tender.

To make syrup from the remaining liquid, boil for about ten minutes until it has thickened slightly. Ferne notes that one shouldn’t leave the spices in the syrup for too long. Lift the peaches out of the kettle, fill sterilized jars to the rim with peaches and syrup, and seal.

Sweet Green Tomato Pickles

  • 1 peck green tomatoes (a peck is 2 gallons, 8 quarts, or 1/4 bushel)
  • 6 medium onions
  • 2 heads cauliflower
  • 3 green peppers
  • 1 bunch celery
  • 3/4 cup salt
  • 2 quarts vinegar, divided
  • 2 quarts water
  • 2 quarts sugar

Slice all vegetables into bite-size pieces and sprinkle with 1/4 cup salt. Boil until clear in one quart of the vinegar and the 2 quarts of water. Drain. Add 1 quart vinegar, 2 quarts sugar, and 2/3 cups whole pickling spice. Boil all together and seal while hot.

Pickled Pineapple Chunks

  • #2 can pineapple chunks
  • 1/2 can vinegar
  • 2 sticks cinnamon
  • 1 teaspoon whole cloves

Drain the liquid from the can of pineapple chunks and fill the can halfway with vinegar. Pour the can of pineapple chunks and vinegar into a saucepan and add the cinnamon and whole cloves. Heat to boiling and then chill. Yields 34 to 40 pieces.

Pickled Pears

  • 20 pounds pears
  • 2 quarts vinegar
  • 7 1/2 pounds sugar
  • 2-3 whole cinnamon sticks
  • 1 teaspoon whole cloves
  • 1 vanilla bean, broken into pieces

Peel and core the pears, and slice them in quarters. Combine the vinegar and sugar in a large pan. Wrap the cinnamon sticks, whole cloves, and vanilla bean in a square of cheesecloth and tie securely. Add the spices and the pears to the pan and boil until slightly brown. Lift out the pears and boil down the syrup, if needed. Place the pears and syrup in sterilized jars.

Handwritten Antique Cookbooks Teach Creative Ways to Make Pickles

Handwritten cookbooks show that making pickles was a popular and frugal activity for many cooks who lived in the early 19th century. These rare books offer a fascinating look at the industrious lives of the people who took the time to write down their favorite recipes.

Orange-Glazed Sweet Potatoes Recipe: A Thanksgiving Recipe to File Under Quick Side Dishes

Similar to traditional candied sweet potatoes, this sweet potato recipe features oranges for an added kick to the typical side dish recipe.

Sweet potatoes are a must-have for a traditional Thanksgiving dinner and are likely the most commonly thought off side dish for celebrating the holiday. Candied sweet potatoes and candied yams are often topped with marshmallows but in this recipe marshmallows do not exist. Instead, the sweetness comes from a sugary syrup which is paired with a citrus infusion of orange juice and fresh zest.

Friends and family will enjoy this citrus sweet potato recipe which can be tailored to fit an individual’s taste. Add chopped pecans or a bit of cinnamon to the syrup mixture before baking to turn this into an entirely new side dish.

If Thanksgiving is looks like it will be hectic, this side dish can be prepared the day before up through step 6 in the directions, then placed into the refrigerator until the next day. The skillet can be removed from the refrigerator and baked during the hour leading up to Thanksgiving dinner.

Orange-Glazed Sweet Potatoes

Serves 6 to 8


  • 4 medium sized sweet potatoes
  • 3/4 cup boiling water
  • 1 teaspoon salt
  • 3 tablespoons butter (or margarine)
  • 1/2 tablespoon freshly grated orange zest
  • 1 tablespoon orange juice
  • 3/4 cup light corn syrup
  • 1/4 cup brown sugar
  • 3 orange slices, about 1/4 inch thick


  1. Preheat oven to a temperature of 350F (160C)
  2. Peel sweet potatoes and cut in half lengthwise. Place into a large skillet, adding boiled water then covering the skillet with a lid.
  3. Place skillet over medium heat and bring to a boil, then reducing heat so that the sweet potatoes are simmering. Continue simmering until the sweet potatoes are tender. You can poke them with either a sharp knife or fork to test the tenderness.
  4. Remove skillet from heat and drain off all but 1/4 cup of the water
  5. Dot the sweet potatoes with the 3 tablespoons of butter, cutting into small pieces and sprinkling over the sweet potatoes
  6. In a small bowl, combine the orange zest, orange juice, corn syrup, brown sugar, and orange slices. Stir to combine and then pour over the sweet potatoes in the skillet.
  7. Place the uncovered skillet into a 350F (160C) oven and bake for 20 minutes or until lightly browned and bubbling.
  8. Serve while hot

A delicious Thanksgiving side dish, sweet potatoes are one of the most requested holiday recipes. Made with fresh sweet potatoes, this recipe uses the tangy orange flavor to cut through the sugary sweetness found in many sweet potato recipes.

Pork and Ground Beef Casserole: Hearty Casserole Makes the Most of Leftovers and Pantry Staples

Leftover pork chops? Ground beef you have to use up? Combine the two into this delicious and easy casserole and never waste leftovers again.

Everyone runs into nights with too many leftovers to throw away, but not enough to make a meal. The same thing often happens with ground beef. This casserole is an excellent way to use up all the leftover meat in your refrigerator while making a creamy and nutritious one-dish meal for your family.

Pork and Ground Beef Casserole

  • 2 or 3 grilled pork chops, cut into bite-sized pieces
  • 2 or 3 large red potatoes, diced
  • 1 yellow pepper, diced
  • 1 can green beans, drained
  • ½ large red onion
  • 1 pound ground beef, browned, not drained
  • ¾ cup red wine
  • ½ cup mayo
  • ½ cup sour cream
  • ¼ cup yellow mustard
  • 1 tsp salt
  • 2 tsp cracked black pepper
  • ½ tsp paprika
  • 3-4 tbsp flour
  • 2 cups shredded cheese


  1. Butter a 9×13 inch casserole dish.
  2. Pre-heat oven to 350 degrees F.
  3. Remove any bones from 2-3 leftover pork chops and cut into 1 ½ inch pieces. Place in casserole dish.
  4. Wash red potatoes and cut into 1 ½ inch pieces. Add to casserole dish, spreading evenly.
  5. Drain can of green beans and add to casserole dish.
  6. Wash and cut yellow pepper into 1 inch pieces.
  7. Dice ½ large red onion.
  8. Crumble ground beef into a large skillet. Add onion and yellow pepper, and cook until burger is browned and onion and pepper are soft. Add to casserole dish.
  9. Sprinkle 2 tablespoons of flour over meat and vegetables. Stir to coat and then spread out in casserole dish.
  10. Deglaze skillet with ¾ cup red wine, and add to casserole.
  11. In a bowl, combine mayonnaise, sour cream, and mustard. Mix well and pour over casserole.
  12. Sprinkle casserole with salt, pepper, paprika.
  13. Top casserole with shredded cheddar cheese.
  14. Bake, covered, on 350 degrees F for 1 hour.
  15. Lower oven temperature to 300 degrees F and bake for another 2-3 hours.
  16. Remove from oven, and stir in remaining flour, one tbsp at a time.
  17. Let set up for 15 mins, uncovered, before serving.

Recipe Variations

There are many ways to make this casserole even more nutritious. You can add a drained can of corn or carrots to the casserole. You can also add fresh mushrooms, diced and sauteed zucchini, and/or yellow summer squash to the mix. If you are concerned about fat and cholesterol, make sure you trim off any excess fat off the pork chops and drain the ground beef mixture before adding to the casserole. You should also use low-fat sour cream, substitute low-fat cream of mushroom soup instead of the mayonnaise, and use either low-fat cheddar cheese or substitute low-fat mozzarella cheese instead.

Delicious Chilled Watercress and Orange Soup: Easy Vegetarian Recipe for A Healthy Lunch Party Dish

Vegetarian party food for a summer lunch need not be hard work. This easy recipe for tangy chilled watercress and orange soup will only take about half an hour to make.

Chilled summer soups are so quick to make and deliciously refreshing to serve for a lunch party. Even beginner chefs will be heaped with praise when they try this easy vegetarian recipe for watercress and orange soup with its tangy flavour. Give it a decorative swirl of natural yogurt. for that final flourish just before serving.

Watercress for a Healthy Immune System

One of the original superfoods, watercress contains high concentrates of vitamin B6, vitamin C, and vitamin A, all of which are important nutrients for a healthy immune system. Watercress is also a good source of folic acid, calcium and iron, making it an ideal ingredient for a vegetarian recipe. Iron and vitamin A are also essential for healthy skin and nails.

Watercress an Aphrodisiac?

Although related to the cabbage family, it is so much tastier. Watercress gained popularity as a soup in the 17th century in Britain. Many believed it to have aphrodisiac properties. This may or may not be true, alongside the idea that eating a good bunch of watercress is a cure for hangovers.

Now a favorite ingredient in the diets of many British people there is even a World Watercress Eating Championship which takes place annually as part of National Watercress Week in May. Leading up to the festival, amateur chefs around the country create new and unusual dishes to enter into a competition.

Healthy Vegetarian Watercress and Orange Soup

Serves 4


  • 2 large bunches or bags of watercress, rinsed and trimmed
  • 1 large onion, chopped
  • Olive oil for frying
  • 3 tbsp flour
  • 3 cups good vegetable stock (use a stock cube if necessary)
  • Juice and finely grated rind of 1 medium orange
  • Freshly ground black pepper and salt
  • ½ tsp ground ginger
  • Half cup natural yogurt for swirling


  1. Roughly chop the watercress.
  2. In a large saucepan fry the chopped onion until soft and transparent.
  3. Add the watercress, cover and cook on a low heat for about 5 minutes or until the watercress is soft.
  4. Remove the saucepan from the heat and stir in the flour and ginger.
  5. Add the vegetable stock, orange juice and orange rind and bring to the boil, stirring all the time.
  6. Add salt and pepper, cover and allow to simmer on low heat for about 15 minutes.
  7. Allow to cool and then liquidize in blender or food processor.(For a very smooth soup, strain through a sieve.)
  8. Chill in fridge until really cold.
  9. Pour into individual bowls and add a swirl of natural yogurt.

An Easy Recipe for Chinese Noodle Soup: How to Make This Comforting Soup in Minutes

As temperatures cool, and we approach cold and flu season, there is no food quite so comforting than a hot bowl of noodle soup. Quick, nutritious and easy to make.

The question of which culture invented pasta has been hotly contested, with Italy and China competing recently for the top spot. The discovery, however of a 4,000 year-old bowl of preserved noodles in China in 2005 tips the balance in China’s favour (reported in New Scientist 15/10/05). China has been eating noodles for thousands of years, and even brought them to Japan, where it remains a staple food today.

Noodles are satisfying without the need for heavy sauces used frequently in pasta. Instead they are eaten when we need nourishment, whether in need of physical or emotional comfort. Sipping and spooning from a deep bowl of hot spiced liquid also serves one of these purposes.

The noodles are filling, undulating and soft, the vegetables slightly crunchy and very nutritious. The soup itself, is aromatic and comforting.

This noodle soup can be on the table in under ten minutes and makes an excellent “emergency” dinner. The meat and vegetables can be altered to suit anything that is to hand, from cupboard, fridge or freezer. Tinned or frozen sweetcorn, peas, cabbage, mushrooms – all can be used here. As long as the basics are to hand (noodles, broth, Chinese Five Spice and spring onions) everything else can be switched to suit either mood or cupboard contents.

Because it is a good means to use up leftovers this soup is very cheap and with a high vegetable content it can be counted towards our daily vegetable intake. And it is important not to underestimate the tastes of children here – they seem to love the tastes of Chinese food.

How To Make Chinese Noodle Soup

Serves 4


  • approximately 2 pints of chicken broth
  • 3 sheets dried medium egg noodles
  • 1 courgette, halved lengthways and sliced finely
  • 1 carrot, diced finely
  • 2 large savoy cabbage leaves, finely shredded
  • 6 chestnut mushrooms, stalks removed and sliced
  • shredded cooked chicken or around 15-20 raw king prawns
  • 3 spring onions, washed thoroughly and chopped, including the green parts
  • 2 cloves garlic, crushed and chopped
  • 2cm piece ginger, grated
  • half teaspoon Chinese Five Spice powder
  • soy sauce
  • teaspoon brown sugar


  1. Heat the broth in a large saucepan. As it is coming up to the boil, add the Five Spice Powder, ginger, soy, sugar and garlic and stir to mix well.
  2. Add the remaining vegetables and shredded cooked chicken and cook for 4-5 minutes.
  3. Break the sheets of dried egg noodles each into 2-3 pieces and add to the mixture, stirring to ensure they do not stick together. The noodles will take around 4 minutes to cook.
  4. If using prawns, add these after around 2 minutes.
  5. When the noodles are fully cooked and soft, and the prawns (if using) are pink all over, serve by putting the noodles into a bowl and ladling the hot liquid over them, with the vegetables, chicken and prawns. Greedy slurping optional.


  • Add de-seeded red sliced chillies along with the vegetables for heat.
  • The recipe works well with chicken or prawns, but equally well with beef or tofu. If beansprouts are available, a handful or two of these towards the end of cooking time will be delicious.
  • This recipe is incredibly versatile and will accomodate almost anything. Use it as an excuse to use up odd vegetables for a cheap and easy dinner or lunch.

Chinese Noodle Soup – Filling, Nutritious and Easy to Make

Noodles have been eaten for at least 4,000 years which makes them one of the world’s oldest foods. When cooked as a soup it makes them cheap, nutritious and filling. As the weather changes into autumn Chinese Noodle Soup makes a perfect quick dinner suitable for physical or emotional sustenance.

Watermelon Sorbet and Chilled Blueberries: A Nutritious, Delicious, Frozen Delight

Naturally sweet and juicy, frozen watermelon with chilled blueberries is a refreshing nutrient and antioxidant rich dessert, perfect for summer’s hot days or evenings.

If you’re not a fan of watermelon because it is “messy” to eat (leaves you with a juice-drenched chin), this final course offers the same “natural” flavour and goodness of the fruit, proffered in a refined manner. Without alcoholic beverages, added fat, and excess sugar, it can be enjoyed by everyone. Why not prepare this dessert next time you have a party? Your guests will love it!

Watermelon Sorbet with Chilled Bluerries and Mint

Serves 8


  • One small watermelon about 4 pounds or 1/2 large watermelon about 7-8 pounds
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 cup fresh blueberries (chilled)
  • 1-2 sprigs of fresh mint leaves


  1. Cut watermelon in half. Scoop out the flesh. Remove and discard seeds.
  2. Puree watermelon flesh in a blender or food processor.
  3. Measure pureed fruit. You should have about 31/2 – 4 cups
  4. Stir in the sugar and lemon juice into the pureed fruit.
  5. Freeze the mixture. Whisk and aerate the mixture by: hand-whisking, food-processing or churning the dessert in an ice cream maker. See below.
  6. Scoop sorbet into pre-chilled dessert bowls/containers. Garnish with chilled blueberries and a few mint leaves on the side. Serve at once.

Hand-Whisking Method

  • Turn your freezer into the coldest possible setting.
  • Choose a non-reactive metal bowl that will fit in the freezer. Do not use glass bowls. The sorbet won’t freeze.
  • Put the dessert mixture in the freezer. When it has solidified completely, break the ice crystals with a whisk and beat it to aerate the mixture. Put dessert back in the freezer.
  • After the final whisking, freeze it for another 15 minutes then serve at once as described above.

Food Processor Method

  • Freeze the mixture in a non-reactive metal bowl.
  • When the dessert has completely solidified, put the mixture in the food processor to break the chunks and aerate the sorbet until it is smooth. Do not overprocess. The sorbet will melt.
  • Return it to the freezer for another 15 minutes until the mixture firms up.
  • Scoop in containers, garnish with chilled blueberries and a leaf or two of fresh mint.

Churning Method

This method uses an old-fashioned ice-cream maker or an electric model. If you’re using an electric model, follow the manufacturer’s directions very carefully.

Nutritional Content Per Serving Portion

  • Calories: 110
  • Carbohydrates: 28 grams
  • Dietary Fiber: 1.1 gram
  • Protein: 1.5 gram
  • Fat: 0.35 grams
  • Vitamin A: 1,291 International Units (IUs)
  • Lycopene: 1,024 micrograms
  • Vitamin C: 20 milligrams
  • Vitamin E: 0.17 milligrams
  • Vitamin K: 2.6 micrograms
  • Vitamin B1/Thiamin: 0.076 milligrams
  • Vitamin B2/Riboflavin: 0.049 milligrams
  • Vitamin B3/Niacin: 0.423 milligrams
  • Vitamin B6: 0.104 milligrams
  • Folate: 7.4 micrograms
  • Pantothenic Acid: 0.51 micrograms
  • Calcium: 16.2 milligrams
  • Iron: 5.6 milligrams
  • Magnesium: 23 milligrams
  • Manganese: 0.107 milligrams
  • Phosphorus: 26 milligrams
  • Potassium: 257 milligrams
  • Sodium: 2.34 milligrams
  • Copper: 0.10 milligrams
  • Zinc: 0.24 milligrams
  • Selenium: 1.02 micrograms
  • Total Fat: 0.34 milligrams
  • Antioxidant Radical Oxygen Capacity (ORAC) Value: 4,510 micromoles. The antioxidant value of this dessert.

Creamed Corn Casserole: An Easy Holiday Dish

Creamed Corn Casserole is easy to make and a delicious addition to any holiday meal.

Corn is an important staple of the western diet. Whether eaten on the cob, added to soups and stews, or ground to make cornbread, it is a perfect meal accompaniment. Corn is also a good source of magnesium as well as B vitamins.

Adding Vegetable Casseroles to Meals

This easy corn casserole is perfect with any holiday meal. Fast and easy to prepare, it allows valuable time to be spent on other projects. This casserole is also a good pick for pot luck dinners, office parties, and family dinners. It will soon become a favorite family recipe.

Ingredients for the Casserole

  • Two cans of creamed corn
  • One third cup of milk or one third cup of canned milk
  • Two tablespoons of white sugar
  • Four tablespoons of white cornbread mix, such as Martha White
  • Two eggs, beaten well
  • One quarter cup of softened butter (not butter or margarine spread)
  • One teaspoon of vanilla
  • One half cup of sharp cheddar cheese, grated.
  • Eight by eight glass baking dish

Mixing and Baking the Casserole

  1. Open the two cans of creamed corn and pour into a medium sized mixing bowl. Add the third cup of milk, two tablespoons of sugar, four tablespoons of cornmeal, and two beaten eggs. Mix together with hand mixer or with a wooden spoon, just until combined. Add the quarter cup of butter and teaspoon of vanilla. Beat well, but do not let mixture become frothy.
  2. Grease the eight by eight glass baking dish and pour the casserole ingredients into it. The mixture should be slightly soupy. If it is too thick, add another tablespoon of milk to the mix.
  3. Bake in a three hundred and fifty degree oven for one hour, until browned around the edges and slightly browned in the middle. Check on the casserole the last fifteen minutes and cover with foil if casserole seems to be getting too brown. When sufficiently done, remove casserole from the oven.

Adding the Cheese

Sprinkle the top of the casserole with the grated sharp cheddar cheese. Allow the casserole to cool approximately fifteen minutes before serving.

Serving the Casserole

Creamed Corn Casserole is wonderful served with any meal. It is a great accompaniment to a pork chop meal, and goes well with ham, beef roast, ribs or turkey. It makes a wonderful addition to Thanksgiving and Christmas buffets, also.

Easy Breakfast Meal

Creamed Corn Casserole can easily convert to a delicious breakfast meal by omitting the cheese and adding additional sugar to the mixture. One half cup of sugar will give the casserole the perfect sweetness for a true breakfast treat.