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Jun 022016

Spicy Blueberry Topping

I forgot the whipped cream..Dang!

I forgot the whipped cream..Dang!

Yep, I’m on blueberries again and probably will be posting more since our wild blueberries here are thicker than we have ever seen! We’ve picked about 3 quarts so far with more on their way to be cooked up in some tasty food to satisfy our tummies and add a few unwanted pounds, ha ha! Our black berries kind of fizzled out this year for some unknown reason, leaving way, I guess for the blueberries to steal the show! With so many berries, I really didn’t want to freeze them all and was very thankful the other day when I saw that my friend Bonnie over at bonniebanters.com just posted a special trick that she has on keeping all kind of berries fresher for longer in your frig. Go check it out as all kinds of berries are in season as we speak and she has plenty of delicious recipes for you to try. It was a new one on me and it couldn’t have come at a better time.

Can't wait to try it.....

Can’t wait to try it…

This recipe has already graced the top of Kenny’s homemade ice cream and my daughter is making up a batch to serve over cheesecake that she is taking to a church supper this week. Now she has me in the mood to make a cheesecake for us here at the homestead. Our berries here aren’t as sweet as the ones that are grown commercially but that’s okay by us, they’re FREE and actually taste more like the berries I used to pick with my dad when I was young; young, when the hell was that? Well, let’s get on with this recipe that has just enough spices to compliment the flavor of the berries………

We have a lot more pick'en to do!

We have a lot more pick’en to do!


5.0 from 1 reviews
Spicy Blueberry Topping
  • ½ cup sugar
  • 1 tbsp cornstarch
  • ½ teas cinnamon powder
  • ¼ teas nutmeg
  • Generous dash of ground ginger
  • ¼ cup hot water
  • 2 tbsp fresh lemon juice
  • 2 cups fresh blueberries
  1. In a small heavy sauce pan, combine the first 5 ingredients and stir to mix.
  2. Over medium heat, stir in the hot water to the mixture followed by the lemon juice.
  3. Continue to cook, stirring constantly until mixture thickens and begins to boil.
  4. Add the blueberries and continue to boil for a minute or so, stirring constantly.
  5. If not serving at once over cake or ice cream, let cool slightly and place in a glass container and refrigerate.
  6. Best warmed slightly when ready to serve.

I hope you all had a great holiday weekend and honored all who have sacrificed so much to give us the freedom to enjoy today, and so we can have our cook-outs and good times with friends and family! Hope you enjoy………….Coming up we have pictures of the newest wild life resident, Bambi and our latest vehicle to grace our driveway! Oh, a couple of bacon tricks too, just in time for the BBQ: later, I promise……..

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Dec 182015



Gotta have varieties!

Gotta have varieties!

Are you ready for this one? I know I’ve been elusive again on putting in goodies to eat, but when you have around 50 boxes of Christmas decorations to put up and decorate around your house, damn, it takes time (especially at our age, HA HA or should I say HO HO)! But with the homestead almost ready for the holiday, now it’s time to bake all the holiday goodies to go along with it and with that I give you this one!

I finally got permission from my nephew to put this recipe on our site and no, I have not tried it ,although all his neighbors come a caroling to get his special drink when they have their community Christmas celebration, and if you’re not worried about a hangover this one is for you. Trust me, sip only or you will feel the wrath from HELL and BACK!

I am writing this just as he wrote it to me so any screw-ups are his fault not mine, another chuckle…………… Also not putting this in the recipe format as there are so many liquors, I wouldn’t know where to begin,,,,,,,,,,,,,,

1 dozen eggs
1-1/4 cups sugar
1-1/2 quarts heavy cream
1 quart milk
4 tbsp vanilla extract
Dash of each, cinnamon, nutmeg, ginger
Small dash of salt3 scoops of Eggnog Ice Cream
Separate egg yokes and whites
1 very large bowl (it better be HUGE), mix yolks
Mix in 1/2 cup of sugar slowly
Mix in 1 quart of heavy cream
In medium bowl, mix (beat) egg whites with 1/2 cup of the sugar, set aside
In another small/medium bowl mix, 1 cup Captain Morgan Spiced Rum, 1 cup Captain Morgan Tattoo Rum, 1/2 cup French vanilla vodka, 1/3 cup gin (oh hell, this one’s up to you, 1/3 cup Triple Sec, 1/3 cup Black Velvet, 1/3 cup Kahlua French Vanilla, 1/4 cup peach liquor, 1/4 cup coffee liquor, 1/2 cup clear rum, 1/4 cup coconut rum, 1 shot of Jack Daniels for luck (are you supposed to drink this while you’re making it?)
Mix all liquors with 1/4 to 1/2 cup of sugar and 2 tbsp of vanilla, set aside.
Back to egg yolks, mix in 1-2 scoops of ice cream and add 2 tbsp of vanilla, add spices.
Slowly mix in the alcohol and then add 1/2 quart of the heavy cream with 1 scoop of the ice cream.
After that’s mixed, slowly blend in egg whites; pour into bottles to chill and enjoy!

He recommends to sip not gulp, REALLY?
Then he says, “If gulped you will need to take 2-3 aspirins and water.
Call in mourning! I think he meant call in, if you can, in morning or maybe not,,,,,,,,,,,,ha ha!

Well there you have it, something I have wanted to share for a very long time although we, personally have never had the guts to try this ourselves!!!!! Hope to see ya soon, right here and before Christmas!


Or the alcoholic content…and the hell with the calorie count…:-)


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