Simple Recipe: Patriotic Red, White & Blue (Berry) Ice Cream

July 4th used to be a frosted holiday for me meaning that it was about consuming artificially colored overly sweetened highly processed “patriotic” red, white and blue cupcakes on display at the grocery bakery. You know the ones of which I speak that seem to be everywhere this time of year? I used to think I was treating myself by eating them even though I felt awful afterward. That’s so yesterday but definitely not eating retro. Now I make ice cream from scratch with wild Maine blueberries or rich red strawberries that we picked locally and pure heavy cream from the local dairy that doesn’t add gums. Here’s my recipe for 1.5 quarts of red or blueberry-infused ice cream:

Continue reading “Simple Recipe: Patriotic Red, White & Blue (Berry) Ice Cream”

Vintage Recipe: Shrove Tuesday Wild Maine Blueberry Pancakes

Happy Shrove Tuesday! I love pancakes and have many of my own recipes, but this morning I decided to try a new-to-me vintage recipe for blueberry pancakes. I made a large stack so that I was able to sample “some” now and then reheat the rest for our dinner tonight. (Did you know you can reheat pancakes in the oven?) They are delicious and of course made with simple, wholesome ingredients.

Continue reading “Vintage Recipe: Shrove Tuesday Wild Maine Blueberry Pancakes”

Recipes for Blueberry Season

Yesterday we went blueberry picking in a local organic field. Have you ever seen freshly picked blueberries? They look very different from what you usually see at the grocery stores. They have a waxy white coat which is the natural bloom. After a good rinse to remove any debris and dirt they’re ready for eating! Here are a few recipes and serving suggestions:
Continue reading “Recipes for Blueberry Season”