MarmeeDear's Recipe Library
Blackberry Dreamsicles 0


They all love our original recipe of BlackBerry Fritters found in The Young Man's Handybook. I think I’ve just found a new favorite!
Flipping through some old Southern Living Magazines I found a featured recipe of Buttermilk-Blackberry Popsicle. Hmmm…sounds interesting ‘cuz recently I have acquired a taste for thick and creamy raw buttermilk we get from a local dairy…I keep it in a tiny glass bottle in my frig door and take a few swigs a few times a day…good fer ya!
I tweaked up the recipe and made them like this:
Blend up in food processor or blender:
1 1/2 cups washed freshly picked blackberries
7 Tablespoons orange juice concentrate
Mix together:
1 1/2 cups fresh creamy whole raw buttermilk
1 cup sour cream
1/3 cup clover honey
Add in fruit and buttermilk mixture alternately to popsicle molds or mini paper cups (like little bathroom dixie cups) until 3/4 full. Place in freezer on sturdy shelf for 20 minutes. Then push in wooden Popsicle sticks into centers of each pop. Freeze overnight.
Note 1: You will have to run warm water over the outside of the mold or cup for a few seconds to be able to loosen the popsicle from the mold.
Note 2: Blackberries have seeds…some of these are blended in the processor but the popsicle will have small seeds still – so if you have an aversion to blackberry seeds or digestive issues you would need to put the berries through a strainer first to remove all seeds. The BOSCH accessory of the Berry Press does a great job of this if you want to go to the extra trouble of removing the seeds.
Note 3: I think after savoring and enjoying these dreamy frozen treats, that it would be delish with blueberries or strawberries too! So I am definitely going to try it as soon as the blueberry patch across the lane starts hanging heavy with plump blue deliciousness.
NOTE: I've tried it since with peaches and also strawberries and it is AMAZING!
- Martha Greene
- Tags: blackberry buttermilk dreamsicle homemade popsicles recipe summer treat
C-C-C Sticky Wings 0
MarmeeDear's Recipe for C-C-C Sticky Wings
|PRINTABLE RECIPE CLICK HERE|
These are tooooo delicious! Simple to make and oh just sooooo good you can't stop eating them! My family LOVES them! Great for picnics, cookouts. Big boys go ga-ga over these. They make a meal most guys love. My serving suggestions below. Just in case you are wondering...C (for Cajun) C (for Curry) C (for Chicken)...yea...C-C-C-...get it?
In a small saucepan melt and stir ingredients together. Remove from heat as soon as ingredients are combined.
- 2/3 cup maple syrup (use honey as a substitute)
- 6 Tablespoons yellow mustard
- 6 Tablespoons real butter
- 2 heaping Tablespoon[s] minced garlic
- 2 Tablespoons Cajun seasoning spice
- 2 Tablespoons Red Curry powder (use basic curry powder as a substitute)
- 2 Tablespoons fresh-squeezed lemon juice
- 4-5 pounds chicken "party" wings, flash frozen
Cool mixture just slightly.
In a large zip-seal bag or bowl, place 4-5 pounds thawed chicken wings. Pour sauce over and shake sealed bag to coat the wings thoroughly or stir to coat wings with sauce by turning over wings in the bowl until all are covered. Place wings in single layer on lightly greased baking sheets. Drizzle remainder of sauce over wings evenly. Bake at 395 degrees for up to 2 hours. Wings should be crusty and deeply browned. Serve and enjoy!
C-C-C Sticky Wings
Honey
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C-C-C Sticky Wings
Pasta Salad or Potato Salad
Corn on the Cob
Garlic Toast
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C-C-C Sticky Wings
Indian Pilauf
Fried Okra
Zucchini & Summer Squash Stir-Fry
Naan
Honey Butter Spread
- Martha Greene
Best Broccoli Salad 0

[PRINTABLE RECIPE CLICK HERE]
Cook in a skillet on low-med heat; cut strips in half and cook until crispy:
- 1 pound thick-sliced bacon
- Fresh broccoli heads
Add into the bowl with the broccoli florets and shredded stems:
- 1 cup sliced almonds
- 1 1/2 cup raisins
- 1.5 lb block sharp cheddar - cut in small cubes 1/2"
- 1 med red onion thinly sliced
- 1/2 cup red wine vinegar
- 2 cups DUKES mayonnaise
- 1/2 cup cane sugar crystals
- 3/4 tsp. coarse black pepper
- 1 tsp. coarse celtic salt
- Martha Greene