Saturday, August 22, 2020

Peach Cream Dessert Sauce / #OurFamily Table

Today I am joining in with some blogging friends to celebrate and share a special recipe from a favorite cookbook! Sounds like fun doesn't it?! It was great fun because I made a favorite recipe, Peach Cream Sauce! This fave recipe is special because it is incredible tasting and one of my favorite ways to take a "so so" dessert to a "licking the bowl" dessert! You can find this sweet treat sauce in "The Complete Book of Sauces". The author, Sallie Y. Williams, has over 300 sauce and dressing recipes in this book, ranging from the classics to some unique flavor combinations I know you will love!
I made a few changes to the recipe because although I love the original recipe, which requires the sauce to be smooth, I wanted to change it up a bit and let bigger pieces of the fresh peaches be a part of the sauce this time. I think you will love it! I hope you find this sauce refreshing and full of flavor like I do!

Peach Cream Sauce
(makes approx. 2 cups of sauce)
(printable recipe at end of page)

4 large Peaches, peeled, stoned, and chopped
1 cup Water
1/4 cup Sugar
Pinch of Ground Cinnamon
1/2 cup Heavy Cream
1 tablespoon Butter
1 teaspoon Almond Extract
Vanilla Ice Cream
3 fresh Blueberries for garnish

I went ahead and used five fresh peaches instead of the four because mine were a little smaller than the large ones that the recipe called for.
In a large saucepan over medium heat, simmer the peaches, water, sugar, and cinnamon until the peaches are very tender, about 20 minutes.  Transfer the mixture to a blender or food processor and chop until the peaches are in very small pieces, but not pureed. The original recipe is for the peaches to be pureed and become very smooth. I changed this up a bit so that the peaches still had a bit of a bite and are not smooth. If you want the sauce smooth, puree the ingredients. Return the fruit to the saucepan and beat in the cream, butter, and almond extract. Simmer over very low heat until thick, about 5 minutes. Serve hot or cold. Use right away.

Spoon sauce over a scoop of ice cream. Top with a few fresh blueberries. Enjoy!




Here are more favorite cookbook recipes from my blogging friends:  

Favorite Cookbook Recipes


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Peach Cream Dessert Sauce
Print

Peach Cream Dessert Sauce

Yield: 5-6
Author: The Freshman Cook

Ingredients:

  • 4 large Peaches, peeled, stoned, and chopped
  • 1 cup Water
  • 1/4 cup Sugar
  • Pinch of Ground Cinnamon
  • 1/2 cup Heavy Cream
  • 1 tablespoon Butter
  • 1 teaspoon Almond Extract
  • Vanilla Ice Cream
  • 3 fresh Blueberries

Instructions:

  1. In a large saucepan over medium heat, simmer the peaches, water, sugar, and cinnamon until the peaches are very tender, about 20 minutes.
  2. Transfer the mixture to a blender or food processor and chop until the peaches are in very small pieces, but not pureed.
  3. The original recipe is for the peaches to be pureed and become very smooth. I changed this up a bit so that the peaches still had a bit of a bite but are not smooth. If you want the sauce smooth, puree the ingredients.
  4. Return the fruit to the saucepan and beat in the cream, butter, and almond extract. Simmer over very low heat until thick, about 5 minutes.
  5. Serve hot or cold. Use right away.
  6. Spoon sauce over a scoop of ice cream. Top with a couple spoonfuls of peach sauce, and garnish with a few fresh blueberries. Enjoy!
https://www.thefreshmancook.com/2020/08/peach-cream-dessert-sauce-from-our.html
dessert sauce, cream, peaches, easy to make,
desserts, sauces, toppings
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Posted by at 10:59 PM 5 comments
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Monday, August 10, 2020

Southern BBQ TriTip Sandwiches / #feedyourbeast






Today I am sharing one of my absolutely favorite meats, TriTip, and I am pairing it with some amazingly delicious Carolina Style BBQ Sauce, from Bar-B-Que Beast! If you haven't tried their BBQ Sauces yet, click on the link above to see their yummy web site, and check out their very tasty selection! 
I am very lucky to have lived in North Carolina for a while, and it takes about a minute to fall in love with the BBQ. But living in the southwest for most of my life, TriTip has always been part of the menu around my house. So, I thought I would put two of my favorites together to make a sandwich you will make again and again! Southern BBQ TriTip Sandwiches!  I hope you enjoy them!


 Southern BBQ Tri Tip Sandwiches 
(printable recipe at end of page) 
(Serves 5-7)

3 pound Tri Tip
Carolina Style BBQ Sauce
White Yeast Mini Dinner Rolls


Cole Slaw
3/4 cup Mayonnaise
1tablespoon Apple Cider Vinegar
1/4 cup Sugar
1/4 teaspoon Salt
5 ounces Angel Hair Slaw 



Make your cole slaw first. It needs time for the sauce to saturate the slaw. Mix together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper in a bowl. Place the angel hair cole slaw in a large bowl. Pour the slaw dressing over the slaw. Mix thoroughly until the slaw is covered. Cover bowl and refrigerate for several hours or overnight. 

 Sprinkle seasoning over both sides of the TriTip.

Grill the TriTip, turning it over several times as it grills.

 Doesn't this look gorgeous?! Check the internal temperature. Take it off the grill when it hits 145 degrees, for medium rare. 


 Delicious Bar-B-Que Beast Carolina Sauce!



TriTip can be pulled or chopped to shred it for Bar-B-Que. Place the meat on the bottom of the bun, and pour BBQ sauce onto the TriTip. You can heat the sauce if you would like. It tastes great both ways!

  Don't forget to add the cole slaw!
 

Enjoy your Southern BBQ TriTip Sandwiches! 



Bar-b-que beast is running a sale 
on all their sauces until Saturday, August 15th! 
Visit their site at Bar-B-Que Beast  
 to get yours!” 

 

Thank you for stopping by today! I hope you try Bar-B-Que Beast
 Bar-B-Que Sauce. Check out their BarBQueBeast Instagram page.


Scroll down just a bit and find more great recipes for using BarBQueBeast Sauces!
Bar-B-Que Beast

#feedyourbeast

  • On the Bay Bar-B-Cue Crab Dip By Hezzi-D's Books and Cooks

  • Air Fryer Chicken Fingers with BBQ Yogurt dipping sauce By Simple and Savory
  • Bacon-Wrapped BBQ Chicken with BBQ Dipping Sauce By Kate’s Recipe Box





    • Find more info at: Facebook or Instagram




    Southern BBQ TriTip Sandwiches
    Print

    Southern BBQ TriTip Sandwiches

    Yield: 5-7
    Author: The Freshman Cook

    Ingredients:

    • 3 pound Tri Tip
    • Carolina Style BBQ Sauce
    • White Yeast Mini Dinner Rolls
    • Cole Slaw
    • 3/4 cup Mayonnaise
    • 1tablespoon Apple Cider Vinegar
    • 1/4 cup Sugar
    • 1/4 teaspoon Salt
    • 5 ounces Angel Hair Slaw

    Instructions:

    1. Make your cole slaw first. It needs time for the sauce to saturate the slaw. Mix together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper in a bowl. Place the angel hair cole slaw in a large bowl. Pour the slaw dressing over the slaw. Mix thoroughly until the slaw is covered. Cover bowl and refrigerate for several hours or overnight.
    2. Sprinkle seasoning over both sides of the TriTip.
    3. Grill the TriTip, turning it over several times as it grills.
    4. Doesn't this look gorgeous?! Check the internal temperature. Take it off the grill when it hits 145 degrees, for medium rare.
    5. TriTip can be pulled or chopped to shred it for Bar-B-Que. Place the meat on the bottom of the bun, and pour BBQ sauce onto the TriTip. You can heat the sauce if you would like. It tastes great both ways!
    6. Don't forget to add the cole slaw!
    7. Enjoy your Southern BBQ TriTip Sandwiches!
    https://www.thefreshmancook.com/2020/08/southern-bbq-tritip-sandwiches.html
    BarBQue Sauce, TriTip, sandwiches, cole slaw, feedyourbeast,
    lunch, dinner, BBQ, picnics,
    BBQ
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #feedyourbeast
    Created using The Recipes Generator



     
     




    Posted by at 10:01 PM 11 comments
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    Saturday, August 8, 2020

    Super Easy S'mores Ice Cream Sandwiches / #FromOurDinnerTable

    Is there anything more refreshing on a hot summer day, than an ice cream sandwich? So cold and yummy, with a ton of flavor choices to choose from, they really are the ultimate summer treat, especially in this house! 
    Well, let's go one better, and mix one ultimate summer treat with another, and that's how these S'mores Ice Cream Sandwiches came to be! They are super easy. They don't take very much time, except for the freezing part, and you are ready to serve! 

    S'mores Ice Cream Sandwiches 
    (Makes 5 sandwiches)
    (printable recipe at end of page)


    5 Stuffed Puffs Classic Milk Chocolate filled Marshmallows
    1/2 cup Crushed Graham Crackers
    1 package Famous Chocolate Wafers
    1/2 pint Vanilla Ice Cream
     
     
    Chop the chocolate filled marshmallows into small pieces about the size of mini marshmallows or smaller. If you get them cold before cutting they will be easier to cut.

    Crush the graham crackers in a food processor, or place them in a plastic bag and roll over them with a rolling pin.

    In a medium bowl softly add the chopped marshmallows into the ice cream. Be careful to not over mix. Quickly place the ice cream and marshmallow mix in the freezer for a few minutes.You don't want the ice cream to melt. 
    Place ice cream on top of a chocolate wafer cookie.

    Place cookie top on the ice cream. Use a small spoon to help the ice cream cover the surface of the bottom. Sprinkle sides with the crushed graham cracker pieces.

    Freeze for several hours, or until you can't wait anymore! 



    Enjoy and have fun!


    Some fellow bloggers joined me today with their yummy and refreshing S'mores recipes! Check them out!:

    Scrumptious S'mores Recipes


    We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!



    Super Easy S'mores Ice Cream Sandwiches
    Print

    Super Easy S'mores Ice Cream Sandwiches

    Yield: 5 or more
    Author: The Freshman Cook

    Ingredients:

    • 5 Stuffed Puffs Classic Milk Chocolate filled Marshmallows
    • 1/2 cup Crushed Graham Crackers
    • 1 package Famous Chocolate Wafers
    • 1/2 pint Vanilla Ice Cream

    Instructions:

    1. Chop the chocolate filled marshmallows into small pieces about the size of mini marshmallows or smaller. If you get them cold before cutting they will be easier to cut.
    2. Crush the graham crackers in a food processor, or place them in a plastic bag and roll over them with a rolling pin.
    3. In a medium bowl softly add the chopped marshmallows into the ice cream. Be careful to not over mix. Quickly place the ice cream and marshmallow mix in the freezer for a few minutes.You don't want the ice cream to melt.
    4. Place ice cream on top of a chocolate wafer cookie.
    5. Place cookie top on the ice cream. Use a small spoon to help the ice cream cover the surface of the bottom. Sprinkle sides with the crushed graham cracker pieces.
    6. Freeze for several hours, or until you can't wait anymore!
    7. Enjoy and have fun!
    https://www.thefreshmancook.com/2020/08/super-easy-smores-ice-cream-sandwiches.html
    S'mores, ice cream, marshmallows, graham crackers, frozen dessert
    dessert, ice cream, summer treats, chocolate, marshmallows, graham crackers
    dessert, ice cream, ice cream sandwiches
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Scrumptious S'mores Recipes
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    Thursday, August 6, 2020

    Peachy Blueberry Icebox Cake / #FarmersMarket

    As we continue to pay tribute to #FarmersMarketWeek I thought it might be fun to revisit an oldie but a goodie when it comes to summertime desserts~Peachy Blueberry Icebox Cake! If you haven't had the pleasure to enjoy a taste of this yummy iconic summer pleasure, give it a try! 

    This cake is very easy to put together. If you want to make it easier, you can use store bought whipped cream instead of making it from scratch. You can also use the regular size vanilla wafers to decorate the cake, if you don't have any mini's. Either way, it will be amazing!


    Peachy Blueberry Icebox Cake
    (printable recipe at end of page) 
    (Serves 4)


    30-40 Nilla Wafers
    5-6 Mini Nilla Wafers
    3 cups Whipping Cream
    3-4 teaspoons Sugar
    1 teaspoon Vanilla
    2-3 Fresh Peaches, yellow and white
    1 cup Blueberries



    Line pan with plastic, overlapping edges as shown. We are making this cake upside down. Cut a piece big enough to cover the bottom and the longer sides and hang over 6"-7" on each side. Cut the same size pieces for the shorter sides of the pan. Smooth the insides a little bit, then let the plastic hang to the sides.

    Whip whipping cream on high until it thickens into cream. Add sugar 1 teaspoon at a time, mixing after each addition, tasting to make sure another teaspoon is necessary. Add vanilla while mixing.
     
    Peel and cut your fruit. Cut the peaches into bite sized pieces.


     Place your first layer of cookies in the pan. Cut one of the cookies in half to cover the entire bottom. Even though it is not pictured here, you will be placing the cookies on top of the plastic that we just cut and placed in the bottom of the pan.
      
    On top of the cookies place a layer of whipped cream. Spread it evenly over the cookies. Mix together the yellow and white peach pieces. Place the cut peaches on top of the whipped cream. Add blueberries to the layer. 

    Add another layer of cookies, whipped cream, peaches and blueberries.

    Add the final layer of cookies, whipped cream, peaches and blueberries. Fold the plastic over the pan and refrigerate overnight.



    Remove from freezer and unfold the plastic from the top of the pan. Place the plate you want to put the cake on upside down on the cake. Carefully flip the cake over onto the plate. Remove your pan. Carefully remove the plastic from what is now the top of your cake. 

    Cover the top of the cake with whipped cream. Garnish with more blueberries and peaches. Stick some of the mini cookies into the whipped cream. You could also sprinkle the top with crushed vanilla wafers for a great taste too! 
    Slice and enjoy!

    Thank you for joining me for #FarmersMarketWeek! I hope you enjoyed my recipes and found something you might like to try! 

     Here are more #FarmersMarketWeek recipes from fellow bloggers:


    Friday’s Farmers Market Week Recipes


      Here is your printable recipe:

      Peachy Blueberry Icebox Cake
      Print

      Peachy Blueberry Icebox Cake

      Yield: 4-6
      Author: The Freshman Cook

      Ingredients:

      • 30-40 Nilla Wafers
      • 5-6 Mini Nilla Wafers
      • 3 cups Whipping Cream
      • 3-4 teaspoons Sugar
      • 1 teaspoon Vanilla
      • 2-3 Fresh Peaches, yellow and white
      • 1 cup Blueberries

      Instructions:

      1. Line pan with plastic, overlapping edges as shown. We are making this cake upside down. Cut a piece big enough to cover the bottom and the longer sides and hang over 6"-7" on each side. Cut the same size pieces for the shorter sides of the pan. Smooth the insides a little bit, then let the plastic hang to the sides.
      2. Whip the whipping cream on high until it thickens into cream. Add the sugar 1 teaspoon at a time, mixing after each addition, and tasting to make sure another teaspoon is necessary. Add vanilla while mixing also.
      3. Peel and cut your fruit. Cut the peaches into bite sized pieces.
      4. Place your first layer of cookies in the pan. Cut one of the cookies in half to cover the entire bottom. Even though it is not pictured here, you will be placing the cookies on top of the plastic that we just cut and placed in the bottom of the pan.
      5. On top of the cookies place a layer of whipped cream. Spread it evenly over the cookies. Mix together the yellow and white peach pieces. Place the cut peaches on top of the whipped cream. Add blueberries to the layer.
      6. Add another layer of cookies, whipped cream, peaches and blueberries.
      7. Add the final layer of cookies, whipped cream, peaches and blueberries.
      8. Fold the plastic over the top of the cake and refrigerate overnight.
      9. Remove from freezer and unfold the plastic from the top of the pan. Place the plate you want to put the cake on upside down on the cake. Carefully flip the cake over onto the plate. Remove your pan. Carefully remove the plastic from what is now the top of your cake.
      10. Cover the top of the cake with whipped cream. Garnish with more blueberries and peaches. Stick some of the mini cookies into the whipped cream. You could also sprinkle the top with crushed vanilla wafers for a great taste too!
      11. Slice and enjoy!
      https://www.thefreshmancook.com/2020/08/peachy-blueberry-icebox-cake.html
      Icebox cake, vanilla wafers, peaches, blueberries, whipped cream, refrigerator cake, icebox cake, summertime dessert, summer dessert
      dessert, snack, summer treat
      dessert, treats, snacks
      Did you make this recipe?
      Tag @thefreshmancook on instagram and hashtag it #FarmersMarketWeek
      Created using The Recipes Generator



















    Posted by at 9:01 PM 14 comments
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    Tuesday, August 4, 2020

    Mushroom Ceviche / #FarmersMarketWeek


    I am so glad you stopped by to celebrate #FarmersMarketWeek with me! On my last trip to my local farmers market it was set up so that the vendors lined up their produce along a route that was driven by the customer and you picked out your produce from your car. I loved it because it was easy and safe. So I picked up some fresh veggies along with lemons and limes, and of course some shrimp, to make this very tasty Mushroom Ceviche, but with a twist! Traditionally, ceviche is made with raw shrimp, letting the acidity from the lemons and limes to "cook" the shrimp, but today I started out with cooked shrimp and added mushrooms just to mix it up a bit! It was a huge hit, that I know you will love!
    Mushroom Ceviche
    (printable recipe at end of page)
    (feeds 8-10 as an appetizer)

    1/2 pound White Whole Mushrooms
    1 tablespoon Butter
    1 pound cooked Shrimp
    1 diced Celery Stalk
    1/2 cup Red Onion  
    1 Jalapeno Pepper
    2 Roma Tomatoes 
    3 fresh lemons
    4 limes
    Hot Sauce
    1/2 Avocado



    Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.

    Chop the shrimp, celery, red onion, jalapeno pepper and tomatoes into small bite sized pieces.

    Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When you are done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.
    Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes. 

     After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.
    Serve with pita chips or your favorite chips or crackers.


    Find more incredible #FarmersMarketWeek recipes below! There is something for everyone, made by some of your favorite bloggers!





    Wednesday’s Farmers Market Week Recipes













    Mushroom Ceviche
    Print

    Mushroom Ceviche

    Yield: 10-12
    Author: The Freshman Cook

    Ingredients:

    • 1/2 pound White Whole Mushrooms
    • 1 tablespoon Butter
    • 1 pound cooked Shrimp
    • 1 diced Celery Stalk
    • 1/2 cup Red Onion
    • 1 Jalapeno Pepper
    • 2 Roma Tomatoes
    • 3 fresh lemons
    • 4 limes
    • Hot Sauce
    • 1/2 Avocado

    Instructions:

    1. Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.
    2. Chop the shrimp, celery, red onion, jalapeno pepper, and tomatoes into small bite sized pieces.
    3. Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When I am done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.
    4. Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes.
    5. After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.
    6. Serve with pita chips or your favorite!
    https://www.thefreshmancook.com/2020/07/mushroom-ceviche-farmersmarketweek.html
    ceviche, mushrooms, shrimp, veggies, hot sauce, appetizer, pita chips, celery, tomatoes, red onion, avocado, celery, lemons, limes
    appetizers, starter, seafood
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #FarmersMarketWeek
    Created using The Recipes Generator


     
    Posted by at 9:01 PM 77 comments
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