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You are here: Home / Archives for Recipes / Best Cookbook Recipes

Best Cookbook Recipes

Homemade Eggnog Recipe: Easier Than You’d Think

December 11, 2012 By Joi Sigers

After just one taste, folks will know this holiday treat is homemade, not a store-bought variety. – Pat Waymire, Yellow Springs, Ohio, Field Editor Taste of Home Best Loved Recipes

Homemade Eggnog

12 eggs
1-1/2 cups sugar
1/2 teaspoon salt
2 quarts whole milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional nutmeg, optional

1. In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes.

2. Pour into a large heatproof bowl; stir in the vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.

3. When ready to serve, beat cream in a large bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired.

Editor’s Note: Eggnog may be stored, covered, in the refrigerator for several days. Whisk before serving.

Yield: 3-1/2 quarts
Prep: 50 min. + chilling

The recipe above is just one of the gazillion recipes in one of the best cookbooks of all time, Taste of Home Best Loved Recipes. Click the above link to order your copy or click the following link to read my Taste of Home Best Loved Recipes Review. Not only would this cookbook make an EXCELLENT Christmas (or Wedding, birthday, Mother’s Day or Father’s Day…) gift – it’s one you’ll want to add to your own cookbook collection.

Whether you’re new to the wonderful world of cooking or have been cooking for more years than you care to count, you can consider this a must have cookbook.

About Taste of Home

Taste of Home is America’s connection to the personal recipes of people who cook at home as a way to bring family and friends together, particularly at the holidays. Each year, thousands of people from across the United States and Canada submit more than 40,000 recipes, of which 3,000 are published. Every recipe that is published is carefully evaluated and selected by the Taste of Home Test Kitchen, which ensures that it can be prepared with affordable, everyday ingredients. Taste of Home content is available in print; online at Tasteofhome.com; in books; via digital download on iPad, mobile apps and Kindle; and Facebook, Twitter and Pinterest. Obtain a subscription at www.TasteofHome.com or on your favorite digital download device.

Filed Under: Best Cookbook Recipes, Beverages, Christmas Recipes, Taste of Home Tagged With: Beverages, Christmas Recipes, eggnog recipe, Holiday recipes, homemade eggnog

Christmas Cookbook You Have to Order Today!

November 26, 2012 By Joi Sigers

Pillsbury Christmas 2011.

Pictured above is one of my favorite Christmas cookbooks, Pillsbury Christmas 2011. I actually use this cookbook year round – not just during the holidays. Recipes for Pot Roast, Herbed Alfredo Sauce Over Linguine, Chili, Bread, Soups, salads, etc. make this a cookbook you’ll find on my counter throughout the year.

The recipe below is for Almond Holly Wreaths, one of the prettiest and most delicious Christmas cookies you’ll ever bake or eat. These make exquisite gifts and will steal everyone’s attention when arranged on a platter.

I strongly recommend clicking on the link above (or the picture of my own cookbook at the top) and buying your copy on Amazon.  If you act fast (as in TODAY), you can take advantage of Cyber Monday. Buy the cookbook for yourself, then shop around for gifts for everyone else! See all the Cyber Monday Deals on Amazon.

Almond Holly Wreaths Christmas Cookie Recipe

1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1/4 cup all-purpose flour
3/4 teaspoon almond extract
Granulated Sugar
15 red gumdrops (1/2 inch)
8 green gumdrops (1/2 inch)
Blue and green colored sugar

  1. Heat oven to 350 degrees F.  In large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended. Work with half of dough at a time; refrigerate remaining dough until needed. In cookie press fitted with 1/2 inch star template, place dough.  On ungreased cookie sheets, press dough into 7 inch strips. Shape each strip into a 2-inch ring, crossing ends slightly.
  2. Sprinkle small amount of sugar onto flat surface.  Flatten green gumdrops with thumb. Using a paring knife, cut out shapes that resemble holly leaves, two for each cookie.  Sprinkle more sugar onto flat surface and flatten red gumdrops; use paring knife to cut out shapes that resemble small berries, three for each cookie.  Arrange 3 red gumdrop “berries” on top of each wreath where ends cross; arrange 2 green gumdrop “leaves” next to and touching “berries” on each cookie.  Press firmly into dough.  Repeat with remaining dough and gumdrop pieces. Sprinkle wreath with colored sugar.
  3. Bake 7 to 9 minutes or until edges just begin to brown.  Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes. Store in tightly covered container.

Yield: 2-1/2 Dozen Beauties!

Christmas Gift Ideas for Foodies:


Filed Under: Best Cookbook Recipes, Christmas Baking, Christmas Shopping, Cookbook Reviews, Cookies, Food Blog, Gift Ideas, Shop Tagged With: Christmas Cookbook, Christmas cookie recipe, Christmas Recipes, easy cookie recipe, fast cookie recipe

Perfect Amish Pumpkin Pie Recipe

November 17, 2012 By Joi Sigers

The following pumpkin pie recipe is from one of my favorite (and most used) cookbooks – Cooking With the Horse & Buggy People. Is that a great title or what?  Honestly, I adore this spiral bound collection of Amish recipes. It’s available on Amazon for next to nothing and, believe me, you’ll use it throughout the year MANY, MANY times!
Amish Cookbook

Pumpkin Pie


4 eggs, sparated
1 cup white sugar
1 cup brown sugar
2 cups pumpkin
2 tsp pumpkin pie spice
4 Tbs flour
Pinch of salt
2 tsp vanilla
5 Cups milk (pet milk), heated
2 Pie Shells

Beat egg whites and set aside. Beat egg yolks and brown sugar together until light in color. Add the white sugar, followed by the rest of the ingredients. Fold in egg whites last.

Bake at 425 degrees until brown, then at 325 degrees for 45 minutes or done.

Yield: 2 pies

Click through the link above or the image for more information about the Amish cookbook – over 600 Amish recipes!

Filed Under: Amish Cooking, Best Cookbook Recipes, Pies and Pastries, Thanksgiving Recipes

Soup’s On! At Least it Will Be with These Recipes

November 8, 2012 By Joi Sigers

300 Sensational Soups CookbookOne of my favorite foods to eat is soups and soup recipes are some of my favorite recipes to collect and make.  I also love to come up with my own soup recipes.

I would say that I love soup especially during the fall and winter, but the funny thing is I love it year round.  Sure I may make even more of it during the cold months, but that’s because my family looks at me oddly when I have homemade vegetable soup on the table in August.

A recent cookbook I was sent to review was, obviously, right up my alley: 300 Sensational Soups is packed with hearty, delicious soup recipes that’ll keep me deliriously entertained for years.  As you might expect, I’ve already made several of the recipes and have been blown away each time.

Recipes in 300 Sensational Soups include:

  • Meatball Soup
  • Cold Avocado Soup
  • Aztec Chili Soup
  • Firehouse Chili Soup
  • Three Mushroom Soup with Risotto Cakes
  • Navy Bean and Ham Soup
  • Asparagus, Ham and Gruyere Soup
  • Nacho Cheese and Chicken Soup
  • South of the Border Beef Soup
  • Amish Beef and Noodle Soup
  • Taco Soup
  • Chicken and Cabbage Soup with Dumplings
  • Farmhouse-Fresh Chicken Soup
  • French Onion Soup
  • Wedding Soup
  • Minestrone
  • Egg Drop Soup
  • Miso Soup
  • Hot and Sour Soup
  • And a lot more!

There are vegetarian soups, meal lovers’ soups, Asian soups, Italian soups, traditional favorites, chowders, cold soups, hot soups, and even dessert soups!

This paperback cookbook is only $16.47 on Amazon which is a ridiculously low price for so many great recipes.  One of the recipes is below. It’s Texas Cowboy Soup and you’re going to freaking love it.

Texas Cowboy Soup

Recipe Type: Soup
Author: 300 Sensational Soups
Serves: 8 – 10
If you can’t find canned tomatoes with green chiles, just use canned diced tomatoes and add a small can of chopped green chilies. Instead of canned corn, you can use 3 cups frozen corn kernels. Thaw and drain before adding to soup.
Ingredients
  • 6 Slices Bacon, Chopped
  • 1-1/2 lbs Lean Ground Beef
  • 4 Cloves Garlic, Chopped
  • 1 Onion, Chopped
  • 2 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 Baking Potatoes, Peeled and Diced
  • 2 Cans (each 14 – 19 oz) Pinto Beans, Drained and Rinsed
  • 1 Can (14 oz) Diced Tomatoes with Green Chile Peppers, with Juice
  • 4 Cups Beef Stock
  • 1 Can (14 oz) Corn Kernels, Drained
  • Cornbread Croutons (optional – recipe below)
Instructions
  1. In a large post, saute’ bacon over medium heat until starting to brown. Add ground beef and saute’, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes. Add garlic, onion, chili powder, cumin, salt, and pepper; saute’ until onion starts to soften, about 3 minutes.
  2. Add potatoes, beans, both cans of tomatoes. and stock; bring to a boil. Reduce heat and simmer until potatoes are just tender, about 20 minutes. Add corn and simmer for 10 minutes.
  3. Ladle into heated bowls and garnish with croutons.
3.1.09

 

 Cornbread Croutons

  • Pre-heat oven to 400 degrees
  • 9-inch square baking pan, greased and lined with parchment paper
  • Baking Sheet

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 granulated sugar
1 tbsp baking powder
1 tsp salt
1 egg
1 cup milk
1/3 cup vegetable oil

  1. In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
  2. In another bowl, whisk together egg, milk, and oil.  Add to the cornmeal mixture and stir just until blended. Pour into prepared pan.
  3. Bake in preheated oven until a tester inserted in the center comes out clean, about 20 minutes.  Let cool completely in pan on a wire rack.
  4. Preheat oven to 350 degrees F. Turn cooled cornbread out of pan and cut into 1-inch squares. Transfer to baking sheet and bake until dried and crispy, about 20 minutes. Let cool on sheet on a wire rack and use within 3 hours.

From the Back Cover:

The definitive collection of recipes for soup lovers everywhere.

A good soup nourishes the heart as well the stomach, spreading a feeling of satisfaction and contentment. Hot soup is warming on a winter day, while cold soup is just as welcome in the heat of summer.

From comforting creamy chicken and rice soup to refreshing gazpacho, 300 Sensational Soups offers something for every season, mood and occasion. There are 50 international soups, including Vietnamese pho, Italian wedding soup, and Middle Eastern harira. Soups from the sea include such favorites as snapper in Asian broth with habañero and shrimp, and shrimp and pea soup with lemongrass. Each recipe also includes tips and techniques along with garnishing ideas. As well, there are many creative variations and serving suggestions.

There is also the Just (Soup) Desserts chapter, which features 20 dessert soups, including coconut soup with mango fritters, chocolate soup with brownie croutons, and chilled cherry soup with crème anglaise swirl.

With 300 recipes to choose from, ranging from everyday fare to elegant dishes for entertaining, 300 Sensational Soups offers home chefs a perfect bowl of soup every time.

See 300 Sensational Soups for more information and to order your own copy!

Filed Under: Best Cookbook Recipes, Christmas Shopping, Cookbook Reviews, Fall Favorites, Gift Ideas, Soup, Stew and Chili Tagged With: 300 Sensational Soups, 300 Sensational Soups Cookbook Review, soup recipes

Tatste of Home Best Loved Recipes

October 1, 2012 By Joi Sigers

Taste of Home Best Loved Recipes Cookbook

I always (always, always, always) try to do my best when it comes to cookbook reviews.  Cookbooks are one of my greatest passions. I’ve collected them since I was around 18 or 19 and have never sold or given one away. Perish the thought! I have family heirloom cookbooks, store bought cookbooks, Church “Fund Raiser” Cookbooks (seriously great recipes can be found in these!), and.. of course… cookbooks that have generously been sent for me to review on my food blog.

Taste of Home Best Loved Recipes: 1485 Favorites from the World’s #1 Food & Entertaining Magazine is one of the recent cookbooks I’ve received and I’ve been chomping at the bit to tell you all about it. I’ve waited for a few weeks, however, because it only recently (very recently) became available on Amazon.

While, as I said, I try to do my best on all cookbook reviews, I get a little bit of stage fright when the cookbook is this extraordinary. My number one mission is always to get a cookbook that I love dearly into as many hands as I possibly can. With Taste of Home Best Loved Recipes: 1485 Favorites from the World’s #1 Food & Entertaining Magazine, I feel extra pressure because this truly is a cookbook you MUST have!

What’s more, this is beautiful and huge cookbook would make the best gift imaginable for any foodie or cook in your life. Trust me, they’d thank you each time they used it. This is well over 1,000 recipes (1,485 to be exact) that will be used, loved, and reused indefinitely.  What’s more, it looks great sitting on your kitchen hutch. It’s quite the looker!
Taste of Home Best Loved Recipes

 

 Book Description

Real recipes from real home cooks—they’re what make Taste of Home one of America’s most popular—and most trusted—names in home cooking. Over the years, we’ve featured tens of thousands of recipes in our magazines and websites. But what makes this book so special is that it features not just great recipes. Not just award-winning recipes. These are our best-loved recipes: The ones that conjure up heavenly aromas, that bring you back to Sunday dinner tables, summer picnics and holiday parties, that call vividly to mind the special cooks who made them. The ones that make you close your eyes, smile and say, “Mmmmm!”
They’re all here—cook-off winners and bake-sale favorites, must-have comfort foods and secret family recipes, regional specialties packed with flavor and style. This collection contains 1,485 of the most requested, most beloved dishes, all submitted by Taste of Home readers. Recipes for all occasions are included from Blueberry Cheesecake Flapjacks to Caramel Apple Bread Pudding, mouthwatering main dishes from Creamy Seafood-Stuffed Shells to Chicken with Rosemary Butter Sauce, and delicious dessert recipes from Magnolia Dream Cheesecake to Chocolate Ganache Tarts.
Here’s what else is included:
·        Top 100 favorites recipes
·        Prep/Cook Times
·        Recipe comments from our web community
·        Everyday ingredients
·        Easy-to-follow directions
·        How-to photos
·        Cooking tips
·        26 chapters
·        20 photo sections with 400 full-color photos
The most cherished magazine features are included: Mom Made it Best, Our Favorite Contributor’s Meals, Mealtime Express, Cooking for One or Two, Grand-Prize Winners and Potluck Picks. Besides special features, the remaining chapters cover everything from appetizers and beverages to entrees and sides and breads and desserts.
Below are just some of the amazing recipes included in this outstanding cookbook:
  • Tiger Butter Candy (page 214)
  • Sour Cream Chocolate Cake (page 171)
  • New England Baked Beans (page 243)
  • Herbed Turkey and Dressing (page 397)
  • Traditional Lasagna (page 394)
  • Nutty Oven-Fried Chicken (page 385)
  • Onion Beef Au Jus (page 399)
  • Deluxe German Potato Salad (page 411)
  • Salsa Verde (page 457)
  • Country Fried Steaks (page 53)
  • Traditional Meat Loaf (page 73)
  • Asparagus Beef Stir-Fry (page 44)
  • Mexicorn Grits (page 573)
  • Italian Spiral Meat Loaf (page 632)
  • Best Baby-Back Ribs (page 618)
  • Breaded Pork Chops (page 634)
  • Speedy Jambalaya (page 629)
  • Pumpkin Pies for a Gang (page 689)
  • Chicken Enchilada Bake (page 723)
  • Smoked Turkey and Apple Salad (page 742)
  • Pepperoni Pan Pizza (page 797)
  • Oven Parmesan Crisps (page 839)
  • Old-Fashioned Cream of Tomato Soup (page 872)
  • Cajun Corn Soup (page 861)
  • Chewy Peanut Butter Bars (Page 316)
  • Swedish Raspberry Almond Bars (page 323)
  • Saying “And Many More” just doesn’t cut it this time! How about “Over 1,000 more recipes!”

Below is the first recipe I made from Taste of Home Best Loved Recipes: 1485 Favorites from the World’s #1 Food & Entertaining Magazine. It’s called Holiday Tortellini Soup and it’s out of this world. This will be a beautiful soup to make around Christmas – but I’m sure I won’t wait that long to make it again.

Make this one as soon as possible – you’ll blow everyone away!

Holiday Tortellini Soup

Holiday Tortellini Soup

Recipe Type: Soup
Author: Taste of Home Best Loved Recipes
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 8
Hearty and full of flavor, this Italian-style soup freezes well if you want to make it ahead or have leftovers to save for another day. – Michelle Goggins (Recipe Author)
Ingredients
  • 2 tablespoons olive oil
  • 2 ounces pancetta or bacon, finely-diced
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (49-1/2 ounces) chicken broth
  • 2 teaspoons Italian seasoning
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 can (28 ounces) crushed tomatoes in puree
  • 8 ounces fresh spinach, rinsed and chopped
  • Salt and Pepper to taste
  • 1 cup freshly shredded Parmesan Cheese
Instructions
  1. Heat the oil in a Dutch oven over medium heat.
  2. Add pancetta. Cook until crisp.
  3. Add onion; cook 3-4 minutes or until tender.
  4. Add garlic; cook 1 minute longer.
  5. Add the broth and Italian seasoning; bring to a boil and simmer for 5 minutes.
  6. Meanwhile, cook tortellini according to the package directions; drain.
  7. Add the cooked tortellini to soup mixture.
  8. Stir in crushed tomatoes and simmer 5 minutes.
  9. Add the spinach and cook just until wilted.
  10. Season with salt and pepper.
  11. Garnish with the cheese.
3.1.08

I don’t care if you’ve been cooking for 50 years, 5 years, or 5 days – you have to grab a copy of Taste of Home Best Loved Recipes: 1485 Favorites from the World’s #1 Food & Entertaining Magazine. While you’re at it, you’d really be smart to buy one for the foodie, seasoned cook, or new cook on your Christmas list.

I am SHOCKED that Taste of Home Best Loved Recipes: 1485 Favorites from the World’s #1 Food & Entertaining Magazine doesn’t cost more than it does. When I gave my arms a workout by carrying this beautiful book into the house, I thought, “I’ll bet this one will be an expensive cookbook.” Then, when I looked through at all of the AMAZING recipes and pictures and realized that I could conceivably see myself making each one, I thought, “Oh, yeah, this one will cost over $50, easily.”

And what’s more, it would have been worth every penny!

Amazingly, this collection of the best recipes in the world (what more would you expect from Taste of Home?) is just a little over $20. 889 pages of recipes, tips, tricks, and pictures should cost a heck of a lot more than this.

I sincerely hope you’ll take advantage of the price and grab this one today. You’ll thank me later, I promise!

See Taste of Home Best Loved Recipes: 1485 Favorites from the World’s #1 Food & Entertaining Magazine!

Filed Under: Best Cookbook Recipes, Christmas Recipes, Christmas Shopping, Cookbook Reviews, Gift Ideas, Soup, Stew and Chili Tagged With: best cookbook, Cookbook Reviews, gift ideas for cooks, gift ideas for foodies, Taste of Home cookbook review, tortellini soup recipe

Roasted Red Pepper Hummus

April 16, 2012 By Joi Sigers

Not only do I passionately collect cookbooks, the first section I head for at the library is the cookbook aisle.  I’m obsessed with recipes, cooking, and everything remotely connected to food.

Could you tell?

The wonderful thing about checking cookbooks out at the library is you get to take them for a “test drive” and see if they warrant a trip to Amazon.   With some cookbooks, I only find a couple of recipes that interest me, so I simply jot them down on a recipe card. However, other cookbooks, such as  Ellie Krieger’s cookbooks (each and every one!), send me to Amazon.com faster than payday sends me to the store. With speed that breaks the sound barrier.

The most recent cookbook to pass the “test drive” was Ellie Krieger’s Comfort Food Fix: Feel-Good Favorites Made Healthy.  I realized there wasn’t enough ink in the house to record all of the recipes I’d want to make in this particular cookbook, so I put my pen away and told Ellie’s lovely face I’d see her on Amazon.

Soon.

The first recipe I made from this cookbook was the Roasted Red Pepper Hummus.  Like all results from an Ellie Krieger recipe, the hummus was phenomenal.

Roasted Red Pepper Hummus

1 larger roasted red pepper, drained and rinsed if jarred
1 clove garlic, minced
1/2 teaspoon salt, plus more to taste
One 15 oz can chickpeas, preferably low-sodium, drained and rinsed
2 tablespoons tahini
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus 1 teaspoon for garnish
1/4 teaspoon ground cumin
2 tablespoons water

Finely chop 1 tablespoon of the roasted red pepper and reserve for a garnish. Coarsely chop the remaining roasted red pepper.

Using the broad side of a knife blade, mash together the garlic and the 1/2 teaspoon salt to form a paste.  Place the garlic paste, chickpeas, tahini, lemon juice, 2 tablespoons of the oil, the cumin, the water, and the roasted red pepper into a food processor and process until smooth.  Season with additional salt to taste.

Place the hummus into a serving bowl and garnish with the reserved red pepper.  Drizzle the remaining 1 teaspoon oil over the top.  Hummus will keep for about 1 week in an airtight container in the refrigerator.

Yield: 8 servings


Filed Under: Best Cookbook Recipes, Ellie Krieger, Health and Fitness, Hummus Tagged With: Ellie Krieger recipe, hummus recipe, roasted red pepper hummus recipe

Sour Cream Sauce for Fruit Recipe

March 30, 2012 By Joi Sigers

As you well know, I collect cookbooks with a crazy passion often reserved for chocolate cheesecake.   I take a great deal of pride in my hundreds of cookbooks.  While a lot of time and money has gone into collecting them, the main thing I love about them is the fact that so many are family heirlooms. Some are probably worth money right now (not that I’d ever part with a cookbook my grandmother wrote “yummy!” in) –  and others are simple little cookbooks that were used to raise money for churches or schools.  It would appear that my mom bought any and every cookbook anyone tried to sell her!

One of the cookbooks I use most often, actually, came from my mom’s collection. It’s the Newman’s Own Cookbook. It’s not as old as a lot of the cookbooks in my collection, obviously – so it’s not an oldie, but it is a goldie.

A favorite recipe from this cookbook is Fresh Fruits with Sour Cream Sauce. This Heavenly creamy sauce will have your family fighting over fruit instead of potato chips and chocolate chip cookies for a change. You’re going to love it.

Fresh Fruits with Sour Cream Sauce

3-1/2 cups sliced fresh fruit
1/1/2 cups sour cream
1/3 cup packed dark brown sugar
juice of 1 lemon
1 teaspoon finely chopped fresh mint plus mint sprigs for garnish (optional)

Keep the fruit chilled until ready to use.

In a bowl, combine the sour cream, brown sugar, lemon juice and mint, and stir together until the sugar is dissolved. Pour the sauce into a serving bowl, cover, and chill until serving time.

Serve the fruit garnished with the mint sprigs and pass the sour cream sauce as a topping. Serve with crisp cookies.

My preferences:
The book recommends banana, mango, papaya, kiwi. I prefer berries, melons, apples, and grapes, however, so I throw together varying combinations of apples, strawberries, blueberries, blackberries, raspberries, watermelon, cantaloupe, and grapes. Naturally, you can just use whatever fruit your family prefers.

I’ve never used mint in this recipe, even though we always have mint in our herb garden. Go figure. I’m sure it’d look gorgeous, though! My main thing with mint is that, typically, if it’s present, it’s often the only thing my taste buds concentrate on. I take one bite and my brain says, “Mint!” I love the flavor, almost as much as the smell, I just don’t want it to steal the show all the time.

This fruit salad is fantastic served with almonds crushed on top – or even with nuts served nearby. I’m nuts for nuts, though, so I serve them with as many things as possible. They’re SO healthy!

A few other recipes from Newman’s Own Cookbook:

  • Potato Salad with Two Mustards Dressing
  • Roasted Herbed New Potatoes with Spinach
  • Whoopi Goldberg’s Big Bad Ass Beef Ribs
  • Julia Robert’s Fresh Peach Crisp
  • Gene Shalit’s Spaghetti Carbonora
  • Incredible Cobb Salad
  • Herbed Samon Fillets in Foil
  • Mediterranean Fish Fillets
  • Joanne Woodward’s Cioppino
  • Blaze’s Shrimp and Sausage Creole
  • Twice-Baked Potato over Spinach, Broccoli, and Peppers
  • Tom Cruise’s Linguine with Zesty Red Clam Sauce

Throughout the book are quotes from Paul Newman and pictures from his personal life and career.  Great, great cookbook.

Filed Under: Best Cookbook Recipes, Fruit Recipes, Summertime Favorites Tagged With: cookbook recipes, Fruit Recipes, sour cream sauce for fruit

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My name is Joi (“Joy”) and Get Cooking is where I celebrate some of my greatest passions: Recipes, kitchen gadgets, gluten free food reviews, gluten free recipes, pig collectibles, chocolate, cookbooks, and coffee.

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