Homemade ice cream is pretty awesome, right? Throw in some Easter candy and you’ve got a little treat perfect for springtime celebrations!
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Homemade Ice Cream
You’ll need an ice cream maker for this one – and I have been very happy with using the Ice Cream Maker attachment for our Stand Mixer for all of the ice cream we make here, and I feel pretty good about recommending it to you if you’re in the market. Keep your ice cream maker stored in the freezer if you have the space – otherwise, be sure to freeze it before using it to make ice cream.
For this recipe, I used a cup and a half of those wonderful little pastel coloured M&M candies you see all over the stores this time of year – and it has turned out so well! A super tasty vanilla ice cream with just the right amount of chocolate candy goodness.
- 2 1/2 cups 10% cream
- 8 egg yolks ( save the whites for Angel Food Cake!)
- 1 cup granulated sugar
- 2 1/2 cups 35% cream
- 4 tsp vanilla extract
- 1/8 tsp salt
- 1 1/2 cups M&M candies – we used the pastel coloured Easter variety
- Cook the 10% cream on the stove top until it’s hot. Not boiling, but hot.
- Whip the yolks and sugar until blended, and gradually stir in the hot 10% cream, and continue to mix until blended.
- Transfer the yolk mixture back to a medium sauce pan, and again cook until hot. Cook until it is steaming, and small bubbles start to form, but do not boil. Stir continuously and prevent scorching.
- Add in the 35% cream, the vanilla extract and the salt, and chill for 8 hours ( or overnight)
- Following the directions on your ice cream maker, add your ice cream to the ice cream maker and let mix for about 18 minutes – add the M&M candies and mix 2 minutes longer.
- Serve and enjoy, and be sure to freeze the remaining ice cream!
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Muffins are a staple, and when you make them with fresh ( or frozen !) fruit, they also become an excellent breakfast or snack. These Raspberry Muffins made with vanilla sugar are no exception with a simple recipe for a small batch they quick to prepare and ready to enjoy!
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It’s pretty hard to go wrong with a muffin. From stick to your rib heartiness, to sweet chocolaty treats – muffins are pretty much where it’s at. I like to experiment with the fruit we have on hand, and a cup of berries that are past their prime are going to go further in a small batch of muffins than on their own.
Use fresh picked, frozen, farmer’s market or grocery store purchased berries for these – whatever works for you.
Raspberry Muffins with Vanilla Sugar
- I cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vanilla sugar
- 1/2 cup milk
- 1/4 cup melted butter
- 1 egg
- 1 cup raspeberries
Note: Make 1/2 cup vanilla sugar by mixing 1/2 cup granulated sugar with 1/2 tsp vanilla extract
- Preheat oven to 375 F
- Mix flour, baking powder, salt and vanilla sugar and set aside.
- In a separate bowl, mix milk, melted butter and egg.
- Stir milk mixture into flour mixture and then gently stir in the raspberries
- Line a muffin pan with muffin cups
- Use a 1/4 cup Portion Scoop to fill muffin cups
- Bake for 15 to 20 minutes – until tops are browned.
- Cool on wire wrack and enjoy!
Like this recipe?
You’ll love our Rhubarb Mini Muffins and our Mini Pumpkin Muffins and I would be remiss if I left out our Tea Party Muffins – they really are the sweetest things.
Check out our other fresh fruit recipes too like our Homemade Strawberry Shortcake, this perfectly sweet and perfectly tart Rhubarb and Strawberry Pie and these killer Waffles & Strawberry Sauce.
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Garden over run with Zucchini? Don’t sweat it! I’ve got 15 Unbelievably Delicious Zucchini Recipes sure to suit your fancy!
Adding Zucchini To Your Recipes
Zucchini usually grows in abundance in your garden, no matter your gardening skills or experience. One zucchini plant can often result in many many fruit, and when it comes to zucchini, a little goes a long way. And it is so versatile!
Zucchini can be turned into noodles, sliced and baked in the oven with some of your favourite seasonings, quartered and stuffed, and shredded and added to your favourite cake / cookie / muffin recipes. It keeps for a while in the fridge, and also freezed well – just shred it first!
Main Dish Zucchini Recipes
Zucchini Fritters – by Simply Recipes
Panda Express Zucchini Mushroom Chicken – by Dinner Then Dessert
Spaghetti with Zucchini and Fresh Cherry Tomato Sauce – by Domesticate Me
Zucchini and Green Chile Breakfast – by Kalyn’s Kitchen
Mediterranean Stuffed Zucchini – by Handle the Heat
Zucchini and Beef Ragout – by Real Food Whole Life
Zucchini Pancakes – by Bless This Mess
Side Dish Zucchini Recipes
Zucchini Fries – by Our Best Bites
Baked Parmesan Zucchini Rounds – by Five Heart Home
Grilled Zucchini with Parmessan – by Garnish With Lemon
Fried Zucchini with Chipotle Ranch Dip – by Home Cooking Memories
Zucchini Recipes for Dessert
Emergency Zucchini Cake – by Food Folks and Fun
Zucchini Brownies – by Crazy for Crust
Chocolate Chip Zucchini Bread – by A Beautiful Mess
Glazed Lemon Zucchini Bread – by Lil’ Luna
What is your favourite Zucchini Recipe? Don’t leave without checking out our Chocolate Chip Zucchini Cake, it’s amazing!
Rhubarb is the ultimate perennial plant. Not only does it produce deliciously sweet red stalks, it it super easy to care for, has a reliable yield, and comes back year after year, even if you forget about it. We have our favourite Rhubarb Recipes, and I’ve put them together in an easy to find place for you. Don’t forget to bookmark it!
Muffins & Cookies & Jams Rhubarb Recipes
Whole Wheat Rhubarb Muffins – by Mom Vs. The Boys
Lemon Rhubarb Cookies – by Picklebums
Rhubarb Mini Muffins – by Nemcsok Farms
Rhuberry Jam – by Nemcsok Farms
Crumbles & Crisps & Pies Rhubarb Recipes
Low Carb Rhubarb Crumble – by Step Away from the Carbs
Spice Rhubarb Apple Crumble – by In The Playroom
Strawberry Rhubarb Crisp – by Family Food and Travel
Roasted Rhubarb with Cottage Cheese – by New House New Home New Life
Rhubarb Fool – by Kitchen Counter Chronicles
Rhubarb & Strawberry Pie – by Nemcsok Farms
Reasons to love Rhubarb
Rhubarb has a taste that is quite unique. It is perfect for muffins, breads and cakes, as it is not too sweet. You will find that a lot of recipes using rhubarb also add strawberries. They go quite well together!
Besides these amazing rhubarb recipes, Rhubarb is a hardy, perennial vegetable, that requires very little care and maintenance. Try to cut it before it goes to seed, and don’t cut the really small pieces when you do harvest.
Even in the Northern Ontario climates, you can get at least two, and often three harvests per year. That is usually enough to stock a freezer. Rhubarb freezes well, it also cans well. You can mix it with sugar and can it, and use it later on in crumbles, crisps and my favourite cobbler recipe.
What is your favourite rhubarb recipe? Share it on our Facebook Page, or tag us on Instagram @nemcsokfarms
Once you’ve mastered the Homemade Angel Food Cake making Homemade Strawberry Shortcake is a natural next step, and you are going to want to try this recipe yourself for sure!
Really Easy and Really Impressive
Talk about a big Wow Factor. I’m not kidding you at all when I say this version of a strawberry shortcake is super easy to make. The recipe is simple enough to have on any occasion. But it’s beautiful enough to serve for any special occasion also. This cake has been my contribution to wedding showers, baby showers, Canada Day celebrations, Father’s Day Celebrations, and even Tuesdays. You can make your own Angel Food Cake or start with a store bought variety – entirely up to you!
Homemade Strawberry Shortcake
Choose fresh strawberries and sliced in half, or whole berries with the stems removed for the garnish up top and you have an amazing dessert sure to impress your guests, and satisfy your sweet , but not too sweet, tooth.
Careful not to mix the berries too much, or you’re lush white cream will become pink – which actually isn’t a bad thing either – especially for a bridal shower!
Homemade Strawberry Shortcake
A perfectly light and luscious dessert - great for any occasion!
- 1 prepared Angel Food Cake
- 1 cup whipping cream (35% M.F.)
- 4 oz. softened cream cheese
- 2 tbsp. white sugar
- 3 cups strawberries (2 cups chopped berries, and approx. 6-8 whole berries for garnish)
- Whip the whipped cream until stiff peaks form, and set aside in refrigerator
- Beat cream cheese and sugar until well blended
- Add whipped cream, and mix until well blended. Gently stir in chopped berries.
- Cut the angel food cake into two layers.
- Spread about 2/3 of the whipped cream mixture onto the bottom half, and replace top half of cake.
- Place remaining whipped cream mixture on cake, and garnish with whole berries. Refrigerate.
Nemcsok Farms http://nemcsokfarms.com/
If you loved this recipe, you should check out our other fresh fruit recipe ideas, like this Apple Berry Stew perfect for snacking, or our favourite Rhubarb and Strawberry Pie .
You can not leave without trying our Rhuberry Jam, Summer Salad, and our Waffles and Strawberry Sauce.
We love to hear from you – what will you make with the berries you pick this summer?
Homemade Angel Food Cake is one of my most favourite things to eat ever in the history of ever! I have no issue with the store bought varieties at all, and sometimes you can pick them up quite cheap. When you come across a great deal, go for it! Being a do it myself-er however sort of dictates that I must make my own from scratch from time to time, and lemme tell ya, it’s not nearly as scary as it sounds!
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Take the Make it Yourself Plunge
Making something delicious from scratch is quintessentially satisfying! Plus, making things yourself from scratch can often save you money, which is always good.
An electric mixer is necessary. I have this KitchenAid Stand Mixer and I love love love it!
Homemade Angel Food Cake
So this recipe uses a lot of eggs. Even if you buy a mix in a box you’ll still have to use a lot of eggs, and you’ll still have to mix like crazy – so you might as well just make your own from scratch.
If you happen to have laying hens, this is a great way to use up eggs. You need from 10 to 12 egg whites for the batter, and you can save the yolks to make homemade puddings, custards and creme brulées ( how can you possibly go wrong with a dessert where you get to use a torch, right?)
You will recall from my Chocolate Meringue Hearts and Lemon Meringue Drops the trick to any meringue is to make sure it is beat well. Very well. Stiff and glossy well. Do not under-beat or you will be sadly disappointed. Angel food cake is essentially meringue with some flour and sugar folded in, and it takes a bit of time and elbow grease, it is soooo worth it.
Homemade Angel Food Cake
A healthy and delicious dessert that is alot easier to make than you think!
- 1 1/2 cups icing sugar
- 1 cup flour
- 1 1/2 cups egg whites ( approx. 10 - 12 eggs required)
- 1 1/2 tsp. cream of tartar
- 1 cup sugar
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/4 tsp. salt
- Preheat oven to 375 ° F. Move your oven racks so that you are baking on the lowest rack possible (this cake rises a lot in the oven)
- Mix flour and icing sugar, Set aside.
- Beat egg whites and cream of tartar until frothy
- Separate 2 tbsp. sugar and mix with vanilla and almond extracts and set aside.
- Add remaining sugar to the egg whites, while mixing, 2 tbsp. at a time. Then add the extracts mixture to the egg whites while mixing. Beat on high until stiff and glossy
- Fold in flour mixture ¼ cup at a time. Push batter into bundt pan, squeezing out bubbles.
- Run a knife through the batter as well, to form a seal with the batter and the pan.
- Bake 30-35 minutes.
Nemcsok Farms http://nemcsokfarms.com/
Applesauce is not only one of the easiest snacks to make yourself from scratch, it is also one of the cheapest. It’s super easy because you only need two ingredients, and I’ve got a ratio I’m going to tell you about so making homemade applesauce will quickly become second nature to you. First though, let’s talk about the cheap and eco-friendly part.
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Budget & World Friendly
Making homemade applesauce is easy on your wallet. Making any foods yourself is usually cheaper on account of the packaging you’re not paying for ( I am really really not good at packaging – you can totally tell who has opened the cereal box in our house ) plus you’re using up ingredients you already have. Which leads me to next great thing about homemade applesauce. Food waste in Canada and the US is at a ridiculous rate of like 40% . I think we can all think of a time when we bought a whole lot of food, namely fresh fruits and veggies, only to toss them out a few days later. I’ve done it, you likely have too. Instead of condemning ourselves as bad citizens – go check out your crisper drawer in your fridge, and collect all of the fruit that maybe isn’t going to be quite so amazing if you bit into it straight away. Chances are you have some apples in there, that are maybe a wee bit bruised… or are just not at their prime. Don’t throw them out, they are perfect for applesauce.
Easy Homemade Applesauce
Remember, I said I was going to share with you a handy little ratio. One thing to remember, and ta-da! You’re all making homemade applesauce and looking to customize. This recipe is so incredibly easy, I’m not even going to make a printable card for it – all you need is this one ratio. Feel free to bookmark the page of course, but I have confidence, you won’t need to.
All you need to remember in order to make homemade applesauce is that for every apple you use, you want to also use 1 tbsp. of water.
- Peel and core apples
- Cut apples into chunks and put in a saucepan, add 1 tbsp. water for every apple you use
- Cover with a lid and bring gently to a boil, checking often.
- When apple pieces can easily be pierced with a fork, mash them.
- Serve warm, or cool, and garnish or customize with your favourite add ins ( see some ideas below)
Garnish / Customizing Options
- add 1/4 tsp sugar for every apple for a sweetened applesauce
- dried cranberries
- dried raisins
- other fruit and berry purees
Looking for more Apple-icious Recipes? You’ll love our very popular Apple Berry Stew and Our Favourite Homemade Apple Pie
Quick, easy, nutritious and of course super tasty. That is why this is my Favourite Summer Salad Recipe.
Whether you are going to grow your own ingredients for this, or grab them from your local supermarket or grocery store, this salad really is the perfect summer salad. The strawberries provide a wonderful texture, the baby spinach leaves are incredibly tasty, and if fresh, quite crisp – and the orange or mandarin segments add not only a sweet flavour, but also the dressing.
Favourite Summer Salad
Favourite Summer Salad
A tasty and really really salad to whip up - perfect for any meal, even breakfast.
- 4 cups baby spinach leaves
- 2 cups strawberries
- 1 cup orange segments or a small can of mandarin slices
- rinse spinach really well by submerging in water, swishing alot, and rinse under cold running water. Dry the leaves in a salad spinner if you have one, otherwise, let sit in a collander while you prepare the berries
- Either hull or slice of the very top of the berries, rinse well in cold water, and cut into chunks
- Peel the orange segments to that there is no peel or pith remaining. If using canned mandarin slices, drain off the liquid.
- Add all of the washed and drained ingredients to a salad bowl, stir and serve.
Nemcsok Farms http://nemcsokfarms.com/
Want More Salad Options
Our Tangy Coleslaw is perfect for barbecues and summer parties, the Green Bean Salad goes well with any meal, and is also quite impressive. Of course the secret ingredient in our Egg Salad makes your egg salad sandwiches a delightfully memorable experience.
Our most popular recipes of all time, chosen by you, our readers are this amazing crowd and kid pleasing recipe for Homemade Mac & Cheese Sauce, this mild yet slightly zippy Guacamole and of course, the Perfect Chili recipe.