Strawberry-Sour Cream Ice Cream

Strawberry-Sour Cream Ice Cream

When I first saw the title for sour cream strawberry ice cream, I was definitely not enthused.  So, I moved on.  But, when I finally had so many fresh picked strawberries at my complete disposal, I decided it was time to get over my picky-self and dive in.

I honestly don’t even know what I was so squeamish about.  This ice cream is amazing!  The sour cream only gives a very faint tartness to the ice cream, but it’s perfect that way.  It’s not overly sweet, but it’s perfectly creamy.  The fresh strawberry taste really shines through.  So, don’t be afraid of the sour cream, because it only makes the ice cream creamier!  This is a recipe that I will definitely be coming back to time, and time again.

Strawberry-Sour Cream Ice Cream

  • 1 lb. fresh strawberries, washed and hulled
  • 1/2 cup sugar
  • 1 cup sour cream
  • 1 cup heavy cream
  • 1/2 teaspoon lemon juice


Slice the strawberries if they are large, and place in a medium bowl.  Toss with the sugar, and let sit at room temperature for at least 1 hour, stirring occasionally.

Place the strawberries, sour cream, heavy cream and lemon juice in a food processor or blender.  Pulse until mostly smooth, but a few larger pieces remain. Refrigerate until chilled, then freeze in your ice cream maker according to the manufacturer’s instructions.

Source: Adapted from The Perfect Scoop by David Lebovitz


Lemon Pudding Cake

Lemon Pudding Cake

I can’t believe that it’s April already!  Anyone else having a hard time believing it?  With April, of course, brings Easter.  We don’t really do a whole lot for the holiday, except go to a breakfast at my husband’s grandparent’s house.  Although, this year, they are doing it after Easter, so we are able to do our own thing.  I am envisioning egg dying, easter-themed baking and hopefully enjoying some warmer temperatures.  Since many of you, I am sure, are menu planning for the day, I thought I’d share a dessert that would be a wonderful addition for the day.

Lemon Pudding Cake

This lemon pudding cake is light, bright and delicious, but still boasting in flavor.  The whipped eggs, combined with sour cream makes for a fluffy treat.  The lemon really shines through with the fresh juice and zest used.  This is perfect to bake as individual desserts, or to make in one large dish to place on the table for everyone.

Lemon Pudding Cake

Lemon Pudding Cake

  • 4 Tablespoons unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 Tablespoon lemon zest
  • 3 large eggs, at room temperature, separated
  • 1/4 cup fresh lemon juice
  • 1/3 cup all-purpose flour
  • 1 cup sour cream
  • 1/4 teaspoon salt
  • Powdered sugar, for dusting


Preheat the oven to 350ºF.  Grease a 1-quart soufflé dish, or several small ramekins and place them in a pan with 2-inch sides.  Have ready boiling water for the water bath.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until light and fluffy.  Add the sugar and lemon zest and beat until combined.  Add the egg yolks, one at a time, beating well after each addition.  Reduce speed to low and add half the lemon juice, half the flour and half the sour cream and beat until smooth; repeat with remaining lemon juice, flour and sour cream.

In a separate stand mixer bowl fitted with the whisk attachment, beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat until stiff peaks are formed.   Add one-quarter of the whites to the lemon mixture and gently fold in. Continue to fold in whites one-quarter at a time.  Pour into the prepared soufflé dish or dishes.  Carefully pour boiling water around the dish(es) to a depth of 1 inch.

Bake for 50-60* minutes or until slightly golden brown and the center is just set. The cake should spring back when gently touched. Do not open the oven door while the cake is baking or the cake will collapse.  Remove from the water bath immediately and cool on a rack for 10-15 minutes.

Lightly dust with powdered sugar. Serve warm.

*If using individual dishes, reduce the baking time to about 45 minutes, but keep a close eye on it.

Source: Two Peas and Their Pod, originally from Luscious Lemon Desserts

Lemon Poppy Seed Muffins

Lemon Poppyseed Muffins

Lately, I have been craving lemon. Maybe because it’s such a wonderful, bright color in contrast to the drab, dirty snow outside. Or, perhaps because it’s so springy looking. Either way, it’s all I want! So, be prepared for several lemon recipes to come.

Lemon Poppyseed Muffins

These muffins are something I used to make quite often, several years back. But, for some reason, I completely forgot about them until recently. I was flipping through a cookbook for some inspiration, and I saw this recipe. I don’t understand how I forgot about these muffins when they are so dang delicious. Moist, slightly sweet and lemony- the perfect combination! These are a wonderful muffin to remind you that warmer weather does exists. (And will hopefully be here before too long.)

Lemon Poppy Seed Muffins

Yield: about a dozen muffins

  • 2/3 cup sugar
  • zest and juice from 1 lemon
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream (or plain yogurt)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 Tablespoons (1 stick) unsalted butter, melted and cooled
  • 2 Tablespoons poppy seeds

For the icing

  • 1 cup confectioners’ sugar
  • 3-4 Tablespoons lemon juice


Preheat the oven to 400ºF. Grease or line 12 muffin wells. Set aside.

In a large bowl, rub the sugar and lemon zest together with your fingers until combined and fragrant.  Whisk in the flour, baking powder, baking soda, salt and poppy seeds. In a large glass measuring cup, whisk together the sour cream, eggs, vanilla extract, lemon juice and melted butter until thoroughly combined.  Pour the liquid ingredients into the dry ingredients and gently stir with a wooden spoon until the flour is fully incorporated. Divide the batter evenly among the prepared muffin cups.

Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the muffin tin for about 5 minutes, then carefully remove each muffin and place on a wire rack. Let cool completely before icing.

To make the icing; place the confectioners’ sugar in a small bowl. Slowly whisk in the lemon juice until the mixture is thin enough to drizzle over the muffins. If you put too much lemon juice in, just whisk in a little more confectioners’ sugar. Drizzle over the cooled muffins. Store in the refrigerator in a air tight container for 3-4 days.

Source: Baking From My Home to Yours, by Dorie Greenspan

Lily’s Potato Salad


This recipe comes from the former Lily’s Cafe. It was always served alongside the very popular sandwiches. People always wanted extra and it was always a big hit. My picky self never dared to try it until I ended up working at the cafe many years ago. After that, you could hardly keep me out of it!

Here’s to the greatest potato salad you will ever have. I know that for a fact because I hate potato salad, but I absolutely love this recipe. Nothing is too overpowering and there aren’t any weird ingredients thrown in. Bring this to your next BBQ, and everyone will be raving about it.

Lily’s Potato Salad

  • 10 red potatoes, cut into 1-inch cubes
  • 3/4 cup mayo
  • 3/4 cup sour cream
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon basil
  • 1/2 teaspoon granulated garlic


Place potatoes in a large pot, cover with water. Bring to a boil over high heat. Turn the heat down to medium-low and simmer until tender when poked with a fork. Drain the potatoes and let cool to room temperature.

In a small bowl, whisk together the remaining ingredients. Place the potatoes in a large bowl. Mix the mayo mixture into the potatoes, and mix until well combined. Serve immediately or store covered in the refrigerator.

Source: Lily’s Cafe Cookbook, Revised Edition by Kyra Alex