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Monthly Archives: March 2014

Frozen Custard for the first day of Spring


Sure, the thermometer says it’s still winter in Indiana, but the calendar says it’s Spring. We visited the great Ritter’s Frozen Custard in Franklin, Indiana for scoop of their thick, delicious custard. This was the first Ritter’s which opened in 1989. They now have stands in the midwest states and Florida and Texas.

Frozen Custard is much like ice cream, but more dense due to less air in the mixture. You will find it all over the midwest. I have yet to see it in the far west states, or on the east coast. The custard can be served at a slightly warmer temperature than regular ice cream and is usually made fresh each day at the store. It has egg yolks added to the cream and sugar.  According to Wikipedia “In the United States, the Food and Drug Administration requires products marketed as frozen custard to contain at least 10 percent milkfat and 1.4 percent egg yolk solids. If it has a smaller percentage of egg yolk solids, it is considered ice cream.”

Today’s special flavor was chocolate covered banana, and in honor of Spring and the Bluth’s I had a scoop. (There’s always money in the banana stand.)

banana stand

I made it into a sundae by adding butterscotch and my favorite, marshmallow topping. Oh it was good. Here’s a photo. The butterscotch is warm and causes the custard to melt just a bit, so it looks a bit soupy.

ritters sundaeIf you come across a frozen custard stand in your travels, do give it a try. I think you’ll enjoy it, even on a cold day.


Anzac Biscuits..Australian for awesome oatmeal cookies!

In Honor of Oatmeal Cookie Day, here’s a cookie superstar!

my sweet addiction

These are the best oatmeal cookies that I have ever tasted. I have tried others and always come back to this recipe. It’s from an Australian reader of  Cooking Light from way back in the late 1990’s. Click here for the recipe. (If the link isn’t working, go to myrecipes. com and search for Anzac Biscuits.)

A few recipe notes from me: I have always used light Karo syrup instead of Cane syrup. I use parchment paper instead of greasing the cookie sheets, it makes clean-up much easier. Watch the cookies in the last 2 minutes of baking, and don’t let them get very brown, or they’ll become too hard. Plus,  I have one improvement, I add 1/2 cup of chopped Craisins. The photo is from Cooking Light so it doesn’t have the Craisins, but trust me, you’ll want to add them.

In case you are wondering what an…

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Sahale Snacks, almost too good to be good for you

sahale snacks

Yeah, yeah, I know I’m supposed to eat more nuts and such, but I really don’t care for the taste of nuts. To me, they taste the same as what I imagine an oak tree might taste like.

These were my thoughts until I came across these delectable, fantastic snacks at Whole Foods. They are sweet, salty, crunchy and just too good! The nuts are glazed with honey and sprinkled with sesame seeds. all combined in tiny crunchy clumps with chewy cranberries.

I am going to stock up on these, and now, thanks to Sahale, I’m eating nuts!

Coole Swan, found at the end of every rainbow

coole swanIn honor of Saint Patrick’s Day, and all of my Irish family and friends, I would like to introduce you to an Irish Cream that is different from any that you’ve had before.

It’s called Coole Swan and it comes straight from the Emerald Isle. It is made with only natural ingredients: fresh Irish cream from their cows, single malt whiskey, vanilla, and Belgian chocolate. there is no caramel coloring added, thus the drink is a lovely white.

According to their web site, “The name Coole Swan was inspired by the unspoilt beauty of Coole Park in Gort, County Galway. It was immortalised in W. B. Yeats’ poem ‘The Wild Swans at Coole’.”

The drink is smooth and lightly sweet. It is delicious by itself, in coffee or in a cocktail. I prefer it in coffee before, during and after skiing.

But don’t just take my word for it…Coole Swan has won numerous gold medals in international competitions. It has developed a cult following due to its limited distribution in the U.S. It is slowly appearing on shelves, and it can be ordered from their web site (if your state allows liquor delivery which thankfully, my state does.).

Start looking and asking for it at your liquor sellers. You will be handsomely rewarded when you finally get your first sip. This is the real stuff.

Assorted Goods & Candy-an amazing store

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This tiny gem of a store is located in Louisville, Colorado which is about 8 miles from Boulder. The owner clearly has a passion for candy. The store is filled from floor to ceiling with candy, vintage toys, gifts, bags, and everything sweet that you could imagine. The owner’s sweet puppy, named Luna, greets guests.

I found a great selection of  imported candies including my favorite Curly Wurly bar. I had to restrain myself from buying half the store.

Visit the web site , and have a smile.

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If you are on your way to Boulder, stop in Louisville and pick up a bag of sweets and smiles for your trip.