Posts Tagged ‘berry desserts’

Tasteful Tuesday: 10 Vintage Desserts from Taste of Home

Tuesday, June 5th, 2018

For this week’s Tasteful Tuesday, we are doing something a little different. Taste of Home published a list of 50 Vintage Desserts, and we’ve decided to feature 10 of those recipes that we love as New Englanders and East Coasters, as well as some too classic not to mention. They are all linked below to their respective recipe page, so click through if you’d like ingredient lists and directions. You can view Taste of Home’s full list here, and be sure to share your top 10 favorite vintage desserts in the comments below.

Grandma’s Divinity Recipe

Simply and timelessly divine.

Lemonade Icebox Pie Recipe

A refreshing pie that won’t heat up your kitchen in the warmer months is a winning pie in our book.

Skillet Blueberry Slump Recipe

Make this blueberry dessert at home or over a fire when you go camping this summer!

Homemade Butterscotch Pudding Recipe

So creamy and indulgent.

Peach Bavarian Recipe

It wouldn’t be a list of vintage desserts without at least one gelatin dish.

Cranberry Ambrosia Salad Recipe

In big or small batches, this dessert is synonymous with “tradition” for many families.

Strawberry Angel Trifle Recipe

Whether you are strategic or not with the layering of this dessert, it’s sure to be a showstopper.

Maine Maple Syrup

Down East Blueberry Buckle Recipe

Fresh blueberries are best in this sweet treat.

Maple Sugar Pumpkin Pie Recipe

Bonus points if your maple syrup comes from Maine.

Shoofly Cupcakes Recipe

Molasses and cupcake lovers unite!

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Tasteful Tuesday: Homemade Frozen Yogurt

Tuesday, February 6th, 2018

StrawberriesThis icy dessert recipe doesn’t require an ice cream maker, but a food processor is necessary. You’ll need to allow the frozen yogurt to set overnight, so plan ahead for maximum enjoyment!

What You’ll Need:

  • 2 cups frozen fruit
    (if using fresh fruit, it still needs to be frozen)
  • 2 tablespoons honey
  • 1/4 cup plain or vanilla yogurt
    (low-fat, Greek or non-fat)
  • 1/2 tablespoon lemon juice (fresh is best)


  1. Place all ingredients into a food processor and process until creamy; about 3 minutes.
  2. Scrape down the sides of the food processor and check for any lumps. Process for additional time if necessary, then transfer to an airtight, freezable container.
  3. Freeze overnight (8-10 hours) and enjoy! We recommend keeping the frozen yogurt in your freezer no longer than one month.

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Tuesday Recipe: Peanut Butter & Jelly Cupcakes with Peanut Butter Frosting

Tuesday, April 2nd, 2013

In honor of National Peanut Buttery & Jelly Day today, we share a tasty recipe featuring the star ingredients. For a delicious dessert tonight, try making a batch of Peanut Butter & Jelly Cupcakes with Peanut Butter Frosting; a treat that will bill be loved by both children and adults alike.

Ingredients for Cupcakes:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter, melted
  • 1/2 cup white sugar
  • 1 large egg
  • 1 teaspoon strawberry extract
  • 1/2 cup milk
  • 1/2 cup buttermilk
  • 1/2 cup raspberry jam

Ingredients for Frosting:

  • 1/2 cup peanut butter
  • 1/2 cup butter, softened
  • 4 cups confectioners’ sugar
  • 1/4 cup milk


  1. Preheat an oven to 350°F. Line a 12 cup muffin pan with paper baking cups.
  2. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
  3. Beat the melted butter and sugar with an electric mixer in a separate large bowl until fluffy; about 1 to 2 minutes. Add the egg and strawberry extract, continue beating. Beat in the milk and buttermilk, followed by lastly adding in the jam. The batter should be pink in color.
  4. Stir in 1/3 of the flour mixture into the wet mixture, mixing until just incorporated. Stir in 1/2 of the remaining flour and then add the remaining flour; mixing just enough to evenly combine. Pour the batter into prepared baking cups.
  5. Bake in the preheated oven until a toothpick inserted into the cake comes clean; about 15 to 20 minutes. Cool before frosting.

To Make Frosting:

  1. Beat the peanut butter and softened butter until smooth, in a large bowl.
  2. Mix in 2 cups of the confectioners’ sugar, 1/4 cup at a time; then stir in the 1/4 cup milk.
  3. Gradually add the remaining 2 cups of confectioners’ sugar. If the frosting is too dry, add a tablespoon of milk. Frost the tops of the cooled cupcakes.

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