Mr. D and I are big fans of the TV show American Pickers. I am amazed at the people here in the US that have such enormous collections of so many different things. As we were watching an episode the other night I commented to Mr. D that I don’t collect anything. He gave me one of those looks that can only be shared by married couples as if I had lost my mind. He told me he wanted me to think about that statement and then think about books. Oh Dear!!! He was right. Nothing makes me any happier than getting a new book and to receive a new cookbook is the best thing ever.
I had lunch with my friend Dixie this week and she brought me a cookbook. Of course that made me very happy and I love Dixie because she likes to cook too and we share lots of food experiences. The cookbook she brought me was from Williamsburg and I love to visit that historic place in Virginia. As I have been browsing through the cookbook, I have been thinking of great options for Easter and I saw the recipes I am sharing with you today. I love to serve coconut or something lemony for Easter and either one of these would be a great choice.
By the way, the ingredient in the parfait recipe that refers to top milk refers to the cream or milk that rises to the top. I think you should be able to use whole, skim or 2 percent milk. I included the maple sugar ice cream recipe because I thought it was a little unusual and would be good any time of the year.
The name of this cookbook is from Williamsburg Kitchens by Kay Willard and was published in 1968. Isn’t it wonderful to have friends that are thinking about you and present you a gift that they know you will love so much.
Of course if you have been reading my blog for a long time, you know that my favorite macaroons come from the Solvang Bakery in Solvang, California. If you have some of their macaroons you don’t even need to make a parfait. Yum, Yum!!! Here is a link to their website: Solvang Bakery.com
Thanks for stopping by.