Back after Blogger problems preventing access

I finally have access to my blog again.  I jumped over to Twitter to see if others were having problems too, and sure enough, so many of us could not access our blogs and could not comment on the few blogs we could access.  So I missed Vintage Recipe Thursday.  First time ever.  Please feel free to link today's posts for our next Vintage Recipe Thursday on July 7th.

It's been about a month of very erratic Blogger service, and it sure is getting old, but looking at the bright side, until last May, Blogger has provided a wonderful and reliable service for as long as I have used them, starting in March 2008.

Speaking of missing linky parties, Monday is the 4th of July, and I'm sure most participants living in the U.S. won't be around to link up, so let's skip this Monday's party, and resume the following Monday on July 11th.  Enjoy the long weekend.

H A P P Y   4th.   OF   J U L Y ! ! ! ! !

Flickr/Tim Lundin TDLphoto

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Wordless Wednesday: I love this tea strainer; a work of art

This post is shared with Tea Party Tuesday, Tea Cup Tuesday, Wordless Wednesday, What I love Wednesday, I Love Blogging Wednesday Blog Hop, and Welcome Wednesday. Be sure to sign in with the WW linky below.

I was looking through Flickr and found this amazingly beautiful tea strainer, which I just had to share with all of you. It is a work of art, a real jewel, don't you think?

Russian filigree, Eastern repoussé, chased, pierced, and fabricated tea infuser, strainer, and stand
Sterling silver, fine silver, 22k gold/sterling bi-metal
assembled: 5" x 4" x 2-1/2"
©2009, V. Lansford

Detail of Strainer ©2009, V. Lansford

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Monday, Mmm ... Dessert Recipe Linky

Thank you for linking your recipes! I love to visit your blogs, and I hope you enjoy visiting each other too.  Visiting each other is the best part of any linky party or blog hop, don't you think?  Let's all hyperlink to each other on our posts.  :-)

I'm featuring six bloggers this week, because there were so many tasty recipes and I want to spread some linky love.  Don't these look tasty?  Be sure to visit Patti at Comfy Cuisine for her Watermelon Sherbet, Lark's Country Heart for her Peanut Butter Toffee Bars,
Stacy at The Almost Whole Package for her Chocolate Hazelnut Cake with Nutella, Jamie at Simply Delicious for her Strawberry Raspberry Pie, Carlee at Ladybird Ln. for her Gimme S'more Pie and a bonus S'more Mouse, and Nikki at Chef in Training for her Cookie Dough Brownies.

Bon Appetit!

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Vintage Recipe Thursday: Rhubarb Sherbet Recipe

I have another frozen dessert recipe this week for all of us who can't resist ice cream and all of its cousins like sherbet, gelato, granita, et al.  This time it's Rhubarb Sherbet.

Please link up your vintage recipes and enjoy visiting each other.  Visiting each other is the best part of any linky party or blog hop, don't you think?  Let's hyperlink to each other on our posts.  :-)
I'm sharing this recipe with Sweet Treats Thursday, Full Plate Thursday, Food On Fridays, Fresh Food Friday, Pink Saturday, Savory Sunday, So Sweet Sundays, Sweet Indulgences Sunday, and Mingle Monday,  Creative Creations Tuesday, Tea Party Tuesday, Tea Time Tuesday, Domestically Divine, Made it on Monday (Wed-Sat), Share the Love Vintage Wednesday, These Chicks Cooked Recipe Spotlight Wednesday, Whatever You Want Wednesday, Weekend Showoff Party, Party Mindie-Style Weekends. 

Flickr/ScoopAdventures

Rhubarb Sherbet Recipe
2 cups diced rhubarb
2 teaspoon gelatin
1/2 cup orange marmalade
1/2 cup sugar
1 egg white
1 1/4 cups water
Few grains of salt

Combine rhubarb, 1 cup water, and sugar.  Cover.  Cook slowly until rhubarb is tender.  Soften gelatin in 1/4 cup water. Add to rhubarb. Stir until dissolved. Add salt. Cool.  Add orange marmalade. Mix until well blended.  Partially freeze. Fold in stiffly beaten egg white.  Continue freezing until firm.  6 servings. Anna Davis, Ravenswood, W. Va.

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Wordless Wednesday: I love tea-for-one teapots

This post is shared with Tea Party Tuesday, Tea Cup Tuesday, Wordless Wednesday, What I love Wednesday, I Love Blogging Wednesday Blog Hop, and Welcome Wednesday. Be sure to sign in with the WW linky below.

1. Tea for one, 2. Almost too pretty to use, 3. Love on my windowsill, 4. tea for one

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Monday, Mmm ... Dessert Recipe Linky Party

Trisha made these beautiful Pansy Shortbread Cookies at Sweetology

It's time to link up your favorite dessert recipes.

Which recipes caught your eyes last week?  Was it the Watermelon Shark, the Pansy Shortbread Cookies, or the Homemade Twix Bars?  Perhaps it was the Panna Cotta with Strawberries, or the Peanut Butter and Jelly Cupcakes.

All seemed delicious and I am so pleased that you linked up to Monday, Mmm ... Dessert.  Don't forget to use a hyperlink back to Joy of Desserts in your participating post, and to visit each other. It's the best way for you to get to know each other, discover new recipes and build traffic for your own blog.




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Last Day!! Giveaway: Island Treasures Gourmet Rum Cake

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Vintage Recipe Thursday: Candied Ginger Ice Cream Recipe

Are you ready for ice cream season? It was foggy here in California yesterday, but the sun came out in the late afternoon, and all of a sudden it was almost hot. Before we know it, the temperatures are going to soar, and ice cream is one of the yummiest ways to cool down. So get ready with this delicious ginger ice cream recipe.

Do you have any ice cream recipes you would like to share with me? I'd really appreciated it as my family has a love affair with ice cream, sorbets, and any frozen dessert. You can check out the more than 70 ice cream recipes I've posted here over the last few years too.

You can link up any vintage recipes right here every Thursday. Vintage is usually defined as 10 years or older. Or you can link up any dessert recipe on Mondays. :-)

Candied Ginger Ice Cream Recipe

4 cups milk, scalded
1 tablespoon corn starch
2/3 cup sugar
2 cups whipping cream
1 cup chopped candied ginger
1/2 teaspoon salt
1 teaspoon lemon juice
2 tablespoons powdered sugar
1/2 cup crushed macaroons
4 eggs, slightly beaten

Combine sugar, salt, and corn starch. Add eggs. Mix thoroughly. Add milk gradually, stirring constantly. Cook over hot water until mixture coats a spoon. Add lemon juice. Stir until well blended. Pour into freezer or into tray of mechanical refrigerator. Partially freeze. Carefully fold in stiffly whipped cream to which powdered sugar has been added. Add ginger and macaroons. Continue freezing until firm. 12 servings. Mrs. J. L. O'Connell, Washington, D. C.




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Wordless Wednesday: I love beautiful teacups

This post is shared with Wordless Wednesday, What I love Wednesday, Tea Party Tuesday, Tea Cup Tuesday. Be sure to sign in with the linky below.

1. Vintage Royal Albert Old Country Roses Tea Set, 2. Royal Albert Lilly of the Valley (May) from the Flowers of the Month Collection, 3. Royal Albert, Gossamer, Grey Duo, 4. From Russia, Lomonosov's "Singing Garden" pattern.





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Monday, Mmm ... Dessert: Recipe Linky Party Time

Marelie's Food for the Gods

Happy Monday!  It's time to link up your favorite dessert recipes.

All of last week's recipes were great.  I hope you all take the time to not only link up, but hop over to the recipes too.

Did you notice Marelie's Food for the Gods?  I sure did, and so did a couple other hostesses.

Take a look at all the orange and cranberry flavor bursting from Julie's cookies.




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Vintage Recipe Thursday: Cherry Mousse Recipe

Welcome back to Vintage Recipe Thursday. Please link your family or cookbook recipes in the linky below and enjoy visiting each other. :-)

Today, I'm sharing with you a cherry mousse recipe, because you know I love cherries.  :-)  If they are not quite in season yet in your state, fear not, this recipe actually calls for canned cherries.  There are only 4 ingredients, and if you use a can of whipped cream, you'll save yourself a step.  Where Mrs. Elasky tells you to pack it in ice and salt, just place it in that "new invention" called a freezer.  ;-)  And in case any of you are wondering about the salt, that was just to make the ice colder.

 Flickr/marylise-doctrinal

Cherry Mousse Recipe
2 cups whipping cream
1/2 teaspoon almond extract
3 tablespoons powdered sugar
1 cup drained, canned cherries

Sweeten cherries to taste.  Chill.  Whip cream.  Add sugar and extract.  Carefully fold in cherries.  Pour into mold.  Pack in ice and salt.  Let stand 4 hours.  8 servings.  Mrs. M. Elasky, Minneapolis, Minn.

I'm sharing this recipe with Sweet Treats Thursday, Food On Fridays, Fresh Food Friday, Savory Sunday, So Sweet Sundays, Sweet Indulgences Sunday, and Mingle Monday, Penny-Meal Monday, Creative Creations Tuesday, Tea Party Tuesday, Domestically Divine, Made it on Monday (Wed-Sat), Share the Love Vintage Wednesday, These Chicks Cooked Recipe Spotlight Wednesday, Weekend Showoff Party, Party Mindie Style Weekends.



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Wordless Wednesday: I love cherries

Happy Wednesday to all. This post is shared with Wordless Wednesday and What I Love Wednesday. Be sure to use the linky below for your Wordless Wednesday posts.

1. Minneapolis Winter Cherry , Spoonbridge, Minnesota, 2. Sakura (cherry blossoms), 3. Rubies of my childhood, 4. West Moat (Explored) 8,000 visits to this photo. Thank you.

Some cherry posts you will like:
Choco-Cherry Dessert Bars (recipe)
Cantaloupe Maraschino Sundae (recipe)
Black Forest Cake (history + photos)
Macaroon Bavarian with Maraschino Cherries (recipe)
Fresh Cherry Pie and Canned Cherry Pie (recipes)
Victoria Fudge (recipe)
Easy and Frugal Clafouti (recipe)

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Have you joined The Foodie Blogroll yet?

When I first started this blog several years ago, there weren't very many food blogs, and there were even fewer dessert blogs.  My blog was less than a month old when I ran across a great blog called The Leftover Queen written by Jenn.  I realized that she had just started a blogroll for us few foodies, so we could find each other, and I joined as soon as I met the requirements.  Jenn had lots of great ideas -- and the techie boyfriend Roberto (now her husband) -- to help her implement them.  The Foodie Blogroll even included a forum to grow a community.

Now there are so many foodies in the Blogosphere, that it's hard to wade through the good, the bad and the ugly who appear and disappear instantly.

The Foodie Blogroll has grown exponentially.  Casual visitors and new bloggers might not realize that it was started by a fellow blogger just like us.  A fellow blogger with big ideas to help other bloggers to not only find each other, but to succeed growing their own blog, and to make the foodie blog community a valuable voice which is respected by industry professionals.

The Foodie Blogroll is free to join, and as the community has grown so have the perks.  There are several requirements to meet to eliminate the unsavory.  The Foodie Blogroll is here to stay, and here to help foodies in many ways.  I like it.  It has helped my blog. Go see for yourself how it can help yours.

I'm writing this to "pay it forward."  I know it will help you, and it will help Jenn and Roberto, just as they have helped me and thousands of others through The Foodie Blogroll.

Many of you who read my blog are like-minded and like real, natural, organic foods, so visit The Leftover Queen.  Jenn and Roberto have moved to their own farm and you can read all about their animals, their garden and the recipes too. Check her sidebar, she has several other blogs of interest.  For the art lovers, visit The Art of Roberto Campus.  He creates digital art just like I do, except our styles are very different.

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Come link to the Monday, Mmm ... Dessert recipe party

 Here are just a few of the favorites from last week's Monday, Mmm ... Dessert:

• Aebleskivers, one of Carlee's Denmark recipes from her great-grandmother.  You all know how much I love family and vintage recipes.  Aebleskiver: Danish Delicious.

Homemade Apricot Cranberry Fruit Roll Ups
at From Which Things Grow.

• Apricot and cranberry fruit roll ups.  Cares has a very simple recipe for us to avoid all the chemicals and additives found in most store-bought ones.  Chew on This: Homemade Apricot Fruit Roll Ups.

• And just for fun, Lynn and her daughter made a cake decorated like spaghetti and meatballs.  It's very realistic.  You should go take a look if you missed it.  Spaghetti and Meatballs Cake.

Now on to this week's recipes.  Link up your delicious desserts, and enjoy your day.  :-)


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Vintage Recipe Thursday: Raisin Squares

Come link your family recipes and other vintage recipes.  The linky is below so that we can all preserve these time-honored mini treasures.

This recipe isn't called a brownie, but that's exactly what it is.  It has raisins and nuts, but if you don't like nuts in brownies, you can of course omit.

Don't forget to enter my latest giveaway if you haven't yet done so.

I'm sharing this recipe with Sweet Treats Thursday, Food On Fridays, Fresh Foods Friday, Savory Sunday, So Sweet Sundays, Sweet Indulgences Sunday, and Mingle Monday, Penny-Meal Monday, Creative Creations Tuesday, Domestically Divine, Made it on Monday (Wed-Sat), Share the Love Vintage Wednesday, These Chicks Cooked Recipe Spotlight Wednesday, Weekend Showoff Party, Party Mindie Style Weekends.


Raisin Squares Recipe 

Flickr/Jennifer Hebert

1/2 cup butter
1 cup sugar
2 eggs, well beaten
1/2 cup flour
3 tablespoons cocoa
2/3 cup seedless raisins
1/2 cup chopped nuts
1 teaspoon vanilla extract
1/2 teaspoon salt


Cream butter and sugar.  Add eggs. Beat thoroughly.  Sift flour, measure, and sift with salt and cocoa.  Add to first mixture. Add nuts, raisins, and flavoring.  Mix thoroughly.  Pour into shallow, well-oiled baking pan.  Bake in moderate oven (375 F.) about 45 minutes.  Cool. Cut in squares.





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