lindy, Author at Garden Seeds and Honey Bees

Raspberry & Peach Sorbet

*1 cup Raspberries, frozen, blend slightly, remove seeds
*2 cups Peaches, sliced, frozen or fresh
*1 cup Granulated Sugar
*1 cup Water
*1 teaspoon Lemon or Lime Juice, optional

In a stainless sauce pot add sugar and water and simmer until sugar is dissolved and add puréed or blended fruit.

Blend raspberries in blender or food processor use a fine mesh sieve or we used cheese cloth to remove seeds,

Place blended or puréed raspberries back in blender with peaches, sugar water. (Add lemon or lime juice if desired.). Blend until smooth.

Pour into a container desired and freeze 4-6 hours stirring after 3 hours of being in the freezer, replace back in freezer remaining time or until frozen. If you want to remove sorbet from your container easily place some freezer or parchment paper in the bottom of container first, leaving paper above the pan to lift after freezing.

Scoop sorbet or remove sorbet from container and slice to serve. Top with fresh raspberries or chopped peaches if desired.

Serves about 7, 1/2 cup servings

Recipe adapted from: BHG and Bakers Royale

Jessica and Lindy

Everyone I know loves sugar cookies; this is a family favorite since I was a little girl many years ago. This recipe is also great for letting kids cut out the cookies it is friendly to being played with a little bit.

As for the frosting we made the frosting to stand up a little more for piping on cookies because cream cheese frosting is so soft. We hope you enjoy this yummy sugar cookie recipe and frosting. We think it’s the best!

Soft Honey Sugar Cookies

*3/4 cup Butter or Shortening
*1 1/2 cups Granulated Sugar
*3 tablespoons Honey
*1 cup Whipping Cream or Canned Milk or (1/2 cup Sour Cream and 1/2 Cup Milk)
*1 tablespoon Vanilla Extract
*1 teaspoon Salt
*4 cups All-purpose Flour
*4 teaspoons Baking Powder

Pre-heat oven 350*F.

Cream together in stand mixer: Butter, sugar, honey, cream, vanilla and salt

Whisk together in bowl: Flour and baking powder

Combine in stand mixer and mix well and (scrapping down the sides of the bowl occasionally) forms a soft dough ball.

Hint: Refrigeration of the dough will always make the cookies roll, cut and cook a little better, also using a cooled baking sheet with each batch of cookies helps too!

Roll out cookie dough using half the dough at a time, so not to over working the dough and cut cookies with a round cookie cutter or cookie cutter of your choice.

Place cookies on a Silpat covered half baking sheet or cookie sheet of your choice sprayed with cooking spray or covered with parchment paper.

Bake for 8-10 minutes or when edges barely start to turn brown. Also depends on the size of cookie.

Hint: I’ve always usually mix my cookies by hand but my daughter is a pastry chef and mixes everything in stand mixer but either way works great!

Cream Cheese Frosting

*3 1/2 cups Confectioners’ Sugar
*2 teaspoon Meringue Powder, helps keep the frosting shape when piping
*5 tablespoons Salted Butter, softened
*2 1/2 teaspoons Vanilla, clear if desired
*1 8 ounce packages Cream Cheese, room temperature

Whisk together in bowl Confectioners’ Sugar and meringue powder.

In a stand mixer, using the paddle attachment cream together butter, cream cheese and vanilla.

Slowly add confectioners’ sugar and meringue powder mixture to creamed mixture.

Mix frosting until well combined and desired texture, scraping sides every so often.

Add pink food paste coloring to frosting using small amount of paste until desired shade, mix and pipe onto cookie using star tip or tip of your choice.

Frosting recipe adapted from One Sweet Appetite