Lori Dunn

Jul 12, 2023 | grit.com | Jean Teller |Lois Hoffman |Lori Dunn

Fully ripe cherries (about 3-1/2 pounds), stemmed3 cups water6-1/2 cups sugar1 bottle fruit pectin  Bring boiling water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water, then rinse with warm water. Place flat lids in saucepan and cover with boiling water; let stand until ready to use. Drain lids and jars before filling. Place cherries and water in very large saucepan and bring to boil. Simmer, covered, for 15 minutes. Place in jelly bag and squeeze out juice.

Jun 28, 2023 | grit.com | Lori Dunn |Lois Hoffman

What makes ice cream a summer classic? Dive into the history of ice cream and get the inside scoop on how to make this cold, sweet treat at home. Labor Day is traditionally the end of summer. Children go back to school, and corn on the cob, lazy afternoons in the hammock, and summer baseball are just memories. Ice cream is my summer passion and one of the biggest reasons I hate to see the season go.

Jun 27, 2023 | grit.com | Jean REIST PICARD |Jean Luc PiCard |Jean Teller |Lori Dunn

3 large egg yolks2/3 cup sugar1/8 teaspoon salt3/4 cup hot milk3/4 cup cold milk2 teaspoons vanilla extract1/2 cup heavy whipping cream In bottom pan of double boiler, heat 1 inch of water to a gentle simmer. In top pan of double boiler, whisk together egg yolks, sugar and salt until well blended. Gradually whisk in hot milk and cook over hot but not boiling water, stirring constantly, until mixture thickens and registers between 160 and 170 degrees F.; do not boil. Stir in cold milk.