Surprise! Alma Mosher finds her recipe in a cookbook - Mar. 05, 2014
Alma Mosher of Mohannes is all smiles as she discovers her recipe for blueberry ice cream in this new cookbook, Taste of Home Fresh and Easy.
Sometimes we just like to surprise people.
Take Alma Mosher of Mohannes for instance.
Alma is a great cook, as her family and friends all agree.
In the past she has submitted recipes to magazines and they’ve been published.
Recently one of our staff members, Joanne Mires, was leafing through a new Taste of Home recipe book delivered on consignment to the Courier’s office.
The book fell open to a page and lo and behold, there was Alma Mosher’s name, her address in Mohannes and her submitted recipe for blueberry ice cream.
That’s when all the subterfuge began.
A quick call to Alma’s daughter, Ande Mosher, confirmed none of the family, including Alma, was aware her recipe had been published in this “Fresh and Easy” cook book.
Ande began planning and ordered two of the books. She then called her mom and asked her if she would come in to the Courier office on Milltown Boulevard and pick up the books for her.
Ever obliging, Alma agreed.
When Alma arrived, we told a, er, little white lie: we said we wanted to take her photo for publication in our Tuesday Courier in the Face of the Week section which appears regularly on Page 2.
Would she pose?
“Oh, Ande warned me you were going to ask,” Alma said with a smile as she agreed. (We of course had worked out a plan in advance with Ande.)
Alma was told one of us used to have a subscription to Taste of Home magazine. She responded she had also and the conversation was casual as she leafed through the recipe book’s pages.
“Ande tells us she makes some of your recipes, like blueberry ice cream,” Alma was told.
“Oh that’s a good one; all the grand kids like it. We make it a lot,” said Alma, adding she had sent that particular recipe and one for chocolate sauce in to the Country Cooks magazine and the ice cream recipe was published. (Country Cooks and Taste of Home are published by the same company.)
“We think there’s a blueberry ice cream recipe on page 238 in there,” Alma was told.
Alma leafed to that page and her face lit up with surprise and a big smile when she spied her name and her recipe.
Much good-natured laughter followed our apologies for the ploy used to get her to the office so we could take her photo when she discovered her recipe in the book.
Ever the proud mom, Alma then related how much she enjoyed working with Ande and her daughter’s buy fresh, buy local company, The Beet. She said Ande has opened her eyes to a new way of eating and new ways of food preparation.
Alma gathered up her cookbooks and after a quick hug, left.
As she was going out the newspaper’s front door, she was heard to exclaim, “Oh! That was fun!”
Thanks Alma (and Ande). It was fun for us too.
Alma has given us her recipe to share:
Blueberry ice cream
4 Cups of fresh or frozen blueberries
2 cups of sugar
2 tablespoons of water
4 cups of half-and-half cream
In a large saucepan, combine blueberries, the sugar and the water and bring the mixture to a boil. Reduce the heat and simmer uncovered until the sugar has dissolved and the berries are softened.
Strain the mixture and discard the seeds and skins. Stir in the cream and refrigerate overnight.
Using an ice cream maker, fill two third full and process according to manufacturer’s directions. Refrigerate any leftover mixture until ready to make into ice cream.
Allow to mellow in ice cream freezer or firm up in the fridge freezer for two to four hours before serving.
This recipe makes about one and three-quarters quarts.