My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, February 14, 2012

Strawberries and Kirsch


The biggest box of chocolates in the world will not be as good as this. Plus, this is cheaper and healthier. Your five year old could make this before he/she goes to spend the night with grandma so you and hubby can have a nice romantic dinner.

For a marriage made in heaven, serve with Million-Dollar-Pound Cake.

Strawberries and Kirsch
3-4 servings
print recipe
adapted from my restaurant days 30 years ago

2 pints fresh strawberries, hulled
3 tablespoons cconfectioner's sugar
4 ounces Kirsch
2 tablespoons Grand Marnier
1 cup heavy cream, whipped

Wash strawberries; drain well; and sprinkle with sugar. Cover tightly and regrigerate. One hour before serving, mix Kirsch and Grand Marnier. Return to the refrigerator until just before serving. Serve with whipped cream.


  1. I LOVE pound cake! Happy Valentine's Day & thank you for the wonderful recipes. The Beer Kielbasa was a keeper!

  2. Oh my gosh, Beverly, I could kill myself on this. It sounds so yummy. Thanks for sharing.

  3. Beverly, have you been peeking in my kitchen? I just made a pound cake to bring to my daughter's house Sunday! THis sounds THE BEST!!!...:)JP


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