“I participated in a campaign on behalf of Mom Central Consulting for Cascade. I received a product sample to facilitate my review and a promotional item as a thank you for participating.”
I take a lot of pictures of food. I am no photographer but when I am posting a recipe here for you I try to make it look as nice as I can. A part of that is making sure my dishes look their best before I ever put any food on them, after all, I need all the help I can get in the photography department. For the past couple of weeks I have been trying out the Cascade Platinum Pacs for the dishwasher and I have to say, I am honestly impressed. I am still not “washing” my dishes before placing them in the dishwasher, I am letting Cascade do all the work and it sure does cut my clean-up time down!
When I first started this I was really afraid it wouldn’t get my dishes clean…but it does. I was also afraid it might leave water spots and streaks on my glassware…it doesn’t. My dishes are not only clean, they look great and my silverware SHINES! Just look at it:
Speaking of, doesn’t that look scrumptious?! It is!! This Bumbleberry Pie Sunday is one of Gail Simmons’ recipes. We all love it and I just had to share it with you!
At first glance it looks a little complicated but it really isn’t.
The directions are really easy to follow even for a beginning cook.
The end results are not only scrumptious but also pretty…especially with all my sparkly clean dishes thanks to Cascade Platinum!
Remember to enter The Cascade “My Platinum” contest!! It is a four week Instagram contest that encourages fans to upload photos related to the weekly contest themes. Show off how sparkly Cascade makes all your pots, pan and plates! To enter:
Visit the contest landing page (http://tinyurl.com/PlatBlog) for information on how to enter and submit images:
The landing page will prompt users to sign up for Instagram if they are not currently users of the app. Each week, two contestants will be selected to receive a brand new Whirlpool dishwasher. Additionally, one lucky grand prize winner will receive a Platinum kitchen
makeover! To win, users have to both register and upload a photo with the #MyPlatinum hashtag and tag
@MyCascade. Participants that have not registered will be disqualified from winning. Each week will have a 6-day entry period where Instagram users can enter the contest with their #MyPlatinum Photo. Cascade will choose two weekly winners and one final grand prize winner after the entry period has ended. Please be sure to include both the #MyPlatinum hashtag and tag @MyCascade in your entries to the contest!
· Week 1: My Platinum Plate (Entry Period: 6/3-6/9)
Show us your best dish styled from the sparkling plate up!
· Week 2: My Platinum Bite (Entry Period: 6/10-6/16)
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Show us your best bite and most creative use of sparkling silverware!
· Week 3: My Platinum Clink (Entry: 6/17-6/23)
Show us how you serve up creative concoctions in sparkling glasses. Cheers!
· Week 4: My Platinum Table (Entry Period: 6/24-6/30)
Show us your sparkling tablescape for your most special celebrations!
To learn more make sure to visit the Cascade Facebook page
And, now here is the recipe for the Bumbleberry Pie Sunday:
Bumbleberry Pie Sundae
By Gail Simmons
In Canada, where I was born and raised, we call mixed-berry pie Bumble Berry Pie, and it’s my favorite
summer treat of all. Here I’ve combined all the flavors of this tangy, juicy dessert into a refreshing
sundae that’s perfect for entertaining guests of all ages.
3 cups plus 3/4 cup mixed berries, well washed and divided (any combination of strawberries hulled and
quartered, blueberries, raspberries, blackberries halved)
4 tablespoons granulated sugar, divided
2 teaspoons fresh lemon juice
1 pinch coarse salt
1 cup heavy cream
1 pint vanilla ice cream
1 pint raspberry sorbet
6 graham crackers, crushed
2 tablespoons fresh lemon zest
1. In a medium saucepan heat one cup of mixed berries, 2 tablespoons sugar and lemon juice over
medium heat, until the blueberries begin to burst and the other berries break down, about 10
minutes. Remove from off heat and stir in the pinch of salt.
2. Place half the berry mixture in a blender and puree until smooth. Return the sauce to the
saucepan and stir well to combine with remaining fruit. Allow to cool slightly.
3. Meanwhile, in a medium bowl crush 3/4 cup of mixed berries with remaining 2 tablespoons sugar
using a fork, until slightly chunky and loose. In a large bowl or stand mixer, using a balloon whisk
or hand-held mixer, beat the cream at medium speed until soft peaks form. Gently fold the
crushed berries into the whipped cream. Refrigerate until ready to serve.
4. To serve: spoon 2 tablespoons of the sauce into each of 6 parfait or rocks glasses. Top with a
scoop of vanilla ice cream, a sprinkling of crushed graham crackers, and a pinch of lemon zest.
Then add a scoop of the raspberry sorbet and another 2 tablespoons of the sauce. Top with a
dollop of whipped cream and finish with a sprinkling of the graham crackers and another pinch of
zest. Serve immediately.