Tag Archives: Recipe

Double Lemon Raspberry Swirl Pie

4 Jan

If you can’t tell by how many pictures I took of this pie…it is one of my new favorites. I have had a tab open on my laptop for months with the recipe, taunting me, begging me to make it. But, I am the only pie eater at my house (the kids tap in here and there, but they never eat an entire slice – I of course step in and make sure nothing goes to waste ;)). This means that I need a very good reason to make pie. “What are you doing for Christmas Eve?” asked my parents. “Want to come over for dinner?”

“YES! Can I make pie?”

Raspberries and Lemon…just screams ‘Christmas,’ don’t they? I know, I know – slightly wrong season. But it turned out so very festive looking anyways! I love when food is pretty on top of tasting good. And oh, does this pie taste good!

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Ingredients

Raspberry Filling

1 package (10 oz) frozen raspberries in syrup, thawed
1 Tbsp sugar
1 Tbsp cornstarch
1 cup fresh raspberries

Lemon Filling

1 package (8 oz) cream cheese, softened
4 oz white chocolate baking bars, melted, cooled
1 can (14 oz) sweetened condensed milk
1/2 cup lemon juice
1 cup whipping cream, whipped

Lemon Curd

4 egg yolks
2/3 cup sugar
3 Tbsp lemon juice
1/4 cup butter, softened
1 tsp grated lemon peel
Have ready, prepared pie crust.
In blender, place thawed raspberries and syrup. Cover; blend on medium speed 1 minute. Reserve 1 tablespoon. In 1 1/2-quart saucepan, mix remaining blended raspberries, 1 tablespoon sugar and the cornstarch over medium heat until boiling and thickened. Pour into baked shell; top with fresh raspberries.
In large bowl, beat cream cheese and white chocolate with electric mixer on medium speed until smooth. Mix in condensed milk until smooth. Stir in 1/2 cup lemon juice. Gently stir in whipped cream. Spread over raspberry filling. Refrigerate.
Meanwhile, in 2-quart saucepan, mix egg yolks and 2/3 cup sugar. Mix in 3 tablespoons lemon juice, the butter and lemon peel. Heat over medium-low heat, stirring constantly, until mixture thickens. Refrigerate 30 minutes. Spread over lemon filling to within 1 inch of edge. Drizzle reserved blended raspberries over lemon curd, and swirl using toothpick. Refrigerate 1 hour before serving. Garnish as desired. Cover and refrigerate any remaining pie.

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Original recipe: http://www.pillsbury.com/recipes/double-lemon-raspberry-swirl-pie/7d929ada-ef52-4c66-a557-217df9ab72c7/?nicam4=SocialMedia&nichn4=Pinterest&niseg4=Pillsbury&nicreatID4=Post

Fruit Leather

2 Oct

One of the local grocery stores was selling flats of strawberries for $3.88 – that’s 8 of those little containers (I should know the volume, but I don’t) for less than $4!! Couldn’t pass that up! But I also couldn’t eat all of them before they went bad. 🙂 So, we opted to try to make our own fruit leather. I was frustrated at first because I couldn’t find a recipe with real instructions. They are all kind of like, “add some fruit, add some sweetener, add whatever flavor you want…” I’m not good at making things up. I need a recipe unless I’ve been making it for at least ten years – these are the rules. However, it turns out that there just isn’t a concrete recipe for fruit leather. You have to be a little flexible. Deep breath.

I made a strawberry batch and a strawberry banana batch – both were really good. I just got some raspberries and peaches and I’m going to try a few more concoctions…no recipe and all. I’m so brave. I was planning on using these for my daughter’s lunches and after-school snacks, but my husband took most of them to work with him for his snacks. 🙂 That works too!

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Ingredients:

2 1/2 – 3 cups fruit, diced

2 tsp lemon juice

spices and/or extracts to taste (optional)

honey, sugar, or agave to taste

Preheat oven to lowest temperature (mine is 170^F). Line a baking sheet with plastic wrap of silicone baking mat (don’t use foil or waxed paper). The plastic wrap will shrink in the oven, so leave the edges loose.

Puree fruit and lemon juice in a food processor or blender until smooth. Add sweetener to taste and any other spices/extracts you desire. Pour onto prepared baking sheet and spread as evenly as possible to about 1/4 inch thick (the puree will shrink a little so don’t spread it all the way to the edges). Place in oven and bake 6-8 hours or until center is not tacky. Remove from oven, let cool to room temperature, and peel off baking sheet. Cut into strips and roll in wax paper or plastic wrap. Store in air-tight container.

*Tip: If your fruit leather comes out too hard and cracks instead of peeling off of your cooking sheet, brush it with water then return it to the oven for another 10 min or so – it will soften right up!

Zucchini Bread

5 Aug

If you give a neighbor a zucchini, then that neighbor is going to want to make zucchini bread…

I don’t think I’ve ever actually made zucchini bread before. Ever have those recipes that you love to eat, but are afraid to make? I have a list of those – frog eye salad, teriyaki chicken, zucchini bread… And I don’t make these not because they are hard, but because I know someone who makes them so good that I just don’t dare, just in case mine doesn’t turn out as good. My oldest sister is a zucchini queen. You give her a zucchini and she’s going to do much more than just make bread! But, she lives clear across the country, so when my neighbor gave me a zucchini, it turned into bread and that’s it. But, if you’re going to get baked and eaten, you might as well go out with a bang. And, turns out, my zucchini bread tastes just as good as my sister’s. 🙂 There’s this funny thing about a good recipe being a good recipe because you can’t mess it up. Maybe I’ll tackle my mom’s famous mashed potatoes next…

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Ingredients;

2 cups sugar

3 beaten eggs

1 cup oil

1 tsp vanilla

2 cups grated zucchini

3 cups flour

1 tsp salt

2 tsp cinnamon

1 tsp baking soda

1 1/4 tsp baking powder

Sift dry ingredients and set aside. Blend the rest of the ingredients, then add dry ingredients. Mix well. Pour into 2 greased loaf pans, and bake at 350^F for 1 hour.

Homemade Barbecue Sauce

14 Jul

Way back when, in college, I took a cooking class. Mostly, because my boyfriend kept teasing me that he could cook better than me (and I still married him…aren’t I nice?). I really enjoyed the class, whatever my original motives for attending had been, and I came away with a book of recipes that my teacher swore were all fool proof. “You cannot mess them up,” she said – and so far I have only proven her wrong on one recipe and that was entirely my fault. Turns out, having a thermometer is pretty important when making candy – guessing really doesn’t produce the desired results. This sauce is one of her recipes and I find that it gives my meat so much more flavor than the bottled kinds. Another reason why I love it is because I have two sisters who have to eat gluten-free. Not the worst thing in the world, but after attending a gluten-free fair with one of them, I discovered how truly terrible some gluten-free things can taste (there are some equally tasty things too!) and that most BBQ sauces are off limits because they contain gluten. Since I’m not a gluten-free eater, when my sisters come over, it’s a little hard to make sure there are things they can eat just because I don’t typically stock the substitution ingredients that I would need to make recipes gluten-free. This is a very long way to tell you that this BBQ sauce is gluten-free and doesn’t require a trip to the store to make it that way. So, it’s a great dinner fix – whether you use it on chicken, pulled pork, ribs, or whatever.

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Ingredients:

2 Tbsp butter

1 medium onion, sliced

1 clove garlic, minced

3/4 cup water

1 cup catsup

2 Tbsp vinegar

2 Tbsp lemon juice

1/4 cup brown sugar

1 tsp salt

1/4 tsp pepper

2 Tbsp Worcestershire sauce

1 Tbsp dry mustard

2 tsp Liquid Smoke (you can find this by BBQ sauces and other marinades at the grocery store)

Saute onion and garlic in melted butter. Add other ingredients and cook over medium heat for 20 minutes. Yield: 2 cups

 

 

German Pancakes

3 Jul

This blog is getting to my subconscious. The last two nights I have had dreams about my recipes – and that is impressive because my baby has not been sleeping well, which means I have not been sleeping well. I’ve had barely enough time to close my eyes, let alone dream! The first one was about the Sugar Cookie Bars. My aunt was apparently preparing to feed a lot of people and needing an easy dessert. I pitched that baby to her like a used car salesman! That’s some serious recipe love, my friends. Last night, it was lasagna. The ironic thing is that lasagna isn’t even on the blog menu right now…maybe my subconscious is trying to tell me something. The great thing about my lasagna dream was that I was apparently some sort of spy or secret agent – I was also apparently attending a potluck that required me to bring an entree. It’s hard to balance one’s super secret life of espionage and make dinner as well, so I did what any self-respecting agent would do – I broke into someone’s home to bake my lasagna and fought off six bad guys as I carried the hot pan back out to my awaiting escape vehicle. And I’m not even making this up. I have a pretty potent imagination. I made it out without spilling a drop, only to find that the other lasagna I had stashed in the trunk (doesn’t everyone carry around a spare lasagna in their trunk?) had been dumped upside down leaving a mess of marinara and noodles everywhere. I blame the get away driver. And on that note! Today’s recipe is German pancakes, or as my kids call it, “eggs with syrup” (real original, I know). It’s breakfast food, but I tend to make breakfast for every meal except breakfast. 🙂

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Ingredients:

6 Tbsp butter

6 eggs

2 Tbsp sugar

1 cup flour

1 cup milk

1/2 tsp salt

Preheat oven to 380^F. Melt butter in 9×13 baking dish in oven while oven is heating. Mix all ingredients. When butter is melted, pour batter into baking dish. Cook for 20-25 min. The sides of the pancakes will rise high above the edges so make sure your racks are low enough in the oven to accommodate. Serve with Lemon Syrup

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A little about me

27 Jun

 

First of all – I am not a chef. Nothing about the way I cook is fancy or complicated. I cook dinner for my family. I bake sweets when I have a hankering. If the recipe calls for something I have never heard of, I pretty much steer clear. I have tried and true recipes that I fall back on in a pinch, but I love finding new dishes to try as well. I have about 147 cookbooks (I may or may not be exaggerating a tiny bit!) and can’t keep track of the many websites I like to steal recipes from, which is the main reason for this blog. I’m tired of sifting and surfing through the endless options. A lot of the time, I’ll make something that my family loved and then I can’t remember where I found the recipe. No more! Here is my sanctuary for the food I love. Where it will never be lost, or spilled on; the pages will never stick together, and I won’t have to spend hours searching blogs and web postings for that one recipe I tried that one time…this is the plan. Just remember: Keep and open mouth 🙂 

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