With the hot weather of summer and early fall and icebox pie
is always a nice way to put dessert. When
strawberries are in bountiful, this strawberry icebox pie is an easy way to put
some fruit on the table, which will be appreciated by all.
You need to finish with two cups of filling.
Making your own whipped cream and pie crust at home is an excellent way to add variety to this pie.
However, in a pinch for time or simply for convenience, store-bought whipped cream and pie crust work just fine.
This recipe uses a 0.60-ounce package sugar-free strawberry flavored gelatin, which makes it a little firmer. However, a 0.30-ounce package can be used, and regular sweetened gelatin works equally well.
cookies are a nice and decorative way to add color and flavor to any
table. Not only are they tasty and relatively
easy to prepare, but I find them a handy way to use up the mini jam and jelly
jars, which tend to arrive in the holiday food gift packages. Using the mini jars of jams and jellies as
filling in these cookies will create a variety of colors in each batch and put
the mini jars of jams and jellies to immediate use.
Of course, if you just want to make a batch of the cookies, there is nothing wrong with just using your favorite jam, which is likely setting in your refrigerator.
1 1/4 cups all-purpose flour
1 large egg yolk
1 stick unsalted butter, at room temperature
1 teaspoon vanilla extract
1/3 cup unshifted powdered sugar
1/3 cup white sugar
1/4 teaspoon fine salt
1/8 teaspoon almond extract
1/2 cup fruit jam, divided
Preheat the oven to 325o F (165 o
Combine butter and powdered sugar together with
a spatula until creamy.
Add and combine with a spatula, vanilla extract,
almond extract, salt, and egg yolk.
Add flour and combine with a spatula until just
Using a small scoop, portion dough into
1/2-ounce (I-tablespoon size) balls.
Roll balls in a plate of white sugar to coat;
roll again between your palms.
Place cookie dough balls several inches apart on
a silicone-lined baking sheet.
Flatten balls slightly with a small plate or smooth
To Make Jam Promament Cookies
For more jam-faced cookies, press your thumb
into each cookie to make a wider, shallow, indentation in each cookie.
Fill the indentation with jam.
Gently Tap baking sheet against the counter to settle
the let jam.
Bake on the center rack of the oven (about 15
minutes ) until the cookie tops are barely blonde and bottoms are slightly
Let the cookies rest on pan for 5 minutes, then
transfer the cookies to a wire rack to cool.
Bread pudding has been around a very long time. I have cooks books going back to 1901 with some
variation of the recipe. And no wonder,
this is a really simple and tasty dessert for the cooler months of the year and
makes a nice holiday side dish or dessert, as well.
1-1/2 cups day-old or toasted white bread cubes (2 slices)
2 eggs (Large or Jumbo)
1 cup whole milk
1/4 cup golden raisins (optional)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon unsalted butter (cut in small cubes)
Divide bread, raisins, and butter
between two greased 8 or 10 oz. Ramekins and set aside.
In a small mixing bowl, whip together eggs, milk,
sugar, cinnamon, and nutmeg.
Pour in equal amounts over filling in both ramekins.
Bake, uncovered, at 350o F for 40-45
minutes or until a knife inserted in the center comes out clean.
Allow bread puddings to cool and serve warm or room
whether working with the
spaghetti squash from your garden or recently purchased from the store this
recipe makes a nice weeknight recipe. Because this spaghetti squash recipe uses
only the stovetop and the microwave it doesn’t add a lot of heat to the house,
so, it can be a year-round family favorite.
1 onion diсеd
1 tsp. оlivе oil
1 plum tomato, seeded and diсеd
1 сuр tomato sauce
¾ tѕр.. orеgano
½ tѕр. salt
¼ tѕр. рерреr
1 lаrgе spaghetti squash, about 5 pounds
¼ сuр Parmesan cheese
In a nonstick ѕkillеt, sauté onion in оil until
tranѕluсеnt, about 10 minutes. Add tomato, tomato ѕаuсе, oregano, salt, and рерреr and ѕimmеr over low hеat for 30
Mеanwhilе, hаlvе spaghetti squash lеngthwisе, and
rеmоvе seeds. Cover еасh hаlf with microwave-safe cellophane wrap for cooking,
leaving 1 сornеr еxроѕеd. Miсrоwаvе, cut side up, on a plate on high power for
8 minutеѕ. Sԛuash should ѕераratе easily into ѕtrandѕ when donе.
Sсrаре out flesh and рlасе in an lаrgе mixing
bowl. Mix in tomato ѕаuсе and season to tastе. Dividе into ѕix 2/3-сuр portions
and top еасh with 1 tаblеѕроon Pаrmеѕan. Or, if you like you can lay the
spaghetti squash out and apply on a platter and cover it with a tomato sauce
making the Parmesan available for each to serve their own when they take their
If you have a recipe for a round cake and want to bake it in a square tin, use a square tin which is 2.5 cm (1 in) smaller than the round tin size.
For example, the recipe for a 23 cm (9 in) round cake could also be used to make a 20 cm (8 in) square cake. Halving the quantities given for the 23 cm (9 in) round recipe will make a 12.5 cm (5 in) square cake or doubling the quantities will be sufficient for a 28 cm (11 in) square cake
Pumpkin pie spice is always a useful thing to have around the house, especially in the fall when pumpkin and winter squash are cheat and abundant. Or if you are like me and simply like to eat a pumpkin pie or pumpkin custard most any time of the year. However, I find making your Pumpkin spice is best because you can adjust your spice volume to meet your taste and dietary needs. Ginger something gives people trouble with heartburn and I find that orange zest gives the spice blend and nice citrus edge which appeals to many. Here is a basic Pumpkin spice recipe, but feel free to experiment with it to best accommodate your family’s tastes.
Pumpkin Pie Spice Ingredients
1 teaspoon ground allspice
1 teaspoon ground clove
2 teaspoon ground ginger or ground dehydrated orange zest
2 teaspoon nutmeg
3 Tbsp ground cinnamon
Pumpkin Pie Spice Directions
Combine all ingredients in a small mixing bowl
whisk together thoroughly.
Pour the pumpkin pie spice into an airtight
store the sealed pumpkin pie spice container in
a cool dry place.
The pumpkin pie spice should be used within 6
months for best results.
I use my coffee bean grinder to make the ground orange zest, which works fine if you start with either purchased or home make dried orange zest. however, you do want to make sure that all the orange zest is finely ground without large bits, so, it will distru=bute evenly in your recipe.