“An easy, very fast fruit crisp I quickly threw together one day and it became a “keeper” recipe! You taste the apples with a bit of extra sweetness from the cherry pie filling. It is not overly sweet like many other crisps. Double the recipe for a larger one that will use a whole can of cherry pie filling. Serve warm or cold. Extra special…
“A delicious and pretty strawberry blueberry pie that is very easy to make! Enjoy!” Servings: 8 INGREDIENTS: 3 cups fresh strawberries 1- 1/2 cups fresh blueberries 1 cup sugar 3 tablespoons cornstarch 3/4 cup water 1 baked nine-inch pie shell DIRECTIONS: 1. Arrange half of the strawberries in the baked pie shell. Use your largest strawberries. 2. In a large pan, mash…
Put blueberries and strawberry jam inside a strawberry cupcake ! It is delicious! It turns out to be a nice surprise to find inside a strawberry flavored cupcake. This uses a strawberry box mix, strawberry jam, and blueberries, so it is QUICK and EASY! People were going back for seconds of this – a good indicator of a successful recipe! See how to make…
“A cream cheese pie recipe was very popular back in the 1970’s with cherry pie filling on top. My version uses heavy cream in the filling which makes it softer and a glazed fresh fruit topping. In this one I used strawberries, kiwis, and blackberries, but you can use any fruit. Enjoy!” Servings: 8 INGREDIENTS: 1 nine-inch baked pie crust FILLING: 1/2 cup…
With a thick, fresh strawberry syrup poured inside a vanilla cupcake topped with whipped cream, you can’t go wrong! These are just delicious! I like this a lot better than jello-poked cakes or cupcakes. I have made these with my own vanilla homemade cupcake recipe which I absolutely love and will share, but this version with the box mix is quick and real good…
HAND PIES, TURNOVERS, PIES-TO-GO, whatever you want to call these, they are delicious! A pie in your hand to eat neatly! They are even easier to make when you use refrigerated pie crust rolls. You need to get some hand pie molds. You can easily find many shapes to buy in Amazon. Substitute any other fruit or use canned pie filling you wish. I have…
This memorable old-fashioned, now heirloom ambrosia salad has made an appearance at every family BBQ for longer than I care to remember! It is made with sour cream and not Cool Whip or yogurt like some ambrosia recipes I’ve seen. I love sour cream! I could eat a spoonful right from the container! It has just the right combination of fruit and it’s so easy to put together in just a few…
Blueberry Scones made my way have a blueberry overload! A scone really is in between a muffin and a biscuit. I make scones the American way which is a little different than European scones across the pond! Americans like their scones a little sweet, fluffy, and moist, almost like a muffin but not quite. Europeans prefer scones leaning more towards a biscuit and not so…
The Americana Hotel in New York City made this no-bake, stove- top rice pudding recipe famous. My version is plain, their version had an orange flavor in it. JELL-O also marketed Americana Rice Pudding for a long time. Today there are rice pudding bars in NYC with all sorts of flavors that look like an ice cream shop or a yogurt bar!…
What a rich, moist carrot cake this is! And it is made with pureed carrot baby food! This vintage recipe needs no frosting! There are many variations of cakes called Hawaiian Wedding Cake. Some are like this one, based on a carrot cake. Some are white and have a coconut frosting. This version is really a carrot cake taken up a notch that I’ve gotten…
“Plain custard pie is a favorite of mine, and this old recipe of my Aunt Dora’s is for a large ten-inch custard pie. I just love it! Other recipes I’ve tried end up with a soggy crust or the filling is too low or too bland. Sometimes the best recipes are the old ones, and yet sometimes I find the opposite to be true….
“Whoopie pies have made a comeback in recent years, but I grew up eating and making these, calling them devil dogs just like the ones you can buy. Today there are all sorts of flavors and fillings for whoopie pies. These chocolate ones are even better made from scratch and with the buttermilk and coffee in the cake batter. They are so tasty! You…
Grape-Nut pudding in New England is on the menu in many restaurants! You will either be served the pudding with the Grape-Nuts cereal and custard as two separate layers or all mixed together. My preference is the way my Dad made it, the layered version. There were a several special dishes my Dad loved to make himself and this recipe was one of them. …
“Madeleines are a popular French sponge cookie that I developed a taste for only later in life. It is an involved recipe to make from scratch but very much worth the careful attention and work! I have come up with a recipe with the taste the way I like them, more buttery and sweetened with white sugar only. It reminds me of the Austrian jelly…
Magnolia Bakery in New York City is world renowned! What a smooth, creamy, delicious frosting this is! Sweetened perfectly, not overly sweet. Copycat recipes for this famed New York City Magnolia Bakery Frosting are everywhere! This is my version of it. I go easy on the confectioner’s sugar and add vanilla bean paste which I think really kicks up the vanilla taste a notch….
