So, I asked my son if he wanted strawberries because they are in season and on sale at the supermarket. He said no, we don’t eat them fast enough, and they go bad. I told him I would make some kind of dessert, and bought not one, but two containers of lovely red, ripe strawberries.
When you are going to buy strawberries, check them carefully. Thoroughly look them over, especially on the bottom, where an errant bruised one is oozing fluid and making the others near it go bad. Also check that their top part of the fruit is red, not pale green. If it’s pale green, the fruit is not ripe and will be tasteless.
After you get your berries home, unless you intend to eat them immediately, just put them in the refrigerator. Do not wash them! When you wash them, they will go bad quickly. If you must wash them, then let them dry in a single layer on a paper towel on a sheet pan, before putting them in the refrigerator.
You will enjoy this pie. You can buy a pre-made graham cracker crust, or you can make one yourself. I have a container of graham crumbs, so I make mine. I will put the recipe for the graham crust in as well.
Nothing like fresh strawberries with sweet balsamic vinegar to bring out their bright flavor. This makes a great summer pie. If you don't feel like turning on your oven, use a pre-made graham cracker crust.
For the Crust
1 1/4 cups graham cracker crumbs
1/2 cup unsalted butter, melted (1 stick)
1/4 cup sugar
For the Filling
1 can (10 oz) Sweetened Condensed Milk
1/4 cup Lemon Juice
1 teaspoon Balsamic Vinegar
4 cups Strawberries sliced
For the Topping
1 cup Whipping cream
2 tablespoon Sugar
1/2 teaspoon Vanilla extract
Preheat the oven to 350. Prepare the pie crust by combining all the crust ingredients together, then turning them into a pie plate. Use the back of a measuring cup, or a glass to flatten and evenly distribute the crust. Bake the crust in the preheated oven for 8 minutes, remove and set aside to cool completely.
To make the filling, combine the lemon juice, vinegar and condensed milk, stir til thickened, a few minutes. Put the strawberries in with the milk mixture and toss completely. Fold that into the pie shell.
Refrigerate at least one hour. Put the bowl you are going to make the whipped cream in the refrigerator at the same time.
To make the topping, have ready a chilled bowl. Put the cream in the bowl and start beating it. Add the sugar and vanilla and continue beating until stiff peaks form.
Spread the whipped cream on top of the pie and serve immediately. Refrigerate left overs, if you are lucky enough to have any.
Make sure the berries are completely dry when doing this. You can either slice or half the berries, depending on their size.
I used to make bread every week for my roommate who didn’t think a meal was complete without bread. I haven’t been making bread lately, but I have been making pizza dough and Calzone. Now that I have a working Kitchen Aid Classic stand mixer, I can make as much bread as I like.
I don’t usually do things that are complicated, and when I started making this bread, I thought it would be complicated, but, in truth, it wasn’t. If this is your first time making bread, you might be intimidated by this, but trust me, it’s going to be okay.
I found this recipe on the back of the Zulka brown sugar bag. The cake looked great on the package, I happened to have apples in the refrigerator, and I wanted to try something new.
The instructions on how to make the cake on the bag make no sense, therefore, I changed it to the traditional method of creaming the butter and then creaming the butter and sugar together. Okay, so you don’t know what creaming is? It’s very simple. Put room temperature butter into a large bowl, and then beat it with an electric beater until it is nice and smooth. If you don’t have room temperature butter, you can cut the butter up into small pieces and then cream it. The best way to beat is with a stand mixer, but a hand mixer will do just fine. Don’t try this with a whisk, it’s too difficult.
This is a very moist cake, and may take quite a while to bake. The original instructions said 40-55 minutes, mine was in over 80 minutes, your mileage may vary.
I have been a fan of Chinese Chicken Salad since the 1980’s when I first had it. Everyone once in a while, I have all the ingredients to make it. This afternoon, Spane and I went and had a very filling lunch at Everest Burgers, so we didn’t want a heavy or big dinner. I asked him if salad would be good, and he said yes. Then I went to my pantry and saw that I had Mandarin oranges, I knew what to make.
This salad has everything but the chicken, and if you happen to have cooked chicken, you are more than welcome to add it to this salad. Make sure you have a sharp knife because you will be chopping the greens and the onion into small pieces.
You could add other fruit to this salad as well, like lychee nuts, or even cherries. I had unsweetened coconut chips which had just enough sweetness, sweetened coconut would be too powerful, so I don’t recommend it. Please choose whichever Asian salad dressing you like, we like Girard’s Asian Dressing.
I get tired of the same old thing for dinner all the time, especially with my favorite meat, pork. Whilst perusing some recipe websites, I came across a recipe for pork chops with peaches, and that set me to thinking about what I had in my pantry. I had a can of apricots that I was going to have with yogurt for breakfast, but this seemed like a better idea. We had these chops with couscous, and Italian cut green beans. It was delicious, simple to prepare, and impressive enough to serve for company.
It will help you to have an immersion blender when you make this, so that the sauce is nice and silky smooth. If you don’t have one, then crush the apricots with a fork before putting them in the sauce. Either way, you will have an excellent dish.
When you live in the Northern hemisphere, it gets hot in the summer. When you live in Los Angeles, even though were having a historically long drought, it gets humid, too. Hot and humid is uncomfortable to say the least, and one of the best ways to beat the heat is to have something icy.
I happened to have had a bunch of limes and some mint in my refrigerator, and a set of new Popsicle molds. Mojitas are fun, even without the liquor. So, I made these Popsicles for Spane and I. Let me tell you, they were great. If you decide to make these and want to use rum, please understand that alcohol has a much lower freezing temperature than water, so you will have to make sure that your freezer is capable and you leave them in for a sufficient amount of time, over night would probably be good.
Virgin Mojita Popsicles
Recipe Type: Dessert
Author: Adrienne Boswell
Juice of 3 limes
1 cup sugar
1 cup water
1 tablespoon mint, chopped
6 whole mint leaves
You will find it easier to juice the limes if you rub them on the counter first. Set the juice aside.
Put the min leaves into a pestle. Add two tablespoons of the sugar and crush the mint well with a mortar.
Put a mint leaf in each mold.
Bring the water and remaining sugar together to a boil. Boil until all the sugar is dissolved. Set aside.
Put the lime juice into a large measuring cup or other container with a spout. Add the sugar-water. Add the sugar mint and stir well to combine.
Pour into the molds, leaving a little head room for expansion. Place the tops of the molds on.
Carefully place the molds in a flat place in the freezer. Freeze for at least 5 hours, preferably overnight.
Run the mold under hot water for a few seconds to loosen.
You could add rum, but you would have to have a very cold freezer and would have to let them freeze for at least 24 hours.