Strawberry Cream Pie

Strawberry Cream Pie

I have some friends who declare that they “don’t bake”.  And I get that, not everyone enjoys baking but that doesn’t mean that they can’t enjoy homemade treats, specially not these days when ingredients that are normally baked can be bought inexpensively at most grocery stores.

You can buy things like pie and tart shells, puff pastry and bread dough inexpensively and they sure cut your baking time almost in half.  At times it’s more cost effective to buy these things frozen than it is to make them from scratch.  Not only that they actually taste good!  And of course you don’t have to tell anyone that the pie crust was frozen; let them think you made it from scratch!

So for those of you who love desserts but don’t like to bake here’s a super easy Strawberry Cream Pie!  You can actually use any fruit, yes even canned pie filling, for this pie, but I love strawberries and these days you can pretty much get fresh strawberries year round.

Strawberry Cream Pie
Ingredients:

1 Graham Cracker Pie Crust

1 Pkg. Whipped Cream Cheese

1/2 Tsp. Vanilla

1/2 Cup Powdered Sugar

1 Pkg. Cool Whip

1 Basket Fresh Strawberries cleaned and hulled

For Glaze:

3/4 Cup Juice any type

1/4 Cup Sugar

2 Tbs. Cornstarch

2 Tbs. Corn Syrup

Directions:

Beat cream cheese in mixer until smooth.

Add vanilla and powdered sugar.

Fold in Cool Whip.

Pour into pie crust and smooth top.

Chill in refrigerator for 1-2 hours.

Meanwhile dissolve corn starch into 1/4 cup of juice.

In small saucepan whisk together remaining juice and sugar.

Cook over low heat to boiling.

Stir in dissolved corn starch and cook until thickened.

Remove from heat and stir in corn syrup.

Set aside to cool.

Once pie filling is set and chilled arrange strawberries on top.

Gently pour thickened glaze over strawberries.

Refrigerate until ready to serve.


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Honey roasted fig & almond tart

Honey roasted fig & almond tart

Delicious, sweet and fruity pud, great served with cream or ice cream – make the case with bought pastry

ready in 1½ -1¾ hours, plus chilling time

MORE EFFORT

SERVES 8

Ingredients

 

500g pack shortcrust pastry at room temperature, thawed if frozen

8 ripe figs, stalks trimmed

finely grated zest and juice of one large juicy orange

 

 

1 tbsp clear honey

200g softened butter

200g golden caster sugar

200g packet ground almonds

2 medium egg yolks

Method

1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Roll out pastry on a lightly floured surface and use to line a shallow loose-bottomed 25cm flan tin. Make sure the pastry comes above the rim – it may shrink in baking and the filling could spill. Chill for 30 minutes.

2. Meanwhile, cut the figs in half lengthways and sit them cut side up on a roasting tray. Mix the orange juice and honey in a bowl, pour over the figs and roast for 10-12 minutes until just soft. Drain off any juice into a saucepan and reserve.

3. Prick the base of the chilled pastry case all over with a fork, then line with greaseproof paper and fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes until the pastry is golden. Remove from the oven and reduce the temperature to fan 130C/conventional 150C/ gas 2. Leave the pastry case to cool slightly before filling.

4. Cream butter and sugar in a food processor or with an electric beater until smooth and pale. Tip in the ground almonds and zest and whizz briefly to combine. Add egg yolks and 1 tbsp of the reserved fig juice and whizz again until smooth. Spread evenly over the pastry case.

5. Gently press the figs cut side up into the almond mixture. Bake for 11⁄4 hours or until it’s golden all over (don’t worry if the centre still seems soft – a little gooeyness is good). Leave in the tin for 15 minutes, then remove sides and transfer on its base to a wire rack to cool.

6. Before serving, take the tart off its base and transfer to a flat platter or board. If you have juice left from roasting the figs, bring it to the boil and simmer for 1-2 minutes until sticky and syrupy. Brush this over the figs and serve as soon as possible, while the syrup is still glossy on the figs (it will start to seep through into the filling if you leave it too long).


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Almond Float Recipe

Almond Float Recipe

I remember my dad taking me to a new Chinese Buffet restaurant in NYC in 1975.  It was a new “thing” back then; it was also the first time I had Almond Float.

I’ve loved this simple refreshing Asian dessert ever since.  Imagine my delight when we moved to Hawaii later that same year and discovered Almond Float was popular and readily available at all the local Chinese restaurants.

Almond Float are cubes of milky almond flavored gelatin that’s usually added to  fresh or canned fruits.  In restaurants it’s usually found floating in a bowl of canned fruit salad with bits of canned lychee mixed in; hence the name Almond Float.  It’s a delightfully mild flavored and very refreshing, specially on hot summer days.

I liked it so much I just had to make it at home.  This didn’t happen until I was married with kids and finally learned how to cook.  It was one of the first things I learned how to make.  I mean seriously it’s just like making Jello, no cooking skill required as long as you know how to boil water.  Back then it became a staple of many birthday parties simply because it was so easy and everyone loved it.   These days I make it in the summer using whatever fresh fruit I have around, trust me it’s delicious with fresh lychee and mango!

You can easily make Almond Float to add to your favorite fruits.  It gives fruit salad a delicious almond flavor!

If you have milk allergies you can substitute the milk with Soy, Almond, or Coconut milk.  You can also use low fat milk if you prefer.

Almond Float

Ingredients:

2 Envelopes Knox Unflavored Gelatin

2 Cups Water

2 Cups Whole Milk

1 Cup Sugar

1 1/2 Tsp. Almond Extract

Directions:

Dissolve unflavored gelatin in 1 cup of water, set aside.

Bring remaining 1 Cup of water to boil.

Reduce heat to medium and stir in milk and sugar.

Stir until sugar dissolves.

Slowly stir in unflavored gelatin mixture.

Stir until gelatin is dissolved and evenly distributed.

Remove from heat and stir in almond extract.

Pour into lightly oiled 9×13 pan and refrigerate until firm.  3-4 hours.

Cut into bite sized cubes and add to a bowl of canned or fresh fruit.

Store in refrigerator  until ready to serve.

Serve cold.

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Autumn Cobb Salad

Autumn Cobb Salad

Autumn Cobb Salad

Roasted squash, crunchy apples and dried cherries add seasonal freshness to this autumnal cobb salad, dressed in a spiced apple cider vinaigrette and topped with candied walnuts.

It’s that time of year where I’m either straddling the urge to pull out my chunky sweaters and hunker down with ooey gooey comfort food, or dig in my heels and cling to the straggling bounty of summer and all the freshness it holds.

Your comments, clicks and likes overwhelmingly say you’re in the same camp I am. Long live the salad! So at your request, I present a fall-inspired leafy beauty that will con any non-salad eater into giving the greens a go with the tease of chicken, bacon and eggs and more.

 

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This started out as a simple salad. And then as things tend to go in my world, it quickly escalated to a full blow affair.

Butternut squash? Sure! But let’s add acorn squash too just to be sure.

Crisp apples sliced so thin you can eat 4 or 9 at a time? You bet. But lets add even more bite with crunchy nips of celery ribs. I’ve been consumed with celery lately. I never expected that!

Romaine lettuce as our bed? Sounds good, but let’s pile onto the plushness with arugula and radicchio, too.

Bacon? Eggs? Avocado, chicken and cheese? Of course they’re all there because they’re Cobb classic.

But just for fun let’s toss in some sweetness with dried cherries and candied walnuts. I mean, who doesn’t like a little dessert with their salad?

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About the Recipe

Don’t be afeared of the length of this grocery list. This salad is a true mix and match, making best of what’s in the fridge to pull from the depths of the crisper and moving along accordingly.

Got corn? Zucchini? Pears or peaches? Any of these flavor makers would pair swimmingly with what we have going on here.

I made up for the sheer number of flavors by drizzling this salad with a simple 3-ingredient dressing that just happens to echo my favorite flavor of fall. Spiced apple cider!

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There’s a bit of roasting to do and of course there’s chopping. But really this salad comes together fast.

The most sensitive part of this recipe is when preparing the candied walnuts, and so long as you don’t leave the room to go change the laundry and then get side tracked when you quickly look up to see if Mercury is in retrograde because all of your electronics are going full-on spastic and stroking out, you should be in good shape.

Not that I’d know anything about that. (Sadly, my iMac’s hard drive and I do. Always back up your files people!)

This salad is a meal preppers dream.

Nearly all of the ingredients for this salad can be prepared at once and assembled as your week progresses. Roast your squash and chop your cheese and celery. Hard boiled eggs can be cooked, cooled and peeled. Cook and dice your chicken, fry the bacon and candy that nut. Then simply bag individual portions and toss together with your already chopped and portioned salad greens when ready to eat. The only last minute additions will be slicing your apple and avo.

I originally made this for lunch, and then we had it for dinner too. It’s the salad that just keeps on giving. And man, how I like that.

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If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter and Facebook with #savvynana.

 
Autumn Cobb Salad
Roasted squash, crunchy apples and dried cherries add seasonal freshness to traditional Cobb salad ingredients dressed in a spiced apple cider vinaigrette and topped with candied walnuts.
 
 
 
    • 1/2 acorn squash seeded and peeled then cut into 3/4-inch pieces
    • 1/2 small butternut squash seeded and peeled then cut into 1/2-inch pieces
    • 1 tablespoon olive oil or vegetable oil
    • kosher salt and freshly ground black pepper
    • 2 tablespoons light brown sugar
    • 1 cup walnut halves
    • 1/2 cup vegetable oil
    • 1/3 cup spiced apple cider
    • 2 teaspoons Dijon mustard
    • 6 cups mixed salad greens such as romaine, radicchio and arugula
    • 4 sliced cooked bacon chopped
    • 3 hard boiled eggs sliced
    • 1 baked chicken breast chopped
    • 1 stalk celery chopped
    • 1 avocado peeled and pitted then thinly sliced
    • 1 apple such as Gala or honey crisp cored and thinly sliced
    • 3/4 cup white cheddar cheese chopped
    • 1/2 cup dried cherries

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Place the acorn squash on one side of a baking sheet lined with aluminum foil and the butternut squash on the other side of the baking sheet. Drizzle with olive oil or vegetable oil and season with kosher salt and freshly ground black pepper. Roast for 20-25 minutes or until the squash is tender. Let cool completely.
  3. Meanwhile, stir together 1 1/2 tablespoons water and the brown sugar in a non-stick pan and bring to a boil. Cook until the mixture slightly thickens then add the walnuts and cook for about 3-5 minutes or until the sauce reduces and the nuts become fragrant. Transfer to a piece of parchment paper and sprinkle with kosher salt. Separate the nuts with a fork and cool.
  4. In a small jar, combine the vegetable oil, spiced apple cider, Dijon mustard and season with kosher salt and pepper. Shake the jar until well combined and emulsified. Taste for seasoning and add more apple cider to taste.
  5. In a large bowl, add the salad greens. Top with rows of bacon, hard boiled egg, chicken, celery, avocado, apple, cheddar cheese, dried cherries and candied walnuts. Drizzle with the vinaigrette and serve.

 

Autumn Cobb Salad | foodiecrush.com #recipes #dressing #apples #easy #healthy #butternutsquash #chicken #harvest

Thanks for stopping by, and you know what they say, “Get in the kitchen and cook something good!”


Strawberries & Cream Crepes

Strawberries & Cream Crepes

I Recently made a batch of Riesling Marinated Strawberries and Mascarpone Cream Filling to use in my Pavlovas.  The left over I used in my mini Trifles but found that I still had left overs.  So to use them up (I hate waste) I decided that they’d be great with crepes.  I made Strawberries & Cream Crepes!

These Strawberries & Cream Crepes have that lovely Mascarpone Cream filling and the marinated strawberries; then topped with delicious Riesling Marinated Strawberries.  They are amazing!  They’re great for dessert or breakfast.  They’d also make a great addition to any brunch!

The crepes are really simple to make, they taste just like the crepes you’d find on the streets of Paris!  I’m serious!  Best of all you can make them ahead of time; just heat them up and fill before serving or even freeze them to use much later.  Just remember to place a sheet of parchment paper in between each crepe to prevent them from sticking together.

This post contains affiliate links

So here’s what you’ll need to make these lovey Strawberries & Cream Crepes.

Crepes – recipe below

Riesling Marinated StrawberriesClick here for the recipe

Mascarpone Cream FillingClick here for the recipe

Fresh Strawberries for garnish (optional)

Fresh Mint Leaves for Garnish (optional)

Crepes

Ingredients:

2 Cups Milk

4 Eggs

3 Tbs. Butter – melted

2 Tbs. Sugar

1 Tsp. Vanilla

1 1/2 Cup Flour – sifted

Directions:

Place all ingredients in a blender and blend until batter is smooth, about 30 seconds

Refrigerate batter at least 30 minutes (you can even leave it overnight)

Spray 8″ frying pan or crepe pan with cooking spray.

Pour 1/4 cup batter into pan and rotate pan to spread batter to pan edges to form a circle.

Cook over medium low heat until top looks dry.

Gently flip over and cook another 1-2 minutes.

Remove from heat and stack until ready to use.

Cook remaining batter and keep stacking until done.  Place parchment paper between crepes to keep them from sticking together.

Assemble:

Assemble the crepes just before serving.

Fill each crepe with 2 heaping spoonfuls of cream filling.  Place cream near the bottom edge of your crepe and spread to form a line across.  Spread filling to about 1/2″ from each edge.

Spoon a few marinated strawberries on top of cream.

Roll crepe into a log.

Plate 2-3 filled crepes side by side.

Add a dollop of cream on the crepes and top with either fresh or marinated strawberries, and a mint leaf is desired.

Drizzle some of the syrup from the marinated strawberries over the top and serve.


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Mini Strawberries & Cream Trifle

Mini Strawberries & Cream Trifle

Looking for something special for your Father’s Day dessert?  Try these Mini Strawberries & Cream Trifles.

In case you are wondering exactly what a Trifle is well it’s a British dessert that’s made with layers of sponge cake, custard, fruit, and cream.  In other words it’s very similar to a parfait meaning that it’s layers of cake, fruit, and cream.

Trifles can be single serve like your parfaits or they can be done in a large trifle bowl.  Either way they look elegant and of course are delicious.  They really impress your friends and family!

I prefer individual trifles specially you’ve your serving it to company.  Packaged in clear individual cups, by the way you can use clear plastic cups for large dinner parties, they look very impressive.

Although it looks impressive they are pretty simple to make.  Seriously you can use store bought cake, berries, and whipped cream!  But I prefer to use my homemade Madelienes, homemade Mascarpone Cream (recipe below), Riesling Marinated Strawberries, topped with whipped cream (homemade or store bought).  All my ingredients, except homemade whipped cream, can be made in advance so all you have to do just before serving is to put everything together.

My Mini Strawberries & Cream Trifles are a family favorite.  It’s also a go to when we have dinner guests over, everyone loves them!  But before you can put them together gather your ingredients and put it all together just before serving, you don’t want the cake part too soggy.

Ingredients:

Lady Fingers, Madelienes (Click here for my recipe), Sponge Cake, or Pound Cake – you can use any of these cakes; store bought or home made.

Mascarpone Cream (recipe below)

Riesling Marinated Strawberries (Click here for my recipe)

Whipped Cream (homemade or store bought)

Fresh Mint Leaf for garnish if you want

Directions:

Cut Lady Fingers or Madelienes in halves width wise or if using cakes cut them into cubes.

Place 2-3 pieces of the cake you are using into a wine glass or clear plastic tumbler.

Place a Tablespoon of Mascarpone Cream on top of the cake.

Spoon about a Tablespoon of Marinated Strawberries over the cream, make sure you spoon enough of the liquid so that it gets to the cake at the bottom.

Repeat with another each layer of cake, Mascarpone Cream, and Marinated Strawberries.

Top with whipped cream, place one or two slices of Marinated strawberries or a slice of Lady Finger or Madeliene on top of whipped cream.

Drizzle with some of the liquid from the strawberry marinade.  Add a mint leaf if desired for garnish.

Mascarpone Cream

Ingredients:

1/2 Cup Mascarpone Chease

1/4 Cup Heavy Whipping Cream

1/4 Cup Sugar

Directions:

Place all ingredients in a mixing bowl.

Whip until soft peaks form.

Refrigerate  until ready to use.

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