I have such a difficult time getting the high school kids to like cream puffs. "They taste like egg"! So, one is stuffed with chicken salad and the other with raspberry sherbet. I needed a better sample and picture.
Friday, July 30, 2010
The versitle Cream Puff
I have such a difficult time getting the high school kids to like cream puffs. "They taste like egg"! So, one is stuffed with chicken salad and the other with raspberry sherbet. I needed a better sample and picture.
Thursday, July 29, 2010
Easy Strawberry Pie Dessert
1 package strawberry jello
1 cup boiling water
1 pint fresh strawberries, sliced
2 containers strawberry low fat yogurt
1 small container Cool Whip
1 chocolate graham cracker crusts
Dissolve strawberry jello in 1 cup boiling water. Chill in refrigerator until mixture is cool. Fold in 2 cartons of yogurt into 1/2 container Cool Whip. Fold in sliced strawberries. Mix jello mixture is cool, fold into the Cool Whip mixture. Place in the graham cracker crust and chill. Before serving top with remaining Cool Whip.
1 cup boiling water
1 pint fresh strawberries, sliced
2 containers strawberry low fat yogurt
1 small container Cool Whip
1 chocolate graham cracker crusts
Dissolve strawberry jello in 1 cup boiling water. Chill in refrigerator until mixture is cool. Fold in 2 cartons of yogurt into 1/2 container Cool Whip. Fold in sliced strawberries. Mix jello mixture is cool, fold into the Cool Whip mixture. Place in the graham cracker crust and chill. Before serving top with remaining Cool Whip.
Monday, July 26, 2010
Monday, July 12, 2010
Thursday, July 8, 2010
Friday, July 2, 2010
Recipe for Rustic Peach Tart
Ingredients:
1/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon pumpkin pie spice
1 can (15 ounces)reduced sugar sliced peaches, drained
1 can peach pie filling
Pastry for single crust pie
1 egg white, beaten
2 tablespoon peach preserves
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1 teaspoon sugar
2 tablespoons sliced almonds
1 tablespoon milk
Directions:
1. In a large bowl, combine 1/4 cup sugar, cornstarch and pumpkin pie spice. Add drained peaches, and pie filling; toss to coat
2. Place pastry on a parchment paper lined 12 inch pizza pan. Brush with egg white to within 1 and 1/2 inch of edges.
3. Spoon peach mixture over egg white; sprinkle with almonds
4. Combine peach preserves and lemon juice. Brush over top of peaches and almonds. Sprinkle with cinnamon and sugar.
5. Fold up edges of pastry over filling, leaving center uncovered
6. Brush edges of pastry with milk
7. Bake at 375 degrees F. for 35 to 40 minutes or until crust is golden and filling is bubbly.
8. Use parchment paper to slide tart onto wire cooling rack
1/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon pumpkin pie spice
1 can (15 ounces)reduced sugar sliced peaches, drained
1 can peach pie filling
Pastry for single crust pie
1 egg white, beaten
2 tablespoon peach preserves
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1 teaspoon sugar
2 tablespoons sliced almonds
1 tablespoon milk
Directions:
1. In a large bowl, combine 1/4 cup sugar, cornstarch and pumpkin pie spice. Add drained peaches, and pie filling; toss to coat
2. Place pastry on a parchment paper lined 12 inch pizza pan. Brush with egg white to within 1 and 1/2 inch of edges.
3. Spoon peach mixture over egg white; sprinkle with almonds
4. Combine peach preserves and lemon juice. Brush over top of peaches and almonds. Sprinkle with cinnamon and sugar.
5. Fold up edges of pastry over filling, leaving center uncovered
6. Brush edges of pastry with milk
7. Bake at 375 degrees F. for 35 to 40 minutes or until crust is golden and filling is bubbly.
8. Use parchment paper to slide tart onto wire cooling rack
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