Almost Spring and today I’m sharing my most favorite Spring dessert. I hope you enjoy it as much as I do. I have already made two in one week!
You will need:
3 cups fresh strawberries
3/4 cup sugar
3 Tbsp. cornstarch
- Wash, remove caps, and slice strawberries (in that order). Crush 1 cup strawberries and cook with 1 cup water on medium heat about 2 minutes.
- Sieve, draining the juice from the pulp. Let a small amount of juice cool slightly (but still warm) and dissolve the cornstarch in this. You want to avoid having cornstarch lumps in the thickened filling.
- Mix this with the remaining juice. You can add a little red food coloring to this if you like to have a bright red color glaze, but I leave it out.
- Cook and stir until thickened and bubbly.
- Pour this over 2 cups strawberries and put it all in a baked, cooled pie shell.
- Chill and top with whipped cream.
If you want to bypass the pieshell for some reason, put the berries and filling in a cute shebert glass and top with whipped cream.
TIP: When buying fresh strawberries it’s always disappointing to see them begin to spoil the next day. To keep them fresh longer, mix one cup of vinegar with 8 cups water and wash them. I swoosh them around in the water about 2 minutes. Often there will be debris around and under the stems, but do not take the stems off before you wash them. You want to preserve all the juice/flavor in each berry.
The vinegar should kill the bacteria that cause the berries to spoil. Rinse throughly, let them drain a few minutes in a colander, then put them on paper towels to dry. You can put them in a sealed container in the refrigerator to enjoy for a few more days.
The container that I have found to be a life-saver (or I should say, fruit/vegetable saver) is this Tupperware container. It has two small tabs that can be opened or closed, depending on the type of fruit or vegetable that you have inside. There is also a listing on the side of the container that tells you which foods require one tab open, two tabs open, or none open. In the case of ripe berries, leave both tabs closed to prevent any refrigerator air from getting to them. This container also works great for lettuce, celery, spinach, watermelon, you name it, whatever fruit or vegetable you need to keep fresh.
I have two of these and use them daily.
We had these with our supper (dinner for many of you) tonight. They are so so easy and delicious. We often eat them for dessert.
- Wash and peel a couple of big sweet potatoes. Cut in slices/chunks as shown.
- Heat an iron skillet over medium heat, add a couple Tablespoonfuls of coconut oil or olive oil.
- Add potaotes and drizzle honey on top. I may use 1/4 cup honey. Adjust this amount for the sweetness you like.
- Pour about 1/2 cup water over the honey.
- Cover and cook about 15 minutes or until potaotes are soft as you like and liquid is absorbed.
We had these potatoes with meatloaf (which was frozen earlier and baked a short while before starting the remainder of the meal), cornbread, beans (canned ones tonight), and roasted cabbage. I like the slight burned taste when I cook this cabbage under the broiler.
- Cut 1/2 cabbage head in small pieces. See photo. Toss with a couple tablespoonfuls of sesmae oil. You can also use olive oil, but I think the sesmae oil gives it a nice taste.
- Put cabbage in a single layer and put under the broiler. Broil about 5 minutes. Turn/toss the cabbage with a spatula and broil about 4 or 5 more minutes.
- Watch closely, however, I like a little charring around the edges. .
As many of you know my husband is having symptoms of Dementia/Alzheimer’s, therefore I have been learning everything I can on the subject. In the past 12 days I have viewed webinars sponsored by Dr. David Perlmutter, a 30 year practicing neurologist whose father died with Alzheimer’s disease. These webinars show interviews with 14 specialists in the field and describe the most recent studies and successes. This is so encouraging since there seems to be nothing yet in the pharmaceutical field that can help.
I cannot reccommend these webinars highly enough. They are free and are running again this weekend. You can access them by clicking here.
Even if you are not dealing with someone with these problems, it would be wise to learn what you can about the preventative measures you should take.
Finding raw peanuts might be the hardest part of this little snack. I get raw peanuts at a local country grocery store close to my house. Preheat the oven to 450, and when it reaches that temperature turn it off and put the peanuts in. Peanuts can be in a single layer or more. When they get cool, they will be ready to shell and eat. Growing up we called these “parched peanut.” Hope you enjoy them.
SIMPLE SIMPLE SIMPLE!!!
MICROWAVE CHOCOLATE MUG CAKE
This little recipe can be dangerous. Why? Because now you are only five minutes away from chocolate cake at any time of the day or night!
* 4 Tbsp. S.R. flour
* 3 Tbsp. sugar
* 1 Tbsp. cocoa
* 1 egg
* 3 Tbsp. milk
* 3 Tbsp. oil
* 2 Tbsp. chocolate chips (optional)
* A small splash of vanilla extract
- Add dry ingredients to a large coffee mug and mix well.
- Add the egg and mix thoroughly.
- Pour in the milk and oil and mix well.
- Add the chocolate chips (if using them) and vanilla extract, mix again.
- Put your mug in the microwave and cook for 2 ½ -3 minutes on high. Microwave temps vary.
The cake will rise over the top of the mug, but don’t be alarmed. Allow it to cool a little, then tip out onto a plate. It’s great served warm with ice cream or cool whip.
This can serve 2 if you feel like sharing. Oh so good!