MY FAVORITE SPRINGTIME DESSERT

DSCN3006Almost 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

  1.  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.
  2.  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.
  3. 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.
  4. Cook and stir until thickened and  bubbly.
  5. Pour this over 2 cups strawberries and put it all in a baked, cooled pie shell.
  6. 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.

desktop strawberry pie

 

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.

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Easy Honey Sweet Potatoes

sweet potatoes cooked

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.

  1.   Wash and peel a couple of big sweet potatoes.  Cut in slices/chunks as shown.
  2.  Heat an iron skillet over medium heat, add a couple Tablespoonfuls of coconut oil or olive oil.
  3.  Add potaotes and drizzle honey on top.  I may use 1/4 cup honey.  Adjust this amount for the sweetness you like.
  4.  Pour about 1/2 cup water over the honey.
  5. 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.  cabbage cooked plate I like the slight burned taste when I cook this cabbage under the broiler.

Roasted Cabbage—-

  1.  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.
  2. 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.
  3. Watch closely, however, I like a little charring around the edges.dabbage raw in bowl        .cabbage raw on sheet

 

Orange Spice Waffles

waffles
These are great to serve fresh for breakfast or freeze and do a quick warm up in the toaster.  I have also had them as a quick snack or dessert.   You will need:
2 cups SIFTED all-purpose flour
1 1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
2 cups whole milk
2  large eggs
Juice and zest of one large orange
Olive oil
  1. Preheat waffle iron and mix all the dry ingredients together in a bowl

waffles 1              waffles 2

Orange zest is the top layer of an oranges’ peel.  Take off only the rind and not the white pith.  The rind contains the fruit’s oils and adds a bright citrus flavor.  I think it is easier to leave the orange whole and rotate slightly after each scrape.  Don’t scrape any section of the orange more than once.  From a large orange you can get about 1 Tbsp. zest.
2.  Whisk together the remaining ingredients except the olive oil.  You will use the olive oil to brush or spray on the waffle iron.  You will notice that I put nuts in this batch.  I think nuts makes anything taste better, but these are optional.
These freeze well for up to 6 months.  To reheat: pop in the toaster and toast lightly until warmed through and serve with a pat of butter and pure maple syrup or honey.

waffles 3            waffles 4

I hope you enjoy these and that directly out of the freezer, they will make your rushed mornings a little less hectic!