Archive for the ‘Fruit’ Category

Strawberry and Creme Pie

Jul 11th, 09 / 3 Comments

After our strawberry picking adventure I knew I wanted to bake a few things with strawberries. Adams work had a pot luck for 4th of July and I knew this would be a perfect way to use them up. I decided to make a pie.

Although I did not have any of this, Adam and I his co-workers raved about it. They said the base was nice and creamy and the strawberrys had the perfect flavor. This was simple to whip up too.

Strawberries and Cream Pie (From: The Way the Cookie Crumbles, Orginally From:Pillsbury’s Complete Cookbook)

Strawberry Pie

  • 1 cup cold heavy cream, divided
  • 8 ounces cream cheese, softened
  • 1/3 cup (2.33 ounces) sugar
  • ¼ to ½ teaspoon almond extract
  • 1 pie crust for a 1-crust pie, completely baked and cooled
  • 2 pints fresh whole strawberries, hulled
  • 2 ounces bittersweet chocolate, finely chopped

In a medium bowl (or the bowl of a standing mixer fitted with the whisk attachment), beat 1 cup minus 1 tablespoon of the cream on medium speed. When the cream is frothy, increase the speed to high and whip until the cream holds firm peaks.

In a separate large bowl (or the bowl of a standing mixer fitted with the paddle attachment), beat the cream cheese on medium speed until it’s soft and creamy. Add the sugar and extract and continue beating until combined.

Fold about 1/3 of the whipped cream into the cream cheese to lighten the mixture, then add the remaining cream and continue folding until it’s incorporated. Evenly spread the cream mixture in the pie crust. Arrange the strawberries, pointed side up, over the filling.

Melt the chocolate with the remaining 1 tablespoon cream over very low heat, stirring constantly, or in the microwave on medium power, or in a double boiler. Drizzle the chocolate over the strawberries. Refrigerate the pie until set, about 1 hour.

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Strawberry Jam How-To

Jun 30th, 09 / 6 Comments

Welcome to the very first how-to on Carries Sweet Life. This how-to is courtesy of my lovely mother. She makes Adam strawberry jam every year. He looks forward to it every year. We go pick fresh berries she makes the jam and then we freeze it. Going through about a jar every couple weeks. Adam swears by this jam!!!!

This year we picked 22 3/4 pounds of strawberries… thats a lot of berries!!! We used about 20 pounds for jam, and then we saved the rest to eat, bake and freeze.

Although I don’t like strawberries aren’t those some pretty berries.

To start you need to hull and wash all the berries, my mom enlisted my Grandmas help.

Then you put them in a bowl and use a potato mashed to smash the potatoes, to small chunks.

The berries after being smashed, we did some very small chunks and some bigger chunks so it all equalled out.

You then add your butter, some sugar and sure-jel to the pot.

Then you cook on a medium high heat until they boil, adding the rest of your sugar and then bring to a roiling boil and boil for 1 minute. This is towards the end of the 2nd boiling process.

You then laddle it into jars, cover with the lids and then stir on the cover to seal.

And finally end with the ever famous JAM.

Strawberry Jam (From: My Mom)

  • 6 cups strawberries, hulled, and crushed
  • 4 cups sugar
  • 1 pg. sure jell

Wash jars and screw bands in hot, soapy water; rinse with warm water.

Crush strawberries in a bowl, 2 cups at a time, using a potato masher.

Pour fruit into a large pot. Add 1/2 t. of butter to reduce foaming, if desired.

Mix in 1/4 cup of sugar and sure-jell.

Bring mixture to a full rolling boil on high heat, stirring constantly.

Stir in remaining sugar, quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat and skim off any foam that has formed.

Lade quickly into prepared jars, filling to within 1/8 inch of the top. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly on. Allow to cool, and caps will “seal” you will hear a pop.

Store in the freeze for up to a year.

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Red Velvet Trifle

Mar 23rd, 09 / 0 Comments

Adam’s work was having a Spring into Spring potluck/party today. Adam was making sloppy joes to bring in, but I wanted to make something fun and springy. I decided a triffle would be perfect and I had 3/4 of a pound cake sitting at home that was going to go to waste. So I scrapped off the frosting and cut into chunks!

Adam said this was great, and my bowl came back dirty so obviously it was enjoyed.

Red Velvet Trifle (From: Myself)

  • red velvet pound cake cut into cubes
  • 16 oz whipping cream
  • 1/2 c. powdered sugar
  • vanilla pastry cream recipe to follow
  • 1 pkg. strawberries, sliced
  • 1 lg. can pineapple chunks, drained

In mixer pour whipping cream, whip with whisk until it starts to thicken add powered sugar and whip until desired thickness and sugar is all incorporated.

In truffle bowl lay on layer of cake chunks, cover with 1/2 of vanilla pastry cream, 1/2 pkg of strawberrys, 1/2 can of pineapple, layer whipping cream on top.

Repeat with cake mixture. End with whiped cream and then sprinkle little fruit on the top.

This is best served after sitting in the fridge overnight.

Vanilla Pastry Cream (From: Gourmet Girl)

  • 3 cups milk
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 6 egg yolks
  • 3 tablespoons unsalted butter
  • 2 teaspoons vanilla
  • 2 teaspoons Grand Marnier

In a heavy stainless steel pot over medium heat, bring the milk to a simmer. In a medium mixing bowl, whisk the cornstarch and sugar together then add to the milk whisking occasionally.

In the same bowl, whisk egg yolks and about 1/2 cup of the hot milk mixture. Mix together until incorporated then pour egg mixture into the pot. Whisk constantly until the mixture comes to a boil. Making sure to stir well around the corners of the pot so nothing sticks.

Once the mixture reaches a boil, cook for 2 minutes longer. Remove from heat and mix in butter, vanilla, and Grand Marnier. Once all ingredients are incorporated and butter has melted place a sheet of plastic wrap directly on the surface of the pastry cream. (this will keep a skin from forming). Refrigerate cream until ready to use or up to 4 days.

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Homemade Applesauce

Oct 3rd, 08 / 5 Comments

Adam and I went apple picking last year and had a blast, he promised we would get to go again this year. We ended up going with Adam’s mom, sister and niece. Adam put his niece up on his shoulders and they were the perfect picking pair they could get the super red high up apples. We ended up coming home with 20lbs of apples, so be on the lookout for lots of apple recipes on this blog in the coming weeks.

My first recipe I decided to try my apples on was applesauce, I love me some cinnamon applesauce, I never knew it was so easy to make. I used our cortland apples which were the softer sweeter ones that we picked. I also tripled this recipe but already know I will need to make more has it is AWESOME.

Adam got home late the night I made this he took a little taste before eating dinner his comment was “Dam, that is the best applesauce I have EVER had.”

Sarah’s Applesauce (Inspired By: Mrs.Bowen, From: Allrecipes)

  • 4 apples – peeled, cored and chopped
  • 3/4 cup water
  • 1/4 cup white sugar
  • 1/2 teaspoon ground cinnamon

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Lemon Lush

Jun 17th, 08 / 3 Comments

My grandma shared this recipe with me, at first she called them lemon bars, I was like naw I don’t need the recipe. I am not a big lemon bar fan. Then I tried one. These are AMAZING!

The layers go perfect together! For some reason when I made them my cool-whip was runny, so it was hard to get a picture. But these are a perfect and simple summer dessert to whip up.

Lemon Lush (From: My Grandmas Neighbor)

  • 1 container cool-whip
  • 1 pkg. cream cheese
  • 4 c. milk
  • 3 sm. packages instant lemon pudding
  • 1 1/2 c. flour
  • 1 c.  powdered sugar
  • 1 1/2 sticks butter

Mix the butter and flour together and spread into a non stick 9 x 13 baking pan.

Bake at 350 for 20 minutes.

Cool completly.

Mix cream cheese, 1 c. cool whip, and powdered sugar together. Spread on top of cooled crust.

Beat pudding mix and milk together until it starts to thicken pour over cream cheese layer.

Cover with rest of the coolwhip.

Chill until you serve.

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