Tag Archives: homemade desserts

Fresh Strawberry Pie

5 Apr

This is a fresh, fruity pie perfect for the warm weather! I made my own crust but the recipe can be tweaked if you want to use a ready made crust.

For the crust:
1 cup all purpose flour
1/2 cup butter
3-4 tblsp cold water

For the filling:
Strawberries (one large pkg used here)
1/2 cup almond pieces
Strawberry jam (glaze is also acceptable)

Crust:

Put flour in large bowl, cut in butter slowly while mixing until coarse like cornmeal. Sprinkle with the cold water to moisten. Work the dough into a ball (adding flour to help if needed) and wrap and chill for 30 minutes. Preheat oven to 350. Roll dough out on a board or countertop dusted with flour, until about 1/8 in. thickness and large enough to fit your pie pan, overhanging the edges by 1/2 inch. Use sharp knife to trim excess. Turn edges under all the way, crimp the sides by pressing dough with fork. Prick the bottom of crust to keep from bubbling up while baking. Bake for 10-15 minutes, or until slightly browned. Place on rack to cool before adding berries.

Filling:

Slice up strawberries (one large container or two medium ones)
Line bottom of crust with one layer of berries. Add a layer of strawberry jam or glaze (natural or organic is best). Repeat with berries and so on until finally a layer of berries on top. Sprinkle with almonds or other topping choice. Serve chilled. Enjoy!

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Homemade Coconut-lemon Ice Cream Balls

22 Jan

022 (2)

Great for the summertime. And easy enough that kids could make it or help with it. Very simple and delicious, with very few ingredients. Makes about a quart of ice cream.

Ingredients:

4 cups Heavy Whipping Cream

1½ cups Sugar

Zest of 2 Lemons

Freshly Squeezed Juice From 2 Lemons

1 cup Milk

1½ cup Shredded Coconut

Directions:

In large bowl, combine cream and sugar; stir to dissolve sugar. Then add the milk and stir.

Blend in lemon peel and juice, whisk until the mixture thickens slightly. Pour into shallow pan or covered bowl and freeze until firm, about 3-4 hours.

Before pulling ice cream out of freezer, toast coconut in oven on baking sheet for 5 minutes or

until golden in color, stirring once or twice.

Use an ice cream scooper or melon baller for ice cream balls. Then, you can roll each ball in the coconut or sprinkle on top. Put back in freezer for 5-10 minutes or until ready to serve.