Our Easter is always a fun time with family. We always have great food and lots of fun with our confetti filled eggs, which make quite a mess.
This year our oldest daughter made a fruit pizza, that looked like a decorated Easter egg and was quite good. She did a wonderful job of decorating the pizza with all the different fruit.
Our youngest daughter and her hubby made our favorite banana pudding.
And of course we had our annual egg decorating contest, which made all of us very competitive. We asked our Facebook friends to vote for their favorite egg.
And the first place winner was:
the little lamb, done by our oldest daughter.
Second place winner was the:
gumball egg, done by our youngest daughter.
Hope you can use some of these ideas for your next Easter celebration.💜💜❤️❤️
I hardly ever bake anymore because there’s only two of us now and we usually have to eat the whole shebang.
I’ve always wanted to make a strawberry pie, but only if it was super easy.
So I searched and found a recipe on the Mr. Food site. It’s easy, tastes good and hubby liked it.
Besides being easy, the glaze is not overly sweet and it sets nicely, plus, when sliced the pie does not fall apart like some of the pies I’ve had.
1 cup sugar
1 cup water
3 tablespoons cornstarch
1/4 cup strawberry gelatin
5 cups fresh strawberries, halved.
1 (9-inch) pie crust ( I used a ready made crust)
Whipped cream or frozen whipped topping
- In a medium saucepan over medium heat, bring sugar, water, and cornstarch to a boil; cook 1 minute or until thickened, stirring constantly.
- Stir in gelatin until dissolved. Remove from heat; let cool 8 to 10 minutes.
- Place strawberries in a large bowl and pour glaze over them. Toss gently until evenly coated, then spoon evenly into baked pie crust. Cover and chill 4 hours. Serve with whipped cream or topping of your choice.
I know I’ll make this again!❤️❤️❤️❤️
Back in late May and early June our peach tree gave us plenty of fruit. Although small in size they were pretty good.
I prepared some for the freezer, hoping to use them at a later date, which I finally was able to do.
First I made a smoothie for our grandson and hubby, who were hard at work in our yard last week. I figured they would enjoy a cold drink early in the morning.
If you recall my smoothie recipe from my post https://laflor5233.wordpress.com/2015/06/16/ I added strawberries, but this time I added some frozen peaches and it turned out very refreshing.
I also found a peach cobbler recipe on allrecipes.com, which I plan on using from now on.
Fresh Southern Peach Cobbler:
8 fresh peaches, peeled, pitted and sliced.–I used about 6 or 7 cups of my peaches.
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp cinnamon
1/8 tsp nutmeg—I didn’t have any, so left it out.
1 tsp fresh lemon juice
2 tsp cornstarch
1 cup flour
1/4 cup white sugar
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp salt
6 tablespoons unsalted butter, chilled and cut into pieces.
1/4 cup boiling water
Mix together 3 tbs white sugar with 1 tsp cinnamon for the topping
Preheat oven to 425 ℉
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 tsp cinnamon, nutmeg, lemon juice. and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
Meanwhile in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder and salt. Blend in butter with finger tips or pastry blender, until mixture resembles course meal. Stir in water until just combined.
Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture.
Bake until topping is golden, about 30 minutes.
I didn’t put all the sugar and cinnamon topping on because I felt it would be sweet enough and I was right.♥️❤️♥️♥️
I’ve just finished a new apron using 2 dish towels again that I sewed together. These aprons make so much sense to me because you don’t have to worry about wiping your hands on them.
Now I feel like baking something.
We have 2 small pomegranate trees and they’re ready for picking. Our oldest daughter will soon come and take some home. She loves the fruit and likes putting the arils in wine glasses when serving wine.
I hunted for a recipe using the fruit and actually found one that was easy enough to do and was quite good.
It’s called Brenda’s Apple and Pomegranate Crisp and was on the Allrecipes site.
Here’s what you need:
4 apples, peeled, cored and sliced
1/2 cup pomagranate seeds
1/2 cup brown sugar
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 rolled oats
1/2 cup all purpose flour
1/2 cup unsalted butter
Preheat oven to 375 degrees and butter a 9 by 13 inch baking dish.
In a large bowl, toss together apples,pomagranate seeds, brown sugar, cinnamon and nutmeg.
Spread evenly into prepared pan. In the same bowl, stir together the oats, flour, and sugar. Rub in the butter with fingers (I used a fork)’ until the mixture resembles coarse crumbs. Sprinkle on top of the fruit.
Bake 45 minutes in preheated oven or until apples are soft. Let stand 10 minutes before serving.
This was very simple and easy recipe, except for peeling the apples.
The pomegranate seeds do not add too much of a taste difference ( my opinion) except when you bite into a seed, but it was a tasty apple crisp.
The last picture was taken before I baked it in the oven. Sorry to say I didn’t take a picture of the baked apple crisp, but it browned very nicely and then we ate it all up quite fast.
Thank you for visiting my blog.♥♥♥♥
Today, I’d like to share my favorite recipe for banana bread. My family really enjoys it and it makes me happy.
The recipe comes from an old cook book that I bought years ago. I have tried other recipes, but I always come back to this one.
To make it my own I add about 1/8 teaspoon cinnamon and I use canola oil, but you can use regular cooking oil if you like.
I also like to use bananas that are speckled with brown spots.
1/2 cup cooking oil
1 cup sugar
2 eggs beaten
3 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup chopped nuts or mini chocolate chips (optional)
Beat oil and sugar together. Add eggs and banana pulp and beat well. Add sifted dry ingredients, milk, and vanilla. Mix well. Pour into a greased and floured loaf pan (9 by 5 by 3 inches). Bake in preheated moderate oven (350 degrees F.) for about 1 hour. Cool well and then cover with foil and store overnight before cutting. Makes 1 loaf.
I usually just wait till it’s cooled and then cut into it. I make sure to cover with foil to keep in the moisture.
It might not take a whole hour of baking. You don’t want to over bake it.