Sweet Treats

Mom’s Strawberry Pie

Getting Started

What You’ll Need

  • ¾ cup sugar
  • 2 Tablespoons corn starch
  • 1 1/2 cups water
  • 1- 3 oz. box (regular) strawberry jello
  • 1 – 1 ½ quart fresh strawberries (depends on the size of the berries)
  • 1 pre-baked pie shell

Method

1

Combine the sugar, cornstarch and water in a medium size sauce pan and cook over medium to medium high heat till thick; stirring often. (I use a wire whisk to start with then a large wooden spoon)
Remove from heat and stir in the jello; set aside to cool, stirring occasionally to prevent a film from forming.

2

Clean and slice the strawberries; when the sauce is cool add the strawberries and pour into a cooled baked pie shell. Cover with wax paper and refrigerate till set; 4-5 hours or overnight

3

Don’t forget the Whipped Cream


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Non- Bake Granola Cookies with Honey, Chocolate and Peanut Butter

Getting Started

What You’ll Need

  • 6 cups Great Grains Cereal with Pecans
  • 1 cup natural peanut butter (creamy or with nuts)
  • 1 cup pure honey
  • 1 cup dark chocolate chips or milk chocolate (optional)

Method

1

Spray with cooking oil a 9×12 glass baking dish

2

n a large skillet warm the honey and peanut butter over low heat; stirring gently till incorporated.
Remove from heat and stir in the cereal till coated; add the chocolate chips and stir gently till mixed.
Pour into the baking dish and refrigerate for several hours or overnight before cutting.


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Peach Crumble with Cherry Reduction

 

Getting Started

To Start

  • Preheat oven to 400 degrees

What You’ll Need

  • 1 1/2 cups of The Gourmet Farm Girl Cherry Balsamic
  • (reduced)
  • ½ cup brown sugar
  • ¼ cup all purpose flour
  • ½ cup rolled oats
  • 1 teaspoon cinnamon
  • ½ cup chopped pecans
  • 6 tablespoons butter (divided)
  • 7-8 fresh medium size peaches sliced
  • (reserving 5-6 slices for garnish)
  • ½ cup granola cereal

Method

1

Simmer the balsamic in a sauce pan for 30-40 minutes; stirring often. Cook until it coats a spoon. Remove from heat and cool to room temperature; set aside. (Do not overheat)

2

Using a fork, mix in a medium size bowl the brown sugar, flour, rolled oats, cinnamon, pecans and 3 tablespoons butter till crumbly.

3

Spray a 9×9 glass casserole with cooking oil; pour half of the crumb mixture into the dish; drop the remaining 3 tablespoons of butter over the crumbs

4

Wash and peel peaches; slice and layer on top of the crumb mixture; cover with remaining crumbs and granola. Bake for 30-40 minutes; remove and garnish with fresh peach slices; return to oven for an additional five minutes. Remove and cool for 8-10 minutes; drizzle some of the Cherry reduction over the top before serving. Serve warm with vanilla ice-cream or fresh whipped cream and a sprig of fresh mint.


Note: Apples and Pears work well with this recipe.
Balsamic reduction also works well over grilled meats.

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