SUGGESTIONS WELCOME...

Last week I made a BEAUTIFUL frozen dessert using watermelon, lime juice, chocolate chips and lime sherbet. 

Unfortunately, there was a problem...

     The watermelon part of the dish was so hard that by the time it softened enough for a spoon to penetrate, the sherbet was completely melted. 

What can we do with all these beautiful desserts? How can we overcome this problem???

We could make them into popsicles...

Or toss them into a blender with some rum...

And make a delicious frozen adult beverage....

                                                      I really would like to serve them like this...
                                   They would make such a pretty and refreshing summer dessert...


Suggestions are welcome...
Jane

CHERRY PIE POPS!

I am on a kick...little desserts! Just enough to give my sweet tooth a taste, without adding too many calories (or too much sugar!) to my daily diet.  This little Cherry Pie Pop is perfect for that!

As you can see from the photo, there is nothing to making these little pies...They're quick and EVERYDAY EASY!

CHERRY PIE POP (OR HAND PIE)

     (or as we called them on July 4th, George Washington Cherry Pie Pops)

            

    1 box Pillsbury Refrigerated Pie Crust (2 crusts)

    1 can Comstock More Fruit Cherry Pie Filling

    Lollipop sticks (if making “pops”)

    1 egg, beaten

    Sugar for sanding

Gently spread one of the rolled pie crusts onto the Roul'Pat. With a rolling pin, gently roll out any creases. (no flour needed on the mat!)

Using a round cookie or biscuit cutter, cut circles of pie crust. Place the circles on the Silpat. (no oils, sprays, butter needed on the Silpat!)

In the center of each circle, place about a tablespoon of pie filling…with 2-3 cherries. Press the lollipop stick into the crust…about ½ “ . 

Unroll the second pie crust. Place it on the Roul'Pat and repeat.  (Note: either gently stretch this circle or use a slightly larger cutter to cut the top circle…to accommodate the cherries). Place over the first circles and seal with the tines of a fork. Cut a vent on the top of each pie! (use a knife, scissors, or the fork tines) Brush the top of the little pie with some of the beaten egg. Sprinkle with sugar. Bake in a 375 degree oven for 15-20 minutes. (Keep an eye on the pies. Do not overbake!)

Cool for a few minutes on the Silpat before removing. Then cool on a rack.

For the display, I filled a "star" container with floral “marbles” and stuck the pies into the marbles. Worked fine!

*Any filling can be used.

**Even with all the food we had at our Independence Day celebration, not a single pie was left!!! They really were good!

***I am teaching "how to make" these pies at my Friday night cooking class. Those ladies are in for a treat!

All the products used to make these pies are from Demarle at Home...

    Everyday dough cutter set...straight and fluted edges

    Silicone pastry brush (l love that this has a "rest" on the handle)

    Roul' Pat...perfect for rolling out pastry, creating shapes with chocolate and sugar...or as an art mat (beads will not roll off)

    Silpat...made of woven glass and coated with food grade silicone. (My FAVORITE everyday tool!)

    Perforated Baking Tray...aluminum baking sheet which ensures even distribution of heat.

Enjoy!

Jane


Check out the fabulous recipes at Foodie Friday and
On the Menu Monday!

BIRTHDAY CELEBRATIONS

    
     Not only was yesterday our Nation's Independence Day, it was my friend's birthday (and mine, the day before!). Our families and friends got together to celebrate all the special occasions, and I was in charge of desserts... 

    
 In honor of our Nation's birthday...



"Fruited Plains" Layer Cake
     (This cake is so light. It's perfect for a hot summer evening!)


1 white cake mix
3 eggs
1 1/4 cup milk
1/3 cup vegetable oil
2 cups whipped cream
1/4 cup powdered sugar
1 quart sliced strawberries (save one pretty whole berry)
1/2 pint fresh blueberries


(Basically follow the instructions on the cake mix box...but use whole eggs (instead of just egg whites) and use milk in place of the water). Mix the batter and pour into a Demarle at Home Deep Round Mold or two greased and floured 9 inch round pans. (DO NOT USE OIL, BUTTER, or NON-STICK SPRAY in the mold!) Bake at 350 degrees for 40 minutes, or until a toothpick, when inserted into the middle, comes out clean. Cool the cake in the pan...


While the cake is baking,  whip the cream in a chilled bowl,  until peaks begin to form. Fold in the powdered sugar. Chill until ready to use.


Unmold the cake onto a separate plate, flip it over, level the top, then flip it onto the serving plate, flattest side up.


With a serrated edge knife, slice the cake into 2 layers. Set the top layer aside.


Spread whipped cream on the top of the first layer. Cover this layer with sliced strawberries, allowing the berries to overlap the edge (so it will show when topped with the next layer).


Top with the next layer of cake, flat "uncut" side on top. Spread with whipped cream, then top with blueberries (LOTS). Add a generous dollop of whipped cream in the center of the cake and top with the whole strawberry. 


Refrigerate the cake until ready to serve.


(I had originally planned for this cake to be a 4 layer dessert...using 2 cake mixes and 4 cups of heavy cream, but the second cake was not cool enough in time. Actually, the size was perfect...and I had an additional cake to prepare for our personal use.)


*** I also made "George Washington's Cherry Pies on a Stick". But that's for another post.


Here's a little tease...

I'll share this next week.....

Jane

Check out Foodie Friday...there are some fabulous recipes posted this week....

PIZZA!!!

I am obsessed with PIZZA!  all kinds!!!

Maybe it's because I am always asked for simple pizza recipes at my cooking classes. Maybe it's because they are so EASY and QUICK to make. Maybe it's because they are a great way to used up leftovers.
(Ever tried a leftover Piccadillo with green olives, topped with sharp cheddar cheese pizza? Amazing!)

Whatever the reason... I am making pizzas all the time. And my husband LOVES it!!!

When in a hurry, I use prepared dough from the store...my Publix has balls of pizza dough in the bakery case (or in the freezer...just ask). And...if I'm in a REAL hurry, I'll succumb to using a Pillsbury crust in a can. (It's not too bad...especially if you doctor it up a bit).

Most recently, I was asked to prepare a BREAKFAST PIZZA for one of my cooking classes. This was  a new concept for me....leftover pizza was my idea of a breakfast pizza! So after a little experimenting (YUM!), this is the pizza we made...

Using the Flexipat*** and a Perforated Baking Tray, we used a Pillsbury Pizza crust (the LONG can) for expediency...then topped it with diced ham, chopped spinach, diced tomatoes and green onions. Then we scrambled 5 eggs in a bowl, and poured it over the unbaked crust and toppings. Finally, we topped the whole pizza with freshly grated mozzarella cheese. The pizza baked in a 375 degree oven for about 15 minutes, until the crust was lightly toasted on the sides. After resting a few minutes, it slid right out of the Flexipat, onto a cutting board. (NEVER use sharp items with Flexis or Silpats!)

THE LADIES LOVED IT!!!

Other topping ideas to try...
      Jimmy Dean precooked sausage, sharp cheddar cheese, and eggs*
      Crumbled bacon and cheddar cheese, eggs*
      Chopped fresh spinach, sliced tomatoes, fresh mushrooms, cheese (Swiss is good), eggs*

*For this size pizza, 5 "scrambled" eggs should be enough.
*** We chose to use the Flexipat due to the runny egg mixture. Pizza can also be made directly on a Silpat.

This is definitely an EVERYDAY EASY meal for your family! 

Breakfast...Lunch....or Dinner

100 YEARS OLD!!!

Today, June 26, is a very special day...

It's Aunt Hortense's 100th birthday!

You might remember my post last year, about this dynamic lady. She went kayaking for her 99th birthday.

This year's celebration was a bit quieter...but not by much.

All her family...her sons, daughters-in-law, grandchildren and great grandchildren shared a very large beach house on Jax beach. Then on Saturday, all her extended family and friends who could make it, gathered at the beach house to celebrate.

Here's a photo of Aunt Hortense (100) with her sisters, Vic (95) and Helen (93...my mom), plus Alma (91), their sister-in-law.

We had a wonderful time, celebrating Hortense...and all the family. And we ate the most wonderful food...Cuban-style, of course! And it was quite tasty. Not bad for a caterer who had never prepared Cuban food...impressive!)

We had boliche, arroz con pollo, frijoles negros, plantains, and Cuban sandwich "sliders" (yummy!). There was also salad and chilled grilled veggies. It was a wonderful spread, enjoyed by all.

Gee...I wonder what we'll be doing for Aunt Hortense's 101st birthday...

HAPPY BIRTHDAY, AUNT HORTENSE!!!

btw...the Mayor of Jacksonville has declared that today is Hortense DelValle Morris day...in honor of all the volunteering and community service Hortense and her late husband have done in their city and in their retirement home. They were an amazing couple... Hortense is still active in her retirement community, helping wherever there is a need. What an amazing woman!

PS...MacDaddy and I are celebrating our 36th anniversary today, too! I am so blessed to have such a wonderful husband...

TROPICAL STORM DEBBY VISITS...

SCENES AROUND TAMPA BAY...TROPICAL STORM DEBBY HAS MADE A MESS! (and she's still at it! Winds are coming though here with gust of 50 mph!) There were several tornadoes yesterday...and we are still under a threat of tornadoes and rain until Wednesday.

Bright House Field...the spring training home of the Phillies...and summer home of the Threshers. It's a beautiful complex...now totally underwater!

Major damage to this beach house on Pass-a-Grille...This area was hit by a tornado. There were several tornadoes and water spouts in the afternoon and evening.

Local boats...tossed up onto the docks.

Just north of us...

A lifeguard stand at Clearwater Beach...

One of 6 sailboats submerged just north of us in the Tarpon Springs area.

This is a travel park, just a couple of miles from my home...Most of these folks were here on vacation. I am amazed at the amount of water!

This is in Dunedin, FL...just a couple of miles from me. (We're on a ridge...no flooding at our house.)
Dunedin had 10+ inches of rain, yesterday!

Floating along Bayshore Blvd. in Tampa. The wave are in the bay...the people are floating along the sidewalk. The balustrade is all that "separates" the bay from the road, sidewalk, and beautiful homes.

Even with the moments of clear skies, today, the Skyway Bridge...the link between St. Petersburg and Sarasota/Bradenton (part of I-75) is still closed due to high winds.

These photos were found on the ABC Action News site.

CHICKEN PARMESAN CROSTINI

In May, I began teaching cooking classes in peoples' homes...sharing easy to make dishes that can WOW families and guests. It's all a part of what I do with Demarle at Home. Our goal is to bring families and friends back to the table. We do so with the most amazing cookware...

Many of you are familiar with Silpat...the reusable silicone liner for baking sheets. BUT...I bet you don't know that there is a perforated baking sheet that goes with it...that makes everything cook BETTER. Why? Because the heat can circulate and evenly heat the underside of the Silpat. I have had a Silpat for many years, but was not particularly pleased with the way my cookies baked on it. I always felt the bottoms did not cook completely, and had to increase the oven time, hoping for them to crisp up. Since I discovered the Perforated Baking Sheet that is designed to work with the Silpat, my food has been so much better...and I use the Silpat (with the baking sheet) almost daily! Not only do I bake cookies on it, I make.....grilled cheese sandwiches (no turning), salmon, fries, roasted vegetables, pizza, nachos, coconut chicken and shrimp, freeze chocolate-covered bananas, frozen yogurt drops, and tonight...Chicken Parmesan Crostini.

Chicken baked on the Silpat (with the Perforated Baking Sheet) is so easy to do...

Chicken Parmesan Bites

1 boneless, chicken breast, cut into bite-sized pieces

1 cup milk

1 cup Italian Bread Crumbs

1/2 cup Parmesan Cheese

Salt and Pepper to taste

Baguette

Olive Oil

Bruschetta Sauce (I used Classico)

Mozzarella Cheese

Soak the chicken in milk...several minutes, up to overnight.  Put the Silpat on the Perforated Baking Sheet and set aside. Place the bread crumbs and Parmesan Cheese into a large zipper plastic bag.  Add the milk-soaked chicken and SHAKE until the chicken is covered in crumbs. Place each piece of chicken on the Silpat. Sprinkle additional crumbs over the top of the chicken and place in a preheated oven...375 degrees for 10-15 minutes (maybe more) until the chicken is browned. Remove from the oven and place the chicken on a plate.

Slice the baguette, diagonally, into thin slices. Brush each side with a little olive oil. Place in a single layer on the Silpat. Toast in a 375 degree oven for a few minutes, until lightly crisp. Remove from the oven and top each slice with a spoonful of Bruschetta sauce. Place one piece of chicken on top of sauce. Top with a slice of Mozzarella Cheese. Return the tray back to the oven and heat, until the cheese melts and it a little bubbly. (about 3-4 minutes)

Place Crostini on a platter and serve. Yum!

If you would like to know more about the Perforated Baking Sheet or about Demarle at Home, send me an email....