Friday, October 4, 2013
1 box tapioca cook and serve pudding
1 box vanilla cook and serve pudding
3 cups water
3oz box strawberry jello
12oz cool whip thawed
1 cup cut up strawberries
1. Mix tapioca and vanilla pudding in a pan and add the water.Bring to a boil stirring constantly until thick about 3-5 min add the jello and let cool.
2. Once cool add the cool whip and berries and mix well.
3. Cool completly
* I got this recipe from julieseatsandtreats I thought that it was good but I don't think that I cooked it long enough mine never thickened up as much as her's did. I did like the change with the tapioca in it and not the normal cottage cheese. I think that I will try this again with other kinds of jello.
Thursday, October 3, 2013
1 3/4 c AP flour
2 tsp baking powder
1/2 tsp salt
8 Tbsp unsalted butter at room temp
1 c packed brown sugar
1 large egg,
1/2 tsp vanilla extract
1/2 c sour cream
4 peaches (each cut into 16 wedges)
1 pint fresh blueberries
1/3 c sliced almonds
powdered sugar for dusting
1.Heat oven to 350 degrees.
2.Whisk together flour, baking powder, and salt in medium bowl. In a separate bowl, beat the butter and brown sugar until light and fluffy, 2-3 minutes.
3.Beat in the egg and vanilla.
5. Transfer your batter to a 8x8 backing dish and sprinkle with almonds.(I only added them to half)
6.Bake for 90 - 105 minutes or until a toothpick in the center comes out clean
7..Let cool slightly, and serve warm or room temp. Dust with powdered sugar
Wednesday, October 2, 2013
2 - cups all purpose flour
1 - tablespoon baking powder
1 - teaspoon salt
1- tablespoon cinnamon (I added)
3/4 - cup sugar, separated
2 - eggs, slightly beaten
1 - cup buttermilk
6 - tablespoons butter, melted
1½ - cups peeled, chopped, fresh peaches
1 - teaspoon vanilla extract
1/2 - cup all purpose flour
1/2 - cup sugar
1T cinnamon(I added)
4 - tablespoons cold butter
1.Preheat the oven to 400°F Grease muffin pans with non stick spray or use muffin liners and set aside.
2.In a medium size bowl add the chopped peaches and 1/2 cup sugar. Give it a good mix and let the peaches sit while the batter is prepared.
3.Stir together the flour, baking powder, and salt until completely mixed. Place the sugar, eggs, buttermilk, butter, and vanilla in a large bowl and mix well.
4.Add the combined dry ingredients and mix by hand just until the batter is blended; it should not be completely smooth. Fold in the peaches.
5.Spoon the batter into the prepared muffin pans, filling each cup about two-thirds full. Add a little topping to each muffin.
6.Bake for 18-20 minutes, or until a toothpick inserted comes out clean and the muffins spring back when touched.
* I got this recipe from mommyskitchen I thought that they were good but a little bland. I only added the cinnamon to the topping so I think that it needs to have the cinnamon to the batter also that would help a lot. But over all I think that these could be great with a few little add ins :)
Tuesday, October 1, 2013
1 package of Ball Pectin
1 large peach peeled
2 pints of ripe strawberries trimmed, washed, halved
3/4-1 cup sugar
1.Wash, berries, remove stems, and halve.Cut banana into three pieces and peel and take the pit out of the peach.Add all to food processor-process until smooth
2.Mix sugar, and pectin in a separate bowl
3.Stir pectin, and sugar into pureed fruit-mix well for around 2-3 minutes Allow jam to thicken up in your bowl for a half hour
4.Transfer to mason jars and freeze or enjoy now.
* I got this recipe from savvysavingcouple I added the peach to the recipe and also used less banana. I thought that this was great on vanilla ice cream it turned it into a banana split with all the flavors in the sauce.