2 cans coconut cream (or 1 qt. heavy cream)
1/2 cup sugar, honey or maple syrup
2 cups strawberries, chopped fine
1 teaspoon vanilla extract
Pinch of sea salt
Mix all together in blender or a bowl, pour in freezer container such as a loaf pan, freeze for 3-4 hours, or until desired consistency.
Strawberries & Cream
w/ a little sugar or honey
The simplist and most delicious way to enjoy strawberries!
Blueberry Pie w/Cobbler Topping
Just pre-bake pie crust (deep-dish, homemade or store bought) for about 7 minutes in oven @ 400 degrees or until air bubbles start forming. Place blueberries into crust, mix together these ingredients in a bowl: 1 cup sugar, 1 cup milk, 1 cup flour, 1 teaspoon vanilla extract; stir and pour on top of berries. Bake at 400 degrees for about 25 minutes or until golden brown. Serve with whipped cream while still slightly warm. Enjoy!!
Very simple, using storebought dessert cups, or pound cake works nicely too. Wash and dry strawberries, slice some, place in a bowl and sprinkle with sugar. Let sit awhile until juicy, add a little water if needed to make a light syrup. Then spoon over dessert cup or cake, top with whipped cream and spoon a little strawberry syrup over it all.
Lemon Meringue Pie
3 egg yolks (save whites for meringue)
1/3 cup lemon juice
1 can sweetened condensed milk
2 tablespoons cornstarch
Graham cracker pie crust
1-2 tablespoons sugar
Preheat oven to 350 degrees. Seperate egg yolks/whites, set aside whites. Place yolks in medium size mixing bowl. Pour lemon juice over yolks, whisking, pour canned milk over both, whisking more. Add cornstarch, whisk until smooth. Pour into pie crust.
With electric mixer beat egg whites, add a dash of sugar occasionally, continue beating until firmly peaked. Gently add to top of pie. Add a few peaks by lifting the spoon quickly in center and/or wherever desired for a pleasing presentation.
Place in oven and bake until meringue is lightly toasted.
Serve immediately or cover and place in fridge for later.
1 cup firmly packed brown sugar
1 cup sugar
1 cup cooking oil
2 cups self-rising flour
1 cup oats
1 cup dry cereal (your choice-cornflakes, bran flakes, raisin bran, etc.)
1 teaspoon vanilla extract (I have also used orange extract with very good results)
a slight handful chopped pecans or other nuts of your choice
a slight handful of chocolate chips, or butterscotch, or peanut butter, or all
Mix sugar, oil and eggs well. Add all other ingredients, mix well. Drop a teaspoonful onto ungreased cookie sheet. (if it would make you feel more comfortable, spray slightly with a cooking spray) This is where I made some slight adjustments to this recipe-It said to bake at 325 degrees for 10-12 minutes, and I found they just were not done enough to suit me. so I raised the temperature to 400 degrees, and baked for at least 10 minutes. They are done when the edges start to turn brown, no longer or they will be too brittle.
Taken from a local church cookbook—Or rather, “tweaked” from a local church cookbook recipe.