I love to take advantage of summer squash while it is in abundance in our baskets, at farmer’s markets or from friends who are eager to get rid of their bumper crop. Wherever you are getting your summer squash fix, they are perfect for blending with other ingredients or in very simple preparations because of their subtle flavor.
This salad is perfect on a hot evening when a cheesy or fried squash dish just won’t do.
Continue reading “Shaved Summer Squash Salad”
Sometimes you just feel like giving your family a special treat. With this Chocolate Fettuccine & Strawberries you can do just that. Plus using the fresh produce from your basket makes it even better.
Continue reading “Chocolate Fettuccini & Strawberries”
Do you have too many apples right now? Well one good way to use those fantastic bountiful basket apples is to make Fried Apple Pies. This may seem like such a lot of work but when you have company stop by you can take them out of the freezer, fry them and in a few minutes everyone will be happy. Serve with ice cream or for adults a little rum hard sauce is fantastic. I always keep them in the freezer along with peach and cherry filled pies.
Continue reading “Fried Apple Pie”
- 3- 4 pounds assorted apples
- 1/3 cup lemon juice
- 1 ½ - 2 cups sugar
- 1/3 cup flour
- 4 tablespoons ground cinnamon
- 1 teaspoon salt
- 4 tablespoons butter
- 2 teaspoon vanilla
- Put 1 inch of water in a large pan
- Add lemon juice
- Peel, core, slice apples and add to pan
- Add sugar, salt, flour and cinnamon
- Cook on medium until tender, about 2 hours
- Add butter and vanilla
- Put in container, cool, and refrigerate over night
- In the morning make your favorite pie crust recipe, or use store bought.
- Roll small amount of crust into small circle, add filling, seal, poke holes in top of each pie and place on lightly greased cookie sheet.
- Continue until all the filling is used. Freeze the pies solid, then put into freezer safe container for later use.
- When ready to use the pies take out of freezer and deep fry at 365 degrees until crisp and golden brown.
Sprinkle with cinnamon sugar and serve with ice cream. For an adult treat make rum hard sauce to pour over them.
To get even sized pie crust portions try using a cookie scoop with the dough.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
When Wendy asked me to edit this recipe, I had no idea she meant she didn’t say anything about it! For being so intelligent, she sure wasn’t thinking when she basically gave me free reign to type a paragraph or two (you can take just guess about all the things I could insert here, especially if you knew how our friendship works).
But; I’ll let you guys use your imagination on what I would say….Instead I will tell you that Wendy is an AMAZING cook. Her egg rolls are out of this world! And I would willingly eat anything she makes. Especially one with a name like Vampire Chicken!
Wendy is awesome….but Batman always wins! 😉 Continue reading “Vampire Chicken”
One of my favorite sayings is “Waste not, Want not”. Getting the most bang for the buck out of my basket is one way I do that. I also find it kind of fun to find new ways to use every part of my basket.
Continue reading “Squeezing the most out of your lemons and limes”
Pearsauce! I have made applesauce for years for my family. I was looking at the bowl of pears that sat on my counter and thought, hmmm, pearsauce! This was my first attempt at making it and my family loves it! I peeled and diced the pears and slowly simmered it on the stove. When I added the spices to it, the whole house smelled yummy! Pearsauce is great on toast or just in a bowl for breakfast. I hope you will try this recipe and enjoy it, too! Continue reading “Pearsauce”
Preserved lemons is something I’ve been wanting to do for a while. It’s a staple in Moroccan cuisine, and, really, it just appeals to me. I’ve added some ideas for how to use them once you’ve made them at the end of this post.
Continue reading “Preserved Lemons”
I’m still working my way through lemons. Everything has to happen in the morning around here, because the afternoon is reserved for family and school.
Which means – hello, I NEED a plan. Bobby Flay to the rescue. Well, kinda. It’s really rare that I follow anyone’s recipe exactly. Even my own (after the first time I write it down). Anyway… Bobby. The King of the Grill has inspired me with a marinade. I’m not grilling (I could, I suppose, although it’s supposed to rain this afternoon). Instead, I’m marinating a beautiful pork tenderloin, which I will throw in the oven around the time we start math (along with some lemony rosemary roasted potatoes). It should be done just in time for dinner.
Continue reading “Lemony Marinated Pork Tenderloin”
Recently we had the opportunity to contribute for a case of lemons. This made me very happy. My only issue (often) is we’re in the last half of the last semester of my son’s senior year of high school – and we are BUSY! (Really – we e-school, so life is a little extra crazy). I put the word out, and ended up splitting a case with my friend Evonne. Thankful for awesome friends – really wish I had time to use them all.
Continue reading “Crema de Limone, Limoncello, Bacio del Limone, & Maccheroni all’Agro”
I should have never questioned one of my friends….she knows I love allergy friendly recipes! She brought these to a MOPS meeting (Mothers of Preschoolers). I begged and she sent me this recipe…..but told me she used regular butter…..so I subbed in dairy free Earth’s Balance and created a dish both my son and another friend (gluten free) could have. Continue reading “Lemon Blueberry Muffins”