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Mar 082014
 

Almond Flavored Cheesecake Strawberries

What a week! Granddaughters baby shower was yesterday and because of the bitter cold and overcast weather, we had to have it inside Waffle House where my daughter works. Gram did most of the food with husband by her side helping and we made sandwiches with egg salad, ham salad and chicken salad that we cut out into teddy bears with one of my old cookie cutters which went over big and I have to say, they were so darn cute! Not much was leftover and I was glad I had held some back on the home front for husband and I to enjoy later!

Not a great pic..was in a hurry.

Not a great pic..was in a hurry.

Granddaughter made the cake and for a novice in decorating, she did an excellent job! She made a blue velvet cake put out by Duncan Hines that was supposed to let everyone know the gender of the baby when she cut into it, however, her boyfriend and mom both slipped and let the cat out of the bag early so most people there already knew the big secret!

Ain't that adorable?

Ain’t that adorable?

With so much preparation this week, I screwed up on these strawberries but they still were a big hit and the recipe was asked for by a few people there. In my haste to make them at the last minute as I wanted them as fresh as possible, I mistakenly threw in 2 cups of milk into the pudding mix like the box recipe calls for and it was supposed to be 1 cup plus 1 cup of heavy cream that had been whipped with the almond extract into stiff peaks and then folded into the pudding mixture! Thank God, that was the only screw-up I managed to have during the fixings for the party, PHEW! So with that I’ll give you the real recipe that will give you a stiffer consistency but, you can just use the two cups of milk and add the almond flavoring. It just will be a little softer texture.

There wasn't a berry left.

There wasn’t a berry left.

Almond Flavored Cheesecake Strawberries
 
Ingredients
  • 2 pints strawberries
  • 1 small package instant cheesecake pudding mix ( I used sugar free as there was a diabetic in the crowd)
  • 1 cup milk
  • 1 cup heavy cream
  • 1 teas almond extract
  • Ground almonds
  • Shaved chocolate
Instructions
  1. Stem strawberries and halve.
  2. Whisk the pudding mix with 1 cup of milk until well blended and it starts to thicken.
  3. Beat heavy cream until stiff and fold in the almond extract.
  4. Gently fold the cream into the pudding mix.
  5. Pipe mixture onto the strawberry halves (I could not do this as I didn't use the heavy cream, so I just spooned it on top).
  6. Sprinkle the almonds and chocolate on top if desired.

 

The cheese ball and veggie dip went over really well also.

The cheese ball and veggie dip went over really well also.

It was a great party enjoyed by all…………..Hope you enjoy!   Oh yea…don’t forget to spring your clock’s forward today!

Nov 192013
 

Grandma Barrows Persimmon Pudding

I told you yesterday that Kenny and I had to run to Lake City earlier than expected on Saturday, therefore cutting my day short for getting in a post. Well, daughter Shawnee who lives in Indiana sent down some fresh persimmon pulp from the tree in her yard and some recipes to go along with them including this one which has been in her husband’s family for years. Her in-laws make the trek to Florida every winter and were kind enough to meet us on their way to their destination south of here, just to deliver the goodies! As I had never had persimmons before I was anxious to try one of the recipes she sent and yesterday being a rainy day, it was perfect for doing just that!

Kenny likes it with a scoop of our homemade vanilla ice cream..

Kenny likes it with a scoop of our homemade vanilla ice cream..

 

5.0 from 1 reviews
Grandma Barrows Persimmon Pudding
 
Ingredients
  • 2 cups persimmon pulp
  • 2 cups sugar
  • 2 eggs
  • 1 cup flour
  • 1-1/2 teas baking powder
  • 1 cup milk
  • 1 stick butter (margarine)
Instructions
  1. Mix together the pulp, sugar and eggs.
  2. Add flour and baking powder alternately with the milk, beating after each addition.
  3. Melt butter in a 9 x 13 inch pan in the oven.
  4. Pour melted butter into mixture and stir to combine.
  5. Pour mixture into pan and bake at 350 degrees for 45 minutes.

 

I found this one a little sweet for my taste but husband loved it served up with some of our homemade vanilla ice cream………Would make a nice change of dessert for Thanksgiving………..Enjoy and thanks Shawnee…………..

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