Yield: 4 Pastries
1 package refrigerated piecrust
1 can cherry pie filling
1/2 cup sparkling sugar
1/4 cup whipping cream
One 4 x 5 inch paper envelope
One small heart shaped cookie cutter
Unroll pastry on floured surface.
Open a 4 x 5 ½ inch paper envelope and use as a pattern.
Reduce the pattern to make a smaller envelope if desired. Trace pattern onto parchment paper. This is your pattern. Cut pastry into 4 envelopes and 4 small heart shaped cut outs.
Fill pastry with cherry pie filling, but not on the back flap. Following the folds of the paper envelop, fold the cutout pastry, leaving the upper flap open.
Place heart cut-out on folded edges of pastry envelope. Place pastry on parchment lined baking sheet. Brush with whipping cream then sprinkle with sparkling sugar.
Bake pastry at 375 degrees for 15-20 minutes or until lightly browned. Do not remove from baking sheet until completely cool.
Step by Step Pastry Envelope Folding
1 pound fresh strawberries, cut into bite-size pieces
1/4 Cup granulated sugar
2 Cups heavy cream
1 Tbs vanilla extract
2 Cups powdered sugar
8-10 graham crackers
2 Tbs vanilla pudding mix, unprepared
Reserve a handful of strawberries for garnishing the top of the cake. Place the remaining strawberries in a large bowl. Sprinkle granulated sugar over top. Stir to combine and allow to sit.
In a tall bowl whip the heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream. Add the vanilla and 1/4 cup powdered sugar. Whip until stiff peaks form (in other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Set aside.
Line a 9×5 inch pan with plastic wrap. Use enough to have excess that you can wrap over the top. Layer 1/3 of the whipped cream into the pan. Spoon ½ of the strawberries on top of the whipped cream, evenly. Top with a layer of graham crackers, breaking them if necessary to make them fit.
Then add another 1/3 of the whipped cream, smoothing it out evenly with a spatula. Add the remaining strawberries evenly over the whipped cream, then top with another layer of graham crackers, also breaking them if necessary to make them fit. Pull the excess plastic wrap over the top to cover. Freeze for 3-4 hours.
Meanwhile, add the remaining 1 3/4 cups powdered sugar, vanilla pudding mix and salt to the remaining whipped cream. Whip until it comes together. Refrigerate until ready to use.
Remove the cake from freezer, unwrap the top of the cake and invert pan onto a plate. Remove the plastic wrap and frost with the whipped cream icing and sprinkle remaining strawberries on top. Freeze until ready to serve. Run your knife under hot water to warm the knife. Dry if necessary, cut cake. The knife should slide through the cake more easily. Repeat as necessary.
For the pudding:
4 tablespoons chia seeds
1/2 tablespoon vanilla extract
2 cups coconut milk (boxed or canned, full fat)
1/2 cup sweetened coconut flakes
1 tablespoon honey
Extra sweetened coconut flakes, fruit, and granola if desired
Put all ingredients in a bowl or container with a lid, stir well, making sure chia is well incorporated into the liquid.
Refrigerate overnight, or for 5-6 hours.
Serves 6 to 8
1/2 cup butter, melted
2 cup sugar
3/4 cup self-rising flour
3/4 cup milk
1 cup water
1/2 tsp chinese five spice powder
2 cups fresh pears, chopped evenly
Preheat oven to 350 degrees.
In a saucepan. mix 2 cups fresh pear with 1 cup sugar and 1 cup water. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, stirring occasionally.
Place butter in a 2-quart baking dish and place in the oven to melt.
Stir 1 cup sugar and flour and Chinese five spice together and mix well. Slowly add milk and continue to stir to prevent the batter from lumping.
Remove baking dish from oven and pour batter over the butter in the baking dish. DO NOT STIR! Spoon fruit on top of batter, the gently pour about 3 Tablespoons of the cooking liquid evenly on top. DO NOT STIR!
Bake for 30 to 45 minutes or until golden brown.
Serve with vanilla ice cream or fresh whipped cream.
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Chinese Five-spice Powder
Yield: 2 tablespoons
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon fennel seed, toasted and ground
1 teaspoon ground star anise
1 teaspoon szechuan peppercorns, toasted and ground
Mix the spices together and store in an airtight jar.
Make 8 Crescent rolls
1 (8 ounce) package crescent roll dough
For the filling
1 1/3 cup fresh raspberries cut in half
1/4 cup granulated sugar
1 tablespoon cornstarch
For the glaze
1/2 cup confectioners’ sugar
1 tablespoon lemon juice
Unroll the dough and separate the triangles.
Combine the raspberries, sugar, and cornstarch. Toss to coat.
Spread the filling over the center of each dough triangle. Roll up the triangle starting at the wide end.
Place rolls with point under on a lightly greased or parchment-lined baking sheet. Bake according to package directions.
Make the glaze: Combine the powdered sugar and lemon juice in a small bowl. Stir until smooth. Drizzle the glaze over warm crescent rolls.
1 14 oz. angel food cake ( store-bought or bake your own)
1 16 oz. container sour cream
1 8 oz. container Cool Whip non-dairy whipped topping
1 5 1/2 oz. can evaporated milk
3/4 cup confectioners sugar
4-5 cups fresh strawberries, thinly sliced
3/4 cup coconut
1/4 cup pecans, chopped
In a large bowl, combine the sour cream, whipped topping, evaporated milk, and confectioners sugar, stir until well combined and smooth. Using a serrated bread knife or your fingers, cut or tear the angel food cake into small pieces. Add cake pieces to the sour cream mixture and mix well.
Place 1/3 of the cake mixture in the bottom of a glass punch bowl or other large glass bowl. Top the cake layer with 1/4 cup of the coconut and 1/2 of the sliced strawberries. Repeat these layers one more time.
Top the last layer of strawberries with the remaining 1/3 of the cake mixture; sprinkle with the remaining 1/4 cup of coconut and the chopped pecans.
Cover with plastic wrap and refrigerate overnight.
1 package melting chocolate
1 package Old El Paso stand n’ stuff taco shells
1/2 gallon ice cream of choice
Mini chocolate chips
Graham cracker chunks
Oreo cookie chunks
Melt chocolate in a double boiler or fondue pot. Brush melted chocolate onto the outside and inside of your taco shells and place them onto a cooling rack and/or parchment paper.
Slice your half gallon of ice cream, cutting the width of your taco shell. Once you have a slice, cut the slice in half and you will have two slices of ice cream that will fit perfectly inside the taco shell.
It’s easiest to do 2-4 of these at a time, put them in the freezer and then do more. You don’t want to let them get too melty while you finish the batch.
Cover the top of the tacos with your toppings of choice.
We did four versions of these tacos and used crushed Oreos, nuts, sprinkles, mini marshmallows, mini chocolate chips and crushed graham crackers.
Keep them in the freezer until you’re ready to serve.