Recipe: Pie Lemorange

Sounds Fancy doesn't it? Pie Lemorange....say it with a French accent and you sound very culinary.

This is actually one of the simplest pies I have ever heard of. I received a cookbook that was my grandmother's, the one who passed away last year, and I love the simplicity and frugality of the recipes. It is a local church cookbook from her community and it is printed on "ditto" sheets and put in a three ring binder. As I first started to look through this book, I found things amusing, like using "oleo" instead of butter....and one of the recipes was how to make your own salami! But as I looked at each recipe, they are simple and inexpensive. I think today we are a little spoiled with the Food Network at our fingertips. These women had ingenuity and stretched their budgets to accommodate growing families, friends, and funerals...whatever they and the people in the community needed.

I saw this recipe and thought it sounded too simple....I didn't even know you could whip evaporated milk! Anyway, I made this and took it to an office party and it was quickly gobbled up. I also like it because it is light and not heavy on the calorie count either.

The original recipe called for orange jello, but I had lemon so I used it instead. I am fairly certain you could use any flavor of jello and it would work.

Ingredients:

1 cup of evaporated milk
1 cup of orange juice
1 small box of lemon jello (I used sugar free, and again, I think any flavor would work)
2 tablespoons of lemon juice (I used the stuff in the little plastic lemon)
1/3 cup of sugar
1 graham cracker pie crust, 9 inches

Chill the evaporated milk in the refridgerator for at least 20 minutes but I put it in overnight and it worked great! I think longer than 20 minutes would be better.

Take the cup of orange juice and microwave it until it is warm. Dissolve box of jello into the orange juice and add the sugar and lemon juice. Stir all together and let sit for 20 minutes to thicken and kind of gel.

Once the gel is thickened, take the evaporated milk and place in a mixing bow and mix with a whisk beater until stiff peaks form. Once they are formed, gently fold in the gelled mixture until the jello mixture is thoroughly mixed throughout the milk. Pour into a pie crust and chill for 2 hours. Garnish with a sprig of mint if you like.

EASY!!! Without the waiting and such, the total work time is like 5 minutes. Its a light, smooth, and a fairly health conscience pie!

Enjoy!

Recipe:Strawberry Cake

My friend Joani made this Strawberry Cake last week for our office and it was almost completely gobbled up in now time. It was so moist and yummy...really spectacular!

Here is how she does it! ( Thanks Joani! )

Strawberry Supreme Cake Mix
Mix according to directions
Wild Strawberry Jello - empty contents of jello packet into the cake batter and stir well

Pour prepared cake batter into a well greased 9x13 pan and bake for about 25 minutes - each oven is different but mine takes about 25 min. on 350 degrees

remove cake from oven and poke holes into the cake - not like a mind field but a few holes here and there

Frozen Strawberry's w/juice - thawed

Pour the thawed strawberry's with juice over the warm cake and refrigerate overnight - then ice with cool whip & Enjoy! Sometimes I garnish with a few fresh strawberries but not really necessary!

Recipe:La Madeleine`s Strawberries Romanoff

Have you been to La Madeleine's? Its a yummy place and my little sister LOVES their Strawberries Romanov, she gets it almost every time we go and savors ever minute of it. We found the recipe and low and behold it has brandy in it! Who would have thought? But, I am sure you could substitute the brandy with an extract or just leave it out. I also use this as a topping on German Puffy Pancakes (without the brandy)...I will have to post that recipe too this week! This says it will serve 2 but I bet Lindsey would argue that it will only serve her!

Ingredients:


1 cup strawberries, hulled and rinsed
1/2 cup sour cream
3 tablespoons brown sugar
1 tablespoon brandy



Directions:
Just before serving, rinse berries and trim stems with a paring knife. Mix remaining ingredients and let stand for 2 to 3 minutes.

Put berries in stemmed wine glass and top with sauce.

Food: Cup Cake Mini Cones

These are a cute little desserts that could be used for lots of things. I love these because they are self contained and you don't have to peel off a wrapper like a regular cup cake. I think these are great for kids. It is a cupcake that you cook in the ice cream cone and then just top off with frosting. Here is the finished product.

I had planned to make these in regular sized ice cream cones but when I opened the package, I realized I had bough "kids" cones and there were miniatures, there were 60 in a box instead of 20-ish. So, I thought I would go ahead because this is a fun way to do dessert and for people who don't want too many calories, they can eat one and not feel guilty or you can eat 2 or 3 and not feel guilty! I think these would be fun at a birthday party or a shower.

Here are the ingredients...
I took a regular cake mix, in this case it was a funfetti white cake, and followed the instructions to add water, oil, and eggs and mix as normal. Then I put a large zip lock baggie in a container and filled the zip lock with frosting.

Then you take get the air out of the bag and seal it and hold it up like this...VOILA...a piping bag!

Just cut off the tip and you are ready to go.



Just put the batter in each cup and then I took a knife and wiped off any batter that got on the top or sides, I didn't want it to burn on the edges and look yucky.

So, when I was finished, I had 60 cones filled about 3/4 full and enough left over to fill a small ramekin and make a mini cake.

Then they went into the oven. For the cooking time, you just have to watch them but mine took about the same amount of time as it says to allot for cupcakes, which was about 20-22 minutes. If you have a bunch in the cake pan, make sure you test the middle ones with a toothpick because those did not get done as fast as the ones in the smaller ramekins.

Once they are done baking and cooled, I took the frosting and put it in a ziplock, the same way I did the batter, and then piped on the frosting and it looks like a little bitty ice cream cone.

They were a hit at my party and I love that they are not messy! You could use any kind of cake and any kind of icing. You can also put sprinkles on them too.

Yummy and cute!

Hope you all have a beautiful week!

Heather