Dessert
Jim and I first had this dessert while we were camping at one of our favorite campgrounds. We were there taking a leather shoe making class over a long weekend. The campground fed us throughout the retreat and this was one of the desserts. It was a HUGE hit for everyone. They made it using whipping cream, lemon curd and blueberries. When we went back into class we were all still talking about this dessert and we all agreed it would also be delicious as a topping over pound cake. When I got home I made it using Cool Whip instead of whipping cream as I wanted it to last longer than a couple of hours. I also made it two ways, one like it was served at the retreat keeping it gluten free without the pound cake and the second way I included the pound cake! Both ways are delicious and so easy. This is a great summer time dessert, it would also make a great dessert for Easter.
INGREDIENTS
8 ounce container of Cool Whip
10 ounce jar of Lemon Curd
Blueberries
Frozen pound cake -Thawed
DIRECTIONS
Simply mix the Cool Whip and lemon curd together until well combined. Add a portion size of the Lemon whip mixture into a single serving cup or bowl and top with blueberries. If having it with the pound cake add cubed pieces of pound cake , top with lemon whip and blueberries.
Serve immediately or store in the refrigerator until ready to serve.
Are you wondering about the shoes we made? Here they are!
Enjoy!
Anne
I was watching Food Network not to long ago and on came Ree Drummond the Pioneer Woman and she was making these Cherry Pie Cookie Bars. Jim was in the room and declared that he and my Dad would like those. Well sure enough these cherry pie bars were a big hit with everyone! I served them with vanilla ice cream this helped cut through some of the sweetness. I will certainly be making these again!
INGREDIENTS
1 1/2 cups granulated sugar
2 sticks plus 5 Tablespoons salted butter, softened
1/2 orange, zested
2 large eggs
1 teaspoon vanilla extract
4 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons whole milk
30 ounce can of cherry pie filling
GLAZE
1 cup confectioners sugar
1 Tablespoon whole milk
1 lemon, zested
DIRECTIONS
Preheat oven to 375 degrees.
In a mixer cream together granulated sugar, butter and orange zest until the mixture is pale and fluffy, 1-2 minutes. Add the eggs one at a time mixing in between. Add the vanilla and mix again until incorporated.
Sift together the flour, baking powder and salt in a bowl. Add half of the dry mixture to the butter sugar mixture and mix then add half of the milk. Add the remaining dry ingredients followed by the remaining milk and mix until the dough comes together.
Press 2/3 of the dough into the bottom of a 9×13 inch glass baking dish. Pour over the cherry pie filling and spread it out evenly. Drop spoonfuls of the remaining dough I’ve the pie filling . Bake until the edges and top are golden and the center is set. 35-40 minutes. Let the bars cool and set, 15-20 minutes.
For the glaze add the confectioners sugar , milk and lemon zest in a bowl and stir until smooth. Drizzle over the bars. Slice and serve. Add vanilla ice cream If desired.
Enjoy!
Anne
Where has this summer gone? I hope everyone has been enjoying the warm summer days! I’m still trying to find some balance with Jim being retired and enjoying time spent traveling and enjoying family and friends.
I made this recipe specifically for Robby, so it’s gluten free but is just as delicious using regular pecan Sandy cookies! This was a delicious and an easy make ahead recipe everyone including my Dad enjoyed!
As you can see this dessert went fast and was asked to make it again sooner than later!
INGREDIENTS
1 (11 ounce ) package of gluten free pecan shortbread cookies or if not making gluten free use pecan sandies. Crumbled.
5 Tablespoons melted butter ( I used Earth’s Balance)
1 (3.4-3.9 Oz) package of instant pistachio pudding mix
1 cup of milk (I used Fare life)
2/3 cup crushed pineapple, well drained
1 (16 ounce) tub of cool whip, thawed and divided
1 cup chopped pecans
DIRECTIONS
Lightly grease an 8×8 square pan with non stick spray, set aside.
In a large bowl combine the coarse cookie crumbles and butter until the crumbs are moistened. Press cookie mixture evenly into the bottom of your prepared pan, set aside.
In another bowl mix the pistachio pudding mix and the milk, whisk until thickened, this takes a couple minutes. Fold in the pineapple and two cups of the cool whip. Stir until combined and fluffy.
Spread the filling into the pan in an even layer over the cookie layer.
Top evenly with the remaining cool whip and pecans.
Refrigerate for at least six hours or overnight.
Cut into squares and serve.
Enjoy!
Anne
I hope everyone had a great 4th of July! We have been busy enjoying the retirement life and with that being said I find it harder to find Time to blog but I will be adding recipes as I can!
This cake recipe is absolutely amazing! This was so easy to make and loved by everyone. My Dad and Jim both went for a second piece! Lemon cake Is a great choice for any summer gathering. I hope you enjoy this cake as much as my family did!
INGREDIENTS
1 box of lemon cake mix
1 box of instant lemon pudding
3/4 cup water
3/4 cup oil
4 eggs
FOR THE SOAKING SYRUP
2 cups powdered sugar
1/3 cup lemon juice
2 Tablespoons unsalted melted butter
2 Tablespoons water
DIRECTIONS
Pre heat oven to 350 degrees. Lightly grease a 13×9 baking dish and set aside.
Beat eggs in a large bowl, add the cake mix, pudding mix, water and oil. Mix until well combined.
Pour the batter into the prepared baking dish. Bake in the pre heated oven for 30-35 minutes or until a toothpick inserted into the cake comes out clean.
While the cake is baking make the soaking syrup by combining the melted butter, lemon juice, powdered sugar and water.
When the cake is done poke holes all over the cake with a fork then pour the soaking syrup over the top of the cake. That syrup will all be soaked into the cake while it cools. Let cool completely and serve.
Enjoy!
Anne
I made this cake over memorial weekend and everyone LOVED it, this cake had rave reviews from everyone! I did make this gluten free and dairy free but it’s just as good using your favorite box cake. The cake I used was a gluten free funfetti cake mix, hence the speckles in the cake! You use what you have and what you like!
The original recipe did not have the layer of lemon pudding but for us that truly made the cake. This is one robby and Jim have asked for again !
INGREDIENTS
1 box of white cake mix and everything needed to make the cake according to the package.
3 ounce box of strawberry jell-o
1 small box of instant lemon pudding plus ingredients on the box.
1 cup of boiling water
1/2 cup cold water
1 small tub of cool whip
Fresh strawberries sliced for the top if desired
DIRECTIONS
Prepare cake according to the directions in a 9x13pan.
Remove from oven and let cool for 15 minutes. Poke the cake all over with a fork created lots of holes.
Combine the jello with the boiling water and stir until the sugar is dissolved then add the cold water.
Pour the jello all over the cake slowly so it’s seeps in all the holes.
Make the lemon pudding according to the directions and layer the lemon pudding over the cake completely covering it.
Add the cool whip in the same way over the lemon layer. Refrigerate for 2-3 hours before slicing. Add sliced strawberries for garnish
Keep leftovers in the fridge.
Enjoy!
Anne
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