Easy Strawberry Sherbet

This photo was taken in December of 2004.

 This is the "pink ice cream" that my boys grew up eating. Actually, I think my Mama made it for me when I was little! It's very easy to make, but like any frozen dessert, you have to start early to give it time to set up in the freezer. No need for an ice cream freezer, although I would imagine you could use one if you wanted.


                                Easy Strawberry Sherbet

1 large can evaporated milk (not sweetened condensed milk!)
1 large (6 oz.) box strawberry gelatin mix (I use Jello brand)
1 cup sugar


Pour milk into a bowl that can go in the freezer. Place in the freezer until ice crystals form around the edges. Whip with an electric mixer until stiff peaks form. Reduce mixer speed and gradually add gelatin mix and sugar. 
Freezer until firm. 

Apple Pie in a Jar

It seems I am always posting things that I can't eat right now since I am dieting. This is something, though, that you can put in your freezer and have ready to pull out for sudden cravings, guests, or even hostess gifts. 
It's Apple Pie (or actually any flavor of baked pie!) in a canning jar. You have to find the half-pint canning jars that are short and squat and have an opening that is larger than the bottom. (I actually ordered mine to find the right size.) Other shapes will work, but you won't be able to slide the pie out of the jar if the opening is not larger than the bottom or if the sides are not straight.
You can either use a pie crust recipe or just buy an uncooked pie dough. Either way, use your fingers to spread it on the bottom and up the sides of the inside of the jar. Use the lid as a template to cut a round to use as an upper crust. I used a large recipe and prepared 6 jars.
Evenly distribute your pie filling among the jars. I used my old standby apple pie recipe. You could also use other fruit, chocolate pie, etc. Place the round crust on top and seal the edges. Don't overfill the jar. You need a little room for the filling to freeze and you need to be able to screw the lid on.
Put the lid on each jar and place in the freezer.
Read more about Apple Pie in a Jar by clicking on "Read More".

Sesame Cookies

Okay, kids! Here is a simple little recipe that Darla and I were recently given. Sunny Stephens, at church, had made these for a church ice cream social. It is from her mother-in-law's recipe file. It is basically a shortbread, but the addition of the sesame seeds and coconut (which you would never guess is there!) really makes it a special cookie. You need to make it ahead of time enough to put it in the refrigerator to chill the dough. This is a delicious cookie!!!! Great with tea or coffee! I don't have a picture because they didn't last long enough for that!

Sesame Cookies
1 pound real butter
1 1/2 cups sugar
3 cups flour
2 cups coconut
1 cup sesame seeds *
1/2 cup chopped almonds
Soften butter and add sugar; beat until very light. Add remaining ingredients. Separate into 3 parts - roll - refrigerate. When ready to bake, slice 1/4" thick and bake on ungreased cookie sheet for 25 to 30 minutes at 300 degrees.


*Sesame seeds are MUCH cheaper when you buy them in bulk at stores like Whole Foods, where you can buy them by the pound.
  

Our Family Blog and Chocolate Pudding on the Go

 Darla and I have decided that we need a family blog to share recipes. This is a family of great cooks! We need a way to share that connection.  We're hoping that everyone in our family will add to this interactive blog. Add your recipes and tell us any stories that might be connected with them. Did Grandmama make this? Was this something you had at a church fellowship meal? Is this your kid's favorite snack? Let us know! If all you want to do is post the recipe, that's fine too, although we may be asking you about it. Let's have fun with this and see where we go with it. Photos are great, by the way. We love seeing them. 

There are a LOT of memories connected with this photo. We were living in Raleigh and Darla came with part of her little family to visit. This was taken the day my grandson was born, prematurely, on the opposite coast. Munchkin # 1 was staying with me while her new little brother was entering the world. This photo is of her cousin digging into the chocolate pudding we had just made. This recipe is fast, easy, and makes a hot chocolate pudding. Jason, Brad, and Drew - you grew up on this. We added lots of almond extract and a dollop of Cool Whip to top it off.  The recipe below has been formulated to be put in 4 Zip-Loc bags and kept on the shelf until you want a serving of hot pudding. It takes less than 2 minutes and all you add is water and flavoring and Cool Whip!)

                          Hot Chocolate Pudding to Go
In each of 4 Zip-Loc bags, put 1/4 cup sugar, 1/4 cup instant non-fat dry milk, 2 tablespoons cornstarch, 2 tablespoons cocoa powder (the non-sweetened type for baking), and a dash of salt.  Set aside until you need a chocolate fix!
When you're ready for some hot pudding, just dump the contents of one bag in a microwave safe pan or other container (large enough for a little expansion) and add 3/4 cup water. Stir it well and microwave for 1 minute and 30 seconds. (My microwave is newer and more powerful than the older ones. If your microwave is old, you may need to go a little longer.) Take it out and stir it well. I add in about 1/2 tablespoon of butter and some almond extract, but you don't have to do this. You can also put a dollop of Cool Whip or whipped cream on top.
Enjoy!        Linda