1 tablespoon calorie-free sweetener
1 tablespoon cornstarch
1 cup orange juice
1/4 teaspoon vanilla or almond extract
1-1/2 cups sliced fresh strawberries (about 1 pint)
6 spongecake dessert shells (5-ounce package)
Combine the sweetener and the cornstarch in a small saucepan.
Slowly stir in orange juice.
Bring these three items to a boil while continuously stirring until the mixture is thickened and bubbly
Remove from the heat and stir in the extract
Combine the mixture and the strawberries in a bowl and stir the items gently so that they mix well together.
Chill for 30 minutes.
To serve the dessert, spoon the mixture of strawberries and orange sauce over the dessert shells.
Enjoy!
This recipe is from Joyce L . Orlando
Thanks Joyce , you hit a homerun !
Grand-poppa & Mr . Humble
SHRIMP AND LOBSTER BISQUE
ReplyDeleteIngredients:
2 steamed fresh lobster tails
4 tablespoons butter
1 small white onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1/3 cup all-purpose flour
3 cups chicken broth
1/2 pound steamed medium size fresh shrimp, peeled, deveined, and chopped
2 cups half-and-half
1 teaspoon Creole seasoning
DIRECTIONS:
Remove lobster meat from shell; coarsely chop and set aside.
In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally. Stir in flour, and cook for 2 minutes. Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally. Serve immediately.
Tried it only once but liked it.....Hope you enjoy it
KID PLEASER BANANA PUDDING
ReplyDeleteIngredients:
2 bags cookies (recommended: Pepperidge Farm Chessmen cookies)
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
DIRECTIONS:
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. OPTIONAL.....Add mini marshmallows to top and extra banana rounds. Refrigerate for a couple of hours.
NOTE: Make sure frozen whipped topping is well thawed
This is a true comfort dessert. Moderation is recommended...Hahahaha!
WATERMELON - POMEGRANATE ICE-POPS
ReplyDeleteThey’re simple to make....nobody wants to work hard in the kitchen in this weather.
Makes approximately six 5 oz. popsicles
2 tablespoons raw sugar ( I used Three)
1/4 cup water
3 cups watermelon, seeds removed and cubed
3 tablespoons fresh squeezed lime juice
1 cup pomegranate juice
To make the simple syrup, bring the water to boil, add the sugar, and remove from heat.
Next, puree the watermelon, and add the simple syrup and lime juice.
Pour the watermelon mixture into popsicle molds, or paper Dixie cups, and fill to two-thirds full. Allow the mixture to freeze for 30 minutes, and then pour in the pomegranate juice. After 30 minutes, add the popsicle sticks. Freeze ice pops overnight for best curing. Very refreshing
Genie,
DeleteGregg brought dad shrimp from the restaurant , my guess was for gumbo , dad saw your recipe , told him to bring him some lobsters .(smiling).
The kids are making the ice-pops and banana pudding .
Thanks .
Grand-poppa & Humble