Tag: vanilla extract

Peaches and Coconut Cream Popsicles

 

peaches-and-coconut-cream-popsicles

Oh, the memories that popsicles bring to mind. I can remember hot summer days when Mama would let us run through the oscillating sprinkler. We just had the one so we would line up and run through one at a time, jumping the ice-cold well water and laughing the whole time. When she would finally make us stop before we ran the well dry, we would bask in the warm sun with our bright green, red, orange, or purple popsicles to dry off before we would start again.

All these years later, I still keep those same popsicles in my freezer for those hot days when I’m working in the yard. But I have also taken it a step further by making homemade popsicles. Popsicles are perfect for the whole family and make an excellent summertime dessert. You can find a wide variety of molds and even the quick-setting popsicle makers that I like for convenience.

Peaches are in season, so pick some up for these incredible Peaches and Coconut Cream Popsicles. They are amazing and quite addicting. I usually make a double batch because they do not last long!

Peaches and Coconut Cream Popsicles
 
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Ingredients
  • 1 can full-fat unsweetened coconut milk
  • ½ c. granulated sugar
  • 2 tsp. vanilla extract
  • 1 c. fresh peach puree
  • 2 tbsp. granulated sugar
  • 2 tbsp. orange juice
Instructions
  1. Pour the coconut milk into a medium saucepan. Add sugar and heat, stirring, until the sugar dissolves. Remove from heat and set aside.
  2. Puree the peeled and sliced peaches with 2 tbsp. sugar and orange juice in a food processor until smooth (a few small chunks will be okay).
  3. Combine the coconut milk and peach mixtures. Pour into a large jar and refrigerate until cool.
  4. When cool, pour into popsicle molds. Freeze until firm. Remove from molds and serve.

 

Cream Cheese Pie

 

 

Cream cheese pie 1

Cream cheese pie 1

Have you noticed that recipes, just as styles and fashions, come and go? Seven-layer salads were all the rage twenty-five years ago. Chicken Tetrazzini, Broccoli Casseroles, and Hash Brown Casseroles were also very popular.

Mama served Chicken Tetrazzini on occasion for dinner when I was growing up. It took a Broccoli Casserole to convince Greg that broccoli was a good thing. Hash Brown Casserole was one of my Aunt Cat’s signature dishes, and you could count on it being at all of our family dinners.

These are wonderfully delicious dishes that have been put to the side for newer, updated recipes, but they should not be forgotten. When I recently shared a Poppy Seed Chicken Casserole recipe on my blog, I found out just how much people desire to see the old classic recipes. So, starting today, I will share an “oldie but goodie” with you occasionally.

This Cream Cheese Pie was a favorite of mine when I was growing up. You usually saw them in the purchased graham cracker crust and topped with cherry or blueberry pie filling and they were wonderful. This recipe is for a 9 x 13-inch dish but use half of the ingredients for a 9-inch pie.

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Cream Cheese Pie
 
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Ingredients
  • 2 cups crushed graham cracker crumbs (24 squares)
  • ⅓ cup sugar
  • ⅔ cup butter, melted
  • 2 (8-oz.) pkg. cream cheese, softened
  • 2 (14-oz.) cans sweetened condensed milk
  • ⅔ c. freshly squeezed lemon juice
  • 2 tsp. vanilla extract
  • 2 cans pie filling, chilled (cherry or blueberry)
Instructions
  1. For crust:
  2. In a medium bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom of a 9 x 13-inch baking dish.
  3. Bake at 350° for 10 to 12 minutes or until crust is lightly browned. Cool on a wire rack before filling.
  4. For filling:
  5. With an electric mixer beat cream cheese until fluffy. Beat in sweetened condensed milk and mix until smooth. Stir in lemon juice and vanilla extract. Pour into cooled crust and chill for at least 4 hours.
  6. Pour pie filling over the top of pie and serve.

 

Whipped Cream Cheese Frosting

 

red velvet cake with whipped cream cheese frosting picture

I have lived in 8 different cities in my lifetime. I know what it feels like to be the new family in the neighborhood. Since I was surrounded by family when I was growing up, it was a bit intimidating when I moved away for the first time. I have wonderful friends at each stop on the road, and I keep in touch with many. When we moved to Garfield six years ago, there were many families that welcomed us. One family, in particular, was Mrs. Martha and Mr. Nick’s family. They invited us to family gatherings and made us feel as if we had been part of this community forever.

Recently, while at a friend’s wedding, who also happens to be Mrs. Martha’s daughter, I tried a cake frosted with this light and airy whipped cream cheese frosting. Mrs. Martha was nice enough to share the recipe with me. I prepared a red velvet cake for the picture, but Mrs. Martha says that this frosting is great on chocolate, strawberry, and lemon cakes too. This frosting is not your typical cream cheese frosting. It isn’t as rich or sweet as traditional cream cheese frosting, which makes it perfect for a summer cake. Whip up your favorite cake recipe today and try this simple and fabulous frosting.

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Whipped Cream Cheese Frosting
 
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Ingredients
  • 1 (8-oz.) pkg. cream cheese, softened
  • 1 c. powdered sugar
  • 1 tsp. vanilla extract
  • 1 (16-oz.) container Cool Whip
Instructions
  1. Beat the cream cheese with an electric mixer. Add powdered sugar and beat until light and fluffy. Add vanilla extract and Cool Whip, beating until mixed well.
  2. Frost your favorite cake between layers and on top and sides. Keep cake refrigerated.