Tag Archives: #dessert recipe

Free Form Harvest Apple Tart

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This popped up in my email this morning. Yes, my email finally started working again here this morning after 3-4 days of having absolutely no luck with that! No reason why it didn’t work, or why it did this morning. I just hope it continues!

Anyway, this recipe looked so good, and so simple, I thought I’d share it with you. Just follow this link. I think I’ll skip making the home made crust and just use a frozen crust to save time and effort.

I can’t complain about the food on here, the cooks are doing a great job with what they have to work with. Still, I like to cook my own food sometimes. I can’t wait to get home and try out some of these great recipes I’ve been seeing lately.

I’m due off this ship tomorrow. Of course, the crewboat won’t get us off here til 10-12 at night and we won’t hit the dock in Grand Isle til Thursday morning. I probably won’t actually make it home til around 9 pm Thursday night. Great to get off here, but sucks to be SO totally exhausted by the time I get home that I’ll have to waste 2 days catching up on sleep before I can really do anything. 🙁

Cheesecake

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PHILADELPHIA Classic Cheesecake Recipe – Kraft Recipes.

I don’t know about you, but I LOVE cheesecake! I have a cookbook at home with recipes for about 100 different kinds and I could eat it every day. 🙂

I haven’t been too impressed with the cooking over here offshore Africa. I thought at first it was because it must be really hard to get good ingredients. I’ve heard since that other rigs do manage somehow to have the usual excellent food we’re used to working out here, so now I’m not sure what to think.

Our cooks here have been making a dessert lately. It is like cheesecake in a pan. It doesn’t have a crust, which IMHO is no great loss. Probably saves some calories even. It doesn’t look anywhere near as impressive as the picture at the top of the post, but it does taste just like a classic cheesecake. 🙂

Twisted Strawberry Shortcake

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Twisted Strawberry Shortcake Recipe – Kraft Recipes.

This looks SO good! Strawberries have been on sale and so I bought a bunch the other day. Too bad I didn’t see this recipe until after I went to the store. 🙁

The only thing I have that the recipe calls for is the strawberries and milk. Oh yeah, and I always keep a can of whipped cream in the fridge (never know when that’ll come in handy). 😉

Since I’ll be leaving for work again so soon, I don’t want to go back to the store again now. I know I’ll buy way more stuff than I intended to and then wind up having to throw most of it away when I leave for work. I HATE THAT!

I guess I’ll just have to settle for strawberries and whipped cream and will try this recipe next time I get home (if the strawberries are still in season).

Lemon-Raspberry Whipped Cream Pie

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I’ve put a few recipes on here before. Things I saw online and thought they were worth sharing. So far, I haven’t personally made or eaten any of those. This is my first recipe post that I actually HAVE made (and eaten) myself. 🙂

I actually do like to cook. When I have the time and I’m not in a rush. I haven’t been able to do much lately. It seems I’m always too busy.

I did have a little time this time home so I decided to make this pie. It’s one of my all time favorite desserts. It’s so fast and easy, and it’s SO good! 🙂

Sweet and creamy, with just the right amount of tangy lemon and raspberries.

It only takes a few minutes to make and it only has a few ingredients. It’s not my original recipe. I got it out of a magazine a long time ago. I think it might have been Womens Day.

Doesn’t this look delicious?

Lemon-Raspberry Whipped Cream Pie

Lemon-Raspberry Whipped Cream Pie

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Here’s the recipe I use…

1 tub (12 oz) frozen whipped topping (thawed)

1 can (14 oz) sweetened condensed milk

1 can (6 oz) frozen lemonade concentrate (thawed)

12 oz fresh raspberries (about 3 cups)

1 6-oz ready to fill graham cracker pie crust

options: 1/4 tsp liquid yellow food color, lemon twist and mint leaves for garnish

  1. Spoon 1/2 cup whipped topping into a decorating bag fitted with a star tip. Fold top of bag over and seal with a paper clip or tape. Refrigerate til needed. (I just used a plain old ziplock baggie with a corner cut off. It’ll look fancier if you do use the star tip (or spend more time fiddling with it). I didn’t really feel like bothering with all that. 😉
  2. Filling: Put condensed milk, food color (if using), and lemonade in a large bowl. Stir with a rubber spatula til completely blended. Add a large spoonful of whipped topping; stir until well combined. Fold in remaining topping.
  3. Set aside about 1 cup berries for garnish; gently fold remaining berries into the filling. Spoon into crust, smooth top, mounding filling slightly in the middle. Cover loosely with foil or a pot (or the plastic top that comes with the pie crust) and refrigerate at least 6 hours.
  4. Up to 1 hour before serving: Using topping reserved in bag, pipe a border about 1 inch from edge of filling and a dot in the middle. Garnish, as shown, with reserved berries. Lemon and mint go in the middle (if using).

All that’s easy enough. I never wait to add the garnish. I just put the berries and whipped cream on top as soon as I put it in the pie crust. I think next time I’ll make it even easier (and save a few calories too). Skip the pie crust altogether. I usually have a little extra and put it in any old lidded container. It might not look as pretty, but it tastes just as good. 🙂 

I’m pretty sure it would be just as good with some other ingredients, like trade the raspberries for blueberries? or maybe use limeade instead of lemonade with the berries? I think it would be easy and fun to experiment with this one. I have noticed that it is very forgiving (I have made it a few times without following the recipe exactly).