March 8, 2014
Cool Lemon Treats
Florence
Course Dessert
Cuisine American
- 1 C toasted rice cereal crushed
- 3 eggs separated
- 1/2 C sugar
- 1 T lemon peel grated
- 1/3 C lemon juice
- 1 C heavy whipping cream
- 6 small foil pie pans
- Freezer paper
Place egg whites in a mixing bowl.
Beat with an electric mixer on high speed until peaks begin to form.
Very slowly add the sugar on 2 T at a time.
Continue beating after each addition and until the peaks stiffen.
Place the egg yolks in a separate bowl.
Beat on medium speed until they begin to thicken.
Add the lemon peel and lemon juice.
Beat on low speed until mixed together well.
Use a rubber spatula and add the egg yolk mixture to the egg white mixture.
Pour the whipping cream into the mixture.
Fold together until completely combined.
Place enough crushed cereal in the bottom of each of the pie pans to cover.
Fill each of the pie pans with the lemon mixture.
Top with more crushed cereal.
Wrap tightly with the freezer paper and freeze for up to 3 months.
When ready to serve let the lemon treats set in the refrigerator for up to 1 hour.
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March 4, 2014
A Little Peachy Freezer Jam
Florence
Course Breakfast
Cuisine American
- 3 lbs peaches
- 2 Tablespoons ginger
- 5 Cups sugar
- 2 packages 1 3/4 oz powdered pectin
- 1 Cups cold water
- 4 1 pint freezer containers with lids
Remove the pits from the peaches and peel.
Cut peaches up very fine to make approximately 4 Cups.
Put peaches in a large mixing bowl.
Add ginger and stir together completely.
Slowly add the sugar and mix until well combined.
Place the cold water in a small saucepan and place over medium heat and add pectin and bring to boil while stirring continuously.
When water comes to a rapid boil cook 1 minute, then remove from heat and pour over mixture.
Stir until all is combined and continue to stir for approximately 4 minutes.
Pour mixture into the 1 pint freezer containers and cover with lids.
Leave standing at room temperature for 1 full day (24 hours).
Freeze for up to 6 months.
When ready to use remove from freezer and allow coming to room temperature about 1 to 2 hours.
Freezer jam will stay good in the refrigerator for up to 3 weeks.
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February 24, 2014
Strawberry Surprise Freezer Jam
Florence
Course Breakfast
Cuisine American
- 1 pint boxes of fresh strawberries washed, drained and hulls removed
- 2 1/2 Cups of fresh pineapple peeled and finely chopped
- 7 Cups sugar
- 2 packages 1 3/4 oz powdered pectin
- 1 Cups cold water
- 4 pint freezer containers with lids
Place strawberries in a large mixing bowl.
Use a potato masher to crush the strawberries.
Measure out 2 1/2 Cups strawberries and place in a separate bowl and add pineapple to strawberries.
Add in sugar slowly and combined completely.
Place the cold water in a saucepan over medium heat and add pectic and bring to boil for 1 minute.
Remove from heat.
Pour the water mixture into with the fruit.
Stir well to combine.
Continue stirring 4 minutes.
Pour into the pt freezer containers and cover.
Let stand at room temperature for 24 hours.
Freeze after 24 hours.
Jam will stay good in the freezer for up to 6 months.
To use, remove from freezer and allow to come to room temperature, about 1 hour.
Cover and refrigerate for up to 3 weeks.
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