Tag Archives: whipping cream

Pineapple Pie and more…

I had fun on Thursday, I got to make a bunch of desserts and along the way discovered a couple of neat tricks, which made for a very good day.

And of course we also served our seniors a very nice lunch as well.







Let me start with the menu:
Spaghetti with Meatballs

Johnny Marzetti (Goulash with a Cheese Topping)

Green Salad
Tuna Salad
Pickled Beets
Garlic Bread
Sliced Tomatoes


Tuna Salad
Sliced Tomatoes

Not too shabby, huh? I think we do a good job. Oh and the desserts, well, I had fun. I made a couple of marble cakes, and topped them with some Banana Cream, giggle, so easy to make.

And I threw together three Pineapple Pies as well. I want to share the recipe for them here. They are such an easy, last-minute throw together dessert. Perfect for when unexpected company comes, or you’ve run out of time to make something more elaborate or …. I learned this recipe from Sarge. He said it was something he would throw together when his kids were young, and they needed a quick dessert. All I can say is this, it is so yummy, and popular as a dessert.

Pineapple Pie recipe

3 Graham Cracker crusts, either homemade or bought

2 Quarts Heavy Whipping cream, whipped divided into two bowls after being whipped. **
1 Large Family size box Instant Vanilla Pudding mix
1 15 oz. Can Crushed Pineapple

Make a graham cracker crust, or buy one. I made some crusts, and they are so easy to make. Mix one box of graham crackers made into crumbs with 1 cup sugar and 1 cup melted butter. You want enough butter so that the crumbs stick together. This made enough for 3 1/2 pie crusts. I think I could actually have made 4 but I didn’t have enough filling.

Whip up 1 quart heavy cream til soft peaks form, then fold in 1 large box of instant vanilla pudding. Add 1 can of crushed pineapple, juice and all. Fold together. This will stiffen up because of the pudding. Then divide the filling into three and place one-third of the filling into each pie shell. Top with some more whipped cream. Refrigerate for at least a half hour. Decorate with slices of fresh pineapple to serve. And don’t be surprised if people go for seconds on this.
** If you don’t have fresh cream to whip, go ahead and use some whipped topping in place of the cream. It works very well. Just use 2 (two)8 oz. tubs of whipped topping, 1 1/2 for the filling and half of one for the topping.

And I also made some whipped cream topping for the marble cakes, but this time I added a small box of Banana Cream Instant Pudding to the whipped Cream and used that to ‘frost’ the cakes. They were so good as well. I have to say I got the idea from Robin, because I had gone to the store to get a couple of things and forgot to pick up some more frosting. So instead of making a butter cream frosting from scratch, I whipped up some cream and added the instant pudding mix. You have to try this sometime. It was so good.

You might be wondering why I keep using whipping cream, well, thanks to Farm Share we were given a lot of cream, so we’re using it. I make custards, use it to make our own butter, use it where ever we can. It helps that I’m an ‘old’ farm girl, and I use the term old gingerly, but I was so lucky to grow up on a farm and have a mother who was one of the best cooks ever to teach me how to cook from scratch. And also how to cook using the foods I have available. Thanks to her and my older sisters who I shamelessly ask for hints from, I am a pretty decent cook.


French Toast with Home Made Butter

I was hungry yesterday, and was looking at some bread I’d purchased at the Farmers Market a couple of weeks ago, actually it’s been hiding in my freezer and since I’d forgotten about it, I finally pulled it out and started eating it again.   This loaf was made  with Chia Seeds in it and makes a wonderful toast.   But yesterday, I was more in the mood for something sweet.  So, I made me some French Toast with it, and then topped it with the Homemade butter I’d just made.   I make my butter from time to time, usually when I’ve got some leftover whipping cream in the fridge that’s about ready to start walking on its own.  In other words, well, you get my drift.   The butter I made the other day was more like the French butter because the cream was just on the verge of being sour, one more day in the fridge and it would have turned on me.

I put two and two together and came up with this.

My French Toast batter is dead simple.   Just whisk together eggs, milk, a half teaspoon of sugar for each egg you use and most important,  a tablespoon or so of melted butter.   Well, you know I used some of the butter I’d just made for that.

I cooked the french toast in the pan until they were lovely and golden brown, topped them with the butter.   And then added some syrup.   They were so good.   And because the bread was so hearty, the meal actually lasted with me for a while.

In fact, it was so good, I think I’ll do a repeat today. And I did.  But this time I took some more pictures, and better ones, I think.

So, after you’ve whisked together your batter, then you dunk the bread.  And a side note here, don’t use that soft, white supermarket bread for this.  Get yourself some artisan bread or better yet, some nice homemade bread, and if its whole grain, so much the better.  Let it get a touch stale, all that will do is enable it to sop up more of the egg batter.   Then, dunk it.

You can see the bits of melted butter sitting on top of the bread here.


The Chia seeds are so pretty inside the slice.

Let it sit in the batter for a few minutes, add a second slice of bread, and move the first piece to the top of the stack, then rotate them a couple more times so they can both suck up the batter.    You can just see it happening here.
Place them in a pan over med-low heat, and let them cook on each side until they’re browned.

After they’ve browned and cooked through, then plate them and add a little more of that home-made butter on top.   Then my Danish side came out here.   I looked at those wonderful slices of bread sitting on the plate and they looked a little naked,

and then I glanced at the jar of Strawberry Jam, which had just about a tablespoon and a half of jam left, and the next thing I knew I’d glopped the jam onto the plate and it looked even better than yesterday.


See what I mean.   I grew up with putting jam on french toast or pancakes, very rarely did we use syrup.  It just wasn’t done.

See the little Chia seeds in there?

And after one bite, I knew why we used jam on our breakfast breads.   It was even better than yesterday.
Hope  you’re having a good day as well, and I’ll see you later.