Up until today it still felt like summer…so much so that one day last week when I went out to feed the fish in the pond – I encountered a LARGE snake on the deck. I can only imagine he was out there sunning himself as the temperature was in the upper 90′s. I got about 3 steps onto the deck and heard this strange rustling sound – and there about 6 feet in front of me was this snake – looked to be about 4 feet long – gliding across the deck towards the house.   When he got to the edge of the deck he fell over and disappeared in the crack that’s between the house and the deck floor. I just froze – first off I couldn’t believe I was seeing a snake and secondly, couldn’t think of anything to do. Don’t think the snake was poisonous as it was totally black, so my best guess – being in a frozen state of mind – was that it was probably a coach whip. Haven’t seen it since – but you can bet I’m on the lookout.

With fall upon us and winter not far behind, going to have to start thinking about winter foods. All those dishes we enjoy in the winter but for some reason aren’t quite as tasty in the summer. One of our favorites is cheeseburger pie. This is a really simple dish using ground hamburger and a biscuit mix. I’ll be posting that recipe plus a couple more next few weeks. In the meantime, if you like lemons, check out the Lemon Chess Pie recipe on I Can’t Believe It’s Sugar Free. It’s an old-time favorite and I’ve put up two versions. On for making a traditional pie using sugar and the other sugar free using Splenda. Enjoy!

Hard to believe this year is almost gone. It’s been a year filled with everything I could imagine and a few things I couldn’t imagine. Our family lost three wonderful people over the course of the year . . . my Uncle Arnold, Uncle Jerry and Aunt Rose. Christmas won’t be the same without them and while it’s sad and we will miss them – we’re happy and blessed to have new little ones to bring us joy … our beautiful granddaughter Peyton, Kathleen’s new grandson Christopher and Linda’s great-grandson Adrienne.

Only Time . . .

This was probably one of my favorite songs for this year - Only Time by Enya.  For some reason I find it comforting – it is  beautiful, almost mystical  – I hope you’ll enjoy it as much as I do.

Last Recipe for 2010

Sometimes I feel like I measure time in the number of new recipes I crank out. That being said, over the weekend I converted a ‘Judy food’ recipe to a sugarfree version for David (you may remember that David absolutely loves anything Judy cooks – and I must confess she is a fabulous cook).

It is a yummy coconut-pecan-caramel ice box pie. Granted I had to substitute some of her main ingredients, i.e, cream cheese and condensed sweetened milk – with sugarfree pudding – it nevertheless turned out really well and it is now David’s new favorite . . . until something new comes along.

You can get the recipe for my version of Sugar Free Coconut, Pecan, Caramel Pie here. Hope you enjoy it.

Time Off

David and I want to thank all of you for your readership  throughout the year and hope we’ll see you back in 2011.   

We’re taking some time off to enjoy Christmas and New Year . . . and get a little rest . . . so I’ll see you all next year with more recipes, more projects and more fun out here in the country . . . .

…..

Things have been extraordinarily busy around here. Spent Saturday working in the yard and garden – perfect weather. I’ve got all my vegetable plants set out and David had some old coffee cans stashed in the red barn so we cut the bottoms out and pressed them into the dirt around the plants mole barriers. Luckily so far the moles have only gotten two of my black-eyed pea plants and those were not ‘protected’. I’m hoping if the moles run into the sides of the can – they’ll detour right out of the garden.

While I was out in the garden on Saturday, David finished up on the extension of the bedroom closet taking in the unused length of the bathroom along the same wall (they had an adjoining door) . . . in effect doubling my closet space. How wonderful! For the first time I feel like I’ve got enough closet space for everything!! He even went so far as to build in shelving over the clothes poles so we can store ‘stuff’. Haven’t decided what kink of stuff we’ll put in there but I’m sure we’ll find something.  

For Mother’s Day we went to Crockett for a double celebration – Mother’s Day and my Aunt Rose’s 102nd birthday – it was quite the celebration.  [ While there I couldn't resist taking some pictures of  these pretty flowers blooming in Nancy's yard.   ]    Everyone was there – and per ususal there was lots of good food to be eaten. Nancy fixed her special chicken and dressing along with a delicious ham and all the trimmings. Of course, there were lots of desserts to choose from – pineapple upside down cake (best I’ve ever eaten), cheesecake, apricot salad, and chocolate covered strawberries. Everyone had a really good time – and as I’ve said before, spending time with Aunt Rose is always a treat.

Started the week off picking berries Monday morning – dew berries or black berries – never sure which it is. There are lots of them this year and we will enjoy them. Forgot to mention, spent part of Saturday making some fried pies. Have you noticed that the things you remember as a child are never quite the same as an adult.

Such was David’s memory of dried apricots. Saw them at the grocery store and remembered loving them as a child – so we bought some. But wait… guess what? They’re not the same! So, what do you do with 2 pounds of dried apricots. (Yes, men always have to have the biggest bag available ) For a month I shuffled  that bag of apricots around in the fridge, until I had a bit of a brainstorm Saturday. I had bought a couple of pears at the store and thought that apricots and pears sounded pretty good together. So I whipped up a fruit concoction of apricots, pears and raisins – stuffed the filling into some pie dough and fried them up. They were delicious – in fact I think they are my favorite fried pie ever. I made them sugar free so didn’t mind having David eat one with a little ice cream. If you do not have any apricots around, these fried pies make it worth buying a bag (small one ladies) just to try this recipe.

What you’ll need:

• 1 cup dried apricots
• 1 medium size pear (peeled, cored and sliced)
• 1/4 cup raisins
• 1/2 teaspoon cinnamon
• 1/2 cup Splenda
• 1/4-1/3 cup water
• 1 recipe of pie dough (makes 4 fried pies)

Put the first 6 ingredients in a small sauce pan and cook over a low heat stirring occasionally. Add a little extra water as needed to keep the fruit from sticking and burning. Cook until the dried apricots and pears are soft.   You do not want to have any excess water.  Remove from heat and cool.

Roll out the pie dough (I like using Pillsbury pie dough-no added work) and cut into 4 sections. Place one-fourth of the fruit mixture on each piece of dough, fold and crimp the edges with a fork dipped in water. Fry the pies in pre-heated oil (medium heat) until golden brown.

When done, carefully remove the pies and place on paper towels to drain. That’s it. If you can have sugar, use regular sugar in the recipe – I think it always makes things taste better.

I took dessert(s) – Strawberry Trifle and almost everybody’s favorite – chocolate chip cookies (cheated on these – baked up a batch of the Pillsbury cookies from the refrigerator section at the store). To me they are really as good as homemade – as long as you don’t overbake them . . . which is easy to do because by the time they look ‘done’ – they’re totally over-baked and dry out quickly. So against my better judgement whenever I’m baking these, I always take them out when they look not quite baked – they’ve always turn out done and moist. Haven’t had to ‘re-bake’ any yet.

The strawberry trifle I took was a 50% no-sugar-added dessert – but it can be made totally no-sugar-added or if you’re not watching sugar content – use regular ingredients for making this tasty dessert. I’m thinking it would be really good with other berries or fruit added. I had thought of adding in bananas with the strawberries (always a good combo) ….. or making one layer strawberry and another blueberry – sounds like a good Fourth of July dessert to me! But ended up taking the 1 fruit variety. The only problem I may run into if using the blueberries will be finding the Marzetti’s blueberry glaze. For some reason they have stopped selling it in our area.   It can be ordered online – BUT you have to buy the equivalent of a case (8 tubs) which if you don’t need that much is quite a lot to keep on hand.

Linda, this is for you. This dessert is pretty and so easy to make. All you need is a trifle pedestal bowl . . . and if you don’t have one – don’t go buy one – any large clear glass bowl will work, and the following ingredients.

(I’m giving the recipe for no-sugar-added but feel free to adjust according to your likes.)

Ingredients:

• 1 Quart, cleaned, washed and sliced fresh strawberries  (Hint: Retain 2 strawberries for garnish)
• 1 Container Marzetti’s ‘sugar-free’ strawberry glaze
• 1 Container whipped topping (16 oz) defrosted  (Hint: If you don’t like a lot of whipped topping – an 8 oz. container will probably be enough)
• 1 – 1.5 oz package sugar-free vanilla pudding (instant is quickest)  (Hint: I add in about 1/4 teaspoon vanilla to the pudding before mixing)
• 2-3/4 cup milk (2% if you’re watching fat content)
• Angle Food Cake (sugar-free) – 1/2 – 2/3 of a round cake cut into bite-sized cubes

Directions:

• Cut the cake into bite-sized cubes and set aside.
• Mix the cleaned/sliced strawberries into the glaze and set aside
• Prepare the pudding according to box directions for ‘pie’

Assembly:

• Layer 1: In the trifle bow (or bowl of choice) place 1/2 of the cubed angle food cake.
• Layer 2: Add 1/2 of the pudding mixture
• Layer 3: Add 1/2 of the strawberries and glaze
• Layer 4: Add enough of whipped topping to completely cover
• Repeat the layering process using up the remaining ingredients.

Put the whole strawberries on top (you can cut in half or quarters to make a design if you like).

Cover and chill. Let this dessert sit for a minimum of 4 hours before serving.

I had enough of the cake and whipped topping leftover to add with some fresh strawberries and pudding to make a mini-trifle today for David’s birthday today – Happy Birthday Sweetie!!

They are on the order of a ‘fried pie’ except these are baked – not fried, the fruit mixture was put in the dough pocket uncooked vs. cooked for a fried pie. After baking them for about 20 minutes or so – they came out of the oven toasty brown and delicious. Since this experiment was a success – in our opinion – I’m passing it on to you. While the recipe I made was sugar free – you can easily replace the Splenda and powdered sugar with regular sugars if you’re not looking for it to be sugar free.

Ingredients:

• 1 Apple! (medium sized)
• 1/3 cup fresh blueberries
• 1/2 cup Splenda
• 1/2 teaspoon cinnamon
• 1 heaping tablespoon corn starch
• 1 recipe of pie dough or 1 sleeve of Pillsbury uncooked pie dough

Preheat the oven to 425 degrees.

Peel and thinly slice the apple. In a medium sized bowl combine the sliced apple, blueberries, Splenda, cinnamon, and corn starch. Mix together until the pieces of fruit are coated with the corn starch and Splenda. Set aside.

On a floured area roll out the dough to a square shape – it will seem thin. Cut into 4 equal sizes. Place 1/4 of the fruit mixture on the lower half of the pie dough square. Fold over the top and use a fork to crimp the 3 sides sealing them to form a ‘pocket’ for the fruit. Repeat process for remainder of fruit and dough squares. Place completed pockets on an ungreased cookie sheet. Do not make any vent cuts. Brush top with a little butter (I used Parkay non-fat spray instead – worked just as well and no calories) and bake in a pre-heated 425 degree oven for about 20 minutes or until golden brown.

Remove to a platter and dust with Splenda powdered sugar. Serve with a little sugar free ice cream on the side for an extra yummy dessert.

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Cranberry Sauce (made with sugarfree cranberry Jello):

• 1 Box sugar free cranberry Jello mix
• 1 Package fresh cranberries
• 12 Packets of Sweet-n-Low
• 1 Cup water

Bring the cranberries and water to a boil over medium heat, boiling for about 4 minutes. At this point they all should be ‘popped’ open. Add in the Jello mix and stir for about 30 seconds until dissolved, remove from heat. At this point you can strain the cooked berries through a sieve or strainer to remove the peels (if you don’t like them in the sauce – I don’t). Do the straining into a clean bowl. Once you have all the sauce strained add in the packets of Sweet-n-Low (to taste) and stir. I used 12 packets of Sweet-n-Low to get the flavor we like. You may find you use less . . . or maybe more depending on the level of ‘sweet’ you want. Cover and refrigerate.  This recipe produces a ‘jelled’ sauce. 

Cranberry Sauce (no Jello):

• 1 Package fresh cranberries
• 1 Cup Splenda
• 1 Cup water

Bring the cranberries, water and Splenda to a boil over a medium heat, continue cooking until the cranberries have popped open – usually about 4-5 minutes. Strain the cooked cranberries into a clean bowl. Cover and refrigerate. The recipe made with Splenda will not set like traditional sauce but will give you a nice thick sauce that spoons well over dressing. If you find your cranberry sauce is not sweet enough for your taste, add in packets of Sweet-n-Low until you have the flavor you like.

Variation: Make this cranberry sauce recipe 50% sugar free by using 1/2 cup real sugar and 1/2 cup Splenda. You’ll find the taste more to what you associate with cranberry sauce and the texture will be a little thicker.

While there’s nothing to compare to the taste and texture of traditional cranberry sauces made with REAL SUGAR (21.6 grams sugar for 1 slice 1/2 inch thick), these sugar free versions  (0 grams sugar) are a good substitute for those who can’t have sugar in their diet or want  to limit  their sugar in take.

Today it’s raining and the temperature is dropping – a good day to stay inside and bake. Thought I’d make some cream puffs. They are a little more labor intensive than most desserts – especially if you bake the shells from scratch – but they are soooo good.

To make the puff pastry shells you need: 1 cup water, 1/2 cup real butter, 1 cup regular flour, and 4 large eggs.

Before you begin making the dough pre-heat the oven to 400 degrees. Now you want to bring the water and butter to a boil in a medium sized sauce pan. To the boiling water/butter add in the flour (all at once) and stir vigorously over low heat until the mixture forms a ‘ball’ and pulls away from the sides of the pan. Once you reach this stage – remove from the heat.

You now add in the 4 eggs (all at one time) and continue beating until the mixture is smooth. This can be a little difficult and tiring to the arm. Now you’re ready to bake. Drop a scant 1/4 cup of the mixture onto an ungreased cookie sheet – leave about 3 inches between each drop. When you have used all the dough, bake for approximately 35-40 minutes (or until golden and puffed). Remove baked puffs from the oven and allow to cool. You do not want to place them in a draft or use a fan for cooling. Once they are cool, slice off the tops with a sharp knife (be careful) and remove any doughy filaments that may be inside. This recipe should make 8-12 puffs depending on how ‘scant’ you make your drops.

Once cool, they’re ready to fill. I filled mine with sugar-free vanilla pudding – following the box directions for a pie. Fill each puff with a heaping tablespoon of pudding – more if you like and replace the top piece of the puff. I’ll drizzle the tops with a glaze made from Splenda.  However, I’ll make the glaze  ahead and not put it on until we’re ready to eat them. I find that frosting and glazes tend to make the top crust a little soggy. You’ll want to keep these refrigerated once filled. Another thought – if you don’t want to use frosting – a nice dusting of Splenda-powdered sugar works just as well.  Think I’ll start next on a pot of shrimp-gumbo soup for lunch tomorrow  . . . it’s always better the next day.   I’ll post that recipe on Monday - Have a good weekend!

Here’s my recipe for peach fried pies (makes 4):
1 Pillsbury pie crust defrosted and cut into quarters.
3 Large ripe peaches (peeled and sliced)
1 Tablespoon water
1 Teaspoon fresh lemon juice
3/4 – 1 Cup Splenda (depends on how sweet you want it)
1 Tablespoon corn starch
Dash Cinnamon (optional)

In a sauce pan cook the peaches, water, lemon juice, Splenda, corn starch and cinnamon over a low medium heat. Gently stir  until everything is combined. Continue cooking and stirring until the peaches are soft (not mushy!). If it appears the fruit is sticking add a tablespoon of water at a time to the mix until done. You do not want to add so much water that the base is soupy. When the peaches are soft – remove from heat and cool.

When the fruit is cool, roll out the pie crust and cut in to quarters.  Place about 2 heaping tablespoons of the cooked peaches in the center.  Use a slotted spoon here to help drain any excess liquid from the fruit.   The less liquid in the pie the easier it is to fold  and will spatter less when frying.   Fold over and use a fork to crimp the edges.  Gently lift the pie and place it into a frying page of preheated oil (medium heat, 1/2″ deep).  Fry one side until golden brown and gently turn pie over to cook other side.  Using either 2 spatulas or a spatula and a fork to turn the pies helps keep the hot grease from splashing.  Remove from oil and place on paper towel to drain.

Serve these warm with a dusting of Splenda powdered sugar or (can’t you guess!) a scoop of good old Blue Bell ‘Sugar Free’  Homemade Vanilla ice cream.  If you have any of the liquid left over – don’t throw it out!!  It is delicious on ice cream, pan cakes and waffles.   

For variations of fried pies, visit I Cant’ Believe It’s Sugar Free - next couple of days I am going  to post some other recipes for alternate fruits you can use.   Don’t forget to check out the Coupons page – I’ve added a couple of new links.

Ingredients for fruit: 

4 large ripe peaches;  3-4 medium  black or red plums;   2 teaspoons lemon juice;  3/4 cup Splenda;  1 tablespoon corn starch,  dash of cinnamon (optional) and 1 Pillsbury Pie Crust.

Ingredients for crispy topping:

2 tablespoons cold butter;  3/4 cup ‘quick’ oats;  1/4 cup + 1 tablespoon brown sugar;  1 tablespoon flour;  dash cinnamon.  (This will not work with a butter substitute.)

To make the topping combine all topping ingredients in a bowl and mix using  a pastry cutter, pair of knives or your hands – until the texture is completely mixed and has a grainy texture.  Set aside.

Peel and slice the peaches and plums into a bowl.  Add lemon juice, Splenda, corn starch and cinnamon.  Gently mix together until the fruit is covered with the dry ingredients.

Into a buttered pan (approximately 11″ x 8″) pour the fruit filling.  Next – on a lightly floured surface, unroll the pie crust and slice into 1″ strips.  Weave the strips over the top of the filling leaving some space between the strips to allow for venting.  Continue the weaving process until the top is covered.  Trim the long edges and then tuck them so the top looks neat.  Pour the topping mixture over the woven crust and spread evenly.

Bake in a 375 degree oven for approximately 25-35 minutes.  Since oven temperatures vary check frequently during the last 10 minutes.  The topping should be a deep golden brown with the juice bubbling up.

This is great served with ice cream – sugar free or not.   Enjoy!

Ingredients:  1 package 10 crepes (purchase at store); 1  8 oz. package cream cheese (regular or low fat);  1  small tub (8 oz.)  Cool Whip;  1/2 small box of Instant Cheesecake Pudding (regular or sugar free);  1 quart box of strawberries or blueberries;  1 container of Marzetti Glaze (strawberry or blueberry – regular or sugar free); almond flavor; approximately 2 tablespoons melted BUTTER.  Mix approximately 1/4 cup sugar (or Splenda) with cinnamon to taste (set aside).  

Clean the berries and mix with the glaze.  If using strawberries chop into small pieces.  Put berries with glaze in the refrigerator to chill down.

Bring cream cheese to room temperature and mix in Cool Whip, 1/2 box pudding and 1/4 teaspoon almond flavor.    Beat with electric mixer until smooth.

For each crepe – spread 1/2 of the crepe with a generous tablespoon of the mixture and roll like a jelly-roll.  (Be sure to bring the filling all the way to the edge.)  Place a small dab of the mixture at the end helps keep it from unrolling.   After rolling the crepe, brush 1 side with the melted butter and roll in the cinnamon-sugar mixture.  Place in a large enough dish so they can remain flat and straight.  Continue until all the crepes are rolled.  Typically this recipe will fill 10 crepes.  Cover with plastic and refrigerate.

To serve cut the crepes diagonally, place on dessert plate, place a dollop of Cool Whip (or whipped cream) on top and spoon on berry glaze of choice.  Be adventurous and mix the two – looks very patriotic and tastes great!

The rolled cheesecake crepes will keep for 3-4 days in the refrigerator or freeze for future use.   

These crepes can easily be made sugar- free and low- fat by switching some of the ingredients – substitute sugar free pudding for the regular pudding;  low fat cream cheese for the regular cream cheese;  and Splenda for the regular sugar in the cinnamon mixture.