by sherricrandall | Aug 3, 2026 | Recipes
Peach Pie
You will need two pie crusts and 1 deep dish pie pan. Whether you choose to use a pre made crust ( I often use Pilsbury pre made crusts ) or you make your own dough, you will need to roll out chilled dough into two 13 inch rounds.
Ingredients for the Pie Filling
8 cups of peeled and sliced fresh peaches
1 Tablespoon fresh lemon juice
3/4 cup granulated sugar + 1 Tablespoon
1/4 cup cornstarch
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 Tablespoons unsalted butter, cut into small pieces
1 egg, whisked
1 Tablespoon of water
Directions
Peel and slice peaches into 1/2 inch pieces and place in a large mixing bowl
Squeeze the fresh lemon juice over the peaches
In another mixing bowl place sugar, cornstarch, ginger and salt and mix well. Add to the fresh peaches and then refrigerate for about 20 minutes.
Pre heat oven to 400 degrees.
After 20 minutes take the peaches out of the refrigerator and drain off excess juice.
Whisk together the egg and water to be used as a wash over the crust
Roll out the bottom crust, place it in the pie pan and lightly brush with the egg wash
Place the peach filling in the bottom of the crust and arrange the butter pieces on top of the filling. Place second crust over the top. Trim and then Fold over the crust, pressing firmly the edges to form a seal. Cut diagonal slits in the top of the crust allowing the heat to escape and the pie to not bubble over.
Brush on the egg mixture and lightly dust with sugar.
Place the pie pan on a parchment lined baking sheet and bake for 10 minutes. Decrease the oven temperature to 375 degrees and bake for an additional hour. You can tent the pie with foil if it is getting too brown too quickly.
Serve with vanilla ice cream or if you are adventurous, serve with coffee ice cream.
Enjoy!!
by sherricrandall | Apr 12, 2025 | Recipes
Coconut Macaroons
Ingredients
1 1/3 cup shredded coconut
1/3 c. sugar
3 Tablespoons flour
1/8 teaspoon salt
2 egg whites
1/2 teaspoon almond extract
Directions
Combine coconut, sugar, flour and salt in a mixing bowl. Stir in egg whites and almond extract. Mix well
Lightly grease cookie sheet and drop from teaspoon the cookie dough onto the sheet.
Bake at 325 for 20 – 25 minutes until edges of cookies are lightly browned.
Cool cookies and if desired drizzle melted chocolate on top of cookies – delicious!
ENJOY!
by sherricrandall | Jul 14, 2023 | Recipes
When I was a little girl, my grandma would make what she called a “Poke Cake” She usually made it for her girlfriends when they were coming over to play bridge or for a Sunday dinner after church. She always used Cool Whip, but I prefer real whipping cream – you choose 🙂
I hope this easy strawberry cake brings joy to your celebration or you can make an ordinary week night feel special.
Enjoy!
Sherri
Ingredients
You are going to start with a white cake mix. Just follow directions on the box. I like to make 2 9 inch rounds and layer this cake but you can also use a 9×13 pan.
- 1 (3-oz.) box strawberry Jell-O
FROSTING
- 1 1/2 c. heavy whipping cream
- 1 (8-oz.) block cream cheese, room temperature
- 2/3 c. powdered sugar
- 1 tsp. pure vanilla extract
- 1/8 tsp. kosher salt
TOPPING
- 24 vanilla sandwich cookies, such as Golden Oreos
- (1/2 stick) unsalted butter, melted
- 1 (3-oz.) box strawberry Jell-O
- Fresh strawberries, halved for decoration on top and on sides of cake
Next steps…
After your cake has cooled, use a fork to poke holes in the cake. Make sure you don’t go all the way through to the bottom.
In a small saucepan, bring 1/2 cup water to a boil. Add Jell-O powder; whisk until dissolved. Remove from heat and whisk in 1/2 cup cold water.
Pour the gelatin mixture evenly over holes on cake. Cover and refrigerate at least 2 hours
In a large bowl, using a handheld mixer, beat heavy whipping cream on high speed until stiff peaks form.
In another large bowl, using handheld mixer, beat cream cheese on medium-high speed until smooth and fluffy. Add powdered sugar and beat until smooth, then add in vanilla and salt. Fold in whipped cream. Spread frosting over top of cake.
In a food processor, pulse cookies to pea-sized crumbs. Transfer to a medium bowl. Pour melted butter over crumbs, sprinkle with Jell-O powder, and stir to combine.
Sprinkle crumb mixture over frosting, pressing lightly into the frosting so it adheres.
Add freshly cut strawberries and creatively decorate
by sherricrandall | Apr 5, 2023 | Recipes
Lemon – Raspberry Bundt Cake
Ingredients for the cake
2 1/2 c. all purpose flour ( plus 3 Tablespoons for raspberry prep )
2 tsp. baking powder
2 sticks of unsalted butter ( room temperature )
1/2 tsp. salt
8 oz. cream cheese ( room temperature )
2 c. sugar
4 large eggs ( room temperature )
2 c. fresh raspberries
1/4 c. fresh squeezed lemon juice
2 Tablespoons lemon zest
Ingredients for the frosting
4 oz. cream cheese ( room temperature )
1/2 stick of unsalted butter ( room temperature )
1 Tablespoon fresh squeezed lemon juice
dash of salt
Ingredients for the decoration
1 c. fresh raspberries
zest of one lemon
Instructions
Preheat oven to 325 degrees
Prepare bundt pan by coating the pan with butter and flour
In a medium bowl whisk together the flour, baking powder and salt
In a large mixing bowl, beat together the butter and cream cheese until smooth. Gradually add the sugar and lemon juice and zest and beat until creamy ( about three minutes).
Add the eggs one at a time and beat an additional 1 minute.
In a small mixing bowl. Place the fresh raspberries and sprinkle with the 3 Tablespoons of flour. Toss until the berries are coated and then with a rubber spatula fold the berries into the cake batter.
Bake for 55- 60 minutes, until golden brown and tooth pick test comes out clean.
Let the cake rest in the pan on the counter for about 20 minutes before inverting the pan onto your cake stand or platter. Allow it to cool an additional 30 minutes before frosting.
Prepare the frosting, beating until smooth and creamy then proceed to frost the cake. Arrange the fresh berries and lemon zest on top.
This cake is super easy, so pretty, and perfect for Easter or a Springtime Brunch.
Enjoy!
by sherricrandall | Oct 17, 2022 | Recipes
So Easy, so delicious, so fall!
Pumpkin Muffins
Ingredients
4 eggs
1 1/2 c. sugar
1 c. vegetable oil
2 c. flour
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. baking soda
1 15 oz. canned pumpkin
chopped walnuts ( optional )
Preheat oven – 350 degrees
In a large mixing bowl, with electric mixer, beat eggs. Add sugar and oil. Add dry ingredients and pumpkin. Mix until blended and consistency of cake batter. Spoon into lined muffin tins and if so desired sprinkle chopped walnuts on top.
Bake at 350 degrees for 20 minutes.
Enjoy!
