Category: Dessert

Morning, Everyone!

It’s a very nice day in North Florida, today. I hope that your day is well!

I just wanted to stop by and share a little recipe with you that I put together yesterday.

Peach Strudel is what I call it.

The ingredients should all be in your cabinets at home, pretty much!

Turn on the oven to 350 degrees.

1 can of crescent rolls (although you might want to double this recipe).

1 can of peaches, drained and mashed up.

Cinnamon 1/4 tsp white sugar 1 1/2 TBSP (mix together)

Melted butter 2-tsp

Cream (use by tsp) with 1/8th c of powdered sugar (for the glaze on the top of cooked strudel).

Place some wax paper on your counter with a dusting of flour on it (have more flour on stand-by).

Open the can of cresent rolls and use a rolling pin and the sprinkled flour to roll out dough to the longest and fattest rectangle that you can manage. After each roll out then flip the dough over and use a little flour to roll out that side. Keep repeating until it is a good size rectangle!

Use some kitchen shears to cut slits in the dough on the horizontical sides to match up for both sides. LEAVE the middle of the dough, around 2-inches UNCUT! This is for the peaches to sit on. And then you can cross the strips over to one another and try to pinch the ends of the strips closed.

As you can see with mine, I did not pinch my ends together so they came open in the baking stage! You will use the melted butter along with the cinnamon sugar to spread down the middle of the uncut part of the dough. Then you will be spreading the thickened peach mixture over this. Save a tad of the melted butter to put over the top before baking this strudel.

This step needs to be done FIRST in this recipe so it can cook and cool to be ready to use for the strudel. Drain the peaches and mash them up or better yet just use a fresh peach!

Put the mashed peaches into a small pan and add 1/4 cup of the juice.

Take a cup of cold water from the sink and stir in 2 TBSP of corn-starch, very well. When the peaches are hot then start adding in some of this mixture and stirring into the peaches and wait a minute to see if it is thick enough for you. If not, then add a little more and stir it in and see.

When it will drop off a spoon it is ready. I added no sugar to this! With a fresh peach, you will need 1 TBSP or less sugar added to it.

When this is cooled down, then you are ready to use it to swipe down the middle of the UN-CUT strudel dough. You will only be using this filling by the tablespoons. Maybe 4-5 or less.

Bake at 350 degrees for 25 minutes, but keep checking to see that it does not over brown and get burnt up!

For the glaze, you could add 1/2 tsp of vanilla extract or any other extract to the sifted powdered sugar and add a little cream by the tsp to make your glaze pour over the top of the warm strudel.

Sorry, this recipe is so long, it just has a lot of steps for something that looks just like it came from a pastry shop! This cut into 6 pieces for 3 people and they like it! I know that mine was UGLY! But, when you taste this, you will forget that!

Thanks for your visit, today. I will always try to keep posting on this blog of mine, but it will be here and there as I have many other things to accomplish also. So when you see me, you will and when you don’t, you won’t.

But always feel free to spend a little time on this blog of mine and feel free to keep or share any of these recipes as this is what this blog was made for. Thanks from Connie B.

Good Afternoon, All!

I hope that your day was well!

North Florida is in for a rainy and stormy spell as I am doing my laundry and taking time out to write this post. The bottom dropped out as I was walking to the laundy-mat, with my umbrella of coarse.

Hopefully it won’t get worse, when I have to walk back down there to start the dryer.

I have a little treat of a recipe for you today as I did not get around to posting yesterday. I wish I had some ice-cream!

This is a Frosty like you can buy at Wendy’s.

All you need is 2 cups of vanilla ice-cream with 1/2 cup of milk.

Add in 2 TBSP of Nestles Quick and put everything in the blender for a short while. This recipe makes 1 serving!

Thanks for your time today and I hope that you try this one! Connie B.

Froot Loops tossed with two other ingredients for a fun, colorful and delicious treat for the kids. Made completely on top of the stove so no need to heat up the oven. Butter a 9” x 13” pan. Melt the butter over medium low heat. Add the marshmallows. Stir constantly until smooth and creamy. Add […]

Froot Loops Cereal Marshmallow Treats — In Dianes Kitchen

Good morning, All.

I hope that your day goes well and better yet that all is well for your family and friends.

Today, I am sharing one of my friend’s recipes with you, as a sweet and beautiful, treat!

Thank You, Diane for sharing this awesome treat!

Connie B.

Good afternoon, all. I hope your day was good!

It has been a cloudy North Florida day but still a nice day.

I just wanted to pop in and share the peach cobbler that I made on Monday.

This is an easy and cheap recipe to make.

You will need 2 15 -oz cans of drained sliced peaches.

1 cup of flour 1 cup of sugar 1 stick of butter.

Turn oven on to 400 degrees and place the stick of butter in a 13×9 size baking pan. Let butter melt and take the pan out of the oven.

Put the flour in a big bowl and start with a cup of water and stir it in the batter. You will need to add more water, until it is a pourable and thick batter.

Add 1 TBSP of Almond extract and 1 TBSP of Coconut extract to the sugar and add to the batter. Stir it up!

Arrange the peach slices over the butter in the baking pan and then just pour the batter over top of the peaches.

Bake at 400 degrees for 45 minutes and check to see if it is brown enough for you.

This was good. I hope that you make one for your family.

Thanks for your visit today! ConnieB https://www.wisdomforpennies.com

. . . Last month, July, was world ice cream month so of course that meant I had to try my hand at making some homemade ice cream! Recruiting the help of my brother and friend Justin we tackled a recipe out of the Gilmore Girls cookbook and walked away with an ice cream that […]

Amy Jean’s Kitchen: National Ice Cream Month —

Chocolate Expresso Ice Cream

Need I say more?

Good evening all! It is thundering and lightning outside, right now so stay safe. I hope that your day went well and tomorrow is even better!

Here is a mighty delicious, sounding ice cream recipe for you to try.

I have gotten permission from the owner to share it with you, on my blog. As she, also will share my recipes on hers.

This recipe just sounds so good!.

Connie B. #CONNIEBWISDOMFORPENNIES

I have been getting so many views on this delicious Ice Cream Sandwich Cake so I figured I would share it again. This is perfect for a Fourth of July picnic! A quick, easy and layered frozen dessert that you can make ahead of time and keep in the freezer. Made with ice cream sandwiches, […]

Easy Ice Cream Sandwich Cake — In Dianes Kitchen

Good Evening All. I hope that your night is good for you, on this rainy North Florida night.

This photo is of pistachio pudding pops, which I really like making.

The recipe is an easy one, with just two ingredients.

A box of instant pistachio pudding (4 serving size box) and for a 10 count popsicle mold, 3 1/2 c milk. If, you have an 8- count mold then use 3 c of milk

Just whisk the ingredients together until it starts to thicken and place in mold on a tray, which makes it easy to carry to the freezer. The next day, take out of the freezer and let set out on the counter for 10 minutes and then unmold and put each into a fold top sandwich bag and back into the freezer until you want one.

Thanks for dropping by. Feel free to share this recipe and come back soon. Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

At a time when certain ingredients were limited, fruit based desserts such as this simple Blueberry Cobbler became popular because the seasonal fruit filling created most of the dessert and a layer of cake on top required only a little required fat. This recipe is from the book Grandma’s Wartime Kitchen. Spray a 8” x […]

Wartime Blueberry Cobbler — In Dianes Kitchen

I named this cake the Coconut Cloud Cake. The icing is very light and not killer sweet. It is covering an over-the-top Chocolate Fudge Cake.

Good Evening Everyone! I hope that you had a very productive day and that all is well in your home.

I kinda created this cake today while trying to put together something for our card game as it was my turn for the refreshments this week.

I began with a chocolate fudge cake mix, but I bumped up the ingredients. And, after this cake, I will always do this. It made the cake so very moist and light.

When it said water, I used milk. And, when it said oil, I used butter. It is well worth the time and expense to make these substitutions. I baked this in an oiled bunt pan at 350 for 33 minutes. It was a very liquidy-looking batter so don’t worry!

I had a stick of butter out on the counter getting room temp. And I had a can of coconut milk and my homemade coconut extract.

I also had 3 cups of powdered sugar.

I put the softened butter in the mixing bowl and added the powdered sugar a cup at a time. I put in 2 TBSP of coconut extract to help it mix together.

On the coconut milk, I ended up with 5 TBSP of it. But I added them one at a time and checked that the frosting would not get too runny to stay on the cake. I also tossed in 2 handfuls of shredded coconut from a bag of coconut.

This cake looks and tastes as if it came from a fairy wonderland and I will be making this one again. So, I do hope that you might try this one, it is really indescribably good! Thanks for stopping by and always feel welcome to share my recipes and stop in again. Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES