Egg-Free Strawberry Curd
Curd is so simple but it seems like it takes forever to make. I love using this as an addition into homemade yogurt. I found by eliminating the egg (oh the horror!), the curd still thickens as the moisture evaporated. If you want to include the egg to be traditional, by all means add in an egg yolk when the strawberries are pureed.
I make this raspberry mousse every year when raspberries are in season. You want to use ripe and sweet berries. Adjust sugar amount accordingly.
Delicious over scones, oatmeal, or yogurt, this cranberry curd is a seasonal spin on traditional lemon curd. If you prefer a smoother texture, press the cranberry mixture through a fine mesh sieve after blending in the food processor. This makes enough to fill a pint jar.
Strawberry Pie Filling
A quick and simple recipe to turn fresh picked-strawberries into a decadent pie filling. Use to make pies, top cheesecakes, or just simply serve over ice cream.
Grandma's Orange Rolls with Orange Cream Cheese Frosting
Orange cream cheese frosting--how can you miss?
Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.
German Chocolate Cake Frosting
Thick and creamy coconut pecan frosting perfect for German chocolate cake.
Real Strawberry Frosting
I wanted REAL strawberry frosting for my Real Strawberry Cupcakes and could not find an acceptable recipe. I wanted an intense strawberry taste without using an extract or gelatin. I came up with this recipe using a strawberry puree reduction that is truly the strawberry-est. If you love strawberries, you'll LOVE THIS!!!