Yes, it really is as good as it sounds!

1 angel food cake
1 pint strawberries

1-1/2 cups milk
1/2 cup heavy cream
1/4 cup butter
3 eggs
2/3 cups sugar
1/2 tsp vanilla
cinnamon
nutmeg
cardamom

preheat oven to 350F

In a saucepan, heat the milk & cream until it just gets a film on top. Add the butter and allow the milk to melt it.

In a medium size casserole, tear the angel food cake into bite-size pieces. Wash & cut up the strawberries and mix them into the cake pieces, reserving some for garnish.

Whisk the eggs, sugar, vanilla and spices (to taste) together until smooth. Slowly pour the milk, cream & butter into the eggs, whisking to mix.

Pour the eggs over the cake and strawberries, and bake for 45 minutes, or until the center is not runny.

Serve with fresh whipped cream and sliced strawberries!

My honey was making us a tasty treat for dinner tonight – pork carnitas – and I was looking for a tasty little something to put alongside them.

I came across a fabulous food blog called Homesick Texan, which offered up an amazing sopapilla recipe…

http://homesicktexan.blogspot.com/2007/01/sopapillas-with-side-of-honey.html

the picture just doesn’t do it justice… they are yummy!
Oh, and don’t let the sweet sopa corral you – they are also wonderful filled with savory goodies like beans and shredded pork, with a good green or red chili of course!

Of course, if you are craving sweet, try stuffing them with a good vanilla ice cream! Add in some fresh sliced strawberries and you’ll have a different take on the old strawberry shortcake.

Enjoy… I know I will!

Ingredients:

1/2 cup strawberries, sliced
1/2 cup fresh raspberries
1/2 cup blueberries
1/4 cup raspberry liqueur
1 (8oz) container of mascarpone cheese
1 cup heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

Instructions:

In a bowl mix the strawberries, raspberries, blackberries, blueberries and liqueur together. Refrigerate for approximately 20 minutes.

In another bowl, combine the mascarpone cheese, cream, sugar and vanilla. Beat, using an electric mixer, at high speed. Refrigerate 30 minutes.

Then layer 6 parfait glasses, alternative the berries and cheese mixture (ending with the cheese mixture). Top with grated or shaved chocolate pieces.

This recipe is so easy it is almost cheating!

3/4 cup heavy whipping cream
seedless raspberry jam

Using a mixer whip the cream into stiff peaks. Add raspberry jam to taste and whip into the cream until it begins to solidify.

Spread the butter on toast, add into oatmeal, use wherever you would use a sweet butter!

If you want it to be more like whipped cream, don’t whip it as long after you add the jam. You need to whip the cream before adding the jam, however, or it will not fully whip. Alternatively, you can whip the cream and fold the jam into it with a spatula.

We use a “Thunder Stick” and this takes a total of 2 minutes start to finish – including pouring in the cream & jam.

This is a fabulous dessert recipe for any size gathering – from 2 to 10. It also works great for pot-luck gatherings, as it can be made ahead of time & easily transported.
Ingredients:

2 cups sugar
2 cups all-purpose self rising flour (bisquick)
2 eggs
1 stick of butter – softened

fruit filling* (peaches are best, but any fruit will work)

cinnamon & sugar to taste

Preheat oven to 350°F**. In a medium bowl, mix sugar, flour, egg, and butter. Set aside. In a pan, pour fruit* to fill bottom at least 1-1/2 inch. Cover fruit filling with batter, and sprinkle with cinnamon and sugar. Tent with foil & bake approx. 30 – 45 min. Remove foil and bake an additional 15 minutes, or until browned and a toothpick inserted in the center comes out clean.

Serve with ice cream. Vanilla or cinnamon both taste wonderful.

*If using fresh or home frozen fruit, sprinkle tapioca through out. (minute tapioca works well.) For berries, I generally cook the filling down a little before making the cobbler.

**If using a glass pan, reduce oven to 325°F.