Mom’s Strawberry Pudding

10 oz frozen strawberries in syrup – drained – reserve both strawberries and syrup

Put the strawberries in a food processor and pulse 3-4 times

In a small saucepan, mix the syrup with 1 tbsps gelatin and heat 2-3 minutes until gelatin is dissolved

Add the syrup to the strawberries in the food processor and process 3-4 times

In a cold mixer bowl, put 1 cup heavy cream and beat till soft peaks

Fold the cream into the strawberry mixture.  Spoon in individual serving cups and refrigerate at least

2-3 hours until set.  Decorate as desired and enjoy!


Chris Mouse Cookies



3 cups flour

1/2 tsp salt

1 cup (2 sticks) soft butter

3/4 cup sugar

1 tsp almond or vanilla extract

1 large egg

sliced almonds

licorice laces, cut into 3″ lengths

6 oz semisweet chocolate

Whisk flour and salt together in a bowl.


In a bowl of electric mixer, beat butter until creamy, about 2 minutes.  Add sugar beating until light, about 3 minutes, beat in extract.

Beat in egg.  Add about 1/3 flour mixture and blend well, Add remaining flour and mix to make a smooth dough.  Wrap in plastic and refrigerate

2 hours or overnight.


Roll a piece of dough about the size of  marble in your hands in a ball and then slightly elongate one side to form a mouse body.  Place a sliced almond

on each side where the ears should be.

Bake at 350 for about 15 minutes or until slightly browned on edges.  Remove pan and immediately, using a wooden toothpick, make a small hole

into the mouse’s “rear end” going in about 1/2″.  Immediately insert a piece of red licorice about 3″ long.  Cool cookies completely.

When completely cool, melt chocolate and put into a piping bag and pipe two eyes and nose.  Let cool till set.

These freeze very well.

Bananas Foster Bread Pudding – Overnight French Toast.


Click image to view video.

Generously butter a 10″ high sided cake pan or a 13 x 9 pan


6 tbsps butter

1 cup brown sugar

1 tbsps light corn syrup

1 tsp vanilla

1/4 tsp cinnamon

1/2 cup roughly chopped pecans

3 medium bananas

In a saucepan, melt the butter, sugar and brown sugar until well combined.  Remove from heat and add the vanilla and cinnamon

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Salted Bourbon Caramel Sauce

1 cup sugar

6 tbsps butter – cut into small cubes

1/2 cup heavy cream

1 tsp salt

1 tsp bouron

Put sugar in a saucepan.  Over medium heat, stir constantly with a wooden spoon.  Sugar will begin to clump and turn light brown.

The clumps will gradually melt into a caramel colored liquid – be careful not to let it burn.  When all the clumps are gone, immediately

add all of the butter, stirring constantly.  It will bubble up – be careful!

When all the butter is completely melted, gradually add the cream.  Again – be careful as it bubbles up.  Let it boil for about one

minutes.  Remove from heat and add the salt and the bourbon and stir in.

Cool completely before using

Can store in refrigerator for about 2 weeks – warm before using.

Homemade Marshmallow Fondant

8 oz. white mini marshmallows.

1 tsp vanilla, almond or butter extract

1 tbsps water

1 lb powdered sugar

Before you begin, put 1 lb of confectioners sugar in your mixer bowl.

In another microwave safe bowl, grease the bowl with cooking spray or shortening.

Place the marshmallows, extract and water in the bowl.  Microwave for 1 minutes.

Remove bowl and mix it till blended.  If it is still lumpy, put it back in the microwave for 15 second

intervals until smooth.  Add to the confectioners sugar.  Turn mixer on low at first to blend and then up

to medium until all combined.  Scrape mixture out of bowl and onto a counter that is dusted lightly

with confectioners sugar.  Dust your hands with sugar and knead until the mass is smooth.  Wrap

tightly n plastic wrap and let rest for at least one hour.

To store – after it is cooled, place the wrapped mass into a zip loc bag, removing as much air as possible

and store in refrigerator for a few weeks.

To color – after fondant is cool, break off as much as you wish and with gloved hands, knead in food

coloring until desired color.  Store as above or use immediately.

Salty Bourbon or Rum Sauce

1/2 cup sugar

1/2 tsp corn syrup

1 tbsp water

1/4 cup heavy cream

3 tbsps butter

1/4 tsp salt

1/2 tsp bourbon or rum

3/4 tsp vanilla

Put all in a heavy saucepan and dissolve sugar over low heat.

Raise heat and bring to a boil – swirl 6 to 8 minutes or until amber.

Remove from heat.

Stir in 1/4 cup heavy cream, 3 tbsps butter and 1/4 tsp salt
Cool 5 minutes and then stir in 1/2 tsp bourbon or rum and 3/4 tsp vanilla


Banana Tart

1 stick room temp butter

1/3 cup sugar

1/4 tsp salt

2 large egg yolks

1/2 tsp pure vanilla extract

1-1/4 cups flour

Beat butter, sugar and salt.  Add egg yolks and vanilla and blend well.

Add flour and blend just until combined.  Remove and wrap in plastic and

refrigerate for a couple of hours (overnight, if you wish)


6 large egg yolks

3/4 cups sugar

1-1/2 stick os butter

1 vanilla bean, split

1 stick cinnamon broken in half

1/4 tsp salt

1/2 cup flour

2-3 sliced bananas

Whisk yolks and sugar in a bowl until light.  Melt butter in a heavy saucepan

Scrap the seeds from the vanilla bean and add the seeds and the pod to the pan

along with 1 stick cinnamon, broken in half.  Cook over medium heat until

butter browns – stir frequently – takes about 6-8 minutes.  Remove cinnamon and

vanilla pod.

Slowly add the milk to the butter mixture, whisking constantly.  Then whisk

in the flour.

Roll dough out and put into the bottom and up sides of a 9″ pan with removable

bottom.  If the dough breaks apart, just press it in with your hands.

Put aluminum foil in the pan with the dough, fill with beans or pie weights, and bake

at 325 degrees for 10 minutes.  Remove from oven and remove the pie weighs and the

foil.  Put back in oven and bake or about 20-23 minutes more or until browned.

Remove from oven.

Place banana slices all over the bottom of the crust and pour the filling over it.

Return to the oven and bake for about 30-35 minute or until set.

Remove and cool to room temp.  Decorate as desired.

NOTE:  You can serve this warm or at room temperature.  If it cools completely and

you like it warm, zap in the microwave for about 20 seconds – delish!