Summer is coming and with it comes delicious berries of all kinds ripening in our garden and orchard. Triple Berry Jam has become my favorite. I will eat it over ice cream, yogurt, cottage cheese , and I must admit even right from the jar for dessert. You also can you all strawberries if you prefer. That option is listed below.
Cheesecakes have always been a favorite dessert of mine to make for special occasion. They are one of the easiest dessert to make sugar-free and low-carb and they taste just like the sugar-laden ones do. When I take a cheesecake to carry-in dinners I always come home with an empty plate. Separating the eggs and whipping the egg whites stiff give a wonderful light texture. You can also bake this cheesecake in a 9 x 13 pan if your prefer is you do not have a springform pan. Sometimes I omit the sour cream topping and just serve it with whipped cream and fresh berries.
Nothing says summer like a freshly picked, sun-kissed strawberry. As a young teen I spent many hours picking strawberries for produce stand. Strawberries are the first berries to ripen followed by raspberries a few week later. This strawberry pie is a makeover of an old family favorite. It pie never last long at our house and I am sure it won’t at yours either. My regular recipe asked for strawberry Jello but I have substituted Strawberry Kool Aid and unflavored gelatin to be able to make it sugar-free.
Finger Jello is always a highlight for children at picnics and potlucks. These Pinwheels are easy to make and feature unflavored gelatin which is good for your health. Each flavor is whisked together using my favorite stainless steel whisk before it is poured in layers in a 10 x 15 baking pan. Cherry and Strawberry Kool Aid are 2 kinds that I have found that do not have maltodextrin listed as an ingredient so I use them as a handy Drive-thru-Sue ingredient. If you need a snack to keep in your fridge this summer for your children, I’m sure they would love these pinwheels. Sour cream maybe substituted for the Greek Yogurt for an S setting if you prefer.
Today is National doughnut Day and these sourdough doughnuts are a winner everytime I serve them. I love working with sourdough and this recipe was created from a yeast recipe my late aunt was famous for making. I don’t make doughnuts very often but when I do they disappear rapidly.
One of the earliest old-time garden favorite to be picked is tangy rhubarb. There are different varieties of rhubarb but I prefer the Crimson Red or Canada Red plants. In this recipe rhubarb is combined with strawberries into a creamy “tapioca style” THM S dessert. Chia seeds and strawberry jello thicken this dessert.
Welcome to the fascinating world of sourdough breads–Today’s feature–Roasted Garlic Tomato Basil Sourdough Bread. This bread was a favorite of my sister-in-law and I reworked the recipe to use sourdough starter instead of yeast. The tomato pasta, garlic, and basil add a savory touch to this loaf. It smells amazing when it is baking.
Soups are so handy to have in the freezer for quick meals. This recipes makes a large amount and freezes so well. I freeze it in individual servings for a quick meal. Pair this with 2 slices of sprouted or sourdough bread for a delicious THM-E meal.
Bars are an easy item to bake when you are a busy mom. These bars are moist and full of flavor and who doesn’t like peanut butter, chocolate, and cream cheese!! These are even better a day or two after they have been baked and they also freeze well.
This delicious dessert features sweet juicy peaches we pick from our orchard. My favorite peaches to use are Red Haven and Contender. There is nothing like a sun-warmed fresh picked ripe juicy peach. You can can also use any type of berries to keep this dessert in an S setting.
