Lemon Frosted Fresh Strawberry Toaster Pastries


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I love homemade pop-tarts! But I have say the frosting is my favorite part. On top of flaky pastry and filled with homemade strawberry pie filling, it is irresistible!~Amy

Lemon Frosted Fresh Strawberry Toaster Pastries

Pastry for double pie crust
Strawberry Orange Pie Filling
Lemon Vanilla Icing
Lemon zest

Heat oven to 350 degrees
Line 2 baking sheets with parchment

On a lightly floured board, roll 1/2 dough into a rectangle, cut evenly using a cutter or a knife into 8 rectangles. Place on parchment paper. Place about 1 tablespoon of filleting into the center.
Roll remaining half of dough into a rectangle, cut evenly using a cutter or a knife into 8 rectangles. Place evenly on top of filled pastry. Brush edges lightly with water, and press down with a fork to seal. Bake 20-25 or until golden brown. Cool slightly. Frost and sprinkle with lemon zest.

Makes 8 pastries

Pie filling:
1 3/4 cup chopped strawberries
1/3 cup sugar
3 tsp cornstarch
1/8 cup orange juice

In a small saucepan, whisk together orange juice and cornstarch to dissolve. Add strawberries and sugar. Cook stirring constantly over medium heat until thick and bubbly.
Pour into jar, wipe rim and cover with lid, cool and refrigerate until ready to use.

Makes 1 1/2 cups

Lemon Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar, more if necessary
1 tbsp milk
1 tbsp fresh lemon juice
1/2 tsp vanilla

Beat butter, powdered sugar, milk and lemon juice together until smooth. Add vanilla and beat until desired consistency, adding more powdered sugar if necessary.

Fresh Strawberry Pie:
Make a double batch for 9 inch baked pie crust, fill with hulled strawberries, and pour filling over the top. Chill and serve with whipped cream.

Other suggestions, filling for breakfast bars, Blondies, topping for ice cream etc….

Recipes by Amy Richardson

Hand-Stirred Homemade Chocolate Fudge, with S’mores and Toasted Coconut Almond Variations


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Rich and creamy fudge, melting in your mouth with every bite. This is my Grandma’s recipe with my variations. It takes a little patience, but it is well worth it!~Amy

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This is my Grandma and Grandpa. My Grandpa was in the Navy, and stationed in Hawaii when Pearl Harbor was attacked. During the war we had food rations here, but one thing my Grandma said they could always get, was a little bit of sugar and cocoa, to make fudge. This is her recipe, and it is the best! ~Amy

Hand-Stirred Homemade Chocolate Fudge, with S’mores and Toasted Coconut Almond Variations

Classic Chocolate Fudge:

3 cups sugar
3 tbsp cocoa
1/4 teaspoon salt
1 12oz can evaporated milk
3 tbsp butter
1 teaspoon vanilla extract

In a medium sized heavy bottom saucepan, whisk together, cocoa, sugar and salt. Add evaporated milk, and stir until smooth.
Cook over medium heat until soft ball stage, or keeps a shape when tested in cold water.
Remove from heat and pour onto a platter, place butter and vanilla on cooked candy. Do not stir! Cool to lukewarm.
With a wooden spoon, stir until candy starts to lose its shine, and thicken. Lift candy as you stir to lighten.
Pour into parchment lined pan or form into a roll. When fudge has set, cut into pieces and store covered.

S’mores Chocolate Fudge
Variation:
3 full sheet graham crackers, broken into pieces
1 cup miniature marshmallows, homemade or store bought

Gently mix in marshmallows and graham crackers as the fudge is losing its shine. Pour into pan, or form into a roll. When fudge has set, cut into pieces and store covered.

Toasted Coconut Almond Chocolate Fudge
Variation:
1 cup toasted coconut
1/2 cup sliced almonds

Gently mix in coconut and almonds as the fudge is losing its shine. Pour into pan, or form into a roll. When fudge has set, cut into pieces and store covered.

*Toasted Coconut:
Place a thin layer of coconut onto baking sheet, bake at 350 degrees, stirring every few minutes until coconut is golden brown. Let cool

Recipe by Amy Richardson and Grandma McCrea

Strawberry Vanilla and Mango Macadamia Homemade Granola


Strawberry Granola with assorted Berries, Cashews and Almonds

4 cups Old Fashioned Oats
1 cup shredded coconut
1/2 cup brown sugar
1/2 cup honey
1/4 cup strawberry freezer jam
1/4 cup oil
1 tsp vanilla
3/4 tsp salt

Cashews, almonds, dried cranberries, and wild blueberries

Preheat oven to 300 degrees.
Line a large baking sheet with parchment paper.
In a large mixing bowl, mix together oats and coconuts, set aside.

In a small saucepan, heat brown sugar, honey, jam, oil, vanilla, and salt. Stir to blend. Pour warm mixture over oats and coconut. Stir to coat evenly. Spread in a thin layer onto prepared baking sheet.
Place in oven and bake for 20 minutes, leaving oven door closed. Turn oven off and let granola continue to cook and cool overnight, or up to six hours. Remove from oven and break into small pieces and toss with fruit and nuts if desired.

Makes 6-7 cups

Recipe by Amy Richardson

I love this granola! It is super easy to make, and truly delicious, for breakfast or just an anytime snack!
~Amy

Mango Granola with Assorted Fruits and Roasted Macadamia Nuts

4 cups old fashioned oats
1 cup shredded coconut
1/2 cup brown sugar
1/2 cup honey
1/4 cup mango, peach jam
1/4 cup oil
1 tsp vanilla
3/4 tsp salt

Assorted dried tropical fruits, pineapple, mango, coconut, papaya, roasted macadamia nuts

Preheat oven to 300 degrees.
Line a large baking sheet with parchment paper,
In a large mixing bowl, mix together oats and coconuts, set aside.

In a small saucepan, heat brown sugar, honey, jam, oil, vanilla, and salt. Stir to blend. Pour warm mixture over oats and coconut. Stir to coat evenly. Spread in a thin layer onto prepared baking sheet.
Place in oven and bake for 20 minutes, leaving oven door closed. Turn oven off and let granola continue to cook and cool overnight, or up to six hours. Remove from oven and break into small pieces and toss with fruit and nuts if desired.

Makes 6-7 cups

Recipe by Amy Richardson

Orange Iced Blackberry Breakfast Bars


Orange Iced Blackberry Breakfast Bars

You have got to try these! They are an easy breakfast on the go, after school snack, or even a perfect late night treat. Seriously addicting! I hope you will give these delicious bars a try!
~Amy

Orange Iced Blackberry Breakfast Bars

Bars:
3/4 cup flour
3/4 cup bran flakes, crushed
1/2 cup wheat or graham flour
1/2 cup oats
1/4 cup wheat germ
2/3 cup brown sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda

3/4 cup butter, melted
2 Tbsp Orange Blossom Honey
1 1/2 tsp vanilla

Filling:
2 cups fresh, or frozen Blackberries
1/4 cup Orange Blossom Honey
1/3 cup orange juice
2 Tbsp cornstarch

Icing:
1/4 butter, melted
3/4 cup powdered sugar
3 tsp milk
1/2 tsp vanilla
Zest from 1//2 orange

To assemble:
Line a 8×8 baking pan with parchment paper, leaving a slight overhang. Set aside.

In a medium sized saucepan, place blackberries and honey. Cook over medium heat until bubbly. Whisk orange juice and cornstarch together until smooth. Slowly add juice mixture to berries while stirring constantly, until thick. Remove from heat, and set aside.

In a medium sized bowl, using a fork, stir together dry ingredients. In a separate container, stir melted butter, honey, and vanilla together. Add butter mixture to dry ingredients, stirring with fork to lighten.

Press half of crumb mixture into the bottom of prepared pan. Spread blackberry mixture evenly on top. Top with remaining crumb mixture, pressing lightly to finish.

Bake at 350 for 35-40 minutes, or until golden brown. Allow to cool. Cut into equal portions and drizzle with icing.

To make icing, whisk all ingredients until smooth.

Makes 8-12 bars

Recipe by Amy Richardson