![A close up of the cheesecake with cherries on top]({"large":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2020\/06\/PAULA_Image-1024x434.png","width":1024,"filesize":0},"full":{"0":"2020\/06\/PAULA_Image.png","1":1180,"2":500,"3":false,"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2020\/06\/PAULA_Image.png"}})
Quarantine quickies
By Paula Dream (AKA Kale Haygood)
Well, guys and gals, if we were not already alcoholics after this stay at home mandate, we surely are now. Also, if we were not already overweight, we are now. And if we were not textaholics, we are now, just trying to keep up with all our running buddies.
Me? I turn to cooking. In this issue I give you some groovy sweet recipes to make before we start our post-New Years resolution to loose weight.
First we have a quickie breakfast or anytime shake, and then two quickie pie recipes. And let me ask you this: Who doesn’t enjoy a quickie?
Enjoy. Stay safe.
APPLE PIE MILK SHAKE
3 cups of milk
1 cup unsweetened applesauce
1 package (3 ounces) French vanilla instant pudding mix
1/4 cup vanilla ice cream
1/2 teaspoon ground cinnamon
Blend milk, pudding mix, applesauce, and cinnamon until smooth. Add ice cream and then blend. Refrigerate leftovers. Shakes thicken as they stand. Stir in extra milk as desired. Great for breakfast or a snack.
QUICKIE STRAWBERRY PIE
1 Graham cracker piecrust
6 cups fresh strawberries, washed and sliced in half.Â
1/3 cup water
1 ounce unflavored or strawberry gelatin
1 cup zero-calorie sweetener or refined sugar
1/3 cup water
Combine 1/3 cup water and sweetener in mixing bowl, mixing well. Add gelatin over top and just let stand about one minute. Pour 1/3 cup water in a pan or Pyrex measuring cup and bring it to a boil. Pour boiling water over gelatin mixture; mix well until dissolved. Refrigerate for 20 minutes or until the mixture begins to set. Stir frequently. Toss with strawberries and add to the pie crust. Refrigerate until completely set. Best with your favorite whipped topping.
QUICKIE CHERRY CREAM PIE
3 egg yolks
1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
1 Graham cracker piecrust
1 can (21 ounces) cherry (or preferred fruit) pie filling, chilled
Beat egg yolks in a medium bowl. Stir in condensed milk and lemon juice. Pour into crust. Bake at 325 degrees for 25 minutes. Cool one hour, and then refrigerate three hours. Top with pie filling. Best served with frozen cream topping.
Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email [email protected].
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