Cindy's Recipes and Writings

Lime Raspberry Hand Pies #SummerDessertWeek

Posted on July 26, 2021 by Cindy Kerschner

This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine. Lime Raspberry Hand Pies serve tart, sweet raspberries with a touch of lime in easy to eat handheld pastries. A fast, east way to enjoy summer fruit for dessert. You’ll find the recipe below along with links to more delicious summer desserts to try. In the meantime, don’t forget to enter our #SummerDessertWeek giveaway!

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You’re going to be in for treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

PRIZE #1

Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer

PRIZE #2

Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set – Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Lime Raspberry Hand Pies Fruit pies bring the best of summer to dessert time. So many summer fruits make tasty pies. I like pie. Eating a whole fruit pie before it gets soggy is a challenge for me. That’s where these little pies definitely come in handy. 😉 What’s especially nice about these pies is their versatility. You can change the shape. Switch the berries as they come into season. I like to use store bought pie crust for convenience, but homemade is so good too! A simple brush of beaten egg makes the crust golden brown and crisp. Like any fruit you need to cut or poke the top to let out some of that steam! Lime Raspberry Hand Pies Summer Dessert Week Sponsored Item used in this recipe, Dixie Crystals granulated sugar.

Lime Raspberry Hand Pies

5 from 4 votes

Print Recipe

Servings 4 hand pies

Ingredients

1 pie crust homemade or purchased
6 ounces fresh raspberries
1/4 cup sugar plus extra for sprinkling (I used Dixie Crystals)
3 tablespoons water divided
1 tablespoon fresh squeeze lime juice
zest rom 1 lime
1 tablespoon cornstarch
1 egg, beaten

Instructions

Preheat oven to 375 degrees.
In a small saucepan whisk together raspberries, 1/4 cup sugar, lime juice, 1 tablespoon water, 1/4 teaspoon zest. Bring to a boil over medium heat, whisking constantly. Cook about 2 minutes or until raspberries are soft and sugar dissolves. Remove from heat. Strain to remove seeds if desired.
Roll out dough and cut into 8 circles approximately 3 1/2-inches each. Wet the edges of
4 rounds with a bit of water. I just wet my finger and circle the edges.
Place about 1 heaping teaspoon of filling in the center of those 4 rounds. Top with dry round. Press edges together with a fork to carefully seal. Cut 1 or 2 small slits in the top for steam to escape.
Brush the tops of the hand pies with beaten egg. Sprinkle lightly with sugar. Bake hand pies for 15 to 20 minutes, until golden brown and dough is thoroughly cooked. Sprinkle with remaining zest.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Strawberry Banana Sorbet from Big Bear’s Wife
Sugar Cookie Fruit Pizzas from Semi Homemade Recipes
Strawberry Banana Oatmeal Cookies from Eat Move Make
Ursula Blackberry Yogurt Mousse Cake from Simply Inspired Meals
Strawberry Upside Down Cake from It’s Shanaka
Margarita Bundt Cake from Fake Ginger
Air Fryer Blackberry Hand Pies from Blogghetti
Grape Jello Pie from 4 Sons ‘R’ Us
Lime Raspberry Hand Pies from Cindy’s Recipes and Writings
Summertime Blue Apple Pie from For the Love of Food
Waffle Ice Cream Sandwiches from Hezzi-D’s Books and Cooks
Strawberry Peach Poke Cake from Our Good Life
S’mores Mug Cake from Family Around the Table
White Chocolate Peach Crumb Bars from Sweet Beginnings
Strawberry Pizzelles from Jolene’s Recipe Journal
Hocus Pocus Buns from Savory Experiments
Cookies and Cream Ice Cream from Devour Dinner
Small Batch Emergency Air Fryer Brownies from Shockingly Delicious
Chocolate Chip Cheesecake Bars from Books n’ Cooks
Strawberry Crunch Cheesecake from SugarYums
Crescent Roll Peach Dumplings from Cheese Curd In Paradise
Instant Pot Orange Dreamsicle Cheesecake from Baking up Memories
Rum Raisin Brownies from Food Hunter’s Guide to Cuisine
Chocolate Chocolate Chip Shortbread from Pastry Chef Online
Drumstick Cheesecake Cups from Sweet ReciPEAs
Sheet Pan No Bake Banana Split Cheesecake from Karen’s Kitchen Stories
Double Chocolate Zucchini Bread from Comfortably Domestic
Baltimore Strawberry Pie from Cookaholic Wife

Posted in #SummerDessertWeek, berries, breakfast, dessert, pie, raspberry | 46 Comments

Walnut Vegetarian Scotch Eggs #RaiseYourSnackIQ

Posted on July 25, 2021 by Cindy Kerschner

“I received free samples of California Walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Walnut Vegetarian Scotch Eggs serve hard cooked eggs wrapped in walnut meal with a crunchy crust. A side of mustard sauce for dipping adds to this fun, healthy snack.

Walnut Scotch Eggs

I weekly try to eat less meat. That includes having veggies replace meat once in a while. There are some good meat substitutes out there. Those cook and taste like meat.

But did you know, walnuts can also take the place of ground meat in some dishes? I used ground California Walnuts to coat these Scotch Eggs before breading.

Scotch Egg coating

A light spray of cooking oil browned these nicely in the oven.

scotch egg bake

These turned out to be a tasty snack. Nutritious too. Here’s why adding California Walnuts to snack time is both easy and so good for you.

A handful of walnuts is a versatile snack or ingredient that can help you feel full and satisfied thanks to a combination of key nutrients including plant-based protein (4g/oz) and fiber (2g/oz).
Walnuts are also the only nut with a significant source of essential omega-3 ALA (2.5g/oz).
A growing field of research is looking at walnuts and cognitive function, including areas like healthy aging as well as mood, concentration and more.
More information on snacking with walnuts can be found at
https://walnuts.org/snacking/

Connect with California Walnuts on social media:

Website: https://walnuts.org/
Facebook: @cawalnuts
Twitter: @CaWalnuts
Pinterest: California Walnuts
YouTube: California Walnuts
Instagram: @cawalnuts

Follow the hashtag, #RaiseYourSnackIQ on social media for more great ideas using California Walnuts.

Walnut Vegetarian Scotch Eggs

Print Recipe

Servings 4 servings

Ingredients

4 hard cooked eggs
1 cup California Walnuts pieces
1/4 cup grapeseed oil, divided
1 egg, beaten
1/2 cup panko breadcrumbs
1/2 teaspoon smoked paprika
1.2 teaspoon salt
dip
2 tablespoons whole grain mustard
2 tablespoons mayonnaise
1 teaspoon thinly sliced green onion
cooking spray
1 tablespoon chopped California Walnuts

Instructions

Preheat oven to 350 degrees. Pat eggs dry with paper towel.
Grind walnut pieces with 2 tablespoons grapeseed oil in a food processor into a thick spread.
Coat eggs with walnut spread, press firmly to adhere.
Set up dredge. Mix together breadcrumbs, paprika and salt. Dip coated eggs in beaten egg then breadcrumbs. Place eggs on baking dish and lightly spray with cooking oil.
Turn eggs to coat surface completely. Bake at 350 degrees for 10 minutes, turning once to brown.
While eggs bake, mix together remaining grapeseed oil. mustard, mayonnaise, onion and tablespoon of chopped walnuts for dipping sauce. Serve Walnut Vegetarian Scotch Eggs warm or cold.

Posted in egg, snacks, walnut, What's For Dinner? | Comments Off

Haluski

Posted on June 30, 2021 by Cindy Kerschner

Haluski, also known as Cabbage and Noodles provides a quick meal or easy side dish. Try it with traditional noodles or zoodles. It’s a great way to use fresh cabbage from your garden or farm stand!

haluski

I love growing my own cabbage. I’m a fan of these green beauties year-round. Cabbage makes a hearty stew to warm you in winter, but it also cooks quickly for stir-fry dishes. Don’t forget it’s a must for cole slaw!

cabbage head

cabbage

Cabbages are cruciferous veggies of the family Brassicacae. A common name for these kind of veggies is cole crops.

These vegetables are some of the first kind to plant in the garden. They can withstand a light early frost. Cooler temperatures give them a great head start.

Cruciferous vegetables are rich in nutrients, like beta-carotene, vitamins C, E, and K and minerals. They also are a good fiber source.

Some other vegetables in this group include broccoli, cauliflower, kale, and Brussels Sprouts. All of which I love to grow!

These veggies are all PA grown. You can find out more about Cabbage, Brassicacae and other vegetables grown in PA at https://www.paveggies.org/! There you’ll find growing guides, recipes, tips and more for veggie lovers.

I add bacon for a smoky flavor. Either way cabbage and noodles is a great choice to use tasty cabbage.

Haluski Cabbage and Noodles

Haluski

Print Recipe

Servings 4 1 cup

Ingredients

1 head medium-sized cabbage, sliced thin
1 large onion, sliced thin
3 tablespoons olive oil
1/4 cup butter
2 cups thin noodles
salt and pepper to taste
1/2 cup bacon crumbles, optional

Instructions

Preheat large skillet over medium heat for about 1 minute. Add cabbage, onion, butter and oil. Cover and simmer over low to medium heat, about 30 minutes, turning occasionally to brown but not burn.
While cabbage simmers, cook noodles according to package directions. Drain. Add noodles to finished cabbage and onions and stir to coat. Salt and pepper to taste. Add bacon if desired. Serve as a main or side dish.

Posted in cabbage, vegetables, What's For Dinner? | 2 Comments

Pineapple Glazed Brussels Sprouts

Posted on June 29, 2021 by Cindy Kerschner

Pineapple Glazed Brussels Sprouts coated in a smooth pineapple glaze. Delicious as a side dish, entrée or light lunch. If you are into those little heads of yumminess from the cabbage family then you are in for a treat!

Pineapple Glazed Brussels Sprouts

I’m a big fan of Brussels Sprouts. I even grow them in my garden. It’s so cool how they grow. The little heads form along the stalk. Large leaves come in first. These leaves act as shade for the growing buds.

brussels sprouts

sprouts head

You see, Brussels Sprouts are cruciferous veggies of the family Brassicacae. A common name for these kind of veggies is cole crops.

These vegetables are some of the first kind to plant in the garden. They can withstand a light early frost. Cooler temperatures give them a great head start.

Cruciferous vegetables are rich in nutrients, like beta-carotene, vitamins C, E, and K and minerals. They also are a good fiber source.

Some other vegetables in this group include broccoli, cauliflower, kale, and cabbage. All of which I love to grow!

These veggies are all PA grown. You can find out more about Brussels Sprouts, Brassicacae and other vegetables grown in PA at https://www.paveggies.org/! There you’ll find growing guides, recipes, tips and more for veggie lovers.

cabbage head

kale head

This version of my Pineapple Glazed Brussels Sprouts is vegetarian. But a bit of bacon isn’t out of the question!

This recipe is easy to adjust. Add more red pepper flakes for a bit more heat. I use white balsamic vinegar, but regular is just as good!

Pineapple Glazed Brussels Sprouts

Print Recipe

Servings 4 1/2 cup

Ingredients

2 cups Brussels Sprouts cut in half
1/2 cup pineapple pieces
3 tablespoons coconut oil
1/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon balsamic vinegar (use white balsamic if available)
1/4 teaspoon red pepper flakes

Instructions

Whisk together coconut oil, brown sugar, vinegar and salt in a 2 quart saucepan over medium heat.
Add sprouts and pineapple pieces. Simmer, turning frequently until sprouts are soft and caramelized, about 15 minutes cook time. Sprinkle with red pepper flakes. Serve.