Tuesday, January 29, 2008

On Your Mark, Get Set, Go!!!

We figured rather than throw an expected salad out here on this momentous first post or something with whole grains (now don't get us wrong, these things are good, good for you, and will surely find their way to this blog) we'd start things off [Achem...] right, maybe even with a little flourish. How about raspberries? How about something creamy? How about d-e-s-s-e-r-t? Are you with us?

I'm sure I heard a resounding yes from our readers. We're glad you think so. About this time of year I get itchy for something that tastes fresh, like ripe-from-the-sun fresh. And then I look outside and know that the sun won't be ripening much of anything for a few more months yet, which might explain this wintery hankering.

There's something about a few months of snow to cause vivid daydreams, hallucinations if you will, of warm summer sun, days at the park, picnics, biting into ripe fruit and the pleasing sensation of juice dribbling down your chin followed by the who-cares attitude when it slaps onto your shirt. It's summer, after all! It's the time of year when we celebrate vitality, fullness, abundance, the gathering in of goodness before the slow wind-down into fall. While I am a firm believer in the benefit of experiencing each season for what it brings, you can't blame a person for looking outside at the beautiful, yet very cold snow falling, and thinking forward to the days when I can dig my fingers in the dirt and plant a garden or visit the farmers market for something sweet and natural and utterly delicious.

So after a week like this, I naturally thought of raspberries.

In late January, we must head to the freezer for such things, and luckily this recipe uses the fresh or frozen type so it can be enjoyed any time of year. It also has the added bonus of being very easy to prepare. It's a way to enjoy raspberries in true wintery fashion, and it tastes gooood. Enjoy the shivery, raspberry, creamy deliciousness! And thanks again for visiting - see you next week!

Frozen Raspberry Cream Pie

1 can nonfat sweetened condensed milk
2/3 c frozen raspberry lemonade concentrate, thawed
8-oz tub fat-free whipped topping
1 1/2 c fresh or frozen raspberries, thawed
Lowfat graham cracker crust

Line bottom of 9x9” pan with lowfat graham cracker crust. (I just crush the crackers and add a little sugar. You can mix in a little butter if the extra fat and calories are not a concern.) Combine milk and lemonade concentrate. Fold in the whipped topping, then half of the berries. Spoon filling over crust, and top with remaining berries. Freeze. Remove from freezer 10-15 minutes before serving.

16 comments:

Jocelyn said...

I love the blog idea to kick start this thing and I love the photo you chose. When are you publishing?

jena said...

I like the look and feel of the title, image, etc.

it'll be fun to see this all come together.

Mark, Holly & Boys said...

How exciting! I love the title you ended up choosing for the book. This recipe sounds super tasty too. Do you mind if I supply a link to this blog - on my blog? I think a lot of my friends would enjoy it.

janelle said...

I forgot to mention that whoever would like to tell family and friends is welcome to - we'd love it! Thanks for reading :)

Janell said...

What a great idea. I can't wait to try this recipe and many more. I love the title for the cookbook.

Lisa-Marie said...

YEAH! This is so great. I can't wait to read and TRY the recipes. Thanks.

Celia Fae said...

Jan, it looks terrific. I look forward to reading more and pretending that I am eating it. I did buy some frozen raspberries today due to your inspiration.

Ali said...

Im liking the looks of this ladies. Keep up the good work.

Lauren said...

Oh, this is gonna be good for me!

Lisa said...

I love the blog. The pic is beautiful and now I am so wanting summer. I love the recipe, just a little touch of summer on a cold wintery day.
I'm forwarding this to everyone so I hope you get a great response.

Alice said...

So, we're off and away! We will love being in touch with all of you each week and look forward to hearing your comments as you bring our ideas into your own kitchen and on to your table! Sharing good food is a happy connection.
Alice

Becky said...

Oh My Gosh!!!!!! Darrin LOVES your cooking. Anytime we go to a ward function he says, "Where is Sister Bolen's stuff? That's what I want." He doesn't even have to know what it is, just that it's yours. A true fan. We are SO excited for this. Onward!

Marsha said...

Congratulations on your work so far - very impressive ! I am definitely going to try your recipes starting with this first temptation. I love that it requires so few ingredients,is virtually guilt-free and sounds so delectable. Can't wait for the others and plan on sharing with all my friends around the world !

Krista said...

This looks so yummy- I can't even express my excitement about the cookbook AND the blog in words that do justice!

Red Seaglass said...

ALICE!!! The best cook in the world. I will buy your book for sure! I make so many of your recipes and love them all. I will pass this around...
{this is Brooke}

Courtney said...

Yes, Alice, I agree that sharing good food is a happy connection. Especially since the food ideas come from the "Queen" of the Alamo Ward Cookbook and her daughter!! We all know that any "Alice" recipe is a hit! I've been so into cooking lately and am excited about this blog and your book! Yea!