Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Tropical Fruit Salad June 26, 2017

Filed under: Dessert,Side Dishes,Snacks — lewissisters @ 9:37 pm

Hi guys!
I hope you are having a lovely day. I have a fantastic summer recipe for you. It is another version of our fruit salad. For the original recipe click the following link. https://lewissisters.wordpress.com/2016/10/01/fruit-salad/
A couple weeks ago, I made the original fruit salad, with strawberry yogurt and cheesecake pudding, for a barbecue my parents were attending; when an idea struck me for a tropical version of this dish. Over the weekend, I had the opportunity to make the tropical version and the verdict is… The salad is fantastic; to add more coconut flavor garnish with some toasted coconut, or, crushed graham crackers (regular or gluten free).
Have fun adding your own fruit.
This salad is a hit at any summer barbecue. Give it a try!
 
Lewissisters Tropical Fruit Salad


12 ounces Cool Whip
1 small box coconut pudding
18 ounces vanilla yogurt
1 pound sliced strawberries, one package.
2 or 3 cups small marshmallows, optional
2 or 3 sliced bananas
1 Cup mandarin oranges
1 Cup pineapple
Directions:
1. Put the yogurt, pudding and Cool Whip in a large bowl and mix everything together with a wisk.

2. Cover the bowl and put it in the fridge to thicken; for one hour or more.

3. Wash, hull, and slice the strawberries; slice the bananas, drain the oranges and pineapple.

4. Fold the fruit and marshmallows into the cream mixture and garnish with a little toasted coconut or crushed graham crackers; serve immediately. This dessert is even better the next day!
Enjoy!

 

Cranberry Bread December 4, 2016

Filed under: Breakfast,Gluten Free,Quick Breads,Snacks — lewissisters @ 5:30 am

Hi guys!
I had no plan to post a recipe this month; allowing all of us time to enjoy the holidays, but “‘tis the season for cranberries”! I found a festive quick bread in my recipes and simply had to share it with you all! This recipe comes from one of my mom’s ward cookbooks; it is a recipe for cranberry bread.

I like the fact that this recipe is one you can make entirely by hand, no need for your mixers. You know me, I also love quick breads! The verdict on this bread is an interesting one; the bread is great but I had a couple difficulties with it.

First, the bread was too moist so it did not come out of the pan all the way; some of the bread stuck to the pan. The picture looks funny, or as I like to call it, rustic and homemade.

Second, if you cannot find fresh/frozen cranberries at your grocery store, you may decide to use jelly, like me. However, I must caution you to not use the entire can like I did; this made the bread way to moist. I would suggest maybe half a cup or one cup at the most if using jelly. If you are using regular cranberries use the full amount. Once again, the bread is delicious; do not be afraid to try it.

Happy holidays from us to you!

 

Cranberry Bread


1 cup sifted flour (gluten free plus 1 Tbsp)

1 cup sugar

1 and 1/2 tsps baking powder

1 tsp salt

1/2 tsp baking soda

¼ cup butter, softened

1 egg

1 tsp grated orange peal

¾ cup orange juice (I bought orange juice in a bottle to be sure I had enough)

1 and 1/2 cups craisins

1 and 1/2 cups fresh or frozen cranberries chopped (I used cranberry jelly with whole berries in it because my grocery store did not have fresh or frozen cranberries)

 

Directions:

1. Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Using a pastry cutter, cut in butter until mixture is crumbly. (This can take three to five minutes by hand; it is very fun to do this way).

2. Add egg, orange peel and orange juice at once. Stir just until mixture is evenly moist.

3. Fold in cranberries and craisins that have been mixed with 1 Tbsp flour, this helps the fruit not to fall to the bottom of the loaf of bread. Spoon into a greased 9-5-3 inch loaf pan.

4. Bake at 350 for 1 hour and 10 minutes or until toothpick inserted in center comes out clean.

 

Enjoy!

 

 

Fruit Salad October 1, 2016

Filed under: Dessert,Dinner,Gluten Free,Side Dishes,Snacks — lewissisters @ 3:50 pm

Hi everyone,
This is a wonderful dish to take to fall barbecues. It is a delicious side dish, dessert and snack!

My parents and I ate a similar dessert at a recent barbecue that my mom’s work held and I loved it so much I wanted to recreate it.

My dad and I created this recipe and took it to a neighborhood barbecue our neighbor held last month and everyone loved it. A week later we made it again and changed the yogurt from vanilla to strawberry and the vanilla pudding to cheesecake. And it was delicious

Have fun creating your own salad by changing the yogurt and pudding flavors and adding different fruits.
Lewissisters Fruit Salad with Marshmallows


12 ounces Cool Whip

1 small box vanilla pudding

18 ounces vanilla yogurt

1 pound sliced strawberries, one package.

3 cups marshmallows, optional

3 Sliced bananas
Directions:

1. Put the yogurt, pudding and Cool Whip in a large bowl and mix everything together with a wisk.

2. Cover the bowl and put it in the fridge to thicken; for one hour or more.

3. Wash, hull, and slice the strawberries; slice the bananas.

4. Fold the fruit and marshmallows into the cream mixture and serve immediately. This dessert is even better the next day!

Enjoy!

 

Lemon Bread July 20, 2016

Filed under: Breakfast,Dessert,Gluten Free,Make Ahead Meals,Quick Breads,Snacks — lewissisters @ 6:40 pm

Hi Everyone!This month’s recipe is a delicious Lemon quick bread. This recipe comes from one of my mom’s ward cookbook; I wrote it down a few years ago and recently ran across it. I decided the bread had to be this month’s recipe, because I love lemon in the summer time and my parents said it sounded amazing when I told them about it. The bread is almost like a pound cake, very lemony and delicious!

To make this bread gluten free I used gluten free flour. I also used regular milk, rather than almond milk; because I thought the almond milk would taste weird with the lemon. The recipe says the bread should sit 24 hours before eating, so the glaze can soak in. But my parents and I were not about to let this quick bread sit for 24 hours. Ha-ha The glaze is very delicious if you let it sit for the allotted time. 

Regarding the glaze… Be careful with how much lemon juice you use, I went a little overboard with the lemon juice and it was overpowering. When you squeeze the lemons watch out for seeds. And the glaze will soak all the way through the cake so it may not come out of the pan very well, even if you have greased it. I ran a knife around the edge of the bread and shook the pan as it sat up-side down on a plate. After several minutes of shaking the pan, the bread fell out.

I hope you give this easy delicious bread a try. It is fantastic when it is eaten warm and even better the next day.

 

 

Lemon Bread

1/3 cup melted butter

1 cup sugar

2 eggs

½ tsp almond extract

1 and 1/2 cups sifted flour (gluten free)

1 Tbsp grated lemon peel (one large lemon)

1 tsp baking powder

1 tsp salt

½ cup milk

Glaze:

3 Tbsps fresh lemon juice, a little more than one half slice of a large lemon

¼ cup powdered sugar

Directions:

1. Blend butter and sugar well, beat in eggs one at a time. Add almond extract.

2. Sift or mix dry ingredients together. Add dry ingredients to egg mixture alternately with the milk. Blend just until mixed.

3. Fold in lemon peel. Turn the batter into a greased loaf pan.

4. Bake at 325 degrees for 70 minutes, or until a toothpick comes out clean.

5. Glaze:

Mix fresh lemon juice and powdered sugar together; immediately spoon over baked hot loaf. (The glaze will soak all the way through the bread).

6. Cool for 10 minutes and remove from pan. Do not eat for 24 hours. (The bread is still wonderful if you eat it once it has slightly cooled)!

Enjoy!

 

Happy St. Patrick’s Day! March 17, 2016

Top of the morning to ya!
We would like to wish all of you a “Happy St. Patrick’s Day!”
I have never been to Ireland, so the following is a short list of things I love about the Emerald Isle: the landscape is so green and beautiful, shamrocks and castles, the accents are amazing, and traditional Irish music is fantastic. Being a drummer and lover of classic rock I cannot forget the bands U2, Thin Lizzie and Van Morrison; some great music right there!
On a side note, I am friends with one of Ireland’s Paralympian sprinters; fastest Paralympian in the world, Jason Smyth. He is the nicest guy.
If you would like to learn more about him, visit his website: http://www.jasonsmyth.ie lets help him get to Rio 2016. Jason won gold in Rio 2016, and continues to have great success at other events!

I hope you have a wonderful day!
The Lewissisters

 

Streusel Coffee Cake Gluten Free! March 2, 2016

Filed under: Angie's Cookbook,Breakfast,Cakes,Gluten Free,Snacks — lewissisters @ 5:06 pm

Hey everyone!
This is another recipe from Angie’s cookbook. I made it for my parents as a Valentine’s Day gift. I thought a baked gift would be great since my parents would have to drive me to pick out a gift because I can’t see what I am doing. Ha-ha
This is a delicious coffee cake, perfect for breakfast or a snack. The cake is easy to mix by hand, no need to get out your mixer, just use a large mixing bowl. Check the cake with a toothpick, the amazing streusel topping makes it so you can’t tell when the cake is golden brown. We used an 8-8 inch square disposable pan because we do not have a round cake pan. I used a gluten free pancake/baking mix because my grocery store was out of bisquick and it was fine; I also used sweetened vanilla almond milk.
The streusel topping is sweet, but the cake is not overpowering in sweetness. It is the perfect balance. My dad said: “It’s a keeper.”
Your house is going to smell amazing!
Thanks for the recipe Angie, we love it!

Streusel Coffee Cake

IMG_5359

2 cups Bisquick baking mix (gluten free bisquick)
½ cup milk (Almond Milk)
2 tablespoons white sugar
1 egg, beaten

Directions:
Heat oven to 375°.
Grease a 9-inch round pan. Combine above ingredients until well blended. Spread in pan.
Sprinkle batter with Streusel Topping.
Bake 18 to 22 minutes or until golden brown. Serve warm.

Streusel Topping:
1/3 cup Bisquick mix (gluten free bisquick)
1/3 cup packed brown sugar
2 tablespoons margarine or butter
½ teaspoon ground cinnamon
Stir all ingredients until crumbly.
The cake is done when a toothpick comes out clean.

Enjoy!

 

The Five Like Challenge February 12, 2016

Normally, I do not write posts like this; however, I feel like this could be a recipe for your happiness.
Yesterday when my dad and I were driving home, we heard John Legend’s “All of me” which made my dad say: “That’s a great song.” I agreed and added Colbie Caillat’s empowering song “Try”. Both songs have wonderful messages.
As the day continued I began to think about the times I compare myself to others and how it makes me feel, disappointed and the list goes on.
I was still pondering this subject as I went to bed, when an inspired thought came to me. I thought: “When you start comparing yourself to others, you need to stop. Starting tomorrow every morning you should get up and say five things you like about yourself.” I do not know why such a simple concept has never crossed my mind until now. I suppose it is because I have never thought about it for an extended period of time.
This morning, I took The Five like Challenge  and it made me feel happier. I hope everyone who reads our blog will take this challenge and start reminding yourself how wonderful you are and the amazing things you can do.
I hope The Five like Challenge becomes a routine that we fit into our day. I also hope that it brings us more self-confidence and joy.

Good luck! Remember, you are amazing!
The Lewissisters