Hello, everybody! The Fresh Pioneer is back and we have a quick and easy recipe. I'm not a fan of canned fruit or canned filling, but my kids saw this on a kids' cooking video, so they wanted to try it. Surprisingly, it wasn't too bad!
How's that for a recommendation, haha! No, seriously, it was pretty good for something that comes out of a can and a tube, respectively.
You'll need one can of raspberry pile filling/jelly. I think that banner at the top says NO FRUCTOSE CORN SYRUP, but the way it was cut off makes me laugh.
Cut the pastry into squares, placing a few TBS of the filling onto each square and sealing with a form. Cook in the oven at 375F for about 10-15 minutes. MMMM, fresh out of the oven!
We also made an incredible fresh peach and cinnamon cobbler that I'll share next weekend. Fall is here and soon we'll be making everything pumpkin but for right now, we're enjoying apple season and the last of the grape harvest.
My mother and her friend made dozens of jars of fresh Concord grape juice. She brought us a whole box of jars and we drank it cold, on ice, heated with spices, and with sparkling water. It's nothing like store bought juice! If you ever wanted a chance to make your own grape juice, here a link to a step-by-step post. Super easy and after canning, it will last for a really long time. (Unless you have six kids, and in that case, it lasts about a week.)
Leaving you with this picture of our zucchini bread just out of the oven. Passing you all a virtual slice with some fresh, chilled butter.
Pop on over to Pride, Prejudice, and Cheese Grits facebook page or my web site The Things that Last for books news. Until next time!