April 23rd, 2014

Lemon Blueberry Cream Pie

Lemon Blueberry Cream Pie


The past couple of months have been tough ones for Jocelyn and I.  Just a few short weeks ago, we said goodbye to our adorable, not-quite 2 year old  nephew/cousin Duncan.  This past Easter weekend, we also said goodbye to our mom and grandma.  It only seems fitting that today we should dedicate this post to her- especially since that is where we first acquired our love of cooking and good food.




Mom was a self-taught cook before the days of the cooking channels and ready-made mixes.  Even in her last days, she still enjoyed watching cooking shows and jotting down the recipe.  It’s no wonder, that one of the prize possessions I brought back with me is her recipe boxes filled with  handwritten tried and true favorites.

recipe box


One box couldn’t contain them all- it took two boxes, each organized, divided and sub-divided into categories so she could always find them.  Sometimes she added ones that just didn’t make the cut-  she would toss them and only leave the ones she loved.




My mom was well-known for her wonderful cooking – she was always the first take in a meal or bring a dessert, but it was her pies that she was most famous for.  My personal favorite is her Rhubarb Custard Pie, but we also love her Banana Cream Pie, her Fresh Strawberry and Fresh Peach Pies and so many more.  Many other of my mom’s family favorites are here on Caramel Potatoes such as her Banana Blueberry Muffins, Picnic Cake, Sloppy Joes, and Pork Chop Stew.  I could go on and on – there are just too many to name!  What a delicious legacy to pass on.  It’s the reason why we started Caramel Potatoes- so we could share and record all our family favorites that have become tradition and bind us together.   We’re thrilled that so many have followed along and hope you can make these recipes a part of your traditions to share with your families.

Lemon Blueberry Cream Pie


This Lemon Blueberry Cream Pie is one I had never had before, but I found the recipe in her box.  It’s light, fresh, and bursting with fresh flavor.  My husband loved it.  It will be a great addition to any summer barbecue.


Lemon Blueberry Cream Pie


1 cup sugar
3 tablespoons cornstarch
1 cup milk
3 egg yolks, beaten
1/4 cup butter
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 cup whipping cream (more for garnish optional)
2 tablespoons powdered sugar
1 cup sour cream
2 cups fresh blueberries
1 baked 9 in pie shell


Mix sugar and cornstarch together in a medium sauce pan.  Add milk, egg yolks, butter and lemon zest.  Whisk together and cook over medium heat until bubbly.  Continue cooking 2 minutes.  Remove from heat ad stir in the lemon juice.  Place the mixture in a bowl and cover with plastic wrap.  Cool, then refrigerate until cold.

Whip the cream with the powdered sugar until it is stiff.  Fold the whipped cream and sour cream into the pudding mix.  Stir in the blueberries and pour into prepared pie crust.  Refrigerate for at least 2 hours or overnight.  Serve with additional whipped cream if desired.




Posted under Fruit, Pie | 2 Comments
April 22nd, 2014

Strawberries and Cream White Chocolate Bark

strawberries and cream white chocolate bark

This Strawberries and Cream White Chocolate Bark is so amazing. I came across this recipe awhile ago and has been in my files of need to try recipes. I finally got around to it and I don’t know why it took so long for me to make it. It is two ingredients and less than five minutes, yet a perfect bark for summertime.  It is light and just the right amount of sweet.

strawberries and cream

Strawberries and Cream White Chocolate Bark


1 cup freeze dried strawberries
12 oz good quality white chocolate


On a sheet of parchment paper, arrange strawberries close together; reserving a few for the top. Melt chocolate according to package directions and pour over strawberries. Garnish the top with the reserved strawberries. Let cool completely before cutting to serve.

*Recipe from Chocolate, Chocolate and More  – Thanks Joan!!



April 21st, 2014

Hawaiian Fried Rice


We hope you had a wonderful Easter weekend.  If you happened to serve a holiday ham, you are going to love this delicious left-over recipe.

This Hawaiian Fried Rice combines the great sweet and salty combination of ham and pineapple with ginger, garlic, soy sauce and Sriracha to make a wonderful and light supper you can enjoy all summer long.




Hawaiian Fried Rice Recipe


  • 3 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons plus 1 teaspoon peanut oil
  • 1 cup (6 ounces) chopped ham
  • 1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
  • 6 scallions, white parts minced, green parts cut into 1/2-inch pieces
  • 1 small onion, halved and sliced thin
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 4 cups cooked long-grain white rice, cold
  • 2 large eggs, lightly beaten
  • 1 cup 1/2-inch pineapple pieces


  • 1. Combine soy sauce, sesame oil, and Sriracha in bowl and set aside. Heat 1 tablespoon peanut oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add ham, bell pepper, scallion whites, and onion and cook, stirring occasionally, until lightly browned, 7 to 9 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Transfer to plate.
  • 2. Heat 1 tablespoon peanut oil in now-empty skillet over medium-high heat until shimmering. Add rice and cook, breaking up clumps with spoon, until heated through, about 3 minutes.
  • 3. Push rice to 1 side of skillet; add remaining 1 teaspoon peanut oil to empty side of skillet. Add eggs to oiled side of skillet and cook, stirring, until set, about 30 seconds. Stir eggs and ham mixture into rice. Stir soy sauce mixture into rice until thoroughly combined. Off heat, stir in pineapple and scallion greens. Serve.

*Recipe from Cook’s Illustrated Cook’s Country, April/May 2013

Posted under Main Dish, Pork, Rice | 2 Comments
April 16th, 2014

Strawberry Sweet Rolls

Strawberry Sweet Rolls

Fresh Strawberry Sweet Rolls – that’s worth waking up early for!  Strawberries are are filling the produce section this spring and these sweet rolls are the perfect excuse to buy them up, chop them up, and eat them up!




Fresh strawberries tucked into sweet and tender rolls – YUM.  Don’t worry, the dough is easy to make and easy to work with.  You can even make them up the night before so you can eat them hot and fresh in the morning {see note at bottom of recipe}.


strawberry rolls strawberry cake 073


Whether you are looking for a fresh Easter breakfast or brunch, a way to celebrate the weekend, or an delicious summer reunion, these sweet rolls are just what you need.


Strawberry Sweet Rolls 064


We hope you have a wonderful Easter celebration.   Remember, if you need more holiday inspiration, check out our Easter Goodies here-  we’ve got you covered.


Strawberry Sweet Rolls



1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
1/2 teaspoon fine sea salt
4 1/4 cups all-purpose flour, plus more for dusting


2 tablespoons unsalted butter, softened
2 cups fresh strawberries, chopped small
1/3 cup sugar
1 tablespoon cornstarch


3/4 cup confectioners’ sugar
3 tablespoons unsalted butter, melted
2 tablespoons milk (more if needed)


In a small saucepan or in the microwave, warm the milk over moderately low heat until it’s warm but not hot.  Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.

Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.

Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.

Spread the 2 tablespoons of butter over the dough,  combine the sugar and corn starch together and toss with the strawberrie.  Immediately spread the strawberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.

Preheat the oven to 425°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

In a small bowl, whisk the confectioners’ sugar with the butter and milk to form a thick glaze.

Lift the rolls out of the pan using the parchment paper.  Drizzle glaze over rolls.  Serve warm or at room temperature.

Make Ahead:  The recipe can be prepared in advance by placing the filled and cut rolls in the refrigerate overnight and then return to room temperature and let rise before baking.
Recipe adapted from Food and Wine



April 15th, 2014

Cream Cheese Pancakes

cream cheese pancakes

Tired of the same old pancake for breakfast? Not that there is anything wrong with the classic Buttermilk Pancake, but sometimes it is fun to mix things up. These Cream Cheese Pancakes are just as easy to make, require ingredients that you may already have on hand and are oh so delicious.

If you are looking for some other pancakes to liven up your breakfast try these:

Oatmeal Raisin Cookie Pancakes
Overnight Yeast Pancakes
Lemon Souffle Pancakes
Mint Chocolate Chip Pancakes
Baked Pecan Pancake
Chunky Monkey Pancakes

Cream Cheese Pancakes


2 1/4 cups self-rising flour
2 1/2 Tablespoons sugar
3 ounces cream cheese, softened
1 egg
2 cups milk
1 Tablespoon butter, melted
3/4 teaspoon vanilla extract


In a large bowl, combine the self-rising flour and sugar together; make a well in the center. In a seperate bowl, combine the cream cheese and egg using a whisk. Slowly whisk in the milk; stir well. Add the melted butter and vanilla. Add the milk mixture to the dry ingredients, stirring just until moistened.

Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook on other side. Repeat with remaining batter. Serve warm.

jocelynsiggie <

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