Our Easter dessert {pink lemonade pie with raspberries, homemade cool whip, & homemade sweetened condensed milk}

Pink Lemonade Pie. It sounds like it could either be absolutely delicious or not so great. I like pink lemonade. And I really like pie. So, I should like pink lemonade pie, right!?

This is one of those recipes I’ve been wanting to try but the problem is that of the three main ingredients, I don’t want to buy two of them – cool whip (too many chemicals) and sweetened condensed milk (I don’t buy canned foods if I can help it). So I had to spend a little time in the kitchen and get creative. But I got it to work out and the result is a delicious pie in my freezer waiting for Easter lunch! Yum!

homemade cool whip

sweetened condensed milk

milk and oil

pie crust

mixing together pink lemonade pie

pink lemonade pie with raspberries


Pink Lemonade Pie (as written on Mema’s recipe card)

1 large can frozen pink lemonade concentrate

1 can Eagle Brand sweetened condensed milk

1 large container cool whip

1 pie shell, baked

Mix together pink lemonade concentrate and condensed milk. Fold in cool whip. Pour into bake pie shell. Put in fridge or freezer.

Pink Lemonade Pie (as made by Trish)

{with homemade cool whip, homemade sweetened condensed milk, and raspberries}

~ for the cool whip:

1 c. heavy whipping cream

1 tsp. vanilla

3 T. sugar

1 tsp. guar gum (you can also use xanthan gum)

In an electric mixer, mix together whipping cream and vanilla on medium-low speed. Slowly sprinkle in sugar and guar gum as the mixer is going (make sure to do this slowly to prevent the dry ingredients from clumping). Once the ingredients are mixed, put the mixer on medium-high speed and mix for about 6 minutes or until the mixture is as thick as cool whip.

~ for the sweetened condensed milk:

1 c. instant nonfat dry milk

2/3 c. sugar

1/3 c. boiling water

3 T. melted butter (or margarine)

Combine all ingredients in container of electric blender. Process until smooth. Store in refrigerator.

~ for the pie crust (I used a recipe Mema got from her friend Pat Bennett):

2 c. all purpose flour

1 tsp. salt

1/2 c. oil

1/4 c. cold milk (2%)

Put oil and milk in same bowl. Do Not Stir. In a separate bowl, mix together flour and salt. Pour the oil and milk into the flour mixture. Stir with a fork. Refrigerate for about 20 minutes. On a floured surface, roll out to about 1/8-inch thick. Press into a pie plate and prick with a fork. Place a sheet of parchment paper into the pie shell and fill with dry beans or pie weights. Bake at 350 for 10 minutes. Remove the parchment paper & dry beans/pie weights and bake an additional 10 minutes or until golden brown.

~ Putting the pie together:

1 large can frozen pink lemonade concentrate

1 batch of homemade cool whip

1 jar of homemade sweetened condensed milk

1 c. frozen raspberries

1 pie crust, baked and cooled

Mix together pink lemonade concentrate and sweetened condensed milk. Fold in homemade cool whip. Fold in frozen raspberries. Pour into the baked pie crust and put in freezer uncovered. Once the pie has frozen, cover with parchment paper or wax paper.

Serve with fresh raspberries and more homemade cool whip or homemade whipped cream.



I promise it’s not as bad as it sounds {sauerkraut salad}

I can’t believe I actually tried this recipe!  I don’t know about you but even the name ‘sauerkraut salad’ sounds absolutely unappetizing (this is coming from someone who loves sauerkraut).  But I happened to have leftover sauerkraut in the fridge and some time on my hands today so I got the crazy urge to mix this together.

sauerkraut saladsauerkraut salad

I have no idea where Mema got this recipe and I can only imagine what the person was thinking when they first said, ‘Hmm, I think a nice sauerkraut salad would go with this meal.’  But whoever that person was, they actually got it right!  This is definitely not for the faint-hearted.  Adding horseradish to sauerkraut makes for a pretty powerful punch. But somehow the apples and onions add a delicious crunch and tone down the sauerkraut/horseradish combination, even if just a bit.

sauerkraut salad

The recipe serves 2 (although that would be pretty big servings) so I halved it.  I couldn’t imagine any one else in my family wanting to try this.  But I ate it and enjoyed it!  And if you like sauerkraut, I think you might too.  And if you’re heading to a potluck you should take a big bowl of sauerkraut salad.  It’s guaranteed to get people talking!

Sauerkraut Salad

serves 2

1 c. drained sauerkraut

1 medium apple, chopped (you can also use dried apple)

2 ounces thinly sliced onion

1 tsp. horseradish

2 tsp. oil

Combine kraut, apple, onion, and horseradish in a bowl.  Toss.  Add oil and mix well.

Enjoy (if you dare!)

Winter’s last hurrah {pear nut torte}

Winter decided to have one last hurrah before allowing spring to show itself! I knew it was coming but wasn’t expecting any accumulation.  I thought it might just flurry a bit with a some sleet and rain.  Nope.  We now have about 4 inches of snow on the ground.  So what does one do with an unexpected snowfall?! We stayed in our jammies all day; we played games; J did some crafting; R did some racing; Ted did some filing; and I caught up on some chores, paid bills, & finally made it into the kitchen to make a pear nut torte.


I have a bay window in my kitchen that allows for a wonderful view into the world.  I often go to these windows and peak out to see what’s going on and when I’m cooking I get rather distracted with these windows.  Today I saw a group of robins taking shelter under some bushes, searching for seeds; the brightest cardinal I have ever seen perched atop a street sign; snowflakes the size of my boys’ hands floating to the ground; and then a vast number of slightly smaller snowflakes, so numerous I felt I was in a snowglobe.  It was a beautiful day to be cooking in the kitchen!

pear nut torte

But fortunately I did not get too distracted with the serenity of the snowfall and got the pear nut torte baked!  I love how the pears cooked down in this recipe and how the pecans give it a little texture.  I didn’t add the raisins, just because I don’t particularly care for raisins in stuff like this.  The cake is absolutely delicious though.  My husband is eating his third piece right now!  Hopefully we’ll have some left for tomorrow – I just saw that schools are cancelled.  The boys will want some for dessert after lunch!

Pear Nut Torte

2 to 3 fresh winter pears (enough to make 2 1/2 cups)

1/2 c. butter

1 c. granulated sugar

1/2 c. brown sugar

2 eggs

1 tsp. vanilla

2 c. all-purpose flour

2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

3/4 tsp. nutmeg

1/2 c. chopped nuts (I used pecans)

1 c. raisins

Core the pears, but do not peel, and finely chop.  Cream butter and both sugars.  Add eggs, one at a time, beating well after each addition.  Add vanilla.  Sift together flour, baking soda, salt, cinnamon, and nutmeg.  Add to creamed mixture and blend well.  Add chopped pears, nuts, and raisins.  Mix lightly but thoroughly.  Put into a greased and floured 2 qt. fluted tube pan.  Bake at 350 degrees for 60 to 70 minutes (check at 45 minutes, mine took less time) or until cake is done.  Cool a few minutes before putting on a wire rack.