The Rocky Creek Scotties really know how to live! This recipe was great served over sherbet and we spooned it over warm french toast the next morning! That was to die for!!
1 pint strawberries, hulled and coarsely chopped
1 cup coarsely chopped fresh (or frozen) pineapple
1/2 cup coarsely chopped mango or peach
1 tsp. finely shredded lime peel
2 tablespoons lime juice
1 tablespoon honey
1/2 tsp grated fresh ginger
1/4 tsp. cracked black pepper
Combine all ingredients. Cover and chill at least 2 hours or up to 24 hours.
Serve over a scoop of raspberry sherbet. Garnish with a round of Walkers Scottish Shortbread. Perfect warm weather treat!
Maggie and Mitch sent us this pawesome recipe for Whip Cream Pie!
Just look how happy they are, just thinking about PIE!
It was soooo easy and really yummy. We made this when Dad's sister and her daughter came to visit. When we all came home from the beach, we scarfed the pie right up! It was a big HIT!
Whip Cream Pie
Crush with a rolling pin, 14 Pecan Sandie brand cookies between 2 pieces of wax paper or inside a platic bag. Sprinkle the crumbs into a 9" pie pan and even them out.
Whip 1/2 pint of whipping cream until stiff. Slowly pour 1 can of Eagle Brand Milk on top of the whip cream. Add 1/3 cup fresh lemon juice to the whip cream -Eagle Brand Milk mixture and continue beating till light and fluffy.
Pour this mixture into the Pecan Sandie pie crust and refrigerate for 3 hours.
(We decorated the top with lemon zest shavings...since we had the lemon anyway. Next time we are going to decorate the top with wild blackberries!)
Thanks Maggie, Mitch, Piper, Ruairi, Lilly and Carrleigh! We love dessert ; )