Monthly Archives: November 2012

Cranberry Fool – One of my FAVORITE Desserts!

Here is a recipe that our family has make every new year’s eve as far back as I can remember as a child and often other times during the year. In the summer time, we substitute blackberries or raspberries for the cranberries.   

A “Fool” is a dish made of fruit, scalded or stewed, crushed and mixed with cream.

This recipe is included in my upcoming cookbook, “A Kitchen Full of Kid Tested, From Scratch Recipes” being released in January of 2013.


Cranberry Fool


  • 16 oz cranberries, fresh or frozen (thawed)*
  • 3 Tablespoons orange zest
  • 1/2 cup orange juice
  • 1 teaspoon almond extract
  • 1 cup sugar
  • 2 cups whipping cream



Simmer cranberries, 1 Tablespoon zest, 1/2 cup sugar and orange juice on stove until cranberries have “popped”.

Remove from heat. Add 1teaspoon almond extract and stir. Set mixture aside to cool.

Whip 1/2 cup sugar and 2 cups whipping cream in a chilled mixing bowl on high speed until fluffy.

Once the cranberry mixture is cooled, pulse-chop the mixture in a food processor or blender.  Set aside 1/2 cup of mixture for use as topping.

Fold cranberry mixture into whipped cream. Drizzle the 1/2 cup of cranberries mixture that was set aside on top of  folded dessert. Sprinkle with remaining zest.

Chill and serve. Makes 12.


*Cranberries freeze incredibly well. Buy them in bulk during the holidays while they are on sale, freeze and use them year-round.

Organizing your pantry

Having an organized pantry is important in your kitchen. It allows for less time during meal preparation and a much better feel in your kitchen. I know that I feel a whole lot better when I walk into my kitchen and know exactly what I have in my pantry.

We do dehydrate a TON of veggies and herbs from our garden that I use in a variety of cooking when I do not have fresh available. I know that if I bag them up in zipper bags, then I can’t always find what I was looking for when I need it. We also store all of our mixes in gallon sized jars.

In my pantry, I use mason jars in both pint and quart and recycled gallon size pickle jars work great for mixes and bulk food.I don’ t loose anything this way!!!

I also use chalkboard labels so that I can change the label on them if I need to (There are many out on the market. I posted a link to the least expensive that I found on The changable labels come in handy with our homemade instant oatmeal container. The kids always know what flavor is available!!

It does not take a ton of money to make your pantry be usable. (Yes, those are milk crates as extra shelves as well!)