Remember you can make your own strawberry pie filling from the recipe I shared when I was mad at the canned stuff folks. I made mine with fresh strawberries for today’s recipe and was delighted with the taste and consistency. It adds a little more time to the preparation of the dessert, but so worth it in quality and flavor.

I used my new favorite, lavash flat bread for my pizza crust and was quite pleased with the result. I also used store bought marinara sauce. My homemade is too chunky and not thick enough. I used Paul Newman and froze the unused portion for another pizza or my next pot of soup.

The little orange truffles are so delicious. They got rave reviews. For best flavor, use good quality white chocolate. There is no such thing as white chocolate, so use the best imposter.

I just had to share the truffle frosting. Use it on your favorite chocolate cake, white cake, yellow cake or big spoon. Store it and the finished cake in the refrigerator.

Banana Split Dump Cake

1 can strawberry pie filling

1 (20-ounce) can crushed pineapple, lightly drained

1 cake mix, your choice white, yellow or French vanilla

1 stick butter

1 cup coconut

1/2 cup chopped pecans or walnuts

2 bananas

1 (8-ounce) carton extra creamy Cool Whip

Chocolate sauce

Maraschino cherry, optional

Preheat oven to 350F. Spray a 9x13 baking dish with Pam. Spread pie filling evenly in bottom of the prepared pan. Spread pineapple evenly over strawberry layer. Sprinkle cake mix evenly over pineapple. (I sift the cake mix to remove the lumps. Don’t discard the lumps. Push all the mix through the sieve.) Sprinkle coconut over cake mix. Top with nuts. Cut butter into thin slices and place evenly over all. Bake 50-60 minutes.

To serve: spoon cake into serving dishes; add sliced banana, chocolate sauce and whipped topping. Garnish with a cherry if desired.

Remember to use the salad shooter and a very cold stick of butter to get even distribution of the butter. Did you get yours back from your daughter yet?

Orange Truffles

1/2 cup butter

Zest of one orange

6 tablespoons heavy cream

1 1/2 teaspoons orange extract

2 cups white chocolate chips

Powdered sugar

Put chips in a small bowl; set aside. In a small, heavy saucepan, melt butter, add orange zest. Stir in heavy cream. Heat until small bubbles appear on the side of the pan. Stir in the extract. Pour the hot mixture through a sieve into the chips. Stir until fully melted. Pour into a pie plate. Cover and chill until firm. Spoon out by tablespoonfuls, roll into balls and toss in powdered sugar until coated. Store in the refrigerator.

Vegetable Pizza

Flat bread or pizza crust

1/2 cup marinara sauce

1 small zucchini, very thinly sliced

1 small yellow squash, very thinly sliced

1 small onion, very thinly sliced

1/2 green bell pepper, julienned

1/2 yellow bell pepper, julienned

2 medium sized tomatoes, coarsely diced

6-8 large mushrooms, sliced

Salt and pepper to taste

1 cup shredded Italian cheese blend

1 cup shredded Mexican cheese blend

Preheat oven to 475F. Place flat bread on a baking sheet with sides. Spoon sauce over crust and spread evenly to within a half inch of the edges. Add layers of vegetables. Season to taste. Sprinkle layers of cheese evenly over all. Bake until filling is bubbly and cheese is golden.

Chocolate Truffle Icing

1 cup butter at room temperature

3/4 cup heavy cream

1 tablespoon vanilla extract

3 cups powdered sugar

1 cup cocoa powder

2 teaspoons instant espresso powder

In a medium bowl, beat butter with cream only until smooth. Add vanilla. Add remaining ingredients and beat until light.

If you over beat the butter and cream, it will separate. Stop beating and gradually beat in the rest of the ingredients. It will smooth out.

MISS OLIVIA Sipe is the owner of Miss Olivia’s Table in Maryville.

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