So I was asked by a friend, why did I go back to food blogging or blogging in general? I missed it. I love to cook, it is a stress relief for me.
Why was I being asked about getting back into blogging? I simply was burned out was why I stopped a few years ago on my old recipe blog. I blogged every day for 2 years straight. It is a lot to do and maintain. Then I started
Then I started The Lovely Pink Diva It was supposed to be a weekly magazine to motivate women. It underwent so many changes, that it too consumed me so much I didn’t have a life, it was all blog. Plus It a great publication, but after so many changes, plus a partnership, my heart wasn’t in it anymore. I gave it to my partner. I needed time for me.
So how do I know I won’t burn out again? I don’t, but this time I am writing on my time. I am not doing it every day. I will do it at least once a week. I am doing writing for fun, I am not promoting like I did in the past. People don’t realize the work that goes into creating a popular blog. My old recipe blog was retired at 60,000 monthly views. That is a lot of time behind the computer to get impressions like that. You wonder why I burned out. This time is
I will do it at least once a week. I am doing writing for fun, I am not promoting like I did in the past. People don’t realize the work that goes into creating a popular blog. My old recipe blog was retired at 60,000 monthly views. That is a lot of time behind the computer to get impressions like that. You wonder why I burned out. This time is
My old recipe blog was retired at 60,000 monthly views. That is a lot of time behind the computer to get impressions like that. You wonder why I burned out. This time is
This time is different. If this becomes popular that is great, if not it is ok. I been there I have done it, this just for fun.
I will be happy if I have 1 fan or if I have 10,000 fans. I learned that with my other blogs. Being housebound, made for the perfect time to start a new recipe blog.
Speaking of being housebound, not being able to drive anywhere can actually be a positive thing. One I am actually saving money because I am not driving, so saving on gas. Plus another benefit, I can’t go shopping, I can’t impulse buy. So in a way being in the cast for 2 weeks, I actually save money.
Meanwhile, I cleaned out my fridge and cupboards to keep me entertained. I found a box of Jello, that was Cherry Lemonade. Hmmm, what can I do with it?
I had this recipe for a grapefruit pie, it has Strawberry Jello in it. Ok, I am very well stocked on fruit cups from Del Monte in my refrigerator. One of which is a citrus fruit salad. Let’s run with this I thought, what I got was a surprisingly very good, the lemonade and cherry of the Jello, with the citrus of the grapefruit and oranges went very well together. It is a good warm weather pie.
Truthfully, to make a good pie you need a good crust. Sometimes making a pie crust is a pain in the butt. You want a good tasty, flaky crust. Rolling dough too much can result in a tough crust. I have a secret recipe that not only can you have great tasting flaky crust, what if I told there is no rolling with it? It is a pie crust dream in a pie plate so to say!
Florida Citrus Pie is an easy citrus jello pie you can make.
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/2 cup oil or melted butter
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 1/2 cups water
- 1 box Cherry Lemonade gelatin 3oz
- 2 containers of Del Monte Citrus Salad 6.5 oz drained
- 1 prebaked pie shell
- whipped cream for serving
- You want to combine all the dry ingredients into a pie plate. Make sure you mix it up well in it and then make a well. The best way I have found to make a well is to use the bottom of a glass or the bottom of my 1 cup measuring cup. Just press it into the center, lift and Viola! You have a well in the flour.
- Next you want to add the wet ingredients into the well. There is several options you can do here, meaning the oil and butter. Butter can make it a bit more flakier with a bit of a short bread type of flavor to it. Vegetable oil woks well too, I have had a friend do this with a coconut oil and loves it to make it a bit healthier. It works well, basically it all depends on your taste.
- Mix it all together with a fork in the pie plate. Yep that is right the pie plate. Don’t worry about flour residue. Think about it, when you roll out dough, do you not do it it on a floured surface? And doesn’t that dough have a light coating of flour on it? This the same thing, your just doing less work and less cleanup as well!
- Once you form your ball, it is time to make it into a crust!
- Simply press it into the pan, you can flute the edges to create a nice edge, but note this recipe only makes for one crust, if your doing a pie that requires a top and bottom, well my dears you will have to use a bowl for the other crust I am afraid, but I will give you this tip when you roll it out for the top part, use a cookie cutter to cut out a few cute shapes, then put on the pie. Apple pie with leaves cut out on top is really cute, then for fun you can add the cut out leaves on the top, just moisten with a bit water and press them down. But that is for another post in the future. Once you have the crust pushed down in the plate, couple fork holes in it and you want to bake it at 375 for 10-12 minutes till a nice golden brown. That is my secret flaky pie crust. Told you it was super easy.
- So now onto this pie, now that we have the crust all done. For this you will need:
- In a medium sauce pan, you want to combine the water, sugar, and cornstarch. I know the question will come up can I use splenda? I am not a fan of artificial sweeteners, I hate the taste. Even though I am on a diet, I rather go without sugar then to have the artificial taste, that is just me though. So to answer, I do not know, if you like to try it with splenda, then sure go ahead.
- You want to cook it on medium heat until the mixture becomes thick and clear. As soon as it looks less milky and you feel the thickness, take it off the heat, otherwise you have a mess.
- Now it time to add that Jello. You could use Strawberry Jello, like I said the original recipe I had that this based off of used strawberry, they also used another fruit as well. Do not be afraid to try something, you never know it might work, just like it worked out in this recipe.
- After stirring in that Jello, time to add the fruit. What I like about the Del Monte cups, which by the way you find in the produce aisle at the store, is they are already sectioned and cut, so no prep work. You only have to drain the liquid, which I am saving for another recipe I have an idea with. Let’s just say I am in a citrus type of mood right now. Ok give me a break I am stuck inside and the sun is shining I would love to be walking on the shores of Lake Erie right now, but can not. Truthfully, I rather be in Florida, but Cleveland has a beach, just not a real beach like in Florida, but anyway stir in the fruit.
- Time to pour the Jello mixture into the pie crust. Then let it set up about 2 hour is your refrigerator.
- After chilling it time to serve this baby up. Top off with a bit of whipped cream or whipped topping and you have a delightful pie.
|Amount Per Serving||As Served|
|Calories 320 kcal Calories from fat|
|% Daily Value|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|