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This past weekend I found several trees that were in full bloom. I stood under one and took 211 photos and every single one of them looks wonderful - not because of the photography but because they all fill my screen with soft color.
Every year the cherry tree in our garden blossoms in February, and it seems to attract the local blue tits, so I always try to get a shot or two before the next storm comes along and blows all the blossom away! D7100_46861.NEF. Many thanks for views, comments and favourites.
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Cherry blossoms of early bloom.
This is the first cherry blossom this year.
At Nishihirahata-park,Kanagawa pref.
Colorado Springs, CO - I hope everyone is enjoying 2016 (or the last hours of 2015). This Cherry Cream Pie is one of my favorite family holiday traditions. I'm not sure just where it came from but I've been enjoying this recipe for decades and decided to re-introduce it to the digital world again today.
I've modified the recipe slightly to make it more "from scratch" and to make it easier for me to have all ingredients "on hand". I've also modified it to have a healthier graham cracker crust as I was unhappy with the amount of butter and sugar my previous recipe required. You can find my previous recipe with the image posted as the first comment under this image.
Here is my most recent recipe:
Cherry Cream Pie
Two Graham Cracker Crusts
4 teaspoons of Cocoa Powder
6 tablespoons of plain or vanilla yogurt
18 Graham Crackers (crushed, pulverized, or otherwise turned to dust) NOTE: This is 2 packages
Blend yogurt, cocoa powder, and crushed Graham crackers into a dry even mix and then place into two identical pie pans. Press shell mix to evenly cover the pans and then bake pie shells for 5 minutes at 350 degrees. Remove shells from oven and allow to completely cool before assembling your pies. Note: I coat my fingers and the bottom of the pan with a little butter to make it easier to form the crust as the yogurt makes the mix a bit sticky to work with.
Cream filling
1/3 Cup Boiling Water
3tbs Butter (Melted)
2/3 Cups Sugar
1 Cup Powdered Milk
1/4tsp Almond Extract
16oz Cream Cheese (Softened) NOTE: Low-fat works well too!
1/3 Cup Lemon Juice
Using large mixer, blend 1/3 cup boiling water, 3 tbs melted butter, 2/3 cup sugar, and 1 cup powdered milk. Continue mixing until completely blended (this is a scratch substitute for sweetened condensed milk).
Leave mixer running on low and add 1/4 tsp Almond Extract. Add 16oz softened cream cheese. When everything is evenly blended, add 1/3 cup lemon juice and mix just long enough to obtain the creamy pie filling consistency. Pour or spoon half of this filling mixture into each of the two previously prepared pie shells. This filling is pretty thick and may need to be smoothed out with a spoon or scraper to evenly fill the pie shells.
Cherry Topping
1 Can Cherry Pie Filling (I often use the low sugar variety)
1/4 tsp Almond Extract
Mix the Almond Extract into the opened can of Cherry Pie filling with long handled spoon. Then carefully spoon cherry topping evenly over the top of each pie. Topping may sink slightly into the filling but will remain on top if carefully placed.
Cover and refrigerate pies before serving.
Note: I have also used Lemon and Blueberry toppings with good results.
Hi, everyone :)
I'm so sorry for my inactivity, but my Wi-Fi was broken... It kinda took ages for the repair :D
But now I'm back in the modernity ;D
Here's a cherry blossom for you! Happy Easter!
EXIFs:
Canon EOS 50D
Canon EF 100mm f/2.8 Macro USM
f/2.8
1/800s
ISO 100
no tripod, no flash
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