One thing I love about this recipe is that you can use any canned compot, or you can make your own. You can even make it sugar free version with a sugar free filling.
The other thing I love about this recipe is that it is simple and something I can make quickly but it's made to look like I spent all day on them. These would be great for a potluck or a quick dessert to take to someone's house for dinner. I hope you enjoy this one as much as I do! INGREDIENTS 1 14.1oz package refrigerated Pillsbury Pie Crust 1 egg 1 tablespoon water 1 cup Lemon Créme Filling 1/3 cup white chocolate chips 1/8 tsp shortening DIRECTIONS
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INGREDIENTS 1 1/2 cup finely ground oats 1/3 cup coconut oil 2 tbsp ground cinnamon 1 tsp 100% pure lanolin (optional) 4 tbsp castor oil (or sweet almond oil) 1/3 cup brown sugar DIRECTIONS In a medium size bowl combine ground oats, cinnamon, and brown sugar. In a smal, microwave safe, bowl combine coconut oil, lanolin, and castor oil. Microwave for 20-30 seconds at a time until coconut oil is melted. Stir oils and pour on to oats, and mix thoroughly to combine. Spoon mixture into airtight container. I put ours in a wide mouth pint size jar.
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This is a great resource page for gardeners that are just beginning and those that have been doing it a long time.
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On the go a lot? Don't have time to always make a wholesome dinner for your family? Check out these recipes to get you ahead of the game.
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How to's, ideas, inspiration, books, and so much more for learning how to can and preserve your food.
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