Alright, let’s talk about them dessert shells, you know, the ones you fill with all sorts of good stuff. I ain’t no fancy baker, mind you, but I know a thing or two about makin’ tasty treats. My grandmama, she used to make somethin’ similar, only she called ‘em “little boats of yum.” Same difference, I reckon.
First off, you gotta figure out what kind of shells you want. Some folks like them puff pastry ones, all flaky and buttery. Them’s good, real good. You can buy ‘em ready-made at the store, which is what I mostly do, saves a whole lotta fussin’. But if you’re feelin’ ambitious, you can make your own. I tried it once, took me all day, and they weren’t much better than the store-bought ones, if I’m bein’ honest.
Then there’s them spongecake shells, soft and light. Them’s good for soakin’ up the juices from the fruit and stuff you put inside. Grandmama used to make hers from scratch, but I ain’t got time for that. I heard tell you can find gluten-free ones now, for folks with them allergies. That’s mighty considerate, I say.
Now, let’s get to the fillin’. That’s where the fun begins! You can put just about anything in them shells. My favorite? Berries, for sure. Strawberries, blueberries, raspberries, whatever’s lookin’ good at the market. Just toss ‘em together in a bowl, maybe add a little sugar if they ain’t sweet enough.
- Yogurt and Cool Whip: Mix ‘em together, keep ‘em cold in the fridge. That’s what the fancy recipes say, and it does taste mighty fine.
- Custard: Now, custard’s a bit more work, but it’s worth it. You can make it baked or soft, creamy or thick, whatever you like. I like mine plain, but some folks add vanilla or lemon or somethin’ else.
- Fruit: Like I said, berries are my favorite, but you can use peaches, pineapple, whatever you got. Heck, you could even use canned fruit cocktail if you’re in a pinch. Ain’t nothin’ wrong with that.
Once you got your shells and your fillin’, it’s time to put it all together. Just spoon the fillin’ into the shells, and you’re done. Easy peasy. You can get all fancy and drizzle some chocolate sauce or whipped cream on top, if you want. But me, I like to keep it simple. Just good, honest food, that’s what I say.
Now, if you’re makin’ these ahead of time, here’s what you do. Them puff pastry shells, you can bake ‘em ahead and keep ‘em in the freezer. Just wrap ‘em up good so they don’t get all freezer-burned. The fillin’, you can keep that in the fridge too, separate from the shells, of course. Then, when you’re ready to serve ‘em, just fill ‘em up and you’re good to go.
And remember, the best dessert is the one you like the best. Don’t let nobody tell you different. If you like it with canned peaches and Cool Whip, then that’s the best way to make it. It ain’t rocket science, folks. It’s just dessert. So have fun with it, experiment a little, and don’t worry too much about messin’ it up. Even if it ain’t perfect, it’ll still be tasty, I guarantee it.
One more thing, don’t forget them fruits are mighty good for you. They’re nutritious, they say. Appetizin’, that’s for sure. And easy to get ready and serve. That’s what makes ‘em so perfect for dessert. And you know, a little bit of somethin’ sweet ain’t gonna hurt nobody, long as you don’t eat the whole batch yourself.
So there you have it, my two cents on dessert shells. Hope it helps you make somethin’ delicious. Now get in that kitchen and start cookin’!
Tags: dessert shells, puff pastry, spongecake, berries, yogurt, cool whip, custard, fruit, recipe, easy dessert
Original article by the Author:yixunnet,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/easy-dessert-shells-recipe-make-delicious-treats-at-home/
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