Now I know I am still posting about Illinois and it is killing me because I have so many things to write about now that I am here in Ohio and have access to so many fresh gardens. It is also my dads birthday tomorrow and he hates gifts, but loves a great meal! Now since we feared that the angel food cake would not turn out as heavenly as it did, we turned to the frozen strawberries and pie crust in the freezer to make a strawberry cream pie ( our twist was to add some extra blueberries leftover in the freezer). This is a recipe in the archives that my “adopted” mom copied from a newspaper article. The only problem is I have no clue which one or whose recipe it is. The recipe reads as follows
Strawberry Cream Pie Recipe
Bake your favorite flaky crust and cool. In the meantime whip one cup of whipping cream until stiff and set aside. Using the same beaters whip 8oz cream cheese, 1/2 cup of sugar, and 1 tsp of vanilla until smooth. Fold into whipped cream and pour into crust and chill.
This is where we added a layer of blueberries which I highly recommend. Oh and this is not a mirror image…we made two pies.
Wash and hull 1 quart of strawberries (1 1/2 cups). Place in saucepan with 1/2 cup of white wine and 1/2 cup of sugar and a pinch of salt. Bring to a boil and cook 5 minutes mashing strawberries. The recipe then says to strain the strawberries, but we decided to use an immersion blender and keep all the strawberry goodness inside. Combine a tablespoon of each water and cornstarch and stir into strawberry juice to thicken. Remove from heat and add 1 tsp of lemon, 1/2 tsp almond extract, and some red food coloring. Drizzle over pie and serve chilled!
Above is Mary Ann rolling out the crust which she made in a big batch and had ready in the freezer. Below the pie before glaze, and to the right the completed pies which could not wait for a picture before being devoured.
So many more great things to come this week. Key words include Subway, Szlays, Farmers Market Fresh, and of course lots of sweets!