My apologies for the severe lack of new recipes for several weeks! I've been busy between working and baking cookies! But it's time to resume the good old blog, and a classic Strawberry Pie recipe seems to be fitting for this time of year. This is one my mom makes every spring and summer. We're having it on Easter, which is always a great way to round out the Easter dinner. Fresh strawberries...mmmm....just makes me excited for summer!
Fresh Strawberry Pie
(serves 8)
1 quart fresh strawberries
1 refrigerated pie crust
1 cup sugar
3 T. cornstarch
3/4 cup water
Reddi-whip
Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. Top with whipped cream.
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I've skipped a few days and slacked off the recipe blogging, but all for good reason. I recently started my own cookie business, creating one-of-a-kind filled cookies of a variety of flavors. It had been an idea for awhile but I didn't know if I could pursue it or not. But thanks to a lot of time, effort, and experimenting, it has emerged! My website is complete enough to share with the world, and I look forward to expanding to shipping across the U.S. For now--local Pittsburgh orders only unless you arrange it with me, or I like you a whole lot. Since I just spent the weekend at Rosie's house in Cleveland, I wanted to post this recipe creation she came up with. She had some ripe bananas that she wanted to use up and also wanted to make something with Bailey's. So why not combine both and see how it goes? That's what we did with this banana bread! And surprisingly, it worked quite well. Oh and it's fairly healthy, too. A perfect thing to eat with Irish coffee! Okay, so the weather in Pittsburgh today is BEAUTIFUL. Spring, finally!! Since the sun is out and it's actually warm, I was reminded of an old favorite recipe that features lots of spring and summer fruit. Ever heard of fruit pizza? The "crust" is actually made out of sugar cookie dough and you top it with cream cheese and whatever fruit you want. It's pretty fantastic and great for this time of the year. It's one of those recipes that looks fairly impressive to take to a picnic or party...but it's actually very simple to make. Enjoy! I don't known why, but there's something about making bread from scratch that I find very satisfying. Sure, it takes a lot of effort, but it is SO worth it. This is one of those recipes. I had been wanting to experiment with bagels and try making them myself, which sometimes can be disastrous. However, this recipe was actually easier than I thought (thanks to the bread machine) and I ended up with 8 wonderful homemade bagels that made me never want to buy bagels again. The nice thing about this recipe, like most of the ones I post, is that you can sub in different fruit/nut combinations or leave them out all together. It's hard to believe that boiling bread dough can create something so lovely. Cranberry Nut Bagels I just found the recipe for this drink today, so I have yet to try it, but I thought it looked good and it sort of takes traditional Irish coffee to the next level with some Grand Marnier in place of whiskey. It looks like a lovely after-dinner drink and is a perfect one to make for St. Patrick's Day! Have a cup of this with some scones or soda bread and may the luck of the Irish be with you. After a weekend in Philadelphia, I wanted to post another middle eastern recipe after going to a great Syrian restaurant in the city. The hummus there was good, but I think I can top it. Most people assume that hummus is pretty healthy, and while it does have loads of protein and is better than the average dip or appetizer, most store-bought kinds have a ton of oil and sesame paste in them. I'm a huge fan of the stuff and wanted to find a lighter version with less oil and more flavor. I must say, this is now the new standard hummus in my house. Instead of using 1/2 cup or more of oil to make a smooth hummus, you use lemon juice and cottage cheese. Sounds strange, but it's amazing. With just a few ingredients, you can whip up enough to last for a week. And it's cheaper than having to keep buying it. I recommend giving this a shot. (You can also add whatever spices you want. I always use curry powder.) When I went on a mission trip to the Dominican Republic last year, our group's favorite breakfast by far was the baked oatmeal. I had never even heard of this before, but seriously--so good! Sort of tastes like a oatmeal cookies and we ate ours with yogurt and pineapple. This is a great recipe because you can add raisins, craisins, or any fruit you want. The recipe says to bake in a 13 x 9 pan, but you probably could use a smaller, square pan and make it a little thicker. (Just bake it a few minutes longer.) Definitely give this one a try. Today's recipe is almost embarrassingly easy. Yet, people always go crazy for this pie! I made this several times in college since it was pretty difficult to bake anything ever, and my friends loved it. It's like taking a no-bake cookie and turning it into a frozen, creamy pie. It reminds me a little bit of an ice-cream cake...minus the cake part. This makes a great spring/summer dessert AND it's pretty inexpensive to make. I always decorate mine with some extra whipped cream and chocolate chips or Reese's pieces. Enjoy! |
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April 2009
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