Posts Tagged ‘strawberry’

• Strawberry Chiffon

  Date: 2009.07.18 | Category: Baking, Nany Knows | Response: 0

  We began the week with a Strawberry Pie and I thought we would end with one as well.  This recipe is from Nany’s kitchen as so many this week have been.  What can I say?  I honestly believe my grandmother is the best.  Period.  End of discussion.

  Ingredients:

  1 small package strawberry gelatin
  1 c. hot water
  1/2 c. cold water
  1 pint vanilla ice cream
  1 c. fresh strawberries
  2 8-inch pie shells
  whipped cream

  Dissolve strawberry gelatin in hot water.  Add cold water and stir.  Add ice cream and mix thoroughly.  Put into refrigerator for 1/2 hour.  Add fresh strawberries and blend.  Pour into pie shell and put in ice box for two hours.  Top with whipped cream.

  These recipe makes TWO PIES.  I have my fork ready for some pie ladies and gentlemen.  Who is inviting me over this weekend for one of these treats?

  xo–me

• Strawberry Pie

  Date: 2009.07.13 | Category: Baking | Response: 0

  A couple of years ago, my hometown put together the latest collection of recipes from the members of the community.  It’s a great fundraiser for the Historical Society and more importantly, the great recipes of generations are put to paper for future generations to create.  I have fallen in love with many recipes in this book and hope to share many with you in the coming months.  Today I am focused on a most delicious pie recipe submitted by my dear GMB.  You will remember Miss B was my junior high school Home Ec teacher, my friend and most definitely a person who helped to shape me become the lady I am today.  Miss B’s recipes are ALWAYS a home run.  When I asked Miss B about sharing her recipes she said (ever the modest lady) that many of her recipes were not truly hers but rather from the previous generations of ladies in her family.  I think those are the best kind.  This one will not disappoint!

  Ingredients:

  2 pt. fresh strawberries
  3/4 c. sugar
  3 Tbsp. cornstarch
  1 baked pie shell
  whipped cream

  Crush 1 pt. strawberries and place in a saucepan.  Add sugar and cornstarch.  Boil until thick and transparent, about 5 minutes.  Line pie shell with the other pint of strawberries (hauled and left whole).  Pour hot mixture over berries, chill.  Serve with whipped cream.

  This is a great addition to a picnic, cook out, dinner or as a housewarming gift for your new neighbor.  Thank you Miss B for sharing this recipe!

  xo–me

• Merry Meringue

  Date: 2009.05.26 | Category: Baking | Response: 0

  Meringue is a hard word to spell and even harder to pronounce for a first grader.  My mother tells a great story of me passing the local bakery and reading the sign in the door.  Lemon meringue pie came out of my mouth as lemon mer-gan-ee.  I struggled to say it correctly but always knew what it was from that day forward and how much I enjoyed it.  I loved eating my Nany’s lemon meringue pie as much as her chocolate cake.  Once I got old enough to try my hand at making a meringue, I realize how challenging it can be.  I believe the key is to have the freshest eggs possible.  If you live near a farm, go buy them from the farmer.

  Today I have a fabulous meringue with marinated strawberries.  It is a lovely, light nonfat dessert.  Like anything, it is best served fresh but if you must, you can make it a few days in advance but be sure to store the meringue in an airtight container in the fridge.  This recipe requires some time so plan accordingly.

  Ingredients:

  2 large egg whites
  1/2 tsp. fresh lemon juice
  1/2 c. + 1 tsp. sugar
  2 c. hulled, quartered fresh strawberries
  1/2 c. port
  2 Tbs. fresh OJ
  1/2 tsp. orange zest
  4 springs fresh mint

  Place the strawberries in a large shallow glass bowl.  In a small bowl, whisk together the port, orange juice, 1 tsp. sugar, and orange zest.   Pour over strawberries and toss to combine.  Cover and refrigerate for 2 hours, stirring occasionally.

  Preheat the over to 200.

  Place the egg whites and lemon juice in a large bowl.   Beat with an electric mix on medium speed until soft peaks form.  Gradually add the remaining sugar and beat on high speed until the whites are shiny and stiff.

  Fit a pastry bag with a fluted tip.  Fill the bag with the egg-white mixture.  Onto a nonstick backing sheet, carefully squeeze out four 3″-diameter circles by forming a spiral, working from the inside out, to form the meringue base.  Carefully pipe a line around the exterior edge of the circles to form a basket effect.

  Bake the meringues for 3 hours or until they are very dry and a dark cream color.  Remove from the oven and cool on the baking sheet.

  Place a meringue shell on each of 4 dessert plates.  Fill the center of each shell with the strawberries.  Garnish with mint.  Enjoy.