A small, family farm in Wisconsin

Posts tagged ‘baking’

It’s Strawberry Season

Fresh berries

Fresh berries

One of our neighbors has a strawberry farm. He brought us a flat of berries because he’s a nice guy. I spent today dealing with the berries.
When my kids were in elementary school their school had an annual pie social at the end of the school year. Each family was expected to bring 2 pies, preferably home-made. If they weren’t home-made you would receive the big stink eye from more than one PTA lady. Some families donated money in lieu of home-made pies.
I usually made fresh strawberry pies for the pie social. They looked so pretty, tasted delicious, and disappeared quickly.
The first thing I made with my lovely free berries was strawberry pie.

Strawberry pie

Strawberry pie

1 pie shell, 8 or 9 ”
4 cups sliced fresh strawberries
3/4 cup sugar
2 Tbls corn starch
1 pk strawberry jello ( can use sugar-free)
1 cup water
Bake your pie shell until golden brown, about 13 minutes
When pie shell is cool pour the sliced berries into it and level them off.
Mix water, sugar, and cornstarch in a saucepan and cook until thickened.
Remove from heat and mix in jello powder until dissolved. Cool about 20 minutes.

Strawberry freezer jam

Strawberry freezer jam

Pour the strawberry filling over the strawberries in the pie shell.
Refrigerate. Serve with whipped cream or Cool Whip.
I also made freezer jam today, and had berries left over so I froze a couple of containers for strawberry shortcake next winter.

Nature’s Perfect Food

Strawberry Cheesecake Brownies.  Seriously!  You could argue that many food groups are represented in this heavenly delight.  I have to be honest and tell you that two of my favorite dessert foods are rich, fudgy chocolate, and cheesecake.  These flavorful brownies really satisfied my lust for those favorites.

 My neighbor Tammy enjoys baking.  She brought over a sample of these cheesecake brownies.  Thank you, Tammy.  There’s a program on the Food Channel called The Best Thing I Ever Ate.   I’d have to put this dessert way at the top of my list.  I probably will only make them for others, since it would be a real bad idea for me to have a whole pan of these things in my house.

When I asked Tammy for the recipe, she told me that it was a winner in a Pillsbury Bake-Off.  Of course it was.  There are lots more good recipes on the Pillsbury website.

                                    STRAWBERRY CHEESECAKE BROWNIES

  Crisco® Original No-Stick Cooking Spray
1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water
4 large eggs, divided
3/4 cup chopped walnuts (optional)
2 (8 oz.) packages cream cheese, softened
1 (14 oz.) canEagle Brand® Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1/2 cup Smucker’s® Seedless Strawberry Jam

1. HEAT oven to 350°F. Spray a 13×9-inch baking pan with no-stick cooking spray. Combine brownie mix, oil, water and 2 eggs in large bowl; stir 50 strokes with spoon. Stir in nuts, if desired. Spread into prepared pan. Bake 20 minutes.
2. BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Mix in remaining 2 eggs, lemon juice and vanilla until smooth. Pour evenly over warm brownie.
3. STIR jam until smooth. Drop by teaspoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect. Bake additional 35 to 40 minutes or until top is lightly browned. Cool 1 hour. Loosely cover and chill in refrigerator for 2 hours or more. Cut into bars.

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