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Full Online Book HomeLearning KitchenFruit - Strawberry - Glazed Fresh Strawberry Pie
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Fruit - Strawberry -  Glazed Fresh Strawberry Pie Post by :wadeindia Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1885

Click below to download : Fruit - Strawberry - Glazed Fresh Strawberry Pie (Format : PDF)

Fruit - Strawberry - Glazed Fresh Strawberry Pie

Oatmeal Crust:
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
2 T. finely chopped toasted pecans
2 T. packed light brown sugar or white sugar
1/8 t. salt or crushed kosher salt
1/3 cup unsalted butter, melted

Strawberry Filling:
2 cups quartered ripe strawberries
1/2 cup water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
5 to 6 cups ripe strawberries (quartered if large, cut in half if medium-size, left whole if small), approx.
Light Cool Whip

Preheat oven to 400 degrees.

To prepare crust, combine flour, oats, pecans, sugar, and salt. Stir in melted butter until blended. Pour into a 9 inch pie plate (can spray with Pam first, if desired). Press onto the bottom and up the sides. Bake for 12-15 minutes or until lightly browned. Cool on a wire rack.

To prepare filling, thoroughly mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.

Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.

Pour a layer of strawberries in the bottom of the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries.

Chill for at least 3 hours. Serve with whipped topping.

Yield: 6-8 servings
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Fruit - Strawberry -  Greek Strawberry Pie With Phyllo
6 tablespoons butter or margarine -- melted 6 sheets phyllo dough -- about 12x16-inches 1 package cream cheese (8-oz.) -- softened 4 tablespoons honey 1 tablespoon lemon juice 1 cup chopped walnuts 1 pint fresh strawberries -- stemmed Powdered sugar Brush a 9-inch pie plate with melted butter. Working quickly, brush 1 phyllo sheet with butter; place in pie plate, allowing ends to extend over sides. Repeat with rest of phyllo sheets, criss-crossing them alternately. Gently press down so layers of phyllo conforms to the plate sides. Gather up overhanging phyllo and press together gently to form edge crust. Brush lightly

Fruit - Frozen Strawberry Souffle Fruit - Frozen Strawberry Souffle

Fruit - Frozen Strawberry Souffle
4 cups fresh or frozen strawberries, thawed 1/2 cup sugar 2 egg whites1/2 cup sugarPuree strawberries and sugar in a blender or food processor. In a large bowl beat egg whites with 1/2 cup sugar until stiff but not dry. Fold in strawberries and whip until double in volume (about 10 minutes). Pour into large glass serving bowl (holds at least 12 cups) and freeze 24 hours. Serve frozen.