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Full Online Book HomeLearning KitchenFruit - Strawberry - Mai's Fresh Strawberry Pie
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Fruit - Strawberry -  Mai's Fresh Strawberry Pie Post by :SmartStartup Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1141

Click below to download : Fruit - Strawberry - Mai's Fresh Strawberry Pie (Format : PDF)

Fruit - Strawberry - Mai's Fresh Strawberry Pie

1 (8-inch) Pie shell, baked and cooled (**can use pre-made crumb shells)
1 pint large, fresh, ripe strawberries; washed, capped and well drained (depending on the size of strawberries you might need more than a pint)

Place berries in shell with flat side down.

** If using pre-made crumb pie crust, melt 1/3 cup chocolate morsels (per pie). With small slanted cake spatula spread a thin coat of chocolate in bottom only of pie shell. Apply chocolate in a circular motion making sure you cover the complete bottom of shell. This prevents the crumb crust from breaking up when you slice the pie. When using a chocolate crumb crust I use white chocolate chips for the coating.

1 cup Sugar
1 cup 7-UP
5 tbl arrow root or cornstarch (arrow root does not make the glaze cloudy)
1/8 tsp Salt
1 t Red food coloring
Juice from 1/2 lemon
4 tbl Cranberry JELL-O

NOTE: Most recipes call for Strawberry Jell-o but believe me you will get the untimate in flavor if you use Cranberry. You cannot tell that it is not strawberry when it is on the pie.

Mix and bring to boil all ingredients except cornstarch/arrow root. Add cornstarch/arrow root after mixture reaches boil and cook till thick. Remove from heat and stir in 4 tlbs of the Jell-o. Stir until dissolved.
Let cool. Spoon glaze over fresh strawberries in pie shell. Completely cool then chill in refrigerator overnight. Decorate the outer edge of the pie with whipped cream or Cool Whip.
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1 (16 ounce) challah bread loaf, cubed* 1 (8 ounce) pkg. cream cheese, cut into pieces 6 large eggs 4 cups half and half 1/2 cup butter or margarine, melted 1/4 cup maple syrup 2 cups fresh strawberries, sliced 1 (10 ounce) jar strawberry preserves Arrange half of challah bread in a lightly greased 13 x 9 inch pan. Sprinkle with cheese pieces, and top with remaining bread. Whisk together eggs and next 3 ingredients; pour over bread mixture, pressing bread cubes to absorb egg mixture. Cover and chill 8 hours. Bake, covered, at 350 degrees for 25 minutes. Uncover and

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Tangy Poppy Seed Dressing (below) 6 cups bite-size pieces mixed salad greens 1/2 pint strawberries, sliced (1 cup) 3/4 cup 1x1/4-inch pieces peeled jicama 2 kiwifruit, peeled, cut lengthwise in half and sliced Make Tangy Poppy Seed Dressing. Toss dressing and remaining ingredients. Tangy Poppy Seed Dressing: 2 tablespoons vegetable oil 2 tablespoons honey 2 tablespoons orange juice 1 tablespoon seasoned rice vinegar 1 teaspoon poppy seed 2 teaspoons Dijon mustard Shake all ingredients in tightly covered container.