"Oh No YOU Didn't" Just Make a Strawberry Pie!

This pie recipe is a keeper. I realize that strawberries are in season in spring, but you can get them all year long. I know there will be happy campers when I make this pie for dessert. Now you can make it too!

Strawberry Pie

3 16oz packages of Strawberries (preferably organic) or

(2 containers of fresh strawberries and 1 bag of frozen strawberries)

¾ C. granulated sugar

½ teaspoon salt                                                        

2-3 Tablespoons of cornstarch (or arrowroot found near spices)

1 Cup Orange juice (lemon juice can be substituted)

1 T orange zest and a few drops of red food coloring (optional)

                  

16 0z Heavy whipping cream

1 Tablespoon or more of powdered sugar

1 teaspoon of vanilla or use Cointreau liquor for an orange flavor

Directions

Separate stems from strawberries and place the strawberries that are not very ripe or not as pretty in a medium size saute pan. If using frozen ones, put frozen strawberries into sauté pan. You need about 1 to 1 ½ cups to make the sauce. Add Orange juice, sugar, salt, and zest into sauté pan and on med to medium high heat and boil rapidly pressing down on strawberries with a potato masher as they soften. The longer they cook the more concentrated the flavor.

Strain sauce to remove seeds and pulp.  Mix cornstarch or arrowroot with 2 Tablespoons of water in a small bowl. When sauce is boiling add cornstarch and stir with wire whisk until thickened adding more cornstarch and water if needed. Add red food coloring if you want a more vibrant pie. Cool.

Bake pie crust and cool following directions from the recipe below.

Place fresh strawberries onto pie crust top down arranging having larger ones in the middle of the pie. I will slice some in half and place around existing strawberries to fill in the gaps. Pie as high as you like. The higher the better. Pour cooled sauce over berries.

Place mixer and beaters in freezer. Put cold cream and vanilla flavouring into mixer and mix on medium speed for 1-2 minutes. Add sugar to mixer and mix until thickened. Do not over mix. If you over mix add more cream and mix a little more to get the right consistency.

Right before serving, pipe on whipped cream around edge of pie with pastry bag and tip or use a zip lock bag with corner cut out.

Serves 6-8

Enjoy!

Here's my blackberry pie making day with friends. 

Teri’s pie crust

3 C. Flour

2 T granulated Sugar

1 tsp Maldon salt

1 Cube or 8 T. cold unsalted butter (1 stick) cut into chunks and put into freezer
1 C. Shortening frozen and cut into chunks

1 t H20
1/8 C Hanson's Mandarin Vodka

Directions

1.       In a  large bowl combine flour, sugar and salt. Using a pastry blended and working quickly to prevent butter from melting into flour, cut in butter and shortening until mixture resembles coarse crumbs. (or put mixture in food processor and pulse until combined)

2.       2 in a small bowl combine water and vodka. Stir to mix. With a fork, mix egg mixture into flour just until dough clumps together and moist enough to pat together. If dough is dry and crumbly, add more water 1 Tbsp at a time. Dough should not be wet or sticky. (I use the food processor and pulse until combined.)

3.       Wrap and place in fridge for 30 minutes to rest.

4.       Turn out dough onto a lightly floured surface and roll with pin to flatten. I use plastic wrap to roll out dough. (Place two strips onto counter overlapping. Then put pastry on top. Flatten into a round. divide dough and place one section in fridge. Put other dough onto plastic wrap. Place more plastic wrap on top and roll over to make a round shape bigger than pie dish.

This makes enough for two single-crust pies.

 

Is100 degree heat hot enough for you? Try making these Fourth of July popsicles to cool you off.

 This week we are celebrating the Fourth of July. It is always an exciting time of the year because my birthday is in July. I can remember when I was a little girl about 9 or 10 and my mom threw me a  swim party with all my friends in our back yard. It was a blast! I can remember getting silly sand and a magic eight ball as gifts. I have to admit, I was a very lucky girl being raised in a loving family of six.
My parents couldn't afford to give us four kids a party and a gift, so they would do either one or the other. We grew up in Concord California, where the temperatures in the summertime could get into the 100's, like they are this week. I like to cool off with these frosty treats. Now you can too!

Berry Berry Cool Popsicles 

Yields 9 to 10 (2.5 oz) pops

9 oz hulled fresh or frozen strawberries, coarsely chopped or puree in blender.  
3 packets of Splenda, Equal or Sweet n Low, divided (more or less depending on your taste).
1 cup canned light coconut milk
1 teaspoon coconut extract
2 cups fresh or frozen blueberries (thawed if frozen)
Puree the strawberries in a blender or food processor with 1 packet sweetener.  Pour about 2 tablespoons into each of 9 Popsicle molds (it should fill each mold about 1/3 of the way; if you have extra, pour it into the 10th mold).  Freeze this layer until solid.
Mix the coconut milk, 1 packet sweetener, and extract.  Pour about 2 tablespoons into each of 9 Popsicle molds (it should fill each mold about 1/3 of the way; if you have extra, pour it into the 10th mold).  Freeze this layer until slushy (about 10 minutes), then insert the wooden sticks and freeze until solid.
Puree the blueberries in a blender or food processor with 1 packet sweetener.  Pour about 2 tablespoons into each of 9 popsicle molds (it should fill each mold about 1/3 of the way; if you have extra, pour it into the 10th mold).  Make sure not to fill the molds over the “fill” line, since liquid expands as it freezes.  Freeze the pops until solid before unmolding.
To easily unmold the popsicles, dip the bottoms in warm water and they should slide right out.
Enjoy!

The Best Carrot Cake Ever!

It has been a while since I have written because I worked as a dental consultant for a few months.
I really enjoyed networking with awesome people and still want to continue in that line of work when the next opportunity arises. Until then, I will follow my other passion and write in my food blog for all of my favorite people.

I have missed writing recipes, being creative in the kitchen and baking for others. Now I have the time for that.

Here is the best dessert recipe that I like to make for company or any special occasion when I want something sweet and tangy. The candied ginger gives the cake a little extra kick or taste sensation that no one is expecting and the cream cheese frosting just melts in your mouth. Give it a try. It is much better than the basic store bought cake mix and well worth the extra effort.

Carrot Cake with Cream Cheese Icing 

 

 

 
Yield: Four 9" rounds or two 8”rounds

1 cup + 1/2 cup                         canola salad oil
2 C                                            granulated sugar
6 large                                      eggs room temperature
3 cups + 7 tablespoons              all purpose flour
3 teaspoons                               baking soda
1 1/8 teaspoons                         kosher salt
1 1/4 teaspoons                         ground cinnamon

1 ¼ teaspoons                          ground ginger

1/2  teaspoon                            ground cloves                          
1 1/4 teaspoons                         pure vanilla extract

2 tablespoons                            chopped candied ginger

1 teaspoon                                orange zest

Place all of the above into a bowl and blend until well mixed for about 4 minutes on medium speed. Set aside:

13 oz                                         pineapple, crushed (in juice)  Strain juice first
2 cups                                        flaked or shredded coconut
2 cups                                        pecans, or walnuts chopped (toast first on sheet pan in 325 oven 10 min)

Add to the above and mix until blended.

2 cups                                    carrots, shredded

¼ C                                        apple, shredded   

Add to above and mix well.

Place into 4 nine-inch pans and bake at 400°F for 35-40 minutes. Cool completely. If using 2 pans, cut each layer diagonally to make 4 layers.

 
CREAM CHEESE ICING

1 pound                      cream cheese, softened
1/2 cup                       unsalted butter, softened
1-1/2 tsp                     pure vanilla extract

1-2 T                           heavy cream
5 cups                        powdered sugar

Beat the cream cheese and butter until smooth, for about 3 minutes. Add the vanilla.
Gradually add the sugar by cupfuls adding cream to thin out. Place into the refrigerator for about 2 hours to firm up prior to using. 

AH YES. CORNED BEEF FOR SAINT PATRICK'S DAY

I have been asked to share my glorious corned beef recipe by a few of my favorite people. After all it is St. Patrick's Day in a few days, and you don't have to be Irish to enjoy a nice corned beef dinner.

I can remember back when my grandmother Leone was out grocery shopping with me. I was only about 21 years old. I barely knew how to cook, and I didn't know much about the differences in the cuts of meat needed for a delicious corned beef dinner. So when I chose a flank steak out of the many choices in Safeway, my grandmother told me I had the wrong piece of beef! She directed me to the already brined corned beef and I was grateful for her knowledge and helpful gesture. That night we prepared dinner together and it was a huge success! My love of corned beef has grown ever since and I will always think of my grandma when preparing this dish.


picture used from Pinterest


BEER BRAISED CORNED BEEF W/ MUSTARD, CLOVE AND BROWN SUGAR GLAZE







Crock pot or large stock pot
2 packages of corned beef packaged in brine/ center cut if possible= less fat. 
2 carrots peeled and cut into pieces
1 large white or yellow onion cut into pieces
2 stalks of celery cut into pieces
4 cloves of garlic peeled left whole
1 teas whole black peppercorns
4 bay leaves
3 T pickling spice (optional) for extra flavor besides the one given in pkg
3-4 bottles of dark beer/  I prefer Irish stout
Enough water  to cover beef

Take all veggies and place in crock pot or in a large stock pot. Cut open corned beef and place them on top of veggies adding spice mixture that is included in package.  Add remaining ingredients, cover with lid and cook in crock pot for several hours. If using the pot method, cover, bring to a boil on the stove on high heat and continue to cook on stove on med heat for several hours. I like to bring the water/beer to a boil, cover and place in a 325 degree oven for 4 or 5 hours replacing liquid as needed. If you don't like your beef too salty, you can change the beer/water in the pot or crock pot half way through cooking time. I never go through all that trouble because I don't eat this meal that often.

When beef is tender and juicy, remove from liquid, and place onto a heat proof baking dish.
Take 1/2 C  of your favorite mustard ( I prefer Dijon), 1/2 C Dark brown sugar, and 1/2 teaspoon of ground cloves. Mix together and pour onto beef. Bake in a 350 degree oven for @ 10-14 minutes until glaze is bubbly. Remove from oven and let sit covered w foil until ready to cut and serve. Cut against the grain and place on a large platter.

I always cut the cabbage head into four pieces leaving core in place before adding to the water, beer, spices, etc pot. Boil covered for @ 10 minutes or until tender.Do this step while beef is in the oven. Discard cooked veggies.

Instead of serving w/ boiled potatoes, I make mashed potatoes and roast carrots to serve with corned beef. I always serve w/ biscuits or hot rolls of some sort.

Enjoy!

Let's Make Healthy Dog Treats!

    


I wanted to set myself apart from being just any ordinary job applicant. So after interviewing with a very nice woman from dental manufacturing company, I decided to send her treats. While putting away clean dishes and deciding what to make, I ran across a gift that has been sitting in my kitchen cupboard for years... A make your own doggie biscuit recipe book that included cookie cutters!

 Since both of my phone interviews involved side stories about how much we love our dogs, I decided this was a good idea to set myself apart from the rest of the competition.

I know it sounds a little crazy, many people have told me so. I don't care. It is who I am and it is what I do. I give gifts to people like flowers from my garden, homemade truffles, muffins, scones, cookies, you name it. I've probably given it.

So here is my recipe that I adapted from Jonna Anne's Healthy Doggie Biscuit recipe book.

Peanut Butter Goodies (for your dog)

3 C. Rice flour
1/2 C. Wheat flour
1/2 C. All purpose flour
1 1/2 C. Creamy Peanut Butter
1 1/2 C. Chicken broth
2 T. Canola Oil
1/4 C. Molasses

Mix together flours, peanut butter, chicken broth, canola oil and molasses in a stand mixer until blended adding additional water if necessary. Roll out between plastic wrap, cut out shapes and place onto sheet pans lined with parchment or use a silpat. Brush with heavy cream (optional).

Bake until sides of biscuits are golden @ 15 minutes in a preheated 350 degree oven.
 Store in a Tupperware container or freeze for up to 1 month. 

This recipe makes a lot depending on what size cookie cutter you use. I made 6 dozen using various sizes.

You can modify the recipe and use all rice flour if your puppy needs gluten free biscuits.
  
My dog Baxter loves them! You might be temped to try one for yourself. Your house will smell gloriously like a peanut butter cookie.
Maybe you will get the job of your dreams too by sending treats to your next job interviewer. At the very least, they will have a happy and healthy puppy.

Teri:)                      

Sharing my passion with others with Chocolate Cake!

 

I love to bake with others. It is much more fun to share an experience like this with someone you love. Emelia is my neighbor and soon to be related to me. Her grandfather Tom is marrying my mother in June. We are over the top with excitement and joy for the two of them and also so happy to see our families join. They are wonderful people. We are blessed.

I'm not the best cake decorator by any means. In fact, cake decorating is my least favorite activity because it requires patience, and precision which I have very little of. I know my baked goods taste amazing, but I have some work to do to refine my skills in the cake decorating department.

At the very least, Emelia got to try out her recipe for marshmallow flowers that she found from her American Girl Doll Magazine. I think she was pleased with the result.

My favorite recipe ever! You will love making this with friends and family of all ages.

The Best Chocolate Cake

                                                                              adapted from Tyler’s Ultimate and Tish Boyle

1 1/3 cups sugar, divided (1 Cup and 1/3 for egg whites)
3/4 cup freshly brewed coffee
7 ounces bittersweet chocolate (54or 62 percent) finely chopped
2/3 cup Dutch-processed cocoa powder
1/4 teaspoon salt
1 tablespoon vanilla
3 large eggs, separated plus 3 egg whites
1/3 cup cake flour sifted
1/4 teaspoon cream of tartar

Chocolate Glaze, recipe follows

 

Preheat oven to 350 degrees F and position rack in the center.

Pour 1/2 -inch water into a large roasting pan and place in oven. Butter the bottom and sides of a 9-inch spring form pan. Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper. Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil.

Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar. Remove from the heat add the chocolate and return to low heat. Keep stirring over heat until the chocolate is completely melted and the mixture is smooth. Remove from the heat and whisk in the cocoa powder and salt until smooth. Add vanilla. Whisk in the egg yolks until no trace of yolk is left. Transfer the mixture to a large bowl and set aside to cool for 10 minutes. Whisk the flour into the chocolate mixture.

In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff.

Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point). Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain. Pour into pan and smooth top. Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. Place cake on wire rack and let cool to room temperature. Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate. Chill for at least 2 hours before glazing. Can be chilled in freezer.

Remove the cake from the freezer, bring to room temp and place it on a wire rack set over a baking sheet. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Serve the cake immediately or refrigerate. Bring the cake to room temperature before serving.

We used marshmallows and candies to make flower petals. Cut mini marshmallows with scissors and put into a zip lock bag w/ colored sprinkles in it. Shake. Place petals in a circle leaving a space for small candies in center. Place candies in center of flower. Marshmallow decoration idea found in an American Girl Doll Magazine.

Chocolate glaze:
6 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons honey
1 tablespoon Karo syrup

 

Heat cream in heavy bottom pot until almost boiling. Take off heat, add chopped chocolate, Karo Syrup and honey and stir until melted

 

Enjoy!