Two Simple Recipes for Picnic Cookie Bars

From the kitchen of One Perfect Bite...I have two recipes to share with you tonight. Both are for totable fruit bars and that makes them perfect candidates for informal summer get-togethers. One recipe is for a strawberry layered shortbread and the other is for a streusel topped blueberry-oatmeal square. They both make fabulous cookies, and I think the final determinant as to which is best, depends entirely on personal taste. If you are in a hurry, the strawberry shortbread is nearly effortless to make, but the streusel bars are simple enough that children can make them. When stored in an airtight container, both cookies will keep for several days, but leftovers are rarely a problem with either of these cookies. I do hope you'll try at least one of these bars. Actually, I hope you'll try both. They speak to old-fashioned summer days and I know you will enjoy them. Here is how they are made.

A Simple Scrumptious Strawberry Cobbler

From the kitchen of One Perfect Bite...The last flush of berries is making its way to farmers' markets in our area. Because I've published so few recipes for desserts and sweet breads this summer, I wanted to close out the season with a raft of berry rich recipes that are guaranteed to satisfy your sweet tooth. The cobbler I'm featuring tonight is fast and simple to make, but it is a bit unique. There are not a lot of recipes for strawberry cobbler on the Internet, so this one caught my eye when I stumbled on it. The recipe comes from the blog Vegetable Matter and when I saw it I knew I had to give it a try. I'm so glad I did. The cobbler is sweet, but not cloying and it is the perfect way to end a summer meal. The only change I made to the original recipe was to add a tablespoon of orange liqueur to the filling. I wanted to make the orange flavor a bit more pronounced and the liqueur was the easiest way to do that. This cobbler is best served warm. While it is wonderful with a small scoop of ice cream, I prefer to serve it with a dollop of creme fraiche. The nutty and slightly tangy flavor of the cream is a perfect foil for the sweetness of the berries. I really like this recipe and I'll be making the cobbler whenever an abundance of strawberries finds its way to my kitchen. I hope you will give this recipe a try. You will not be disappointed. Here is how the cobbler is made.

Strawberry Cobbler...from the kitchen of One Perfect Bite courtesy of the blog Vegetable Matter

Ingredients:
Filling
6 cups strawberries, washed and sliced
1/2 cup sugar
3 tablespoons flour
1/2 teaspoon orange zest
Biscuit Topping
1-1/2 cup unbleached all purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar, plus more for top
4 tablespoons butter, cubed and cold
1 cup heavy cream
8" pyrex baking dish or similar oven-proof glass dish

Directions:
1) Preheat oven to 375 degrees F. Spray an 8-inch pan with nonstick spray.
2) To make filling: Combine strawberries, sugar and orange zest in a bowl. Transfer filling to prepared baking dish.
3) To make topping: Combine flour, salt, baking powder and 2 tablespoons sugar in a bowl. Cut in butter to resemble coarse meal. Add cream and mix until uniformly moist. Spoon out on top of filling. It should be plopped on in clumps. You don't want a perfectly smooth topping. Sprinkle with granulated sugar for some sparkle.
4) Bake until biscuit is golden brown and filling is cooking and bubbling. Let cool enough for juices to thicken, then served warm by itself or with whipped cream or creme fraiche. Yield: 8 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

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Berry-Smashed Muffins

From the kitchen of One Perfect Bite...I'll be swapping coasts mid-May. Our youngest daughter, who despite her accomplishments and chronological age, will forever be known to her dad and me as "Baby Girl", is scheduled for surgery, so, I'll be heading East to provide an extra pair of hands till she's back on her feet. There is a silver lining to all of this. Her boys are squeezably sweet, and these old bones, like those of Faust, fully understand the need to say to the passing moment, "Stay, thou art so fair." Some of those moment will be spent in the kitchen and I've been searching for recipes that are workable for the little guys. I've stumbled on a children's cookbook, compiled by General Mills/Gold Medal Flour, that's called, The Rainbow Bakery: A Full Color Adventure Children's Cookbook Today's feature recipe comes from the book and I think you'll find that it makes a mean muffin, even for those over six. The recipe is simple and it makes a barely sweet breakfast or tea treat. If you like your muffins a bit more on the sweet side, I suggest sprinkling the top of the batter with a smidgen of granulated or cinnamon sugar before the muffins are baked. In young hands, these muffins will be messy to prepare, so have aprons and paper towels at the ready. The smashing of the berries can result in a scene worthy of an axe murder, so some supervision will be necessary. This, by the way, is a wonderful recipe for camp or cottage kitchens. I do hope you'll give this recipe a try. Here's how the muffins are made.

Berry-Smashed Muffins...from the kitchen of One Perfect Bite courtesy of The Rainbow Bakery by General Mills/Gold Medal

Ingredients
1-2/3 cups fresh strawberries
2/3 cup sugar
1/3 cup vegetable oil
2 eggs
1-1/2 cups Gold Medal all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Directions
1) Heat oven to 425 F. Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
2) Slightly smash strawberries in large bowl, using fork. Stir in sugar, oil and eggs until mixed. Stir in other ingredients just until moistened.
3) Spoon batter into muffin cups. Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean. Cool 5 minutes. Loosen sides of muffins from pan if needed, and take them out of the pan. Yield: 12 muffins.








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Simple Scrumptious Strawberry Mousse

From the kitchen of One Perfect Bite...To think they said it wouldn't last. Yet here we are, 50 years, 2 days, 3 hours, 4 minutes and 20 seconds into the impossible union that still seems to be working. The Silver Fox and I had a wonderful weekend and can't wait to see what the next 50 years bring. The suitcases have been unpacked and I'm back in the kitchen, putting together the dishes that I'll be featuring this week. The first of them is very simple and I highly recommend it to you when strawberries are truly in season and at the peak at the peak of flavor. I had to help the berries I used by boosting their flavor with a teaspoon of strawberry extract which can be found in most large supermarkets. I also substituted an 8-ounce container of non-dairy topping for the whipped cream used in the original recipe. The mousse is delicious when made with heavy cream or a mixture of cream and whipped topping, but we've had a weekend of caloric overload and it seemed judicious to cut back where I could. You will love the simplicity of this recipe and I guarantee you'll love the flavor of this mousse-like creation. The original recipe, developed by Lisa Sewall appears below. This weekend I was asked to share the recipe for a long and happy marriage. Truth is, there isn't one, but I have a couple of thoughts to share with you. Despite the temptation, never coast. You have to work at this thing. Perhaps even more important, don't both of you go crazy at the same time. Marriage is like a seesaw and one of you has to hold it together when the other guy is down. Above all keep, your sense of humor and learn to laugh at yourself as well as the love of your life. That ability to laugh is really important. I'd put my prescription in recipe format but there are too few ingredients and too many variables to make it workable for all. Just remember to preheat that oven.

Strawberry Mousse...from the kitchen of One Perfect Bite inspired by Lisa Sewall

Ingredients:
1 pound fresh strawberries, hulled and coarsely chopped (about 4 cups)
1/2 cup superfine sugar
Juice of 1/2 lemon
1 envelope (1 scant tablespoon) unflavored powdered gelatin
1/4 cup cold water
1-1/4 cups heavy cream
1 cup sliced fresh strawberries (for garnish)

Directions:
1) Combine sugar and  1 pound of strawberries in bowl of a food processor. Process until a smooth puree forms. Pour puree into a large bowl and stir in lemon juice. You should have about 2-1/2 cups puree.
2)  Place water in a small microwave bowl. Sprinkle gelatin over the water. Let it sit a few minutes until softened. Microwave on High power until gelatin dissolves, about 1 minute. Remove from microwave and slowly whisk gelatin into the strawberry puree.
3) In a bowl, beat cream until it holds soft peaks. Gently fold cream into the strawberry mixture. Divide mousse among 8 bowls or ramekins. Cover and refrigerate for at least 2 hours or until set. Just before serving, garnish each bowl or ramekin with sliced berries. Yield: 8 servings.








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Summer Pudding

From the kitchen of One Perfect Bite...I've made this dessert for years, in forms both plain and fancy. I first had the pudding as a child when it was prepared by a Swedish neighbor for a Midsummer's Eve celebration. I developed a fancy for its tart berry sweetness and it was one of the first desserts I made as a bride. Once I had my own kitchen, I turned to recipes that had been develop by British food writers. I suspect I was working on the theory that no one knows puddings better than the Brits, and if I wanted the very best recipe for summer pudding, I'd most likely find it tucked somewhere within their collective writings. So, in flights of fancy, I moved across the pond and dallied with the likes of Nigel Slater and Nigella Lawson, who curiously enough, led me back to the Hamptons and the kitchen of Ina Garten, where I finally found the pudding of my dreams. On a more practical note, as you glance  through the recipe you'll notice that no provision is made for greasing the pudding mold. That's because it is not necessary. If you have weighted the pudding and let it chill overnight, it will release once it is freed from the sides of the mold with a knife. I've also come to the conclusion that the bread you use for the pudding is not as important as many would lead you to believe. Brioche or challah are both wonderful, but a good quality sandwich bread works well too. The colors of this pudding, especially when it is served with a mound of whipped cream, make it a perfect dessert for an upscale the 4th of July celebration. I do hope you'll try this recipe. Those of you who like barely sweet and seasonal treats will be in heaven. Here's Ina's recipe.

Summer Pudding...from the kitchen of One Perfect Bite courtesy of Ina Garten

Ingredients:

Pudding

1 pint strawberries, cored and sliced
1-1/2 cups sugar
3 cups ( 3 1/2-pint containers) fresh raspberries, plus additional for garnish
1 pint blueberries, plus additional for garnish
2 tablespoons framboise (or other raspberry liqueur)
1 to 1-1/2 pounds brioche or other egg bread
Topping
1 cup (1/2 pint) heavy cream, cold
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 tablespoon dark rum

Directions:
1) Combine strawberries, sugar and 1/4 cup water in a large (6- to 8-quart) saucepan and cook uncovered over medium-low heat 5 minutes. Add 2 cups raspberries and all blueberries and cook 5 more minutes, stirring occasionally, until mixture simmers. Continue cooking 1 minute. Remove from heat and add remaining raspberries and framboise.
2) Slice bread into 1/2-inch-thick slices and remove crusts. Ladle about 1/2 cup cooked berry mixture into bottom of soufflé dish (approximately 7-1/2 inches across by 3 inches high). Arrange one layer of bread slices side by side in a circular pattern (this will become the top when pudding is unmolded). Add more berry mixture to saturate. Continue adding bread, slicing to fit mold, and berry mixture. Finish with bread, and top with any remaining berry mixture.
3) Cover pudding loosely with plastic wrap and place a plate (with approximately the same diameter as inside of mold) on top. Weight with a heavy can and refrigerate. Remove weight after 6 to 8 hours. Continue to refrigerate overnight or up to 2 days. Yield: 8 servings.
4) Just before serving, whip cream in a small bowl until it starts to thicken. Add sugar, vanilla and rum. Continue to whip until stiff peaks form.
5) To serve: Run a knife around outside of pudding; unmold onto a serving plate. Garnish with fresh fruit. Serve in wedges with whipped cream. yield: 8 servings.

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Strawberry and Pineapple Freezer Jam

From the kitchen of One Perfect Bite...I make a small quantity of this strawberry-pineapple combo whenever I make strawberry jam. I know it's arguable, but I prefer freezer jams to their processed cousins, and all the jams I put-by are, by design, destined for the deep freeze. I find them much easier to make and I think their color and taste far surpass that of their processed cousins. The trick to making any jam is proper measurement of the ingredients to be used. Precise instructions come with the fruit pectin you purchase to make jams and jellies. It is important to follow them.  The addition of extra berries or added ingredients can throw off the ratio of sugar to pectin and the jam will not set properly. Pectin is the thickening agent found in fruits and vegetables that's used to set jams and jellies. It usually comes from apples or orange peels, and can be purchased in powdered or liquid form. Years ago, fruit pectin was made at home with apples, water and lemon juice. If you are a purist and would like to make your own, precise instructions for its preparation  can be found, here. While I've risen to such challenges at least once or twice in my cooking career, these days I purchase my pectin and get on with things. I work on the theory that knowing how to dress a chicken doesn't mean I have to behead and butcher every chicken that crosses my path. This recipe is foolproof, as long as your ingredients are precisely measured. I think those of you who try it will really enjoy this jam. I love to warm a bit of it and use it as a topping for vanilla ice cream. Good stuff! Here's how it is made.

Strawberry and Pineapple Freezer Jam...from the kitchen of One Perfect Bite courtesy of Kraft Food

Ingredients:
1-1/2 cups crushed strawberries (about 1 pint fully ripe strawberries)
1 can (8-oz.) crushed pineapple in juice, undrained
4 cups sugar, measured into separate bowl
Water
1 box SURE-JELL Fruit Pectin

Directions:
1) Rinse clean plastic or glass containers and lids with boiling water. Dry thoroughly.
2) Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups crushed strawberries into large bowl. Drain pineapple, reserving juice. Add pineapple to strawberries. Stir in sugar. Let stand 10 minutes, stirring occasionally.
3) Add enough water to reserved pineapple juice to measure 3/4 cup. Pour into small saucepan. Stir in pectin. Bring to boil on high heat, stirring constantly. Boil and stir for 1 minute. Add to fruit mixture and stir for 3 minutes, or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
4) Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers and immediately cover with lids. Let stand at room temperature 24 hours. Jam can be refrigerated for three weeks or frozen for one year. If frozen, thaw in refrigerator before using. Yield: 6 1-cup containers.










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Glazed Strawberry Scones

From the kitchen of One Perfect Bite...I am inordinately fond of scones. I regularly search for new recipes to add to my collection and the last time I did that, I came across this recipe in two different places. The recipes had nearly identical time stamps, so I was forced to conclude that great minds think alike and credit both sources for these delicious biscuits. While Tyler Florence makes them with blueberries, the folks at Taste of Home magazine prefer to use strawberries. I'm using the strawberries tonight because they are more plentiful right now. I use fresh berries to make these, but briefly freeze them before folding them in the scone batter. Frozen berries tend to keep their shape and don't bleed the way their soft counterparts do. This recipe is straightforward and the scones are very easy to make. While I cut the butter into the dry ingredients manually, this could be done in a food processor or electric mixer, as long as you don't get carried away and overwork the dough. The trick to a good scone or biscuit is a dough that is mixed only until the ingredients are moistened. Over mixing will produce scones that are heavy and tough. These are featherlight and, I must warn you, they are addicting. The recipe can be doubled if you have a gang to feed. The scones will keep for a day or so, but you should rewarm them before serving. I know those of you who try these gems will love them. The glaze that tops them is absolutely delicious and I think you'll enjoy scones that are made with fresh fruit. Here's the recipe.

Glazed Strawberry Scones...from the kitchen of One Perfect Bite inspired by Tyler Florence and Taste of Home magazine

 Ingredients:
2 cups all-purpose flour + flour for kneading
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold butter
1 cup + 2 tablespoons heavy whipping cream, divided
1 cup unsweetened strawberries, chopped and frozen in a single layer for 1 hour

Glaze

1 cups confectioners' sugar
4 teaspoons lemon juice
2 teaspoons melted butter
2 teaspoons 2% milk

Directions:
1) Preheat oven to 400 degree F. Line a large baking sheet with parchment paper. Set aside.
2) In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 1 cup cream just until moistened. Fold in strawberries.
3) Turn onto a floured surface; knead 10 times. Pat dough into a 9-in. x 7-in. rectangle. Cut in half horizontally. Cut each half into four rectangles; separate and place on prepared baking sheet. Brush with reserved 2 tablespoons cream. Bake for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes.
3) For glaze, in a small bowl, combine confectioners' sugar, lemon juice, butter and milk; drizzle over warm scones. Serve warm. Yield: 8 scones.













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Strawberry and White Chocolate Cream Cheese Dessert Squares

From the kitchen of One Perfect Bite... I had hoped to make a blueberry dessert to serve following dinner tonight, but the berries in the market were exorbitantly expensive, so I changed plans and strawberries became the order of the day. Last year, I found a recipe on the Betty Crocker website for dessert squares that were made with strawberries and a vanilla flavored cream cheese. It was an easy recipe that uses one of their cookie mixes and vanilla baking chips to make the beautiful dessert squares that you can see here. I've used their idea to formulate a version that is more to my family's liking. I make an almond flavored shortbread to serve as a base for the dessert and I've swapped white chocolate for the vanilla chips used in the original recipe. Both versions of the dessert are delicious when ripe and fully flavored berries are used to top the squares. Most of the strawberries that come to market these days look wonderful. Unfortunately, a goodly percentage of them taste like cardboard. If you want a dessert that will elict more than a ho-hum response from your family and friends, make sure the berries you use will make your effort worthwhile. There are some limitations to this dessert that you should be aware of. It does not transport well and the squares do not keep well. I suggest not making these more than 4 hours before you plan to serve them. The cornstarch can break down and the topping will become watery if they sit much longer than that. If you keep them refrigerated and eat them during their prime, you will be delighted. The squares are delicious and easy to make. I know those of you who try them will be pleased. Here's the recipe.

Strawberry and White Chocolate Cream Cheese Dessert Squares...from the kitchen of One Perfect Bite inspired by Betty Crocker

Ingredients:

Crust

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 teaspoon almond extract
2 cups flour
1/8 teaspoon kosher salt
Cream Cheese Filling
1 cup white chocolate baking chips (6 oz)
1/2 teaspoon vanilla extract
1 package (8 oz) cream cheese, softened
Strawberry Topping
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
Optional: 10 to 12 drops red food coloring

Directions:
1) Preheat oven to 350 degrees F.
2) To make crust: Combine butter, sugar and almond extract in bowl of an electric mixer fitter with a paddle attachment. Cream until mixture is light and fluffy. Combine flour and salt and, with mixer on low, add to butter until just mixed. Dump dough onto a well-floured board and gather into a ball. Flatten dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill for 10 to 15 minutes. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack.
3) To make filling: In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese and vanilla extract with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
4) To make topping: Crush 1 cup of strawberries in a small bowl. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color if using. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator. Yield: 20 squares.

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Strawberry and Cream Cooler

From the kitchen of One Perfect Bite... This lovely soda-like treat will soon be retired from my kitchen. The Silver Fox is nearly back to fighting weight and once he's there, I won't be making this cooler for him on a regular basis. Till then, he gets to revel in its creamy goodness and forget about the caloric punch it packs. This is a delicious drink, but if you are watching your weight you'll have to make this a sometime treat. You can, of course, make it with less rich ingredients, but I really don't recommend it. There are certain treats that I place into an "all or nothing at all" category. This is one of them. I suspect those of you who try this will love it. Here's how it is made.

Strawberry and Cream Cooler...from the kitchen of One Perfect Bite

Ingredients:
1 cup whole milk
3/4 cups softened strawberry or vanilla ice cream
1/4 to 1/2 cup strawberry syrup or melted, strained strawberry jam
2-3 ice cubes
Whipped Cream (optional)

Ingredients:
Combine milk, ice cream, syrup and ice cubes in jar of an electric blender. Whirl until blended. Pour into 2 tall glasses. Top with whipped cream if desired. Yield: 2 servings.


This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound. Beverly is celebrating the 4th anniversary of her blog today.

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Strawberry and Rhubarb Pie

From the kitchen of One Perfect Bite...The simultaneous appearance of rhubarb and strawberries in our green markets is enough to convince me that Mother Nature can't be all bad. I love to use the combination in the barely sweet desserts my family favors and those shades of red are as much a harbinger of spring as daffodils or cherry blossoms. They are a sure sign that berry pie season has begun and this pie is usually the first I make. The recipe I use comes from Cook's Illustrated magazine and it is one I hate to love. I've been known to get prickly when a recipe is described as being best of the best, particularly when the one doing the describing just happens to be the recipe creator. While it offends my sense of modesty and noblesse oblige, the folks at Cook's do that all the time. That irritates me, but sometimes you just have to give the devil his due. Their sisyphean testing produces wonderful recipes that work well and rarely disappoint. This pie was developed while they were testing various thickeners for fruit pies and they concluded that quick-cooking tapioca produced the best results. Fillings thickened with tapioca retained a clear appearance and set well without becoming rubbery. Now, as a matter of principle, I won't say this is the best strawberry and rhubarb pie I've ever had, but I must admit it is a contender. I hope you will give it a try. The crust is a bit of a bother, but the filling is a piece of cake. Here's how the folks at Cook's make this pie.

Strawberry and Rhubarb Pie...from the kitchen of One Perfect Bite courtesy of Cook's Illustrated

Ingredients:

Pie Dough

2-1/4 cups unbleached all-purpose flour, plus extra for dusting
1 teaspoon table salt
2 tablespoons granulated sugar
11 tablespoons unsalted butter, cut into 1/4-inch cubes
7 tablespoons vegetable shortening, chilled
1/3 cup water, chilled with ice, increasing up to 3/8 cup, if needed
Strawberry-Rhubarb Filling
3 cups fresh strawberries, hulled and sliced
3 cups fresh rhubarb, trimmed and cut into 1-inch pieces
3/4 cup granulated sugar
1 tablespoon grated orange zest
2 teaspoons lemon juice
1/4 teaspoon vanilla extract
3–4 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk + 1 teaspoon water

Directions:
1) Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue to cut it in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
2) Sprinkle all but 1 tablespoon of the ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon of remaining ice water if dough does not come together. Divide dough into two balls, one slightly larger than the other. Flatten each into 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes.
3) Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Heat oven to 400 degrees. Toss fruit with sugar, lemon juice and orange zest, vanilla extract, and tapioca; let stand for 15 minutes.
4) Roll larger dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough.
5) Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking. Beat egg yolk with water and brush top crust of pie with mixture.
6) Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.
7) Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours. Yield: 8 servings.

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Strawberry Fluff Pie

From the kitchen of One Perfect Bite...I normally don't make this type of dessert, but the folks staying in the cottage next to us made this for Bob on his birthday. He enjoyed it and I thought you might too. It is very easy to prepare and it is a perfect dessert to keep in mind when local strawberries come to market. As it happens, it is also a perfect post for Pink Saturday. Here's the recipe for the pie.

Strawberry Fluff Pie...recipe and photo courtesy of Pillsbury Test Kitchens

Ingredients:
1 box Pillsbury refrigerated pie crusts, softened as directed on box
1 box (4-serving size) wild strawberry-flavored gelatin
1/4 cup sugar
1/2 cup boiling water
1 container (8 oz) frozen whipped topping, thawed
2 cups sliced fresh strawberries
8 fresh strawberry halves

Directions:
1) Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2) Meanwhile, in medium bowl, mix gelatin, sugar and boiling water until gelatin is dissolved. Refrigerate until mixture just begins to thicken and get syrupy, 10 to 15 minutes.
3) Stir whipped topping into gelatin mixture until well blended. Fold in sliced strawberries. Spoon into cooled baked shell. Arrange strawberry halves around outer edge of pie. Refrigerate at least 2 hours or until serving time. Store in refrigerator. Yield: 8 servings.

Photo and recipe courtesy of Pillsbury.


This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

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