What’s Cooking?

June 14, 2018

Oh boy the strawberries are ready and are they super sweet and good, so here are several family recipes for that delicious fruit…….

Carol Cope Cooking & Recipes

Carol Cope
Cooking & Recipes


THE CLASSIC
STRAWBERRY
RHUBARB PIE

from our family cookbook

Prepare and set aside pastry for a Lattice-top pie.

3 1/2 cups fresh, rinsed and hulled strawberries
4 cups sliced fresh rhubarb (about one (1) inch pieces
1 1/2 cups sugar
2 Tbsp. quick-cooking tapioca
1/2 cup corn starch
1 egg, beaten lightly
1 Tbsp. grated lemon peel
1/4 tsp. allspice ground

Preheat oven to 425 degrees.  Roll pastry on a slightly floured surface for a nine (9) deep pie dish and place in pie baking dish.. set aside.
Combine remaining ingredients except egg, strawberries and rhubarb in a large bowl.
Add strawberries and rhubarb and toss to coat well. Pour into the crust and do not mound in the center.
Finish by rolling out remaining pie crust dough and cut into strips.  Place strips on top to create a lattice top and brush strips with egg, making sure the edge is sealed and fluted.
Bake about 50 minutes or until crust is brown and filling is thick and bubbling.  This will serve approximately eight (8) and is very delicious……

STRAWBERRY 
SHORTCAKES

from Grandma

2 cups self-rising flour, plus some for dusting.
1/2 tsp. baking powder
1/2 tsp. super-fine sugar
3/4 stick of butter plus some for greasing
1 egg, beaten
2 to 3 Tbsp. milk plus extra for brushing
        
Preheat oven to 350 degrees and lightly grease a large baking sheet.
Sift the flour, baking powder and sugar together into a bowl.  Rub in the butter until the mixture resembles breadcrumbs.  Beat the egg with two (2) tablespoons of milk.  Stir into the dry ingredients with a fork to form a soft but not sticky, dough, adding more milk if necessary.
Place dough on a lightly floured surface and roll out to about 3/4 inch thick.  Cut out rounds with a 2 1/4 inch cookie cutter.  Lightly press trimming together and cut out more rounds.
Place rounds on baking sheet and brush tops lightly with milk.  Bake 12 to 15 minutes or until firm and golden brown.  Place on wire rack to cool.

Filling;
1 tsp. vanilla extract
1 heaping cup of Mascarpone cheese
3 Tbsp. confectioners sugar, plus some for dusting.
3 1/2 cups strawberries, reserve a few whole for decoration, wash, hull and slice the rest.

To make the filling, stir the vanilla extract into the cheese with 2 tablespoons of sugar.  After reserving a few strawberries for decoration, sprinkle sliced strawberries with remaining sugar.
Split shortcake in half horizontally.  Spoon one half of the cheese mixture onto the bases and top with sliced strawberries. Spoon over the remaining cheese mixture and replace tops.  Dust the shortcakes with sugar and top with whole strawberries.  
This sounds like a lot of work but it is not once you get started and believe me it is worth it!!!!!   

STRAWBERRY  JELLY
A classic Jelly

3 1/4 pounds fresh, ripe, unblemished whole strawberries,  hulled and rinsed
2 freshly squeezed lemons. juice strained
7 1/2 cups sugar
1 tsp. butter

Place strawberries in large pan with lemon juice, then simmer over a gentle heat for 15 to 20 minutes, stirring occasionally, until the fruit has collapsed and is very soft.
Add sugar and heat until sugar is completely dissolved, stirring occasionally.  Add butter and bring to a boil and boil rapidly for 10 to 20 minutes or until jelly has reached its setting point.
Leave to cool for eight (8) to 10 minutes, then skim  and can into warmed sterilized jars and immediately cover with wax discs.  When completely cold, cover with cellophane or lids, label and store in a cool place.

To all the Fathers out there, have a blest and fun day with your family and try these sweet strawberries
God Bless,  Carol Jean



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