Fill a pre-cooked pie crust with cut up strawberries
In a sauce pan mix...
1 Cup mashed strawberries
3 Tablespoons of cornstarch
1 Cup sugar
1/2 cup water
Stir over medium heat. Bring to a boil, mixture will be quite thick, remove from heat and add 1 Tablespoon butter. Pour over strawberries in pie shell. Chill. Serve with whipped cream.
This is a great salad you can play around with. Black beans, corn, red onion, tomatoes, cilantro, lime juice and olive oil. Add garlic, or bell peppers, or olives, or green beans, or whatever turns you on. Make it a day ahead. It's good cold or at room temperature. It's the perfect pot luck salad. Lucia Eakle made this for a party in 1985 and I've been makin' it ever since. Thanks Lucia.
This recipe originated from the Farmer's Journal . It's easy and always a hit.
Baked 9" pie crust shell.
3/4 cup sugar
3 tablespoons cornstarch
1/4 cup water
1/8 teaspoon salt
4 or 5 cups blue berries
1 tablespoon butter
Combine sugar,cornstarch and salt in saucepan. Add water and 2 cups berries. Stir mixture constantly over medium heat until it boils and becomes quite thick .Remove from heat and add butter and stir until melted. Place remaining berries in the pie shell. Pour cooked mixture over the top and gently mix. Cool for 3 hours or so. A dollop of sour cream mixed with sugar can be added at serving time.
The Joy of Cooking has a great recipe for Butterscotch Brownies. The nice thing about it is, you can whip up a batch with what you (probably already) have on hand. They are delicious.
1/4 cup butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup flour
1 teaspoon baking powder
nuts or not (Sometimes I add peanuts)
Mix butter and brown sugar in a sauce pan over medium heat until sugar is well dissolved. Remove from heat, let cool slightly, then mix in the egg. Once well mixed add the vanilla, salt, flour and baking powder. Stir until well blended, add nuts if you want and pour into a well oiled and floured 8x8 baking pan and bake at 350 degrees for 30 minutes. Recipe can be doubled. They are soft and chewy (and a little crunchy if you get a side or corner piece).
Kerrie H. came over today and we each made 5 pounds of fudge with a recipe from Sheila Fostiak that is in the Richmond Museum cook book. Kerrie used semi sweet chocolate and I used Guittard milk chocolate chips. It's a wonder that something so delicious can be made so quickly and easily. Here's the recipe....
Five Pounds of Great Fudge
4 and 1/2 cups sugar
1 can evaporated milk (12oz.)
2 Large bags Chocolate Chips (the 24 oz. size bags)
1 cube butter (cut up)
1 teaspoon vanilla
2 cups nuts (we used pecans)
In a large heavy saucepan stir the sugar and milk over high heat for 5 minutes. Remove from heat and add chocolate, butter and vanilla. Stir until mixed and smooth, add nuts, stir a bit more and pour into a buttered 8"x8" pan or a larger one. Cut when completely cooled. Recipe can be halved and fudge freezes well.
