Strawberry Cream Pie Recipe
Yield: 1 Servings 1 baked 8- (or 9-inch pie -shell) 2/3 c sugar 1/2 c flour 1/2 t salt 2 c milk,scalded 2 eggs,separated 2 T butter 1 t vanllla extract 1 qt fresh strawberries,hulled -and sliced 1 c confectioners' sugar
Mix sugar, flour, and salt together and dissolve with some of the hot milk. Gradually blend wih the rest of the hot milk. Cook over low heat until mixture thickens, stirring constantly. Beat egg yolks in a bowl. Stir a small amount of hot mixture into egg yolks; stir warmed egg yolks into hot mixture. Cook over low heat for 1 minute longer. Remove from heat and stir in butter and vanilla. Let cool.
Reserve 1 cup of strawberries. Place remaining strawberries in pie shell. Spread cooled custard over top. Beat egg whites and confectioners' sugar, a little at a time, until stiff. Fold in reserved berries. Spread over top of pie. Refrigerate until ready to serve.
Strawberry Jelly 3 qt strawberries,stems removed & crushed 2 ea lemons (or 1/4 cup fresh -lemon juice) 7 1/2 c sugar (c&h) 2 liquid fruit pectin (certo)
Place strawberries in jelly bag. Hang and let drip to measure 3 3/4 cups juice.
Sterilize jars. Stir sugar into juice and lemon. Bring to full boil, stirring constantly. Boiling does not stop when stirred. Quickly stir Certo into juice and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off foam. Fill jars to 1/8" of top. Wipe jar rims and threads. Cover with hot lids. Screw bands. Place in boiling water bath 5 minutes.
Wisconsin State Fair
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