Strawberry Pie II

SUBMITTED BY: OKBEE : Recipe taken from Allrecipes.com

PHOTO BY: VeggieBalls My favorite pie. It is very easy to make. I got the recipe many years ago in North Jersey. It is from the Sussex County Strawberry Farms."

INGREDIENTS :

• 1 (9 inch) pie crust, baked


• 1 quart fresh strawberries


• 1 cup white sugar


• 3 tablespoons cornstarch


• 3/4 cup water


• 1/2 cup heavy whipping cream
  
  DIRECTIONS


• Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan.


• Place saucepan over medium heat and bring to a boil, stirring frequently.


• In a small bowl, whisk together cornstarch and water.


• Gradually stir cornstarch mixture into boiling strawberry mixture.


• Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.


• Pour mixture over berries in pastry shell.


• Chill for several hours before serving. In a small bowl, whip cream until soft peaks form.


• Serve each slice of pie with a dollop of whipped cream.

Rich Breakfast Dough

From The Art and Soul of Baking
Rich Breakfast Dough
Makes about 1 ½ pounds
A leaner version of brioche dough, this can be used for all those wonderful, yeasted breakfast breads you love, like sticky buns and coffee cake.
Classic brioche, while delicious, is unnecessarily rich when paired with flavor-packed fillings and toppings. Despite the reduced amount of eggs and butter, this dough is still soft and easy to work with, and it bakes into a tender, flavorful partner for all manner of fillings, both sweet and savory.

• Ingredients:
• ½ cup (4 ounces) warm whole milk (110° to 115°F)
• ¼ cup (1 ¾ ounces) sugar
• 1 ½ teaspoons active dry yeast, or 1 ¹⁄8 teaspoons instant yeast
• 1 large egg plus 1 egg yolk, at room temperature
• 2 ½ cups (12 ½ ounces) bread flour or unbleached all-purpose flour
• ½ teaspoon salt1 stick (4 ounces) unsalted butter, very soft (not melted)

• Equipment Stand Mixer Fitted with a Dough Hook Attachment, Whisk, Silicone or Rubber Spatula, 10- to 12-inch Straight-Sided Translucent Plastic Tub or Mixing Bowl, Bowl Scraper
• 1 Mix and knead the dough: Combine the warm milk and sugar in the bowl of the stand mixer and sprinkle the yeast over the top.
• Whisk by hand to blend well. Let the mixture sit for 5 to 10 minutes, until the yeast is activated and foamy or bubbling.
• Add the egg and yolk and whisk by hand until well blended.
• Stir in the flour and salt with a silicone or rubber spatula. Attach the dough hook and knead on low speed for 2 minutes. The dough may look ragged at this point, but don’t worry—the addition of butter will smooth it out.
• Increase the speed to medium and knead for 1 minute. With the mixer running, add the soft butter, 1 tablespoon at a time, allowing each addition to blend in before adding the next.
• Once all the butter has been added, decrease the speed to medium-low and continue to knead for 5 to 6 minutes longer, until the dough looks soft and silky.
• 2 Rise the dough (First Rise) : Lightly butter or oil the tub or bowl, scrape the dough into the tub, and brush the surface of the dough with a little butter or oil.
• Cover with plastic wrap or a damp lint-free cotton towel and let the dough rise until doubled, 1 to 1 ½ hours.
• If you are using a tub, be sure to mark the starting level of the dough with a pencil or piece of tape so it’s easy to tell when the dough has doubled.
• At this point, the dough is ready to be punched down and used in your recipe of choice.

Chocolate Chip Cookies

From The Art and Soul of Baking
Makes about 60 cookies
There’s a reason Realtors like to bake these cookies when showing a house to potential buyers. Few among us can resist the mouthwatering aroma of butter, brown sugar, and chocolate that reminds us of all things warm and wonderful.
There are many versions of this American classic—this is a favorite, bursting with chunks of both semisweet and milk chocolate, with an extra splash of vanilla added for a deep, round flavor.
Ingredients:
1 ½ sticks (6 ounces) unsalted butter, softened (65° to 68°F)
¾ cup (5 ¼ ounces) granulated sugar
¾ cup (6 ounces) firmly packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 ¼ cups (11 ¼ ounces) unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
6 ounces good-quality semisweet or bittersweet chocolate, chopped into ¼-inch chunks,
or 1 cup (7 ounces) dark chocolate chips.
6 ounces good-quality milk chocolate, chopped into ¼-inch chunks, or 1 cup (7 ounces) milk chocolate chips.
½ cup (2 ¼ ounces) chopped nuts (walnuts, almonds, pecans, or hazelnuts), chopped, toasted, and completely cooled (optional)

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

• Line the baking sheets with parchment paper.
• Place the butter, granulated sugar, and brown sugar in the bowl of the stand mixer and beat on medium-low speed until smooth and blended, about 2 minutes.
• You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results.
• Scrape down the bowl with a spatula.
• Add the eggs one at a time and beat just until blended after each addition.
• Add the vanilla and blend well.
• Scrape down the bowl.
• In a medium bowl, whisk together the flour, baking soda, and salt.
• Turn the mixer to the lowest speed and add the flour mixture all at once.
• Blend just until there are no more patches of flour.
• Scrape down the bowl.
• Add the semisweet and milk chocolate chunks and the nuts (if using), and blend on low just until combined.
• Remove the bowl from the mixer and stir gently a few times with the spatula to make sure there are no more patches of unincorporated flour or butter lurking near the bottom of the bowl.
• Using the small ice cream scoop or spoon, portion tablespoon-size mounds onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake the cookies one sheet at a time, rotating the sheet halfway through, for 10 to 14 minutes, until the cookies are golden brown at the edges and still a bit pale in the center.
• If you want crisp cookies instead of chewy ones, bake for a couple of extra minutes.
• Transfer the cookies to a cooling rack and let them cool completely before serving.

Best Lemonade Ever

Ingredients:

1 3/4 cups white sugar

8 cups water

1 1/2 cups lemon juice (about 7 lemons squeezed)

Directions:

• In a small sauce pan combine sugar and 1 cup of water and bring to a boil. Allow to cool, and refrigerate for an hour.
• Stir in squeezed lemon juice ,chilled syrup and the remaining water, and enjoy.

Apple Caramel Crisp

PREP TIME: 20 min
COOK TIME: 40 min
YIELD: 9 servings
Ingredients:
•
Crisco® Original No-Stick Cooking Spray
•
5 cups peeled, cored, sliced Granny Smith apples, (about 3 large apples)
•
1/2 cup Smucker's® Sugar Free Caramel Spoonable Ice Cream Topping
•
1 tablespoon cornstarch
•
1 1/2 teaspoons ground cinnamon
•
TOPPING
•
1 1/4 cups Pillsbury BEST® All Purpose Flour
•
1 1/4 cups old-fashioned rolled oats
•
1/4 cup brown sugar sucralose blend
OR
1/2 cup firmly packed brown sugar
•
1/2 cup Crisco Puritan Canola Oil with Omega-3 DHA
•
Sugar free frozen whipped topping (optional), thawed
Directions:
1
HEAT oven to 350°F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking spray.
2
STIR apples with topping, cornstarch and cinnamon until apples are coated. Place in prepared baking pan.
3
COMBINE flour, oats and brown sugar blend in medium bowl. Stir in oil until evenly moistened and large crumbs form. Sprinkle over apples.
4
BAKE 35 to 40 minutes or until apples are tender and top is golden brown. Let stand about one hour before serving. Serve with whipped topping, if desired.

http://www.dlife.com/diabetes/diabetic-recipes/