Kathy's Fresh Strawberry pie

The grand finale to our cooking class was a pie brought by Kathy Neve. It is a very fresh Spring/summer pie made with fresh strawberries. I have made a followers of my class in using real whipped cream instead of Cool Whip. There is sooo much difference. We worked on whipping cream and I taught them how to not overwhip so it turns to butter. We all enjoyed this dessert. I garnished the slices with fresh mint and a fresh strawberry sliced with stem.

1. 1 1/3 cups finely crushed vanilla wafers(about 42 wafers)


2. 2 TBLS. sugar


3. 1 1/2 teaspoons Mexican vanilla


4. 5 TBLS. unsalted butter, melted


5. 8 cups of hulled strawberries, divided(small ones work better)


6. 2 TBLS. water


7. 2/3 cup sugar


8. 2 TBLS. cornstarch


9. 1 TBLS. lemon juice


10. 1/2 pint whipping cream, whipped

Preheat oven to 350 degrees. Combine cookie crumbs, sugar, 1/2 teaspoon vanilla and the melted butter; Press into a 9 inch pie pan. Bake 10 minutes or until set and barely beginning to brown. Cool the crust.

Slice 2 cups strawberries. Combine with 2 TBLS. water in a saucepan. Bring to a boil while mashing strawberries. Cook about 2 minutes. Push thru a sieve with a spoon. Discard solids that remain. Measure juice and water to equal 1 cup.

Combine sugar and cornstarch in a saucepan. Gradually whisk in strawberry juice and lemon juice. Cook over medium heat until thickened. Boil 1 minute. Remove from heat and stir in remaining vanilla. Place 1/3 of the berries in pie shell; drizzle with 1/3 of the glaze. Repeat twice. Chill 2 hours or until set. Serve whith whipped cream. Serves 6-8. Wonderful on a hot summer's evening!

Italian Cream Cake

Before moving to Colorado, I had never heard of Italian Cream Cake. There is a large Italian contingent in Pueblo and many of Italian descent around Southern Colorado. Some of my friends, who are Italian, put me onto this wonderful cake. It is one of my top 2 most requested and I made it for several graduations this year, by request. If you like coconut or carrot cake, this would be in the same family, only BETTER. The cake in the picture, I made and decorated for a special friend's birthday. All of our gorgeous lilacs were in bloom then. Know you will love this if you try it!!!!

1. 1/2 cup Crisco( I use 1 cup butter flavor Crisco at high altitudes!!! and leave off the butter)


2. 1/2 cup butter


3. 1 2/3 cups sugar


4. 5 Eggs, separated


5. 1 cup buttermilk


6. 3/4 teaspoon baking soda


7. 1/2 teaspoon salt


8. 2 cups unbleached flour, sifted (I use Pillsbury or King Arthur)


9. 1 teaspoon Mexican vanilla


10. 1 cup pecans, toasted and then chopped


11. 1 - 3 1/2 oz. can flaked coconut

Cream Cheese Frosting:

1. 8 oz. cream cheese, softened


2. 1/4 cup butter, softened


3. 1 lb. Powdered sugar


4. 1 teaspoon vanilla


5. 2 TBLS. or more whipping cream(can use milk)


6. 1 cup toasted, chopped pecans

Cream butter and Crisco, add sugar gradually and beat until fluffy. Add egg yolks, one at a time and beat well after each addition. Add buttermilk alternately with dry ingredients starting and ending with flour. Stir in vanilla, pecans, and coconut. Fold in stiffly-beaten egg whites. Bake in 3 greased and floured pans that also have a round of parchment or wax paper on top and then grease the paper too. Bake at 350 degrees for 30-40 minutes or until done when checking with a toothpick. Cool in pans for 20 minutes and remove. Ice with cream cheese frosting and sprinkle with toasted pecans.

To make frosting: Cream cheese and butter until smooth. Add remaining ingredients, ending with cream to make the proper spreading consistency.

Supreme Double- Coconut cream pie

I love this pie!!! I just found this recipe again and I remembered it is the best ever. While the original coconut cream pie I have on the website is good, this is heavenly. It uses both cream of coconut and flaked coconut. Wait until you taste it!!!!

1. 3 Egg whites (I use 4 or 5 to make a high meringue, just use heaping measures of the sugar and cream of tartar)


2. 1/4 cup cornstarch


3. 2 cups milk


4. 3/4 cup Cream of coconut


5. 3 beaten egg yolks


6. 2 TBLS. butter or margarine


7. 1 cup flaked coconut


8. 2 1/2 teaspoons vanilla


9. 1/4 teaspoon cream of tartar


10. 1/3 cup sugar


11. 2 TBLS. flaked coconut


12. 1 baked 9 inch pie crust(recipe found on this website)

Preheat oven to 350 degrees. Let egg whites stand at room temperature for 30 minutes. Meanwhile for filling, in a medium suacepan combine cornstarch and 1/4 teaspoon salt; stir in 1/4 cup of the milk, with a wire whisk, until smooth. Stir in remaining milk and the cream of coconut. Cook and stir over medium heat until thickened. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot filling into the egg yolks, stirring constantly. Pour egg yolk mixture into remaining hot filling in the saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter until melted. Stir in 1 cup flaked coconut and 2 teaspoons of vanilla. Keep warm...

For meringue, in a large metal mixing bowl combine egg whites, remaining 1/2 teaspoon vanilla, and the cream of tartar. Beat with an electric mixer on fairly high speed for 1 minute or so until soft peaks form(soft peaks are when you pull up meringue with mixer(not on) and the peak "droops", stiff peaks are when they stand straight up in the air). Gradually add the 1/3 cup sugar, 1 TBLS. at a time, beating on high speed 4 minutes or more, until mixture holds stiff peaks. Spoon hot filling into baked pie shell. IMMEDIATELY spread meringue over hot filling, carefully sealing to edge of crust to prevent shrinkage. Sprinkle with the remaining 2 TBLS. flaked coconut. Bake for 15 minutes, watching carefully, until meringue and coconut are nicely browned. Cool for 1 hour. Chill for at least 3 hours before serving. However, I like to bring to room temperature to serve. Think it tastes the best!!

Blueberry Pie

I absolutely love this pie recipe and I originally found it in Better Homes and Gardens. However, I have made a couple of my own changes over the years. Blueberry season is in full swing and the blueberries are very reasonable right now, so make several for friends and neighbors. You will be much appreciated, believe me!! Another taste of summer...

1. Pastry for 2 crust pie


2. 4 Cups fresh blueberries


3. 1- 14 oz. can small wild blueberries, drained well


4. 3/4 to 1 cup sugar


5. 3 heaping TBLS. flour


6. 1/2 teaspoon grated lemon peel


7. 1/2 teaspoon cinnamon


8. 1/2 teaspoon nutmeg


9. dash salt


10. 1 teaspoon lemon juice


11. 1 TBLS. butter

Combine 4 cups fresh blueberries and wild blueberries with sugar, flour, lemon peel, cinnamon, nutmeg, and salt. Line bottom of pie pan with pastry and add filling. Sprinkle with lemon juice and dot with butter. Add top crust and make slits for steam. Brush with milk and sprinkle with cinnamon sugar. Put on baking sheet with sides and bake for 35-40 minutes until browned and bubbly. Serve warm with ice cream!!! DELICIOUS!!

Blackberry Cobbler

This is a good ole Missouri Ozarks recipe and one I've used for 35 years. Where I'm from in the Ozarks has the biggest, juiciest blackberries you've ever tasted and we used to go blackberry picking every summer. Inevitably I got poison ivy, but well worth it!! It is easy and just use my crust recipe on this site. Always yummy good with a scoop of vanilla bean or peach ice cream. Oh, those lazy days of summer!!

1. 4+ cups of blackberries, rinsed and picked over and drained



2. 2 TBLS. tapioca



3. 1 1/3 cups sugar



4. Dash of nutmeg



5. 2 TBLS. butter



6. 2 pie crust- recipe on this site

Preheat oven to 375 degrees. Mix berries, tapioca, sugar, and nutmeg togther. Pour into bottom pie crust and dot with the 2 TBLS. of butter. Do a lattice top crust by cutting 1 inch strips and weaving them together. Do this by laying strips one way with small space in between and then lay the strips over the first ones from the other direction or side.(See picture). Brush lattice top with milk and then sprinkle with cinnamon sugar. Put on baking sheet with sides and bake at 375 degrees for app. 1 hour until crust is browned and juices are bubbling. It's heaven!!

Lemon Mousse with Strawberry/Raspberry Sauce

It's another great recipe from the cookbook "Past and Repast" put out by the Missouri Mansion Preservation Committee in the 1980's. Just made this in my cooking class last week and already one of the girls is making it for a special dinner this weekend. It is light and lucious and you can do it ahead. All of the proceeds from this cookbook went to restore the Governor's mansion in Missouri and the then first lady, Carolyn Bond was instrumental in it's production. This is a true Springtime/ Summer dessert!

Mousse:

4 Eggs

3 Eggs, separated

9 TBLS. sugar, divided

2 envelopes unflavored gelatin

3 TBLS. lemon juice

3 TBLS. water

Grated rind of 1 lemon

1/4 cup frozen lemonade concentrate, defrosted

2 cups heavy cream, whipped

Beat eggs, the 3 egg yolks and 6 TBLS. of sugar until thick and smooth.

In a heatproof measuring cup, soften gelatin in lemon juice and water for 5 minutes. Place cup in simmering water and stir until gelatin dissolves, add to egg mixture with lemon rind and lemonade. Fold in whipped cream. Beat the 3 egg whites and remaining 3 TBLS. of sugar, until stiff peaks form. Fold into mousse.

Pour into a straight-sided crystal bowl, with fairly high sides. Smooth top with a spatula, chill 6 hours or overnight until firm. Serve with Strawberry/Raspberry sauce.

Strawberry/Raspberry Sauce:

1 10 oz. package sweetened frozen strawberries, defrosted

1 10 oz. package sweetened frozen raspberries, defrosted

2 teaspoons cornstarch

1 teaspoon water

1 teaspoon lemon juice

1/3 cup currant jelly

1 TBLS. Kirsch

1 teaspoon Frambois

Place strawberries and raspberries in a food processor or blender, puree. Strain through a sieve with very small holes or a sieve lined with cheesecloth. Dissolve cornstarch in water. Combine cornstarch and puree in a saucepan, cook over low heat until mixture begins to thicken. Add lemon juice and jelly, stir until jelly dissolves. Remove from heat, cool. Blend in Kirsch and Frambois. Chill in refrigerator.

Soft Lemon-Ginger cookies

A very lovely cookie recipe from my friend, Ada Clark. When I was going thru breast cancer treatment, she made me a big plate of cookies and brought them to me. What a treat!!! She makes the best cookies. Can use these in the summer with a bowl of ice cream or as a holiday treat!! Different and soooo good!

1/2 cup butter, softened(Can use butter flavor Crisco at high altitudes so they don't spread)
1 cup brown sugar
1 Egg
3 TBLS. sour cream
1/2 teaspoon lemon extract
1/2 teaspoon vanilla
2 cups + 2 TBLS. flour
1 teaspoon soda
1 teaspoon cream of tartar
1 teaspoon ginger
1/4 teaspoon salt
grated rind of one lemon

Cream butter and brown sugar. Beat in egg, sour cream, and flavorings. Combine 5 dry ingredients and gradually add to creamed mixture. Mix in lemon rind. Drop by rounded teaspoonfuls, 2 inches apart on an ungreased cookie sheet, flatten slightly. Bake in 350 degree oven for 10-12 minutes or until lightly browned. Remove to wire rack to cool. Yield- about 2 dozen cookies

Tiramisu Bowl from Ada Clark

This luscious Tiramisu won GRAND PRIZE here in our valley for recipes in our local paper. It was then served at our restaurant here for an evening. My friend, Ada Clark who is a wonderful cook, entered it in the competition. Looks spectacular and does not have the heavy liquor taste of many Tiramisu's. Use a pretty, kind of deep glass bowl for a pretty presentation. Everyone will love it!!!

1 pkg.(8 oz.) Cream cheese, softened
3 cups cold milk
2 pkg.(small) instant vanilla pudding
1 8 oz. container whipped topping, thawed
48 vanilla wafers or 1 loaf pound cake, cut in cubes
1/2 cup cooled, divided coffee
2 squares semi-sweet chocolate, coarsely grated
1 cup fresh raspberries or fruit of your choice

Beat cream cheese until creamy. Gradually add milk, beating during each addition. Add dry pudding mixes; mix well for 2 minutes. Fold in 2 cups whipped topping. Place 1/2 vanilla wafers or cake cubes on bottom and up sides of bowl; drizzle with 1/2 of the coffee(1/4 cup). Top with 1/2 of the pudding mixture and grated chocolate. Repeat the layers.Top with remaining whipped topping. Garnish with raspberries. Refrigerate at least 2 hours or longer before serving.
NOTE: Unwrap chocolate squares, leave on plain wrapper. Microwave on high for 10 seconds, then grate on coarsest holes og grater...

Mrs. Hoener's chocolate cookies

The absolute best cookie ever!!! This recipe came from my Great Aunt Em Garbee. She, along with my grandmother and all of their sisters were WONDERFUL cooks. They had a tea every Christmas and these were always the favorites!! The icing calls for coffee but you can use cream too. To decorate, I use red and green sugars at Christmas, pink at Valentine's and you can leave plain. Hope you enjoy these as much as my family has in the past.

1. 1/2 cup Crisco shortening


2. 2 squares unsweetened chocolate


3. 1 cup brown sugar


4. 1/4 teaspoon salt


5. 1/2 cup evaporated milk


6. 1 large egg


7. 1 1/2 cups flour


8. 1/2 teaspoon soda


9. 1 teaspoon vanilla

Melt the chocolate. In a large bowl, cream the chocolate, sugar and shortening until fluffy and blended. Add egg and beat. Mix dry ingredients and add alternately with evaporated milk. Drop by 1/2 teaspoons on GREASED cookie sheet. These are small tea cookies but you can drop by teaspoons, just won't make as many. Bake at 350 degrees for 10-12 minutes. Remove to cooling racks and cool completely. When cool ice with the following: 3 Tablespoons of cocoa, 2 cups powdered sugar, 1 Tablespoon melted butter and enough hot coffee or cream to make a spreading consistency. After icing, sprinkle with colored sugars of your choice.

Perfect Apple Pie

Here it is, Good ole Apple Pie for Fall holidays and because apples are always good now. I've never found an apple pie that I liked better than this basic, good apple pie. Be sure and refer to my 2 crust pie recipe, here in my recipes. Peel, bake and enjoy!!

1. 7-8 tart, large apples, pared, peeled, cored and thinly sliced (about 6 cups)


2. 3/4 to 1 cup sugar


3. 2 Tablespoons unbleached flour


4. 1/2 to 1 teaspoon ground cinnamon


5. 1/4 to 1/2 teaspoon ground nutmeg


6. My recipe for a 2 pie crusts

Combine sugar, flour, spices, and dash salt; mix with apples. Line a 9 inch pie pan with crust. Fill with apple mixture and dot with butter. Adjust top crust, cutting slits for steam to escape (can make a decorative design to look nicer). Seal edges. brush crust wilk 2 teaspoons of milk and sprinkle all over with cinnamon sugar. Bake at 400 degrees for 50 minutes or until a sharp knife inserted in slit finds apples soft and well done. The juice will often bubble out indicating the pie is done also. Cool on wire rack and serve with vanilla bean ice cream. Perfect!!!

Ginger Angel Food Cake with Coconut Frosting

I found this recipe in "Cooking Light" magazine. Angel Foods are my favorite cakes and this is a really good one. I increased the ginger a little to give it more flavor. It would be pretty for the holidays, too and a lighter dessert.

1. 1 cup sifted cake flour



2. 1/2 cup cornstarch



3. 12 large organic Egg whites



4. 1 1/2 teaspoons cream of tartar



5. 1/4 teaspoon salt



6. 1 1/2 cups sugar



7. 1 teaspoon vanilla extract



8. 1 teaspoon ground ginger

Preheat oven to 350 degrees.To prepare cake, lightly spoon flour into a dry measuring cup. combine flour and cornstarch, stirring with a whisk. Place 12 Egg whites in a large METAL bowl; beat with a mixer at high speed until foamy. Add 1 1/2 teaspoons cream of tartar and salt. Beat until soft peaks form. Add 1 1/2 cups sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 1 teaspoon vanilla and ginger. Sift 1/4 cup flour mixture over egg white mixture and gently fold in. Repeat with remaining flour mixture, 1/4 cup at a time.

Spoon batter into an UNGREASED 10-inch tbe pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350 degrees for 35 minutes or until cake springs back when lightly touched. Invert pan, cool completely. Loosen cake from sides of pan and invert onto a cake plate.

FROSTING: Please see my confetti angel food with whippy pink frosting. You will make this cooked frosting with the following additions: 1/4 teaspoon of coconut extract. Please do not tint pink or color. Top with 3/4 cup flaked sweetened coconut, toasted (Spread in pan and toast for 5 minutes or so in a 350 degree oven, until lightly browned- WATCH carefully).

Gary's pound cake

Here is a wonderful pound cake that holds up well at high altitude. Pound cake has so much butter in it that it tends to fall at high altitudes and this one uses shortening. I substituted butter flavor shortening for regular. Our friend, Gary Owens sent me this and I'm sharing it with you. Great gift for the holidays!!!

1. 1 cup butter flavor Crisco


2. 2 cups sugar


3. 1 teaspoon orange extract


4. 1 teaspoon lemon extract


5. 1/2 teaspoon butter flavor extract


6. 1 teaspoon vanilla


7. 6 organic Eggs


8. 2 cups flour


9. 1 teaspoon salt

Cream shortening and sugar and add the flavorings. Add eggs, one at a time, beating at high speed. Sift the flour and salt and fold into the egg mixture. Bake in a greased and floured tube pan at 350 degrees for 1 hour. Check with toothpick for doneness. Cool for 25 minutes in pan on rack. Remove from pan to cake plate and cool completely. Dust with powdered sugar. Enjoy!

Carrot Cake

I recently took my carrot cake to my bridge group for a birthday party and I've had so many requests from them for the recipe, I decided to post it. I've had this for years, and I prefer carrot cake without a lot in it, except I liked toasted pecans in the icing. this recipe comes from one of my favorite cookbooks, I have mentioned before "Kitchen Keepsakes". So for all those requests, here you go----

1. 2 cups unbleached flour( I use King Arthur or Pillsbury)
2. 2 cups sugar
3. 2 teaspoons cinnamon
4. 1 teaspoon salt
5. 2 teaspoons soda
6. 1 cup oil (I use Crisco for baking)
7. 4 eggs(organic or free range are far better)
8. 3 cups fresh, organic carrots, grated
9. 1 teaspoon vanilla

Mix dry ingredients. Add oil and vanilla and mix well. Add eggs, one at a time, beating well after each egg. Stir in grated carrots. Bake at 350 degrees for 45-60 minutes, depending on where you live, in 2 greased and floured 9 inch cake pans or one 9x13 inch pan . Cool, in pan, on a cake rack for 15 minutes and then remove from pan onto rack. If using the 9x13 pan, cool completely in the pan. Ice with cream cheese frosting below.

FROSTING

1. 1 - 8 oz. package cream cheese, softened
2. 1 Ib. powdered sugar
3. 1 stick butter or margarine( I use organic butter)
4. 1-2 Tablespoons milk, cream or half and half
5. 1 teaspoon vanilla
6. 1 cup toasted, chopped pecans

To make the frosting, cream together the cream cheese and butter, blend in powdered sugar and vanilla. Add enough milk or cream or half and half to make smooth. Stir in nuts.