Tuesday, July 12, 2011

Independence Day Bake - a - Thon

Our Vacation lasted a little longer than planned, as anyone who has ever been to the state of Oregon, particularly the Portland area could understand. it was hard to leave, the beautiful green surroundings, perfect temperature of 73 degrees, and most of all my family. None the less, it is always difficult but it is something that i have come accustomed to, and here i am, sitting in my bedroom, looking forward to exploring new recipes, being able to blog again and the many fun times with friends this summer.

a few memories from our trip, Daisy Duke, my sisters 11 year old Rottie, Enjoying the beautiful weather and momma Sharon on the 4th. Her reappearance to the deck after going inside the house...we had some good laughs at the sight of her in her patriotic shirt, glow stick headband, and holding the b.b gun!

Now on to the baking!!

Landen, my youngest nephew stirring the marshmallows for Rice Crispy Treats!

The Jellos before being cut into blocks and mixed with condensed milk gelatin mixture; Or 3D glasses as Landen calls them!

Tadah!! Stain glass Jello Stars courtesy of Brown Eyed Baker via the food librarian! 

 My beautiful niece taking them away to the fridge!

Last but not least we made a strawberry pie with some fresh organic strawberries, it turned out tasty, but i would definitely use more strawberries the next time to even out the glaze to berry ratio.  

This pie was Delicious! full of fruity flavor, with a burst of strawberry in every bite; perfect for a summer day and the perfect recipe to share today! i found this delicious treat on Annie's Site ,one of my favorite blogs!

Fresh Strawberry Pie


single pie crust recipe, baked (i suggest Martha Stewart's Pate-Brisee )
4 pints of strawberries, washed and hulled, half the large ones
2 Tbs Cornstarch
3/4 C. Granulated sugar
11/2 Tsp Sure gel for low sugar recipes (in the pink box)
Generous pinch of Salt 
1 Tbs Lemon Juice 

Heavy whipping cream whipped with 1 Tbs Granulated Sugar 


Blend 6oz of the "ugliest" berries in a food processor until smooth. The result should be about 3/4 cup of berry puree. 

Mix together cornstarch, sugar, sure gel and salt in a medium saucepan. Add the berry puree and mix over medium heat. Bring mixture to a boil, stirring constantly, scraping bottom of pan to prevent burning. Let boil for 2 minutes then remove from heat and add lemon juice, mixing in a large bowl, allowing to cool. Stir intermittently to prevent skin from forming on top. 

Use the remaining, "prettier" berries, approx. 2Lbs. halve the larger berries and mix into the strawberry glaze. pour into prepared pie shell and refrigerate for 2 hours or until set. 

slice up individual servings, small or large (i won't tell), top with whip cream and Enjoy!!  

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