Strawberries
Grandma Morehouse's Strawberry Shortcake
Wheeler Brook Farm Strawberry Glace Pie
Strawberry Nut Loaf Serving Size 1 Loaf
1 & 3/4 cup flour
1/2 cup walnut oil
1 tsp. baking soda
1/4 tsp. salt
One 10½ oz. pkg. strawberries, thawed
1 cup sugar
1/2 c. pecans coarsely chopped
2 eggs
Preheat oven to 350 degrees.
Grease and flour a 9x5 loaf pan.
In small bowl, combine first 4 ingredients.
In large bowl with electric beater, mix eggs and oil.
Add strawberries and continue beating until berries are broken up.
Add flour mixture and pecans.
Pour into loaf pan.
Bake 1 hour.
Grandma Morehouse's Strawberry Shortcake
Strawberry Mixture :
Wash and hull strawberries and place in large bowl. Slice by running knife through berries until thoroughly cut. Mix with sugar to your taste and that of the natural sweetness of the berries. Let these blend together and release juice at room temperature for at least an hour before serving.
Wheeler Brook Farm Strawberry Glace Pie
9-inch Baked Pie Shell (See Barb's Favorite Pie Crust. Don¹t kid yourself into thinking you¹ll short-cut with a ready-mix or store-frozen crust; it just isn¹t the same.)
6 cups strawberries (about 1 & 1/2 quarts)
1 cup sugar
3 Tb. cornstarch
1/2 cup water
1 package (3 oz.) cream cheese, softened
Bake pie shell.
Mash enough strawberries to measure 1 cup.
Mix sugar and cornstarch in 2-quart saucepan.
Gradually stir in water and mashed strawberries.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
Beat cream cheese until smooth; spread on bottom of pie shell.
Fill shell with remaining berries; pour cooked strawberry mixture over top.
Refrigerate until set, at least 3 hours./p>
Jeannie and I both have loved this pie since early childhood. I asked Jeannie to recall her memories of strawberry pie. Jeannie said, Even when we lived on Wauwecus Hill Mother made this pie for our birthdays. One time I picked up my piece in my hand and it fell upside down on my lap. After bursting into tears, Mother told me to scoop it up with my spoon. I, too, vividly remember this occasion because the pie was quartered. There were no ³seconds² and, believe me, no one volunteered to give Jeannie their piece.
Although this recipe is printed in Betty Crocker¹s Cookbook, I¹m not certain of the source of Mother¹s original pie recipe. However, this favorite is for sale with other Wheeler Brook Farm strawberry recipes. If you are a bit creative, you might try the variation which I like. First, I use a 10in baked crust, as there is NEVER enough in the smaller version, thus more strawberries are used and a double glaze mixture cooked. I sometimes add 1/2 to 1 cup raspberries to replace some strawberries. When the glace has cooled a bit, I add 1 Tb. of Grand Marnier. Although the whole berries are beautiful, this is one time BIGGER is NOT beautiful, at least not in flavor. Halve large berries or try to pick smaller berries for the pie so that more berry will be coated with glace. We all love the cream cheese part, so I use an 8 oz. package and sweeten it with about 3 tablespoons of marshmallow fluff.
Pass on our Strawberry Glace Pie tradition and ENJOY!!!!
Strawberry-Rhubarb Pie
Pastry for 9-inch two-crust pie.
Heat oven to 425 degrees.
1 & 1/3 cup sugar
1/3 cup flour
2 cups sliced strawberries
2 cups cut rhubarb (1/2 inch pieces)
2 Tb. butter
Mix berries, rhubarb, flour, and sugar.
Pour into pastry shell.
Dot with butter.
Cut and place lattice strips for top crust. Flute edges.
Bake 40 to 50 minutes until crust is brown and juice bubbling.
