Thursday, July 9, 2009

Icebox Strawberry Pie

This is the best Strawberry Pie I have ever eaten...Yummy! My sister-in-law Kira made it for the 4th of July celebration. It was so good that I only needed one bite to decide that I must have the recipe! My husband also made some yummy home made vanilla ice cream.

This was one great dessert!!!
In step 1, it is imperative that the cooked strawberry mixture measures 2 cups: any more the filling will be loose. If your fresh berries aren't fully ripe, you may want to add extra sugar to taste in step 2. Use your favorite pie dough or use our recipe. Chill the heavy cream in step 4 to help it whip more quickly.

2 pounds frozen strawberries ( We used fresh)
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
Pinch salt
1 pound fresh strawberries, hulled and sliced thin
1 (9-inch) pie shell, baked and cooled (see note)

TOPPING: 4 ounces cream cheese, softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream

1. COOK FROZEN BERRIES. Cook frozen berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jamlike, about 25 minutes (mixture should measure 2 cups)

2. ADD GELATIN. Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.

3. ADD FRESH BERRIES. Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)

4. MAKE TOPPING. With electri mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.

New Etsy Items!

Check out my new items listed on Etsy!

Friday, July 3, 2009

4th of July Carnation Balls...

Carnation balls are a fresh take on a humble flower. They add a fun burst of color to your Fourth of July table, and they're easy to make.
Thoroughly saturate a 3-inch sphere of floral foam with cool water, then insert short carnation stems — cut to an inch below the calyx — in a concentric, coiling pattern until the sphere is almost covered. Each of these spheres holds about 50 carnations. Display carnation balls individually, or cluster balls of varying sizes — and color — on a favorite vase or tray to create a distinctive and dramatic centerpiece. Place sphere with its "bald spot" in a saucer of cool water; refresh daily and it will last a week.

Let me know how yours turned out!

Happy Red, White and Blue To You!

Here are some patriotic photos to get you in the mood!
Now go enjoy the fun!

Wednesday, July 1, 2009

Vintage 4th of July Postcards...

Wishing everyone a Happy and Safe 4th of July!

Cherry Jam-Filled Pancakes

Filled with cherry jam and dusted with confectioners' sugar, our rich ricotta pancakes are sure to please the entire family. When spooning the jam into the pancakes, place it in the center of the batter to ensure the jam stays neatly tucked inside. The pancakes puff up considerably when cooking, so fill the wells with just the amount of batter specified in the recipe.

Kids will enjoy helping to prepare the pancakes. They can whisk all of the ingredients together. Then, after an adult carefully measures out the amount of batter and jam to go into each well, a child can spoon it into the pan.


1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 Tbs. granulated sugar
1/2 tsp. salt
Zest of 1/2 lemon
3 egg yolks
1 1/3 cups buttermilk
3/4 cup ricotta cheese
5 egg whites
4 Tbs. (1/2 stick) unsalted butter, melted
7 Tbs. cherry jam
Confectioners' sugar for garnish


In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. In another bowl, lightly whisk the egg yolks. Whisk in the buttermilk and ricotta. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions.

Put 1/4 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Place 1/2 heaping tsp. cherry jam in the center of the batter and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter.

Dust the pancakes with confectioners' sugar just before serving. Serve warm. Makes about 30.

Williams-Sonoma Kitchen.