Fresh Strawberry Pie
Take advantage of all the fresh strawberries in season by making this delicious Fresh Strawberry Pie Recipe. This pie is fast and easy to make and is such a beautiful way to use fresh strawberries.
To make Fresh Strawberry Pie, all you need is:
1 cooked 9 inch pie shell
Fresh Strawberries (3 cups sliced)
1 cup sugar
2 1/2 Tablespoons Cornstarch
2 Tablespoons light corn syrup
1 cup water
3 Tablespoons strawberry jello
Cook sugar, cornstarch, corn syrup and water until clear. Add strawberry jello and cool until thickened. Stir in fresh strawberries and fill pie crust. Chill 3 hours before serving.
Serve with whipped cream, cool whip or vanilla ice cream.
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1 1/2 cups pineapple juice
1/4 cup brown sugar, packed
2 teaspoons butter, melted
1 1/2 tablespoons dry mustard
1 garlic clove, minced
1/4 teaspoon paprika
2 lbs ham steaks
Mix pineapple juice, brown sugar, butter, mustard, garlic, and paprika. Place ham steaks in freezer bag, seal, label, and freeze. To serve: Allow ham to thaw in the refrigerator (mine took about 24 hours). Remove ham steaks from marinade and discard marinade. Grill steaks until done.
1 cup mango, cut into small cubes
1 cup pineapple, cut into small cubes
1 tablespoon mint leaves, chopped fine
2 tablespoons cilantro, chopped fine
1 tablespoon apple cider vinegar
1 teaspoon extra-virgin olive oil
Salt and pepper to taste
Toss gently and serve with the Crab, Salmon and Scallop Cakes.
Makes 2 cups
2/3 cup shortening
1 cup sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup pecans, chopped
2 cups bananas, mashed, use very ripe bananas for best flavor.
Mix sugar and shortening until well blended, add eggs. Mix together dry ingredients, stir into sugar mixture. Stir in bananas and nuts. Pour into two greased and floured loaf pans. Bake at 350 degrees for 45 minutes.
*Self-rising flour may be used instead of all-purpose flour, baking soda, baking powder and salt.
10 to 12 slices white bread, crusts removed (good French bread or Hawaiian bread works great too!)
2 cups half & half
1/2 cup granulated sugar
1 teaspoon vanilla
Dash of ground nutmeg
8 ounces cream cheese, softened (regular or light)
1/4 cup granulated sugar
1 teaspoon vanilla
2 to 3 fresh peaches or one 16-ounce can of drained peach halves
Arrange half of bread in bottom of greased 11 x 7-inch glass baking dish. In separate bowl, beat eggs, half & half, sugar, and vanilla. In another bowl, beat together all filling ingredients except for peaches and set aside. Pour 1/2 of egg and half & half mixture on bread in bottom of dish. Pour all of filling ingredients over bread, spreading evenly to sides of dish. Cut peach halves horizontally into 1/4-inch slices and place over filling. Arrange remaining bread slices over filling and peaches. Pour remaining egg and half & half mixture over bread. Sprinkle with nutmeg (cinnamon is also good!) Cover with aluminum foil and refrigerate overnight.
Preheat oven to 350º. Best to allow to stand at room temperature before baking for 30 minutes. Bake covered 30 minutes. Uncover and bake 30 to 40 minutes longer or until puffy and golden. Serve with warm maple syrup if desired.