How Sweet the Social

  • By Daphne Ross
  • May 11, 2011
  • 333
                        
We have entered the social season of the warm weather months; spring brings us together after a long stretch of cold weather hibernation. Neighbors are talking more over the fences that separate them. They are waving their hands in greeting from their front porches as they sip their morning coffee or as they chill with their afternoon iced tea. Garden tractors are parked at the edge of properties so their drivers can discuss the events of the day or week. Children stand at yard’s edge waving their arms with excitement each time a farm tractor makes a repeated plowing or planting pass. Farm wives are driving out to the fields with lunches and suppers for the tailgate family meal. Thermoses are filled with more ice cold beverages. Stone piles alongside the acre stretches continue to peak higher. They dwindle as flower beds are groomed for planting. Soon more neighbors, the experts at planting the floral beds are taking their breaks under big shade trees with yet another tall glass of refreshment. The climbing trees have budded and bloomed; a climb up the branches and through the blossoms is more fun when two can perch on now much stronger limbs. They dangle their legs, they sing they hum; they savor the moment as they are handed a frozen treat on stick. Flavored juice drips down their chins, hummingbirds buzz in for the nectar. If you are searching for your children, if you have hollered, and called their names repeatedly, consider searching the strawberry patch. Their good intention to pick a few pints for dinner has been redirected to an afternoon snack time while sitting amongst the sweet rows. The search for the largest berry is on, the contest for the smallest and most red example continues. Red juiced faces are a natural stain unlike the red mouth of a fruit punch drinker. As families and friends gather for the picnics, the parties, and all the other social gatherings of the season no doubt many of the sweet contributions to the table will include pie and what better pie is a crust filled with a sweet strawberry filling fresh from the quart. Not only is pie served during this calendar time, ice cream socials will certainly offer fresh sliced strawberries or a syrupy strawberry topping. Not only pie crusts welcome the berries but angel food and shortcakes are happy desserts when topped with the bright red sweetness spring brings. What sweet fillings do you place into your 9-inch pie crust? Let others try your recipes for their warm weather events. Send recipes to Country Cupboard, 5973 Blachleyville Rd., Wooster, OH, 44691. Emails are always welcome; thewritecook@sssnet.com World’s Best Strawberry Pie (Ruth Brenner) 1 quart strawberries 1 cup sugar 3 tablespoons cornstarch 1 cup water 1 baked pie shell 2 tablespoons strawberry jello 2 tablespoons corn syrup 3 drops red food coloring Whipped topping Cap, wash and drain strawberries. Place in baked pie shell. Mix sugar, cornstarch and water in small saucepan. Cook over medium heat, stirring. Remove from heat when sauce is all clear. Add gelatin, corn syrup and food color. Cool slightly. Pour over strawberries and chill. Top with whipped cream or Cool Whip. Strawberry Pie (Della Burkholder) 1 quart strawberries 2 tablespoons lemon juice 2 tablespoons cornstarch 1 cup sugar 1 (9 inch) baked pie crust Whipped cream or topping Crush 1/2 quart strawberries in saucepan. Add lemon juice, cornstarch and sugar. Bring to a boil while stirring. Cool. Add 1/2 a quart berries and put in cold pie shell. Chill. Top with whipped cream or topping. Glazed Strawberry Pie 1 quart strawberries 1 cup sugar 1 cup water 2 1/2 tablespoons cornstarch 1/8 teaspoon salt Several drops of red food coloring 1 baked 9 inch pie shell Whipped cream Combine 1 cup strawberries with 3/4 cup sugar and 1 cup water; place over heat. Cook for 5 minutes. Remove from; mash with spoon. Add cornstarch, remaining sugar and salt, stirring well. Cook until thickened, stirring constantly. Add food coloring; cool. Place remaining strawberries in pie shell; pour in strawberry glaze. Serve with whipped cream. Yields: 6 to 8 servings. Strawberry Pie Supreme 2 quart strawberries 2 cups sugar 1/4 cup cornstarch Juice of 1 lemon 2 tablespoons butter 2 baked 8 inch pie shells 1/2 pint heavy cream, whipped Crush 1 quart strawberries; mix with sugar, cornstarch, lemon juice and butter. Place in saucepan; cook until thickened. Cool. Slice remaining strawberries; spread in pie shells. Spread cooked mixture on each pie; add whipped cream. Chill for several hours before serving. Yields: 12 servings. Strawberry Cream Pie 1/4 cup lemon juice 1 can sweetened condensed milk 3 eggs separated 1 small package cream cheese, softened 1 cup strawberries 1 baked 9-inch pie shell 3 tablespoons sugar 1/8 teaspoon vanilla Pinch of salt Mix lemon juice in milk until thickened. Beat egg yolks; add cream cheese, mixing well. Stir strawberries and cream cheese mixture into milk mixture. Pour into pie shell. Beat egg white, sugar, vanilla and salt until stiff peaks form. Pour over pie. Bake at 350 degrees until browned slightly. Yield: 6 servings. Mile-High Strawberry Pie 1 (10 ounce) package frozen strawberries 1 cup sugar 2 egg whites 1 teaspoon lemon juice 1/8 teaspoon salt 1 teaspoon strawberry flavoring 1/2 cup whipping cream 1 teaspoon vanilla 1 baked 9-inch pie shell Thaw strawberries. Combine strawberries with sugar, egg whites, lemon juice, salt and strawberry flavoring; beat with electric mixer for 15 minutes. Whip cream until stiff peaks form; add vanilla. Fold into strawberry mixture; pour into pie shell. Freeze; top with additional strawberries to serve, if desired. Yields: 6 servings. Strawberry Magic Pie 1 envelope plain gelatin 1/2 cup water 1 cup strawberry preserves 2 tablespoons lemon juice 1 cup sour cream 1 baked 8-inch pie shell Whipped cream Soften gelatin in 1/2 cup water; place over low heat, stirring until dissolved. Add preserves and lemon juice; beat in sour cream. Pour into pie shell; chill. Top with whipped cream. Yields: 6 servings. Strawberry Parfait Pie 1 (12 ounce) box sliced frozen strawberries 1 package strawberry gelatin 1 1/4 cups hot berry juice 1 pint vanilla ice cream 1 baked 8-inch pie shell, cooled Thaw strawberries; drain, reserving juice. Add enough hot water to reserved juice to equal 1 1/4 cups liquid. Place liquid in large saucepan over low heat; heat through. Remove from heat; add gelatin, stirring to dissolve. Add ice cream by spoonfuls, stirring until melted. Chill for 20 minutes or until thickened but not set; fold in strawberries. Turn into pie shell. Chill for 30 minutes or until firm. Garnish with whipped cream or whole berries. Yield: 6 to 8 servings. Strawberry Dessert Pie 20 soda crackers, crushed fine 1/4 cup melted butter 4 egg whites 1 teaspoon sugar 1 cup sugar 1 teaspoon vanilla 1 1/2 cups strawberries, sliced Whipped cream Crushed walnuts Combine cracker crumbs and butter, blending thoroughly. Press mixture into 9 inch pie plate. Beat egg whites until stiff peaks form; add vinegar, sugar and vanilla gradually. Beat for 5 minutes. Pour into cracker crust. Bake at 450 degrees for 10 minutes. Remove from oven; cool. Place strawberries on top of pie; cover with whipped cream. Sprinkle walnuts over whipped cream. Garnish with whole strawberries. Chill for 24 hours. Yield: 8 servings.


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