Country Strawberry Rhubarb Pie

July 9, 2014November 7, 2014 ~ lindy

Our garden is bursting with strawberries, the rhubarb need to be picked. This is a yummy easy Galette which I’m calling Country Strawberry Rhubarb Pie recipe we hope you will love!!

Country Strawberry Rhubarb Pie

Note: Recipe makes two pies

Filling:

*1 pound Fresh Strawberries, about 4 cups cut strawberries
*3 cups Rhubarb, cut 1/2 inch pieces
*3/4-1 cup Sugar, to taste
*4 tablespoons Cornstarch

Combine the above ingredients in bowl set aside while you make the crusts.

Crust:

Recipe makes two crusts.

*2 cups All-purpose Flour
*1/2 teaspoon Salt
*3/4 cup Crisco, I like Butter Flavored
*1/3 cup Milk plus 2 teaspoons Vinegar

Combine flour, salt and Crisco just until crumbly, don’t over mix. Add the milk and vinegar mixture and mix just until moist. Let the dough rest for 5 minutes. Divide the dough into two balls and roll out each ball of dough on individual pieces of wax paper. Place the rolled-out dough on Silpat or parchment paper on 1/2 baking sheet.

Add the filling to the center of the rolled out dough and bring up the sides making sure to connect or fold edges as needed.

Beat 1 egg and use as an egg wash and brush the edges of dough. You can sprinkle with sugar and bake at 425*F. for 30-35 minutes.

Crust recipe slightly adapted from Real Food for Real People, Best Pie Crust.

Optional: If you want a red glaze topping after the pies have baked, remove from oven and using a pastry brush on the following. Make one box of Danish Dessert and follow the directions on the box. You will only use a small amount of this glaze, so you can refrigerate unused glaze and use later for a fresh strawberry pie. We then sprinkled with White Sugar Crystals.

Serve with whipped cream topping or Vanilla Ice-cream and enjoy.

Have a great day!

Jessica and Lindy

Strawberry & Brownie Trifle

July 7, 2014July 10, 2014 ~ lindy

We have lots of strawberries in our yard and this was a great way to use them. It is a yummy treat and just the right size.

Fudge Brownies

Melt together:

*1 cup Semi-Sweet Chocolate Chips, melted
*1 cup Milk Chocolate Chips, melted

After melting the chocolate add the following and mix with the creamed mixture below.

Cream together:

*1/2 cup Butter, at room temperature
*3/4 cup Brown Sugar
*3/4 cup Granulated Sugar
*2 teaspoons Vanilla

After you have combined all of the above add one egg at a time until well mixed.

* 4 eggs, at room temperature
*1 cup of Flour
*1/2 teaspoon Sea Salt

Combine all ingredients and mix just until smooth texture.
Prepare a parchment lined 9″ x 13″ baking pan sprayed with Cooking Spray.
Bake the Brownies at 325*F. For 35-40 minutes. Do not over bake.

Layering Strawberry Brownie Trifle

When brownies have cooled cut into squares, about 1/4 of the pan of brownies (for 6 small glasses) and layer in small glasses with whipped cream, brownies and strawberries, repeat until glasses are filled and top with mint leaves if desired.

This brownie recipe will make more brownies than you will need for these trifles but you could freeze or like we did just eat them, Yum!

Fudge Brownie recipe adapted from Cookies and Cups

Strawberries and Whipped Cream

*1 cup strawberries washed, dried and quartered

Whipped Cream

*1 cup Heavy Cream, no substitutes
*1/4 cup Confectioners’ Sugar
*1 teaspoon Vanilla

Whip the heavy cream until it starts to thicken, add vanilla and gradually add the confectioners sugar and whip until it is double in bulk and sticks to the beaters. Be careful not to over whip or it will become clumpy looking.

Whipped Cream recipe adapted from Recipe Girl