Tuesday, March 29, 2016

Strawberry cheesecake-pie

Is there such a thing as a cheesecake-pie?? Last weekend I made a fresh strawberry pie for Easter dessert. During the process of mixing the strawberries in this wonderful sweet strawberry glaze, I realized that the pie would be so much tastier with a cream-cheesy layer to add a cheesecake like element. I can't fully call this a cheesecake or a strawberry pie alone because of the portions of both the cream filling and the strawberry filling.
With a little experimentation and thumbs up from my best and most honest taste tester husband, I give to you a very simple but sweet and delicious (Griswold drumroll please)... Strawberry cheesecake-pie.
Strawberry cheesecake-pie
Recipe source: Emmy in her Element
1 1/4 cup graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
Mix together and press into 9" pie dish. Bake in 375 degree oven for 6-8 minutes or until set and golden. Watch closely, this can burn! Let cool until room temp or cool in refrigerator before spreading cream filling.
{cream filling}
8 oz room temperature cream cheese
3 heaping tablespoons powdered sugar
1 cup whipped cream (I mixed up some heavy cream homemade and just whipped this up very first)
Beat whipped cream until stiff peaks form. Set aside.
Beat cream cheese and sugar until smooth. Gently fold in heavy cream until incorporated.
Spread into cooled graham cracker crust about 1/2" in thickness.
{Strawberry topping} 
1 box strawberry junket Danish Dessert.
2-3 cups fresh chopped strawberries (more or less depending on how high you want to pile them, yum!)
Follow directions on Danish dessert filling (the box calls to mix the powder with 1 3/4 cup water, I took out 2 tablespoons water and replaced it with 2 tablespoons lemon juice to add tartness). Let cool slightly before mixing strawberries into the glaze.
Assemble pie by baking crust, letting cool and then spreading with cream filling and topping with deliciously glazed fresh strawberries (make sure this is cool enough it wont melt your cream filling). Let this pie have 2-3 hours to set in the fridge before its ready to eat.  I like to add fresh whipped cream on the pie right before serving.

I had extra filling so I made some mini pies to take and share as well. Wouldn't these mini's be so fun for a birthday party or shower?

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Saturday, March 26, 2016

Country Loaf

We are patiently impatiently waiting for spring to come, but week after week we keep experiencing cold, snowy and gray weather. This being Easter weekend, I decided to spend a little time making a comforting country bread loaf that I can share with my family for Easter supper.
This recipe is a more time consuming one, but incredibly worth it! And although the rise time is long, the actual work part is very minimal.
If you're looking for quicker bread options, check out my other bread recipes here.

Country Loaf
Recipe source: Betty Crocker
Recipe time: Rise: 3hours Bake: 40minutes
5 1/2 cups of bread flour
1 teaspoon of sugar
2 1/4 teaspoons yeast
2 cups very warm water
2 tablespoons olive or vegetable oil
2 teaspoons salt
In a bowl mix together 2 cups of flour, the sugar and the yeast. Add 2 cups of warm water. Mix together for 1 minute and cover with plastic wrap tightly on top. Let bubble for 1 hour. See picture steps below for visual steps.
Stir in oil and salt. Stir in enough remaining flour to create a soft, smooth dough. If you're mixing by hand as I did, you will feel the dough is dry and stringy. Fear not! Keep mixing and turn onto your counter and start kneading in the flour. This process can take 8-10 minutes by hand.
If you have a kitchen aid mixer, use your dough hook and let it stretch the dough for you. Sometimes I like to do it the old fashioned way... getting you're hands dirty is good for the soul.
Place kneaded dough into a large bowl sprayed with nonstick spray. Cover and let rise for another hour.
Grease cookie sheet with shortening and place dough onto counter. Gently form dough in your hands into an even round ball by stretching the sides of the dough downward to the bottom, keeping air bubbles in tact best you can. This should only take a few seconds. Place dough loaf with smooth side up on the greased cookie sheet. Cover loosely and let rise again for 45-60 minutes until doubled in size.
Place a metal pan filled half way with water on the bottom rack of your oven. Pre-heat oven to 425 degrees F. Spray loaf with cool water and sprinkle lightly with flour.
Carefully, with a serrated knife, cut 1/4-inch-deep slashes on top of loaf. You can do 3 slices across or a large X (see pics below).
Bake 30-35 minutes or until golden brown with a crisp crust on top. Place on a cooling rack.
This crusty loaf can be enjoyed with olive oil and parmesan cheese or just as is.
Visual Process:


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