Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posts tagged ‘strawberries’
Posted: June 12th, 2013

Can't wait to try this Strawberry Pie recipe for my hubby's Father's Day on Sunday. Thanks to www.seriouseats.com for the inspiration.

Can’t wait to try this Strawberry Pie recipe for my hubby’s Father’s Day on Sunday. Thanks to www.seriouseats.com for the inspiration.

John, my husband and father of our son, J.R., has simple tastes. All it really takes to wow him is a baked pie crust. Someday I swear I’m just going to make a plain one and serve it to him.
But not this week.
He waits patiently all year for me to bring home a fresh-picked quart of strawberries, pour in some of that ready-made Marzetti glaze-gloop, and fill up that all-important crust. But his patience ends there.
As is the problem with salsa, soup, pizza, meat, etc., he has no concept of the need to let food rest, cool, set or chill. He thinks the second I put my knife down or turn off the heat that it’s time to load up his plate. He burns his mouth at least once a week.
I think pies are best when they’re just barely warm and they really need a couple of hours to get that way, but I don’t think his year-long patience will stretch that far. But whatever, it’s his day. If he wants runny filling and a scorched tongue, so be it.
For his special day Sunday, I want to try this Strawberry Pie from www.seriouseats.com, recommended by Marnie Mead, in hopes of
elevating the experience beyond the gloop. I’m in the mood for a challenge, and want to see if I can make something even better than that one-off shortcake I touted Monday.
(I did pick up a couple tubs of the glaze gloop, just to have it on hand in case the challenge goes over my head. Maybe I’ll make another pie crust too, for his breakfast or something.

Posted in: Uncategorized
Posted: June 10th, 2013

Don't get between me an a bowl of local strawberries. Just don't.

Don’t get between me an a bowl of local strawberries. Just don’t.

Hey, there. Sorry about my radio silence last week. I was at home trying to wrestle a vegetable garden into the ground. I got it in, late but better than never. With any luck, at least some of the tomatoes will be ready before the snow falls.

Between the weeding, and the weeding and the weeding, I made time for those precious local rubies gracing our presence right now. I simply cannot lay off the local strawberries.
I picked up four quarts on Saturday, and when I left for work this morning, there were about 12 berries left.
Here’s what happened:
After hitting the fruit stand, I went to the grocery store for a huge box of Cheerios, because that’s my favorite first-strawberry ritual.
Then I broke out a Marzetti’s chocolate dip and my son and I made huge messes of ourselves dipping them.

Then I made my quickest, favoritist mid-June treat:

1 quart of strawberries, sliced, leaves removed
1 tablespoon sugar
1 1/2 cups Bisquick (Yes, I use Bisquick. No, I’m not proud of it).
1/2 cup milk
1 or 2 cups fat-free half-and-half
Whipped topping of choice

1. Preheat the oven to 450 degrees.
2. Toss the strawberries with the sugar and set aside. Note: Local berries don’t usually really need the extra sweetness, but it draws out some of the juice, which soaks into the biscuits and makes me happy.
3. Stir the Bisquick with the milk until it’s thick and sticky.
4. Spray a baking sheet with cooking spray and spoon the dough into 5 4-inch mounds on the sheet.
5. Bake 7 minutes, remove from oven and let them cool.
6. Take a biscuit, break it in half, put it at the bottom of a cereal bowl. Top with a bunch of prepared berries and pour in 1/4 half and half.
7. Top with whipped topping and serve.

P.S. I also made a pitcher of strawberry banana smoothies, and I learned that those really require drinking straws. Not really that into frothy pink mustaches.

P.P.S. I have no plans to slow down. Next up: Father’s Day Strawberry Pie. I may have to practice a few times …

Posted in: Uncategorized

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