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 ‘strawberry recipes’
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: May 6th, 2013

Sorry about the lateness of my book drawing, which should have taken place Thursday. My lateness is inexcusable, except for the fact that I was trapped under something heavy: my In Box.
Don’t worry, I won’t cheat you of a drawing. Stacks of cook books starting to dominate my desk wouldn’t allow it. So I’ll do 2 drawings, one today and on Thursday, when I’m supposed to, to get us back on schedule.
Anyway, the winner of “200 Easy Mexican Recipes,” by Kelley Cleary Coffeen is Diane Wisinski. I’ll pop it in the mail today.

If you are not Diane Wisinsky, you are eligible to enter the drawing for “175 Best Mini Pie Recipes,” by Julie Anne Hession. This book looks like it would be a blast to own, especially for those who love to bake. It’s hard to give away, actually. It offers recipes and instructions — with process photos — for 17 kinds of dough, as well as fillings and glazes, sweet fruit and caramel and chocolate, even savory meals such as meat and seafood and vegetarian pies.
Now, pssst, you can probably buy some of the dough recipes prepared, such as phyllo and pie crust. But if you like baking as much as I do, it would be more fun to do the from-scratch thing.
To enter, send an e-mail to jennie.geisler@timesnews.com. Please include your NAME, MAILING ADDRESS, and NAME OF THE BOOK YOU WANT. I do not share or store this information.

Here’s a sample recipe, including its handmade dough:
2 cups diced, hulled strawberries
3 tablespoons sugar
1 1/2 tablespoons cornstarch
1 teaspoon freshly squeezed lemon juice
1 recipe Hand Pie Dough, recipe follows
1 large egg, lightly beaten with tablespoon water
Coarse sugar for sprinkling

1. In a medium bowl, mix strawberries, sugar, cornstarch and lemon juice.
2. On a lightly flowered surface, roll out dough to a thickness of about 1/16 inch. Using a 5-inch round cutter, cut into rounds and place on 2 baking sheets lined with parchment, spacing apart. Reroll scraps as necessary.
3. Brush edges of rounds with egg wash. Place about 2 tablespoons filling in center of each round. Fold in half, enclosing filling. Pinch edges together to seal and crimp with the tines of a fork.
4. Brush tops with egg wash and sprinkle with coarse sugar.
5. Place pies, on baking sheets, in freezer for 30 minutes. Meanwhile, position oven racks in upper and lower thirds of oven and preheat oven to 375 degrees.
6. Using tip of a sharp knife, cut 2 or 3 slits in top of each pie. Bake in preheated oven for 25 to 30 minutes, switching positions of baking sheets halfway through, until pies are puffed and golden brown and filling is bubbling. Let cool. Serve warm or at room temperature.

The recipe should make 16 pies.

3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
7 ounces cold unsalted butter
2/3 cup cold buttermilk, divided
1. In food processor fitted with the metal blade, pulse flour, sugar, baking powder and salt to combine.
2. Scatter butter overtop and pulse several times, until pieces are the size of peas.
3. Drizzle half the buttermilk over flour mixture and pulse 4 to 5 times to combine. Add more buttermilk 1 tablespoon at a time, pulsing after each addition, just until dough begins to hold together in moist clumps. (You might not need all the buttermilk.
4. Transfer to a large piece of plastic wrap and shape into a ball. Flatten into a disk and wrap tightly in plastic. Refrigerate for at least 1 hour.

– “175 Best Mini Pie recipes”

Posted in: Uncategorized