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’
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:

JENNIE’S STRAWBERRY “SHORTCAKE”
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
Posted: August 8th, 2012

I’ve been getting some really over-the-top cookbooks lately. I thought Vegan a La Mode about vegan ice “cream” (this week’s drawing) was a little out there, but this week’s book, “Hello Cupcake!” by Leila Lindholm is even more exotic.
All the recipes list ingredients in weights (ounces), rather than volume (cups). This is the best way to ensure consistency between your finished product today vs. your finished product a year from now, and it’s how professional bakers, British and Europeans cook. Most Americans don’t want to be bothered with a scale, though. Well, you’ll need to get one, or pull yours out of storage to make the most of the recipes in this tome.
I will admit that these recipes and pictures do, in any case, look luscious, and if I were independently wealthy and could hang around in my kitchen all day, it would be fun to play with them. Could even serve as a rainy Saturday project for, well, OK never.
If you want a chance at greatness however, throw your name in the hat, by sending an e-mail containing your NAME, MAILING ADDRESS and the NAME OF THE BOOK you want to jennie.geisler@timesnews.com.

Last week’s winner, of “Vegan a la Mode” is Teresa Chatman. I’ll pop it in the mail today.
For a taste of the cupcake book, I’ll add one of the more pedestrian recipes in Linholm’s book, modified to include only the American measurements.
STRAWBERRY CUPCAKES
2 eggs
5 ounces sugar
1 teaspoon vanilla extract
2 1/2 ounces butter
2 1/2 ounces milk
9 ounces all-purpose flour
1 1/2 teaspoon baking powder
1 pinch salt
Grated peel and juice from 1 lemon
10 1/2 ounces fresh strawberries

1. Turn the oven to 345 degrees.
2. Whisk eggs, sugar and vanilla until white and really fluffy.
3. Melt the butter and add the milk; then mix it into the eggs.
4. Mix the flour, baking powder and salt, and carefully fold it into the egg mixture.
5. Mix in the grated peel and lemon juice.
6. Slice the strawberries and carefully fold them into the batter.
7. Set out paper cups in a muffin tin and fill the cups until 2/3 full with the mixture.
8. Bake them in the middle of the oven for about 20 minutes. Leave them to cool.

CREAM CHEESE FROSTING
2 ounces softened butter
17 1/2 ounces confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon freshly squeezed lemon juice
3 1/2 ounces cream cheese
Fresh strawberries for garnish

1. Whip the butter, sugar, vanilla, lemon juice and cream cheese until creamy.
2. Spread the frosting on the cupcakes.
3. Garnish with strawberries.

Posted in: Uncategorized

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