BERRY CHEESE PIE

I have had this recipe for years, got it from an old Country cookbook. The picture is a file photo.

1 pint fresh strawberries, sliced and divided
1 tbsp lemon juice
2/3 cup sugar, divided
1 pkg (8-oz) cream cheese, softened
1 tsp grated lemon rind
1 prepared graham cracker crust
2 tbsp cornstarch
3 drops red food coloring, optional
1 pint fresh blueberries

Combine half the strawberries and the lemon juce in a bowl; smash the berries. Add 1/3 cup + 2 tablespoons of the sugar to the berries and set aside.

In a mixing bowl, combine the cream cheese, rind, and remaining sugar; spread over the bottom of the crust.

In a saucepan, combine the cornstarch and the reserved berry mixture until blended. Bring to a boil and boil while stirring for 2 minutes. Stir in the food coloring, if using. All to cool slightly.

Fold the blueberries and remaining strawberries into the berry mixture. Spread over the cream cheese mixture in the crust.

Cover pie and refrigerate at least 3 hours before cutting to serve.

PUMPKIN PECAN PIE FROM FISHER NUTS

1 3/4 cup Fisher Pecan Halves, lightly toasted

1 1/2 tsp cinnamon

1 can (15-oz) solid pack pumpkin

1 cup sour cream

1 cup granulated sugar, divided

1/2 tsp kosher salt

2 large eggs

1 large egg yolk

1/2 tsp ground allspice

1/2 tsp ground nutmeg

1 9-inch frozen deep dish pie shell

Preheat oven to 350 degrees.

Chop 1/2 cup of the pecans, combine with cinnamon in a small bowl and set aside.

Whisk pumpkin, sour cream, sugar, salt, eggs, egg yolk, allspice and nutmeg together in a medium bowl.

Sprinkle pecan and cinnamon mixture onto the pie shell. Pour the filling on top of the nuts and place the pie in the center of the oven to bake. Bake until the top browns lightly and pie is set. This takes 55 to 60 minutes. Pie should be fairly solid when lightly shaken by the edges of the pie tin. Use the remaining pecans to top pie around the edge of the pie near crust.

Yield: 8 servings

Fisher Nuts Photo

FLOUR TIPS

 As you probably know, cake flour is lighter than all-purpose flour. But did you know if you don't have cake flour on hand, you can make your own. Measure 1 cup of flour and remove 2 tablespoons. Replace those 2 tablespoons of flour with 2 tablespoons of cornstarch. Do this for each cup of flour called for in your recipe! Mix the flour and cornstarch together in a bowl and then sift them. Sifting will add more air and lightness to your flour. Measure out the amount called for in your recipe. You may have extra flour as the sifting adds volume.

file photo

HAPPY FALL

 

Linda Update

 Dear readers,

I fell on the morning of August 31 and broke my femur. I had surgery that day and I am now in therapy. I appreciate any prayers you feel led to pray on my behalf. Therapy is going well, and I hope to be back to normal in a few weeks. In the meantime, that is the reason for fewer posts. Thank you for your patience.

Linda