Tagged: ‘strawberries’

Fresh Strawberry Pie

This is my baking mentor Barbara Hiken’s mother’s recipe for fresh strawberry pie. We used to make the pie at the restaurant and people loved its homey goodness. It is not too sweet, the berries carry the flavor, and it…

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Old-Fashioned Strawberry Shortcake

Don’t mess with my strawberry shortcake. I like it traditional. Genuine fruit shortcakes are an American summer passion.  It is the balance of sweet, juicy fruit, fluffy whipped creams, and crumby, rich biscuits that make them irresistible.  This version is…

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Microwave Fresh Strawberry Jam-Summer’s Treat

Strawberry jam is certainly one of the all-time favorite homemade jams. Exceptional, chunky, fresh-fruit jams are easily made within half an hour utilizing the microwave oven. Homemade jams are less sweet than commercial jams and much more exciting in flavor, texture, and color.

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The Microwave: Chocolate-Covered Fresh Strawberries

Who in the world invented chocolate covered fresh strawberries? I certainly never would have thought of such a combo, but here it is and it is one of the premier ways to use those beautiful over sized strawberries to their best advantage. One day they just appeared and every catering job I did after that wanted to have the dipped fresh berries for dessert. Dipped strawberries are really expensive, a few dollars a piece, if you buy them.

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New-Fashioned Strawberry Shortcakes

Genuine fruit shortcakes are an American summer passion. It is the harmonious balance of sweet, juicy fruit in season, fluffy whipped cream, and crumby, rich biscuits that make them irresistible. No matter how many fancy desserts I make or taste, no matter how many different fruits I showcase in a shortcake, strawberry shortcake is still supreme. It will never go out of style. It is a dessert that is new fashioned as it is old fashioned.

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Leftover Bread Cookery: The Charlotte and The Summer Pudding

The best known dessert using leftover bread other than bread pudding is a baked fruit Charlotte. It is an old dessert that shows up in many different cuisines. It might even be one of the first composed desserts–crushed fruit moistening bread. A mold is lined with buttered bread, filled with a seasonal fruit compote, and topped with a round of bread that helps contain the filling.

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Spring is Here-Rhubarb Desserts

I spied the first field-grown rhubarb in the produce section the other day and that means local grown rhubarb will be showing up at the farmer’s market as well. What a treat for the seasonal pie maker. If I don’t have time, I will make a crisp, even a small one for two.

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Dolores’ Rhubarb Strawberry Crumb Pie in a Skillet Crust

Makes 9 1/2- to 10-inch deep-dish pie


For the Crust:

  • 2 1/4 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup butter
  • 1 teaspoon vanilla extract

For the Fruit Filling:

  • 1 1/2 pounds fresh rhubarb stalks, trimmed of leaves and sliced crosswise 1/4 inch thick (about 4 cup)
  • 2…

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The Strawberry Season-Shortcake and Pie O’ My

Strawberries are the first fruit to ripen in the spring. The strawberry, a member of the lovely rose family, is unique in that it is the only fruit with seeds on the outside rather than the inside. Along with its heart shape, these outer seeds make strawberries an instantly recognizable fruit.

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