This apple fritter breakfast casserole combines all your favorite flavors of apple fritter donuts into a breakfast casserole. Simple to prepare, place in the oven, and enjoy apple fritter breakfast casserole for everyone to enjoy.
On our farmers market Saturdays. its a weekly tradition to head across the street and grab donuts from our local bakery. Sometimes our kiddos will join us at the market also, and they really enjoy the morning donuts and look forward to getting them. My favorite is the apple fritter!
The sweet cinnamon breading with bits of juicy apples topped off with a creamy icing!
So simple! Prepare the ingredients and layer in the 9×13 and bake. Let cool then add the icing.
Apple Fritter Breakfast Casserole
5 apples – peeled and chopped ( I like more tart apples, so I used Granny Smith)
6 Tbsp. butter
1 c. brown sugar
2 tsp. Clabber Girl corn starch
2 Tbsp. warm water
4 large Croissants (12 oz)
1/2 c. heavy cream
1/2 c. apple butter
3 eggs – beaten
1/2 tsp. cinnamon
3/4 c. powdered sugar
4 Tbsp. heavy cream
1 tsp. vanilla extract
For the apple mixture
In a medium size pan, melt the butter over medium heat. Add the brown sugar to the melted butter and stir until both are completely blended. Add the chopped apples pieces to the pan and stir until they are coated well with the sugar mixture. Cook for 5 to 10 minutes longer while continuing to stir. During that 5 to 10 minutes, in a small bow stir together the corn starch and warm water and add to the apple mixture and cook/stir for the remainder of the 10 minutes. Remove from heat and set aside while preparing the rest of the casserole.
For the casserole
In a small bowl add the heavy cream, apple butter, eggs, and cinnamon and whisk together. Pull apart the croissants into chunky pieces and place at the bottom of a sprayed 9×13 casserole dish. Pour half of the apple butter/cream mixture over the croissant pieces and then top with half of the apple mixture. Using a spoon, gently stir around the ingredients so apple mixture and the apple butter/cream mixture are somewhat coating the croissant pieces. Bake at 375 degrees for 25-30 minutes. Remove from oven and let cool down to warm. Add glaze and serve.
For the glaze
Combine the powdered sugar, heavy cream, and vanilla extract together in small bowl and stir together with a fork until smooth. Drizzle over the breakfast casserole.
Optional: Sometimes when making this casserole I will add 1/2 cup chopped walnuts or pecans when cooking the apples.
All your favorite flavors of an apple fritter together in a breakfast casserole. Bake it up for a weekend breakfast or for a special occasion. It is delicious anytime!
Being a mother of two young (active) boys, I’m always looking for activities to do with them during the cold months. As a family, we don’t usually do anything special for Saint Patrick’s Day, but we love to cook and bake together. This Irish Soda Bread Biscuit recipe is really simple and not too complicated for children between the ages of 4 – 10, with minor assistance. I found that this activity was rewarding to them! This baking experience gave them a boost of confidence that they were able to make something for the family, “all by themselves” to eat. Along with this confidence, they also learned “why”, “how” and “when” to do certain steps:
- “How” to identifying measurements – 1 cup, 1 ½ cup, Tbsp. and tsp.
- “Why” and “When” to add dry and liquid ingredients
- “How” and “Why” you infuse dried berries before mixing
- “How”, “When” and “Why” to set the oven temp
- “Why” and “How” do you grease or line the baking sheet
- “How” and “Why” do you knead the dough
- “When” to take biscuits out of the oven
Kid friendly items to have on hand before starting:
- Step stool (for reaching)
- Paper towels (for spills)
- Oven mitts or kitchen towels (oven transfer use)
- 2” biscuit cutter
- Rolling pin
- Parchment paper
- Electric mixer
- 1 – large spoon for scraping sides of bowl
- 4 c. all-purpose flour
- 1 Tbsp. Clabber Girl Baking Powder
- 1 tsp. salt
- 3/4 tsp. Clabber Girl Baking Soda
- 1/4 c. brown sugar
- 1 c. raisins, rinsed in hot water and dried
- 1 c. dried cranberries, rinsed in hot water and dried
- 1 Tbsp. caraway seeds, optional
- 2 eggs
- 2 c. buttermilk
- Make sure all ingredients and utensils are out and ready for easy access. (Wash those hands!)
- Fully submerge raisins and cranberries in a bowl of warm water. Leave them set for about 2 minutes to infuse.
- Drain water from the infused raisins and cranberries. Transfer to folded paper towels to remove any remaining water.
- Let your child locate, measure, add and mix all dry ingredients.
- Add prepared raisins and cranberries to dry mixture. Mix raisins and cranberries until fully coated in dry mixture.
- Add eggs and buttermilk until thoroughly combined.
- Spread 2-3 Tbsp. flour on to a prepared surface. Remove dough mixture from mixing bowl and knead for about 3 minutes on prepared surface.
- This recipe states to roll dough to a ½ inch thickness. We wanted a higher biscuit, so we decided to roll out to a 2-inch thickness instead.
- Using a 2-inch biscuit cutter, show your child how to place the cutter each time in order to use most dough the first time around (you’ll need to repeat this step with the additional dough from the first set of cut outs).
- Transfer cutouts to your prepared baking sheet. Place biscuits in a 400° F. pre-heated oven. Bake biscuits for 10 minutes or until tops are golden brown.
- Using oven mitts or kitchen towel, help your child safely remove biscuits from the oven. Let cool for about 5 minutes. We recommend eating them warm with butter!
Yield: (10) 2-inch round biscuits.
Strawberry fans will love this homemade strawberry poke cake! White cake made from scratch with strawberry gelatin combined with bits of strawberries throughout the cake, a thin layer of strawberry chunks, topped off with a layer of whipped cream is sure a sweet delight! Add a final touch of sliced fresh strawberries to the top to complete this fresh dessert!
Since Valentine’s Day is coming up I thought it would be fun to share such a pretty cake and perfect for the holiday. But it is also great really any time of the year, especially when fresh strawberries are in season! Strawberries are my favorite fresh fruit in the summer! It is a great summer dessert!
This delicious white cake flavored with fresh strawberries and topped off with a layer of whipped cream is the perfect dessert for that fresh and sweet taste in a cake! It looks beautiful when you cut into it. If you need a fun, festive and tasty dessert for any holiday or get together this is a perfect and simple treat to make.
I like to bake desserts homemade and that is what I share here in the recipe, but you can easily use a White boxed caked mix just the same.
Homemade Strawberry Poke Cake
4 egg whites
2 c. all-purpose flour
1 tsp. Clabber Girl Baking Powder
1/2 tsp. Clabber Girl Baking Soda
1/4 tsp. salt
1/2 c. shortening
1 3/4 c. sugar
1 tsp. vanilla
1 1/2 c. buttermilk
2 cups strawberries – cut small pieces
1 box strawberry gelatin mix
1/2 cup boiling water
1 container whipped cream
In a small mixing bowl combine the flour, baking powder, baking soda, and salt. Mix together and set aside. In a large mixing bowl combine the shortening, sugar, and vanilla and beat together with hand mixer until well mixed. Add egg whites to the sugar/shortening mixture and beat well. Then add the flour mixture and buttermilk a slowly and continue beating together until it is all mixed together well. Pour the batter into a 9×13 well greased baking pan and bake at 350 degrees for 30 minutes. Remove from the oven and let cool.
While the cake is baking and cooling, prepare the strawberry topping. Boil the water in a small saucepan. Chop and dice the strawberries into small pieces and crush them slightly. 2 cups of strawberries are needed. Add strawberry gelatin mix, the boiling water and the crushed strawberries to the saucepan and bring to a boil, then let cool.
Once the cake is cool use the end of a wooden spoon with a round handle and poke holes into the cake. Pour the cooled strawberry gelatin mixture over top of the cake and into the holes. Some of the strawberries can be spread out on top of the cake as well to give a little strawberry layer on top of the vanilla cake. Top off the cake by spreading the whipped cream all over the cake and add sliced strawberries on top. Keep in the refrigerator until ready to serve.
I love pie, especially fruit pies! Today I am sharing my MOST favorite pie of all pies. Flavors of apple and cinnamon with a creamy texture all in one with this Apple Cream Pie. Definitely one of my favorite flavors of Fall.
When I tell people I’m making an apple cream pie, most say they have never heard of it.
This is my Grandma’s recipe. It is a recipe that has been passed down and made for several generations and I have always enjoyed it. I remember the day I asked her to teach me the recipe and she was so happy to show me. We got the ingredients and I learned how to make my most favorite pie of all! I even asked her for permission to share the recipe on my blog. It is super easy and DELICIOUS!! Plus I am so happy that I have learned one of my Grandma’s recipes (along with a few others).
I especially like this pie during the holidays and in the fall when apples are in season. You can use any variety of apple, although there are specific apples that are better for baking. My favorite apple to use is Cortland or Gala. I prefer more of a tart apple.
So here is the recipe:
Apple Cream Pie
makes 2 pies
3 lbs of apples
2 cups flour
2 cups sugar
Deep Dish pie crust – package of 2 or use homemade recipe below
1 pint of heavy whipping cream
Homemade pie crust rather than pre-made crust
1 1/2 cup all- purpose flour
1/4 tsp. Clabber Girl Baking Powder
1/4 tsp. salt
10 Tbsp. butter, cold and cut into chunks
4 oz. cold water
Directions for homemade pie crust:
In a large mixing bowl, combine the flour, baking powder, and salt. Add the chunks of cold butter and mix the butter into the flour using a pastry blender. Continue to do this until the mixture looks like bread crumbs or small pieces of butter. Add the cold water and stir into the mixture so that it all sticks together. Clump the dough all together to form a ball. Wrap in plastic wrap and refrigerate for 1-2 hours. You want the dough chilled and cool, but not hard. This will make it easier to work. Roll out the dough to a circle on a lightly floured surface. Lay the circle of crust dough in your greased pie pan. Then do the directions below to fill your pie crust.
-Place your pie crusts on a cookie sheet, one that has a rim (Do this before filling your pie crusts, to prevent spillage once you pour in the cream)
-Peel, core, and slice your apples into thin slices
-Mix 2 cups flour and 2 cups sugar together in bowl
Filling the pie crusts is simply an alternating and layering process.
This is how I do mine.
-Sprinkle flour/sugar mixture on bottom – just enough to cover the bottom
-Layer of apples
-Sprinkle cinnamon – more or less for your taste
-Layer of Apples
-Layer of Apples
Once your pie crusts are filled, divide the 1 pint of whipping cream between the two pies, half pint on each. Pour it all around the top of each pie. Be sure to not get too close to the brim of the pie crust. When baking, the cream will rise up and may spill over (hence the cookie sheet underneath for baking).
Place in the oven at 425° F for 15 minutes. Then bake at 400° F for 45 minutes.
Cool until pie is slightly warm before serving.
Autumn squares were a seasonal treat growing up as a kid. I can remember the wafting aromas of slowly baking apples dredged in cinnamon and sugar coming from the kitchen. The smell of freshly baked crust escaping the oven and into my nose. A tall glass of milk in my hand and you have yourself the perfect after school snack. Apple squares are a Crawford family tradition around the autumn/holiday season. This recipe is inspired by my Grandma Cooley’s recipe, which was passed down to my mother which was, in turn, passed down to me. Traditionally, you would make a second layer of dough and roll it on top to emulate an apple pie, then a simple icing is drizzled over top. When brainstorming with my mother about ways to improve upon the recipe, she suggested taking off the top layer of crust and making an apple streusel to sprinkle on top, to which I thought “that’s a good idea!”
The smell that will come out of your oven will be indescribable. Warm scents of cinnamon and vanilla filling your kitchen. It reminds me of those chilly fall nights, a bonfire burning bright and everyone is drinking apple cider and talking and laughing. It’s food like this that brings people together. That warm, comfort food that sparks a memory and an emotion. That’s what I love about food, it runs deep in all of us. Baking family recipes like these makes me miss home at times. Being away at college can be tough, but when I take a bite into one of these apple squares, it reminds me of the people I love and the places I truly miss.
Cinnamon Apple Squares Recipe
2 c. all-purpose flour
2 Tbsp. granulated sugar
¾ tsp. salt
¾ c. vegetable shortening
2/3 c. whole milk
4 Granny Smith Apples, peeled or unpeeled and sliced
1/3 c. granulated sugar
1/8 c. Clabber Girl Corn Starch
1 Tbsp. lemon juice
½ tsp. vanilla extract
¾ tsp. ground cinnamon
¼ tsp. ground cloves
¾ c. granulated sugar
¾ c. all-purpose flour
1 ½ tsp. ground cinnamon
¼ c. unsalted butter, chilled and cubed
1 Tbsp. water
2 c. powdered sugar, sifted
1/3 c. heavy cream
4 Tbsp. unsalted butter, melted
For the crust. Chill the shortening in the fridge 15 minutes before beginning. In a large mixing bowl, stir together the flour, sugar, and salt. Cut the chilled shortening into the flour mixture until a coarse meal begins to form. Slowly add the milk and stir until the dough begins to form and come together. Transfer to a lightly floured surface and shape into a 1 inch round disc. Cover with plastic wrap and have set in the fridge for 1 hour or up to overnight.
Preheat the oven to 375 degrees F.
For the streusel. In a medium-size mixing, stir together the sugar, flour, and cinnamon. Cut the chilled butter into the flour mixture until pea-sized chunks of butter are seen. Stir in the water until combined. Cover and place in the fridge until needed.
For the filling. In a medium-size mixing bowl, toss together the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, and cloves until well incorporated. Set aside.
Grease a 9×13-inch baking sheet. Roll the dough out into a rectangular shape, allowing the dough to stretch past the edges of the sheet. Roll dough onto the sheet, pressing the dough out evenly. Cut off excess dough and fold edges under the dough. Crimp the edges around the sheet pan. Fill the prepared crust with the apples and accumulated juices, spreading them out in an even layer. Sprinkle the streusel evenly over the pie. Bake for 35 to 40 minutes or until golden brown and your kitchen is smelling of apple spiced heaven.
For the icing. In a medium-size mixing bowl, stir together the sifted powdered sugar, heavy cream, and melted butter until combined. Drizzle over top of the apple squares while they are still warm and cooling. Serve immediately.
Lemon Meringue Pie is a classic pie! If you love the lemon flavor it is definitely a pie for you! The lemon filling is so refreshing and delicious and I love it with the the fluffy, sweet meringue.
I learned how to make the lemon meringue pie from my mom, using a recipe that was her great grandma’s. She shared with me that she always remembers her great grandma having a lemon meringue pie baked every time they visited. It is one of her memories of her great grandma.
Lemon Meringue Pie Recipe
1 baked pie crust. Either a homemade pie crust or a premade crust. (Tip: use a fork and the bottom and sides of the crust in the dish to prevent the crust from bubbling while baking). Lightly beat 1 egg white and brush the crust during the last five minutes of baking to seal it for the lemon filling. Be sure to do this step to prevent crust from getting soggy from the filling.
1 cup + 1 Tbsp sugar
2/3 cup water
1/2 cup Clabber Girl Corn Starch
3/4 cup lemon juice
2 1/2 tsp grated lemon zest (about 3 lemons)
4 large egg yolks
1 pinch of kosher salt
1 1/4 cups boiling water (that will be added in).
4 large egg white at room temperature
1 Tbsp Clabber Girl Corn Starch
1/4 cup water
1/2 cup sugar
1/2 tsp cream of tartar
Directions for the filling:
In a medium sauce pan, combine the corn starch, sugar and salt together and whisk to get rid of all the chunks. Then add the remaining filling ingredients except the boiling water and mix until it is combined thoroughly.
Add the boiling water and whisk the mixture together. Bring it to a boil and continue stirring. Reduce heat and cook and continue to stir for about a minute more. The filling mixture will turn a glossy yellow.
Immediately pour the filling mixture into the prepared pie crust. Allow the filling to cool completely then put in the refrigerator so it is nice and cool for the meringue.
Directions for the meringue:
Preheat oven to 350 degrees.
Mix the corn starch and water together in a pan on medium heat. Stir constantly until it thickens into a gel. This happens fast, about 2 minutes. Set the gel aside. In a mixing bowl, gently beat the egg whites and the cream of tarter to dissolve. Using a hand mixer, begin beating until foamy, then slowly sprinkle in the sugar while beating. Continue to beat until stiff glossy peaks form. Then add the gel that was set aside and continue to beat a little longer.
Immediately spread the meringue on the cooled pie and spread out using a spatula. Smooth it out or add peaks with the meringue. Place in the oven and bake for 12 to 15 minutes or until golden brown for your liking. Let cool for 15 minutes before cutting and serving.
Tips for the meringue:
Making the meringue for the pie can be a bit tricky! Here are some tips to help make a great meringue.
Use fresh eggs for the meringue. Make sure they are at room temperature. Fresh eggs will give you more of a fluffy volume of meringue than older eggs. Room temperature eggs will beat faster than colder eggs right out of the refrigerator.
Heat plays a major part in making meringue. The humidity in the air will cause your meringue to loose volume and flatten faster.
Stainless steel or glass bowls work best for making meringues. Plastic bowls can carry traces of oils or grease that will effect the stiffness of your meringue.
Use a hand mixer to whip the egg whites rather than beating them by hand. It can take a while and for the meringue to form constant whipping is needed.
By cooling the lemon filling of the pie before adding the meringue will help the meringue to stay stiff and set during baking and afterwards.
When serving the lemon meringue pie, use a knife dipped in cold water to help prevent your meringue from breaking down at serving.
Lemon meringue pie only lasts generally a day, maybe 2 and then the meringue will start breaking down and weep. It is great to make as a pie that will be enjoyed in the day of baking.
Enjoy this classic lemon meringue pie recipe. The wonderfully delicious tart flavor with the creamy meringue is a family favorite.
Let’s talk about blackberry galettes, shall we? Way back in the beginning stages of the blog, I was terrified to make a pie. I would dream of one day making a beautiful lattice pie with perfectly cooked apples or berries inside. People would gasp and I would be proud. Unfortunately, my luck with pie crust hasn’t always been great. There has always been something about pies that terrify me. Don’t ask me why. It wasn’t until a year later that I would stumble across this recipe for a thing called a “galette” that I would begin my journey to pie making nirvana.
A galette or a “crostata” if you want to be super fancy, is essentially an open faced pie. The best part about a galette is that the edges can look terrible, even horrid, and once it bakes it will look absolutely stunning. Seriously! The galette works the rustic look quite well. Just like a pie, you can use a plethora of different fruits. I’ve used cherries, grapes, and strawberries in the past. I hope to adapt recipes with peaches and one with apples. Hopefully sooner than later!
Taking that first bite into the galette is a far different experience. You have this perfect combination of warm fruit filling to buttery crust ratio. A galette is definitely my preferred way of making a pastry. In my opinion the presentation is equally as impressive and it doesn’t have to look perfect. If I have no idea what to do with fruit in my fridge, I 9 times out of 10 make a galette. It’s the perfect party good. Easy to serve and even easier to enjoy. Add a scoop of ice cream or a dollop of whipped cream on top and you just can’t beat it.
For the dough:
1 1/3 c. all-purpose flour
1 Tbsp. sugar
½ tsp. fine sea salt
1 large egg
Heavy cream, as needed
8 Tbsp. unsalted butter, chilled and cubed
Juice & zest of one Meyer lemon
For the filling:
3 cups blackberries
½ cup sugar
Pinch of salt
Juice & zest of one Meyer lemon
3 to 4 tablespoons cornstarch
For the whipped cream:
2 to 3 Tbsp. sugar
1 c. heavy cream
Step 1. For the dough: In a medium mixing bowl, whisk together the flour, sugar, and salt. Set aside. In a liquid measuring cup add the egg and lightly beat with a fork. Add enough heavy cream until the mixture reaches 1/3 cup. Whisk together to combine. Set aside.
Step 2. Add the chilled cubes of butter to the flour mixture and begin cutting the butter into the dough using a pastry cutter or just your hands (if you’re feeling really rustic). You are looking for pea-sized morals of butter and the for the mixture to look like moist sand. Add in the lemon juice and zest. Slowly drizzle in the egg/cream mixture (up to ¼ cup) and mix to the dough begins to come into shape. Transfer dough to a lightly floured work surface. Flatten into a disc and cover with plastic wrap. Allow the dough to rest in the refrigerator for 1 hour. (Note: dough will last in the fridge up to 3 days.)
Step 3. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. For the filling. In a medium mixing bowl combine the berries, sugar, salt, lemon zest, lemon juice, and cornstarch. Stir to combine. Set aside.
Step 4. Once the dough has rested take it out of the fridge and allow to soften up a bit so it is easier to work with. Roll the dough out until it reaches 12-inches in diameter. Take the filling and place it in the center of the dough. Spread it out, leaving roughly a 1-inch perimeter around the doughs edge. Begin folding the edges of the dough over the berries. Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust. Bake for 35 – 45 minutes or until the crust of golden brown and the fruit is bubbly. Allow to cool before serving.
For the whipped cream. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Doing this will allow the cream to stay cold and create stiff peaks quicker. Place the sugar into a mixing bowl and add the heavy cream. With a hand mixer or metal whisk, whisk just until the cream reaches stiff peaks, about 7 to 9 minutes. Add the vanilla extract in one tablespoon increments until desired taste is reached. Store in an airtight container for up to 10 hours. When ready to use, whisk for 10 to 15 seconds to reincorporate the air back into the cream.
Pound cake is confectionery perfection. A slight exaggeration? I think not! What isn’t beautiful about a dense, moist, buttery cake? The amount of butter and eggs might frighten the weak, but you’re strong. I know when you take that first bit you’re going to forget all about the numbers and just be transcended into pound cake nirvana.
The pound cake recipe actually comes from my Grandma Crawford. Back in the day, my Grandma Crawford was known around her church and neighborhood for her baked goods, especially her pound cakes. My father tells as a kid growing up of friends and family coming to door with ingredients in hand, asking Grandma Crawford to make one of her pound cakes. And of course in true Crawford fashion, she did. For this particular recipe, I adapted her Butternut Pound Cake, which happens to be my mother’s favorite cake. I’ve made another one of my Grandma’s beloved pound cakes before, her Cinnamon-Apple Pound Cake, which happens to be my favorite cake. Both are indescribably good for their own reasons.
The original recipe is found in an old spiral notebook, handwritten by my mother. The pages are worn and the writing is slowly beginning to fade, but I knew I wanted to use Grandma Crawford’s recipe. This cake bakes beautifully, forming a perfectly golden crust on the outside and a soft yellow inside. With summer upon us, I wanted to take apart in this season’s strawberry harvest. The tartness of the strawberries complimented the sweetened cream and the rich pound cake beautifully. I decided to serve these parfaits in mini trifle bowls that belonged to my Grandma Crawford (to keep in theme!) Grandma Crawford unfortunately passed away when I was fairly little, but if she was here today, I know we would talk sweets and bake delicious pound cakes together! Maybe even a parfait or two.
For the Pound Cake:
½ pound unsalted butter, room temperature
½ cup shortening
3 cups sugar
5 eggs, room temperature
1 cup evaporated milk
2 tablespoons butternut flavoring or vanilla extract
3 cups all-purpose flour
1 ½ teaspoons Clabber Girl Baking Powder
½ teaspoon salt
¼ teaspoon Clabber Girl Baking Soda
For the whipped cream:
3 tablespoons sugar
1 cup heavy cream
1 teaspoons vanilla extract (optional)
3 cups of sliced strawberries
Step 1. For the pound cake. Preheat the oven to 325 degrees F, Grease and flour a 15-cup bunt pan. In a medium mixing bowl, beat the butter and shortening until combined. Gradually add the sugar and beat until light and fluffy. Add eggs one at a time.
Note: For room temperature eggs quickly, add them to a 4 cup liquid measuring cup and fill with lukewarm water. Allow to sit for 10-15 minutes.
Step 2. In a 1 cup liquid measuring cup, combine the evaporated milk and butternut flavoring or vanilla extract. Set aside. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. In thirds, alternate adding the flour mixture and evaporated milk mixture to the butter and egg mixture, making sure to end with the flour. Transfer batter to the greased and flour pan and bake for 1 hour or until a toothpick inserted comes out clean. Cool for 30 minutes in pan, then remove from pan and let cool completely.
Step 3. For the whipped cream. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Doing this will allow the cream to stay cold and create stiff peaks quicker. Place the sugar into a mixing bowl and add the heavy cream. With a hand mixer or metal whisk, whisk just until the cream reaches stiff peaks, about 7 to 9 minutes. Add the vanilla extract in one tablespoon increments until desired taste is reached. Store in an airtight container for up to 10 hours. When ready to use, whisk for 10 to 15 seconds to reincorporate the air back into the cream.
Step 4. For assembly. Slice the pound cake into cubes, about the size of a nickel. In a parfait glass or trifle bowl, start with the cubed pound cake and layer it with strawberries and whipped cream, repeat this process until you reach the top of your glass. Serve immediately.
One of my favorite summer desserts is homemade Strawberry Rhubarb Pie! I am a big fan of fruit pies, so this is one I make every summer when we can harvest the ingredients right from my own garden. The combination tartness from the rhubarb and sweetness from the strawberries is just SO delicious. Paired with the crust from the pie making it truly a summer dessert must have!
Our strawberries in the garden and producing well! We have a decent size patch and the end of May/most of June we enjoy strawberries fresh from our own patch. This is the second year for our rhubarb plants and they are producing good stalks as well for us to harvest! What better way to use both the strawberries and rhubarb than in a pie!
1 1/2 cup all-purpose flour
1/4 tsp. Clabber Girl Baking Powder
1/4 tsp. salt
10 Tbsp. butter, cold and cut into chunks
4 oz. cold water
2 Tbsp. Clabber Girl Corn Starch
2 cups fresh rhubarb, chopped
1 cup granulated sugar
3 cups fresh strawberries, sliced
2 Tbsp. butter
1 egg white
2 Tbsp. granulated sugar
1/4 tsp. vanilla
In a large mixing bowl, combine the flour, baking powder and salt. Add the chunks of cold butter and mix the butter into the flour using a pastry blender. Continue to do this until the mixture looks like bread crumbs or small pieces of butter. Add the cold water and stir it into the mixture so that it all sticks together. Clump the dough all together to form a ball. Wrap in plastic wrap and refrigerate for 1-2 hours. You want the dough chilled and cold, but not hard.
Roll out the dough to a 13 inch circle on a lightly floured surface. Save some dough for your top lattice strips. Lay the circle of crust dough in your greased pie dish. Roll out the remaining dough and cut into 1 inch wide strips for the lattice top and leave aside until fruit in the pie crust.
Whisk Clabber Girl Corn Starch together with 1/4 cup water until well blended. Combine with the rhubarb and sugar in a medium pot and heat until thickened. Then add to strawberries. Add the vanilla and stir all together. Then let sit for about 30 minutes for your filling to thicken. Pour the fruit mixture into the pie crust. Add the butter chunks on top.
Arrange the crust strips in a lattice pattern over the fruit mixture and press the strip ends into the crust. Brush the egg whites onto the top of the crust strips and sprinkle with sugar.
Bake at 400 degrees F. for about 35 minutes or golden in color. Let cool for filling to settle and thicken.