Flowers and ivy..$$ Store
Little felt bird basket..Tuesday Morning
HAPPY MAY DAY TO ONE AND ALL...
"The word May is a perfumed word...
It means youth, love, song, and all that is beautiful in life."
Henry Wadsworth Longfellow
Now, on to the heart of the matter...
Last week I promised you the recipe for this sumptuous strawberry confection...
Recipe came from Betty Crocker's cookbook, circa 1959. A wedding present.
Strawberry Mousse Pie
1 baked pie shell (recipe below)
1 envelope unflavored gelatin
1/3 cup cold water
3/4 to 1 cup sugar (depending on sweetness of berries)
3 egg yolks
3 tablespoons lemon juice
Dash of salt
2 1/2 cups fresh strawberries, crushed (about 1 1/2 cups after crushing)
Dried egg whites equivalent to 3 fresh eggs
1 cup whipping cream
1. Prepare baked pastry shell; set aside to cool. In a small saucepan stir gelatin into cold water. Let stand one minute. Add sugar, egg yolks, lemon juice and salt. Cook mixture over medium heat, stirring constantly, until mixture begins to boil; remove from heat. Transfer gelatin mixture to a medium bowl; stir in crushed strawberries. Cover and chill until mixture mounds when spooned, stirring occasionally.
2. In a medium mixing bowl prepare and beat dried egg white product to stiff peaks according to package directions, - or - whip the cream to soft peaks. With a wooden spoon or rubber spatula, gently fold egg or cream mixture into strawberry mixture. Spoon filling into cooled crust. Cover and refrigerate at least 4 hours or until filling is firm. Garnish with halved strawberries or mint leaves.
Got this recipe from a very good cook that I used to work with. It is so easy and will melt in your mouth... It is truly Pie Crust 101 for Dummies. Just ask someone who has tried to make a decent crust for her whole life!!
2 cups of flour
1 cup Crisco butter flavor shortening (Use the cube form, as one cube is exactly 1 cup)
1 teaspoon salt
Put into food processor on the highest setting
Pulse exactly 10 times or until shortening forms the size of peas
Take 1/4 cup of flour and 1/3 cup cold water, mixed into a paste in a cup.
Pour through tube with processor running on lowest speed until mixture forms ball and pulls away from sides. Do not over mix.
Pour out onto floured board and divide into two equal size mounds. Put in plastic bags and refrigerate for at least 1/2 hour.
Roll out on floured board to fit a 9" pie plate. Put remaining mound in freezer for later use.
Prick sides and bottom of crust with fork, line with parchment paper and fill with pie weights or rice or beans.
Bake in preheated oven, 450 degrees, for 8 minutes.
Remove from oven and take out weights and parchment paper.
Return to oven and bake for 5 minutes more or until it's as brown as you want it.
Cool crust and pour in filling. Cover with plastic wrap and refrigerate for at least 4 hours or until fully set.
Serve with whipped cream dollop if desired.
I've made this pie, both ways, with the whipping cream and the egg whites.
I, personally, like the taste and texture with the whipped cream. It's a little heavier and more creamy...the egg whites are a little lighter and fluffier, but they are equally as good.
This might make up your mind which one to use.
My first go round was the whipping cream..we both loved it.
The second time, I misread the recipe and thought it called for whipping cream AND egg whites both. When I got groceries, I forgot the egg whites so sent The Captain back to pick some up.
I thought he'd had a heart attack when he returned. The price for one can..a whopping $19.95.
When I re-read the recipe, I decided that I had to use the egg whites, not only for the price but because they are healthier. But I ask you, in a dessert such as this, does that really matter?
After we tasted the pie, The Captain felt a lot better! I know you will too, whichever you choose.
We are taking a short little R&R trip in the motor home so will be away from the computer for a short while..See you later.
Am sharing with the following parties...