Wednesday, August 28, 2013

school lunch #7


INGREDIENTS: 
Zucchini bread muffins (in which I upped the wheat flour, added flax seed, and did double the zucchini to make it healthier & heartier)
Yogurt with sprinkles
Lunch meat 
Dried blueberries

Yum!!

Monday, August 12, 2013

strawberry pie


My mother-in-law is an amazing pie maker.  I can't remember eating strawberry pie until I started dating Derek, and boy- was I missing out!  This is pretty much how she makes it, I think.  The Danish Dessert was another trick up her sleeves.  The "Can't Fail Pie Crust" is from my sis-in-law, Mindy.  I am so grateful that I married into such a delicious family!  Mmm... good work, fam. xo



"Can't Fail Pie Crust" RECIPE:
Ingredients:
2 1/2 c. flour
1 c. shortening
1/2 tsp salt
1 beaten egg
1/4 c. water
1 Tbsp vinegar

Directions:
Mix flour and salt in a large bowl.  Cut in shortening.  Mix remaining ingredients {I did this in the 1-cup measuring cup} and add to shortening/flour mix.  Knead until blended, **as little as possible.  Roll out dough and place in a pie tin.  Trim off the excess and make pretty edges if you want.  Bake at 350F for 30 minutes or until golden. *

Remove from heat and let cool while you make up the filling (recipe below).

*Note: You will likely have excess dough.  You can toss it if you'd like, or you can cut it with a cookie cutter and make little pie crust cookies.  Just sprinkle/rub sugar on top and bake with your crust.  Kids love these.  You can serve them plain or topped with frosting.


Strawberry Pie Filling RECIPE:
Ingredients:
1 1/2 - 2 lb strawberries
1 pkg strawberry-flavored Danish Dessert
1 3/4 c cold water

Directions:
Remove tops from strawberries, rinse and quarter/slice.  Put in a medium mixing bowl. Set aside. Whisk the Danish Dessert in a medium sauce pan with the cold water.  Bring to a boil, and boil for 1 minute, stirring constantly {be careful: it splatters and stains}. Remove from heat and let cool slightly.  Fold into strawberries.

**  Put the pie filling into the pie crust. Let cool until firm (3 - 4 hrs in the fridge) if you're patient.  Serve with fresh whipped cream, and enjoy!