Tag: whipping cream

Strawberry Cream Slab Pie

 

Strawberry Cream Slab Pie

Cakes are tasty, but can they even compare to pies? Pies are perfect! They can be cold and creamy, or warm and comforting. Best of all, pies are easy.   However, if you are serving a crowd, you need several pies because they do not go very far. Not at our house anyway.  Someone always seems to get an extra large piece, or another wants a second helping.  That is why I love, love, love the idea of slab pies.   I adore the homey, rustic look of serving a slab pie, just as I like to use cast iron for baking and serving.

I made this delicious Strawberry Slab Pie recently, and my family loved it, especially Wesley’s girlfriend, Ashley.  I found the recipe on chefintraining.com, where she has some fantastic looking recipes! If the strawberries aren’t tempting enough, the chocolate drizzle makes you want to take a spoon and dig right in.

This pie is best made and eaten on the same day, as the crust will be soggy on the second day.  The next time I make this pie, I will slice the strawberries rather than cut them in half.  I felt they were quite a large bite.

Strawberry Cream Slab Pie
 
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Ingredients
  • 1 pkg. Pillsbury brand All Ready Pie crust (2 crusts)
  • 2 c. heavy whipping cream
  • 1 (8-oz.) cream cheese, softened 2⁄3 c. sugar
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 20 to 30 fresh strawberries, cut in half
  • 2 T. shortening
  • 1 c. milk chocolate chips
Instructions
  1. Preheat oven to 425℉. Lay pie crusts onto a flat, slightly floured surface, overlapping slightly. Roll dough to a 17 x 12-inch rectangle. Place in a 15 x 10 x 1-inch pan. Crimp edges and prick crust with a fork. Bake for 8 to 9 minutes, or until golden brown. Let cool. Beat heavy cream until stiff peaks form. In a separate bowl, beat cream cheese until fully. Gradually add in sugar, vanillaa and almond extracts. Fold cream cheese into the beaten heavy cream until evenly combined. Spoon into cooled crust. Arrange strawberries over the top of filling. Melt shortening and chocolate chips in microwave, stirring every 30 seconds until smooth. Drizzle over strawberries. Refrigerate for 1 to 2 hours. Serve the same day you prepare.

 

 

 

 

Blueberry Scones

blueberry scones 3

I have tried my hand at sweet scones for years. Through the years, I have never produced a scone this tender and delicious. I’m so excited that I finally have a recipe that I want to keep forever! I already have a list of different flavors that I’m dying to try.
I found this recipe on babble.com. The first time I followed the recipe to a tee. Although it was good, it still wasn’t what I wanted. So I made a few changes and came up with the most delicious, tender scone I’ve ever had. I love the fold method they used and will use it from now on when making scones.  Be sure to comment if you decide to try this recipe with anything other than blueberries!

Blueberry Scones
 
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Ingredients
  • 2 c. all-purpose flour
  • ½ c. granulated sugar
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. grated lemon zest
  • 1 stick unsalted butter
  • 1 lg. egg
  • ½ c. whipping cream + extra to brush on top of scones
  • 1½ c. blueberries, fresh or frozen
  • 2 tsp. vanilla extract
  • 2 to 3 tbsp. Demerara Washed Raw Cane Sugar
Instructions
  1. Preheat oven to 425°F.
  2. Line a baking sheet with parchment paper and set aside.
  3. If you are using fresh berries place them in the freezer for a little while.
  4. Place the butter in the freezer for about 30 to 45 minutes. Remove from freezer and shred, using a cheese grater. Return the shredded butter to the freezer until you are ready to use.
  5. In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest, set aside.
  6. In a small bowl whisk together the egg, whipping cream, and vanilla extract, refrigerate until ready to use.
  7. Add the frozen shredded butter to the flour mixture and toss with fingers to coat with flour.
  8. Stir in the cream mixture just to combine. Transfer dough to a well-floured board and dust top with additional flour. Working quickly, knead the dough a few times. Flatten, using your fingers and knead a few times. Flatten the dough into a 12" x 12" square. Sprinkle with blueberries and lightly press them into the dough.
  9. Fold ⅓ of the dough over, then the other ⅓ over the top of that piece (fold like you would a letter). Press the ends together and shape, if needed into, a 12" x 4" rectangle.
  10. Cut crosswise in the middle, then again in the middle of each piece. You should have four even squares. Cut each square diagonally into two triangles. Place on prepared pan. Brush tops with whipping cream and sprinkle generously with Demerara sugar.
  11. Bake for 18 to 25 minutes or until golden brown. Cool on wire racks for about 10 minutes.
Notes
These are best the day they are baked. If you have leftovers, store in an airtight container. To reheat, line a baking sheet with parchment paper. Place scone on prepared pan and heat in a 250°F oven until heated through.