Strawberry Pie
½ cup sugar
1 regular baked pie shell or 1
graham cracker crust
4 Tbsp cornstarch
(10 oz) Seven-Up
2 drops red food coloring
2 cups strawberries, chopped/sliced
Whipped topping
In a medium saucepan, cook sugar, cornstarch and Seven-Up stirring constantly over medium heat until thick. Add food coloring and mix thoroughly. Add strawberries, and mix again. Pour into pie shell and cool. Serve with whipped topping.
Strawberry Cake
CAKE:
1 box white cake mix 4 eggs
1 (3 oz) pkg. strawberry Jello 1 cup vegetable oil
1 cup fresh strawberries, mashed, ½ cup whole milk
With juice (1 ½ cups when whole) ½ cup pecans (optional)
½ cup grated coconut (optional)
Mix together cake mix, Jello, eggs, oil and milk. Fold in strawberries thoroughly throughout batter. Pour into 2 round cake pans and bake for 28 to 30 minutes at 350 degrees. Refrigerate cakes until completely cooled and frost.
STRAWBERRY CREAM CHEESE FROSTING:
1 (8 OZ) pkg. cream cheese, softened ½ cup mashed fresh strawberries,
1 stick butter drained well (3/4 cup when whole)
1 ½ cup powdered sugar
Soften cream cheese and butter to room temperature. Combine cream cheese and butter with electric mixer at low speed until blended thoroughly. Mix in drained mashed strawberries. Slowly add powdered sugar to taste.
Blueberry Yum-Yum
2 cups fresh blueberries ½ cup margarine, softened
2 cups sugar, divided 1 cup finely chopped pecans
¼ cup water 1 (8 oz) pkg. cream cheese, softened
¼ cup cornstarch 1 (9 oz) container frozen whipped
3 Tbsp water topping, thawed
1 cup all purpose flour
Combine blueberries, 1 cup sugar, and ¼ cup water in a medium saucepan; cook over low heat until berries are soft, about 15 minutes. Combine cornstarch and 3 Tbsp water in a small mixing bowl; stir well. Add cornstarch to blueberry mixture; cook stirring constantly, until thickened. Set aside to cool. Combine flour, margarine, and pecans in a small mixing bowl; mix well. Press dough evenly into a 13x9x2-inch baking dish. Bake at 350 degrees for 20 minutes; cool. Combine cream cheese and remaining sugar; beat until smooth. Fold in whipped topping. Spread topping evenly over cooled crust. Pour blueberry mixture evenly over top. Refrigerate; cut into squares to serve. Yield: 15 servings.
Blueberry Pie
1 (3 oz) pkg. cream cheese, softened 3 Tbsp cornstarch
1 (9-inch) pie shell, baked ½ Tsp lemon juice
1 quart fresh blueberries, divided Whipping cream, whipped and sweetened
1 cup sugar
Spread cream cheese on bottom of cooled pie shell. Place 1 cup blueberries over cream cheese. Mash 2 cups blueberries and place in saucepan. Bring to boil over medium heat. Combine sugar, cornstarch and lemon juice; add to blueberries. Cook until thickened. Cool. Pour over blueberries in pie shell. Chill until firm. Top with whipped cream and remaining blueberries.
