Strawberry Shortcake

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• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/3 cup white sugar
• 1 1/2 teaspoons salt
• 3/4 cup chilled unsalted butter, cut into small pieces
• 1 cup buttermilk
• 2 tablespoons heavy cream
• 1/4 cup sugar
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• 8 cups sliced fresh strawberries
• 1/4 cup white sugar
• 1 tablespoon lemon juice
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• Preheat the oven to 425 degrees F.
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• Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl.  Allow berries to rest until juices develop, about 30 minutes.  Meanwhile, line a baking sheet with parchment paper.  Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.  Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)  Stir in buttermilk until the flour mixture is moistened.  Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.  Brush biscuits with heavy cream and sprinkle generously with sugar.  Bake in the preheated oven until golden brown, 15 to 20 minutes.  Serve the strawberries with juice over the biscuits.

Strawberry Rhubarb Pie

Ingredients

1 egg

• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1-1/2 teaspoons cinnamon
• 2 teaspoon vanilla extract
• 3/4 pound fresh rhubarb, cut into 1/2 inch pieces
• 1 pint fresh strawberries, halved
• 1 (9 inch) unbaked pie shell or get homemade recipe here
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• TOPPING:
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon cinnamon
• 1/2 cup quick-cooking or rolled oats
• 1/2 cup cold butter

Directions

1. In a large mixing bowl, beat egg. Add the sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pastry shell.
2. For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack.

Easy Pie Crust

When I ask my hubby what he'd like for dessert, he always says without fail...pie!  His favorite is strawberry rhubarb, which I will be sharing the recipe in the next couple of days.  Let's get started with pie crust...

Off we go!

Pie crust:
2 cups of flour
1 teaspoon salt
2/3 cup shortening
5-7 tablespoons of ICE water.

Cut flour and salt into the shortening.  Add water.  Don't over work.  This will make 2 pie crusts (or a top crust), however, I use it for just 1 because we like thick crust pie!  YUMMY!

Wheat pie crust:
1 cup white flour
1 cup of whole wheat flour
2/3 c shortening
6-8 tablespoons of ICE water

Cut flours and salt into the shortening.  Add water.  Don't over work.  This will make 2 pie crusts (or a top crust), however, I use it for just 1 because we like thick crust pie!  The photo above is made using the wheat recipe.