Strawberry Glazed Pie Recipe

 

Strawberry Glazed Pie Recipe

Introduction:

Strawberry Glazed Pie is a vibrant and tempting dessert that combines the natural sweetness of fresh strawberries with a smooth, luscious glaze.

This pie is not only a visual treat with its bright red color and glossy finish but also a delight to the taste buds.

It’s perfect for spring and summer gatherings, offering a refreshing end to any meal.

Ingredients:

For the Crust:

1 1/4 cups all-purpose flour1/4 teaspoon salt

1/3 cup shortening

4-5 tablespoons cold water

For the Filling:

4 cups fresh strawberries, hulled and halved1 cup granulated sugar

3 tablespoons cornstarch

1/2 cup water

1/2 teaspoon lemon juice

For the Topping:

Whipped cream (for serving)

Directions:

Prepare the Crust:

1) In a medium bowl, mix flour and salt. Cut in shortening until the mixture resembles coarse crumbs.

2) prinkle with cold water, 1 tablespoon at a time, tossing with a fork until flour is moistened and pastry almost cleans the side of the bowl.

3) Gather pastry into a ball, then shape into a flattened round on lightly floured surface.Roll the pastry into a circle 2 inches larger than the pie plate. Transfer to the pie plate, ease into the bottom and sides without stretching. Trim and crimp the edge.

4) Bake at 475°F for 8-10 minutes until light brown. Cool on a wire rack.

Make the Strawberry Glaze:

1) In a medium saucepan, mix the granulated sugar and cornstarch. Gradually stir in water and lemon juice until smooth.

2) Add half of the strawberries. Bring to a boil; cook and stir until the mixture is thickened and clear.

3) Remove from heat and stir in the remaining strawberries.

Assemble the Pie:

1) Pour the strawberry mixture into the cooled pie crust. Arrange the strawberry halves for a decorative pattern if desired. 2) Chill in the refrigerator for at least 3 hours until set.Serve:

3) Top each serving with a dollop of whipped cream.

Conclusion:

1) This Strawberry Glazed Pie is the epitome of a summer dessert, offering a refreshing and fruity flavor that’s both sweet and slightly tart.

2) The pie’s stunning appearance makes it a perfect centerpiece for a festive occasion, while its delicious taste guarantees it won’t last long on the plate.

3) Whether you’re a seasoned baker or trying this for the first time, the results are sure to impress

Million Dollar Spaghetti Casserole

 

Ingredients

For the Pasta Layer

12 oz spaghetti

1 tbsp olive oil

1 lb ground beef (or Italian sausage)

1 small onion, diced

3 cloves garlic, minced

1 (24 oz) jar marinara sauce

1 tsp Italian seasoning

½ tsp salt

½ tsp black pepper

For the Creamy Layer

8 oz cream cheese, softened

1 cup ricotta cheese (or cottage cheese)

½ cup sour cream

1 tsp garlic powder

½ cup shredded mozzarella

For the Topping

2 cups shredded mozzarella cheese

½ cup grated parmesan cheese

2 tbsp melted butter

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Instructions

Step 1: Cook the Pasta

1. Cook spaghetti in salted boiling water until al dente. Drain and toss with 1 tbsp olive oil to prevent sticking.

Step 2: Prepare the Meat Sauce

2. In a skillet over medium heat, cook ground beef and onion until browned. Drain excess grease.

3. Add garlic, marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.

Step 3: Make the Creamy Cheese Mixture

4. In a bowl, mix cream cheese, ricotta, sour cream, garlic powder, and shredded mozzarella until smooth.

Step 4: Assemble the Casserole

5. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.

6. Spread half of the spaghetti in the dish. Top with all of the creamy cheese mixture.

7. Add the rest of the spaghetti on top, followed by the meat sauce.

8. Sprinkle with mozzarella and parmesan. Drizzle with melted butter.

Step 5: Bake & Serve

9. Cover with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes, until bubbly and golden.

10. Let sit for 10 minutes before slicing.

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Tips & Variations

Spicy Kick: Use spicy Italian sausage instead of ground beef.

Veggie Boost: Add sautéed mushrooms, spinach, or bell peppers.

Make Ahead: Assemble a day before, refrigerate, and bake when ready.

Would you like any modifications or serving suggestions?

Spinach Stuffed Pastry

 

Ingredients

For the Filling

1 tbsp olive oil

½ onion, finely chopped

2 cloves garlic, minced

4 cups fresh spinach (or 10 oz frozen, thawed & drained)

½ tsp salt

¼ tsp black pepper

½ tsp red pepper flakes (optional)

½ cup ricotta cheese

½ cup feta cheese, crumbled

¼ cup shredded mozzarella or parmesan

1 egg, beaten (for filling)

For the Pastry

1 sheet puff pastry, thawed

1 egg, beaten (for egg wash)

1 tbsp sesame seeds or poppy seeds (optional, for topping)

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Instructions

Step 1: Prepare the Filling

1. Heat olive oil in a pan over medium heat. Add onion and sauté until soft (about 3 minutes).

2. Add garlic and cook for 30 seconds. Stir in spinach, cooking until wilted (or warmed through if using frozen spinach).

3. Season with salt, pepper, and red pepper flakes. Remove from heat and let cool.

4. Stir in ricotta, feta, mozzarella, and 1 beaten egg. Mix well.

Step 2: Assemble the Pastries

5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

6. Roll out the puff pastry and cut into squares or rectangles.

7. Spoon 1-2 tbsp of the spinach filling onto one half of each pastry square. Fold over and press the edges with a fork to seal.

8. Brush the tops with beaten egg and sprinkle with sesame seeds or poppy seeds (if using).

Step 3: Bake & Serve

9. Bake for 20-25 minutes, or until golden brown and puffed up.

10. Let cool slightly before serving. Enjoy warm or at room temperature!

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Tips & Variations

Greek Style: Add chopped dill and a squeeze of lemon juice.

Cheesy Upgrade: Swap ricotta for cream cheese for extra creaminess.

Different Shapes: Make triangles, pinwheels, or roll-ups for variety.

Would you like a dipping sauce suggestion to go with these?

Caramel Pecan Cheesecake Bars

 

Ingredients

Crust

1 ½ cups graham cracker crumbs

¼ cup sugar

½ cup (1 stick) unsalted butter, melted

Cheesecake Filling

2 (8 oz) blocks cream cheese, softened

½ cup sugar

2 eggs

1 tsp vanilla extract

Topping

¾ cup caramel sauce (store-bought or homemade)

½ cup chopped pecans

Sea salt (optional, for garnish)

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Instructions

Step 1: Prepare the Crust

1. Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper.

2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.

3. Press the mixture firmly into the bottom of the pan. Bake for 8 minutes, then let it cool.

Step 2: Make the Cheesecake Filling

4. In a mixing bowl, beat cream cheese and sugar until smooth.

5. Add eggs, one at a time, mixing after each. Stir in vanilla extract.

6. Pour the cheesecake mixture over the cooled crust.

Step 3: Bake the Cheesecake

7. Bake for 25-30 minutes, or until the center is just set.

8. Let cool at room temperature, then refrigerate for at least 3 hours (or overnight).

Step 4: Add Caramel & Pecans

9. Once chilled, drizzle caramel sauce over the top. Sprinkle with chopped pecans and a pinch of sea salt (if desired).

Step 5: Slice & Serve

10. Cut into squares and serve chilled. Enjoy!

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Tips & Variations

Chocolate Drizzle: Add melted chocolate on top for extra indulgence.

Bourbon Caramel: Stir 1 tbsp of bourbon into the caramel for a rich, deep flavor.

Extra Crunch: Add crushed pretzels to the topping for a salty-sweet contrast.

Would you like a homemade caramel sauce recipe to go with it?

Cheese Ball

 

Ingredients

2 (8 oz) blocks cream cheese, softened

2 cups shredded sharp cheddar cheese

1 tsp Worcestershire sauce

1 tsp garlic powder

½ tsp onion powder

½ tsp smoked paprika (optional)

¼ tsp salt

¼ tsp black pepper

2 tbsp chopped green onions or chives

½ cup chopped pecans (or walnuts)

¼ cup chopped parsley (optional, for garnish)

Instructions

Step 1: Mix the Cheese Base

1. In a large bowl, mix cream cheese, shredded cheddar, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and pepper until well combined. A hand mixer makes this easier.

2. Stir in green onions or chives for extra flavor.

Step 2: Shape the Cheese Ball

3. Transfer the cheese mixture onto plastic wrap. Shape it into a ball, then wrap it tightly.

4. Chill in the refrigerator for at least 1-2 hours (or overnight) to firm up.

Step 3: Coat the Cheese Ball

5. In a small bowl, mix chopped pecans and parsley.

6. Unwrap the cheese ball and roll it in the pecan-parsley mixture until fully coated.

Step 4: Serve & Enjoy

7. Place on a serving plate and serve with crackers, pretzels, or sliced veggies.

Variations

Bacon Ranch: Add 1 tbsp ranch seasoning and ½ cup crumbled bacon.

Spicy Kick: Add 1 tsp hot sauce or ½ tsp cayenne pepper.

Sweet & Savory: Mix in ½ cup dried cranberries for a festive touch.

Would you like a specific flavor twist?

Sausage and Sauerkraut Skillet with Potatoes

 

Ingredients

1 lb smoked sausage (kielbasa, bratwurst, or your choice), sliced

2 tbsp butter or oil

1 small onion, sliced

3 cloves garlic, minced

3-4 medium potatoes, diced (Yukon Gold or red potatoes work well)

1 ½ cups sauerkraut, drained and rinsed (optional for less tang)

½ cup chicken broth or water

1 tsp caraway seeds (optional, adds a classic German flavor)

½ tsp smoked paprika (optional, for extra depth)

Salt and pepper to taste

Fresh parsley for garnish

Instructions

Step 1: Cook the Sausage

1. Heat a large skillet over medium heat. Add the sliced sausage and cook until browned, about 4-5 minutes per side. Remove from the skillet and set aside.

Step 2: Cook the Potatoes

2. In the same skillet, add butter or oil. Add diced potatoes and cook for 8-10 minutes, stirring occasionally, until they start to brown.

Step 3: Sauté the Aromatics

3. Add sliced onions and cook until softened, about 3 minutes. Stir in the garlic, caraway seeds, and paprika, cooking for another 30 seconds.

Step 4: Add Sauerkraut & Simmer

4. Add the sauerkraut and stir to combine. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.

Step 5: Combine & Finish Cooking

5. Return the browned sausage to the skillet. Cover and let simmer for 10 minutes, until the potatoes are fork-tender and the flavors meld together.

Step 6: Serve & Enjoy

6. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.

Would you like any modifications, like adding apples for sweetness or mustard for extra tang?

Classic Custard Tart

 

Ingredients

For the Pastry

1 ¼ cups (160g) all-purpose flour

½ cup (115g) unsalted butter, cold and cubed

¼ cup (50g) sugar

1 egg yolk

1-2 tbsp cold water

For the Custard Filling

2 cups (500ml) whole milk

½ cup (120ml) heavy cream

½ cup (100g) sugar

4 egg yolks

1 tsp vanilla extract

¼ tsp nutmeg (optional, for topping)

Instructions

Step 1: Make the Pastry

1. In a bowl, mix flour and sugar. Add cold butter and rub it into the flour with your fingers until the mixture resembles breadcrumbs.

2. Add the egg yolk and a little cold water, mixing until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.

Step 2: Pre-Bake the Crust

3. Preheat oven to 350°F (175°C).

4. Roll out the dough on a floured surface and press it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork.

5. Line with parchment paper and baking beans or rice. Bake for 15 minutes, then remove the weights and bake for another 5-7 minutes until golden.

Step 3: Prepare the Custard

6. In a saucepan, heat milk, cream, and vanilla over medium heat until just warm (do not boil).

7. In a bowl, whisk egg yolks and sugar until pale. Slowly pour the warm milk mixture into the eggs, whisking constantly.

8. Strain the custard through a sieve to remove any lumps.

Step 4: Bake the Tart

9. Pour the custard into the pre-baked tart shell. Sprinkle a little nutmeg on top.

10. Bake at 325°F (160°C) for 30-35 minutes or until the custard is just set with a slight wobble in the center.

Step 5: Cool & Serve

11. Let the tart cool completely before slicing. Serve at room temperature or chilled.

Would you like any variations or additional toppings?