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Best Ever Strawberry Pie and Best Ever Pound Cake

STRAWBERRY PIE

Strawberries are abundant in the summer time. Below you will find two recipes that are delicious.
This is the best ever strawberry pie and is easy to make.

Bake pie shell according to package directions. I like to use Pillsbury pie crusts or Pet pie shells in the pan.
Wash and slice one pint of strawberries.
Combine in a saucepan the following and cook until thick, stirring constantly:
3/4 c. sugar 3 Tablespoons cornstarch dash of salt 1 c. water 1 Tablespoon butter
When thick stir in 2-3 drops red food coloring.

Stir in strawberries and add to cooked pie shell. Chill for 2-3 hours. Top with cool whip, then enjoy yourself and sit back to receive all the compliments on your best ever strawberry pie.
If you like, you can layer strawberries, then layer bananas, then another layer of strawberries and make your best ever strawberry and banana pie


POUND CAKE

What makes a good cook is good recipes. A friend gave this recipe to me over 20 years ago. It really is the best ever pound cake, and is good with strawberries, peaches, blackberries or any other fruit.

1 pound butter (4 sticks) 3 cups sugar
6 Eggs - beat well after each egg until light and fluffy
1T Vanilla 1t almond extract 1 t butter flavoring
4 c flour - add alternately with milk
3/4 c milk

Pour in loaf pans, and Bake @ 350 degrees for approximately 1 hour
This pound cake can be used with any fruit. It is delicious with peaches and whipped cream.

Article Source: http://EzineArticles.com/?expert=Marilyn_D_Clark

Chocolate Log Roll

3 Large eggs, separated
1/2 Cup sugar
5 Ounces melted semisweet chocolate
1/2 Cup water
1 Teaspoon vanilla extract
3/4 Cup flour
1 Teaspoon baking powder
1/2 Teaspoon baking soda
2 Cups whipped cream
3/4 Cup tiny marshmallows
1 1/2 Cups powdered sugar
1 Ounce melted unsweetened chocolate
1/4 Cup light cream

      Preheat oven to 350 degrees. Line a 10 by 15- inch jelly roll pan with foil and leave foil one inch over edge. Lightly grease and flour foil.
     Beat together egg yolks and sugar. Mix in semi sweet chocolate. Add water and vanilla and mix well. Mix in flour, baking soda , and baking powder.
     Beat egg whites till you form peaks and fold in chocolate mixture. Pour into foil pan. Bake about 9 minutes till toothpick in center comes out clean.
     Loosen cake from the foil. Dust a dish towel with unsweetened cocoa powder. Put cake on dusted towel and remove foil. Roll up cake starting at the short end with the towel inside and let it completely cool on rack.
     Mix the whipped cream and marshmellows. Unroll the cake and remove the towel. Spread the whipped cream mixture over the cake and roll back up.
     Stir together the powdered sugar and melted unsweetened chocolate. Slowly stir in the light cream and use it to frost the cake. Garnish with chopped nuts if desired.
 
    

Make Hollywood Two Tone Cheesecake

The Hollywood Two Tone Cheesecake recipe was found in a 50-year old cookbook. Much to our surprise, it is one of the easiest to make, and certainly delicious! Be sure to make at least one day ahead of time.

• 1 1/4 cups graham cracker crumbs
  
• 1/4 cup granulated sugar
  
• 1/4 cup butter, melted
  
• 1 pound cream cheese
  
• 1/2 cup granulated sugar
  
• 2 large eggs (1/2 cup)
  
• 3/4 teaspoon pure vanilla extract
  
• OPTIONAL- 1/4 teaspoon Lemon Zest &
  
• 2 tablespoons lemon juice
  
• 1 pint commercial sour cream
  
• 1/4 cup granulated sugar
  
• 1 teaspoon pure vanilla extract
  
• ground cinnamon, to taste
  

1. For the crust, combine the first three ingredients and mix well. Press into a greased 9-10 inch springform pan, bringing it up along the sides to about 1 inch from top of pan. Keep the crust in the refrigerator, or cool place, while preparing filling.
   
2. For the filling, combine the next four ingredients and beat until smooth with an electric mixer or heavy wooden spoon. Pour into pan, spread until smooth and uniform over the crust.
   
3. Bake in preheated oven at 375F degrees for 20 minutes. Remove from oven, place on cake rack, and let stand in room temperature for about 15 minutes. Raise oven temperature to 475F degrees.
   
4. About a minute or two before time is up, prepare the second part of the filling, using the final three ingredients (sour cream, sugar, vanilla). Generously sprinkle cinnamon on top before the second filling is applied.
   
5. To pepare the second part of the filling, with a spoon, mix the ingredients only until well blended. Pour over the cool baked first part of filling, starting from the side to center by tablespoonfuls. Spread evenly, as gently as possible. The whole top should be covered.
   
6. Bake in 475F degree oven for 10 minutes. Remove from oven and let sit at room temperature for 5 to 6 hours.
   
7. Store in refrigerator and serve the next day.
   
8. Cover with waxed paper before putting into the refrigerator, being careful not to let the waxed paper touch the topping.
   

Tips

• To keep the waxed paper from touching the filling, place toothpicks around the edge of the crust.
  
• The new press and seal wrap is great for covering the cheesecakes, it sticks to the pan and not the cake.
  
• It's a good idea to set out all the ingredients 30 minutes before preparing the cheesecake.
  
• Using organic ingredients is a great option, but do NOT use organic sour cream; something they do to commercial sour cream makes the top layer turn out correctly.
  
• Putting the cinnamon directly into the top layer batter is also a good option.
  
• This cheesecake can be made in a ceramic dish instead of a springform pan. This eliminates the need to remove the pan before serving.
  
• The top layer should be applied VERY GENTLY. The bottom layer is still a bit soft, and the top layer runs the risk of mixing into the bottom layer.
  
• This recipe is easily doubled or tripled.
  

• Recipe by Ruth Reace (adapted from the 1958 Pope Cookbook) - Shared with permission
  

Perfect Peach Pie

1 Cup sugar
1/3 Cup cornstarch
Dash salt
1 beaten egg
1/2 Teaspoon almond extract
6 Cups peeled and sliced peaches
1 9-inch deep dish unbaked pie crust

1/4 Cup sugar
1/4 Cup light brown sugar
1/2 Cup flour, all purpose
1/4 Cup margarine

     Preheat oven to 375 degrees.
Combine 1 cup sugar, cornstarch and salt in bowl. Put in the egg and almond extract and mix well.
Add peach slices and toss to coat well. Gently put peaches in piecrust.
Make a crumb topping by mixing 1/4 cup sugar, brown sugar and flour in bowl. Cut in the margarine with 2 butter knives till crumbly.
Sprinkle crumb mixture over peaches and bake for about 30 minutes till browned. Serves 6.