Strawberry Hand Pies

In the summer Ian and I have a Saturday morning ritual which consists of waking up early, walking to the local farmers’ market, and buying hand pies for breakfast. While Ian opts for the savory meat pies, I favor the fresh fruit selection. Their offerings vary week to week, but I always keep my eye out for their strawberry hand pie.

This sweet summer flavor brings me back to my childhood when I would spend afternoons in the garden gathering produce. My mom would transform baskets of tomatoes, cucumbers, strawberries and rhubarb into pickles, jams, and pies. One of my favorites was her fresh strawberry pie. It never lasted long, so you had to be quick to get a slice!

Therefore, when I saw the little farmers’ market stand selling strawberry hand pies it reignited my love for this sweet treat. I decided to modify my childhood pie recipe into and easy-to-eat hand pie that is perfect for outdoor gatherings. Enjoy!

 

Strawberry Hand Pies

Ingredients:

For the pies:

  • Pie Crust
  • 1.5 C. crushed strawberries
  • 1/2 C. sliced strawberries
  • 3/4 C. sugar
  • 3 Tbs. cornstarch
  • 1/2 C. water

For the glaze:

  • 1/2 C. powdered sugar
  • 2 Tbs. water

Directions:

  • Preheat oven to 350˙
  • In a saucepan, simmer strawberries, sugar and water together for five minutes. Add cornstarch and stir until mixture thickens. Remove from heat, stir in the sliced strawberries and let cool.
  • Use a cookie cutter to cut out pie crust. Add a dollop of pie filling in the center of the dough, add the top layer of dough and crimp the edges shut with a fork.
  • Bake pies for 25-30 minutes or until the crust is golden.
  • Remove from heat and let cool. Drizzle with powder sugar glaze and let set before serving.
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Tasting History: Daffodil Cake (1930s)

Daffodil Cake

With Easter right around the corner there isn’t a better recipe to dust off than the Daffodil Cake – also known as Easter Dinner Cake. This recipe was printed on the pages of the 1930s addition of the Better Homes and Gardens cookbook. This is a thrifty cake since the recipe makes use of the egg yolks left behind when making angel food batter. This results in two different colored batters, the white angel food and yellow sponge. By alternating layers of batter, you are left with a cheerfully marbled cake fit to serve after Easter service.

Daffodil Cake

When I uncovered this recipe in the Better Homes and Gardens cookbook, I couldn’t help but flip through an old parish cookbook to see if I could find this vintage recipe. A few pages into the cake section I saw it, printed for a new generation to enjoy. Clearly, this cake was a beloved recipe that originated in the 30s and was then passed down from mother to daughter. I couldn’t wait to bake it in my own kitchen and have a taste of this celebration cake.

Daffodil Cake

Daffodil Cake

Ingredients:

Angel Food Cake Batter

  • 1/2 C. flour
  • 1/2 C. powdered sugar
  • 6 egg whites
  • 1/2 tsp. cream of tartar
  • 1/2 tsp. vanilla
  • 1/8 tsp. salt
  • 1/2 C. sugar

Yellow Sponge Batter

  • 3/4 C. flour
  • 3/4 baking powder
  • 6 egg yolks
  • 2 Tbs. lemon juice
  • 1 Tbs. cold water
  • 1/2 C. sugar

Directions:

Angel Food Cake

  • Beat egg whites until frothy, then egg the cream of tartar, vanilla, and salt.
  • Whip until soft peaks form
  • Gradually add the sugar until well combined
  • In a separate bowl, mix together the flour and powdered sugar
  • Add the flour mixture into the wet ingredients 1/4 C. at a time until combined

Yellow Sponge Cake

  • Mix the flour and baking powder together and set aside.
  • In a separate bowl, beat the egg yolks, lemon juice, and water together for 5 minutes.
  • Gradually add in the sugar and beat until combined
  • Slowly add in the flour mixture 1/4 C. at a time

Assembly

  • In an angel food cake tin, alternately spoon in the angel food cake batter and yellow sponge batter
  • Bake at 375˙ for 35-40 minutes
  • Cool the cake upside-down
  • Sprinkle with powdered sugar before serving

Maple Whipped Cream

Maple Whipped Cream

With the leaves changing color and a hint of chill in the air, I’ve added a cup of coffee to my breakfast routine. Cradling the warm mug in my hand, I go about getting ready for the day. Surprisingly, this small adjustment leaves me feeling pampered in the morning.

Maple Whipped Cream

While most days I stick with a simple black cup of coffee, there are those occasional mornings where I would rather stay snuggled under the covers than face the day. For those groggy mornings, I wondered how I could tempt myself to roll out of bed. After mulling it over I came up with the perfect addition — maple whipped cream!

Maple Whipped Cream

Who wouldn’t want to crawl out of bed for this?! Placed on top of pipping hot coffee, the whipped cream melts into a delicious layer of foam that is sure to start your day with a smile.

Maple Whipped Cream

Ingredients:

  • 1 C. heavy whipping cream
  • 4 Tbs. maple syrup

Directions:

  • Place the heavy whipping cream and maple syrup in a bowl
  • Whisk until soft peaks form
  • Can be stored in the refrigerator for up to 10 hours