September TSC Kitchen with Flo and AgnieszkaBe!

Hello everyone! Welcome on September TSC Kitchen with Flo and our Guest Designer this month – AgnieszkaBe!

I love strawberry pies! And I wanted to share with you today the recipe of this delicious dessert. It is also an opportunity for me to showcase it in a notebook for my kitchen. I used the Sweet Childhood collection, i love so much these papers. The blue and red colors fit perfectly in the kitchen, these papers are so fresh! Strawberries are made with polymer clay.

~~ STRAWBERRY PIE BY FLO ~~

3 quarts fresh strawberries, divided

1-1/2 cups of sugar

6 tablespoons of cornstarch

2/3 cup of water

Red food coloring, optional

1 deep-dish pastry shell (10 inches), baked

1 cup heavy whipping cream

4-1/2 teaspoons instant vanilla pudding mix

In a large bowl, mash enough berries to equal 3 cups. In a large saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened.

Remove from the heat; add food coloring if desired. Pour into a large bowl. Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pastry shell. Chill for 2-3 hours.

In a small bowl, whip cream until soft peaks form. Sprinkle dry pudding mix over cream and whip until stiff. Pipe around edge of pie or dollop on individual slices. Yield: 8-10 servings.

Originally published as Sky-High Strawberry Pie in Taste of Home April/May 1994, p31

~~ AgnieszkaBe ~~

Time without coffee is lost time, isn’t it? I think so! That’s why I like that statement very much and I decided to share it with you. Something sweet is sure to be with coffee. So I have a a recipe for a yeast cake that always works out.

~~ YEAST CAKE WITH FRUITS AND CRUMBLE BY AGNIESZKABE ~~

Cake:

2 glasses and 2 heaped spoons of cake flour.

3 yolks

40 grams of yeast

Not quite full glass of milk

3 heaped spoons of sugar

Vanilla sugar

125 grams of butter

Pinch of salt

Crumble:

125 grams of butter

1,2 glass of powdered sugar

Vanilla sugar

1 glass of coarse-grained wheat flour

Leave the melted butter to cool.

Make a leaven: add a teaspoon of flour, sugar and yeast to warm milk and put it in a warm place.

When leaven is ready, add all of the cake ingredients, sieved flour and knead it. Add the melted butter and knead until it becomes smooth and shiny. Leave it to rise.

Make a crumble – chop the butter with flour and rest of crumble’s ingredients. Knead and put in the fridge.

Spread the butter on the baking tray, put the dough then fruits and spread the crumbles. Leave it to rise.

Bake in 320F for about 50 minutes.