strawberry ice box pie

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½ cup (1 stick) unsalted butter, melted

2 cups vanilla wafer crumbs

5 cups fresh strawberries, sliced in halves

¾ cup sugar

¼ cup cornstarch

1 teaspoon vanilla extract

1½ cups heavy cream

1½ teaspoons sugar

1½ teaspoons vanilla extract  

1. To make the crust: In a medium-size bowl, combine the butter and vanilla wafer crumbs. Press firmly into a lightly buttered 9-inch pie dish. Cover tightly with plastic wrap, and place in the freezer for 1 hour.
2. To make the filling: Mash 2 cups of the strawberries and place in a medium-size saucepan. Add the sugar and cornstarch, and stir constantly over medium heat, until the mixture is the consistency of fruit preserves, 10 to 15 minutes.
3. Reduce the heat to low, and continue cooking for 2 more minutes, until the mixture thickens slightly. Remove from the heat and stir in the vanilla. Transfer to a glass measuring cup and allow to cool to room temperature, about 15 minutes. Stir in the remaining berries and spread the filling evenly in the prepared crust. Cover with plastic wrap and chill the pie in the refrigerator for at least 4 hours and up to 8 hours.
4. To make the whipped cream topping: Place all the ingredients in a medium-size bowl and whip with an egg beater or a whisk, until soft peaks form.
5. Spread the whipped cream topping over the filling, or pipe decoratively, right before serving.

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  enjoy!

fresh strawberry cake

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(from Martha Stewart)

6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved

1. Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
   
2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
   
3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
   
4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.
   
   
   
   
   
    enjoy!

chicken and broccoli

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2 whole (4 split) chicken breasts (bone in, skin on)
3 tablespoons olive oil
1 pound broccoli, cut into stalks or 1-inch pieces (about 4 cups)
4 tablespoons (½ stick) unsalted butter
¼ cup all-purpose flour
2 cups whole milk
¾ cup shredded sharp white cheddar cheese (about 2 ounces)
¾ cup shredded Monterey Jack cheese (about 2 ounces)
1 teaspoon salt
½ teaspoon white pepper

 brown rice for serving over

Preheat the oven to 375°F.
Place the chicken breasts in a large glass baking dish, skin side up, and brush with the olive oil. Roast for 35 to 40 minutes, or until the chicken is cooked through. Remove from the oven and set aside to cool to room temperature, about 30 minutes. Lower the oven temperature to 350°F. Remove the meat from the bones, discard the skin, and shred the chicken into strips about 2 inches long and ½ inch wide. (You should have about 4 cups of chicken.)

Steam the broccoli over boiling water until just tender, 4 to 5 minutes.
Place the chicken in a 2-quart casserole dish. Spread the broccoli over the chicken. Set aside.
To make the white sauce: Melt the butter in the top of a double boiler, over boiling water. When the butter is completely melted and bubbling, add the flour, whisking until well blended. Cook, stirring occasionally, for 3 minutes.

Meanwhile, in a separate small saucepan, scald the milk (heat until just beginning to bubble on the sides of the pan). Add the milk to the butter-and-flour mixture gradually, while stirring constantly. Continue stirring until the sauce is smooth and thickened, about 5 minutes. Stir in the cheeses, salt, and pepper. Remove from the heat and pour the sauce evenly over the top of the chicken and broccoli. Bake uncovered for 30 minutes.

 enjoy!

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