Friday, July 27, 2012

August Specials


The recipe for the month is this yummy lookin' Strawberry pie! The above flier doesn't show this but you can also get a case of strawberries (6, #10 cans) for $92.79, making the strawberries only .33 per serving.  That is almost half the price of the US average right now which the USDA says is .57 per serving.  Call or email me and I will put in an order for you so you can stock up on those strawberries for all your holiday baking, or summer snacks!
 

Cream Cheese Strawberry Pie

by Chef Todd Leonard, CEC
Serves 8
Ingredients Instructions
For strawberry topping: Start with the strawberry topping by whisking cold water and cornstarch into a slurry. Set aside. In a medium-size saucepan, combine strawberries, water, vanilla, salt, lemon juice, and sugar. Bring to a boil and immediately add the cornstarch slurry to thicken mixture. Cook for 1 minute and remove from heat. Cool in refrigerator for several hours.

To make the cream cheese filling, place cream cheese in a bowl and whip with a hand blender until light and airy. Slowly add the sugar and vanilla and whip until well incorporated. Fold in the whipped topping until well incorporated. Spread this mixture into the bottom of the pie crust evenly and top with the cooled strawberry topping. Refrigerate for 1 hour before serving.
1/4 cup cold water
2 tbsp. cornstarch
4 cups THRIVE™ Whole Strawberries
2 cups water
1/2 tsp. Vanilla
¼ tsp. THRIVE™ Iodized Salt
2 tbsp. lemon juice
1/2 cup THRIVE™ White Sugar
For cream cheese filling:
1 graham cracker pie crust, 9-inch
1 pkg. cream cheese (8oz.), room temperature
¾ cup THRIVE™ White Sugar
1 tsp. vanilla
8 oz. Cool Whip or other whipped topping

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