Show Farnfly Weekly Cookbook MELANIE DE PROFJ Glazed Strawberry Pie pie Pastry for a 1 --crust hulled rinsed and qt strawberries tablespoons sugar Gooseberry Cream Food Editor 1 6 Tea Cakes Blueberry-Almon- d Vi tablespoons cornstarch 6 tablespoons water 1 teaspoon lemon juice 3 or 4 drops red food coloring 3 os (1 pkg) cream cheese 1 tablespoon orange juice 1 cups flour cup sugar 1 teaspoons baking powder 4 teaspoon salt ii cup firm butter 1 egg beaten cup milk Vi teaspoons vanilla extract and drained cup fresh blueberries rinsed 4 cup coarsely chopped unbundled almonds 1 Line pie pan with pastry bake and set aside on cooling rack to cool 2 Reserve 2 cups whole berries Crush remaining berries with a fork set aside sugar and cornstarch together in a consaucepan Blend in the water Stirring boil for 3 stantly bring rapidly to boiling and min or until clear 4 Remove from heat stir in crushed berries lemon juice and food coloring Cool mixture ice and slightly by setting pan in a bowl of water Cover and set aside 5 Beat the cream cheese until softened then beat in the orange juice until blended Spread over bottom of pastry shell Turn whole berries into shell Pour cooled strawberry mixture over berries Chill in refrigerator 6 If desired serve with any cream topping 3 Mix One 9-- in pie ter with a pastry blender until mixture Line pie pan or tart pans with pastry bake and set aside to cool 2 Prepare pudding according to directions on cool to package Cool pudding slightly then lukewarm in refrigerator Turn filling into the pastry shell Set in refrigerator to chill 3 Spoon the cooled glaze over the filling Chill in refrigerator 2 to 8 hrs before serving 1 toasted 1 Blend first four ingredients Cut in the but- re- sembles coarse corn meal 2 Blend the egg milk and extract thoroughly Make a well in center of dry ingredients Add and liquid mixture all at one time quickly are lightly stir with a fork until dry ingredients albarely moistened Stir in blueberries and monds with final few strokes wellB with paper bak3 Line small muflfin-pa- n full with batter ing cups Fill cups 4 Bake at 350°F 20 min or until a cake tester or wooden pick inserted in center comes out clean Remove from pans and cool on cooling S doz tea cakes rack two-thir- ds 8-- in filling mix Gooseberry Glaze (see recipe) 1 1 pie or individual Pastry for a 1 crust tarts (use your favorite recipe or a mi 3- - or 34 pkg vanilla pudding and pie -- 9-- in Ke or Tarts One 8-i- pie or individual tarts n ' - Gooseberry Glaze Sort stem and tail rinse and drain 2 cups fresh gooseberries Put about Vs cup of the gooseberries into a saucepan with V cup water Cook over medium heat 3 to 5 min or until berries cup sugar and are tender Add a mixture of 2 tablespoons cornstarch gradually stirring constantly Stir in the remaining gooseberries Stirring gently and constantly bring rapidly to boiling and boil for 3 min or until mixture is thick Remove from heat set aside to cool to ' lukewarm before spooning over chilled filling fii&Jf -- Jsf Nested gives you "teapot flavor" instantly in cold gpMnjBYfS I sjn Jlp on store price j Wm °M8 tap water See for yourself and save! Perfect blend of Pekoe and Orange Pekoe teas Coupon good on any size Clip now fi (KOBE jfff Coupons arc to t"d sTtm Niwii rtciti and void If mm or If UcenM 3§h))) ffB& Bw J?)) Cmtai£ Uj£ jRO- - |