This is an old recipe my mother cut from a local newspaper column when I was a child in the 1950s.
Piecrust Shell, baked and cooled 1-quart fresh Strawberries, washed and hulled 1 c. sugar 3 T. Corn Starch 1 cup Water 2 tsp. Brandy Flavoring Few drops red food coloring 1 cup Whipping Cream, whipped and sweetened Cut up 1 cup of berries. Mix sugar and corn starch in medium saucepan. Stir in water gradually until smooth. Add the cut-up berries. Cook and stir over medium heat until thick and clear. Stir in brandy flavoring and food color. Stir in remaining berries, saving 1/3 cup for garnish. Refrigerate until filling mounds. Pour into baked piecrust shell. Chill until firm, about 4 hours. Top with whipped cream and reserved berries.
file photo for reference only, not this exact recipe
No comments:
Post a Comment