I made a Strawberry Rhubarb Pie by my son's request. We have rhubarb growing in the backyard that I hate to see go to waste.So I got out my mother's vintage Betty Crocker Cookbook and got baking. For a 9 inch pie: 1 1/3 cup sugar 1/3 cup flour 2 cups sliced Strawberries 2 cups cut up Rhubarb Butter
This is an unusual recipe that when I saw it, I thought it would make beautiful looking cookies. This cookie recipe uses doilies to make an imprinted design. If you notice the ingredients, it omits any leavening agents.The purpose of this is so the cookies will not puff up thus letting the details of the doily stay imprinted while baking. Doily Cookies 3 cups all purpose flour 1 cup sugar 1 cup Butter 2 eggs 1/4 teaspoon salt 1 teaspoon vanilla extract With an electric mixer, cream butter and sugar until fluffy. Add vanilla and eggs, mixing well. Add flour and salt, mixing until combined. Divide the dough into 2 discs and chill for 2 hours. Remove the dough from the refrigerator and let stand until pliable enough to roll. Roll out dough and press the doily into the dough.I used my rolling pin since I thought it was easier. Peel the doily off the dough. If you find the dough is sticking the doily, dust a little flour on the dough but not too much since it will make the dough tough. Use a cookie cutter to cut shapes. I used different size heart cutters but a round or square shape would be nice too. Place cookies on a baking sheet and freeze for 15 minutes before baking. Bake at 350 degrees for 8 minutes or just until you see a little golden color.Do not over bake. 💜💛💚💜💛💚💜💛💚💜💛💚💜💛💚💜💛💚💜💛#bakelife#homebaking#bonappetitmag#foodphotographer#foodphotography#foodphoto#foodpics#feedfeed#huffposttaste#bake#baking#thebakefeed#dessertporn#foodporn#beautifulfood#sweettooth#overheadshot#foodpic#foodphotos#foodstyling#foodstylist#cookies#tv_stilllife#still_life_gallery_#myvictoriana
I realized I've never posted a photo of myself before and thought it was a good idea to show who's behind this account. Since I hate having my photo taken, this might be the only one I'll post! This was taken in Little Compton, Rhode Island where they have beautiful Daffodils.
Finished product: Strawberry Chocolate Cheesecake Tart with a Chocolate Cookie Crust. 1 1/2 cups Chocolate graham cracker crumbs or Chocolate cookie crumbs 6 tablespoons melted butter 1 oz. or 1/4 cup Semi- sweet Chocolate Chips 2 8 oz. packages Cream cheese, softened 1/2 cup sugar 1/3 cup baking cocoa 1/2 teaspoon vanilla 1 8 oz. container Cool Whip or 1 pint whipping cream, whipped 2 tablespoons seedless Raspberry Jam 2 teaspoons water
For the crust: Finely crush graham crackers in a food processor to equal 1 1/2 cups of crumbs. In a microwave safe bowl, microwave butter and chocolate chips for 1 minute or until chocolate is melted. Add to Crushed cookie crumbs and mix well. Firmly press crumb mixture into bottom and up the side of a 9 inch tart pan. Refrigerate the tart crust for 30 minutes to set.