Seasonal Eatings Recipes

Strawberry Pie

Robin O’Neal Smith https://robinonealsmith.com/

3 Cups of Sliced Strawberries

1/2 Cup of Sugar

2 Tbsp Cornstarch

1 1/2 Cups of Water

1 pkg. Strawberry Jello 3 oz.

1 small container of Cool Whip

1 Deep Dish Pie Shell

Prepare and bake the pie shell according to the instructions on the package. Cool. Slice 3 cups of strawberries and place in pie shell. Mix sugar, cornstarch, and water in a small saucepan and cook on medium until the mixture is thick and clear. Remove from heat and stir in strawberry jello. Pour the mixture over the berries. Chill for several hours. Top with Cool Whip as desired before serving.

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Limeade Pie

Addie Welpman, MO

1 box graham crackers, crushed

2 sticks margarine

1/2 gal. vanilla ice cream, softened

1/2 tub Cool Whip (save the rest for topping)

1 12 oz. can frozen limeade, thawed

Melt margarine and mix with graham cracker crumbs. Press into 9x13” pan or two round 9” pie pans. Mix remaining ingredients together and spread on prepared crust. Top with remaining Cool Whip. Freeze. Garnish as desired before serving with a lime twist . Note: May substitued frozen lemonade, pink lemonade or orange juice for variety.

Note: Quick and easy without heating up kitchen on a hot summer day.

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Visit BG'sLemon Cupcakes

Taylor Ramos, Visit Bowling Green County, OH

1 stick unsalted butter, room temperature

1 c. granulated sugar

2 tbsp. lemon zest

2 tsp. vanilla extract

1 egg + 2 egg whites

1 c. all-purpose flour

3/4 c. cake flour

1 tsp. baking powder

1/4 tsp. baking soda

1 tsp. kosher sea salt

1/2 c. full-fat sour cream or Greek yogurt plain, vanilla or lemon

2 tbsp. lemon juice

1 c. fresh fruit - optional small blueberries, diced strawberries, etc.

For the Frosting:

1 stick unsalted butter, room temperature

1 tbsp. lemon zest

1 1/2 tsp. vanilla extract

1/4 tsp. kosher sea salt

3 c. powdered sugar

1 tbsp. lemon juice

8 oz. cream cheese

Preheat the oven to 350O. Line a muffin pan with paper liners, and set aside. Beat the butter, sugar, and zest together on mixer medium speed until light and fluffy, about 2-3 minutes. Add vanilla, egg, and egg whites. Beat on medium speed until combined, about 1-2 minutes.

Whisk together dry ingredients in a separate bowl. Whisk together the lemon juice and sour cream in a smaller bowl. With mixing speed on low, gradually alternate adding the dry ingredients with lemon juice and sour cream mixture; do not overmix. Fold in fresh fruit, if desired.

Using a large scoop, divide the batter evenly into the prepared pan. Bake 18-22 minutes until inserted toothpick comes out clean. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

Frosting: Using the paddle attachment of mixer, cream butter, lemon zest, vanilla, and salt for 2 minutes, or until light and fluffy. With the mixing speed on low, gradually add the powdered sugar and lemon juice, beat until it forms a thick paste. Add the cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Chill about 15 minutes. Place in a bag with large piping tip and pipe on cupcakes. Top with a slice of lemon and a sprig of mint, if desired.