With seemingly little, very little, transition time between bitterly cold and miserable to beastly hot and miserable, here we are, suddenly needing to stay as far away from the stove and oven as much as we possibly can. Relying on cold, not heat, to get the dinner job done.
What luck, then, a dessert that calls for little cooking/baking, start to finish, and one that waits happily in the refrigerator until serving time.
It’s an unusual, berry-flavored pie, courtesy of Marysville cook Marcia Christiansen. “This strawberry recipe is from Minnesota, and everyone asks me for it,” she says. “It can also be used with raspberry gelatin. I sometimes skip the gelatin layer, fill the crust with fresh berries and then top with the topping mixture.”
Minnesota strawberry pie
1small package strawberry gelatin
3tablespoons cornstarch
1rounded cup sugar
2teaspoons red food coloring (optional)
1bottle (10 ounces) 7-Up (11/4 cups)
1pie shell (9 inches), baked and cooled
1cup powdered sugar
1package (8 ounces) cream cheese, softened
1carton (8 ounces) frozen whipped topping, thawed
In saucepan, stir together the gelatin, cornstarch and sugar; stir in food coloring and 7-Up and cook until clear. Remove from heat and let cool. When cool, pour into pie shell and refrigerate. In medium mixing bowl, cream together the powdered sugar and cream cheese, blending thoroughly; fold in whipped topping, blending well. Pour over gelatin layer and chill in refrigerator.
Makes one 9-inch pie.
RSVP: As the temperature rises, so will demands for quick, easy-fix dinner deals. So, if you have some favorite recipes – the kind that require little or no stovetop or oven cooktime, or things that can be made early in the cool of the morning – please send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
As you surely do know, we are always happy to receive your contributions and requests, but please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
Meanwhile, here’s a fast-fix sipper to enjoy while you sift through possibilities. It’s suggested by the folks at Torani syrups. Both the raspberry and peach syrups (plus others) should be available in the coffee section at local supermarkets.
Easy breezy lemonade
In a glass filled with ice, combine 2 tablespoons Torani raspberry syrup and 1 cup lemonade; stir well. Makes 1 serving.
Southern sipping sweet tea
In a glass filled with ice, combine 2 tablespoons Torani peach syrup and 1 cup unsweetened chilled tea; stir well. Makes 1 serving.
The next Forum will appear in Monday’s Time Out section.
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