Strawberry Sponge Shortcake
Posted by Starr

I'm loving the strawberries right now, so this week I have another strawberry recipe to share!
2 eggs
1/3 c. sugar
1/8 tsp. salt
1/3 c. unsifted flour
1/4 c. cornstarch
1 c. heavy cream, whipped
strawberry filling
Grease and flour bottom of 8 x 1/2-inch round layer pan.
In small bowl with mixer at high speed, beat eggs until fluffy.
Gradually add sugar and salt, beating until mixture is double in volume and mounds lightly when dropped from spoon.
In small bowl, stir together flour and cornstarch.
Stir over egg mixture.
Gently fold in until well blended.
Pour into pre- pared pan.
Bake in 350 degrees oven for 25 minutes or until cake springs back when slightly touched.
Cool in pan 5 minutes. Remove from pan.
Cool completely on wire rack.
Cut layer in half horizontally.
Place layer on serving plate, crust side down.
Spread with 1 cup of the whipped cream.
Top with 1 cup strawberry filling.
Cover with top half of cake.
Spread with remaining 1 cup strawberry filling and garnish with remaining whipped cream.
If desired, garnish with whole strawberries.
Makes 10 servings.

Strawberry Filling:
1 Tbsp. cornstarch
1/4 c. sugar
1 1/2 c. sliced strawberries
1/2 c. crushed fresh strawberries (from 1 pt. fresh strawberries, sliced)
In 1 quart saucepan, stir together cornstarch and sugar.
Gradually stir in crushed fresh strawberries, stirring con- stantly.
Bring to boil over medium heat and boil 1 minute.
Stir in sliced strawberries; cool.
Makes about 2 cups.

Fresh peach-and-berry cream pie
Posted by Kelly

This classic pie combo of berries and peaches is enlivened with freshly grated orange peel and a hit of ginger.

Preparation time: 25 minutes
Baking time: 50 minutes
Makes: 10 servings
Filling
9-inch (23-cm) unbaked home-made pie shell or ready-made, frozen deep-dish pie shell
5 medium-size peaches
1 cup (250 mL) raspberries or blueberries
3/4 cup (175 mL) regular sour cream
1/4 cup (50 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) each of finely grated orange peel and minced crystallized ginger
Topping
3/4 cup (175 mL) all-purpose flour
1/3 cup (75 mL) brown sugar, preferably light
1/4 cup (50 mL) cold butter, cut into small pieces
Preheat oven to 425°F (220°C).
Place pie shell on a baking sheet to catch any spills.
(The shell must be large enough to hold 3 cups/750 mL.)
Peel peaches and cut into eighths.
Toss with berries and arrange on bottom of pie shell.
Prepare filling by whisking sour cream with 1/4 cup (50 mL) flour, granulated sugar, orange peel and ginger until combined.
Prepare topping by using a fork to stir 3/4 cup (175 mL) flour with brown sugar.
Using two knives or a pastry blender, cut in butter until crumbly.
Set aside.
Pour peach mixture into pastry shell and level top.
Sprinkle with topping, mounding slightly in centre.
Don't press down.
Bake on bottom rack of 425°F (220°C) oven until edges of pastry start to brown, about 10 minutes.
Then reduce oven temperature to 350F (180C) and continue baking until peaches are fork-tender, from 40 to 45 more minutes.
Cool on a rack for 15 minutes before slicing.
Pie will keep well in the refrigerator for up to 1 day.
Nutrients per serving:
2.8 g protein, 11.4 g fat, 40.2 g carbohydrates, 1.2 mg iron, 37 mg calcium, 139 mg sodium, 1.7 g fibre, 269 calories

Layered Orange Pineapple Mold
Posted by Ladyhawk

Prep Time: 20 mins
Total Time: 20 mins
Serves: 10
1 can (20 oz.) crushed pineapple in juice, undrained
Cold Water
1-1/2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Orange Flavor Gelatin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
Drain pineapple, reserving juice.
Add cold water to juice to make 1-1/2 cups.
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
Stir in measured pineapple juice and water.
Reserve 1 cup gelatin at room temperature.
Stir 1/2 of the crushed pineapple into remaining gelatin.
Pour into 6-cup mold sprayed with no stick cooking spray.
Refrigerate about 2 hours or until set but not firm (should stick to finger when touched and should mound).
Stir reserved 1 cup gelatin gradually into cream cheese in medium bowl with wire whisk until smooth.
Stir in remaining crushed pineapple.
Pour over gelatin layer in mold.
Refrigerate 4 hours or until firm.
Unmold. Garnish as desired.
Store leftover gelatin mold in refrigerator.
Great Substitute: Substitute 2 pkg. (4-serving size each) JELL-O Brand Orange Flavor Gelatin for 1 pkg. (8-serving size) gelatin.