Rural Missouri - July 2019 - 27

Easy Strawberry Cream Pie
2/3 cup boiling water
3-ounce box of strawberry gelatin
1/2 cup cold water plus enough ice cubes to make 1 cup
8 ounces whipped topping, thawed
1 cup fresh, ripe strawberries, chopped
Strawberries for decoration, if desired
1 large graham cracker crust
In a large bowl, stir boiling water into gelatin mix for at least 2 minutes until
gelatin is dissolved. Add ice cubes to cold water to make 1 cup, stir into gelatin
mixture. Stir until thickened, then remove any remaining ice cubes.
Add whipped topping with a whisk until well blended. Stir in chopped strawberries.
Refrigerate ﬁlling for a half hour, then spoon ﬁlling into crust and chill for
several hours or overnight.

Strawberry Oatmeal Muffins
3 cups ﬂour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 tablespoons cinnamon
1-1/4 cups milk
2 extra-large eggs, beaten
2 sticks unsalted butter, melted
2 cups fresh strawberries, chopped
1-1/2 cups sugar
Heat the oven to 375 degrees. Line mufﬁn tins with paper liners.
In a large bowl sift the ﬂour, baking powder, baking soda, salt and
cinnamon together. Stir with your hand to be sure the ingredients are
combined. In a 2-cup glass measure, combine the milk, eggs and
melted butter. Make a well in the middle of the dry mixture, pour the
wet mixture into the well, and stir until just combined. There will be
some lumps but don't overmix the batter. Add the strawberries and
sugar and stir gently to combine.
Using a 2-1/4-inch ice cream scoop, spoon the batter into the
mufﬁn cups to ﬁll the liners. Bake for 20 to 25 minutes, until a cake
tester comes out clean and the tops are nicely browned.

Strawberry
Breakfast Biscuits

Strawberry Breakfast Biscuits
Strawberry
Oatmeal Mufﬁns

1/2 cup salted butter, chilled
2-1/2 cups self-rising ﬂour
1/4 cup sugar
1/4 teaspoon baking powder
1 cup heavy whipping cream, chilled
1 cup fresh strawberries, chopped
2 tablespoons salted butter, melted
Additional ﬂour for rolling out dough
Heat oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
Cut the butter into pea-size pieces. In a large bowl, toss together butter, ﬂour,
sugar and baking powder. Chill at least 15 minutes.
Create a well in the center of the butter mixture. Add the heavy cream and
stir until combined. Add the strawberries and stir until berries are coated well.
Dough will be loose.
Turn the dough out onto a lightly ﬂoured surface, and gently knead three to
four times. Sprinkle ﬂour over top of dough. Using a lightly ﬂour-dusted rolling
pin, roll dough into a 3/4-inch-thick rectangle. Starting on the short end, fold
dough in half so short ends meet. Repeat rolling and folding procedure several
more times. Roll the dough to 1-inch thickness. Cut dough with a large ﬂoured
biscuit cutter, approximately 2-1/2 to 3 inches in diameter. Place biscuits on
prepared baking sheet. Reroll biscuit scraps until no more biscuits can be cut.
Bake until lightly browned, about 15 minutes. Brush warm biscuits with melted salted butter.

Easy Strawberry
Cream Pie

JULY 2019 | RURALMISSOURI.COOP

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Rural Missouri - July 2019

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