Country Woman

Grandma’s Legacy

Generation after generation is sweet on these vintage-style desserts.


Easy Fresh Strawberry Pie

I often use whole strawberri­es and arrange them pointed side up in the pastry shell for a different presentati­on. It also is a timesaver because then I don’t have to slice the berries. PREP: 20 MIN. + COOLING BAKE: 15 MIN. + CHILLING MAKES: 8 SERVINGS 1 refrigerat­ed pie crust 3/4 cup sugar

2 Tbsp. cornstarch 1 cup water 1 pkg. (3 oz.) strawberry gelatin 4 cups sliced fresh strawberri­es Whipped cream, optional

1. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with double thickness of heavy-duty foil or parchment. Bake at 450° for 8 minutes. Remove foil; bake for 5 minutes. Cool on a wire rack.

2. In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat and stir in gelatin until dissolved. Refrigerat­e until slightly cooled, 15-20 minutes.

3. Meanwhile, arrange strawberri­es in the crust. Pour gelatin mixture over berries. Refrigerat­e until set. If desired, serve with whipped cream.

NOTE Create a braided edge for your pie crust by cutting a second unbaked crust into 3/8 in.-wide strips. Braid strips and adhere with beaten egg. 1 SLICE 264 cal., 7g fat (3g sat. fat), 5mg chol., 125mg sod., 49g carb. (32g sugars, 2g fiber), 2g pro.

Banana Pudding

I didn’t see my son for more than two years after he enlisted in the Marines. When he finally got home, he ate two bowls of my easy banana pudding. —STEPHANIE HARRIS MONTPELIER, VA PREP: 35 MIN. + CHILLING MAKES: 9 SERVINGS 3/4 cup sugar

1/4 cup all-purpose flour

1/4 tsp. salt

3 cups 2% milk

3 large eggs

11/2 tsp. vanilla extract

8 oz. vanilla wafers (about

60 cookies), divided 4 large ripe bananas, cut

into 1/4-in. slices

1. In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

2. In a small bowl, whisk the eggs. Whisk small amount of hot mixture into eggs; return mixture to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool pudding for 15 minutes, continuing to stir occasional­ly.

3. In an ungreased 8-in. square baking dish, layer 25 vanilla wafer cookies, half the banana slices and half the pudding. Repeat layers.

4. Press plastic wrap onto surface of pudding. Refrigerat­e 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

1 SERVING 302 cal., 7g fat (2g sat. fat), 80mg chol., 206mg sod., 55g carb. (37g sugars, 2g fiber), 7g pro.

Lemon Chess Pie with Berry Sauce

Chess pie is one of those southern comfort desserts that just makes you feel good. This one has a tangy lemon custard, coconut crust and fruit compote that reminds you of summer even in the winter! —APRIL HEATON BRANSON, MO PREP: 45 MIN. + CHILLING BAKE: 35 MIN. + CHILLING MAKES: 8 SERVINGS (1¹₂ CUPS SAUCE) 1 cup all-purpose flour 1/2 cup sweetened shredded coconut

1/4 tsp. salt

1/₃ cup cold butter, cubed 3 to 4 Tbsp. ice water FILLING

6 large eggs, room temperatur­e

11/2 cups sugar

1/₃ cup buttermilk

1/₃ cup lemon juice

3 Tbsp. cornmeal

2 Tbsp. grated lemon zest 1/4 tsp. salt

Dash ground nutmeg 1/2 cup butter, melted BERRY SAUCE

²/₃ cup water 1/₃ cup sugar

1 pkg. (12 oz.) frozen unsweetene­d mixed berries, thawed and drained 2 tsp. lemon juice

1. Place the flour, coconut and salt in a food processor; process until blended. Add butter; pulse until mixture is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; cover. Refrigerat­e for 30 minutes or overnight.

2. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil.

Fill with pie weights, dried beans or uncooked rice.

3. Bake at 400° on a lower oven rack for 8 minutes. Remove foil and weights; bake until crust is light brown, 6-9 minutes longer. Cool on a wire rack. Reduce oven setting to 325°.

4. In a large bowl, whisk the eggs, sugar, buttermilk, lemon juice, cornmeal, lemon zest, salt and nutmeg. Gradually whisk in melted butter. Pour into prepared crust. Cover edge with foil to prevent overbrowni­ng.

5. Bake at 325° until a knife inserted in the center comes out clean, 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerat­e, covered, 3 hours or until chilled.

6. For sauce, in a small saucepan, bring water and sugar to a boil. Cook until syrup is reduced to

1/4 cup; transfer to a small bowl. Cool completely. Just before serving, stir in berries and lemon juice; serve with pie. 1 PIECE WITH 3 TBSP. SAUCE 528 cal., 25g fat (15g sat. fat), 191mg chol., 389mg sod., 70g carb. (53g sugars, 2g fiber), 7g pro.

Spumoni Baked Alaska

This classic dessert’s name was inspired by the United States’ acquisitio­n in 1867 of what would eventually become the state of Alaska. Its cool layers and toasted meringue still garner oohs and aahs. —TASTE OF HOME TEST KITCHEN PREP: 50 MIN. + FREEZING BAKE: 5 MIN. • MAKES: 12 SERVINGS 1/2 cup butter, cubed 2 oz. unsweetene­d chocolate, chopped 1 cup sugar 1 tsp. vanilla extract 2 large eggs, room temperatur­e 3/4 cup all-purpose flour 1/2 tsp. baking powder 1/2 tsp. salt 1 cup chopped hazelnuts 2 qt. vanilla ice cream, softened, divided 1/2 cup chopped pistachios 1/2 tsp. almond extract 6 drops green food coloring, optional 1/₃ cup chopped maraschino cherries

1 Tbsp. maraschino cherry juice 1 Tbsp. rum


8 large egg whites, room temperatur­e 1 cup sugar 1 tsp. cream of tartar 1. Preheat oven to 350°. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar and vanilla. Add 1 egg

at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into chocolate mixture. Stir in nuts.

2. Spread batter into a greased

8-in. round baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs (do not overbake), 35-40 minutes. Cool 10 minutes before removing from pan to a wire rack. Cool completely.

3. Meanwhile, line an 8-in. round bowl (11/2 qt.) with foil. In a smaller bowl, place 1 qt. ice cream; add the pistachios, almond extract and, if desired, food coloring. Quickly spread ice cream over bottom and up sides of foil-lined bowl, leaving the center hollow; cover and freeze for 30 minutes.

4. In a small bowl, combine the cherries, cherry juice, rum and remaining 1 qt. ice cream. Pack ice cream into hollow center of 8-in. bowl; cover and freeze.

5. In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved.

6. Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove foil. Immediatel­y spread meringue over ice cream, sealing to edges of the brownie. Freeze until ready to serve, up to 24 hours.

7. Preheat oven to 400°. Bake until meringue is lightly browned, 2-5 minutes. Transfer to a serving plate; serve immediatel­y.

1 PIECE 554 cal., 29g fat (13g sat. fat), 94mg chol., 314mg sod., 68g carb. (52g sugars, 3g fiber), 11g pro.

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