Big Boy Strawberry Pie

This is a recipe from Big Boy American chain restaurant which originated in California  starting as Bob's Pantry in 1936 Glendale, California.

This recipe was especially popular in June during strawberry season

I though the name was a great name for a pie to make for Father's Day!

 The recipe used cornstarch and jello as as a glaze that thickens so that the pie can be sliced once it has been chilled! 

The glaze was mixed with the prepared strawberries and poured in to the pie.  I think a nicer presentation would be to arrange the strawberries first and then pour the glaze over the berries.  One would have better control of the glaze not flowing over the crust.  I probably would also use only total of 1 1/2 cups of water.  The almond oatmeal bases is delicious with this pie!

Almond Milk Pudding

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Almond Milk was thickened with 2 -3 T cornstarch
Beep the mixture in the microwave a minute at a time until thick
Whisk after each minute 
Add honey to taste
Add 1 tsp vanilla
Let set. 
Decorate with fruit cocktail and whipped cream!

Pear Cake

This cake started as an Apple Cake but since I had pears and not apples in the house, it became a Pear Cake.  My sister had been talking about making a pear cake as she had picked up pears at 9 cents a pound in Ontario!  Yes, nine cents! 

Pear Cake 

• 1 c white flour
• 1 tsp Baking Powder
• 1/2 c butter
• 1/3 c sugar
• 2 eggs
• 1 tsp Vanilla
• 3 Tablespoons Maple Flavoured Rye
• 2 -3 pears diced

Prepare 8 to 9 inch springform pan

Preheat oven to 350 

Mix dry ingredients

In mixing bowl; mix butter, I used shortening add sugar and beat until light and fluffy

Add egg one at at time and beat until light

Add in vanilla and flavoured rye

Mix in chopped pears

Spread batter evenly into prepared pan

Bake for 35 to 40 minutes or until toothpick comes out clean. 

Dust with icing sugar

The kitchen smells divine, telling me that the Maple flavoured Rye and pears go well together!