Friday, May 1, 2020

Celebrate National Strawberry Month with a sweet UW-Stout inspired recipe

Happy National Strawberry Month! I am kicking off May with recreating an easy 5 ingredient sweet treat that is sure to please, Strawberry Pie, which I first made last April 2019, from Stout’s Favorites 2nd edition cookbook, p. 81, via the Internet Archive at
https://archive.org/details/StoutsFavoritesSecondEdition/page/n87/mode/2up


Strawberry Pie, Stout's Favorites 2nd ed., p. 81



The cookbook was published by the Home Economics Club of Stout State College, 1958, featuring favorite recipes of faculty and students, and "dedicated to all those people who enjoy preparing and eating good food.” The recipe was submitted by Darlene Anderson, a freshman during the 1958-59 school year and a member of the Tower Yearbook staff.

Cooking tips: I used a premade 10-inch Food Club graham cracker pie crust (versus making a pie crust) to make this a 5-ingredient pie! To make this recipe really simple you could use a pre-made 9 or 10-inch pie crust vs. making your own, thaw frozen pre-sliced strawberries vs. washing and cutting fresh strawberries, and use ready-made Cool whip vs. whipping cream. Even with using a 10-inch pie crust I had strawberry pie filling left over, which tastes great on its own.

The ingredients: 10 inch pie crust; frozen, pre-sliced unsweetened strawberries; milk; whipping cream; marshmallows

Cooking in action: measuring strawberries, whipping the cream, getting marshmallows ready to melt in my double boiler on the stove

What the melted milk and marshmallows look like

The finished pie. Bon Appetit! 


My biggest obstacle with this recipe, as with a lot of recipes I have made from the two Stout’s Favorites cookbooks over the years, is making sure to convert my measurements from the recipe before I go shopping, to match how ingredients are measured and sold in the present day. For this recipe, a ½ pound of marshmallows equals 8 ounces, so I used ½ of my 16 oz. bag of Kraft Jet Puffed marshmallows. 1 quart of strawberries = 4 cups or about 28 ounces. I bought two 14 oz. bags of frozen pre-sliced strawberries, which equals 28 ounces. I used about 1 ¾ bags of strawberries. With the amount of pie filling this recipe makes, you could make two 9-inch pie crusts, or put the leftover mix into cups and top with whip cream like I did. If you buy whipping cream and whip it yourself, they come in ½ pint containers, or you can use ready-made Cool Whip. For some recipes, it depends on how much you want to make so you could use more or less of some ingredients if you wanted. Some recipes are more open to interpretation, because the person who provided the recipe didn’t provide step-by-step instructions, which many recipes have today.

If you want to try similar strawberry recipes I have made in the past, try Mile High Dessert, p. 83 of Stout’s Favorites 2nd ed., made in April 2016: 

 and Virginia Strawberry Supreme, p. 31 of Stout’s Favorites, made in April 2018:  https://archive.org/details/StoutsFavoritesFirstEdition/page/n33/mode/2up

If you want to try whipping your own whip cream, I really like using my Pampered Chef Whipped Cream Maker:  https://www.pamperedchef.com/shop/Bakeware/Pastry+%26+Baking+Tools/Whipped+Cream+Maker/1461

This is the perfect treat to eat on a warm spring day. Bon Appetit!


By: Julie Hatfield, Archives Assistant, UW-Stout Archives

No comments:

Post a Comment