Strawberry Pie
Kimberly Nichols, 1st Place
Preheat oven to 350°
Crust:
6 cups cinnamon crunch cereal
1/2 cup melted butter
Roll cereal with rolling pin in a zip lock bag (for a chunkier crust) or grind in a food processor (for a finer crust) to make approximately 1.5 cups of crumbs. Combine with melted butter. Press into a pie pan. Bake at 350° for 10 minutes.
Filling:
1 package 8 oz. cream cheese, softened
3/4 cup confectioners sugar
2 tsp. grated lemon peel
1/2 tsp. lemon extract
In a bowl beat cream cheese, confectioners sugar, lemon peel and lemon extract until smooth and blended. Spread carefully onto the cooled crust. Refrigerate while preparing the topping.
Topping:
6 cups strawberries, hulled (about 2 lbs)
3/4 cups sugar
1 cup water
1 Tbs. cornstarch
1/4 tsp. salt
1 package (3 oz.) strawberry gelatin
1 tsp. butter
Place strawberries in a large bowl. In a small saucepan, mix sugar, cornstarch, salt and 1 cup of water until blended; bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened and clear. Remove from heat; stir in gelatin until dissolved. Stir in butter. Pour over strawberries, tossing gently to coat.
Arrange over filling. Refrigerate 4 hours or until set.
Strawberry-Rhubarb Buckle
Kimberly Nichols, 1st Place
Preheat the oven to 375 degrees. Grease a 9-inch springform pan or round cake pan with butter (you can use the paper from the stick of butter).
Crumble Topping:
2/3 cup granulated sugar
1/2 cup all-purpose flour
1/2 tsp ground cinnamon
1/3 cup butter (5 Tbs. plus 1 tsp.) cold unsalted, cut into cubes
Combine the sugar, flour and cinnamon in a bowl and mix to combine. Add the butter and cut in with fork or pastry cutter until the mixture is crumbly in texture, Set aside.
Partially Poached Rhubarb:
2 cups chopped rhubarb into 1/2-inch pieces
1 cup granulated sugar
Combine the rhubarb, granulated sugar and 1 cup of water in a saucepan. Bring to a boil, stirring until the sugar devolves. Once it reaches a boil remove from the heat and let cool in the pan juices, about 45 minutes
Batter:
6 Tbs. unsalted butter, at room temperature, plus more for the pan
2/3 cup granulated sugar
1/3 cup packed light brown sugar
3 large eggs, at room temperature
1 Tbs. finely finally grated lemon zest
1 tsp. vanilla extract
2 cups all purpose flour
1 tsp. baking powder
3/4 tsp. kosher salt
1/4 tsp. ground nutmeg
2 cups strawberries, cut into 1/2-inch pieces
Partially poached rhubarb, recipe follows, drained
Whipped cream or Vanilla ice cream, for serving, optional
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, granulated and brown sugars. Mix on medium speed until well creamed, 2 to 3 minutes. Add the eggs one at a time and mix until fully incorporated. Add the lemon zest and vanilla extract. Continue to mix until well blended, about 1 minute.
In a medium bowl, combine the flour, baking powder, salt and nutmeg and whisk to blend. Turn the mixer to low and slowly add the dry ingredients to the egg mixture and mix until well blended, about 1 minute. Fold in the strawberries and rhubarb into the batter with a rubber spatula.
Spread the batter into the prepared pan. Top with the crumble topping. Bake until the crumble is golden brown, and the cake is cooked through, 40 to 50 minutes. Allow cake to cool to room temperature.
Remove cake from pan and transfer to a serving plate. Slice and serve topped with whipped cream or vanilla ice cream, if desired.
Strawberry-Rhubarb Syrup
Jim Graham, Honorable Mention
Create a fruit flavored Italian Soda or a delicious Mimosa. Makes 3 cups of syrup
Combine:
1 1/4 fresh strawberries, hulled and halved
1 lb. chopped frozen rhubarb
1 1/2 cups sugar
1 1/2 cups water
Stir in:
2 Tbs. fresh lemon juice
Combine strawberries and rhubarb with sugar and water in a pot; heat over medium heat until fruit is soft, stirring occasionally, about 25-35 minutes. Turn off heat and let syrup come to room temperature, then strain through a fine-mesh sieve into a bowl. Do not press. Discard solids.
Stir in lemon juice. Store syrup in an airtight container in the refrigerator for up to two weeks.
To use syrup:
SODA: Combine equal parts of syrup and soda
ITALIAN SODA: Combine equal parts of syrup and club soda, then add a splash of heavy cream or half and half
FLOAT: Scoop vanilla ice cream into a tall glass. Top with equal parts of syrup and club soda
MIMOSA: Pour about 1/4 cup syrup into a champagne flute, add Champagne or Prosecco and garnish with a twist of orange peel