The Rural Voice, 2003-06, Page 47DECADENT CHOCOLATE
AND STRAWBERRY PIE
1 1/2 cups (375 mL) semi -sweet
chocolate chips
1 1/2 tbsp (22 mL) butter
3 tbsp (45 mL) milk
2 tbsp (25 mL) granulated sugar
1 1/2 pkgs (250g pkg) cream
cheese (375 g total), cubed and
softened
1 9 -inch (23 cm) prepared
chocolate crumb crust (170 g)
1 quart (1 L) hulled strawberries
2 tbsp (25 mL) apple or red
current jelly
In medium saucepan, stir
chocolate with butter over medium -
low heat until melted. Add milk,
sugar, and cream cheese; stir or
whisk until melted and thor-
oughly combined. Spread in prepared
crust.
Arrange whole berries, stem end
down, on chocolate. Melt jelly; brush
over berries to glaze. Chill in
refrigerator for at least 4 hours.
Sauce:
2 cups (500 mL) halved, hulled
strawberries
3 tbsp (45 mL) orange juice or
orange flavoured liqueur
2 tbsp (25 mL) granulated sugar
In blender or food processor,
process strawberries, juice and sugar
until smooth. Cover and refrigerate.
Remove pie and sauce from
refrigerator 30 to 45 minutes before
serving. Place thin slice of pie on
individual serving plates; puddle
sauce around pie. If desired, dab
cream or custard on strawberry sauce;
draw knife through to swirl into
sauce.
Garnish with mint. Pass extra
sauce at table.
STRAWBERRY SUMMER
PUDDING
6 slices (1/2 inch/1 cm thick) day-
old whole wheat bread
3 cups (750 mL) strawberries,
halved
1 cup (250 mL) low-fat evaporated
milk
4 eggs
1/2 cup (125 mL) maple syrup
1 tsp (5 mL) vanilla
1/4 tsp (1 mL) each ground
cinnamon and nutmeg
1/4 cup (50 mL) chopped pecans
Trim bread crusts and discard. Cut
each slice into quarters to form
triangles. Arrange half of the
triangles in shallow microwaveable
11 x 7 -inch (2 L) baking dish.
Evenly distribute strawberries over
bread. Top with remaining bread
triangles.
Microwave milk in glass measure
on High (100%) for 5 minutes
or until small bubbles form around
edge.
In medium bowl, whisk together
eggs, maple syrup, vanilla, cinnamon
and nutmeg; stir small amount into
egg mixture. Slowly pour egg
mixture back into remaining hot milk.
Pour over fruit and bread. Sprinkle
with pecans.
Elevate dish on microwaveable
rack. Microwave on Medium
(50%) for 7 minutes; rotate dish.
Microwave for 7 to 9 minutes
longer or until knife inserted in centre
comes out clean. Let stand for a short
time until slightly cooled. Serve
warm or cover and refrigerate to
serve later.
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&2hy
Horne Decorating Supplies
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229 -10th St. East,
Owen Sound
376-2226
To be enjoyed each and every day... Thanks to the
dairy farmers of Ontario who provide us with
delicious, high quality products all year long.
Say "Thanks" During
June Dairy Month
Buchanan and Hall Ltd.
615 Huron Road, Stratford, Ontario
519-271-4793 1-877-893-4628
JUNE 2003 43