Idea Alley

Pie like Shoney's uses fresh berries

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

This recipe for strawberry pie is from Kathy Hatcher.

"This recipe is similar to Shoney's Strawberry Pie and was given to me many years ago by a dear friend, Mildred Troboy. This pie is a family favorite, especially when Arkansas strawberries are in season," Hatcher writes.

Strawberry Pie

1 cup sugar

1 cup water

1/4 cup cornstarch OR about 3 tablespoons flour

1 small package strawberry Jell-O

Fresh strawberries (see note)

1 (8-9 inch) baked pie shell

Put sugar, water and cornstarch in a saucepan. Cook until clear and thick. Set aside and let it cool 3 to 5 minutes. Add Jell-O, stirring to dissolve, then the strawberries. Pour in a baked pie shell. Refrigerate for an hour or until pie sets. Serve with whipped cream (if desired).

Note: Always use fresh, not frozen, strawberries. The berries can be used whole or sliced. Sliced berries make cutting the pie a little easier.

Makes 1 pie.

Emily "Dolly" Mignone shares this recipe for Mexican Wedding Cookies.

Mignone writes she has been making these cookies since 1963. The recipe is from the Betty Crocker Cookbook.

She notes that the sweets are also called Russian Tea Cakes.

Mexican Wedding Cookies/Russian Tea Cakes

1 cup butter

1/2 cup sifted confectioners' sugar, plus more for rolling

1 teaspoon vanilla

2 1/2 cups all purpose-flour, sifted

1/4 teaspoon salt

3/4 cup finely chopped nuts (pecans or walnuts)

In a bowl, thoroughly mix together the butter, sugar and vanilla.

In a separate bowl, stir together the flour and salt. Blend flour mixture into butter mixture. Mix in nuts. Chill dough.

Heat oven to 400 degrees.

Roll dough into 1-inch balls, or half moons. Place on an ungreased baking sheet. Bake 10 to 12 minutes or until set, but not brown. While cookies are still warm, roll in sugar. Cool and roll in sugar again.

REQUEST

• Corn pudding like the Oaklawn Jockey Club's for Barbara Pettet.

Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

kbrant@arkansasonline.com

Food on 04/15/2015

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