Farmers’ Markets Deliver Superior Strawberry Flavor
(NAPSA) – Farmers’ markets are sprouting up around the country as the idea of buying fruit and vegetables directly from the person who grew them grows in popularity. Strawberries are one delicious crop available at farmers’ markets. To help make the most of this tasty fruit, Argo Corn Starch offers this mouthwatering recipe:
Ingredients
Cookie Crust:
- 1 1/2 cups shortbread cookies crushed
- 1/3 cup butter melted
- 1/4 cup almonds chopped
Filling:
- 2 pints strawberries hulled, about 2 pounds
- 1/3 cup Water
- 1 cup sugar
- 2 tablespoons Argo Corn Starch
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- Whipped topping optional
- 1/4 teaspoon salt
- Whipped topping optional
Instructions
To Make Cookie Crust*:
- Mix all crust ingredients. Press into a 9-inch pie pan. Bake at 350 F for 8 minutes or until lightly browned.
- *A baked 9-inch pie crust may be substituted for the cookie crust.
To Make Filling:
- Mash (or puree) enough strawberries to equal 1 cup; add water. Combine sugar and corn starch in small saucepan. Stir in mashed strawberries.
- Cook over medium heat, stirring constantly until mixture thickens and comes to a full boil (15 to 20 minutes). Boil 1 minute; remove from heat. Stir in almond extract and salt. Cool 10 minutes.
- Fill cooled crust with remaining whole strawberries; pour cooked strawberry mixture over berries. Refrigerate at least 3 hours. Garnish with whipped topping, if desired.
Notes
For more recipes, visit www.argostarch.com.
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