Strawberry-Lemonade Icebox Pie!!

             STRAWBERRY LEMONADE ICEBOX PIES!!!
          SUMMER IS OFFICIALLY HERE!!!

Crust:
	vegetable oil cooking spray
9 to 10	graham crackers, broken into pieces
¼	cup sugar
	coarse salt
5	tbsp. unsalted melted butter
Filling:
1	can sweetened condensed milk
⅔	cup strained fresh lemon juice
2	large egg yolks (reserve whites for meringue)
1	large egg, lightly beaten
	coarse salt
Topping:
12	ounces strawberries, sliced (2 cups)
¾	cup sugar
2	tsp. fresh lemon juice
3	large egg whites, room temperature

1. Preheat oven to 375⁰. Make the crust: Coat a 9-inch pie plate with cooking spray. Pulse crackers in a food processor until finely ground; measure 1⅓ cups and discard the rest. Pulse cracker crumbs, sugar, and ¼ tsp. of salt in food processor to combine. Add butter, and pulse until mixture is moist and holds together when pressed between 2 fingers.

2. Press crust evenly into bottom and up sides of pie plate using the bottom of a dry measuring cup. Freeze for 30 minutes.

3. Bake crust until firm and turning darker around edges, 10 to 11 minutes. Remove from oven, and reduce oven temperature to 325⁰.

4. Meanwhile, to make filling: Whisk together condensed milk, lemon juice, egg yolks and egg, and ¼ tsp. salt.

5. Pour filling into warm piecrust. Bake until center is set, 25 to 30 minutes. Transfer to a wire rack and let cool to room temperature. Refrigerate for at least 3 hours.

6. Make the topping: Sprinkle berries with 2 tbsp. of sugar and the lemon juice. Let stand for 30 minutes.

7. Meanwhile, heat egg whites and remaining ½ cup plus 2 tbsp. sugar in the heat-proof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is warm to the touch, 2 to 3 minutes. Transfer to mixer and whisk on high speed until medium peaks form, 8 to 9 minutes.

8. Spoon berries over pie. Spoon meringue over top. Place pie under broiler, with rack in lowest position, until meringue is just browned.

Christmas baking : Recipe # 2

Baking for Christmas! Recipe #2 

An old fashioned stack cake recipe, made with dried apples and spices. Once known as the Tennessee wedding cake! and better than apple cider!
Ingredients:3 packages dried apples, (6 oz each) 
1 cup brown sugar, packed 
1 1/2 teaspoons ground ginger 
1/4 teaspoon ground cloves 1/2 teaspoon ground allspice 
1/2 cup shortening 
1 cup sugar 
2 large eggs 
1/2 cup milk 
1/2 cup molasses 
5 cups all-purpose flour
 1 teaspoon baking powder
 1 teaspoon baking soda 
1/4 teaspoon salt 
1 teaspoon ground ginger 
1 cup whipping cream, 
whipped Preparation:Place dried apples in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer for 25 to 30 minutes or until tender. Drain and mash apples. Stir in brown sugar, 1 1/2 teaspoons ginger, cloves, and allspice; set aside.
Beat shortening at medium speed of an electric mixer until light; gradually beat in the sugar. Continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and molasses.Combine flour, baking powder, soda, salt and remaining 1 teaspoon ginger; gradually add to creamed mixture, beating until mixture forms a stiff dough. Divide dough into 8 equal portions; cover and chill for 1 to 2 hours.Pat each portion of dough into an 8-inch circle on greased baking sheets. Bake at 350° for 10 minutes or until golden brown. Carefully remove layers to wire racks; cool completely. Stack layers, spreading equal portions of reserved apple mixture between layers. Cover and chill for 8 hours. Spread whipped cream or whipped topping over top of cake before serving.
Enjoy!
xo
Sweet Valentines

Halloween Hyjinx!

Get your halloween treats at the next Blim Market October 31st
in China town at the cultural center! 11-6!
Sweet Valentines will be bringing an assortment of home made Halloween candy!

XO

Recipe # 1 - Silky Mocha Crepes

Sliky Mocha Crepes


CREPE MIX
4 eggs, lightly whisked
1 cup (150g) plain flour
1 1/2 cups (375ml) milk
2 tbs caster sugar
2 tsp vanilla bean paste
Melted butter, to grease


FILLING
200g dark chocolate, coarsely chopped
2/3 cup (160ml) thin cream
1/4 cup (60ml) freshly brewed espresso


Mocha sauce
200g dark chocolate, chopped
1/3 cup (80ml) thin cream
1/4 cup (60ml) freshly brewed espresso
2 tbs coffee liqueur
2 tbs brown sugar


Combine the eggs and flour in a medium bowl. Gradually add milk, while continually stirring, until well combined and mixture is smooth. Add sugar and vanilla and stir to combine. Set aside for 30 minutes to rest. 


Heat a 15cm non-stick frying pan over medium heat. Brush with melted butter. Pour in enough batter to coat the base of the pan. Cook for 1 minute or until lightly golden and just set. Use a spatula to turn and cook for a further 30 seconds or until golden. 


Transfer to a plate. Repeat with remaining batter, reheating and greasing pan between batches. To make filling, place chocolate, cream and coffee in a heatproof bowl over a saucepan of simmering water. Use a metal spoon to stir for 5 minutes or until chocolate melts and mixture is smooth. 


Remove from heat; cover with plastic wrap. Place in the fridge, stirring occasionally, for 30 minutes or until mixture cools and thickens. To make the mocha sauce, combine the chocolate, cream, coffee, liqueur and sugar in a heatproof bowl over a saucepan of simmering water. Stir for 5 minutes or until sauce is smooth. 

Yours Truly;
Sweet Valentines..... xo

Tea Party Express!

Thanks to everyone for such a great time at the tea party last week!
Shirley Temples , Amazing Loose leaf teas, Italian Espresso's on ice Cream, pinwheel sandwiches, Scones with Devon Cream!, Delicious milk chocolates, croissant sandwiches, fresh summer fruits and jams galore!
I love this !!! And of course ! The cup cakes!!

Dream and little dream and maybe it'll come true!

Love and Rockets
Your favorite girl

Elisha May

Contact me for more info on how you can have your party and eat it too!
Sweetvalentines@live.com

Up coming events!

Sweet Valentines Blim Dates:
Sunday August 29th in store at the new Chinatown location 11-5
Saturday September 25th outside at Main and 10th 11-6

I will be serving Shirley Temples, Italian Sodas, A variety of teas, and hot coffee with some other goodies to eat.  Possibly Ameretti with sweet vanilla blueberries and strawberries with cream? Dreamy.....
I will also be selling vintage china tea cups, buy  cup and get a free tea or coffee! Only 5 $ Each!

Can't wait!!!
See you there!

xo
Elisha May

Everythings coming up roses!

Baked with love,
New Delicious additions to the Sweet Valentine Menu.
I also do these Cakes in personal sizes!
So no fighting over the last piece!
xo
Elisha