Home-canned peach pie filling–like summer sunshine in a bottle!!  Think of peach pie or cobbler in February, when we’re all wondering if the sun will ever shine again here in the Pacific Northwest.  In my area, there is still a plentiful supply of late-summer peaches.  O Henry peaches are one of my favorites for their robust flavor and rich color, but others prefer a firmer peach like an Elberta for use in peach pie filling.  Every area has its favorites.  But one thing is for sure–regardless of what variety you use, you’ll be glad you have it!

Yields 7 quarts

Peach Pie Filling – Home Canned!

Ingredients

• 6 quarts peaches, peeled and sliced
• 3/4 c. lemon juice
• 6 c. sugar
• 4 c. Water
• 3 c. Ultra Gel®
• 2 t. cinnamon (optional)

Instructions

• Peel and slice peaches.
• Add the lemon juice.
• Working in batches, heat the peaches until steaming, stirring once. (I used a covered 2-quart casserole dish and heated on full power for 2 minutes, stirred then another 2 minutes. Your microwave may need different timing according to its wattage and the amount of peaches heated at a time)
• Transfer the peaches and any juice that accumulated to a slow cooker or roaster on the “keep warm” setting until needed. NOTE: If the peaches are ripe, they will heat very quickly. Be careful not to overcook, but the peaches need to be hot when added to the sauce in order to process correctly.
• Combine sugar, Ultra Gel® and cinnamon in a bowl.
• Bring water to a boil in a large, heavy pan (at least 8 quarts)
• Add sugar mixture and stir in. This will make a very thick paste that might look like it has some lumps in it. Don’t worry–it will be fine.
• Add the peaches The extra juice from the peaches will smooth out the thickened juices
• Bring back to a boil and immediately pack the pie filling into clean jars, leaving 1″ headspace
• Process in a water bath canner for 30 minutes.

7.8.1.2

17

https://carnetfoods.com/peach-pie-filling-home-canned/

Carma Christensen

The USDA recommends blanching or heating the peaches before adding them to the other filling ingredients to ensure the pie filling (which is very thick) processes all the way through.  In general, blanching involves plunging fresh fruits or vegetables into boiling water for a short period of time in order to raise the temperature quickly.  For purposes of home-canned pie filling, it is critical for every part of the jar of filling to  achieve the appropriate temperatures to inactivate the enzymes and kill the microorganisms that cause food spoilage.  Some recipes suggest blanching by dipping the peeled and sliced peaches in boiling water  and that is certainly effective.  But you lose all that flavorful juice and that just hurts my heart!  Microwave blanching (heating) in a covered container should achieve the same goal if done properly and have the advantage of retaining  the juices.

To accomplish this, put the peeled and sliced peaches in a heavy glass bowl (covered by a plate) or covered casserole dish.  Sprinkle with the lemon juice and microwave for two minutes (be sure to protect against steam burns by using oven mitts).  Stir carefully to make sure the peaches in the center are getting equal heat, and continue to microwave for another two minutes.  Repeat as necessary.  It only takes a batch or two to figure out a system that works.  When adequately cooked, a fork should pierce the peaches easily but they need not be limp  They should, however, be steamy and too hot to handle!  If you need multiple batches of heated peaches, you can  slide them into a slow cooker on the “keep warm” setting until you have enough for the batch.

Pie filling is a thickened product, which means that heat will be slower to penetrate than if free water is available.  In order to achieve a pie filling that will keep for the long term, it’s really important to make sure all the pieces of the pie filling are at boiling temperatures when the bottles are packed.  I know, we all hate to overcook those beautiful peaches, so its best to be able to work fast and get the peaches peeled and heated as quickly as possible.

Stir the sugar and Ultra Gel together, then add the water and stir until smooth in a heavy pan large enough for 7 quarts of pie filling.  Bring to a boil, then add the pre-cooked peach slices and any liquid that has accumulated and carefully spoon the filling into prepared quart jars.  Process thirty minutes (sea level – make appropriate adjustments for your altitude) in a water bath canner.

Peach Pie Filling is a delightful “end of summer” treat that will give back during the cold winter ahead (for those of us who have cold winters. . .)

Just a note:  A quart of home-canned pie filling isn’t enough for a deep dish pie.  It is adequate for a standard pie (see photos of standard pie plates).  If you want a larger pie, you might need to use a quart and a half of filling, or possibly add some blueberries.

Football weather at our house is also Apple Pie Filling weather!  It is a rite of passage to gather the family to survey the plentiful and delicious local apples, choose a good Saturday, and mass produce enough apple pie filling for the year.  We have been home-canning Apple Pie Filling for over 25 years now, as early adopters when the USDA came out with recipes that were tested and recommended for the home canner using the modified food starch Clearjel.  This recipe has been adapted to use Ultra Gel®, as it is easily available and far more versatile than Clearjel.

Apple Pie Filling – Home Canned with love!

Ingredients

• 6 quarts peeled apples (tart) sliced to 1/4″
• 2 1/2 c. water
• 5 c. apple juice
• 3/4 c. bottled lemon juice
• 5 1/2 c. sugar
• 3 c. Ultra Gel®
• 1 T. cinnamon
• 1 t. nutmeg (opt)
• 7 drops yellow food coloring (opt)

Instructions

• Peel, core, and slice apples (1/4 inch thickness for even cooking). Place in water containing ascorbic acid or other anti-browning agent.
• Blanch apple slices in boiling water for 1 minute in batches, then keep warm (I use a 6 qt slow cooker on warm). Also see notes below.
• Start 4-5 inches of water boiling in the water bath canner.
• Combine water, apple juice, and lemon juice in a large heavy pan (I use a 12 qt magnalite–oldie but goodie!)
• Combine sugar, Ultra Gel®, and spices in a bowl, mix together, and reserve for later use.
• Bring the liquids to a boil
• Remove from the heat and add the sugar mixture while stirring with a heavy wire whisk or spoon. This will result in a heavy paste. Remember, you will be adding more juice with the apples, so it needs to be thick.
• Return to a medium heat and bring back to a boil, stirring constantly. It will pop and spit, so be careful! Boil for 1 minutes.
• Add the warm apples to the liquid mixture and stir gently to avoid breaking the apple slices. Bring back to a boil, then start filling the prepared bottles. Keep the mixture warm. It is important that the mixture in the jars be very hot when added to the water bath canner.
• Fill the bottles to 1/2 inch from the top. It is important to leave enough headspace for the filling to expand as it cooks.
• Clean the bottle rims well, then add the lids per manufacturer directions.
• Add the filled bottles to the boiling water in the water bath canner. The water should cover the bottles.
• Adjust the heat to keep a slow boil. Process for 35 minutes.

7.8.1.2

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https://carnetfoods.com/apple-pie-filling-home-canned-with-love-and-flavor/

Carma Christensen

A word about apples:  There are an explosion of apples that work well for pie filling.  Look for the attributes you like in a fresh apple pie–some people like an apple with a firm texture and substantial “bite” where others like a softer, sweeter apple.  I’ve used a wide variety of apples–I started with Golden Delicious fresh off the tree while they still had a natural tartness and liked that they held their shape well.  Johnathans had great tartness, but the slices seemed to break up more in handling.  I used Jonagolds last year and found them delightful, and this year I’m using Fujis, which are also nice and a little firmer than others I’ve tried.  The moral of the story is–use whatever you like in your fresh pies!  When you’re purchasing, plan about 1 1/2 lbs fresh apples per quart.

As for peeling apples–6 quarts seems like an overwhelming amount, but just put on a decent movie and get started.  We often use an apple peeler/slicer and during a decent football game my husband plus one son can peel enough apples for 3 batches.  If the game is really exciting, though, the apple peeling efficiency goes right down the drain!  But I never have to beg for help–this is one product nobody wants to run out of!

My personal feeling (coming from a foods manufacturing background) is that if you’re going to get out all the equipment necessary to can apple pie filling, you benefit from making multiple batches.  So staff the project with pie-loving participants and set up an assembly line.  Most of the equipment doesn’t need to be washed between batches, saving a ton of time!

On blanching the apples:  The theory of blanching (or parboiling) apples is that cooking them quickly inactivates enzymes which cause browning and reduced quality and also to heat the apples in preparation for canning.  It is critical that the apples are cooked until a fork can be inserted, and that they be kept warm to ensure that they don’t cool down the apple mixture before packing in the bottles.  Apple pie filling is very thick, and requires that the mixture be packed at boiling temperatures and immediately be transferred to a boiling water bath canner to guarantee proper heat conduction throughout the jar.

Ascorbic acid or “Fruit Fresh” is added to water to protect the sliced apples from browning while six quarts are accumulated

Make sure the apples are coated with the water and anti-browning agent.

I found early on that I run out of stove space when I make apple pie filling, so I pre-cook the apples in the microwave rather than blanching them. I put 2 quarts in a covered casserole dish, then microwave until a fork can be easily inserted. In my microwave, I cook for 5 minutes on high, then stir, making sure the apples in the center are moved to where they will get more heat, then microwave for an additional 3 minutes.

A fork should be able to pierce the apple pieces easily.

Then the apples and any accumulated juices are transferred to a slow cooker on the warm setting to stay warm. A six quart slow cooker is just the right size for six quarts of peeled and sliced apples. If you get interrupted, turn the slow cooker off, so the apples don’t get overcooked. They will stay warm enough.

Add the liquids to a heavy pan that will hold at least 7 quarts and bring to a boil over high heat.

Combine the dry ingredients.

Mix well with a fork or wire whisk.

Pour the dry ingredients into the liquid ingredients gradually, stirring constantly.

Add the apples and stir to combine. Bring back to boiling.

Pack the bottles, leaving 1/2″ – 3/4″ headspace.

Water bath for 35 minutes, keeping the water at a slow boil.

Beautiful!!

Some sources say a cobbler uses a biscuit-type topping where a “crisp” or a “crumble” uses a streusel-type topping.  If that is the case, this recipe qualifies as a crisp.  But terminology varies from region to region, so both names are in the title for searching purposes.  But it doesn’t really matter what it’s called–the whole concept of sweet, thickened fruit juice bubbling up through a crispy topping (ultimately with a scoop of vanilla ice cream) is one of the best desserts ever. So easy and SOOO delicious!  And in this recipe the Ultra Gel® thickens the peach juices as they are released, so no messy boil-over.  And the topping stays crisp because the filling is already thick when baking takes place.  Lovely and glossy. . Tastes as good as it looks!

Peach Crisp with Blueberries (Peach Cobbler?)

Ingredients

Fruit Filling

• 5 c. peeled, sliced ripe peaches
• 2 c. blueberries (frozen are ok)
• 2 T. lemon juice (bottled is ok)
• 1 c. sugar (add 1/4 cup more if peaches are tart)
• 1/2 c. Ultra Gel® (www.carnetfoods.com or Amazon-search “Ultra Gel Super Sale” for best prices

Crumb topping

• 1 c. quick oats
• 1 c. flour
• 1 c. brown sugar (firmly packed)
• 1/4 t. baking powder
• 1/4 t. baking soda
• 1/2 c. butter, melted

Instructions

• For the filling: Combine the peaches with the blueberries if desired. If not, use 7 c. peaches. Add the lemon juice and stir gently. Combine the sugar with the Ultra Gel and mix, then add to the peach mixture, mixing lightly to combine.
• Turn the fruit into a 9×13″ baking dish. (It will start to thicken.)
• Combine the quick oats, flour, brown sugar and melted butter and mix lightly until well combined. Sprinkle it on top of the fruit filling.
• Bake at 350 degrees for about 45 minutes or until thickened juice bubbles around the outsides and through the topping.
• Serve warm.

7.8.1.2

15

https://carnetfoods.com/peach-crisp-with-blueberries-peach-cobbler/

Carma Christensen

Lovely sweet peaches peeled and sliced with 2 T. lemon juice added. Blueberries would be added here, too, if desired.

Sugar added to Ultra Gel®

Sugar mixture is added to fruit mixture and gently stirred. It will start to thicken almost immediately.

Fruit filling is turned into a 9 x 13″ baking dish. The lovely gloss is merely a hint of the finished product to come.

Streusel-type topping is prepared, then sprinkled evenly over the fruit filling.

Baked at 350 degrees for about 45 minutes. The juices should be boiling up around the edges and through the topping. But don’t overbake–the fruit is already thickened, so it just needs to be cooked through.

The perfect dessert–not too sweet and full of flavorful goodness!

Notice the fruit filling–it isn’t sloppy or too juicy–the crisp appropriately holds its shape as it is dished up.

And the final product–Warm fresh fruit with a crunchy topping. Burst of flavor with a contrast of texture. Best dessert ever!

The Quest for the Perfect Apple Pie. . .

On October 21st, 2018 by Carma Christensen

The quest for the Perfect Fresh Apple Pie! I spent a lot of time over the past couple of weeks searching for the perfect apple pie recipe–amply filled with slices of deliciously spiced apples with no “cave” between the crust and filling, and especially no oven boil-over (the piemaker’s horror, especially the night before Thanksgiving. […]

Read More >>

On October 12th, 2018 by Carma Christensen

Football weather at our house is also Apple Pie Filling weather!  It is a rite of passage to gather the family to survey the plentiful and delicious local apples, choose a good Saturday, and mass produce enough apple pie filling for the year.  We have been home-canning Apple Pie Filling for over 25 years now, […]

Read More >>

On September 15th, 2018 by Carma Christensen

Peach Pie–life doesn’t get better than a cool fall evening and warm peach pie and ice cream shared with friends.  The glory of peach pie is the syrupy richness of the sweet, thickened juices of the ripe peaches, but that’s also part of the drama of peach pie.  Because ripe, flavorful peaches are so juice-filled, […]

Read More >>

Here’s a quick and easy orange chicken recipe that makes your kitchen smell like heaven!  You might want to start the rice before you start the recipe so they’ll both be ready to serve at the same time.

Yields 12

Orange Chicken – Quick and Easy

15 min

20 min

35 min

Ingredients

• 2 lb boneless skinless chicken thighs
• 2 T. vegetable oil
• 1 t. fresh ginger, minced
• 1 t. garlic, minced (or used
• 1-2 T. chile paste (ie Sambal Oelek) One T will give a touch of heat–2 will give more pronounced heat!
• 1 t. salt
• 1/4 c soy sauce (watch ingredient list for gluten-free)
• 1/2 c. orange juice
• 1/2 c. chicken broth
• 6 oz sweet orange marmalade
• 1/4 c. brown sugar
• 4 T. Ultra Gel® (or as needed)
• Whole orange slices for garnish if desired

Instructions

• Add the oil to a heavy frypan, tip to distribute, and heat to shimmering.
• Add chicken thigh pieces and brown on both sides on a medium heat, leaving plenty of room between chicken pieces. Work in batches if necessary.
• Remove chicken pieces to a plate. They will not be fully cooked at this point.
• Don’t wash the pan–the crusty bits from browning the chicken will add flavor.
• Add ginger and garlic to the fry pan and cook until fragrant and softened.
• Add chile sauce, salt, soy sauce, orange juice, chicken broth, marmalade, and brown sugar. Cook and stir until all ingredients are thoroughly mixed and brown sugar has liquified.
• Add chicken thighs back to the frying pan with the sauce, add a lid, and cook until thighs reach at least 165 degrees. Turn the thigh pieces after ten minutes to allow the flavors to permeate both sides.This will only take about 15 minutes, as they have already been partially cooked.
• Remove the chicken from the pan to a serving plate and tent with foil to keep warm.
• Thicken the sauce by gradually stirring in the Ultra Gel®. Adjust to your desired thickness by adding additional Ultra Gel® for more thickness or more chicken broth or water to thin.
• Pour the sauce over the meat on the serving plate.
• Freeze any extras for future no-fuss meals!

7.8.1.2

7

https://carnetfoods.com/orange-chicken-quick-and-easy/

Carma Christensen

Here are a few hints–This recipe doesn’t start with a lot of oil.  The dark meat will contribute more.  You might want to trim the meat a little if there are large globs of fat, but thigh is a fatty cut, which helps keep it moist.  Much of the fat will melt into the meat as it’s cooked.  Don’t worry if the meat seems like it might stick–if you’re using a good, heavy pan and a medium heat, the meat will release from the pan as it develops a “crust”.

Turn to brown both sides as the color develops.  The browning process adds flavor by a chemical reaction between the amino acids and the sugars in the meat that most people find very pleasant!  Make sure the chicken pieces are not crowded–work in batches if necessary.

Remove the browned chicken to a plate.  Don’t wash the pan first–those little crusty bits from the browning add extra flavor!  But if there is more than about 2 tablespoons of oil in the pan, feel free to pour it off.  Heat the pan to medium heat and add the fresh ginger and the garlic and stir until fragrant.  Then add the chile paste, salt, soy sauce, orange juice, chicken broth, orange marmalade, and brown sugar to the pan and stir until the brown sugar is dissolved.

Add back the chicken pieces and cover with a tight-fitting lid and simmer until the chicken pieces are done all the way through (165 degrees on an instant-read thermometer), turning once to flavor and color both sides.  This will not take long, as the chicken will be most of the way cooked in the browning process.  Don’t cook it to death!!

Remove the chicken pieces to a serving platter and tent with foil to keep warm.  Meanwhile, thicken those lovely juices!  Here’s the magic–The simmering process can leave different amounts of liquid depending on how hot the heating unit is, the amount of time the heat is applied, and the thickness of the pan and lid (more evaporation will occur if the pan and lid are not as heavy).  This can create a problem when thickening with traditional cornstarch, as it is highly dependent on the amount of liquid to starch.  But Ultra Gel® used as a thickener is very flexible.  Add it gradually while stirring, one tablespoon at a time, until the sauce is the desired thickness.  Be sure to wait about a minute between additions to give the Ultra Gel® a chance to fully thicken.  Pour the thickened sauce over the chicken pieces on the serving platter serve, spooning sauce portions over the meat and rice.  Queue for applause.  .

I’ve been asked if boneless, skinless chicken breast pieces can be used and the answer is an enthusiastic Yes!  Thighs are by nature more forgiving for long cooking and naturally more juicy, but chicken breasts can be impressive, too.  Just remember not to cook too long.  Chicken breasts are at their most juicy and flavorful at about 160 degrees (internal temperature).  Long cooking just makes them tough and dry.

We all know the choices of thickeners available at the grocery store: flour, cornstarch, tapioca, and occasionally arrowroot.

In today’s fast-paced world, many of us feel a need for more versatile thickeners:

can be used in a wide range of favorite recipes,

and remain stable in a wide range of conditions.

We want to prepare meals ahead and have them retain a quality we can be proud of. We want more control over what our family eats than we can get with commercially prepared foods. And we want to be able to make our own low-calorie and low-fat products.

We have experimented with over thirty different food starches in order to ensure our selection of the ultimate instant food starches: Ultra Gel and Thick Gel!

Ultra Gel™ is a “modified food starch” made from waxy maize (corn) which can be used to thicken hot or cold foods without cooking.

Starches like Ultra Gel™ are used commercially in an incredible number of applications. Modified food starches make gravies, soups and sauces smooth and attractively colored. Ultra Gel™ will not add color to your food; it becomes clear as it thickens.

Allows homemade favorites to be refrigerated or frozen and reheated by conventional or microwave methods.

Stabilizes low-fat products such as salad dressings, adds body to low sugar foods (such as jams), and allows artificial sweeteners to be used in a wide variety of foods.

Provides moistness and improve mouthfeel to baked goods.

Sauces made with Ultra Gel™ will not set up or separate like traditional cornstarch-thickened sauces. You can truly enjoy refrigerated or frozen meals made to your family’s exacting standards! And because you make it fresh, you can avoid the additives and preservatives essential to commercially prepared products.

CLICK HERE TO LEARN MORE Thick Gel is a “modified food starch” which requires boiling temperatures in order to thicken.

It is corn-based and is substituted in equal amounts for conventional cornstarch in your favorite recipes.

Thick Gel stays clear-colored and won’t add flavor to your recipes.

It has a wide range of applications since it is stable to both very hot (canning) and very cold (freezing) temperatures.

It is recommended for use in USDA approved pie filling recipes.

CLICK HERE TO LEARN MORE

Cool evenings call for warm soup, and here’s one that makes a pound of lean ground been go a long way.  Lots of nutritious veggies and a soothing milk base.  Light on calories and long on flavor!

Yields 10 servings

Hearty Hamburger Soup

Ingredients

• 1 lb. lean ground beef
• 1 t. seasoned salt
• 1 c. onions, diced
• 1/2 c. red or green pepper, diced (opt.)
• 1 c. carrots, diced into ¼” pieces
• 1 c. diced potatoes, ½ “ dice
• 1 c. water
• 2 t. beef bouillon (paste preferred)
• 1 1/2 t. salt
• 1/8 t. pepper
• 2 c. tomato juice
• 4 c. milk
• 3/4 c. ULTRA GEL®

Instructions

• Brown the ground beef with the seasoning salt in a heavy 4-quart pan until no pink remains. Add the onions, green pepper, carrots, and diced potato and cook for about ten minutes, stirring frequently, until the onions are translucent. Stir in the water and beef bouillon, then cover and cook on a low heat until all the vegetables are tender.
• Stir in tomato juice and heat to a boil. Add milk, then stir in ULTRA GEL gradually, using a wire whisk. Continue heating to serving temperature. Please, don’t let the soup boil after the milk is added or the liquid might curdle, resulting in a soup that isn’t smooth!

7.8.1.2

31

https://carnetfoods.com/hearty-hamburger-soup/

Carma Christensen

Perfect Apple Pie (from Fresh Apples)

On October 26th, 2019 by Carma Christensen

The quest for the perfect fresh Apple Pie! I’ve spent a lot of time looking for the perfect apple pie–amply filled with slices of cooked apples, no “cave” between the crust and filling, and no oven boil-over (the Thanksgiving horror). I’ve tried many different recipes and processes over the years, but I think the real […]

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On February 7th, 2019 by Carma Christensen

Jar Pie–I’d never heard of it until my cousin told me about baking individual pies in half pint canning jars and serving them at a party–what a fun idea! In my mind, there are two reasons to use a jar for an individual pie–one is that they’re just super-cute and unusual and the other is […]

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On October 21st, 2018 by Carma Christensen

The quest for the Perfect Fresh Apple Pie! I spent a lot of time over the past couple of weeks searching for the perfect apple pie recipe–amply filled with slices of deliciously spiced apples with no “cave” between the crust and filling, and especially no oven boil-over (the piemaker’s horror, especially the night before Thanksgiving. […]

Read More >>

On October 12th, 2018 by Carma Christensen

Football weather at our house is also Apple Pie Filling weather!  It is a rite of passage to gather the family to survey the plentiful and delicious local apples, choose a good Saturday, and mass produce enough apple pie filling for the year.  We have been home-canning Apple Pie Filling for over 25 years now, […]

Read More >>

On September 15th, 2018 by Carma Christensen

Peach Pie–life doesn’t get better than a cool fall evening and warm peach pie and ice cream shared with friends.  The glory of peach pie is the syrupy richness of the sweet, thickened juices of the ripe peaches, but that’s also part of the drama of peach pie.  Because ripe, flavorful peaches are so juice-filled, […]

Read More >>

On September 7th, 2018 by Carma Christensen

Nothing says the end of summer like fresh peaches.  I store away recipes and ideas all year for the one month of the year when fresh, local peaches are readily available here in the Utah/Idaho area.  How well I remember my youth and the days of eating fresh peaches and garden tomatoes at every meal […]

Read More >>

On June 7th, 2018 by Carma Christensen

Nutrition Calories 87 cal Carbs 25 g Protein 1 g Click Here For Full Nutrition, Exchanges, and My Plate Info Carma Christensen Yields 1 pieServes 887World’s Easiest Strawberry PieA dessert so beautiful nobody will believe it only took minutes!!20 min20 min Save Recipe Print Recipe My Recipes My Lists My Calendar IngredientsBaked 9″ Pie Crust2 […]

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Looking for a Mother’s Day treat that really says you care?  That you care enough to take on a dessert that uses three different bowls?  Plus a baking pan?  That sound like real love! Just don’t tell anyone that this cake is so easy it’s practically criminal.  If you can bake a box cake, you can make this elegant dessert.

Strawberry Cream Cake–So Much Easier than it Looks!

Ingredients

Cake Layer

• 1 white or yellow cake mix
• 3 eggs
• 1 c. water
• 1/2 c. oil

Strawberry Glaze

• 2 c. water (lukewarm)
• 1 c. sugar
• 1 pkg. strawberry drink mix (Kool-Aid)
• 1/2 c. Ultra Gel®

Fruit Layer

• 1 lb. strawberries, hulled and sliced in 1/4″ slices

Cream Cheese Filling

• 1-8 oz cream cheese, softened
• 1-8 oz carton non-dairy whipped topping

Instructions

• Preheat the oven to 350 degrees F.
• For the cake layer:
• Make cake according to package directions, using the water, eggs, and oil. If the package directions are different from the ones in the ingredient list, use the ingredients on the package directions.
• Pour into a greased half sheet pan (12.5″X17″)and bake until lightly browned (about twenty minutes). Cool thoroughly (put it in the freezer to cool if you’re in a hurry.)
• For the glaze layer:
• Combine the sugar, drink mix, and Ultra Gel® and stir until the sugar is dissolved.
• Add the Ultra Gel® gradually while stirring with a wire whisk. Allow to thicken for about ten minutes, then stir until smooth and glossy.
• For the cream cheese layer:
• Cut the cream cheese into cubes for easier handling, then use an electric mixer to beat the cream cheese until smooth.
• Add the whipped topping and continue beating until smooth. Set aside.
• To assemble the dessert:
• When the cake is completely cool, spread the cream cheese filling over the top. If the top tears, don’t worry–the glaze will cover it. But it won’t tear if it’s completely chilled.
• Place the strawberry slices decoratively on the cream cheese filling.
• Drizzle the glaze over the top. Smooth if desired.
• Refrigerate at least two hours for flavors to develop.
• Garnish with whipped cream and additional strawberries.

7.8.1.2

39

https://carnetfoods.com/strawberry-cream-cake-so-much-easier-than-it-looks/

Carma Christensen

First, put the ingredients together for a box cake according to the package directions.  I put in the ingredients from a Duncan Hines cake mix, but your mix might be slightly different.  The big thing is that you end up with a thin layer of cake for the base of the dessert.  Author’s note:  Sometimes people ask why I made this cake so large (one-half sheet pan size) and the reason is that it just makes everything come out right–the cream cheese, the whipped topping the glaze and the berries.  But if you don’t want to make this much, use a 9×13 pan and only use half of the prepared cake batter and other ingredients.  The other half of the cake batter will make some yummy cupcakes!  Whatever baking pan you use, you only want the cake batter to be about 1/2″ thick.

Be careful when you bake–the batter is thin and will cook quickly.  Just cook until lightly browned–no more than twenty minutes.

Set the cake aside to cool.  Put it in the freezer if you want to hurry things up.

While the cake is cooling, start the glaze by combining the sugar, unsweetened drink mix, and Ultra Gel in a bowl.  Stir the ingredients lightly, then add the water all at once and continue stirring with a wire whisk until the sugar is dissolved.  Set aside to thicken.

To make the cream filling, cut the softened cream cheese into cubes for easier handling, then mix with an electric beater until smooth.

Add the thawed non-dairy whipped topping and continue to beat with the electric beater until smooth.

Assemble the cake using the following process:

Spread the cream cheese filling onto the cooled cake.

Arrange the strawberries over the cream cheese filling

Drizzle the glaze over the top of the strawberries.  Smooth if desired.

Refrigerate for at least 2 hours to blend the flavors before serving.

And there you have it!  A Mother’s Day treat that looks hard for the one that made motherhood look easy!