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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Black-bottom Strawberry Pie

desserts, pies

21 shortbread cookies (5 oz)
2 tablespoon packed brown sugar
3 tablespoon butter or margarine, melted
1/2 cup heavy (whipping) cream
1 cup semisweet chocolate chips
1 cup granulated sugar
3 tablespoon cornstarch
1/2 cup water
1/4 cup stawberry jam
2 tablespoon lemon juice
2 pint strawberries, hulled (24 oz)

CRUST: Lightly grease 9-inch pie plate. Process cookies and brown sugar in a food processor until finely crushed and blended. Add butter and pulse just until crumbs are moistened. Press evenly and firmly over bottom and sides of pie plate. Place in freezer to firm up crust. CHOCOLATE LAYER: Heat heavy cream in a small saucepan (or microwave) just until steaming hot. Remove from heat and add chocolate chips. Let stand 1 to 2 minutes, then stir until chocolate melts and mixture is thick and well blended. Spread evenly over bottom of pie crust. Refrigerate (or freeze) to firm up chocolate. GLAZE AND FILLING: Mix sugar and cornstarch in a medium saucepan. Stir in water, jam and lemon juice. Add 1 cup berries (save prettiest ones for top of pie) and mash in the saucepan with a potato masher. Bring to a gentle boil over medium heat, whisking constantly. Boil 6 to 7 minutes, whisking occasionly, until mixture is thick and syrupy. Remove from heat and let cool slightly. Meanwhile drain remaining berries, hulled side down, on paper towels. Pat dry. Pour about 1/3 of the glaze over the chocolate layer. Spread with a pastry brush to cover. Top with strawberries, points up. Pour remaining glaze over berries, using a brush to coat each berry. Refrigerate at least 1 hour to set glaze. Reprinted from Woman's Day magazine : June 4, 1996 issue. Per serving: 449 cal, 3 g pro, 69 g carb, 20 g fat