STRAWBERRY GLAZE FOR CAKE FILLING RECIPES

Steps:

• Cover bottom of pie shell with nuts if desired; set aside. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours. , About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. Strain. Cool for 20 minutes. , Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired.

Steps:

• Heat oven to 350º F.
• Beat the first 5 ingredients with a mixer until well blended.
• Pour into a greased and floured (or spray with Pam) 13×9-inch pan. Top with spoonfuls of pie filling. The cake will bake up over the filling.
• Bake 35 min or until a toothpick inserted in the center comes out clean.
• Cool 10 min.
• For the glaze, mix powdered sugar and milk. If the glaze is too thick to drizzle, add milk, by teaspoonfuls, until desired consistency.
• Drizzle over cake. Cool completely before slicing.
• *Substitute: Change the flavor of the coffee cake by preparing with your favorite pie filling, such as blueberry, apple or strawberry.