June has arrived which means summer is just a few weeks away! At Amundson Dental Associates, we are looking forward to enjoying some lake time, warm weather, BBQ’s, family reunions, and smores by the campfire. Additionally, we are also excited to see all of our patients during the summer to hear about your upcoming plans!
This summer our very own Dr. Roger and Dr. Scott Amundson can be found going fishing and taking the kayaks around the lake on a calm evening. You may also find any one of our team members grabbing a blanket or lawn chair and enjoying the 4th of July fireworks!
Thinking of going on a new adventure this summer? We would love to hear some of your ideas! Some of our team members are looking forward to trying out some new activities like seeing a drive-in movie, going strawberry picking, and attending a county/state fair.
If you're like us, then you might be gearing up for a nice camping trip with family and friends. Before you go, don’t forget to pack a toothbrush, toothpaste, and floss! Just because vacation starts, doesn’t mean dental hygiene stops.
Before we head off to grill up some steak and potatoes, or eat some refreshing watermelon, we want to give you a special treat that you can enjoy this summer – a delicious fresh strawberry pie recipe! We hope you enjoy it as much as we do.
Our team wishes you and your family a safe and wonderful start to the summer! We look forward to seeing you at your next visit!
Fresh Strawberry Pie
Ingredients
- 1 1/2 c. all-purpose flour
- 1/2 tsp. salt
- 1/3 c. confectioners’ sugar
- 3 tbsp. confectioners’ sugar
- 10 tbsp. unsalted butter
- 1 tsp. vanilla extract
- 3 tbsp. ice water
- 6 oz. reduced-fat cream cheese (Neufchâtel)
- 1/2 c. reduced-fat sour cream
- 3 tbsp. chopped crystallized ginger
- 1 1/2 lb. strawberries
Directions:
In food processor with knife blade attached, combine flour, salt, and 1/3 cup sugar; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add vanilla, then ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
Preheat oven to 375 degrees F. On large sheet of parchment paper, with floured rolling pin, roll dough into 12-inch round. Using 11-inch dinner plate as guide, and with sharp knife, cut 11-inch round from dough; discard trimmings.
Transfer round, still on parchment, to large cookie sheet. Press one index finger against outside edge of dough round; with index finger and thumb of other hand, push dough around fingertip toward center to form a flute. Repeat around edge to make a decorative border. Refrigerate or freeze, on cookie sheet, about 10 minutes to firm dough slightly.
Bake dough 20 to 25 minutes or until golden. Cool crust completely on cookie sheet on wire rack, about 20 minutes.
When crust is cool, in medium bowl, with spoon, mix cream cheese, sour cream, crystallized ginger, and remaining 3 tablespoons sugar until blended. Spread cream cheese mixture on crust. Arrange strawberries, wide ends down, in concentric circles in cream cheese mixture to cover.