Homemade Strawberry Shortcake with Lainie Eilenberger your Lubbock & West Texas Real Estate Expert

Howdy, fellow West Texans! This is Lainie Eilenberger with Key and Slate Real Estate Group. Today, we're stepping back into the kitchen, and I'll be sharing more than just the ins and outs of West Texas real estate. I'm going to let y'all in on a recipe that's close to my heart: a Strawberry Shortcake with homemade Whipped Topping.

Growing up, nothing spelled delight like a slice of Strawberry Shortcake on a hot Fourth of July. The sweet strawberries, fluffy biscuits, and rich whipped cream – oh, it's a dessert that still makes my heart sing!

Ready to whip up a storm and create some sweet memories? Let's get started with our locally sourced ingredients, supporting the heart of West Texas, our fantastic local farmers.

Ingredients:

- 1 pound of locally sourced strawberries: The fresher, the better!

- 1/4 cup of sugar (We recommend Imperial Sugar - a brand Texas swears by.)

- 2 cups all-purpose flour (The Pioneer Woman’s trusted brand, King Arthur Flour, is our top choice.)

- 1/4 cup of sugar

- 1 tablespoon baking powder

- 1/2 teaspoon salt

- 1/2 cup unsalted butter (Challenge Butter works magic.)

- 2/3 cup whole milk (Borden's Whole Milk is a winner here.)

- 1 cup heavy cream (Again, Borden's comes up top.)

- 2 tablespoons powdered sugar

- 1 teaspoon vanilla extract (Use the pure stuff, like Adams Extract.)

Cooking Directions:

1. Prep Your Strawberries: Start by rinsing your strawberries under cold water, then hull and slice them. In a bowl, toss the sliced strawberries with 1/4 cup of sugar. Set them aside to macerate for at least 30 minutes. This process will draw out the strawberries' natural juices.

2. Make the Shortcakes: Preheat your oven to 425 degrees F (220 degrees C). In a large bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Cut in your cold, unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Pour in the milk and stir until just combined.

3. On a lightly floured surface, gently knead the dough a few times until it comes together. Pat it out to about 1-inch thickness. Using a round biscuit cutter, cut out shortcakes from the dough and place them on a baking sheet. Bake in your preheated oven for about 12-15 minutes, or until golden brown.

4. Whip up the Topping: While your shortcakes are baking, pour 1 cup of heavy cream into a chilled mixing bowl. Add 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Beat with a mixer on high speed until soft peaks form.

5. Assemble Your Shortcakes: Once your shortcakes have cooled slightly, slice them in half horizontally. Spoon some of your macerated strawberries onto the bottom half of each shortcake, add a dollop of whipped cream, then place the top half of the shortcake on. Top with a little more whipped cream and a few more strawberries.

Beyond the kitchen, I serve your real estate needs with the same love and dedication I put into each Strawberry Shortcake. I am honored to serve in the following West Texas cities: Abernathy, Brownfield, Buffalo Springs, Crosbyton, Denver City, Farwell, Floydada, Hale Center, Lamesa, Levelland, Littlefield, Lubbock, Muleshoe, New Deal, New Home, Olton, Plains, Plainview, Post, Ralls, Ransom Canyon, Seagraves, Seminole, Silverton, Slaton, Snyder, Spur, Sudan, Sundown, Tahoka, Tulia, Wolfforth, and more.

If you're looking for the perfect home, a plot of land to call your own, commercial spaces, or luxury real estate in Lubbock & West Texas, I've got you covered. Please visit:

• www.lainieeilenberger.com

• www.onefordroad-lubbock.com

• www.keyandslaterealestategroup.com

Each site offers a wealth of information to help you make the best decisions for your real estate needs in our beloved West Texas.

At Key and Slate Real Estate Group, we value relationships over transactions. Like the tradition of sharing Strawberry Shortcake on the Fourth of July, we believe in cultivating community, connection, and a sense of belonging. So, whether you're in the kitchen or planning your next real estate venture, remember, you're in good hands with Lainie Eilenberger. Until next time, y’all stay blessed!

Image of Strawberry Shortcake made by Lubbock & West Texas Real Estate Expert - Lainie Eilenberger

All-American Apple Pie Recipe with Lubbock & West Texas Real Estate Expert - Lainie Eilenberger

Hello, fellow West Texans! This is Lainie Eilenberger from Key and Slate Real Estate Group. Today, I'm not only your professional guide in navigating the diverse landscapes of West Texas real estate but also your companion in revisiting cherished culinary memories. In the spirit of our local tradition and American heritage, let's delve into a recipe that truly embodies the essence of our community — the All-American Apple Pie.

Before we dive into the delightful intricacies of pie-making, let me take you back to those warm West Texas evenings on the Fourth of July. The air would be filled with the smell of my mother's homemade apple pie cooling on the windowsill, a perfect end to the barbecue and the ultimate precursor to the night's fireworks. We'd gather, cousins, friends, nieces, and nephews, on the porch of our country home, the vibrant sounds of popping fireworks painting the sky as we savored each slice.

Now, here's how you can recreate that sweet slice of nostalgia. Be sure to source your ingredients locally when possible, supporting our local farmers and infusing your pie with true Texan spirit.

Ingredients:

• 2 1/2 cups of all-purpose flour: The foundation of your perfect pie.

• 1 tablespoon of sugar: For that hint of sweetness in the crust.

• 1 teaspoon of salt: Balancing out the sugar.

• 1 cup (2 sticks) of unsalted butter, very cold and diced: The secret to a flaky crust.

• 1/2 cup of ice-cold water: Bringing your dough together.

• 6 to 7 cups of locally-sourced, peeled, cored, and sliced apples: The star of the show.

• 1/2 cup of sugar: To sweeten the apples.

• 1/2 cup of all-purpose flour: To thicken the filling.

• 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg: For that classic apple pie spice.

• 1 tablespoon of lemon juice: To keep your apples bright and tasty.

Directions:

1. Start by preparing your pie crust. In a large bowl, mix together 2 1/2 cups of all-purpose flour, 1 tablespoon of sugar, and 1 teaspoon of salt. Add the cold, diced butter and use a pastry cutter or your fingers to cut the butter into the flour until you have small, pea-sized pieces.

2. Slowly drizzle in the ice-cold water, stirring as you go, until the dough just comes together. You may not need all of the water. Divide the dough in half, wrap in plastic wrap, and chill in the refrigerator for at least an hour.

3. As your dough chills, prepare your apple filling. In a large bowl, combine your sliced apples, 1/2 cup of sugar, 1/2 cup of flour, ground cinnamon, ground nutmeg, and lemon juice. Stir well to combine and set aside.

4. Preheat your oven to 425 degrees F (220 degrees C).

5. Once your dough has chilled, roll out one half on a lightly floured surface to fit your pie dish. Carefully transfer the dough to the dish and trim any overhang.

6. Pour your apple filling into the pie crust, making sure to distribute it evenly.

7. Roll out the second half of your dough. To create a lattice top, cut the dough into strips and weave them over and under one another on top of the apple filling.

8. Trim, fold, and crimp the edges of your dough strips to seal the pie. Brush the top of the pie with your egg wash to create a beautiful, golden finish.

9. Place your pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden and the apple filling is bubbly. If the crust begins to brown too quickly, cover it with foil.

10. Allow the pie to cool before serving to let the filling set.

Moving from the kitchen to the vibrant world of real estate, I am committed to providing top-notch service to the whole of West Texas. I proudly serve the following West Texas cities: Abernathy, Brownfield, Buffalo Springs, Crosbyton, Denver City, Farwell, Floydada, Hale Center, Lamesa, Levelland, Littlefield, Lubbock, Muleshoe, New Deal, New Home, Olton, Plains, Plainview, Post, Ralls, Ransom Canyon, Seagraves, Seminole, Silverton, Slaton, Snyder, Spur, Sudan, Sundown, Tahoka, Tulia, Wolfforth, and all the counties these find cities are in. I'm here to guide my West-Texas family through the real estate journey.

I invite you to explore my websites:

• www.lainieeilenberger.com

• www.onefordroad-lubbock.com

• keyandslate.weselllubbock.com

These sites serve as comprehensive guides for residential, commercial, and luxury real estate, laden with valuable information about every nook and corner of our beloved West Texas.

At Key and Slate, we pride ourselves in delivering professional yet personal service, creating relationships that go beyond transactions. After all, nothing says 'home' more than the shared memories of mom's apple pie and Fourth of July fireworks.

Stay tuned for more from the wonderful world of West Texas real estate and heartwarming recipes straight from my kitchen. Remember, in real estate and in the kitchen, you're always in good hands with Lainie Eilenberger. Until next time, God Bless y'all!

All-American Apple Pie with Expert Lubbock and West Texas Real Estate Agent Lainie Eilenberger

Chicken and Dumplings by Lainie Eilenberger with Key and Slate Real Estate Group

Howdy there, folks! This is Lainie Eilenberger, your trusted confidante in the vibrant world of West Texas real estate, coming at you from Key and Slate Real Estate Group. Today, we're going to take a step away from the hustle and bustle of the property market for a delicious detour down memory lane. Who's ready to rustle up some mouth-watering Chicken and Dumplings, a dish that tastes like home and heart?

I still remember those radiant Sunday afternoons, when after a heartwarming church service, my family and friends would head over to Furr's. With the waft of savory, soulful Chicken and Dumplings filling the air, we'd sit around the table and share stories, laughs, and second helpings. I always looked forward to that sweet lady with the towering hairdo, bringing us refreshing pitchers of iced tea. Ah, pure, all-American bliss!

Let's get cooking with that very special recipe. Make sure to gather the finest ingredients, preferably locally-sourced for that added touch of West Texan pride. Here's what you'll need...

• A whole chicken, about 4-5 pounds. Trust me, the flavor from a good ol' homegrown bird just can't be beat.

• 4 quarts of water. Make sure it's as clear as the West Texan sky!

• 2 cups all-purpose flour. It's the backbone of our dumplings.

• 1/2 teaspoon baking soda. This little secret gives your dumplings their delightful fluff.

• 1/2 teaspoon salt. It ties everything together like a well-drawn contract.

• 3 tablespoons of shortening. For that rich, indulgent touch.

• 3/4 cup buttermilk. Just like Grandma used to pour.

Now that we've got our ingredients, let's roll up our sleeves and get to work:

1. Place your chicken in a large pot and pour in the water. Bring it to a boil over medium-high heat, then reduce to a simmer. Let it bubble away for about an hour, or until the chicken is cooked through.

2. Once the chicken's cooked, take it out of the pot and set it aside to cool. Keep that broth simmering though, we're going to need it.

3. While the chicken is cooling, let's whip up our dumplings. Mix the flour, baking soda, and salt in a bowl. Add in the shortening and buttermilk and stir it up until it forms a soft dough.

4. Roll out your dough on a floured surface and cut it into squares, about 2 inches each. Drop these doughy delights into the simmering broth.

5. Let those dumplings cook for about 15-20 minutes, giving them a gentle stir now and then.

6. While the dumplings are doing their thing, pull the meat off your cooled chicken, discarding the bones and skin.

7. Add that beautiful, tender chicken meat back into the pot. Let it all simmer together for about 10 more minutes, until it's piping hot and smelling like Sunday at Furr's.

Now, while those dumplings simmer away, let's get back to business. If you've been looking for the perfect place to call home in Abernathy, Brownfield, Buffalo Springs, Crosbyton, Denver City, Farwell, Floydada, Hale Center, Lamesa, Levelland, Littlefield, Lubbock, Muleshoe, New Deal, New Home, Olton, Plains, Plainview, Post, Ralls, Ransom Canyon, Seagraves, Seminole, Silverton, Slaton, Snyder, Spur, Sudan, Sundown, Tahoka, Tulia, Wolfforth, or anywhere in between, you're in the right place. I serve all these cities in West Texas with dedication and the highest level of professionalism.

Take a gander at our websites, www.lainieeilenberger.com, www.onefordroad-lubbock.com, and keyandslate.weselllubbock.com. They're a goldmine of information about everything real estate in West Texas, be it residential, commercial, or luxury properties. From the rolling plains of Plains to the sunny streets of Sundown, if you're looking to buy or sell in West Texas, we're your one-stop resource.

We at Key and Slate are committed to making your real estate journey as smooth as a well-made gravy. We're Texan, we're professional, and we've got your back. Just like the comforting embrace of a hot bowl of Chicken and Dumplings on a Sunday afternoon.

Stay tuned for more updates, tips, and hearty homestyle recipes. Until next time, y'all!