Recipes

Strawberry Pie

• One baked pie shell
• 1 Cup water
• 1 Cup Sugar
• 2 Tbl. cornstarch

Boil in small sauce pan until clear in spoon: Add small package of strawberry hello and stir unil thoroughly dissolved. Heap berries into pie shell and pour hot glaze over the berries.  Refrigerate until all set.  Serve with whipped cream Excellent with raspberries and rasperry jello too.  Freezes well

Strawberry-Rhubarb Pie

• 9 inch pie - pastry for two-crust pie.
• 1 and 1/2 Cup sugar
• 3 Tbl. quick-cooking tapioca
• 1/4 tsp salt
• nutmeg
• 1 pound rhubarb cut into 1/2 inch pieces (3 cups)
• 1 Cup fresh sliced staeberries

Combine first four ingredients.  Add rhubarb and berries: mix to coat fuit.  Let stand about 20 minutes.  Turn into pastry lined pie plate.  May dot with 1 Tbl. butter.  Adjust lattice top and seal.  Bake 400 degrees for 35 to 40 minutes.

Mile High Strawberry Pie

• 10 oz. frozed strawberries, thawed
• 3/4 Cup sugar
• 2 egg whites
• 1 Tbl. lemon juice

Beat all together in a large mixing bowl at medium speed until very stiff and holds its shape (takes about 15 minutes).  Whip 1/2 pint whipping cream, add 1 tsp. vanilla.   Fold into berry mix.  Pile into 9 inch graham cracker pie crust and Freeze.

Spinach Salad with Strawberries

• 1 pint berries mixed with 1 pint fresh spinach.

Dressing:

• 1/2 Cup sugar
• 2 Tbl. sesame seeds
• 1 Tbl. poppy seed
• 1 1/2 tsp. chopped onion
• 1/4 tsp. worcestershire sauce
• 1/4 tsp. paprika
• 1/2 Cup oil
• 1/4 Cup cider vinegar
• Garnish with slivered almonds

 

Strawberries with Lemon Cream

• 1 package cream cheese softened
• 1/3 cup confectioners’ sugar
• 1 tsp. grated lemon peel
• 1 Tbl. Lemon juice
• 2 pints strawberries (about 42).

Step one; in bowl, use an electric mixer, beat cream cheese, sugar, lemon peel, and juice until smooth. Cover and refrigerate.

Step two; Remove hulls from berries, place on paper towel lined tray with the hulled end down. With a sharp knife cut an X through the top of each berry ( DO NOT cut all the way through). Pull the sections apart slightly.
Step three; Spoon the filling into a pasty bad fitted with a ½ inch star tip. Pipe a heaping teaspoon in the center of each berry. Berries may be filled 2 hours before serving. You may serve in paper petit four cups.

Strawberry Blintzes

• 2Cups fresh sliced strawberries
• 3Tbl. Sugar
• 1 Tbl. Cornstarch
• 1/8 tsp. nutmeg.

Combine all ingredients in a small bowl. Spoon into the center of “pancake/crepe”. Fold four sides over to encase filling, making a square packet. Bake in a well buttered casserole at 425 degrees for 10 minutes or until browned. Serve with sour cream and brown sugar.

• Fills for blintzes. Blintz “pancake/crepe”. Makes 8 10 inch pancakes.
• 3egg
• 1 cup milk
• ½ tsp. salt
• 2 Tbl. Salad oil
• ¾ cup all purpose flour
• butter or salad oil for frying

Beat the eggs, milk, salt, and salad oil together. Stir the un-sifted flour into egg mixture until well blended. Heat about 1tsp. Butter or oil in a 10 inch omelet pan; pour ¼ cup batter into pan, tilting quickly to coal the bottom. Cook on medium-high heat just until the batter congeals. Slide out onto platter, then fill.
They freeze well, unbaked. Thaw before baking.
 

Strawberry Shortcake

• 1 cup milk (divided)
• ¼ cup sour cream
• 3 Tbl. Sugar
• 2 ¼ cup baking mix (bisquick, jiffy, etc.)
• 1 package instant vanilla pudding mix (3-4 oz.)
• 1-8 oz. cool whip thawed
• 4 cups sliced strawberries
• 1/3 cup sugar
• Preheat oven to 425 degrees

CAKE: mix ½ cup milk; sour cream, and 3 Tbl. Sugar in large bowl. Stir in baking mix until blended. Spread evenly in a 9 inch round pan. Bake for 12-15 minutes. Cool.

TOPPING: Meanwhile, combine pudding mix and remaining ½ cup milk well. Gently stir in ½ of Cool Whip. Mix strawberries and 1/3 cup sugar - set aside. Slice cake in half horizontally to make two layers. Place bottom layer on serving plate. Top with half the strawberry mixture; spread with pudding mix. Place top of cake over; spread with remaining whipped topping; top with remaining strawberry mix.1 package (3 oz.) ladyfingers, split. 1 large or two small strawberry jell-O sugar free; 1 pint (2cup) strawberries; 1 ¾ cups boiling water; 2 cups ice cubes; 1 8 oz. cool whip thawed.

Strawberry Cream Dessert

Step 1; trim ¾ inch from ends of ladyfinger; place ends on bottom on 9 inch spring form pan. Stand remaining ladyfinger around the sides of pan, with cut/flat sides facing in. Reserve 2 strawberries for garnish; mash remaining strawberries.

Step 2; Stir boiling water into gelatin in a large bowl for at least 2 minutes until completely dissolved. Add ice cubes; stir until melted. Add whipped topping and mashed strawberries; stir gently with wire whisk until well blended. Refrigerate for 10 minutes or until the mixture is very thick and will mound. Spoon into pan.

Step 3; Refrigerate for 3 hours or until firm. Remove side of pan. Garnish with reserved strawberries. Makes 12 servings.

Rhubarb and Strawberry Crisp
Topping:

• ¾ cup pecan halves roasted and chopped
• 1 ½ flour
• ½ cup brown sugar firmly packed
• 2tsp. Grated orange zest
• ¼ tsp. nutmeg
• ½ cup butter at room temperature

Fruit filling:

• 2 cups strawberries, stemmed and cut in half
• 3 cup rhubarb
• 3 Tbl. Flour
• ¾ cup sugar.

Preheat oven to 375 degrees. Combine all the topping ingredients and cut together then set aside. Cut up the rhubarb into small pieces, add berries, flour, and sugar then toss until well mixed. Grease a shallow baking dish and pour in the fruit mixture; sprinkle the topping over. Bake for 35 to 40 minutes or until the top is golden brown and the fruit bubbles. Cool for 20 minutes before serving.

Meg’s Strawberry Deliciousness
Crust;

• 1 ½ cup crushed graham crackers
• ¼ cup sugar
• 6 Tbl. Butter. Mix and pat into pie plate.
• Bake at 300 degrees for 15 minutes.
   

Cheesecake Layer:

• one 8 oz package cream cheese
• ¼ cup sugar
• 1 ½ tsp
• lemon juice
• ¼ tsp. vanilla
• 1 egg (separated)

Beat the egg white and pour over crust. Bake at 350 degrees for about 30 minutes or until toothpick comes out clean. Allow to cool.

Strawberry Layer;

• ½ cup sugar
• ½ cup package strawberry jell-o
• 1 Tbl. Corn-starch
• scant ¾ cup water

Whisk first three ingredients in a saucepan. Add water and heat over medium heat or until thickened. Remove from heat and four over 1 quart of strawberries that have been layered over the cheesecake. Refrigerate until firm (about 4 hours). Serve with whipped cream and garnish with a slice of fresh strawberry

Strawberry-Pecan Bread

• 2 ea eggs
• 1 c granulated sugar
• 1 1/2 c all-purpose flour
• 2 t ground cinnamon
• 1 t baking soda
• 1/2 t salt
• 10 oz sliced strawberries
• 1 1/2 c chopped pecans
• 1/2 c oil

Beat eggs, sugar and oil until well combined. Add flour, cinnamon,
baking soda and salt. Beat until well blended (batter should be
thick).
Stir in the partially thawed, un-drained berries and the nuts.
Pour batter into a greased 9x5x3-inch loaf pan.
Bake at 350F for 55-65 minutes.
Let cool in pan for 10 minutes.
Remove from pan and cool completely on a wire rack.

Strawberry Soup

• Yield: 4 servings
• 1 c Plain Yogurt
• 1 c Sliced fresh Strawberries
• 2 T Orange juice
• 1 T Honey

GARNISH:

• fresh strawberry slices
• mint sprigs or kiwi slices

In food processor fitted with steel blade, blend ingredients.
Serve chilled. Add garnish to each serving.

Strawberry Mousse

• Yield: 8 servings
• 1 qt Strawberries, washed, hulled
• 3/4 c Sugar
• 1/2 c White Wine
• 1/2 c Cold water
• 1/2 c Boiling water
• 2 c Heavy cream, whipped
• 2 x Envelopes unflavored Gelatin
• Reserve several berries for garnish.

Press remaining berries through
a fine sieve [I used a blender]. Add sugar and wine; stir well; chill.
Soften gelatin in cold water. Add boiling water; stir to dissolve;
cool. Combine gelatin and strawberry mixture; beat until fluffy and
slightly thickened. Fold in whipped cream. Pour into non-stick 2 qt
mold (or very lightly oil one.)
Chill at least 3 hours. Yield 8 servings.

Strawberry Lime Pie

• Yield: 8 servings
• 1 x Baked 9 inch Pie Shell
• 2 x Envelopes unflavored Gelatin
• 6 oz Can frozen Limeade concentrate
• 1/3 c Sugar
• 1 t Grated Lime rind
• 1 c Diced Strawberries
• 1 c Whipping cream, whipped
• 1 ds Green food coloring

Bake pie shell.
Soften gelatin in 1/2 cup cold water.
Combine lime-aid concentrate, sugar, and 3/4 cold water in small
saucepan; cook over low heat, stirring constantly, until
concentrate melts and sugar dissolves. Add gelatin; stir until
dissolved.
Chill until syrupy. Stir in lime rind and strawberries. Fold in
whipped cream until blended; tint pale green with food coloring.
Chill until mixture mounds when dropped from a spoon. place in pie
shell; chill 2-3 hours until firm.
Garnish with additional sliced strawberries. Yield about 6-8
servings.

Strawberry Frozen Yogurt

• Yield: 4 servings
• 2 t Gelatin
• 3 T Milk
• 1 c Plain Yogurt
• 2 T Sugar
• 1/8 t Salt
• 1/8 c Sieved frozen Strawberries
• 1 1/2 T Lemon Juice
• 1/2 c Whipping cream, whipped

Soak gelatin in milk, in custard cup. Set cup in boiling water; stir
until gelatin is completely dissolved.
Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in
berries and lemon juice. Chill until slightly thickened; beat until
foamy. Fold in whipped cream. Pour mixture in metal ice-cube tray.
Cover with foil; freeze.

Strawberry Shortcake

• Yield: 6 servings
• 3/4 c Whole Wheat Flour
• 3/4 c Unbleached White Flour
• 1 1/2 t Baking Powder
• 1/2 t Salt
• 1/3 c Plus 3T Brown Sugar (packed)
• 2 T Butter, melted
• 3/4 c Low-fat Milk
• 1 pt Strawberries *
• * Sweet, ripe strawberries, hulled and crushed
• Heavy Cream (optional)
• Preheat oven to 400 deg F.

In a mixing bowl, sift together the flours, baking powder, and salt.
In another bowl, combine 1/3 cup of the sugar with the melted butter
until it dissolves. Stir in the milk, then combine the wet with the
dry ingredients and work together to form a soft dough.

Turn the dough out onto a well-floured board and knead for a minute
or so. Divide the dough into 2 equal parts, form into smooth balls,
and roll out to to fit the bottom of a pie pan. Place the rounds of
dough in 2 lightly oiled pie pans.
Bake for 12-15 minutes, or until dough is golden brown.

In the meantime, combine the crushed strawberries with the
remaining 3 T sugar in a small bowl. Cover until ready to use.
Allow the baked dough to cool until it is just warm to the touch.
Place 1 round on a serving plate, spread it with the berries, and
top with the other round of dough. Cut into wedges to serve; this
is best served fresh and warm.

Top each serving with a bit of cold, stiffly beaten heavy cream
if you'd like.

Strawberry Nut Drops

• Yield: 40 servings
• 1 c Sugar
• 1/2 c Butter or margarine
• 1 t Almond extract
• 1 x Egg
• 2 c All purpose Flour
• 1 t Baking Powder
• 1/2 t Baking Soda
• 1 c Sweet Strawberries, mashed *
• 1/2 c Chopped Walnuts
• 3/4 c Confectioner's Sugar
• * or 10 oz pkg sweetened strawberries, mashed

Remove 2 T of the crushed strawberries with juice and set aside.
Cream sugar, butter, and almond extract until creamy. Beat in egg.

Mix flour with baking powder and soda and add to creamed mixture
alternately with crushed strawberries. Stir in walnuts.
Drop by Tablespoons onto lightly greased, or Teflon coated cookie
sheets, 2 inch apart.

Bake in 375 deg F oven for 12-14 minutes. Mix reserved berries with
about 3/4 c confectioners sugar to make a thin glaze and spread over
warm or cold cookies.
Makes 40-45.

Strawberry Rice-Cream

• Yield: 6 servings
• 1 c Uncooked Rice
• 3 c Milk
• 1/2 c Sugar
• 2 x Beaten Eggs
• 1 t Vanilla
• 1/2 c Heavy cream, whipped *
• 1 1/2 c Sliced fresh/frozen Strawberry
• * whip heavy cream with additional 1/4 t vanilla

Place rice and milk in top of double boiler or in pan over boiling
water. Cook for 1 hour, or until tender, stirring occasionally. Stir
in sugar. Add a little hot rice to beaten eggs, then add eggs to
remaining rice mixture. Stir in vanilla. Mix well and continue
cooking over hot water for 1 minute. Cool.
Whip cream, fold in strawberries, then fold mixture into rice.
Chill until serving.

Fresh Strawberry Cupcakes

• Yield: 24 servings
• 1 3/4 c All-purpose Flour
• 1 t Baking Soda
• 1 c Sugar
• 1/2 c Chopped Walnuts
• 2 x Egg whites
• 1/2 c Vegetable Oil (applesauce?)
• 1/2 t Almond or vanilla extract
• 10 oz Package frozen sweet Strawberries *
• * or 1 cup crushed fresh strawberries mixed with 3 T sugar

Mix together flour, baking soda, sugar and nuts in a bowl.
In another bowl, beat together eggs, flavoring and oil until well
blended. Add strawberries and beat at slow speed of mixer until
berries are partially broken. Beat in flour mixture slowly until
smooth, but pieces of berries are still visible.
Pour batter into greased muffin tins, filling to half.
Bake at 350 deg F for 30 minutes, or until they test done.
Or, bake in greased 9x5x3 inch loaf pan for at 350 deg F for
1 hour, or until done.
Sprinkle with powdered sugar if desired.

Sliced Kiwi and Banana with Strawberry Puree

• Yield: 6 servings
• 1 pt Strawberries, hulled
• 1 ea Juice of 1/2 lemon
• 1 x Water
• 1/2 c Granulated sugar
• 1 T Cornstarch
• 6 ea Kiwis
• 3 ea Bananas

Place strawberries in blender with lemon juice and 1/4 cup water.
(Thawed un-sweetened strawberries could be substituted). Blend until
smooth.

Press through fine strainer into medium-sized saucepan. (Sauce foams
as it cooks, so you will need the extra space).
Add sugar to mixture; bring to a boil. Lower heat; simmer 5 minutes.
Mix cornstarch with 1 tablespoon water; stir into mixture 1 to 2
minutes or until thickened. Remove from heat. Cool and chill.
Just before serving, peel kiwis and bananas.
Place several tablespoons for strawberry mixture in corner of each
dessert plate.

Slice 1 kiwi and half a banana into overlapping semicircles around
each pool of sauce. (If you have any strawberry mixture left over,
it's delicious on ice cream).

Strawberry Jam

• Yield: 1 servings
• 2 c sugar
• 2 c strawberries

Use large firm berries. Wash and hull the strawberries;
then measure.

Place a layer of berries in a kettle, then a layer of sugar
until all ingredients are used.

Let stand over night or until the sugar dissolves.
Place on fire, bring to a boil and cook about 10 minutes.
Pour into a bowl and let stand until the next day; then fill
sterilized jelly glasses and seal.

Strawberry Yogurt Pie

• Yield: 6 servings
• 1 package envelope unflavored gelatin
• 1/4 c water
• 1/4 c milk
• 2 ea large egg yolks
• 1 package 8 oz. package cream cheese
• 1 T honey
• 1 t grated orange rind
• 1 t vanilla
• 1 c plain yogurt
• 1 ea 8quot; baked graham cracker shell
• 1 x Halved or sliced strawberries

In a 1 1/2 quart saucepan, sprinkle gelatin over water to soften
(a matter of minutes).
In a 1 cup measure beat together milk and yolks until blended; add
to gelatin mixture. Over low heat stir constantly with a wide rubber
spatula, especially around side of pan, until gelatin is dissolved;
cool at room temperature.

In a medium bowl, beat together cheese, honey, orange rind and
vanilla; gradually and gently beat in yogurt until smooth.
Chill until very slightly thickened. Turn into graham cracker
shell; chill to set.
At serving time, cover surface with strawberries. Serves 6.

Strawberry Grand Marnier Cheesecake Dip

• Yield: 6 servings
• 1/2 c Strawberries; Crushed
• 1/4 c Walnuts; Finely Chopped
• 1/4 c Dark Brown Sugar
• 1/3 c Grand Marnier Liqueur
• 1 c Cream Cheese; Softened
• 1 c Sour Cream

Reserve 1 tablespoon each of the strawberries and walnuts for
the garnish.
In a small bowl, mix the strawberries, brown sugar and liqueur.
Set aside.

Blend the cream cheese and sour cream until smooth. Add the
strawberry mixture, blending well.
Fold in the walnuts. Mound the reserved strawberries in the
center and ring with the reserved walnuts. Cover and chill.
Makes about 3 1/2 cups of dip.
 

SUGGESTED DIPPERS: Chocolate Wafers Or Crackers, Graham
Crackers, Chocolate Chunks, Ladyfingers, Bananas

Strawberry Sorbet

• Yield: 6 servings
• 1 pt Strawberries, fresh *
• 3/4 c Orange juice
• 1/2 c Milk
• 1/4 c Honey
• 2 x Egg whites
• 1 T Honey
• * or fresh raspberries ( about 2 cups)
• Remove hulls from berries.

In a blender container, place berries, orange juice, milk,
and 1/4 c honey.

Cover; blend 1 minute or till smooth. (If desired, strain
raspberry mixture to remove seeds.)
Pour mixture into 9x9x2-inch pan.

Cover; freeze 2 to 3 hours or till almost firm.
In a mixer bowl beat egg whites with electric mixer on medium
speed till soft peaks form. Gradually add 1T honey, beating on
high speed till stiff peaks form.
Break frozen mixture into chunks; transfer frozen mixture to
chilled large mixer bowl.

Beat with electric mixer till smooth. Fold in egg whites.
Return to pan. Cover; freeze 6 to 8 hours or till firm.
To serve, scrape across frozen mixture with spoon and mound in
dessert dishes.

Fresh Strawberry Pie

• Yield: 6 servings
• 1 ea Baked 9-inch Pie Shell
• 1 1/4 c Sugar
• 1 T Cornstarch
• 3 T Lemon Juice
• 3 oz (1 Package) Strawberry Gelatin
• 1 qt Fresh Strawberries
• 1 1/2 c Water
• Clean and hull strawberries.

In medium saucepan, combine sugar and cornstarch; add water and
lemon juice. Over high heat, bring to a boil. Reduce heat; cook
and stir until slightly thickened and clear, 4 to 5 minutes.
Add gelatin, stir until dissolved. Cool to room temperature.
Stir in strawberries; turn into prepared pastry shell.
Chill 4 to 6 hours or until set.
Serve with whipped cream if desired. Refrigerate leftovers.

Strawberry n’ Fava Bean Puree
Gluten-Free and Vegan

• Makes 2 cups
• Ingredients
• 1/2 cup olive oil
• 1 clove garlic, minced
• 3 lbs. fava beans, shelled and peeled
• 1 cup brewed green tea
• 10 large fresh strawberries, hulled * and sliced (see note below)
• 1/4 cup curly parsley, chopped
• 2 Tbsp. lime juice
• 1 tsp. balsamic vinegar
• 1/4 tsp. sea salt
• 1/3 tsp. freshly ground white pepper

Directions
In a large skillet over medium-heat, add oil and garlic; sizzle for 1 minute. Add fava beans and brewed green tea. Bring to a boil, reduce heat to low heat until beans are tender, approximately 15 minutes, Remove from heat.
Transfer mixture to a food processor; combine remaining ingredients. Pulse until smooth.
Transfer to serving dishes.
Serve at room temperature or chilled with crudites, gluten-free crackers and as a spread on sandwiches.
Enjoy!
* Quick Tip: For an easy way to hull strawberries for this recipe, poke a drinking straw through the stem.

Many more coming soon