3 pt Strawberries;
1 c Sugar
3 1/2 tb Cornstarch
1/2 c Water
Red Food Coloring; A Few Drops
1 Baked 9" Pie Shell
Sweetened Whipped Cream
Mash 1 pt of the
strawberries, using a fork, and set aside. Combine the sugar and
cornstarch in a 3 quart sauce pan. Stir in the water and mashed berries.
Cook over medium heat, stirring constantly, until the mixture comes to a
boil, then cook 2 minutes longer. Remove from the heat and stir in the
food coloring. Cool to room temperature. Fold in the remaining 2 pts of
strawberries and turn into the baked pie shell. Chill in the refrigerator
at least 2 hours. To serve, top with puffs of sweetened whipped cream.
Fresh Strawberry Cupcakes
1 3/4 c
1 ts Baking Soda
1 c Sugar
1/2 c Chopped Walnuts
2 x Eggs
1/2 c Vegetable Oil
1/2 ts Almond or vanilla extract
10 oz Pkg frzn sweet Strawberries
or 1 cup crushed fresh strawberries mixed with 3 T sugar
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" loaf pan for at 350 deg F for 1 hour or until
Sprinkle with powdered sugar if desired
1 1/4 c Graham Cracker crumbs (fine)
1 lb Cottage Cheese, small curd
16 oz Softened Cream Cheese
1 1/2 c Sugar
4 x Eggs
1/2 c Cornstarch
2 tb Lemon juice
1/2 c Margarine or butter
1 pt Dairy Sour cream
1 tb Cornstarch
1/4 c Water
1/3 c Light Corn Syrup
1/4 c Crushed Strawberries
1 ts Lemon juice
1 ds Red food coloring(if desired
Grease 9" springform pan; sprinkle with graham cracker crumbs, tilting pan
to coat the sides.
Into a large bowl, mash cottage cheese through sieve; add cream cheese.
Beat on high setting with electric mixer until well blended.
Beat in sugar, then 2 eggs.
Reduce speed to slow. Beat in cornstarch, lemon juice and vanilla, then
margarine or butter and sour cream until smooth.
Pour into prepared pan. Bake in 325 deg F oven for 70 minutes or until
firm around the edge. Turn oven off. Let cake stand in oven for 2 hours.
Take out and chill. Remove side of pan. If desired, cover with Strawberry
glaze. Freezes well.
Mix cornstarch, water and light corn syrup until smooth. Add strawberries.
Bring to a boil for 1 minute. Strain. Stir in lemon juice and, if desired,
a drop of red food coloring. Cool slightly, then cover top with glaze.
Whole Wheat Flour
3/4 c Unbleached White Flour
1 1/2 ts Baking Powder
1/2 ts Salt
1/3 c Plus 3T Brown Sugar (packed)
2 tb Butter, melted
3/4 c Low-fat Milk
1 pt 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.
10-oz. package frozen strawberries, in syrup, thawed, un-drained
3/4 c Oil
1 1/2 c All-purpose flour
1 c Sugar
1 ts Cinnamon
1/2 ts Baking soda
Preheat oven to 325-degrees F.
Puree strawberries in blender or processor. Combine eggs and oil in small
bowl and wisk thoroughly. Sift remaining ingredients into large bowl.
Make well in center. Pour in eggs and puree and blend well using wooden
spoon. Pour into 9x5-inch loaf pan. Bake until tester inserted in center
comes out clean. About 1 hour and 10 minuets. Cool.
1 c Sliced fresh Strawberries
2 tb Orange juice
1 tb Honey
fresh strawberry slices, mint sprigs, or kiwi slices In food processor
fitted with steel blade, blend ingredients. Serve chilled. Add garnish to
substitute white or red grape juice for orange juice - substitute apple
juice for orange juice - serve in hollowed-out cantaloupe shells
Gourmet Chocolate Dipped Strawberries
Large strawberries with stems
8 oz Sweet Chocolate
DIRECTIONS: Carefully rinse strawberries. Using paper towels, dry berries
thoroughly. Break chocolate into sections. Finely chop 5 of the sections
and reserve. Break remaining sections into double boiler over 1" simmering
water. Stir constantly until melted and smooth. (Do not overheat.) Remove
pan of chocolate. Add reserved finely chopped chocolate, stirring until
smooth. Melted chocolate should be thick enough to hold a shape when
stirred. Hold each strawberry by stem or a fork. Tilt the pan and use a
spoon to coat each berry with chocolate. Hold each berry upside down to
catch drips. Place in fluted foil cupcake liners or on pan covered with
plastic wrap. Chill until firm or freeze a few minutes to serve
Strawberry Tropical Soup
1 c Frozen cherries
4 c Frozen strawberry juice - diluted
2 tb Clover honey
1/2 c Fresh lime juice
1/2 c Sweet white wine
1/2 c Light cream
2 tb Cornstarch
2 tb Cold water
1/2 c Sour cream
Mix cornstarch in 2 Tb cold water. Simmer strawberry juice, honey, lime
juice and white wine until mixture thickens. Stir occasionally as it is
cooling. Put strawberries and cream with chilled mixture and blend until
smooth. Strain through a strainer. Mix in thawed cherries. Add a dollop of
sour cream to each serving.
Rice Cream with Strawberry Sauce
Rice, White - small grain
3 c Water
4 c Milk
1 ts Salt
2 c Cream, Heavy
4 tb Sugar
2 ts Vanilla
2 c Preserves, Strawberry
1 c Water
1 tb Lemon Juice
Cook rice with 3 cups water and salt for 15 minutes, covered. Add milk and
cook 30 more minutes or until rice is tender and mixture is thick. Chill
rice in refrigerator. Whip cream with sugar and vanilla. Gently fold
whipped cream into chilled rice. Place in individual serving dishes, if
desired. Also, if desired, you may place fresh, sliced strawberries on
each dish. Place preserves, remaining water, and lemon juice in blender or
food processor. Mix until blended. Serve over or with rice cream.
whites, room temperature
1/4 ts Salt
1/2 ts Cream of tartar
1 1/2 c Sugar
1 ts Vanilla
1 c Whipping cream, whipped
2 tb Sliced almonds
1 pt Medium strawberries, halved
1 ts Powdered sugar
1. Beat egg whites with salt until frothy. Add cream of tartar and beat
2. Add sugar, one Tbsp at a time, beating constantly until thick
about 10 minutes. Stir in vanilla.
3. Spread meringue in well-greased 8 inch-square baking dish. Place in
preheated 450 F oven; turn off heat and close oven door. Leave meringue
in oven at least 5 hours or overnight without opening door. - Cool.
4. Two hours before serving, spread whipped cream over top and
5. Sprinkle almonds over whipped cream and arrange berries
attractively over top. Gently sieve powdered sugar over berries.