Strawberry Recipes

[b-man]

Strawberry Shake


Ingredients:

1 c plain yogurt
1/4 c Smucker's Strawberry Preserves (I used sugarfree)
1 ripe banana, peeled and cut into chunks
4 ice cubes
fresh strawberries or mint leaves for garnish

Place yogurt, strawberry preserves and banana in blender; blend until mixed. Add ice cubes and blend until smooth. Pour into tall glass and garnish with strawberry or mint sprig.

B-man

[b-man]

Strawberry Pie


Ingredients:

2 cups cold water
2 Tablespoons cornstarch
4 packages equal® sweetener
1 package gelatin powder with aspartame (small)
4 cups fresh strawberries -- sliced
16 graham crackers -- crushed
2 Tablespoons light margarine
2 packages equal® sweetener
1/2 cup cool whip Lite®

Combine water w/cornstarch, cook on med., beat stirring constantly
until slightly thickened and clear. Remove from heat, stir in jello and
equal.

Stir well until dissolved. Let cool at least 1 hour. Fold in
sliced strawberries and pour into pie crust. Chill and serve cool whip on
each slice.

Pie crust-crush crackers fine, stir in melted margarine and equal.
Pat into pie pan. Bake at 350 for 7 minutes. Cool.


B-man

[b-man]

Strawberry Pinwheel Cake



Ingredients:

4 egg yolks
2 eggs
1/2 cup sugar
4 1/2 tsps. water
2 tsps. vegetable oil
1 tsp. vanilla extract
1 cup cake flour
1 tsp. baking powder
1/2 tsp. salt
Confectioners' sugar

FILLING:
1 Cup heavy whipping cream
1 Tbsp. sugar
3 Tbsp. lemon curd
2 Cups fresh strawberries

In a large mixing bowl, beat the egg yolks, eggs and and sugar until thick, and lemon colored. Beat in the water, oil and the vanilla. Combine the flour, baking powder and salt. gradually add to egg mixture.

Grease a 15 in. X 10 in. baking pan and line with waxed paper. grease and flour the paper. Spread batter into pan. Bake at 375 degrees for 10 to 12 minutes or until the cake springs back when lightly touched. Cool for 5 minutes. Turn cake into a kitchen towel dusted with confectioners sugar. Peel off wax paper. Roll up cake in towel jelly roll style starting with a short side. Cool on a wire rack.

In a mixing bowl, beat the cream until soft peaks form. add sugar, beating until stiff. Fold in lemon curd, gradually fold in strawberries. Unroll cake spread filling evenly to within 1/2 inch of the edges. Roll up again dust with confectioners sugar. Cover and chill for 1 hour before serving. Refrigerate leftovers. Yields 8 servings.


B-man

[b-man]

Strawberry Dessert

This looks good and is easy and quick. With fresh strawberries on the market now this will be a great dessert.

Ingredients:

1/4 cup butter
1 cup brown sugar
1 egg
1 cup flour
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. vanilla
Vanilla Ice Cream
strawberries, chopped
Caramel Sauce

Melt suger and butter together and caramelize slightly. Cool.
Add beaten egg and dry ingredients. Add vanilla.

Turn into greased pan and spread evenly.

Bake 15 to 20 min. at 350F.

Cut into squares. Put a square on each plate top with fresh strawberries, a scoop of vanilla ice cream and drizzle with caramel sauce.

B-man

[b-man]

Strawberry Bread


In med size mixing bowl add
3 cups flour
2 cups sugar
1 tea baking soda
3 tea cinnamon
1 tea salt
Mix and make a well in center

In another bowl mix
3 slightly beated eggs
1-1/4 cup oil
2-10oz pkg. strawberrys {thawed}
1-1/4 cup chopped pecans {I don't add these}
Pour into well. Stir just until moistened.

Grease and flour 2 loaf pans and bake for 1 hour at 350 degrees.

B-man

[b-man]

Strawberry Yogurt Smoothies


Ingredients:

2 Cups sliced strawberries
1 medium peach, pitted, cut into quarters
1/2 Cup powdered sugar
1/2 Cup nonfat vanilla yogurt
1/2 Cup skim milk
1/4 Teaspoon cinnamon
2 Teaspoons vanilla

In a blender combine all ingredients and blend until smooth. Serve or cover and refrigerate for up to 24 hours. Blend again before serving. Approx. 4 Servings

B-man

[b-man]

Fluffy Strawberry Pie

Fresh strawberries, a touch of lime, real whipped cream and a pastry crust. What’s not to like?

Ingredients:

Perfect Baked Pie Crust (See Below)
3/4 cup boiling water
1 package (4-serving size) strawberry-flavored gelatin
1 teaspoon grated lime peel
1/2 cup lime juice (4 limes)
1 1/2 cups whipping (heavy) cream
3/4 cup powdered sugar
1 pint (2 cups) strawberry, slightly crushed
Whipped cream, if desired
Strawberry halves, if desired


1. Make Perfect Baked Pie Crust.

2. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.

3. Beat gelatin mixture with electric mixer on high speed about 4 minutes, scaping bowl occasionally, until thick and fluffy; set aside. Beat whipping cream and powdered sugar in chilled large bowl on high speed until stiff. Gently stir whipped cream and crushed strawberries into gelatin mixture. Pour into crust.

4. Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Cover and refigerate any remaining pie.



B-man
--------------------------------------------------------------------------------


Perfect Baked Pie Crust

1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

1. Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.

B-man

[b-man]

Strawberry-Rhubarb Angel Cake


Flavor combinations such as strawberry and rhubarb are classics for a reason--they taste great together! Enjoy them both in this elegant layered angel food cake.

Ingredients:

1 package Betty Crocker® 1-step white angel food cake mix
1 1/4 cups cold water
2 teaspoons grated orange peel
2 cups sliced rhubarb
1/2 cup granulated sugar
2 tablespoons orange juice
1 pint (2 cups) strawberry, sliced
Red food color
1 container (15 ounces) ricotta cheese
1/4 cup powdered sugar
2 cups frozen (thawed) reduced-fat whipped topping


1. Move oven rack to lowest position (remove other racks). Preheat oven to 350ºF.

2. Beat cake mix, cold water and orange peel in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10x4-inch angel food cake pan (tube pan). (Do not use bundt cake pan or 9x3 1/2 inch angel food pan, or batter will overflow.)

3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Run knife around edge; remove from pan.

4. Heat rhubarb, granulated sugar and orange juice in 2-quart saucepan over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in 1 1/2 cups of the strawberries. Add about 4 drops food color if deeper red color is desired. Refrigerate 1 hour.

5. Beat ricotta cheese and powdered sugar in large bowl on medium speed until fluffy. Fold in whipped topping.

6. Cut cake horizontally to make 3 layers. Spread strawberry-rhubab mixture between layers. Frost side and top of cake with ricotta mixture. Arrange remaining strawberries on top. Refrigerate until serving time. Store covered in refrigerator.


B-man

[b-man]

Strawberry Cream Roll


Ingredietns:

3/4 c. flour
4 eggs, separated
1 tsp. vanilla
3/4 tsp. baking powder
3/4 c. sugar
1/4 tsp. salt

Sift together flour and baking powder. Beat egg yolks until thick
and lemon colored. Gradually add sugar; stir in vanilla. Blend in
flour mixture; beat until smooth. Whip egg whites with salt until
stiff, but not dry. Fold beaten egg whites into flour mixture.
Grease 10 x 15 inch pan, line with wax paper and grease again.
Spread batter evenly in pan. Bake in 375 degree oven about 13
minutes. Lightly dust clean towel with confectioners' sugar, loosen
cake from sides of pan and invert into towel. Lift off pan;
carefully peel off paper. Cut off crusty edges from cake. Roll up
cake very gently, beginning at the narrow end. Cool about 10
minutes. Use cherries on the snow filling or cream filling.

CREAM FILLING
1 c. heavy cream
1 pt. sliced strawberries
1/3 c. sugar

Whip cream until stiff. Fold in sugar and strawberries. Spread on
unrolled cake. Roll up and refrigerate with open end on the
underside. Before serving sprinkle with confectioners' sugar.

B-man

[mak]

* Exported from MasterCook *

Lemon Strawberry Napoleon Triangles

Recipe By :
Serving Size : 8 Preparation Time :0:25
Categories : Pastry Pepperidge Farms

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 17 1/4-ounce package Pepperidge Farm™ Frozen Puff Pastry Sheets (2 sheets)
2 tablespoons sugar
1/3 cup prepared lemon curd
3 cups sweetened whipped cream or whipped topping
3 tablespoons strawberry fruit spread or preserves
2 tablespoons water
3 1/2 cups sliced fresh strawberries

Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400ºF.

Unfold pastry on lightly floured surface. Roll each sheet into 1 4- by 12-inch rectangle. Sprinkle each sheet with 1 tablespoon sugar. Place on baking sheets. Place a wire rack on top of each pastry. Bake 15 minutes or until golden. Remove wire racks. Remove from baking sheets and cool on wire racks.

Cut each pastry sheet crosswise diagonally forming an X; then cut in half lengthwise and crosswise, making 16 triangles in all.

In medium bowl gently fold lemon curd into whipped cream. Set aside. In small saucepan over medium-high heat, heat fruit spread and water, stirring constantly. Stir in strawberries. Remove from heat.

Spread each of 8 pastry triangles with about 1/3 cup lemon mixture and top with about 1/4 cup strawberries. Cover with remaining pastry triangles. Serve with remaining strawberries.


TIP: For 3 cups sweetened whipped cream, in chilled bowl beat 1 1/2 cups heavy cream, 3 tablespoons sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.

[b-man]

Grandma Jewel's Fresh Strawberry Pie


Ingredients:

1 (9") baked and cooled pie shell
1-pint fresh strawberries
1 cup granulated sugar
2 tablespoons cornstarch
1 King-size 7 Up (10 oz.)
3 tablespoons strawberry Jell-O
1 drop red food coloring

Make your favorite baked piecrust. COOL the piecrust. I use the Crisco recipe piecrust.

Wash and drain the strawberries well. Cut up and place in refrigerator until piecrust is cooled.

Mix the sugar and cornstarch together thoroughly. Pour the 7 Up into a pot and stir in the sugar and cornstarch mixture until well blended. On a high setting, cook the syrup mixture, stirring constantly. Cook until this mixture bubbles up and thickens (a roaring bubble). Take from heat and add the 3 tablespoons of strawberry Jell-O and a drop of red food coloring.

After the syrup mixture cools, pour over sliced strawberries that have been arranged on the cooled, cooked piecrust. Top pie with fresh whipped cream after the pie has cooled and jelled in the refrigerator. Keep pie in frig until serving.


B-man

[b-man]

Strawberry Shortcake Kabobs

These dessert kabobs are the perfect mix of classy and fun.


Makes 4 servings
Preparation Time: 10 min
Cooking Time: 3 min

Ingredients:

12 medium strawberries, hulled
2 oz shortcakes, quartered (use two 3-inch shortcake dessert cups)
1/4 cup Fisher Real Semi-Sweet Chocolate Chips, or other brand
1 Tbsp reduced-calorie margarine


Line a cookie sheet with waxed paper. Alternately, thread 3 strawberries and 2 shortcake quarters onto each of 4 wood or metal skewers.


Combine chocolate chips and margarine together in a small saucepan; melt over low heat, stirring until smooth and well blended. Drizzle chocolate mixture over kabobs. Refrigerate until set, about 4 minutes.

B-man

[b-man]

Fresh Strawberry Sherbet

Yield: 8 servings

Ingredients:

1/3 c Apple juice concentrate OR:
1/2 c Water
Fruit and berry concentrate
5 c Fresh strawberries
1 tb Lemon juice

Wash and stem berries. In a blender or food processor combine concentrate, water and lemon juice. Add half the berries. Cover and blend til smooth. Add remaining berries and continue blending til smooth.

Put in freezer container and freeze.


B-man

[b-man]

Strawberry-Jalapeño Barbecue Ribs



Ingredients:

1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon cooking oil
1/2 cup catsup
1/2 cup strawberry preserves or strawberry jam
1/4 cup cider vinegar
1 or 2 jalapeño peppers, seeded and finely chopped
1 tablespoon bottled steak sauce
1 teaspoon chili powder
4 pounds pork loin back ribs
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/8 to 1/4 teaspoon ground red pepper

For sauce, in a small saucepan cook the onion and garlic in hot oil until tender. Stir in the catsup, strawberry preserves or jam, vinegar, jalapeño peppers, steak sauce, and chili powder. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionally. Set aside.

Trim fat from ribs. In a small mixing bowl stir together the cumin garlic salt, and red pepper. Sprinkle cumin mixture evenly over both sides of ribs; rub into surface.

Cut ribs into serving-size pieces. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. If desired, place ribs in a rib rack. Place ribs on the grill rack directly over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until the ribs are tender. Add more coals as needed. Brush ribs with the sauce occasionally during the last 10 minutes of grilling. Heat the remaining sauce until bubbly; serve with the ribs.

Makes 6 servings


B-man

[b-man]

Frozen Strawberry Margaritas


Frozen strawberries add a berry-best twist to classic margaritas!

Ingredients:

1 can (6 ounces) frozen limeade concentrate, thawed
1 package (10 ounces) frozen strawberries in syrup, thawed
3 cups water
3/4 cup tequila
1 liter lemon-lime soda pop, chilled


1. Place limeade and strawberries in blender. Cover and blend until smooth. Add water and tequila. Pour into 2-quart plastic container. Cover and freeze about 24 hours or until slushy.

2. To serve, place 2/3 cup slush in each glass and fill with 1/3 cup lemon-lime soda pop; stir.

Variation
For Frozen Raspberry Margaritas, use a thawed 10-ounce package of frozen raspberries in syrup for the strawberries.

B-man

[b-man]

Strawberry Rhubarb Lemonade

Makes about 6 Servings

Ingredients:

3 1/2 cups water
1/2 pound rhubarb, trimmed and cut into 1-inch pieces (about 2 cups)
3/4 cup sugar, or to taste
two 3-inch strips of lemon zest removed with a vegetable peeler, plus additional for garnish
1/2 teaspoon vanilla
2 cups sliced strawberries
1 cup fresh lemon juice

In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved and simmer it, covered, for 8 minutes.

Stir in 1 cup of the strawberries and boil the mixture, covered, for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a pitcher, pressing hard on the solids.

Stir in the remaining 1 cup strawberries and the lemon juice, divide the lemonade among stemmed glasses filled with ice cubes and garnish each glass with some of the additional zest.

B-man

[b-man]

Fresh Strawberry Butter

If you love fresh strawberries, you’ll love this fruit butter. We added a touch of orange juice to liven it up just a bit and then capped it with a touch of rum flavor (optional).

Ingredients:

2 cups pureed fresh strawberries (about 3 cups before pureed)
3 tablespoons granulated sugar
2 tablespoons frozen orange juice concentrate
1/4 teaspoon rum flavor
8 tablespoons (one cube) butter

1. Puree strawberries, sugar, and orange concentrate in a blender. Transfer the mixture to a heavy saucepan and simmer uncovered for about 20 minutes to reduce the amount of liquid and concentrate the flavors. Add the rum flavor and butter. Refrigerate the fruit butter. Keeps for five to seven days.


B-man

[b-man]

It's Strawberry Time: Classic Shortcake

There are great strawberries available in our local grocery stores; we thought it was time to bake up some Classic Shortcake. Sure, we could spread strawberries across some angel food cake or white cake but we like a not-so-sweet version made with shortcake.

Shortcake is made like biscuits--though a little richer and sweeter. Topped with lightly sweetened strawberries and crowned with barely-sweetened whipped cream to which plenty of vanilla has been added, this makes the perfect way to enjoy spring strawberries.

Here's the recipe for Classic Shortcake:

Ingredients:

2 cups pastry or unbleached all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter cut in pieces
2 large eggs whisked with 3 tablespoons of cold milk added

Preheat the oven to 400 degrees.

Mix the dry ingredients together in a medium sized bowl. Cut the butter into the dry ingredients with a pastry knife or two sharp knives. Keep cutting until the mixture looks like coarse meal.

Add the egg and milk mixture. Stir until the dry ingredients are moistened but not smooth. Turn the dough onto a lightly-floured counter and roll or pat the dough to a 1/2-inch thickness. Cut into 3-inch circles or squares and place on an ungreased baking sheet.

Bake for 15 to 18 minutes or until the tops begin to turn brown. Cool on a wire rack.

Notes for success:

• Like biscuits, working the dough too much will leave the product tough, not melt-in-your-mouth tender.

• We prefer to just sprinkle a little sugar on our strawberries after they are sliced. The juice will dissolve the sugar to form a light syrup.

• For each cup of whipping cream, we add 1 teaspoon of good quality vanilla after the cream is whipped.


B-man

[b-man]

Mini Hot Fudge Cakes and Strawberry Hearts

Repost from Recipe Exchange forum.

Betty Crocker® Complete Desserts™ mix gets jazzed up with fresh strawberries and ice cream. Mmm!

Ingredients:

-1 box Betty Crocker® Complete Desserts® triple chocolate hot fudge cake mix
- About 1 quart strawberries
- Ice cream, if desired


1. Make, bake and cool Mini Hot Fudge Cakes as directed on side of cake mix box.

2. Place each cake on dessert plate. For each dessert, slice 2 or 3 strawberries. To make slices look like hearts, cut small “V” at rounded end of each slice, using small sharp knife. Randomly place strawberry slices around cakes. Serve warm with ice cream.

B-man

[b-man]

Strawberry Muffins

Repost from the MUFFIN thread in Ingredient of the day.

These turn out perfect every time I make them. It's like going to the bakery right in your own kitchen. If you have trouble locating Vanilla Sugar... use the Search feature. There's a simple and great recipe to make Vanilla Sugar.

Don't forget that when making muffins, don't stir to much or they will turn out tough.

Ingredients:

2-1/2 c. all purpose flour
2/3 c. sugar
1 tsp. baking soda
3/4 tsp. salt
1-1/2 c. fresh strawberries, sliced ( I have used frozen blueberries, and canned drained apricot pieces)
1 c. buttermilk
1/3 c. butter, melted
1 1/4 tsp. vanilla extract
1 egg, lightly beaten
1 egg white, lightly beaten
vegetable cooking spray
1-1/2 TBS sugar (vanilla sugar)

Combine flour and next 4 ingredients in a large bowl, and stir well. Add fresh strawberries; stir well, and make a well in center of mixture. Combine buttermilk and next 4 ingredients, stirring just until moistened. Divide batter evenly among 18 muffin cups sprayed with cooking spray. Sprinkle 1-1/2 TBS vanilla sugar evenly over muffins.

Bake at 350 degrees for 25 minutes or until toothpick comes out clean.


B-man

[b-man]

Strawberry Yogurt Torte


Sliced fresh strawberries are sandwiched between cake layers and frosting to make this dessert a winner!

Ingredients:

1 package Betty Crocker® SuperMoist® white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 ounces) Yoplait® Original strawberry low-fat yogurt
2 tubs Betty Crocker® Whipped vanilla ready-to-spread frosting
20 fresh strawberries, cut into 1/4-inch slices
Assorted fresh berries, if desired
Fresh mint leaves, if desired


1. Heat oven to 350ºF. Grease and flour jelly roll pan, 15 1/2x10 1/2x1 inch.

2. Beat cake mix (dry), water, oil, egg whites and yogurt in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.

3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.

4. Cut cake crosswise into thirds. Place one-third on flat serving plate; spread with 1/2 cup of the frosting. Arrange half of the sliced strawberries on frosting. Repeat with another third of cake, 1/2 cup of the frosting and remaining strawberries. Top with remaining third of cake. Frost side of torte with thin coat of frosting to seal in crumbs, then frost side and top.

5. Cover loosely and refrigerate at least 2 hours until chilled. Before serving, garnish with berries and mint leaves. Cut into 12 slices; cut each slice in half. Store loosely covered in refrigerator.

B-man













Substitution
Fluffy white or cream cheese ready-to-spread frosting can be used instead of the vanilla.

[b-man]

Strawberry-Chocolate Meringues

Impress your guests with these delicate chocolate meringues filled with icy-cold strawberry frozen yogurt and fresh strawberry sauce.

Ingredients:

3 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
1 ounce unsweetened baking chocolate, coarsely grated
2 cups sliced strawberries
1 quart strawberry fat-free frozen yogurt


1. Heat oven to 275ºF. Line cookie sheet with heavy brown paper or aluminum foil.

2. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in chocolate.

3. Drop meringue by 1/3 cupfuls onto cookie sheet. Shape into about 3-inch circles, building up sides. Bake 1 hour. Turn off oven and leave meringues in oven with door closed 1 1/2 hours. Finish cooling at room temperature.

4. Place strawberries in blender or food processor. Cover and blend on medium speed until smooth. Fill each meringue with about 1/2 cup frozen yogurt. Top with strawberries.


B-man

[b-man]

Kiwi and Strawberry Shortcake Squares

It's ok to be square--when squares of moist, tender cake are filled with sliced strawberries and chopped kiwifruit, that is!

Ingredients:

1 3/4 cups Original Bisquick® mix
1/3 cup sugar
1/3 cup milk
3 tablespoons butter or margarine, melted
2 teaspoons finely shredded lemon peel
1/8 teaspoon ground nutmeg
2 eggs
1/2 cup thinly sliced strawberry
1 kiwifruit, peeled and chopped


1. Heat oven to 375ºF. Grease square pan, 9x9x2 inches.

2. Stir together all ingredients except fruit in medium bowl. Gently stir in fruit.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool.


B-man

[b-man]

Smoked Turkey Salad with Strawberries

What a winner! This no-cook salad is a breeze to put together and looks fancy enough for the most distinguished of guests.

Ingredients:

Creamy Honey Dressing (See Below)
1 pound cooked smoked turkey or chicken, cut into 1/4-inch strips (4 cups)
8 ounces provolone or Swiss cheese, cut into cubes
4 medium celery stalks, sliced (2 cups)
1 cup honey-roasted cashews
1 quart strawberry, cut in half (4 cups)
Salad greens, if desired
Cashews, if desired
Strawberry, if desired


1. Prepare Creamy Honey Dressing.

2. Add remaining ingredients except strawberries; toss. Add strawberries; carefully toss until evenly coated. If desired, serve on salad greens, and garnish with additional cashews and strawberries.
--------------------------------------------------------------------------------

Creamy Honey Dressing



1 cup sour cream or plain yogurt
1/4 cup honey
2 tablespoons chopped fresh parsley
2 teaspoons ground mustard
3 teaspoons lemon juice

1. Stir together all ingredients in large bowl.

----------------------------------------

Substitution
In a pinch, honey-roasted peanuts make a good replacement for the cashews.


B-man

[b-man]

Banana Split Shortcakes

Take strawberry shortcakes to the next level with tender shortcakes filled with ice cream and topped just like a banana split.


Ingredients:

2 cups Original Bisquick® mix
1/3 cup sugar
3 tablespoons baking cocoa
3 tablespoons butter or margarine, melted
1/2 cup milk
1 pint (2 cups) vanilla ice cream
1 package (10 ounces) frozen strawberries in syrup, thawed
2 medium bananas, sliced
1/4 cup chocolate fudge topping, heated
Whipped topping, if desired
Maraschino cherries, if desired


1. Heat oven to 425°F. Mix Bisquick mix, sugar and cocoa in medium bowl. Stir in butter and milk until soft dough forms.

2. Drop dough by 6 spoonfuls onto ungreased cookie sheet.

3. Bake 10 to 12 minutes or until knife inserted in center of shortcake comes out clean. Cool 5 minutes. Split warm shortcakes. Fill with ice cream, strawberries, bananas and fudge topping. Top with whipped topping, cherries and, if desired, additional fudge topping.


B-man

Special Touch
Jazz up these shortcakes even more! Add crushed pineapple, chopped nuts and a maraschino cherry.

[Aline]

Frosty Strawberry Pops

1 pint strawberries, hulled
1 (5 oz) can evaporated milk
3 tbsp frozen orange, cranberry or pineapple juice concentrate
3 tbsp light corn syrup

In blender, combine all ingredients for about 1 minute or until smooth.
Pour into 8 wax-coated paper cups.
Freeze for 30 minutes, then insert a stick in middle of each pop.
To release pops from cups, dip briefly into hot water.
Yield: 8 pops


Berrysicles

1 cup water
1 (3 oz) pkg strawberry-flavored gelatin
1 cup plain yogurt
1/2 cup mashed strawberries

In microwave, heat water in a 4-cup glass container on HIGH for 3 minutes. Stir in strawberry Jello until dissolved. Chill for 10 minutes.

Add yogurt and stir until smooth. Stir in mashed strawberries.

Pour into eight 3-ounce paper cups. Freeze until set in center. Insert popsicle stickes and freeze until firm. Yield: 8 berrysicles

[kwhale202]

Put toothpick in the center of the top of the berry. Dip in chocolate, letting excess drip off. Place berry with toothpick through cooling rack. The toothpick will help balance the berry and give a smooth look-you won't have a pool of dried chocolate.

[Kitchen Witch]

STRAWBERRY PILLOW SHORTCAKE

2 quarts fresh strawberries
zest of 1 orange, grated
1 teaspoon vanilla
honey or strawberry jelly, to taste

SHORTCAKE:
2 cups flour
1/4 cup sugar
1.5 teaspoons baking powder
1/4 teaspoon pumpkin pie spice
pinch salt
1/2 cup butter, cut into small pieces
1 egg (large), lightly beaten
3/4 cup half and half
sweetened whipped cream or ice cream
sprigs of fresh mint for garnish

Preheat oven to 375o F.

Hull strawberries. Place in a 3-quart clay baker (must have an interior glaze) or a 3-quart casserole that has a tight-fitting lid. Add orange juice, zest, and vanilla. Cover and bake for 25-35 minutes. Prepare shortcake: In a large bowl, mix flour, sugar, baking powder, pumpkin pie spice, and salt. Cut in butter with a pastry blender or rub with your fingers, until mixture resembles coarse corn meal. Place egg in a 1-cup measuring cup and add enough half and half to make a full cup. Slowly drizzle egg mixture on top of flour mixture, stirring with a fork just until blended. Drop on ungreased baking sheet in 6 mounds. Bake 12 to 14 minutes or until lightly browned.

Meanwhile, when strawberries are cooked, remove from oven and gently stir in either honey or jelly to taste. Cut shortcakes in half horizontally. Place bottom halves in shallow bowls. Spoon berries and juice on top. Cover with shortcake tops. Surround with whipped cream or ice cream. Garnish with sprigs of fresh mint. 6 SERVINGS.