Strawberry Recipes

[swtness]

Todays ingredient is requested by skyEyz_7 who says "it is now Strawberry picking time here and would like to see some wonderful recipe for fresh strawberries."

[swtness]

Strawberry-filled Chocolate Roll

6 eggs, separated
1/2 cup granulated sugar (125 ml)
1/2 cup semi-sweet chocolate pieces, melted (125 ml)
3 cups whipped topping (750 ml)
2 cups fresh strawberries, chopped
Powdered sugar
Beat egg whites until foamy; gradually add 1/4 cup granulated sugar, beating until stiff peaks form. Beat egg yolks until thick and lemon-colored. Gradually add remaining sugar; blend in chocolate. Fold in 1 cup (250 ml) whipped topping; fold in egg white mixture.

Spread mixture evenly into lightly oiled wax paper-lined 15x10x1" jelly roll pan. Bake at 375°F for 20 minutes or until roll begins to pull away from sides. Loosen sides immediately. Cover with damp towel; chill 15 minutes. Remove towel; sprinkle cake generously with powdered sugar.

Invert onto wax paper. Carefully remove wax paper from top. Trim off cake edges. Fold strawberries into remaining whipped topping; spread over cake. Roll up cake starting at narrow end; chill

[swtness]

Chocolate-dipped Strawberries

4 ounces semisweet chocolate (125 g)
1 pint basket fresh strawberries, if possible with stem and cap attached (500 ml)
Broad green leaves for decoration (optional)
Yields about 6 servings, 3 or 4 strawberries per serving.

Break or chop chocolate coarsely. Use real, not imitation, chocolate bars or squares for best results.

Place chocolate in small heat-proof bowl, then place bowl in 1/2-inch barely simmering water in small skillet over low heat. Heat, stirring occasionally, just until chocolate is melted. (Be careful that no water gets into chocolate.) Stir until smooth.

Remove skillet from heat, leaving bowl of chocolate in hot water. Pat strawberries dry. Holding by stem end, dip each strawberry into chocolate to cover about 3/4 of the way up. Drain excess chocolate, then place on waxed paper-lined tray; refrigerate to harden.

[swtness]

STRAWBERRY BREAD


3-1/4 cups flour
1-3/4 cups sugar
1/2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
3 eggs, slightly beaten
1 cup plus 2 Tablespoons oil
Two 10-ounce packages sliced frozen strawberries and juice
1-1/4 cups chopped walnuts (if desired)

Mix first 5 ingredients in a large bowl. Add liquid ingredients and blend well. Do not use a mixer. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 50 to 60 minutes

[swtness]

STRAWBERRY CRISP

1 c Uncooked Oatmeal
1 c All purpose Flour
1 c Brown Sugar
1/4 c Chopped Walnuts
1/2 c Butter (Applesauce?)
1/2 c Sugar
3 c Sliced fresh/frzn Strawberry

Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly.

In another bowl, mix strawberries and white sugar together.

Grease an 8 inch square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top.

Bake at 350 deg F oven for 45 minutes.

Serve warm or cold with whipped cream or topping.

[swtness]

DEEP FRIED STRAWBERRIES

INGREDIENTS
1 cup sifted powdered sugar
1/3 cup water
1 3/4 tablespoons corn starch
1/4 sherry
1 cup pancake mix
1/2 cup + 2 tablespoons milk
24 large strawberries
Vegetable oil

DIRECTIONS
Prepare sherry sauce by combining sugar and water in small sauce pan. Bring to a boil. In a separate bowl, combine corn starch and sherry. Stir until dissolved. Gradually stir into hot sugar mixture. Cook over medium heat, stirring constantly until sauce is smooth and thickened.

Now combine pancake mix and milk to make a batter for the strawberries. Stir well. Dip strawberries in batter and deep fry in hot oil (375 degrees) until golden brown. Remove and drain on paper towels. Serve immediately with sherry sauce.

[swtness]

FRIED STRAWBERRIES WITH HONEY CREAM
4 c. fresh strawberries
Oil for deep frying
1 c. flour
1 tbsp. Sugar
2 beaten eggs
1/2 c. dry white wine (i.e. chardonnay, chablis)
2 tbsp. cooking oil
1/2 c. sugar
1 recipe Honey Cream

Wash strawberries, remove stems. Pat dry with paper towels. Set aside. In a large saucepan or deep fryer heat 2 inches oil to 375 degrees. Meanwhile, combine flour and 1 tablespoon sugar. Make a well in the center. Combine eggs, wine and the 2 tablespoons oil; add to flour mixture. Beat until smooth. Dip berries, a few at a time, into batter. Fry strawberries, a few at a time, in hot oil for 1 to 2 minutes. Remove with slotted spoon; drain on paper towels. While still warm, roll in the remaining 1/2 cup sugar. Cool slightly before eating. Serve warm with Honey Cream

[swtness]

STRAWBERRIES ON A CLOUD
1 (8 oz.) pkg. softened cream cheese
1-1/2 c. powdered sugar
1 tsp. Vanilla
1 (8 oz.) tub Cool Whip
1 angel food cake
2 qt. fresh sliced strawberries
1 pkg. strawberry glaze
1/2 c. sugar, if desired

Beat cream cheese and powdered sugar. Add vanilla. Fold in Cool Whip. In a different bowl, mix glaze, sugar (if desired) and sliced berries. Tear cake into bite-sized pieces. Put half of cake pieces into a large bowl (a clear glass one is very pretty). Cover with half of cream cheese mixture. Layer other half of cake and remaining cream cheese. Cover with strawberry mixture. This can be made a day ahead.

Newsletter index.

[swtness]

Strawberry Pineapple Smoothie
1/2 cup fresh pineapple chunks
1 cup strawberries halved or sliced
1 banana, peeled and sliced into 1/2 inch pieces
2 cups buttermilk
1 to 2 tbsp honey
3 to 4 fresh mint leaves
4 ice cubes
Fresh strawberries for garnish

Place all the ingredients except the garnish in a blender and puree until smooth. Pour into 4 tall glasses and garnish with a strawberry cut 3/4 the way thru and perched on the lip of the glass

[swtness]

French Strawberry Tart
1 1/4 cups buttermilk baking mix
1/4 cup sugar
1 tbsp grated orange peal
1/4 cup margarine or butter softened
1 pint fresh strawberries, cut into halves
1/2 cup orange juice
1/4 cup water
2 tbsp sugar
1 tbsp cornstarch
1/2 cup chilled whipping cream
2 tbsp sugar

Preheat oven to 400 degees. Mix baking mix, 1/4 cup sugar, and the orange peel. Cut in margarine until mixture resembles course cornmeal. Press mixture in bottom of ungreased round pan, 9 x 1.5. Bake until light brown, 10 to 12 minutes; cool about 30 minutes. Invert crust on serving plate. Arrange strawberries on crust. Mix orange juice, water, 2 tablespoons sugar and the cornstarch in a sauce pan. Heat to boiling, stiring constantly. Boil and stir 1 minute; cool completely. Pour orange glaze on strawberries. Refrigerate 1 hour.

[swtness]

Strawberry Sabayon

Yield: 6 servings

Ingredients:
1 package (10 ounces) frozen sliced California strawberries in syrup, thawed
3 cups assorted fresh fruits (pineapple, oranges, apples, pears, diced)
4 egg yolks, at room temperature
2 tablespoons water
2 tablespoons orange-flavored liqueur
1/4 cup whipping cream, lightly whipped and sweetened
Directions:
Puree berries; reserve 2 tablespoons. Spoon remaining puree into 6 individual oven proof souffle dishes or custard cups, dividing equally. Fill with the fruits; set aside. In top of double boiler whisk egg yolks until light. Gradually whisk in water until pale yellow. Place over simmering water; whisk vigorously until mixture begins to thicken. Whisk in liqueur. Remove from heat; continue beating until mixture cools. Fold in whipped cream and reserved 2 tablespoons berry puree. Spoon mixture over fruits, dividing equally. Broil 5 to 6 inches from heat until golden, 3 to 4 minutes. Serve immediately.

[swtness]

Fabulous Strawberry Muffins

Firm fresh strawberries work best in this recipe, but when the season is over substitute blueberries, cherries or chopped peaches.

2 1/2 cup flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup buttermilk
1/3 cup melted butter
2 eggs, slightly beaten
1 teaspoon vanilla
1 pint fresh strawberries, hulled and chopped
Additional sugar for topping

Pre heat oven to 400°F. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners.

On a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended.
In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries.

Using a large spoon, gently fold ingredients just until moist do not overmix.

Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired.

Bake 20 to 25 minutes.

[swtness]

Strawberry Shortcakes
Recipe from: Raspberries & Strawberries by Jacqueline Heriteau, c.1984

2 pints strawberries
1/2 c sugar
1 pint heavy cream whipped with 1 Tbs sugar and 1 tsp vanilla extract
1 dozen biscuits (you can make from scratch or use Pop-in-Fresh to keep it simple)


3-4 hours prior to serving dessert, hull and rinse the berries. Reserve the 12 most perfect berries for garnish later. Puree half the remaining berries, quarter the other half then add the quartered berries and the 1/2 cup of sugar to the pureed berries. Leave mix at room temperature until serving time.

Prepare the biscuits and let cool only a few minutes (you want to serve them warm). Cut biscuits in half and on each plate place the bottom half of the biscuit. Ladle some pureed sauce over, cover with top of biscuit then ladle some more sauce over. Top with whip cream and garnish with a whole strawberry. Serve with extra sauce and whipped cream on the side for people to add as they like.

[swtness]

STRAWBERRY BON BONS

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

1 can coconut
1/2 can Eagle Brand milk
1 1/2 pkgs. strawberry Jello (3 ounce)

Stir until at working consistency. Put granulated sugar in a saucer. Drop by teaspoon and roll around until you can form a ball. You may fix leaves out of green sugar if desired

[swtness]

Easy Strawberry Shake
Ingredients:

* 1 cup fresh or frozen strawberries * 2 cups milk


Blend and ready! Takes less than one minute. Add ice cubes if you want to.

[swtness]

Low-Carb Strawberry Shake
Ingredients:

- 1 cup strawberries (fresh or frozen)
- 1/4 cup soft tofu
- 1 cup milk
- 20 gram low-carb soy powder



Blend and enjoy a delicious and healthy Low-Carb Strawberry Shake!

[swtness]

Strawberry Daiquiri

1 1/2 fl Rum, light
1/2 c Strawberries
1 1/2 fl Sweet and sour


Put about 1 cup ice in blender. Add strawberries (fresh or thawed) and other ingredients. Blend for 30 seconds or until smooth

[swtness]

FREEZER STRAWBERRY JAM

Ingredients
2 cups Sam Mazza's Farm Fresh Strawberries
4 cups sugar
1 package powdered fruit pectin
1 cup water

Instructions
Combine fruit and sugar. Let stand for 20 minutes, stirring occasionally.
Boil pectin and water rapidly for one minute, stirring constantly. Remove from heat.
Add berries and stir about 2 minutes.
Pour into containers and cover.
Let stand at room temperature for 2 hours.
Refrigerate until set.
Store in freezer.
Once opened, refrigerate.
Makes 5 to 6 pints.

[skyEyz_7]

Thank you swtness we just went and picked 11 lbs of fresh strawberries, so look forward to all the delicious recipes to make as well as the family will .

[skyEyz_7]

STRAWBERRY RHUBARB PIE

3 eggs
1 1/4 cups sugar
1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups sliced rhubarb
1 1/2 cups sliced strawberries
1 tablespoon butter
2 9-inch pie shell
8 whole strawberries, rinsed

Preheat oven to 400°F.

In a large mixing bowl combine eggs, sugar, flour, salt, and nutmeg; mix well.

In a separate bowl combine rhubarb and strawberries. Spoon the rhubarb/strawberry mixture into a 9-inch unbaked pie shell. Pour egg mixture on top and dot with butter. Top with a lattice crust, crimping edges. Bake for about 40 minutes.

Fill the openings in the lattice crust with whole strawberries.

Serving Size: 8

[skyEyz_7]

Chocolate lined Strawberry Pie Recipe

Fully Baked Pastry Shell

1/3 cup semisweet chocolate pieces or chopped semisweet chocolate

1 tablespoon margarine or butter

1/4 cup whipping cream

1 teaspoon light corn syrup

8 cups medium strawberries, stems removed

2/3 cup water

2/3 cup sugar

2 tablespoons cornstarch



Prepare and bake pastry shell as directed; set aside to cool. Meanwhile, in a small saucepan melt chocolate pieces and margarine or butter over low heat; set aside. In a heavy saucepan stir together whipping cream and corn syrup. Bring to a gentle boil. Reduce heat and cook 2 minutes. Remove from heat; gradually stir into chocolate mixture. Cool to room temperature. Spread cooled chocolate mixture over the bottom and up the sides of baked pastry shell; set aside.


In a blender container or food processor bowl combine 1 cup of the strawberries and the water. Cover and blend or process till smooth. Add enough additional water to equal 1 1/2 cups liquid. In a medium saucepan combine sugar and cornstarch. Stir in puréed berry mixture. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Cool for 10 minutes without stirring.


Arrange half of the remaining strawberries, stem end down, in pastry shell. Carefully spoon half of the thickened mixture over fruit, thoroughly covering each piece of fruit. Arrange remaining strawberries over first layer. Spoon remaining thickened mixture over fruit, covering each piece of fruit. Chill for 1-2 hours before serving.

VARIATIONS: you could also use graham cracker crust or vanilla wafer crust , etc.

[skyEyz_7]

Strawberry Hazelnut Torte Recipe

While the hazelnut crust is cooking, make the strawberry, whipped cream, and mascarpone filling and let it firm up in the refrigerator. When the crust is completely cool and the filling is chilled, you can assemble the torte and refrigerate it for a couple of hours before serving.

INGREDIENTS

For the Crust:

About 3/4 cup whole hazelnuts (skins left on)

3/4 cup sugar

1 cup all-purpose flour

12 tablespoons cold butter, cut in pieces

2 egg yolks

1/2 teaspoon vanilla extract


For the Filling:

1/3 cup sugar

1 pint strawberries, rinsed if necessary, hulled, puréed, and strained (to yield 1 cup), and then chilled

1 cup well-chilled heavy cream

1/2 cup mascarpone


Very small or quartered strawberries, rinsed and hulled



FOR THE CRUST:
Heat the oven to 350 degrees F. Pulse the hazelnuts in a food processor until finely chopped. Add the sugar and flour and pulse to combine. Add the butter pieces and pulse until the mixture resembles coarse crumbs. Add the egg yolks and vanilla extract and process until the dough just comes together.


Lightly flour your fingertips and press the dough into a 9-inch springform pan. Gently make a large depression in the center of the dough to create about a 1/2-inch rim all the way around the edge of the crust. Bake the crust until puffed, lightly browned, and a pick comes out with just a few crumbs, 45 to 50 minutes. Cool completely on rack. Slide a knife around the edges of the pan before removing the sides of the pan. Slide a spatula under the crust to loosen it, and then remove the crust from the bottom of the pan.


FOR THE FILLING:
Stir the sugar into the strawberry purée and return the mixture to the refrigerator. Whip the cream until it forms firm peaks. In a separate bowl, whisk one-quarter of the whipped cream into the mascarpone and then fold in the remaining whipped cream. Gently fold in the chilled purée. Refrigerate for at least 1 hour and up to 24 hours. The filling will firm up as it chills.


TO ASSEMBLE: Gently spoon the chilled filling into the torte shell. Don’t level the filling, leave it looking free-form and scatter the small or quartered strawberries across the top. Cut into wedges and serve.

[skyEyz_7]

Strawberry Sorbet

2 cups strawberries

2 cups water

1/2 cup superfine sugar

1 tablespoon lemon juice

2 egg whites

Combine strawberries and water in a saucepan, bring to a boil. Reduce heat and simmer 15 minutes. Add sugar and stir constantly over heat, without boiling, until sugar dissolves. Cool mixture. Stir-in lemon juice.


Place mixture in the bowl of a food processor and process until smooth. Pour mixture into a rectangular pan 13 X 9 in and freeze until partly set - about 1 hour. Remove mixture to bowl of a food processor, add egg whites and process until combined. Return to pan, cover and freeze.

[skyEyz_7]

Almond Strawberry Chicken Breasts Recipe

INGREDIENTS

4 boneless, skinless chicken breast halves

1/2 teaspoon salt

1/4 teaspoon black pepper

1/3 cup very finely chopped unblanched almonds

1/4 cup minced shallots or green onions

1/3 cup chicken broth

1/3 cup Strawberry Preserves

3 tablespoons balsamic vinegar

1 tablespoon minced fresh rosemary (or 1 teaspoon dried rosemary, crumbled)

1 (10 oz.) bag ready-to-serve fresh spinach, cooked just until tender and kept warm

Butter Flavored All-Vegetable Cooking Spray

1 tablespoon Crisco Extra Virgin Olive Oil or Crisco Canola Oil

Finely chopped fresh parsley for garnish, if desired



Coat a large non-stick skillet with Crisco cooking spray; add oil and heat over medium-high heat.

Sprinkle chicken with salt and pepper, dredge in almonds.


Place chicken in skillet; sauté four minutes on each side, turning once. Remove from pan and keep warm.


Reduce heat to low; add green onions to skillet and sauté one minute. Add chicken broth, preserves, vinegar and rosemary; simmer until slightly thickened, about two to three minutes.


Place spinach on heated serving platter; top with chicken breasts and pour sauce over top. If desired, sprinkle finely chopped parsley over chicken.

[skyEyz_7]

Margarita Marinated Strawberries

1/4 cup sugar
3 Tablespoons freshly squeezed lime juice
2 Tablespoons Triple Sec
2 Tablespoons tequila
3 pints (36 oz) strawberries, hulled
Mix sugar, lime juice, Triple Sec and tequila in a medium bowl.
Process 1 cup of the strawberries in a blender or food processor until smooth. Cut remaining berries in half.
Stir pureed and halved berries into sugar mixture. Cover and refrigerate at least one hour or up to 8 hours before serving. (Don't marinate any longer). 4 servings

[skyEyz_7]

Strawberries and Cream Muffins

2 large eggs
1 cup sugar
1/2 cup butter, melted but not hot
1 teaspoon vanilla extract
2 cups unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3 ounces cream cheese
1/2 cup strawberry preserves
Streusel
1/4 cup chopped pecans
1/3 cup dark brown sugar, packed
1/4 cup unbleached all purpose flour
2 tablespoons butter, melted

Preheat oven to 375 degrees F.
In a large bowl beat eggs.
Gradually beat in sugar.
Add 1/2 cup melted butter and vanilla while still beating until blended.
In another bowl, mix flour, baking powder, salt and baking soda.
Add flour mixture to egg mixture alternately with the sour cream.
Line muffin tins with paper muffin cups, and Spoon about 1 tablespoon of your batter into each cup.
Add 1 teaspoon strawberry preserves in center of each, covered with a a level teaspoon of cream cheese, and top with more batter.
Combine pecans, brown sugar, and 1/4 cup flour and 2 Tablespoons melted butter to make streusel.
Top with 1/2 teaspoon preserves and cover with 1/2 teaspoon of streusel.
Bake muffins in your preheated oven for 20 to 25 minutes.

[skyEyz_7]

Shoney's Original Strawberry Cheesecake
1/2 cup graham cracker crumbs
1/2 cup granulated sugar
1/4 cup butter or margarine, melted
40 ounces cream cheese
5 eggs
2 egg yolks
1 3/4 cups granulated sugar
1/8 tablespoon all-purpose flour
1/4 cup heavy whipping cream
1 cup fresh strawberries
1 package strawberry glaze

Preheat oven to 400 degrees

Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.

In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth.

Pour batter into prepared pan. Bake at 400 degrees for 10 minutes, then turn oven temperature down to 200 degrees and continue baking for 1 hour.

Let cheesecake cool, then refrigerate.
Mix strawberries and glaze gently. Top pie when ready to serve.

[Aline]

Strawberry Angel Food Cake

Yield: 8

1 1/3 cups pastry flour
1 2/3 cups icing sugar
2 cups egg white, (about 16), room temperature
1 tsp cream of tartar
1/4 tsp salt
1 1/3 cups sugar
1 1/2 tsp vanilla extract
1 qt fresh strawberries
1/4 cup sugar
zest and juice of 1 lime, 1 lemon and 1 orange


Fresh Strawberry Coulis

1 pt fresh strawberries, washed and hulled
1/4 cup sugar
juice and zest of one lime


Preheat oven to 350 F.

Sift together flour and icing sugar 3 times. Whip egg whites with cream of tartar and salt until foamy. Gradually pour in sugar while whipping and continue to beat until stiff peaks are achieved. Add vanilla.
Fold in flour in 3 additions, folding well after each addition.

Spoon into an ungreased angel food pan and level top.

Bake for 40-50 minutes (let go at least 30 without opening oven door), until cake springs back when touched.

Remove from oven and turn over and let cool completely in pan upside down. Use a palette knife to loosen edges of cake, and tap to remove cake from pan.

Fresh Strawberry Coulis
Puree and strain all ingredients and serve.

To Assemble
Wash, hull and cut strawberries into quarters. Toss with sugar and citrus zests and juices. Spoon into center of angel food cake to serve. Dust with icing sugar.

[Aline]

Balsamic Strawberries with Whipped Marscapone Cheese

(can be doubled to serve 4 or tripled to serve 6)

1/8 cup balsamic vinegar
1 tsp plus 2 Tbsp sugar
1/2 tsp fresh lemon juice
1/4 cup chilled mascarpone cheese*
1/4 cup chilled whipping cream
1/4 teaspoon vanilla extract
1 pint strawberries, hulled, halved

*Italian cream cheese, available at Italian
markets and many supermarkets.

Combine vinegar, 1 tsp sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)

Combine mascarpone, cream, vanilla, and 1 Tbsp sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.

Combine berries and remaining 1 Tbsp sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.

Divide berries and syrup into 2 goblets. Top with mascarpone mixture.
Makes 2 dessert servings.

[Aline]

Fruit Flan

1 baked pie or flan shell (9 inch) or ready-made sponge flan
2 c. pastry cream filling
4 c. strawberries, washed, hulled and sliced (you can use raspberries, blueberries, kiwi or a combination of these fruits)


Glaze:

1 pouch Knox Unflavoured Gelatine
¼ c. cold water
¼ c. boiling water
1 tbsp. lemon juice
1 tbsp. honey


Fill flan shell with pastry cream filling. Arrange strawberries over custard layer and chill.

Prepare glaze: in a small bowl, sprinkle gelatine over cold water; allow to stand until gelatine is softened. Add boiling water; stir constantly until completely dissolved. Stir in juice and honey. Chill, stirring occasionally, until mixture is consistency of unbeaten egg white. Using a pastry brush, brush with warm glaze over strawberries. Chill until set.

Pastry cream filling:

½ c. granulated sugar
3 tbsp. cornstarch
1/8 tsp. salt
1 ¾ c. milk
2 egg yolks, slightly beaten
1 tsp. vanilla

In a medium saucepan combine sugar, cornstarch and salt. Add milk and egg yolks. Cook over medium heat, stirring constantly until mixture comes to a boil and thickens. Remove from heat; add vanilla, and cool.

[Aline]

Strawberries with Maple Cream

Yield:6

3 lb. fresh strawberries, washed, hulled and cut in half (1.35 kg)
2 cups full fat sour cream (500 ml)
1 cup full fat yogurt, 3 – 5 % butterfat (250 ml)
6 tbsp light grade A pure Canadian maple syrup


Divide the strawberries evenly among serving dishes.

In a bowl, whisk together sour cream, yogurt and maple syrup.

Pour the cream over the berries and serve.

[b-man]

Spinach and Strawberry Salad with Pepper Vinaigrette


This is a repost from the Recipe Exchange forum.

Makes 4 Servings

Ingredients:

2 tb Safflower Oil
1 tb Cider Vinegar
2 ts Honey
1/4 ts Black Pepper
1 ds Hot Pepper Sauce
1 ds Cayenne Pepper
6 oz Fresh Spinach; Leaves Torn
12 Strawberries; Halved


In small bowl, combine dressing ingredients. In a salad bowl, toss
spinach with dressing. Toss in strawberries. Garnish with toasted sesame
seeds.

Variations:

*Add halved seedless grapes or substitute them for strawberries

*Add 1/4 cup slivered almonds

B-man

[b-man]

4 Layer Strawberry-Banana Dessert


Heat oven to 350°. Lightly butter 9x13 inch baking dish.

First Layer:
1-1/2 cups flour
3/4 cup butter, room temp.
1/2 cup chopped pecans
Use a pastry cutter to cut the butter into the flour until small bean
size crumbs; stir in chopped nuts. Pour into prepared dish pressing
down with fingertips. Bake for 20 min. Cool completely.

Second Layer:
8-oz. cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip topping
Mix and spread on cooled crust. Chill.

Third Layer:
1 cup sugar
4 tablespoons cornstarch
pinch of salt
1-1/2 cups 7-Up, Sprite, or seltzer
1/2 cup water
1(3-oz pkg.) strawberry-banana Jell-O
1-1/2 to 2 quarts sliced strawberries and bananas

Combine sugar, cornstarch, carbonated beverage, salt, and water together in sauce pan and cook until thickened. While still hot, add dry Jell-O into mixture. ALLOW TO COOL COMPLETELY. Add strawberries and bananas. Mix. Pour over cream cheese layer. Chill until firm. Top with Cool Whip and chopped pecans and/or slivers of chocolate.

B-man

[b-man]

Strawberry Orange Delight


Ingredients:

1 1/2 c. finely crushed graham cracker (21.squares) crumbs (you could use same amount of vanilla wafers-don't know how many v.w. that would be)
1/2 c. sugar, divided
6 T. melted margarine or butter
12 oz. (1 1/2 pkg.) Philadelphia brand Neufchatel Cheese, 1/3 less fat Cream Cheese, softened
2 T. milk
1 c. thawed Cool Whip Lite whipped topping
2 c. boiling water
1 pkg. (8-serving size) Jell-O brand Strawberry (or orange) sugar-free gelatin
1 1/2 c. cold water
2 cans (8 1/4 oz. each) mandarin orange segments, drained

Mix crumbs, 1/4 c. sugar and butter (I did this in my food processor and did not melt the butter). Press firmly onto bottom of 13 x 9 in baking pan. Set aside.

(When I went to spread the next layer, I wished I had baked the crust a little-was hard to spread without messing up the crust!).

Beat cream cheese, remaining 1/4 c. sugar and milk until smooth. Gently stir in whipped topping. Spread over crust (cooled if you decide to bake it first). Refrigerate.

Stir boiling water into gelatin at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hours or until slightly thickened (here is where I messed up-I let it refrigerate for the full time-but that was not enough-need to add more time-keep checking until it is real thick, but not set up)

Stir in orange segments. Spoon over cream cheese layer. (My gelatin went to the crust-and beyond! Still made a layer of gelatin on bottom, not on top like it is supposed to do). Refrigerate 3 hours or until firm. Cut into 20 squares. If desired, use additional whipped topping to garnish each serving.

B-man

[b-man]

Grilled Chicken Salad with a Fresh Strawberry Dressing


4 Servings

If fresh, organic strawberries are not available, use organic frozen ones. If you don't have almond oil, try extra virgin olive oil isntead. Balsamic vinegar, strawberries and black pepper are a classic Italian trio: spicy and sweet, refined and earthy. Together-and bound with aromatic almond oil-they make a terrific dressing for this salad of chicken and vegetables. Pureed strawberries make a distinctive base for a colorful dressing with a creamy consistency. It is also a nice way to dress a salad of arugula, goat cheese and toasted pecans.

Prep time: 10 minutes
Start to finish: 25 minutes

Ingredients:

Grilled Chicken Salad:
Grilled Chicken Salad: 3/4 cup Fresh Strawberry Dressing (recipe follows)
1/2 pound thin asparagus, stem ends snapped off, cut into 2-inch pieces (about 2 cups)
1/2 pound sugar snap peas, stemmed (2 cups) (see Tip)
1/2 pound snow peas, stemmed (2 cups)
2 tablespoons fresh lemon juice
1 tablespoon almond oil or canola oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup chopped scallions
12 ounces boneless, skinless chicken breasts, trimmed
2 teaspoons canola oil
1 teaspoon salt-free lemon-pepper seasoning
1/4 cup sliced almonds, toasted
4 whole strawberries for garnish

Fresh Strawberry Dressing:
1 cup strawberries (6 large berries), rinsed, hulled and sliced
1 tablespoon balsamic vinegar
3/4 teaspoon freshly ground pepper
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons almond oil or canola oil


Put a large pot of water on to boil for cooking vegetables. Make Fresh Strawberry Dressing. Prepare a grill or preheat broiler.

Blanch asparagus, sugar snaps and snow peas in boiling water for 2 minutes. Drain, rinse with cold water to refresh, then blot dry with paper towels. Whisk lemon juice, 1 tablespoon almond oil (or canola oil), salt and pepper in a medium bowl. Add vegetables and scallions; toss to coat.

Rub chicken breasts with 2 teaspoons canola oil and sprinkle with lemon-pepper seasoning. Lightly oil the grill rack by rubbing it with an oil-soaked paper towel (use tongs to hold the paper towel). Place the chicken on the grill, close the cover and cook until lightly browned and no longer pink in the center, about 6 minutes per side. (Alternatively, broil chicken 4 to 6 inches from the heat source for about 6 minutes per side.) Let rest for 5 minutes.

Cut chicken crosswise into 1/4-inch-thick slices. Divide vegetable mixture among 4 plates. Arrange chicken slices over vegetables. Spoon about 3 tablespoons Fresh Strawberry Dressing over each salad. Sprinkle with almonds and garnish each serving with a strawberry. Serve immediately.

Dressing:
Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides. Add oil and process until smooth.

Tip:
Sugar snaps have a fibrous seam on the inside curve. To remove it, grasp the stem protruding from one end and pull it down the inside curve as if you were unzipping the pea.

B-man

[b-man]

Strawberry Bruschetta

Astoundingly good for minimal effort, this makes an indulgent weekend breakfast or anyday dessert. A judicious smear of mascarpone (half the fat of butter) is part of the luxury, but even lighter low-fat cream cheese will work as well. The real secret is warming the berries just enough to make the flavor bloom and transform their juices into a rosy syrup.

To make ahead: Prepare the sauce (Step 2), cover and refrigerate for up to 2 days or freeze for up to 1 month. To reheat, microwave on High for about 1 minute (defrost first, if necessary).

Ingredients:


4 thick slices whole-wheat bread
6 tablespoons light brown sugar
1 teaspoon grated lemon zest
2 teaspoons lemon juice
3 cups sliced or diced hulled strawberries
4 tablespoons mascarpone (Italian cream cheese)

1. Toast bread in a toaster.


2. Meanwhile, heat a large skillet over high heat. Add sugar, lemon zest and lemon juice and cook, stirring, until the sugar melts and the mixture begins to bubble, 30 seconds to 1 minute. Add strawberries and stir until juices begin to exude and the berries are heated through, 30 seconds to 1 minute more.


3. Spread 1 tablespoon mascarpone on each piece of toast. Top with the warm berries.

Makes 4 servings.


B-man

[b-man]

Strawberry Scones

Makes 8

Serve with a dollop of clotted cream (and a cup of tea, of course) for an elegant afternoon snack. For tender scones, avoid overhandling the dough.

Ingredients:

2 large eggs
1 tablespoon plus 1/4 cup heavy cream
1/4 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour, plus extra for dusting work surface
1/3 cup plus 1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into 1-inch pieces
2/3 cup strawberries, hulled and chopped

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheet with parchment paper. Beat 1 egg with 1 tablespoon cream in small bowl. Set aside. Whisk remaining egg, remaining 1/4 cup cream, buttermilk, and vanilla together in medium bowl.

2. Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor until blended. Add butter and pulse into flour until mixture resembles coarse cornmeal, about ten 1-second pulses. Transfer mixture to large bowl and make well in center. Add buttermilk mixture and stir until batter forms moist clumps. Carefully stir in strawberries.

3. Transfer dough to lightly floured work surface and knead gently until dough comes together and is smooth, about 10 seconds. Pat dough into 7-inch circle about 1 inch thick. Using sharp knife, cut circle into 8 wedges. With pastry brush, remove excess flour from wedges. Transfer wedges to prepared baking sheet, brush tops with egg and cream glaze, and sprinkle with remaining 1 tablespoon sugar.

4. Bake until lightly browned and toothpick inserted in center of scones comes out with a few crumbs attached, about 15 minutes. Transfer scones to wire rack. Serve warm or at room temperature.

(Cooled scones can be stored in airtight container for up to 2 days.)


B-man

[b-man]

Easy Freezer Strawberry Jam


It's strawberry time. Most stores now have the best strawberries of
the season. Why not pick up a flat or two and turn them into this
easy freezer jam—far better than anything you might buy in the
store.

Because the fruit is not cooked, freezer jam has more of that fresh,
just-picked flavor. We much prefer it over most cooked jams. And
most freezer jams are much quicker and easier to make—they should
take less than one hour.

make sure that the ratio of sugar to fruit to pectin is what is recommended by the pectin manufacturer regardless of the pectin brand you use.

Ingredients:

Four pints of fresh strawberries
Eight cups of sugar
Two 1.75 ounce packages of pectin (Sure Jell or equal)

1. Wash and hull the strawberries, then crush them. You should have
one quart of crushed berries.

2. Stir the sugar into the prepared fruit.

3. Stir the pectin into 1 1/2 cups of hot water. Bring the water to
a boil stirring constantly. Boil for one to two minutes.

4. Stir the hot pectin mixture into the strawberry mixture. Stir
until the sugar is dissolved.

5. Pour into clean plastic containers. Leave at least a half inch
for expansion at the top.

6. Let stand at room temperature for 24 hours to set.

After the jam has set, store in the refrigerator for up to three
weeks or the freezer for up to one year.

Hints for success:
• Measure the ingredients accurately. Use the ratio of ingredients
that the manufacturer suggests.
• Since the jam is not sterilized by boiling, it must be frozen or
refrigerated to keep from spoiling.
• Since the natural pectin in the fruit is not activated by boiling,
pectin must always be added.
• Cover the jam with clean, tight-fitting lids—never with paraffin.




B-man

[b-man]

Real Strawberry Shortcake


Ingrdients:

6 cups cleaned and sliced strawberries
1 1/2 cups sugar
2 cups (about 9 ounces) cake flour, or use all-purpose
Pinch salt
4 teaspoons baking powder
4 tablespoons cold butter
7/8 cup milk (low-fat is all right)
Sweetened whipped cream

Preheat the oven to 450F. Toss the strawberries with 1 cup sugar.
Mix remaining sugar with flour, salt and baking powder in a bowl or
food processor. Cut the butter into bits, and either pulse it a few
times quickly in the processor with the dry ingredients or take a
little of the dry ingredients, rub a bit of butter into them with your
fingers and drop back in the bowl. All the butter should be thoroughly
blended.

If you are using a food processor, add the milk in a slow stream,
pulsing on and off, just to mix. (It is easier than it sounds.) Or
slowly add the milk to the bowl, stirring it in with a large spoon
until the mixture forms a ball. The mixture should be sticky; use a
little more or less milk if necessary. Drop mixture onto an ungreased
baking sheet, one heaping tablespoon per cake. Bake about 10 minutes,
or until biscuits are golden brown. (Keep an eye on them; once
browning starts, it goes quickly.) Let cool a bit; top with
strawberries and their juices and the whipped cream.

B-man

[b-man]

STRAWBERRY SOUR CREAM BREAD


Ingredients:

2-1/3 c. Bisquick
3/4 c. sugar
1/3 c. sour cream
1/4 c. vegetable oil
1-1/2 tsp. cinnamon
2 tsp. vanilla
3 eggs
1/2 c. chopped nuts
1 c. chopped strawberries

Mix all but berries and nuts. Beat 50 strokes by hand. Stir in berries and nuts. Pour in greased and floured loaf pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes and remove from pan.

B-man