It is one of my favorite times of the year....I always anticipate the end of May. There are many reasons why....but the Number 1 is Strawberry Season. Nothing beats local strawberries. I would like to share a few recipes with you!
Fresh Strawberry Cupcakes
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
1/2 t Almond or vanilla extract
10 oz Pkg frzn 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.
Fresh Strawberry Pie
1 ea Baked 9-inch Pie Shell
1 1/4 c Sugar
1 T Cornstarch
3 T Lemon Juice
3 oz (1 Pk) 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 Trifle Recipe
Ingredients:
3 1/4 ounce package vanilla pudding (not instant)
1 1/2 cups milk
1/3 cup plus 2 tablespoons cream sherry
8 ounces orange or pound cake
1 cup strawberry jam
2 cups fresh strawberries (mashed)
8 ounces whipping cream, whipped and sweetened
Instructions:
Cook pudding with milk and 1/3 cup sherry. Set aside. Break the cake into bite-size pieces. Spread the bottom of the bowl with 1/2 of the cake. Cover the cake with 1 tablespoon cream sherry, 1/2 of the fruit, and 1/2 of the jam.
Make another layer with the remaining cake and cover with another tablespoon of the cream sherry, fruit, and jam.
Spread with warm pudding. Let set 4 hours.
Cover with whipped cream.
Serves 12
Strawberry Salad with Poppy Seed Dressing
3 tablespoons sugar
3 tablespoons light mayonnaise
2 tablespoons fat-free milk
1 tablespoon poppy seeds
1 tablespoon white wine vinegar
10-ounce bag romaine lettuce, roughly torn
1 cup sliced strawberries
2 tablespoons toasted silvered almonds
Combine the sugar, mayonnaise, milk, poppy seeds and vinegar in a small bowl and whisk well.
Place lettuce in a large bowl. Add the strawberries and almonds and toss lightly. Divide among individual serving plates and drizzle each with about 1 tablespoon dressing.
Makes six servings
Strawberry Shortcake
4 eggs
2 c. sugar
2 c. sifted flour
2 tsp. baking powder
Dash of salt
1 c. milk (hot)
Cream eggs and sugar together until light and creamy. Add dry ingredients to mixture. Add hot milk last. Bake at 375 degrees for about 35 minutes.
Top with Sliced and Pureed strawberries and whipped cream...Enjoy!
I also like to make Freezer Jam.
Please share your favorite recipes!
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