Remove stems from strawberries to form a flat base. Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. (Don't slice through the base.) Pull petals apart slightly.
In a small bowl, combine cream cheese, powdered sugar and sour cream; beat until light and fluffy. With a pastry bag and star tip or small spoon, fill strawberries with
cream cheese mixture.
Note: A zipper sandwich bag can be used instead of a pastry bag by filling with cream cheese mixture and squeezing out excess air before sealing. Carefully cut one corner off of the bottom of the bag.
Variation: Use strawberry flavored cream cheese for added sweetness.
Place strawberries in a blender and process until smooth. Measure 2 cups of strawberry puree. Stir in lemon juice and corn syrup. Line a 15x10 inch jellyroll pan with heavy-duty plastic wrap and tape plastic wrap to the pan at the corners. Pour strawberry mixture in prepared pan and spread thin, leaving 1 inch on all sides. You can adjust this to fit your dehydrator or another pan, be sure it is spread thin on the pan. Dry in an oven at 150 or a dehydrator for 7-8 hours or until surface is no longer sticky. Remove leather from
pan while still warm and roll up jellyroll fashion. Cut into logs and wrap in plastic wrap. Make five 2 inch logs
* Any other fruit may be used in place of the strawberries.
1 cup half & half
1/4 cup butter or margarine
1 1/2 cups granulated sugar
1 tsp vanilla
1 3/4 cups flour
3 tsp baking powder
2-8 oz pkgs cream cheese, room temperature
1/2 cup powdered sugar
1 pint whipping cream
red food coloring (if desired)
1 pint of fresh strawberries, cleaned and sliced
Heat half & half in a saucepan until boiling, add butter and set aside. In a bowl blend sugar, vanilla and eggs, beat at high speed until mixture is very light and fluffy. In another bowl, mix flour, baking powder and salt, add egg mixture, then add half & half
mixture, mixing well after each addition. Pour batter into a well greased and floured springform pan. Bake at 350 degrees for 55 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool slightly and remove from pan. Let cool
completely then cut cake into three even layers. Brush away any loose crumbs. Whip the cream cheese until very smooth, beat in the powdered sugar and whipping cream, until mixture is creamy and fluffy. You may add a few drops of food coloring if desired to tint frosting. Spread frosting between each layer, place sliced strawberries on each layer. Then spread remaining frosting on top and sides of assembled cake. Garnish with strawberries on top and on sides.
Strawberries 'n' Cream Pizza
1-1/2 cup flour
1/2 cup butter or margarine, cold and sliced
1 cup chopped pecans
3 chocolate toffee candy bars
1 8-oz. package cream cheese, softened
1 cup powdered sugar
1 qt. fresh strawberries, hulled and halved lengthwise
Frozen whipped cream topping, thawed
Preheat oven to 350 degrees. In a large bowl, combine flour, butter, and nuts; mix until blended. Press mixture on bottom of 12-inch pizza pan. Bake 10 minutes. Immediately sprinkle hot crust with toffee, distributing evenly over crust. Set aside to cool. Combine cream cheese and powdered sugar; beat until blended and smooth. Spread evenly over cooled crust to within 1/2-inch of crust edge. Arrange strawberries, cut-side down, in circular rows over cheese mixture. Decorate top of pizza with whipped cream. Sprinkle with crushed pecans if desired. Makes 8-12 servings.
1 cup flour
1/2 cup crushed pecans or walnuts
1/4 cup packed brown sugar
1/2 cup butter or margarine, melted
1 1/2 cups whipping cream
2 cups sliced, hulled fresh strawberries
1 cup sugar
2 tablespoons lemon juice
For crust, in a bowl combine flour, nuts and brown sugar. Add melted butter. Toss to combine. Spread in a shallow baking pan. Bake at 350 degrees for 20 minutes or until golden, stirring occasionally. Spread 2/3 of the crust mixture in a 13x9x2 pan. Set aside.
In a mixing bowl, beat 1/2 cup of the whipping cream until soft peaks form. Add the strawberries, sugar and lemon juice. Beat mixture well. In another bowl, beat the remaining 1 cup whipping cream until stiff peaks form. Fold into the strawberry mixture.
Transfer to prepared pan. Top with remaining crust mixture. Cover and freeze for at least 6 hours. Let stand at room temperature for 15 minutes before serving.
Makes 9-12 servings.
Garnish with additional berries if you wish.
4 cups torn salad greens
1 cup watercress
1 cup sliced, hulled strawberries
1/2 half of a small red onion, thinly sliced
Poppy seed Dressing (homemade or bought)
Edible flowers such as nasturtiums or chive blossoms
In a salad bowl, place greens, watercress, strawberries onion. Top with dressing and toss to coat. Garnish with edible flowers. Chive blossoms and nasturtiums are peppery in taste. If they are not available to you, fresh mint can be used for garnish.
Caution: Be sure that all herbs and blossoms are free of pesticides.
2 tablespoons oil
2 tablespoons lime juice
2 tablespoons red wine vinegar
2 tablespoons fresh chopped mint leaves
2-3 tablespoons fresh chopped cilantro
1 jalapeno pepper, seeded and minced
1/4 tsp. salt
1 pint strawberries, hulled and chopped
1/4 cup diced pineapple
1/2 cup chopped sweet onion
Combine oil, lime juice, vinegar, mint, cilantro, jalapeno, pepper and salt in medium bowl. Toss in strawberries, pineapple and onion. Serve over grilled chicken or pork.
Makes 2 1/2 cups.
2 1/2 cups all-purpose flour
2/3 cup sugar
1 tsp baking soda
3/4 tsp salt
1 1/2 cup fresh strawberries, sliced
1 cup skim milk, *see note
1/3 cup margarine, melted
1 1/4 tsp vanilla extract
1 egg, lightly beaten
1 egg white, lightly beaten
vegetable cooking spray
1 1/2 tbsp sugar
*note: add 1 tbsp vinegar or lemon juice to the milk, let sit for 5 minutes. Or substitute nonfat buttermilk.
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; stir well. Add to dry ingredients, stirring just until moistened.
Divide batter evenly among 18 muffin cups coated with cooking spray; sprinkle 1-1/2 tbsp sugar evenly over muffins. Bake at 350 for 25 minutes or until toothpick inserted in center comes out clean. Remove from pans immediately; let cool on a wire rack.
Homemade stews can vary from those that take a long
time to "stew" to those that are a quick fix. No matter the
type you choose to make, stew seems to have the power
to warm the body and soul. Read more...
Whether serving as an appetizer to a meal or as a meal
all its own, cream soup hits the spot! It provides a taste
of richness and the power to warm your stomach. Read more...
Try these great sandwiches on game day, for a hearty
lunch or serve with soup for a wonderful dinner! Read more...
Visit our Spice Rack for a listing of spices A to Z! Find the right flavor for your family meal! Read more...
FRESH SUPERSWEET CORN
It’s too early to pack the car for a summer road trip, but you can take a culinary tour featuring one of America’s favorite foods--delicious fresh supersweet corn. Corn was once available only in late summer. But, thanks to farmers in Florida and several other Southern states, fresh corn on the cob is available now through July in your supermarket.
Wild Strawberries and Cream
by Jo-Anne Clark Brown
This is a must have book for anyone who loves strawberries.
The book features delicious recipes including breakfasts, main
courses, salads, desserts, frozen desserts, beverages, and jellies
all made with strawberries. There are two sections filled with
over 30 full-color photos of some of the recipes. Thankfully,
the recipes use common ingredients and are fairly
easy to make.
To cook small quantities of food in very hot fat, butter or oil, or
combination, until brown or cooked through, it is one of the most
important cooking techniques.
To heat liquid to just below the boiling point; also to cover fruits,
meat, etc. with boiling water for a few minutes.
See escallop. Also a shellfish.
To cut halfway through; for example the fatty covering of ham is
scored before baking; the outer rind of a cucumber is scored with a
To remove outer skin or flesh of a vegetable or fruit, holding
the knife with blade at right angles against the food and moving it
back and forth in a scraping, not a cutting, action.
To brown the surface of food, usually meat, by exposing it to high
heat for a comparatively short period of time.
Made from plain flour with added baking powder. Adding two level
teaspoons of baking powder to each cup of flour and sifting until
well mixed can make it.
Cereals reduced to granules by course milling.
See ice. White of egg or milk added to ice mixture classes .
Fat used for baking.
To cook just below the boiling point; only occasional bubble appears
on the liquids surface when it simmers; temperature at sea level for
simmering is below 200 F.
Long pin of metal or wood on which food is held while cooking; also
smaller pins used to flatten pieces of meat or sections of poultry
together while cooking.
To remove fat or other materials that float on top of a liquid with a
skimmer or spoon.
Milk from which cream has been removed.
Flexible, wide-blade knife with a rounded end, used to loosen cakes,
etc. after baking.
To cook above, and surround by, steam rising from boiling water.
Steamers usually contain a rack on which the pan or mold of food
rests while it cooks in the steam.
To allow a solid substance to stand in liquid just below the boiling
point, while color, flavor and other qualities are extracted from it;
for example, tea leaves are steeped in boiled water in making tea;
To simmer gently in a liquid with a variety of vegetables and
Liquid in which foods have been cooked.
The dry hard fat from around lamb and beef kidneys. It should
always be finely chopped before adding to any recipe, otherwise it is
indigestible. Beef suet is often use in steamed or baked
Sweet butter is commonly used to describe unsalted butter. In regular
recipes, you may use salted butter if you like salt, but in baking
it's important to use unsalted or sweet butter when the call for
SEPARATING CABBAGE LEAVES
About once every week, pull out all your leftovers from the fridge.
To separate cabbage leaves, as for making cabbage rolls, etc.: core head of cabbage and place in freezer overnight. The next day, it will be very easy to separate leaves without cooking them or boiling them first. After separating, let them defrost for easier pliability.
While there are many reasons for teaching kids to cook -- less expensive than eating out, preserves family heritage, etc, the most important
reason is that by teaching your child to cook, you're giving him a better chance to be a healthy grown-up. Enabling your child with the ability
to appreciate freshness and to transform ingredients into tasty foods opens their eyes to making wiser choices about what to eat...