It’s Strawberry Time

One of my favorite memories as a kid was of eating bowls of strawberries withstrawberry2 cream and sugar at the summer celebration of one of our local cities.  I try to not miss that part of the celebration now.

Below are some of the recipes we enjoy this time of the year.  Here’s to you enjoying them as much as we do in our family.

Strawberry Bread
~~~~~~~~~~~~~~~~
Preheat oven to 350 degrees – Makes 2 loaves

2-1/2 cups fresh crushed strawberries (or 2 10-oz. packages frozen strawberries)
4 eggs
1-1/4 cups salad oil
3 cups all purpose flour
2 cups sugar
3 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup chopped pecans or walnuts

Grease and flour two 9×5-inch loaf pans; set aside.  In medium bowl, stir
thawed strawberries, eggs and oil.  In large bowl, combine flour, sugar,
cinnamon, baking soda, salt and nuts.  Add strawberry mixture to dry
ingredients and stir until just blended.  Pour into pans.  Bake one hour or
until toothpick inserted in center comes out clean.

Strawberry Muffins
~~~~~~~~~~~~~~~~~~
1/2 cup margarine
1/2 cup sugar
2 eggs
1 cup strawberry yogurt
1-1/2 cups chopped fresh strawberries
grated rind and juice 1 large lemon 
2-1/2 cups self-rising flour 

Preheat oven to 350 degrees and prepare pans. Blend the margarine and sugar
and beat in the eggs and yogurt. Fold in the chopped strawberries, lemon
juice and rind; very carefully fold in the flour to avoid squashing the
fruit. Spoon into pans, sprinkle with topping if desired and bake for 20-25
minutes.

Variations: Any fresh berry fruit may be substituted for the strawberries
(raspberries, blackberries, boysenberries, loganberries, Marion berries,
cranberries, black currants, elderberries or blueberries).

Strawberry Butterfly Muffins
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1-3/4 cups whole wheat flour
1/2 cup castor sugar
2 lightly beaten eggs 
2 oz. butter, melted
2/3 cup milk
1/3 cup strawberry-flavored yogurt 
2 tbs. shredded coconut 
 
Preheat oven to 425 degrees. Combine flour and sugar. Mix eggs, butter and
milk. Add dry mix to wet mix until just combined. Spoon into pans and bake
for about 20 minutes or until cooked when tested. Turn onto wire racks to cool.
Slice the top off each muffin, cut tops into halves. Drop 1 tsp. of yoghurt
on the center of each muffin, push straight edge of 2 top pieces into
yogurt, sprinkle with coconut. Makes 16 muffins.

Strawberry Freezer Jam
~~~~~~~~~~~~~~~~~~~~~~
2 cups mashed strawberries
4 cups sugar
1 cup water
1 pkg. powered fruit pectin

Mix fruit and sugar in bowl; set aside for half hour.  Boil pectin and water
for 1 minute, stirring constantly.  Remove from heat and add berries,
stirring for 2 minutes.  Pour into containers and cover.  Chill until set,
about 24 hours.  Store in freezer.

Sugarless Strawberry Freezer Jam
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 quart cleaned strawberries
3-4 teaspoons liquid artificial sweetener
1 package powdered pectin
1 tablespoon lemon juice

Crush strawberries in 1 1/2 quart saucepan. Stir in artificial sweetener,
food coloring, powdered pectin, and lemon juice. Bring to a boil and boil
for 1 minute. Remove from heat. Continue to stir for 2 minutes. Pour into
freezer containers, cover, and freeze. Thaw before serving. Store in
refrigerator up to 4 weeks after opening. 1 Tablespoon = 5 calories. Yields
2-2/3 cups.

Strawberry Banana Punch
~~~~~~~~~~~~~~~~~~~~~~~
1 46-oz. can pineapple juice
juice from 2 fresh lemons
5 mashed bananas
2 cups orange juice
4 cups sugar dissolved in 6 cups hot water
1 pkg frozen strawberries (or raspberries)
pink food coloring

Combine all ingredients and freeze overnight.  Before serving, add 5 quarts
ginger ale.  Serves about 40.

Strawberry Soup
~~~~~~~~~~~~~~~
3 cups fresh strawberries
1 cup plain yogurt
1 cup sour cream
1 cup whipped topping
1 cup fresh orange juice
1/2 tsp. fresh chopped spearmint
juice of 1 lemon
2 tsp. honey

Blend all ingredients together in a blender.  Pour into individual bowls and
serve immediately with a dollop of sour cream and a strawberry half to garnish.

Strawberry Puffs with Cream Cheese
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
4 tablespoons shortening
3/4 cup flour
1 quart California strawberries, stems removed
1 cup sugar (to taste)
heavy cream, whipped

Sift together flour, baking powder, salt and sugar. Blend in shortening. Add
milk and toss until just blended. Divide into 8 parts, place in greased
muffins tins and flatten. Bake at 475 degrees for 12 minutes. Mash
strawberries with sugar. Remove puffs from pans and cut in half through
middle. Place some strawberry sauce on each puff bottom, top with whipped
cream, top with other half of puff and more strawberry sauce. Serve
immediately and enjoy!

Strawberry Butter
~~~~~~~~~~~~~~~~~
1/2 cup fresh strawberries, stemmed and mashed
1 to 2 tablespoons sugar
1/2 cup butter

Sprinkle the berries with sugar and let stand for 5 minutes. Puree the
berries and butter in a blender until combined. Do not over-process. Shape
into a thick log, using plastic wrap to protect your hands. Wrap in clean
plastic and twist the ends. Refrigerate until firm and slice to serve.

Strawberry Butter
~~~~~~~~~~~~~~~~~
4 oz cream cheese
4 tbs. butter
1/2 cup mashed strawberries (or substitute strawberry preserves or jam)

Beat the cream cheese and butter together with a wooden spoon, an electric
mixer, or in a food processor until just creamy. Add the preserves or jam,
beating until just blended. Transfer to a serving bowl, cover, and
refrigerate until ready to use.

Whipped Strawberry Topping
~~~~~~~~~~~~~~~~~~~~~~~~~~
1 egg white
3 tablespoons sugar
1 cup crushed strawberries, fresh or frozen
1 teaspoon lemon juice

Beat egg white until foamy. Gradually beat in sugar, strawberries, and lemon
juice. Continue I beating until stiff and fluffy. Serve immediately as a
topping for sponge or angel food cake.

Strawberry Mousse
~~~~~~~~~~~~~~~~~
1-1/2 to 2 cups crushed strawberries (about 1 quart box)
1/4 to 1/2 cup sugar (use larger amount for tart berries)
1 tablespoon lemon juice
1-2/3 cups chilled evaporated milk

Mix together strawberries, sugar, and lemon juice. Whip milk until very
stiff. (Evaporated milk whips easily if it is icy cold.) Fold strawberry
mixture into whipped milk. Pour immediately into cold refrigerator trays or
a fancy mold, and freeze. Makes 8 to 10 servings.

Other suggested uses for strawberries:

Mash 1 cup of strawberries and mix with 1 8oz. pkg. softened cream cheese
and 1 cup marshmallow cream for a yummy fruit dip for just about any fruit,
including strawberries.

Slice strawberries and bananas in a bowl and stir in whipped topping for a
quick dessert.

Make fruit kabobs, alternating strawberries with other fruits.  Sprinkle
with a little sugar and grill briefly.  Dip into your favorite fruit dip or
warm honey.

In a blender, blend 1/2 cup milk (or orange juice) with 1/2 cup yogurt, 1
cup strawberries, and 1/2 tsp. vanilla for a breakfast Strawberry Julius.
Toss in a few banana slices or pineapple chunks for variation.

Add crushed strawberries to fresh lemonade for a variation of lemonade.  For
a pretty garnish, freeze a single strawberry and a spearmint leaf in an ice
cube and plop it into the glass of strawberry lemonade.

Make strawberry shortcake (use the recipe on the Bisquick box or a favorite
shortcake or angel cake recipe) and top with fresh strawberries and whipped
topping.

Top your favorite pudding or cream pie with fresh strawberries.

Make strawberry tarts using your favorite pie pastry recipe … bake the
pastry and then fill the tarts with halved strawberries and whipped topping.

Make chocolate fudge fondue and dip fresh strawberries and other fruits and
cakes into the warm fudge.

Roll up fresh strawberries into warm crepes or pancakes with a dollop of
whipped cream or cream cheese.

Buy a trifle dish and layer fresh fruit and angel food cake in the trifle
dish.  Over the top, pour strawberry gelatin and allow to set for several
hours before serving with a dollop of whipped topping.  Or for individual
parfaits, do the same thing in parfait glasses.

Make strawberry ice cream, or crush fresh strawberries and use as a topping
for vanilla ice cream.

Freeze the strawberries and then blend with just enough lemon lime soda to
cover the berries for a very cold slushy treat.

Just freeze ‘em and pop one in your mouth for a fast frozen treat.

Copyright (c) Lee Drew 2011-06-28 09:00:00
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Family history research is a favored avenue of relaxation. It is a Sherlock-like activity that can continue almost anywhere at any time. By leveraging a lifetime involvement in technology, my research efforts have resulted in terabytes of ancestral data, earning me the moniker of Lineagekeeper. And yes - We are all related to Royalty.