| your favorite strawberry recipes, please - CLICK HERE for the Cooking Forum Index |
| Jude |
We went strawberry picking today...came away with just over 20 lbs of
beautiful, ripe berries.
Now, what to do with them?
I don't do jam becasue I don't know how to can stuff, but I'm open to
any other ideas. I'm especially looking for a good shortcake recipe -
mine's ne of the type that bakes up like a biscuit. which is okay, but
I like the kinda that are like a sponge cake, too.
I know there's a million strawberry recipes online, but I got lost
wading through them so i figured people must have some tried-and-true.
thanks!
jude
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| Curly Sue |
On 21 May 2005 09:57:37 -0700, "Jude" <JudeNev@cox.net> wrote:
>We went strawberry picking today...came away with just over 20 lbs of
>beautiful, ripe berries.
>
>Now, what to do with them?
>
>I don't do jam becasue I don't know how to can stuff, but I'm open to
>any other ideas. I'm especially looking for a good shortcake recipe -
>mine's ne of the type that bakes up like a biscuit. which is okay, but
>I like the kinda that are like a sponge cake, too.
>
>I know there's a million strawberry recipes online, but I got lost
>wading through them so i figured people must have some tried-and-true.
>
>thanks!
>jude
>
20 lb wow... I don't have any recipes per se (how about smoothies?
strawberry-rhubarb pie?) but you can freeze the excess before they go
bad.
Chop or slice them, then add sugar before freezing. The sugar will
help preserve them in the freezer so they don't get icy.
Lucky you :>
Sue(tm)
Lead me not into temptation... I can find it myself!
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| Lynne A |
"Jude" <JudeNev@cox.net> wrote in message
news:1116694657.313671.77180@z14g2000cwz.googlegroups.com...
> We went strawberry picking today...came away with just over 20 lbs of
> beautiful, ripe berries.
>
> Now, what to do with them?
>
> I don't do jam becasue I don't know how to can stuff, but I'm open to
> any other ideas. I'm especially looking for a good shortcake recipe -
> mine's ne of the type that bakes up like a biscuit. which is okay, but
> I like the kinda that are like a sponge cake, too.
>
> I know there's a million strawberry recipes online, but I got lost
> wading through them so i figured people must have some tried-and-true.
>
> thanks!
> jude
>
Not much help, but my personal fav is just strawberries dipped in whipped
cream, YUM! Simple and delicious. Also good w/yogurt and brown sugar as
the dip. Maybe I'll get some new ideas from this thread too<G>
Lynne A
embstop@rushmore.com
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| Jude |
I'm ahead of you......abtou 1/3 of them a re sliced and freezer-ready.
The rest - well, spinahc-strawberry salad, straewberry-rhubabr pie,
smoothies, strawberry-pecan bread. Well, that leave abour 12 pounds for
new ideas!!
Also, i like em with sour cream and brown sugar. I'm looking forward to
using these, actually!
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| Tara |
Oooh, strawberries sound so good right now. We used to have a
strawberry patch when I was little. I just like to eat them plain or
slice them and cover with milk and sugar for breakfast. Last summer,
I made a good salad -- sliced strawberries and mango with a few mint
leaves and a little sugar.
Tara
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| Curly Sue |
On 21 May 2005 10:13:01 -0700, "Jude" <JudeNev@cox.net> wrote:
>I'm ahead of you......abtou 1/3 of them a re sliced and freezer-ready.
>The rest - well, spinahc-strawberry salad, straewberry-rhubabr pie,
>smoothies, strawberry-pecan bread. Well, that leave abour 12 pounds for
>new ideas!!
>
>Also, i like em with sour cream and brown sugar. I'm looking forward to
>using these, actually!
How about strawberry sorbet? It would use up a lot of berries and you
could keep it in the freezer and enjoy it later in the season when it
gets hot.
Also, I think there are recipes for refrigerator jam, where you don't
have to do the canning thing. I believe they don't last indefinitely,
but a fair enough length of time in the refrigerator. They might be
nice as gifts.
Sue(tm)
Lead me not into temptation... I can find it myself!
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| Chris |
"Jude" <JudeNev@cox.net> wrote in message
news:1116694657.313671.77180@z14g2000cwz.googlegroups.com...
> We went strawberry picking today...came away with just over 20 lbs of
> beautiful, ripe berries.
Wow! Thassalottaberries!
>
> Now, what to do with them?
>
> I don't do jam becasue I don't know how to can stuff,
I always said that, and then one time bought some pectin and some jars,
used the recipe in the pectin insert, and made blackberry preserves w/
some berries that we had picked. The preserves were delicious and it
was nice to have those jars on hand for little gifts, etc. It wasn't
that hard to make, either. Not saying that you should run out and buy
some jars today,.... but don't rule it out in future years...
Enjoy those berries!
Chris
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| Dave Smith |
Jude wrote:
> We went strawberry picking today...came away with just over 20 lbs of
> beautiful, ripe berries.
>
> Now, what to do with them?
>
> I don't do jam becasue I don't know how to can stuff, but I'm open to
> any other ideas.
You should give jam a try. It's not hard. The recipe comes with the Certo
package. To prepare the strawberries you just hull them and slice them, or
pulse them in a food processor. Put the fruit and sugar in a heavy pot
and bring it to a rolling boil. The amount of time at a boil varies with
the fruit, but the recipe tells you how long for each kind. Take the pot
off the heat, stir in the required amount of Certo and let it sit for a
few minutes before pouring into you jars.
Jam jars can be purchased at hardware or grocery store. Everything should
be cleaned and sterilized. I stick the jars in a hot oven and the lids in
a pot of boiling water. Pour the jam into the jars up to about 1/2 inch
from the top. Screw tops on tight. Done.
> I'm especially looking for a good shortcake recipe -
> mine's ne of the type that bakes up like a biscuit. which is okay, but
> I like the kinda that are like a sponge cake, too.
I like the biscuit type made with butter instead of shortening, and a
little sugar added.
> I know there's a million strawberry recipes online, but I got lost
> wading through them so i figured people must have some tried-and-true.
IMO, there are no recipes needed for strawberries. I consider it a
travesty to cook fresh strawberries because they are so good as nature
made them. They are good with a little sour cream and brown sugar. If
you really need to do something with the excess, put them in a bag with a
little sugar and freeze them. When they thaw they make a nice syrup that
is good on ice cream.
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| Rowbotth |
In article <1116694657.313671.77180@z14g2000cwz.googlegroups.com>,
"Jude" <JudeNev@cox.net> wrote:
> We went strawberry picking today...came away with just over 20 lbs of
> beautiful, ripe berries.
>
> Now, what to do with them?
>
> I don't do jam becasue I don't know how to can stuff, but I'm open to
> any other ideas. I'm especially looking for a good shortcake recipe -
> mine's ne of the type that bakes up like a biscuit. which is okay, but
> I like the kinda that are like a sponge cake, too.
>
> I know there's a million strawberry recipes online, but I got lost
> wading through them so i figured people must have some tried-and-true.
>
> thanks!
> jude
Strawberry Pie.
From fresh strawberries, has been known to make the earth stop spinning.
Absolutely delicious!
Like any fruit pie, so add your thickener accordingly. Lighter on the
sweetening, as the strawberries all by themselves are at the perfect
level of sweetness.
Bake and prepare to be elected dictator of your home!
H.
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| Dog3 |
"Jude" <JudeNev@cox.net> wrote in
news:1116694657.313671.77180@z14g2000cwz.googlegroups.com:
> We went strawberry picking today...came away with just over 20 lbs of
> beautiful, ripe berries.
>
> Now, what to do with them?
I've never bought that much at a time. Hell, I like strawberries just the
way they are. I also sprinkle some sugar on them sometimes. Slice up a
bunch, sprinkle with sugar. Stir it up and put in fridge for awhile. Serve
over shortcake, pound cake or angel food cake topped with fresh whipped
cream. Then there is the strawberry pie which I have tasted but never
made. I got this recipe off of allrecipes.com for strawberry salsa. I have
tried it and it's really good. I didn't serve it with tortilla chips but
for the life of me I can't remember what I serve to dip with. It may have
been plain pita pieces or bagel chips.
INGREDIENTS:
1 pint fresh strawberries, sliced
4 roma (plum) tomatoes, seeded and chopped
1 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 lime, juiced
1 tablespoon olive oil
---------------------------------------------------------------------------
DIRECTIONS:
In a large bowl, combine strawberries, tomatoes, chile peppers, garlic,
lime juice and oil. Toss all together to mix and coat. Cover dish and
refrigerate for 2 hours to chill. Ready to serve!
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| Melba's Jammin' |
In article <1116694657.313671.77180@z14g2000cwz.googlegroups.com>,
"Jude" <JudeNev@cox.net> wrote:
> We went strawberry picking today...came away with just over 20 lbs of
> beautiful, ripe berries.
>
> Now, what to do with them?
>
> I don't do jam becasue I don't know how to can stuff,
It's not difficult to learn how. :-) And I'd wager that most folks'
first canning experience involved making strawberry jam.
rec.food.preserving
> but I'm open to
> any other ideas. I'm especially looking for a good shortcake recipe -
> mine's ne of the type that bakes up like a biscuit. which is okay, but
> I like the kinda that are like a sponge cake, too.
>
> I know there's a million strawberry recipes online, but I got lost
> wading through them so i figured people must have some tried-and-true.
>
> thanks!
> jude
We had sliced strawberries with a bit of sugar sprinkled over and orange
juice drizzled atop on angel food cake last night. Let the berries,
sugar and OJ sit together for a half hour or so to draw some juice.
Slice them into freezer bags in your preferred quantity (I freeze
jam-recipe-sized packages, and sprinkle with a little sugar (or not).
Freeze. Enjoy next January.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton
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| Melba's Jammin' |
In article <rowbotth-3B4A46.13050221052005@news.telus.net>, Rowbotth
<rowbotth@telusplanet.net> wrote:
> In article <1116694657.313671.77180@z14g2000cwz.googlegroups.com>,
> "Jude" <JudeNev@cox.net> wrote:
>
> > We went strawberry picking today...came away with just over 20 lbs of
> > beautiful, ripe berries.
> >
> > Now, what to do with them?
> >
> > I don't do jam becasue I don't know how to can stuff, but I'm open to
> > any other ideas. I'm especially looking for a good shortcake recipe -
> > mine's ne of the type that bakes up like a biscuit. which is okay, but
> > I like the kinda that are like a sponge cake, too.
> >
> > I know there's a million strawberry recipes online, but I got lost
> > wading through them so i figured people must have some tried-and-true.
> >
> > thanks!
> > jude
>
> Strawberry Pie.
>
> From fresh strawberries, has been known to make the earth stop spinning.
> Absolutely delicious!
>
> Like any fruit pie, so add your thickener accordingly. Lighter on the
> sweetening, as the strawberries all by themselves are at the perfect
> level of sweetness.
>
> Bake and prepare to be elected dictator of your home!
>
> H.
Baked? Interesting. I've only ever had a fresh strawberry pie with a
glaze on top. (And dictators appoint themselves, I believe -- no
election involved. "-)
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton
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| Melba's Jammin' |
In article <428F7B4C.47379B5A@sympatico.ca>, Dave Smith
<adavid.smith@sympatico.ca> wrote:
> Jude wrote:
>
> > We went strawberry picking today...came away with just over 20 lbs of
> > beautiful, ripe berries.
> >
> > Now, what to do with them?
> >
> > I don't do jam becasue I don't know how to can stuff, but I'm open to
> > any other ideas.
>
> You should give jam a try. It's not hard. The recipe comes with the Certo
> package. To prepare the strawberries you just hull them and slice them, or
> pulse them in a food processor. Put the fruit and sugar in a heavy pot
> and bring it to a rolling boil. The amount of time at a boil varies with
> the fruit, but the recipe tells you how long for each kind. Take the pot
> off the heat, stir in the required amount of Certo and let it sit for a
> few minutes before pouring into you jars.
>
> Jam jars can be purchased at hardware or grocery store. Everything should
> be cleaned and sterilized. I stick the jars in a hot oven and the lids in
> a pot of boiling water. Pour the jam into the jars up to about 1/2 inch
> from the top. Screw tops on tight. Done.
Not quite. They should be processed in a boiling water bath and the
lids should be applied to only fingertip tightness before processing.
Note to OP: Certo is a brand of liquid pectin. Instructions are in
their leaflet. You can also consult the National Center for Home Food
Preservation: http://www.uga.edu/nchfp/
Good information and the site is easy to navigate.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton
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| Andy |
"Jude" <JudeNev@cox.net> wrote in news:1116694657.313671.77180
@z14g2000cwz.googlegroups.com:
> We went strawberry picking today...came away with just over 20 lbs of
> beautiful, ripe berries.
>
> Now, what to do with them?
>
> I don't do jam becasue I don't know how to can stuff, but I'm open to
> any other ideas. I'm especially looking for a good shortcake recipe -
> mine's ne of the type that bakes up like a biscuit. which is okay, but
> I like the kinda that are like a sponge cake, too.
>
> I know there's a million strawberry recipes online, but I got lost
> wading through them so i figured people must have some tried-and-true.
>
> thanks!
> jude
jude,
At the cafe, we used to make strawberry frappés.
In a blender:
4 or 5 ice cubes
1-1/2 cup of milk
3 cups strawberries
2 Tbl (heaping) brown sugar
Blend until smooth.
Enjoy!
Andy
--
"Ladies and gentlemen, The Beatles!"
- Ed Sullivan (1964)
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| shiral14@hotmail.com |
No specific recipes as I'm at work and away from my cookbooks, but you
can use them for a strawberry sundae sauce, make strawberry tarts,
strawberry ice cream, if you're fortunate enough to have an ice cream
maker, or just serve them sliced up plain with a bit of cream and
sugar. One way I like to eat strawberries is to make a plain vanilla
sponge or pound cake and serve it with berries and whipped cream. When
I make the sponge cake, I split the layer, spread some sliced
strawberries on the bottom layer, cover them with a bit of whipped
cream, then replace the top layer. If you're abstemious, as I am not,
this is fine in and of itself. Otherwise, I cover the whole cake with
the rest of the whipped cream, and decorate it with whole or sliced
strawberries. I might even serve a bowl of sliced or slightly mashed
strawberries on the side. Never fails to please. The cake looks very
pretty and just says "Summer."
Enjoy, even though you have made me hungry for strawberries with no way
to get any until I go home. =o)
Melissa
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| Dave Smith |
Melba's Jammin' wrote:>
> > Jam jars can be purchased at hardware or grocery store. Everything should
> > be cleaned and sterilized. I stick the jars in a hot oven and the lids in
> > a pot of boiling water. Pour the jam into the jars up to about 1/2 inch
> > from the top. Screw tops on tight. Done.
>
> Not quite. They should be processed in a boiling water bath and the
> lids should be applied to only fingertip tightness before processing.
I wash them thoroughly and stick them in a 300 degree oven, even hotter than
boiling water. After they have been in there for a while they are just as
sterilized as they would have been in boiling water, and I allow them to cool
slightly in the oven until ready for use. Works for me.
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| Dog3 |
address.in.sig@nyc.rr.com (Curly Sue) wrote in news:428f6d50.15637151@news-
server.nyc.rr.com:
> On 21 May 2005 10:13:01 -0700, "Jude" <JudeNev@cox.net> wrote:
>
>>I'm ahead of you......abtou 1/3 of them a re sliced and freezer-ready.
>>The rest - well, spinahc-strawberry salad, straewberry-rhubabr pie,
>>smoothies, strawberry-pecan bread. Well, that leave abour 12 pounds for
>>new ideas!!
>>
>>Also, i like em with sour cream and brown sugar. I'm looking forward to
>>using these, actually!
>
> How about strawberry sorbet? It would use up a lot of berries and you
> could keep it in the freezer and enjoy it later in the season when it
> gets hot.
>
> Also, I think there are recipes for refrigerator jam, where you don't
> have to do the canning thing. I believe they don't last indefinitely,
> but a fair enough length of time in the refrigerator. They might be
> nice as gifts.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!
>
MMMMMM.... I also just thought of a strawberry ice. I can make ices in my
ice cream maker. I'll have to give it a try. I've made lemon and
blackberry ices and they are wonderful.
Michael
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| Dog3 |
"Lynne A" <embstop@rushmore.com> wrote in news:428f6984$1_2@x-privat.org:
>
> "Jude" <JudeNev@cox.net> wrote in message
> news:1116694657.313671.77180@z14g2000cwz.googlegroups.com...
>> We went strawberry picking today...came away with just over 20 lbs of
>> beautiful, ripe berries.
>>
>> Now, what to do with them?
>>
>> I don't do jam becasue I don't know how to can stuff, but I'm open to
>> any other ideas. I'm especially looking for a good shortcake recipe -
>> mine's ne of the type that bakes up like a biscuit. which is okay, but
>> I like the kinda that are like a sponge cake, too.
>>
>> I know there's a million strawberry recipes online, but I got lost
>> wading through them so i figured people must have some tried-and-true.
>>
>> thanks!
>> jude
>>
>
> Not much help, but my personal fav is just strawberries dipped in whipped
> cream, YUM! Simple and delicious. Also good w/yogurt and brown sugar as
> the dip. Maybe I'll get some new ideas from this thread too<G>
>
> Lynne A
> embstop@rushmore.com
My SIL makes this to die for strawberry dip. I don't know what is in it.
Sour cream for sure and brown sugar. I'm not sure what else. I'll get the
recipe from her and post it.
Michael
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| Dog3 |
Rowbotth <rowbotth@telusplanet.net> wrote in
news:rowbotth-3B4A46.13050221052005@news.telus.net:
> In article <1116694657.313671.77180@z14g2000cwz.googlegroups.com>,
> "Jude" <JudeNev@cox.net> wrote:
>
>> We went strawberry picking today...came away with just over 20 lbs of
>> beautiful, ripe berries.
>>
>> Now, what to do with them?
>>
>> I don't do jam becasue I don't know how to can stuff, but I'm open to
>> any other ideas. I'm especially looking for a good shortcake recipe -
>> mine's ne of the type that bakes up like a biscuit. which is okay,
>> but I like the kinda that are like a sponge cake, too.
>>
>> I know there's a million strawberry recipes online, but I got lost
>> wading through them so i figured people must have some
>> tried-and-true.
>>
>> thanks!
>> jude
>
> Strawberry Pie.
>
> From fresh strawberries, has been known to make the earth stop
> spinning. Absolutely delicious!
>
> Like any fruit pie, so add your thickener accordingly. Lighter on the
> sweetening, as the strawberries all by themselves are at the perfect
> level of sweetness.
>
> Bake and prepare to be elected dictator of your home!
>
> H.
>
Ohhhh... strawberry rhubarb pie. It's one of my favorites. I love rhubarb
pie and strawberry pie just by themselves though. I don't have recipes, I
don't bake much, except for muffins. Another good thought, strawberry
muffins. Anyone made them and have a recipe?
Michael
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| Monsur Fromage du Pollet |
Dog3 wrote on 21 May 2005 in rec.food.cooking
> Ohhhh... strawberry rhubarb pie. It's one of my favorites. I
> love rhubarb pie and strawberry pie just by themselves though. I
> don't have recipes, I don't bake much, except for muffins.
> Another good thought, strawberry muffins. Anyone made them and
> have a recipe?
>
> Michael
>
Damsel gave me a nice recipe...Which I promptly LOST!
Perhaps if you allow her entry to the Cabal (tinc) she'd repost it.
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban
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| Melba's Jammin' |
In article <428F981F.C4D4DBEB@sympatico.ca>, Dave Smith
<adavid.smith@sympatico.ca> wrote:
> Melba's Jammin' wrote:>
>
> > > Jam jars can be purchased at hardware or grocery store.
> > > Everything should be cleaned and sterilized. I stick the jars in
> > > a hot oven and the lids in a pot of boiling water. Pour the jam
> > > into the jars up to about 1/2 inch from the top. Screw tops on
> > > tight. Done.
> >
> > Not quite. They should be processed in a boiling water bath and
> > the lids should be applied to only fingertip tightness before
> > processing.
>
> I wash them thoroughly and stick them in a 300 degree oven, even
> hotter than boiling water. After they have been in there for a while
> they are just as sterilized as they would have been in boiling water,
> and I allow them to cool slightly in the oven until ready for use.
> Works for me.
I won't change your mind and you won't change mine, Dave, but if the OP
has never canned, I'd like to learn good procedures from the get-go.
-Peace to you and yours.
Barb
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton
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| Monsur Fromage du Pollet |
Dog3 wrote on 21 May 2005 in rec.food.cooking
> MMMMMM.... I also just thought of a strawberry ice. I can make
> ices in my ice cream maker. I'll have to give it a try. I've
> made lemon and blackberry ices and they are wonderful.
>
> Michael
>
>
Serve it on
Strawberry Rhubarb Crisp
Ingredients
CRISP TOPPING
3/4 cup Oats 175 mL
1/3 cup All Purpose Flour 75 mL
1/3 cup brown sugar, packed 75 mL
1/4 cup butter 50 mL
STRAWBERRY RHUBARB
2 1/2 cups rhubarb, diced 625 mL
2 1/2 cups strawberries, halved 625 mL
3/4 cup sugar 175 mL
1 tbsp lemon juice 15 mL
1/2 tsp cinnamon 2 mL
Preparations
TOPPING
COMBINE oats, flour and brown sugar. Cut in butter with pastry blender
until mixture is crumbly.
FRUIT
COMBINE all ingredients for the fruit mixture.
TURN into greased 1 1/2 qt (1.5 L) casserole.
SPRINKLE crisp topping evenly over fruit.
BAKE at 375°F (190°C) for 35-40 minutes, or until fruit is tender.
Serve warm or cold with plain or whipped cream or ice cream.
Makes: about 6 servings
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban
|
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| Jude |
update!
about 5 lbs got sliced for the freezer, tossed lightly with sugar, and
packed into tubs. another pound of so got divvied up into snack-sized
ziplocs and forzen whole, for smoothies.
i made fresh merengue shells to fill with sliced strawberries and
whipped cream tonight.
breakfast tomorrow will include a fruit salad of fresh straeberries
fresh pineapple, fresh mint from the herb garden, and toasted almonds.
plus egg, loz and onions and some wonderful kind of bread. maybe
biscuits - i could do a strawberry butter to spread on them. yum!
there's a pie crust and a bunch of rhubarb at the market with my name
on them. that should be in use by later tonight.
and a 9 pound basket full remaninig on the table, for slicing fresh and
other activites to come later. wish i had an ice-cream maker.
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| Damsel |
Monsur Fromage du Pollet <invalid@invalid.null> said:
>Damsel gave me a nice recipe...Which I promptly LOST!
>Perhaps if you allow her entry to the Cabal (tinc) she'd repost it.
Here ya go. It's called rhubarb pie because the strawberries are optional.
This is damn good pie!
* Exported from MasterCook *
Sour Cream Rhubarb Pie
Recipe By :Damsel's Heirloom Recipes
Serving Size : 0 Preparation Time :0:00
Categories : pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9 inch pie shell
1 rhubarb - to fill shell -- 1/4-inch pieces
1 cup sour cream
1 cup sugar
1 large egg
2 egg yolks
2 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1 pint strawberries -- unsweetened
1. Fill 9-inch pie crust with rhubarb (and strawberries if desired).
2. Combine remaining ingredients and pour over fruit.
3. Bake 40-50 minutes; top with Meringue, and bake for additional 10
minutes.
Note: This will make a 10-inch pie, if the rhubarb is cut fine.
Source:
"Pat Zastera"
- - - - - - - - - - - - - - - - - - -
--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/
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| Nexis |
"Jude" <JudeNev@cox.net> wrote in message
news:1116694657.313671.77180@z14g2000cwz.googlegroups.com...
> We went strawberry picking today...came away with just over 20 lbs of
> beautiful, ripe berries.
>
> Now, what to do with them?
>
> I don't do jam becasue I don't know how to can stuff, but I'm open to
> any other ideas. I'm especially looking for a good shortcake recipe -
> mine's ne of the type that bakes up like a biscuit. which is okay, but
> I like the kinda that are like a sponge cake, too.
>
> I know there's a million strawberry recipes online, but I got lost
> wading through them so i figured people must have some tried-and-true.
>
> thanks!
> jude
>
I have an awesome shortcake recipe!!
Almond Shortcakes with Grand Marnier Marinated Strawberries and Fresh
Strawberry Ice Cream
2 cup flour
1/2 cup finely ground almonds
1/2 cup sugar
4 tsp baking powder
1/2 tsp salt
8 Tbsp melted butter
2/3 cup buttermilk
1 tsp almond extract
1 Tbsp sugar for topping biscuits
Preheat oven to 375*f. Line cookie sheet with Silpat or parchment paper.
In a mixing bowl, combine the dry ingredients.
In separate bowl, stir all of the wet ingredients together, then add to the
dry ingredients. Mix quickly and lightly, being careful not to overmix. This
will not be a smooth batter.
Drop by large spoonfuls on to the lined baking sheet, forming 8 large
shortcakes that do not touch. Sprinkle each with some sugar.
Bake 15-20 minutes until golden brown. Cool completely before using.
If you can find Demerara sugar for the top, all the better!
Fresh Strawberry Ice Cream
2 pints strawberries, hulled and coarsely chopped
1 c superfine sugar (baker's sugar from C&H)
1/4 tsp salt
1 Tbsp lemon juice
1 1/2 c heavy cream
1 c whole milk
1 tsp vanilla extract
1/4 c light corn syrup
In a food processor, puree half the strawberries with the sugar, salt and
lemon juice until smooth. Stir into the cream, and add milk and vanilla.
Refrigerate until well chilled.
Combine remaining berries with corn syrup in another bowl. Refrigerate until
well chilled.
Have ice cream maker ready before removing berries from fridge. Combine the
two bowls and pour into the ice cream machine. Process according to
manufacturer's directions and place in an airtight container before placing
in the freezer until ready to serve.
Grand Marnier Marinated Strawberries
2 pints strawberries, hulled and sliced
1/2 c superfine sugar
2 tsp lemon juice
1/4 cup Grand Marnier
Combine in a bowl and chill 2hours before serving.
To assemble the shortcakes: Use a fork around the sides of the shortcake and
break open into halves. Place bottom half onto dessert plate and top with a
few marinated berries. Add a generous scoop of the ice cream and top with
more berries. Complete with top of shortcake, and whipped cream if desired.
Here are a couple other ideas for the rest of the berries:
Strawberry Lemonade-so good with fresh berries!
Berry Trifle (pound or angelfood cake, pastry cream, and whipped cream
layered with a mix of fresh strawberries, raspberries and blackberries)
Strawberry Zabaglione Cups (bake puff pastry on the backs of muffin cups,
fill with Zabaglione (aka zabayon) and top with sliced strawberries
Strawberry sorbet, or gelato would be a delicious way to use a couple
pounds! If you need recipes, let me know.
Also, take a few pints and process them with a bit of lemon juice and sugar
to taste, then freeze. I usually do some in ice cube trays, and some in
muffin tins with 1/2 cup each. Now you have strawberry puree whenever you
need it! Once frozen, put in a ziploc and date. Use within a couple months.
If you're in adventurous and want to try some savory strawberry recipes,
here's a good start:
Strawberry BBQ Sauce
2 cups fresh strawberries, hulled and sliced
1/3 cup strawberry preserves
1/3 cup ketchup
2 tablespoons soy sauce
2 tablespoons lemon juice
1 large clove of garlic, minced
1 teaspoon fresh, chopped ginger
1/2 teaspoon cayenne powder
1/2 teaspoon fresh grated lemon zest
1 scallion, minced
2 tablespoons fresh cilantro, chopped
Place all ingredients in a food processor or blender and puree until smooth.
Makes 2 cups.
Strawberry Salsa
1 pint fresh strawberries, sliced
4 roma tomatoes, seeded and chopped
1 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 lime, juiced
1 tablespoon olive oil
In a large bowl, combine strawberries, tomatoes, chile peppers, garlic,
limejuice and oil. Toss all together to mix and coat. Cover dish and
refrigerate for 2 hours to chill.
Hope this helps!
kimberly
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| Nexis |
"Jude" <JudeNev@cox.net> wrote in message
news:1116694657.313671.77180@z14g2000cwz.googlegroups.com...
> We went strawberry picking today...came away with just over 20 lbs of
> beautiful, ripe berries.
>
> Now, what to do with them?
>
> I don't do jam becasue I don't know how to can stuff, but I'm open to
> any other ideas. I'm especially looking for a good shortcake recipe -
> mine's ne of the type that bakes up like a biscuit. which is okay, but
> I like the kinda that are like a sponge cake, too.
>
> I know there's a million strawberry recipes online, but I got lost
> wading through them so i figured people must have some tried-and-true.
>
> thanks!
> jude
>
Holy Smokes! I forgot one of the best ways to have strawberries! Get a pint
of mascarpone cheese. In a bowl, combine it with 2 tbsp of orange juice or
Grand Marnier, and about 1/4 cup powdered sugar. Hull the nicest looking
berries, going slightly deeper than normal. Pipe the mascarpone cream in
with a pastry bag (I like to use a star tip, so pretty!). Serve as is, or
take it one step further into indulgence by dipping the tips in melted
chocolate. Yowza.
One more: Slice ripe strawberries (or dice). Get some gyoza or wonton skins.
Spread with Nutella on one side (avoid the edge so you can seal it) and top
with berries. Wet the edge and carefully seal. Fry until golden and crisp.
Sprinkle with powdered sugar if desired.
Man oh man I hope there are some good berries at the Market in Hillcrest
tomorrow!
kimberly
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| Dave Smith |
Dog3 wrote:
> Ohhhh... strawberry rhubarb pie.
Yech. A *******ization that ruins good strawberries and good rhubarb in one
foul swoop.
:-)
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| Puester |
Jude wrote:
> We went strawberry picking today...came away with just over 20 lbs of
> beautiful, ripe berries.
>
> Now, what to do with them?
>
> I don't do jam becasue I don't know how to can stuff, but I'm open to
> any other ideas. I'm especially looking for a good shortcake recipe -
> mine's ne of the type that bakes up like a biscuit. which is okay, but
> I like the kinda that are like a sponge cake, too.
>
> I know there's a million strawberry recipes online, but I got lost
> wading through them so i figured people must have some tried-and-true.
>
> thanks!
> jude
>
1. rinse
2. dip in sugar
3. eat
gloria p
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| Denise~* |
Jude wrote:
> We went strawberry picking today...came away with just over 20 lbs of
> beautiful, ripe berries.
>
> Now, what to do with them?
>
> I don't do jam becasue I don't know how to can stuff, but I'm open to
> any other ideas. I'm especially looking for a good shortcake recipe -
> mine's ne of the type that bakes up like a biscuit. which is okay, but
> I like the kinda that are like a sponge cake, too.
>
> I know there's a million strawberry recipes online, but I got lost
> wading through them so i figured people must have some tried-and-true.
>
> thanks!
> jude
>
Why not make freezer jam? It will preserve some of the many berries you
have, and the recipe can be found in any box of dry pectin.
The instructions are quite easy (no cooking involved) and it is
wonderful. It sets soft in the freezer, so I typically leave it in
there & just scoop out some when I want some & Let it sit on the counter
to "thaw". It's wonderful on warm buttered bisquick bisquits. My mom
make this all the time when I was a kid so its a total "comfort food".
It's also great on pancakes & waffles.
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| Dog3 |
Monsur Fromage du Pollet <invalid@invalid.null> wrote in
news:Xns965DA4D59E08Ehahabogus@205.200.16.73:
> Dog3 wrote on 21 May 2005 in rec.food.cooking
>
>> Ohhhh... strawberry rhubarb pie. It's one of my favorites. I
>> love rhubarb pie and strawberry pie just by themselves though. I
>> don't have recipes, I don't bake much, except for muffins.
>> Another good thought, strawberry muffins. Anyone made them and
>> have a recipe?
>>
>> Michael
>>
>
> Damsel gave me a nice recipe...Which I promptly LOST!
> Perhaps if you allow her entry to the Cabal (tinc) she'd repost it.
>
>
She invented the RFC Cabal. She had better pony up the recipe or we'll put
her into the vat of whipped cream ;)
Michael
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| Dog3 |
Damsel <damsel@mailblocks.com> wrote in
news:muiv81ppt684gl4kbkvu2lp5tkm9h5iqcp@4ax.com:
> Monsur Fromage du Pollet <invalid@invalid.null> said:
>
>>Damsel gave me a nice recipe...Which I promptly LOST!
>>Perhaps if you allow her entry to the Cabal (tinc) she'd repost it.
>
> Here ya go. It's called rhubarb pie because the strawberries are
> optional. This is damn good pie!
>
> * Exported from MasterCook *
>
> Sour Cream Rhubarb Pie
>
> Recipe By :Damsel's Heirloom Recipes
> Serving Size : 0 Preparation Time :0:00
> Categories : pies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 9 inch pie shell
> 1 rhubarb - to fill shell -- 1/4-inch pieces
> 1 cup sour cream
> 1 cup sugar
> 1 large egg
> 2 egg yolks
> 2 tablespoons flour
> 1/4 teaspoon cinnamon
> 1/4 teaspoon allspice
> 1/2 teaspoon nutmeg
> 1 pint strawberries -- unsweetened
>
> 1. Fill 9-inch pie crust with rhubarb (and strawberries if desired).
> 2. Combine remaining ingredients and pour over fruit.
> 3. Bake 40-50 minutes; top with Meringue, and bake for additional 10
> minutes.
>
> Note: This will make a 10-inch pie, if the rhubarb is cut fine.
>
> Source:
> "Pat Zastera"
- - - - - - - -
Okay, this sounds really good. NOW I want a strawberry muffin recipe ;)
Michael
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| Damsel |
Dog3 <dog3@invalid.com> said:
>Monsur Fromage du Pollet <invalid@invalid.null> wrote in
>news:Xns965DA4D59E08Ehahabogus@205.200.16.73:
>
>> Dog3 wrote on 21 May 2005 in rec.food.cooking
>>
>>> Ohhhh... strawberry rhubarb pie. It's one of my favorites. I
>>> love rhubarb pie and strawberry pie just by themselves though. I
>>> don't have recipes, I don't bake much, except for muffins.
>>> Another good thought, strawberry muffins. Anyone made them and
>>> have a recipe?
>>
>> Damsel gave me a nice recipe...Which I promptly LOST!
>> Perhaps if you allow her entry to the Cabal (tinc) she'd repost it.
>
>She invented the RFC Cabal. She had better pony up the recipe or we'll put
>her into the vat of whipped cream ;)
WHAT??? The Cabal (TINC) was around long before I was. I was the founder
of the Trollops. Get it right! ;)
The whipped cream does sound nice ...
Carol
--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/
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| Dog3 |
Damsel <damsel@mailblocks.com> wrote in
news:j5m1919grqtvak9t7phn4uci6jvcbvk7rn@4ax.com:
> Dog3 <dog3@invalid.com> said:
>
>>Monsur Fromage du Pollet <invalid@invalid.null> wrote in
>>news:Xns965DA4D59E08Ehahabogus@205.200.16.73:
>>
>>> Dog3 wrote on 21 May 2005 in rec.food.cooking
>>>
>>>> Ohhhh... strawberry rhubarb pie. It's one of my favorites. I
>>>> love rhubarb pie and strawberry pie just by themselves though. I
>>>> don't have recipes, I don't bake much, except for muffins.
>>>> Another good thought, strawberry muffins. Anyone made them and
>>>> have a recipe?
>>>
>>> Damsel gave me a nice recipe...Which I promptly LOST!
>>> Perhaps if you allow her entry to the Cabal (tinc) she'd repost it.
>>
>>She invented the RFC Cabal. She had better pony up the recipe or we'll
>>put her into the vat of whipped cream ;)
>
> WHAT??? The Cabal (TINC) was around long before I was. I was the
> founder of the Trollops. Get it right! ;)
>
> The whipped cream does sound nice ...
>
> Carol
>
Okay, so we'll call it the Cabosh ;)
Michael
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| Monsur Fromage du Pollet |
Dog3 wrote on 22 May 2005 in rec.food.cooking
> > Dog3 <dog3@invalid.com> said:
> >
> >>Monsur Fromage du Pollet <invalid@invalid.null> wrote in
> >>news:Xns965DA4D59E08Ehahabogus@205.200.16.73:
> >>
> >>> Dog3 wrote on 21 May 2005 in rec.food.cooking
> >>>
> >>>> Ohhhh... strawberry rhubarb pie. It's one of my favorites.
> >>>> I love rhubarb pie and strawberry pie just by themselves
> >>>> though. I don't have recipes, I don't bake much, except for
> >>>> muffins. Another good thought, strawberry muffins. Anyone
> >>>> made them and have a recipe?
>
Thanks to Minnie Once Again.
(A Scone is a muffin with a British Accent.)
* Exported from MasterCook *
Strawberry-Pecan Scones
Recipe By :Cooking Light, Jan/Feb 1993, page 88
Serving Size : 12 Preparation Time :0:15
Categories : Cookies Formed
Scones
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons margarine -- chilled and cut into small pieces
8 ounces vanilla low-fat yogurt
Vegetable cooking spray
1/4 cup strawberry or raspberry spread -- no-sugar-
added
2 tablespoons finely chopped pecans
Combine first 5 ingredients in a bowl. Cut in margarine with a pastry
blender until mixture resembles coarse meal. Add yogurt to dry
ingredients,
stirring just until dry ingredients are moistened. (Dough will be
sticky.)
Turn dough out onto a lightly floured surface. With floured hands,
knead 4
to 5 times. Pat dough into an 8-inch circle on a baking sheet coated
with
cooking spray. Cut dough into 12 wedges, cutting to but not through
dough.
Make a small slit in center of each wedge. Place 1 teaspoon strawberry
spread on top of each slit. Sprinkle with pecans.
Bake at 400 deg for 13 minutes or until golden.
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban
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| Dog3 |
Monsur Fromage du Pollet <invalid@invalid.null> wrote in
news:Xns965E94E9F7E17hahabogus@205.200.16.73:
> Dog3 wrote on 22 May 2005 in rec.food.cooking
>
>> > Dog3 <dog3@invalid.com> said:
>> >
>> >>Monsur Fromage du Pollet <invalid@invalid.null> wrote in
>> >>news:Xns965DA4D59E08Ehahabogus@205.200.16.73:
>> >>
>> >>> Dog3 wrote on 21 May 2005 in rec.food.cooking
>> >>>
>> >>>> Ohhhh... strawberry rhubarb pie. It's one of my favorites.
>> >>>> I love rhubarb pie and strawberry pie just by themselves
>> >>>> though. I don't have recipes, I don't bake much, except for
>> >>>> muffins. Another good thought, strawberry muffins. Anyone
>> >>>> made them and have a recipe?
>>
>
> Thanks to Minnie Once Again.
> (A Scone is a muffin with a British Accent.)
>
> * Exported from MasterCook *
>
> Strawberry-Pecan Scones
>
> Recipe By :Cooking Light, Jan/Feb 1993, page 88
> Serving Size : 12 Preparation Time :0:15
> Categories : Cookies Formed
> Scones
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 cups all-purpose flour
> 1/4 cup sugar
> 2 teaspoons baking powder
> 1/2 teaspoon baking soda
> 1/4 teaspoon salt
> 3 tablespoons margarine -- chilled and cut into small pieces
> 8 ounces vanilla low-fat yogurt
> Vegetable cooking spray
> 1/4 cup strawberry or raspberry spread -- no-sugar-
> added
> 2 tablespoons finely chopped pecans
>
> Combine first 5 ingredients in a bowl. Cut in margarine with a pastry
> blender until mixture resembles coarse meal. Add yogurt to dry
> ingredients,
> stirring just until dry ingredients are moistened. (Dough will be
> sticky.)
> Turn dough out onto a lightly floured surface. With floured hands,
> knead 4
> to 5 times. Pat dough into an 8-inch circle on a baking sheet coated
> with
> cooking spray. Cut dough into 12 wedges, cutting to but not through
> dough.
> Make a small slit in center of each wedge. Place 1 teaspoon strawberry
> spread on top of each slit. Sprinkle with pecans.
> Bake at 400 deg for 13 minutes or until golden.
>
>
>
Thanks for the recipe. I really appreciat it.
Michael
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| Shaun aRe |
"Jude" <JudeNev@cox.net> wrote in message
news:1116694657.313671.77180@z14g2000cwz.googlegroups.com...
> We went strawberry picking today...came away with just over 20 lbs of
> beautiful, ripe berries.
>
> Now, what to do with them?
>
> I don't do jam becasue I don't know how to can stuff, but I'm open to
> any other ideas. I'm especially looking for a good shortcake recipe -
> mine's ne of the type that bakes up like a biscuit. which is okay, but
> I like the kinda that are like a sponge cake, too.
>
> I know there's a million strawberry recipes online, but I got lost
> wading through them so i figured people must have some tried-and-true.
>
> thanks!
> jude
One of my favourites, but it's more than a little complicated: -
Strawberries, black pepper - halve the strawberries, grind pepper onto them.
Shaun aRe
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| Lynne A |
> >>
> >
> > Not much help, but my personal fav is just strawberries dipped in
whipped
> > cream, YUM! Simple and delicious. Also good w/yogurt and brown sugar
as
> > the dip. Maybe I'll get some new ideas from this thread too<G>
> >
> > Lynne A
> > embstop@rushmore.com
>
> My SIL makes this to die for strawberry dip. I don't know what is in it.
> Sour cream for sure and brown sugar. I'm not sure what else. I'll get the
> recipe from her and post it.
>
> Michael
Michael, did you happen to post this and I missed it? If not, please do see
if you can get it, it sounds good!
Lynne A
embstop@rushmore.com
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| Dog3 |
"Lynne A" <embstop@rushmore.com> wrote in news:42938ca4_2@x-privat.org:
>
>> >>
>> >
>> > Not much help, but my personal fav is just strawberries dipped in
> whipped
>> > cream, YUM! Simple and delicious. Also good w/yogurt and brown
>> > sugar
> as
>> > the dip. Maybe I'll get some new ideas from this thread too<G>
>> >
>> > Lynne A
>> > embstop@rushmore.com
>>
>> My SIL makes this to die for strawberry dip. I don't know what is in
>> it. Sour cream for sure and brown sugar. I'm not sure what else.
>> I'll get the recipe from her and post it.
>>
>> Michael
>
> Michael, did you happen to post this and I missed it? If not, please
> do see if you can get it, it sounds good!
>
> Lynne A
> embstop@rushmore.com
>
>
>
No, I didn't post it I just got it today. It has no brown sugar in it so
I'm wondering what it was I was dipping into. Her recipe is very simple.
For a small batch do an 8oz brick of cream cheese (softened) and a "short"
jar of marshmallow cream. Blend it with the blender. For a large batch use
2 bricks of cream cheese and a "tall" jar of the marshmallow stuff.
I may make my own. I'll use a brick of cream cheese (softened) 8oz of
plain yogurt or sour cream and I'll 'start with 1/2 cup of brown sugar and
see how it tastes.
Michael
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| Goomba38 |
Dog3 wrote:
> I may make my own. I'll use a brick of cream cheese (softened) 8oz of
> plain yogurt or sour cream and I'll 'start with 1/2 cup of brown sugar and
> see how it tastes.
>
> Michael
Strawberries Jamaica:
3 ounces cream cheese
1/2 cup firmly packed brown sugar
1 1/2 cups sour cream
2 Tablespoons Grand Marnier
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| Dog3 |
Organization: Do you really want to know?
Message-ID: <Xns9661BDD21EECAabtrulynastyevil@69.28.186.121>
User-Agent: Xnews/5.04.25
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NNTP-Posting-Date: Wed, 25 May 2005 16:39:42 MST
Date: Wed, 25 May 2005 23:39:42 GMT
Path: spool9-west.superfeed.net!propagator2-lax.newsfeeds.com!news-in.spamkiller.net!news.glorb.com!hwmnpeer01.lga!hwmedia!hw-filter.lga!fe07.lga.POSTED!53ab2750!not-for-mail
Xref: 127.0.0.1 rec.food.cooking:1078075
Goomba38 <goomba38@comcast.net> wrote in
news:obmdndiyMrQXlAjfRVn-rg@comcast.com:
> Dog3 wrote:
>
>
>> I may make my own. I'll use a brick of cream cheese (softened) 8oz
>> of plain yogurt or sour cream and I'll 'start with 1/2 cup of brown
>> sugar and see how it tastes.
>>
>> Michael
>
> Strawberries Jamaica:
>
> 3 ounces cream cheese
> 1/2 cup firmly packed brown sugar
> 1 1/2 cups sour cream
> 2 Tablespoons Grand Marnier
>
>
THAT's IT! Thanks so much. Your recipe is exactly what I had. It was
fantastic for dipping strawberries. For the life of me I can't remember who
brought it.
Michael
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| Lynne A |
"Dog3" <dog3@invalid.com> wrote in message
news:Xns9661B66C049B0abtrulynastyevil@69.28.186.121...
> "Lynne A" <embstop@rushmore.com> wrote in news:42938ca4_2@x-privat.org:
> >>
> >> My SIL makes this to die for strawberry dip. I don't know what is in
> >> it. Sour cream for sure and brown sugar. I'm not sure what else.
> >> I'll get the recipe from her and post it.
> >>
> >> Michael
> >
> > Michael, did you happen to post this and I missed it? If not, please
> > do see if you can get it, it sounds good!
> >
> > Lynne A
> > embstop@rushmore.com
> >
> >
> >
>
> No, I didn't post it I just got it today. It has no brown sugar in it so
> I'm wondering what it was I was dipping into. Her recipe is very simple.
> For a small batch do an 8oz brick of cream cheese (softened) and a "short"
> jar of marshmallow cream. Blend it with the blender. For a large batch
use
> 2 bricks of cream cheese and a "tall" jar of the marshmallow stuff.
>
> I may make my own. I'll use a brick of cream cheese (softened) 8oz of
> plain yogurt or sour cream and I'll 'start with 1/2 cup of brown sugar and
> see how it tastes.
>
> Michael
Well, no brown sugar, but really-if it's got marshmallow fluff in it, how
bad could it be?G I'll definitely give it a try, thanks!
Lynne A
embstop@rushmore.com
|
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| Dog3 |
"Lynne A" <embstop@rushmore.com> wrote in news:4295e469_1@x-privat.org:
>
> "Dog3" <dog3@invalid.com> wrote in message
> news:Xns9661B66C049B0abtrulynastyevil@69.28.186.121...
>> "Lynne A" <embstop@rushmore.com> wrote in
>> news:42938ca4_2@x-privat.org:
>> >>
>> >> My SIL makes this to die for strawberry dip. I don't know what is
>> >> in it. Sour cream for sure and brown sugar. I'm not sure what
>> >> else. I'll get the recipe from her and post it.
>> >>
>> >> Michael
>> >
>> > Michael, did you happen to post this and I missed it? If not,
>> > please do see if you can get it, it sounds good!
>> >
>> > Lynne A
>> > embstop@rushmore.com
>> >
>> >
>> >
>>
>> No, I didn't post it I just got it today. It has no brown sugar in
>> it so I'm wondering what it was I was dipping into. Her recipe is
>> very simple. For a small batch do an 8oz brick of cream cheese
>> (softened) and a "short" jar of marshmallow cream. Blend it with the
>> blender. For a large batch
> use
>> 2 bricks of cream cheese and a "tall" jar of the marshmallow stuff.
>>
>> I may make my own. I'll use a brick of cream cheese (softened) 8oz
>> of plain yogurt or sour cream and I'll 'start with 1/2 cup of brown
>> sugar and see how it tastes.
>>
>> Michael
>
>
> Well, no brown sugar, but really-if it's got marshmallow fluff in it,
> how bad could it be?G I'll definitely give it a try, thanks!
>
> Lynne A
> embstop@rushmore.com
>
>
>
I was pretty grossed out when she was giving it to me. I'll try it though.
Michael
|
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| Dog3 |
"Lynne A" <embstop@rushmore.com> wrote in news:4295e5e3_2@x-privat.org:
>
> "Goomba38" <goomba38@comcast.net> wrote in message
> news:obmdndiyMrQXlAjfRVn-rg@comcast.com...
>> Dog3 wrote:
>>
>>
>> > I may make my own. I'll use a brick of cream cheese (softened) 8oz of
>> > plain yogurt or sour cream and I'll 'start with 1/2 cup of brown sugar
> and
>> > see how it tastes.
>> >
>> > Michael
>>
>> Strawberries Jamaica:
>>
>> 3 ounces cream cheese
>> 1/2 cup firmly packed brown sugar
>> 1 1/2 cups sour cream
>> 2 Tablespoons Grand Marnier
>>
>
> Thanks Goomba, I can see I need to get some strawberries REALLY soon!
>
> Lynne A
> embstop@rushmore.com
>
>
>
Goomba's recipe is the one I'm thinking of. It is damned good.
Michael
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| CookinGal |
Sorry to say I haven't tried this recipe yet, but I want to. You could
use a store-bought crust, I'm sure. Not much preparation to the
strawberries, just make the glaze to go over them and you're done.
This is from the Shoney's restaurant.
BIG BOY STRAWBERRY PIE
1 cup water
=BE cup white sugar
=BC t salt
2 T cornstarch
=BC t red food coloring
1 cup all-purpose flour
=BD cup margarine
3 T powdered sugar
1 t vanilla extract
1 =BE cup stemmed and washed strawberries (1 quart)
Mix together the water, white sugar, salt, cornstarch and food coloring
and cook in a saucepan for about 5 minutes or until thickened. Set
aside to cool. Make the crust by combining flour, margarine, sugar and
vanilla - press this into a 9 inch pie pan. Prick all over and bake at
350=B0 until lightly browned. When crust is cool, place berries in the
shell and pour the thickened mixture over the top. Refrigerate. Serve
with a dollop of whipped cream or whipped dessert topping.
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| Monsur Fromage du Pollet |
CookinGal wrote on 26 May 2005 in rec.food.cooking
> Sorry to say I haven't tried this recipe yet, but I want to. You
> could use a store-bought crust, I'm sure. Not much preparation to
> the strawberries, just make the glaze to go over them and you're
> done. This is from the Shoney's restaurant.
>
> BIG BOY STRAWBERRY PIE
>
> 1 cup water
> ¾ cup white sugar
> ¼ t salt
> 2 T cornstarch
> ¼ t red food coloring
> 1 cup all-purpose flour
> ½ cup margarine
> 3 T powdered sugar
> 1 t vanilla extract
> 1 ¾ cup stemmed and washed strawberries (1 quart)
>
> Mix together the water, white sugar, salt, cornstarch and food
> coloring and cook in a saucepan for about 5 minutes or until
> thickened. Set aside to cool. Make the crust by combining flour,
> margarine, sugar and vanilla - press this into a 9 inch pie pan.
> Prick all over and bake at 350° until lightly browned. When crust
> is cool, place berries in the shell and pour the thickened mixture
> over the top. Refrigerate. Serve with a dollop of whipped cream
> or whipped dessert topping.
>
>
I just made a musgovian Spinach Salad with chicken (going for fresh
produce tomorrow)...it included several sliced strawberries among
other things, dressed with a peppercorn ranch dressing. IFAIC it's a
keeper of an idea. I was suprised at how well the strawberries tasted
with the shredded cheese and onions. It tasted better than a diced
green apple added to a cobb salad.
Enough left over to do it for lunch tomorrow...and that salad will have
several quartered hard boiled eggs added too.
Repeat after me...Salad Dressing is not a beverage...
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban
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| Jude |
Update!
On Sunday I baked a batch of strawberry muffins that are really yummy.
last night I baked a strawberry-rhubabr pie. Out of this world! An
every day i've had a bowl of strawberries with my dip, which consists
of a glob of sour cream mixed with a glob of vanilla yogurt, with brown
turbinado sugar crystals sprinkled over it.
Still have about 2 1/2 lbs left in the fridge. The rest are in the
freezer, sliced and sugared.
Thanks for all the ideas!
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| Lynne A |
"Dog3" <dog3@invalid.com> wrote in message
news:Xns96627566EE41Aabtrulynastyevil@69.28.186.121...
> "Lynne A" <embstop@rushmore.com> wrote in news:4295e469_1@x-privat.org:
> >
> >
> > Well, no brown sugar, but really-if it's got marshmallow fluff in it,
> > how bad could it be?G I'll definitely give it a try, thanks!
> >
> > Lynne A
> > embstop@rushmore.com
> >
> >
> >
>
> I was pretty grossed out when she was giving it to me. I'll try it
though.
>
> Michael
Well, I'm game to try it too-I love cream cheese AND fluff, so who knows?LOL
Lynne A
embstop@rushmore.com
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| Lynne A |
"Dog3" <dog3@invalid.com> wrote in message
news:Xns9662758C9B270abtrulynastyevil@69.28.186.121...
> "Lynne A" <embstop@rushmore.com> wrote in news:4295e5e3_2@x-privat.org:
>
> >
> > "Goomba38" <goomba38@comcast.net> wrote in message
> > news:obmdndiyMrQXlAjfRVn-rg@comcast.com...
> >> Dog3 wrote:
> >>
> >>
> >> > I may make my own. I'll use a brick of cream cheese (softened) 8oz
of
> >> > plain yogurt or sour cream and I'll 'start with 1/2 cup of brown
sugar
> > and
> >> > see how it tastes.
> >> >
> >> > Michael
> >>
> >> Strawberries Jamaica:
> >>
> >> 3 ounces cream cheese
> >> 1/2 cup firmly packed brown sugar
> >> 1 1/2 cups sour cream
> >> 2 Tablespoons Grand Marnier
> >>
> >
> > Thanks Goomba, I can see I need to get some strawberries REALLY soon!
> >
> > Lynne A
> > embstop@rushmore.com
> >
> >
> >
>
> Goomba's recipe is the one I'm thinking of. It is damned good.
>
> Michael
Good deal, I'll try it too! It's the perfect time to experiment with
strawberries, I'll have to get several containers worth<G>
Lynne A
embstop@rushmore.com
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