Spinach Strawberry Salad
2 bunches spinach, rinsed and torn into bite size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup white sugar
1/2 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
In a large bowl, combine the spinach and strawberries. Set aside. In a medium mixing bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds and poppy seeds. Pour over salad, toss until well mixed and serve. 6 servings.
Strawberry Salsa
3 cups strawberries, chopped
1 mango, chopped
1 medium avocado, chopped
1 small cucumber, cut into chunks
1/2 cup cilantro, chopped
1 tablespoon lemon juice
Mix all together and put in a covered bowl. Chill well before serving.
Sumptuous Strawberry Shortcake
2 cups all purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
dash of nutmeg
1/2 cup butter or margarine
1/2 cup milk
2 eggs, separated
additional sugar
2 pint baskets strawberries, stemmed and sliced
1 cup whipping cream, whipped and sweetened
Preheat oven to 450f. Spray baking sheet with vegetable cooking spray. Sift flour, sugar, baking powder, salt and nutmeg into large bowl. Cut in butter until mixture to make a soft dough. Divide dough into 6 portions; form into balls. Moisten fingers with egg whites and pat balls out on baking sheet to 3 inch circles, spacing apart. Brush cakes with egg whites. Sprinkle with sugar. Bake 10 to 12 minutes until golden and springy to the touch. Remove to rack; cool. Sweeten strawberries, to taste. Halve cakes horizontally. On plates, fill and garnish with strawberries and whipped cream. Makes 6 servings.
Strawberry Muffins
2 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups 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 400F. 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. Makes 12 muffins.
Strawberry Pork Salad
3/4 pound pork tenderloin
3/4 teaspoon salt, divided
3/4 teaspoon ground white pepper
vegetable cooking spray
1/2 cup sliced green onions
1/2 cup chopped walnuts
3 cups cooked brown rice
1/3 cup poppyseed dressing
1 pint strawberries, sliced
Slice pork across grain into 1/8 inch strips; season with 1/4 teaspoon salt and pepper. Brown pork strips in large skillet coated with cooking spray over medium high heat 2 to 3 minutes. Add onions and walnuts; cook 1 minute. Add rice, poppyseed dressing and remaining 1/2 teaspoon salt. Transfer to large container; chill. Add strawberries just before serving. Makes 6 servings.
Mile High Strawberry Pie with Two Sauces
1 tablespoon safflower oil
1 1/2 cups plus 2 tablespoons sugar
12 egg whites
1 tablespoon pure vanilla extract
1/4 teaspoon cream of tartar
Vanilla Yogurt sauce
1 1/4 cups low fat milk
1 vanilla bean
3 egg yolks
2 tablespoon sugar
1 cup plain low fat yogurt
Strawberry Sauce
1 cup thawed strawberries
1 tablespoon sugar
1/2 tablespoon fresh lemon juice
Brush the inside of a 9 inch springform pan with the oil. Sprinkle in 2 tablespoons of the sugar. Preheat oven to 300F. To prepare the meringue, put the egg whites, vanilla extract and cream of tartar into a bowl. Begin beating the whites at low speed, gradually increasing the speed to medium as the whites turn opaque. Add the remaining 1 1/2 cups sugar a tablespoon at a time, increasing the beater speed all the while. When all the sugar has been incorporated, continue beating the whites on high speed until they are glossy and form stiff peaks when the beater is lifted from the bowl. Transfer the meringue to the springform pan. Smooth the top of the meringue with a long spatula or the dull side of a knife. Bake the pie until it has risen and is lightly browned, about 40 minutes. It will be moist throughout. Remove the pie from the oven and let it coo to room temperature in the pan.
Strawberry Freezer Jam
2 cups crushed strawberries
4 cups sugar
1 package powdered pectin
1 cup water
To prepare fruit. Sort and wash fully ripe berries. Drain. Remove caps and stems; crush berries. To make jam. Place prepared berries in a large mixing bowl. Add sugar, mix well, and let stand for 20 minutes, stirring occasionally. Dissolve pectin in water and boil for 1 minute. Add pectin solution to berry and sugar mixture; stir for 2 minutes. Pour jam into freezer containers or canning jars, leaving 1/2 inch space at the top. Cover containers and let stand at room temperature for 24 hours or until jam has set. To store. Store uncooked jams in refrigerator or freezer. They can be held up to 3 weeks in a refrigerator or up to a year in a freezer. If kept at room temperature they will mold or ferment in a short time. Once a container is opened, jam should be stored in the refrigerator and used within a few days. Note: If jam is too firm, stir to soften. If it tends to separate, stir to blend. If it is too soft, bring it to a boil. It will thicken on cooling. Makes 5 or 6 half pint jars.
Strawberries with Balsamic Vinegar and Black Pepper
1 quart strawberries, washed and hulled
3 to 4 tablespoons cane or brown sugar, depending on the sweetness of the berries
2 teaspoons balsamic vinegar
1/8 teaspoon freshly ground black pepper
Halve strawberries if large. Cut in thirds or quarters if very large. Put in a mixing bowl and sprinkle with sugar. Toss and set aside for 30 minutes. Sprinkle vinegar and pepper on berries and toss again. Serves 4.
Real Cool Strawberries
1 quart fresh strawberries
1 1/2 cups water
3/4 cup red wine, not cooking wine
1/2 cup sugar
2 tablespoons lemon juice
1 stick cinnamon
1/2 cup whipped cream
1/4 cup plain yogurt
Wash, hull and halve the strawberries. Process in a blender until well puree and set aside. In a 4 quart saucepan combine water, wine, sugar, lemon juice and cinnamon stick. Cool. Combine the whipped cream and yogurt. Fold into the strawberry mixture. Serves 6.
Strawberry Melon Soup
1/2 cup unsweetened pineapple juice
1/3 cup sugar
1 tablespoon ginger root
2 cups honeydew melon balls or cubed melon
4 cups cantaloupe balls or cubed melon
4 cups strawberries, hulled and cleaned
1 cup vanilla yogurt
1 cup sour cream
2 cups milk
In a small saucepan combine the pineapple juice, sugar and ginger root. Bring to a boil, stir until sugar is dissolved. Reduce heat. Simmer, uncovered, over medium heat for about 6 minutes until it has the consistency of a thin syrup. Remove from heat and cool. Place in a bowl. Add the melon balls and 2 cups of the cantaloupe balls. Cover and chill overnight. Blend or process strawberries until smooth. Pour into a bowl and set aside. Cover and blend or process the last 2 cups as of cantaloupe balls until smooth. In a large bowl mix the yogurt and sour cream. Add strawberries, blended melon balls and milk. Stir well to combine smoothly. Cover and chill overnight. When ready to serve, drain the melon balls, reserving the syrup. Stir the syrup into the chilled soup. Ladle soup into bowls and top with melon balls. Serves 8 to 10.
Strawberry Vanilla Cream Scones
2 cups all purpose flour
1 cup cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 teaspoons finely minced orange zest
3/4 cup chilled unsalted butter, cut into small pieces
1 egg, lightly beaten
1/2 teaspoon vanilla extract
3/4 cup buttermilk
2 tablespoon milk
sugar for sprinkling
2 quarts strawberries, washed, hulled, and sliced
whipped cream for topping
Preheat the oven to 425F. Line a baking sheet with parchment paper. In the work bowl of a food processor, combine the flours, baking powder, baking soda, salt, sugar and zest. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg, vanilla, and buttermilk and process until the dough comes together. Turn out onto a lightly floured work surface and knead gently to form a soft dough. Pat the dough into a 10 inch circle, cut into quarters, then cut each quarter into 3 pie shaped slices. Place scones on prepared baking sheet, brush with a little milk, and sprinkle with sugar. Bake 12 to 15 mintues, or until lightly browned and a toothpick inserted into the center comes out clean. Cool scones on a wire rack 5 to 10 minutes. Top each scone slice with strawberries and whipped cream. Serves 12.
Fruit Index |
Recipe Index |
Home