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03-20-2000 –20 Strawberry Recipes

Becky,LA (2000-03-20 22:42:39) :

MOM'S STRAWBERRY CAKE
Recipe By : MOM

1 box white or yellow cake mix
1 box strawberry jello
4 large eggs
1 cup cooking oil
1/2 cup strawberry juice or water
1/2 cup drained strawberries

Mix all ingredients as listed. Mix thoroughly.
Bake in 9x13 pan for 30 minutes at 350 degrees.
Ice with powered sugar(1 lb.), 3 T. butter and strawberry juice beaten together while cake is hot.

MED/TN (2000-03-20 20:20:45) :
STRAWBERRY MUFFINS WITH STRAWBERRY-HONEY SPREAD

2 cups biscuit mix
1/4 cup sugar, divided
1 large egg
1 (21-ounce) can strawberry fruit filling, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 stick (1/2 cup) butter or margarine
1/2 cup honey

Combine biscuit mix, 2 tablespoons sugar, and egg, beating vigorously with a spoon 1 minute. Fold in half of fruit filling. Spoon into greased muffin pans, filling two-thirds full. Stir together remaining 2 tablespoons sugar, cinnamon, and nutmeg. Sprinkle evenly over muffin batter. Bake at 400° for 15 to 20 minutes. Remove from pans immediately.

Microwave butter and honey in a microwave-safe container at HIGH 1 1/2 minutes, stirring 3 times. Stir in remaining fruit filling. Serve at room temperature with muffins, or cover and chill overnight, if desired. Makes 1 dozen.

STRAWBERRY SAUCE:

1 (10-ounce) package frozen strawberries, thawed
2 teaspoons cornstarch
1/3 cup light corn syrup
Process strawberries in a blender or food processor until smooth, stopping once to scrape down sides. Pour through a wire-mesh strainer into a small saucepan, discarding seeds. Whisk in cornstarch and corn syrup. Bring mixture to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Cool. Makes 1 1/3 cups.

* This is great served over brownies and ice cream/yogurt or pound cake.

Lori.NY (2000-03-20 15:55:09) : Strawberry Jello Mold

10 oz. frozen Strawberries
1 1/4 Cup Crushed Pineapple
1 Lg. Strawberry Jello
1/2 pint Sour Cream

2 Cups Boiling water
NO COLD WATER !!

Mix Jello with boiling water add frozen Strawberries and let thaw.. then add pineapple (do not drain) . Put 1/2 mixture in Tupperware jello mold.. set in refrigerator till molded.. Add 1/2 pint Sour cream and spread across the top a thin layer...then put the other half of Strawberry mixture on top.. Set in refrigerator overnight.. Double for Large Mold..

You may also use Raspberries instead of Strawberries..

granny/SC (2000-03-20 15:24:39) : Psychedelic Salad

1 cup sour cream
1 cup mandarin oranges
1 cup coconut
1 Pkg. frozen strawberries
1 cup marshmallows
1 cup crushed pineapple

Mix all of the above and let stand overnight. Makes 6 to 10 servings.

MED/TN (2000-03-20 13:20:37) : TROPICAL FROZEN YOGURT

2 cups fresh strawberry halves
2 large bananas, sliced
1/4 cup sugar
3/4 cup frozen pineapple juice concentrate, thawed and undiluted
1/2 cup plain low-fat yogurt

Process first 4 ingredients in a food processor until smooth, stopping once
to scrape down sides. Add yogurt, and pulse 3 or 4 times. Pour into an 8-inch square baking dish, and freeze until firm.
Process frozen mixture in food processor until smooth. Return to dish; cover and freeze. Makes 4 cups.

Kelly~WA (2000-03-20 13:19:37) : Strawberry-Almond Muffins

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1/2 cup milk
1 1/2 tsp. almond extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tbsp. baking powder
1/4 tsp. salt
2 cups strawberries, chopped
3/4 cup slivered almonds

Preheat the oven to 375 and line a 12 cup muffin tin with paper liners.

In a bowl of an electric mixer or food processor, cream the butter and sugar. Add the eggs, one at a time, and blend until fluffy.

Mix in the milk and the almond extract. In a separate bowl, sift the flours, baking powder, and salt. Add the flour mixture to the milk mixture and blend until just combined. Fold in the strawberries and almonds. Fill the muffin cups to the top and bake for 30 minutes, or until golden brown. Makes 12 muffins.

Kelly~WA (2000-03-20 13:17:06) : Strawberry Banana Smash

Half pint ripe Strawberries
One large ripe Banana
Couple tablespoons honey
Dry Lecithin or Oat Bran or both

Add Strawberries and Banana to a bowl and smash up-mix up with a fork. Add honey to taste and smash some more. Serve in a favorite bowl and top with dry lecithin or oat bran or both. Garnish with a fanned berry or thin slices of berry and banana.

Kelly~WA (2000-03-20 13:13:14) : SPARKLING STRAWBERRIES

6 cups (3 pints) strawberries, washed, capped, and halved
= cup sugar
3 Tbsp. orange juice
3 Tbsp. ginger ale

In a wide shallow bowl arrange strawberries. Sprinkle sugar over strawberries, orange juice, and ginger ale. Let stand at room temperature 1 hour, turning berries occasionally.

If there are leftovers, cover and store in refrigerator.
Makes 6 one cup servings.

Kelly~WA (2000-03-20 13:12:35) : STRAWBERRY TART

1 large package of cream cheese, softened
9-inch graham-cracker crust or baked pie shell
3 cups whole strawberries, hulled
= cup red-currant jelly

Carefully spread cream cheese in crust. Arrange berries pointed end up in single layer over cheese. Chill.

Heat jelly until smooth and of glaze consistency; spoon over berries. Serve at once or refrigerate.
Makes 8 servings.

Christy.AZ (2000-03-20 13:12:15) : Christy’s More or Less Easy Trifle

Pound cake or yellow cake, cut in 1-inch cubes (you can use angel food cake, but I think that makes it too sweet).
One 12 or 16 oz bag of frozen fruit – strawberries, blueberries, blackberries, raspberries.
One large or two small packages vanilla pudding mix – NOT instant, the kind you cook, PLUS the ingredients called for to make the pudding
8 oz whipping cream

This is pretty if you have a glass bowl to put it in. You can also put it in individual dessert cups.

Thaw the berries. Don’t drain, it’s important to use the juice. Taste to see if they need sweetening. They probably won’t, but if they do, add sugar to taste.

Put cake cubes in bottom of bowl, enough to make a respectable 1½ - 2 inch layer. You may have some cubes left over. Pour berries with their juice over the cake.

Make the pudding according to directions. This gives the berries & juice time to soak into the cake. Let the pudding cool a little bit (until it’s not too hot to put your finger in!) and pour over the cake/berry mixture. Put in fridge and chill.

When it’s all chilled, whip cream and put on top. You could garnish it with a few berries just before serving, but remember the berries are all juicy and the juice will run into the whipped cream unless you rinse them off.

Kelly~WA (2000-03-20 13:11:10) : STRAWBERRY TOWERS

1 box of a prepared and folded pastry for a 9-inch double crusted pie
1 quart strawberries
1/3 cup sugar
1-2 cups non dairy whipped topping

With a 3 inch round scalloped cookie cutter, cut out 18 pastry rounds. Place on ungreased baking sheet and prick with a fork.

Bake the rounds in a 425 degree oven for 15 minutes ( or until lightly browned. Remove from baking sheet and cool. Wash
strawberries. Reserve 6 berries for garnish. Hull remaining berries and slice. Place in a mixing bowl and sprinkle with 1/3 cup sugar. Let berries stand for 20 minutes.

About an hour before serving time, make strawberry towers by alternating pastry rounds and sweetened sliced strawberries to make 6 towers with 3 pastry rounds each, finishing with strawberries on top. Refrigerate for about 1 hour. Just before serving, top strawberry towers with whipped topping and garnish with reserved whole berries.
Makes 6 servings.

Kelly~WA (2000-03-20 13:08:59) : CREAMY FRUIT DIP

2 cups milk
1 (3 3/4 oz.) package instant vanilla pudding
2 cups non-dairy whipped topping
Fresh Strawberries

Combine milk and pudding according to package directions. Fold in whipped topping. Chill thoroughly, and serve with fresh strawberries. Yield: 4 cups of dip.

Kelly~WA (2000-03-20 13:07:39) : FRESH STRAWBERRY PIE

1 quart strawberries
1 cup sugar
2 = or 3 tbsp. cornstarch
2 tbsp. lemon juice
1 baked pie shell
= pint whipping cream (optional)
red food coloring (optional)

Wash berries and hull. Put one half of berries in sauce pan and crush. Mix sugar and cornstarch; add to crushed berries along with
lemon juice. Cook on medium heat until mixture thickens. Cool. Cut remaining berries into halves and mix with the cooked mixture.
Add a few drops of red food coloring to the cooked mixture before adding the uncooked berries. Pour mixture into baked pie shell.
Chill before serving. Serve topped with whipped cream.

Kelly~WA (2000-03-20 13:06:59) : STRAWBERRY CREAM CHEESE DELIGHT

2 (8-ounce) packages cream cheese, softened
= to 3/4 cup sugar - depending on sweetness of berries
3 cups sliced strawberries
1 cup whipping cream, whipped

Beat cream cheese and sugar with mixer until light and fluffy. Fold in strawberries and whipped cream. Turn into 5-6 cup mold.

Freeze at least 8 hours. Let stand at room temperature 30 minutes; unmold. Garnish with mint or strawberries.
Yield: 10 (1/2-cup) servings

Donna-Gaylord,.MI (2000-03-20 11:08:01) : Strawberry Trifle

1 7 inch prepared angel food cake (10 oz)
1/2 cup all fruit strawberry jam
1/4 cup white grape juice
1 TBS lemon juice
3 Cups slices strawberries

FOR THE CUSTARD:
3 TBS sugar
1 and 1/2 TBS cornstarch
2 large eggs
2 1/2 Cups milk
2 tsp vanilla extract

To prepare custard, in a medium saucepan, whisk together sugar, cornstarch, and eggs until smooth. Set aside In another saucepan, heat milk over med.heat until warm. Gradually whisk milk into sugar mixture. Cook custard, stirring constantly, over medium low heat, until thick and just boiling about 10 minutes. Stir in vanilla. Let Cool. Using a serrated knife, cut cake into three 1-inch horizontal layers. Spread layers with jam and reassemble. Cut cake into 1-inch slices and place in a large glass or ceramic dish. Sprinkle with grape and lemon juices. In individual serving bowls, layer the cake, custard and strawberries in 2 layers. Cover loosely with plastic wrap and refrigerate for at least 2 hours.

Shelby,IA (2000-03-20 10:49:34) : Berry Pineapple Parfaits

3 cups whole fresh strawberries
3 to 4 Tbsp sugar
12 scoops vanilla ice cream
1 can(8oz) crushed pineapple
Whipped topping

Reserve 6 strawberries for garnish
Slice the remaining strawberries and toss w/sugar; let stand for 10 minutes. Spoon half of the sliced berries into six parfait glasses. Top w/half of the ice cream and half of the pineapple. Repeat layers. Top with whipped topping and reserved strawberries. Yield: 6 servings.

Donna-Gaylord,.MI (2000-03-20 10:44:35) : Strawberry Pastries

1 Sheet frozen puff pastry (from a 17 and 1/2 ounce package)
1 package (3.4ounces) instant French Vanilla pudding
1 Cup low-fat milk
1 Cup vanilla nonfat yogurt
2 pints fresh strawberries

Remove frozen pastry from package, Do not unfold. Thaw at room temp for 20 minutes. Preheat oven to 400 degrees. On a work surface, gently unfold pastry. Cut into 4 strips 2 and 1/4 inches wide. Cut each strip crosswise into 3 pieces. Bake on ungreased baking sheet until puffed and golden, about 12 to 15 minutes. Place baking sheet on a wire rack to cool. Prepare pudding, according to package directions, but use 1 cup of milk and 1 cup of vanilla yogurt in place of the liquid called for. Using a serrated knife, halve pastries horizontally. Hull and slice strawberries. Place the halves of pastries on serving plates. Spoon about 3 TBS of pudding onto bottom halves of pastries. Spoon berries over pudding. Cover with pastry tops. Sift powdered sugar over tops.

Shelby,IA (2000-03-20 10:40:05) : Strawberry Syrup

1 pint fresh strawberries, halved
3/4 cup sugar
2 Tbsp corn syrup
1-1/2 tsp lemon juice
1/2 tsp butter or margarine
Waffles or pancakes

Place strawberries in a blender or food processor; cover and process until smooth. Transfer to a saucepan; add sugar, corn syrup, lemon juice and butter. Bring to a boil; boil and stir for 1 minute. Skim off foam. Strain seeds if desired. Serve warm over waffles or pancakes. Refrigerate leftovers; reheat before serving. Yield: about 1-1/2 cups.

Shelby,IA (2000-03-20 10:33:05) : Strawberry Soup

1 pint fresh strawberries, hulled
1/2 cup white wine or apple juice
1/2 cup sugar
2 Tbsp lemon juice
1 tsp grated lemon peel

In a blender, combine all ingredients. Cover and process until smooth. Pour into 2 bowls; cover and refrigerate until thoroughly chilled, 1-2 hours. Yield: 2 servings.

Donna-Gaylord,.MI (2000-03-20 10:22:45) : Fast fruit Shakes

1 cup plain nonfat yogurt
1/2 cup skim milk
2 medium peaches or nectarines slices about 2 cups
1 cup fresh strawberries or 1 cup frozen unsweetened, partially thawed
1 banana sliced
1 tbs wheat germ
1 tsp vanilla or almond extract
1/4 tsp cinnamon or nutmeg
4 ice cubes

In a blender, combine the yogurt, milk, peach or nectarine slices, 1 cup of strawberries, banana, wheat germ, vanilla, and cinnamon. Add the ice cubes
Blend until smooth and foamy about 30 seconds, add a few more ice cubes and blend until smooth. Pour mixture into chilled glasses.