Recipe: 10 Berry Recipes: TALK TKL Chat Room - 01-15-98

Strawberry Delight
Strawberry Cream Roll
Tangy Strawberry Soup
Avocado Raspberry Spice Salad
Raspberry Cobbler
Very Berry Cobbler
Fresh Fruit Fool (Britain)
Strawberries Romanoff
Blackberry or Dewberry pudding
Blackberry Cake

Betsy at TKL (07:26:36 am) :
Date: Wed, 18 May 1994 15:25:06 -0500
From: Lisa Tanner (LISAT@WINROCK.ORG)

Strawberry Delight

Crust--

1/2 cup flour
1/2 cup butter (melted)
1/2 cup chopped pecans

Combine in a 9 x 13 cake pan and press evenly in pan. Bake in 350 oven
for 10 - 15 minutes. Let sit until completely cool.

Filling--

8 oz. cream cheese
1 cup powdered sugar
1 cup non-dairy whipped topping
strawberries (as many as you like)
1 large container non-dairy whipped topping

Combine cream cheese, sugar and non-dairy whipped topping and beat with electric mixer
until smooth. Spread mixture over crust; cut strawberries into small
pieces and layer over filling. Top strawberries with container of
non-dairy whipped topping and if you like garnish top with chopped pecans or
strawberries.

Store in refrigerator.
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Betsy at TKL (07:51:05 am) :
From: mnh@catfish.ocpt.ccur.com (Michele Hardy)
Date: Wed, 27 Apr 1994 15:15:13 GMT

STRAWBERRY CREAM ROLL
=====================

An almond flavored jelly roll filled with strawberries, ricotta cheese
and apricot preserves.

4 eggs, separated
3/4 cup sugar
1 teaspoon almond extract
3/4 cup sifted cake flour
1 teaspoon salt
3/4 teaspoon baking powder
confectioner's sugar for garnish
Strawberry Cream Filling (recipe follows)
1 cup sliced strawberries for garnish

1. Preheat the oven to 400o. Grease a 10 x 15-inch jelly roll pan and line
it with wax paper. Grease the paper lining.
2. In the bowl of an electric mixer, beat the egg yolks with the sugar until
the mixture is light and fluffy. Add the almond extract.
3. Sift together the flour, salt, and baking powder and add the dry
ingredients to the batter.
4. In a separate bowl, beat the egg whites until stiff and gently fold them
into the batter.
5. Pour the batter into the prepared jelly roll pan and bake for 10 to 13
minutes, or until a tester inserted into the center comes out clean.
Turn the cake over onto a towel that has been dusted with confectioner's
sugar. Lift off the pan and let the cake cool for 10 minutes. Remove the
wax paper. Roll the cake with the towel, jelly roll fashion, and let the
cake sit in the rolled position on a rack for 20 minutes while it
continues to cool.
6. When the cake has cooled completely, unroll. Spread the inside with the
cheese mixture. Spoon the 3 cups of sliced strawberries over the cheese
filling. Re-roll the cake to form a log and place seam side down on a
platter. Dust the top with confectioners' sugar and garnish with the cup
of sliced berries. Chill the cake for 1 hour before serving.

8 portions

Strawberry Cream Filling:
------------------------
1/2 pound ricotta cheese
3 tablespoons apricot preserves
3 tablespoons Amaretto
3 cups sliced strawberries

1. In the bowl of an electric mixer, beat the ricotta cheese until it is
light and fluffy.
2. Add the apricot preserves and Amaretto and mix thoroughly.

Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)
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CC/CA (08:35:35 am) : Tangy Strawberry Soup

Great for a luncheon or dinner starter.

1 quart fresh strawberries
1 cup orange juice
2 teaspoons quick cooking tapioca
1 teaspoon ground cinnamon
1 cup buttermilk
3/4 cup sugar
1 1/2 tablespoons lemon juice
3 cantaloupes, halved
1 cup plain yogurt

Wash strawberries, reserving 6 for garnish. Hull remaining berries. Puree
strawberries in blender or food processor. Add orange juice, tapioca and
cinnamon; process for 10 seconds. Pour strawberry mixture into a 3 quart
glass casserole dish. Microwave on HIGH for 5 to 6 minutes or until tapioca
is transparent. Stir in buttermilk, sugar, lemon juice, and lemon rind.
Cover and chill 3 hours or overnight. When ready to serve, ladle soup into
melon halves. Garnish with yogurt and reserved strawberries.

Yield: 6 Servings
Prep Time 10 mins. Cook Time: 6 mins.
Stand Time: 3:00
State of South Carolina Department of Agriculture
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Dawn.NY (12:54:23 am) : RASPBERRY COBBLER

1/2 c. shortening
2 1/2 c. sugar
2 tsp. baking powder
1 1/2 c. flour
1 c. milk
4 c. berries
butter
1/2 c. hot water

Cream shortening and 1 cup sugar; sift baking powder and flour and milk.
Pour in baking dish, 9 x 13-inch; mix berries with rest of sugar and spoon
over batter. Dot with a little butter. Pour water on top and bake at 375
degrees for 30 minutes or until brown.
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SueA, CA (2:30:34 pm) : I am thinking of trying this one today

Very Berry Cobbler

Filling
3 tablespoons sugar
2 tablespoons cornstarch
1/4 cup plus 2 tablespoons orange juice 5 cups fresh or frozen cherries,
blueberries, or blackberries (or any combination)
Topping
2/3 cup unbleached flour
1/3 cup oat bran
1/3 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup nonfat buttermilk

To make the fruit filling, place the sugar and cornstarch in a medium-sized
saucepan, and stir to mix well. Stir in the orange juice and fruit. Cook
over medium heat, stirring constantly, for about 5 minutes, or until the
mixture is thick and bubbly.

Coat a 2-quart casserole dish with nonstick cooking spray. Pour the fruit
filling into the dish, and set aside.

To make the topping, combine the flour, oat bran, sugar, baking powder, and
baking soda, and stir to mix well. Stir in the buttermilk. Pour the batter
over the fruit.

Bake at 350 F for about 30 minutes, or until golden brown. Serve warm with
vanilla ice milk if desired.
From Secrets of Fat-Free Baking

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Margaret, MA (4:26:31 pm) :
Fresh Fruit Fool (Britain)

1 qt. ripe raspberries or blackberries
1 cup sugar
3 cups heavy cream

1.Place fruit in heavy saucepan and cook over low heat 30 minutes, stirring
and mashing fruit to extract its juices. Stir in sugar and simmer until
dissolved. Taste and add more sugar if desired.
2.Puree the fruit in a blender or food processor and force through a sieve.
Cover and refrigerate.
3.Just before serving, whip cream until stiff and fold into pureed fruit.
Serve immediately.

From: Memorex Library, International Recipes

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Bill,DC (9:33:02 pm) : * Exported from MasterCook *

Strawberries Romanoff

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:30
Categories : Desserts Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 quarts fresh strawberries -- cleaned and halved
1/2 cup Cointreau
2 tablespoons sugar
1 cup heavy cream -- whipped
1 pint vanilla ice cream
1/4 cup lemon juice

Cover strawberries with sugar and 2 tablespoons of Cointreau. Chill. Allow
the ice cream to defrost slightly -- put it in the bottom part of the
refrigerator instead of the freezer.

Whip the cream until stiff. In another bowl, beat the vanilla ice cream with
a wooden spoon. Fold in the whipped cream, lemon juice, and remaining
Cointreau and blend until smooth. Pour the whipped ice cream over the
chilled strawberries. Serve at once.
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DJ/KY (10:30:34 pm) : Blackberry or Dewberry pudding

2 c Flour
1/3 c butter
2 cups sugar
2 cups real hot water
1 teas. salt
2 teas. baking powder
1 C milk
2 cups berries

work sugar and butter together. Put in flour with baking powder, salt and
milk. Stir good. Pour berries on top, then 1 cup sugar and 2 cups water.
bake an hour.
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DJ/KY (10:36:21 pm) : Blackberry Cake

1/2 cup shortening
1 cup sugar
2 eggs
1/2 teas. cloves
2 C flour
1 teas. cinnamon
1/2 teas. salt
1 teas soda
1 cup fresh cooked berries

Cream shortening and sugar. Add beaten eggs, holding one egg white for
icing. Sift dry ingredients and add mixture. Add berries last. Cook 1 1/4
hours in greased and floured pan. Hold temperature at 325. Frost with
boiled icing.
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