This page contains a collection of the "Favourite Strawberry Recipes" that I have used or that others have sent to me. Credits are given where known.
Provided By: Ms. Diane W. Bradley
Provided By: Jenni A. M. Merrifield
Originally From: Better Homes And Gardens New Cookbook, 1981, p. 51
Ingredients: - 2 cp. Vanilla ice cream (1 pint) - 1 cp. Milk - 1 10 oz., package frozen strawberries (thawed but undrained)
Place vanilla ice cream in a blender container, add milk and the thawed strawberries. Cover; blend till mixture is smooth. Poor into glasses. Serve immediately. Makes about 2 (8oz.) servings.
Provided By: Jenni A. M. Merrifield
Originally From: Better Homes And Gardens New Cookbook, 1981, p. 280
Pie Ingredients: - 1-1/4 cp. sugar - 3 tbsp. quick cooking tapioca - 1/4 tsp. ground nutmeg - 3 cp. rhubarb, cut into 1/2-inch pieces - 2 cp. sliced, fresh strawberries - Pastry for Double-Crust Pie (see below) - 2 tbsp. butter Oven Temp: 375 degrees F.
Stir together sugar, tapioca, nutmeg and dash of salt. Mix rhubarb pieces and strawberry slices together. Add sugar mixture to rhubarb and strawberries; toss to coat fruit. Let fruit mixture stand for 15 minutes. Fill a pastry-lined 9" pie plate with fruit mixture; dot with butter. Adjust top crust. Seal and flute edge. Cover edge of pie with foil. Bake in a 375 degree F. oven for 25 minutes. Remove foil and bake for 25 minutes more or till golden. Server Warm, plain or with vanilla ice cream. Makes 8 servings.
Double-Crust Pastry Ingredients: (p 288) - 2 cp. all purpose flour - 1 tsp. salt - 2/3 cp. shortening or lard - 6 to 7 tbsp. cold water
In a mixing bowl stir together flour and salt. Cut in shortening or lard until pieces are the size of small peas. Sprinkle 1 tbsp. of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened.
Divide dough into two parts, forming each into a ball. On a lightly floured surface, take one of the halves and flatten the dough with hands. Roll dough from centre to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9" pie plate. Ease pastry into pie plate, being careful no to stretch pastry. Trim pastry even with rim. For top crust, roll out remaining dough. Place desired pie filling (i.e. strawberry-rhubarb filling) into pie shell. Top with pastry for top crust. Trim top crust 1/2-inch beyond edge of pie plate. Fold extra pastry under bottom crust; flute edge. Cut slits into the top crust to allow steam to escape while cooking. Bake as directed in individual recipe.
Provided By: Kalpana Shankar
"I came up with this one on my own and it's a healthy breakfast, dessert, or snack."
Ingredients: - 1.5 cup frozen berries, partially thawed - 1 cup plain non-fat yogurt - 1/2 tsp. vanilla - 4 tbsp. frozen pineapple concentrate - orange or pineapple juice (as much as needed)
Put everything except orange juice in blender. Start mushing; add orange juice to make everything smush properly. Don't over-smush; occasionally stop the blender push the berries down. Serve in tall drinking glasses.
Provided by: Peter, The old strawberry grower
Ingredients: - 4 to 4-1/2 lbs Strawberries - 1 Gallon Water - 2 lbs. Sugar - 1 tsp. Acid Blend (Do Acid Test) - 1/8 tsp. Tannin - 1/2 tsp. Peptic Enzyme - 1 tsp. Yeast Nutrient - 1 Campden Tablet (plus more tablets for each rack) - 1 pack Cote's de Blanc Yeast
Wash and remove the stems and leaves. Use a straining bag and fill with the strawberries. Tie the top, commence to crushing and mashing. Leave straining bag in the bucket. Add water, sugar, acid blend (do test), tannin, peptic, enzyme, and yeast nutrient . Stir well. Before you add the yeast, you will need to sterilize the must. Crush up one campden tablet and add to the must. Stir and cover for 24 hours. Now you may add the yeast. Stir well, cover and stir every day for 4-5 days. Then siphon into your 1 gallon jug, put rubber stopper on and airlock. Siphon every 2 weeks and add 1 crushed campden tablet every time you rack. It will take about 2-3 months before your wine is clear enough to bottle. You can make more than one gallon if you just multiply out the recipe to however many gallons you want to make. One pack of yeast will work for 5-7 gallons. ENJOY!
Provided by: Martin Tuttle
"Thought this might be an interesting-and-strawberry departure for the grill, now that summer days are here. It works well on foul, fish, pork, and beef."
It's from "Sweet Heat" by Melissa Stock and Dave DeWitt, 10 Speed Press.
Ingredients: - 2 cups fresh strawberries, hulled and sliced - 1/3 cup strawberry preserves - 1/3 cup ketchup - 2 tablespoons "regular" soy sauce - 2 tablespoons lemon juice ("fresh squeezed please") - 1 large clove of garlic, minced - 1 teaspoon fresh, chopped ginger - 1/2 teaspoon cayenne powder - 1/2 teaspoon fresh grated lemon zest (HINT: either use a zester or use a vegetable peeler to remove the skin from the white pith then chop fine) - 1 scallion, minced (use about an inch of the leaves as they are bitter up top) - 2 tablespoons chopped, fresh cilantro
Place all ingredients in a food processor or blender and puree until smooth. Makes 2 Cups.
Provided by "Blackhawk" (Tracy)
Here is an excellent recipe for a strawberry cream pie. I've had it so long I don't remember where I got it from originally. It is an all time family favourite!!
Title: Strawberry Cream Pie Categories: pies Yield: 6 servings For Each Pie 1 9-inch baked pie crust 1 recipe cream filling (see below) Almonds, slivered, toasted Cr: 3 tbsp. cornstarch 1/2 tsp. salt 1/2 cp. sugar 3 tbsp. flour 2 cp. milk 1 egg, slightly beaten 1/2 cp. whipping cream, whipped 1 tsp. vanilla Fresh strawberries Glaze 1/2 cp. fresh strawberries 1/2 cp. water 2 tsp. cornstarch 1/4 cp. sugar
DIRECTIONS FOR CREAM FILLING:
Mix first 4 ingredients. Gradually stir in milk. Stirring constantly, bring to a boil; reduce heat and cook and stir till thick. Stir a little of hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. Beat cream filling well; fold in whipped cream and vanilla.
DIRECTIONS FOR PIE:
Toast almonds until lightly browned, then sprinkle over the bottom of the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of the strawberries. Pile atop filling.
DIRECTIONS FOR GLAZE:
Crush 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir into berry juice. Cook, and stir till thick and clear. Cool slightly; pour over halved strawberries. Keep refrigerated till serving time.
Provided by: Paul B. Atwood
You can make a really good strawberry drink by putting a cup or two of strawberries in a blender with lemonade. You do have to be careful of all the seeds, though.
Provided by: Lilia Prescod
Hello. I got this recipe from Disney's Family Cookbook (1996) page, 33
Ingredients: - 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.
Provided by: Sally M.
Ingredients: - 1 qt. of strawberries - 1/2 pkg. of (wild strawberry jello) "the wild works best" - 2 tablespoons of cornstarch - 1 cup of sugar - 1 cup of hot water - 1 pre-baked pie shell
Mix all dry ingredients together, add cup of hot water and cook over low heat till it comes to a boil and thickens (stirring constantly) Clean and slice berries in half, place in pie shell. Pour mixture over berries. Chill in refrigerator for 3-4 hours.....THEN ENJOY, IT'S BERRY DELICIOUS!!
Provided by: Betty Isaac
Here is a recipe I just discovered from a friend. It can be used with just about any type of fresh fruit. I'm not sure where the recipe originally came from. It also works really well with rhubarb.
Ingredients: - 1-1/2 cp. sugar - 1-1/2 cp. water - 1 pint fresh strawberries - 2 cp. flour - 4 tsp. baking powder - 1 egg - 1/2 tsp. salt - 4 tbsp. shortening - 3/4 cp. milk
Boil 1 1/2 cp. sugar and 1 1/2 cp. water for five minutes. Set aside.
Hull and slice 1 pint of strawberries.
Mix remaining ingredients and form into a ball. Roll out dough. Spread with chopped strawberries. Roll up like a jelly roll. Cut in slices approximately 1 inch thick and place in a greased 13" X 9" pan. Pour syrup over rolls. Bake at 450°F for 25 - 30 minutes. Let cool.
Serve with whipping cream.
Provided by: Lucille J. Adams
Recipe was given to me by Belvadean Strimple
Ingredients: - 1 large can pineapple juice - 1 pkg. orange Kool Aide - 2 pkg. strawberry Kool Aide - 3 cp. sugar - 2 qt. water - 1 qt. gingerale - l/3 cp. Real Lemon - 3 ripe bananas - l qt. strawberries
Mix first 7 ingredients together. Puree strawberries & bananas in blender. Add to other ingredients. Freeze in several containers or plastic freezer bags. When ready to use half thaw and add 7Up, Sprite or Mountain Dew to make a slush. (Three frozen qt. sized bags of slush and 1 litre Sprite will fill a punch bowl). Guaranteed delicious!!
Provided by: Dick McCurdy
I love strawberries especially, but the wonderful flavour comes from mixing fruits. I do not use any frozen fruits but I recommend any of the following: Strawberries, Pineapple, Banana, Blueberries, Cantaloupe, Honeydew, Melon, Kiwi Fruit, Apple, Pears. If you use apples and/or pears, core and slice thinly (1/8-1/4 inch) and place around the edge of the bowl standing up. This makes the holding capacity of the bowl greater! Yum-Yum!
Layer the following in a soup bowl: - 1/2 C Vanilla yogurt - 1/2 C Heartland Granola - 1 C Mixed Fruit (cut up to spoon size)
Provided by: Bob Brown
[This] is my famous (at my house) strawberry banana smash recipe. Hope you enjoy it.
Recipe Yield: One
- Half pint ripe Strawberrys - One large ripe Banana - Couple tablespoons honey - Dry Lecithin or Oat Bran or both
Add Strawberrys 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.
Provided by: April Hechter
Sounds really simple...Tastes really good!
- Half-fill tall glass with washed, sliced, fresh strawberries. - Add milk (low-fat or whole) just enough to cover berries. - Add sugar (or sugar substitute)** +/- 1 tsp.
Blend in glass with wand-type hand blender, on fairly high speed, until all lumps are gone and glass has "filled up". Serve immediately.
** I prefer Equal to Sweet 'n Low -- 1 or 2 packets seems best
Date: Comment: Sep. 24, 1997 - Added PICS information Apr. 05, 1997 - Strawberry Banana Smash Recipe - Basic Strawberry Frappe Feb. 13, 1997 - Corrected spelling to British/Canadian - Added WIDTH and HEIGHT tags to images Nov. 15, 1996 - background colour change Oct. 31, 1996 - Modifications for move to 'www.jamm.com' Apr. 21, 1996 - Added links to text-only version of site - Added recipe for Strawberry Fruit Shake Mar. 26, 1996 - Added "keywords" and "description" META tags Mar. 24, 1996 Initial Creation for URL at vanbc.wimsey.com/~jam/