| 2 Cups washed, crushed strawberries
(start with about 1 quart whole berries)
|¾ Cup water|
|4 Cups sugar||1 Box powdered fruit pectin (1 3/4 oz)|
|1 Tbsp plus 1 tsp rice vinegar||1 Tbsp sesame seeds, toasted|
Place crushed berries into a large bowl. Add the sugar to the fruit, mix well, and let stand for 10 minutes. Mix water and pectin in a small saucepan, bring the mixture to a boil, and boil for 1 minute, stirring constantly. Remove from heat and stir the pectin into the fruit. Continue stirring for 3 minutes. Ladle quickly into sterilized freezable jars, leaving ½ inch of headroom. Seal immediately with sterilized tight-fitting lids. Let jars stand at room temperature until the jam is set. Freeze. Makes 5-6 8-ounce jars.
|4 Cups strawberries, hulled|
|4 Cups sugar|
|2 Tbsp lemon juice|
Mix the berries and 2 cups of the sugar in a large saucepan. Heat to boiling, stirring constantly. Boil for 2 minutes, continuing to stir. Add the remaining 2 cups of sugar. Return to boiling and stir while the mixture boils for 3 minutes. Remove from the heat. Add the lemon juice. Pour into a large bowl and skim the top. Stir frequently, skimming the top. Cover the bowl and let stand overnight. Pour into jars, cover with lids, and freeze. Makes 2-3 pints. Store this jam in the freezer until ready to use. After opening, it keeps for up to 3 weeks in the refrigerator.
|5 Cups crushed berries (start with 2 quarts whole berries)|
|7 Cups sugar|
|1 box powdered fruit pectin|
Stir powdered pectin into the berries. Bring berries and pectin to a boil and add sugar all at once. Again, bring the mixture to a boil for one minute, stirring constantly. Remove from heat and fill jars.
|1 (16-ounce) container fresh strawberries or 1 (16-ounce) package thawed frozen strawberries|
|1 (5-ounce) can evaporated milk||2 tablespoons lemon juice|
|2 tablespoons sugar||1/4 teaspoon salt|
|1 1/2 cups whole milk||1 (14-ounce) can sweetened condensed milk|
Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes. Process strawberries, lemon juice, and salt in a blender or food processor until smooth. Stir into milk mixture. Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.) Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
|Pastry for 2-crust 9” pie||¼ C cornstarch||1 T butter or margarine|
|1 C sugar||2 pints fresh strawberries, hulled||Sugar|
Divide pastry almost in half. Roll out larger half on floured surface to 13” circle. Line 9” pie plate with pastry. Trim edge to ½” beyond rim of pie plate. Combine 1 C sugar and cornstarch in bowl. Cut strawberries in half. Add to sugar-cornstarch mixture, tossing with a fork to coat. Arrange strawberry mixture in pastry-lined pie plate. Dot with butter. Roll out remaining pastry to 11” circle. Cut slits. Place top crust over filling and trim edge to 1” beyond rim of pie plate. Fold top crust under lower crust and form a ridge. Flute edge. Sprinkle crust with sugar. Bake at 425 for 40 minutes, or until curst is golden brown. Cool on rack. Makes 6 to 8 servings.
|3 large eggs||1 tsp vanilla||Soft jelly or jam|
|1 C sugar||1 Cup sifted flour||1 Cup sweetened whipped cream|
|5 Tbsp water||1 tsp baking powder||2 Cup sliced fresh strawberries|
|¼ tsp salt|
Grease and flour a 15 ½ x 10 ½ “ jelly roll pan or line a pan with greased paper (waxed, plain, or aluminum foil) and turn up edges to make the proper size pan. Beat eggs with rotary beater until thick. Gradually beat in sugar. Beat in water and vanilla all at once. Sift flour, baking powder, and salt together and beat in all at once. Beat just until smooth. Pour into prepared pan. Bake at 375 just until cake tests done, about 12 to 15 minutes. Loosen edges and immediately turn upside down on a towel sprinkled with confectioners’ sugar. If you have used paper, quickly and carefully pull it off. Roll up cake, beginning at short end. Wrap in the towel until cool (1/2 hr). Less than an hour before serving, unroll the Jelly Roll cake. Spread with whipped cream. Sprinkle with strawberries. Re-roll and chill. Serve in thick slices.
|1 (8 oz) pkg cream cheese, softened||1 Cup whipped cream|
|2 Cups powdered sugar||Fresh Whole Strawberries|
|2 tsp vanilla|
Beat cream cheese, powdered sugar, and vanilla at medium speed with a electric mixer until fluffy. Fold in whipped cream; serve with berries.
Citrus-Cream Cheese Dip : Add 1 Tbsp grated lime, lemon, or orange rind with cream cheese mixture. Proceed with recipe as directed.
Orange-Flavored Cream Cheese Dip : Add ¼ Cup orange liqueur with cream cheese mixture. Proceed with recipe as directed.
Orange Marmalade-Cream Cheese Dip : Add ½ Cup orange marmalade with cream cheese mixture. Proceed with recipe as directed.
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