Frozen Strawberry Yogurt
4 cups sliced strawberries
1/2 cup frozen orange juice concentrate, thawed
1 medium banana, sliced
1/2 cup packed light brown sugar
2 cups low-fat french vanilla yogurt
1 tsp. vanilla
Place strawberries, banana, brown sugar, orange juice concentrate and vanilla in food processor; puree. Add yogurt and blend just until mixed. Pour strawberry mixture into an ice cream maker and freeze according to manufacturer’s directions. Makes about 6 cups.
Baked Strawberry/Cream Cheese French Toast
1 loaf French bread
1 8 oz. pkg. cream cheese
2 Tbsp. milk
Combine strawberry jam and fresh strawberries (quartered) to make a spreadable mixture.
Slice bread about 1/2 inch thick. Spread cream cheese on one slice and jam/strawberry mixture on another. Put together as a sandwich. Beat eggs, then whisk in milk. Dip sandwich in egg mixture and place in baking dish. Continue the above procedure until all sandwiches are dipped. If any egg mixture is left over, pour it over the bread in baking dish. Bake at 350 degrees until golden brown, about 30 minutes.
Strawberry Rhubarb Pie
1 1/4 cup sugar
2 cups rhubarb in 1” pieces
1/8 tsp. salt
2 Tbsp. butter or margarine
1/3 cup flour
2 Tbsp. sugar
2 cups fresh strawberries
pastry for 2 crust pie
Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawberries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Install top crust and flute edges to make high-standing rim. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents in top crust. Bake at 425 degrees 40 to 50 minutes or until rhubarb is tender and crust is browned.
Merry Berry Punch
2 quarts Frozen whole Strawberries
2 quarts Orange Juice
2 quarts Pineapple juice
Purée strawberries. Blend strawberry purée with orange and pineapple juice. Serve as punch over ice or add 3 quarts 7-Up for a sparkling punch.
1/3 cup + 1 Tb sugar
1 tablespoon flour
1/4 teaspoon salt
3 eggs, separated
2 cups milk, scalded
1 1/2 teaspoons vanilla
1 package vanilla wafer cookies, (16oz)
2 cups strawberries, fresh or frozen, sliced
In top of double boiler combine 1/3 cup sugar, flour, salt, egg yolks, milk, and 1 teaspoon vanilla; cook, stirring constantly, until custard thickens. Line bottom and sides of a baking dish (1 1/2-quart size) with vanilla wafers, alternate layers of custard mix, wafers, and berries. Beat egg whites until stiff peaks form; add the 1 tablespoon sugar and 1/2 teaspoon vanilla. Spread meringue on custard and bake in a 300 degree oven until meringue is browned.
Asparagus With Strawberry Vinaigrette
1 tbl. Walnut oil
1/2 c Peanut oil
1 1/2 tsp Honey
1/4 c Strawberry vinegar
2 c capped strawberries
2 1/2 lb Asparagus
Trim asparagus and cut each stalk in thirds. Steam until tender but still crisp. (Thin young stalks take 5 minutes.) Plunge in ice water; drain. Wash strawberries, then hull. Cut strawberries in half; combine with asparagus. Combine dressing ingredients; toss asparagus and strawberries gently with dressing. Chill well before serving.
3 cp. sliced strawberries
3/4 cp. rose wine
1/2 cp. Water
1 cp. sugar
1 cp. fresh orange juice
1-1/4 cp. sour cream
1 tbsp. corn starch mixed w/ 1 tbsp. water
Combine strawberries, sugar and water in saucepan. Bring to a boil and simmer 5 minutes. Stir in corn starch and water mixture, wine and juice. Bring mixture to a boil and cook, stirring constantly, until slightly thickened. Cool 15 minutes. Pour into a blender or food processor and puree. Stir in sour cream, and chill. Serve garnished with sliced strawberries and mint.
Cold Cucumber Mint Soup
3 cucumbers, peeled, seeded, and chopped for puree
1 cup cucumbers, peeled, seeded, and finely diced cucumber
1 cup plain yogurt
2/3 cup sour cream
1/2 teaspoon English-style dry mustard, or to taste
1/4 cup chopped fresh mint leaves
cucumber slices and mint sprigs for garnish
In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup at least 6 hours or overnight.
Stir in finely diced cucumber and chopped mint and garnish soup with cucumber slices and mint sprigs.
Yield Makes about 4 1/2 cups
6 cups thinly sliced pickling cucumbers (about 2 pounds)
2 cups thinly sliced onion
1 1/2 cups white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced
- Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
- Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.
Note: Pickles may be stored in the refrigerator for up to one month.
Marinated Cucumber, Onion and Tomato Salad
1 cup water
1/2 cup distilled white vinegar
1/4 cup vegetable oil
1/4 cup sugar
2 teaspoons salt
1 tablespoon fresh, coarsely ground black pepper
3 cucumbers, peeled and sliced 1/4-inch thick
3 tomatoes, cut into wedges
1 onion, sliced and separated into rings
- Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
- Cover bowl with plastic wrap; refrigerate at least 2 hours.
CHECK BACK FOR MORE SEASONAL RECIPES AS WE ADD THEM!