Basic Strawberry Jam
2 quarts strawberries
7 cups sugar
1 pkg Fruit Pectin
Wash and stem berries. Crush them , small amounts at a time.
Measure out 5 cups of the crushed berries and place in a large pot.
Place sugar in a separate bowl.
With the berries in the pot, slightly hot - add Fruit Jell Pectinand a butter shot- 1/2 tsp butter. Bring mixture to a full rolling boil over high heat, stirring vigorously to a beat.
Add sugar to fruit. Bring to full rolling boil, stirring continuously, Oh ain't it Royal.
Continue to boil for 2 full minutes while stirring continuously.
Remove from heat and fill hot, sterile jars leaving 1/4 inch HEAD-SPACE.
2/3 cup sugar
1 pint strawberries, washed and hulled
1/3 cup water
1 tablespoon lemon juice
Place sugar and 1/3 cup water in a small saucepan, stir and bring to a boil. Simmer until the sugar is completely dissolved.
Allow the syrup to cool completely. Hasten cooling by setting pan in a shallow bowl of ice water.
Place half the berries in the jar of a blender; add lemon juice and all the cooled syrup. Puree until smooth.
Press through fine sieve to remove some of the strawberry seeds, if desired.
Coarsely chop remaining strawberries and add to strawberry puree. Serve. Can be stored refrigerated, in tightly covered containers for up to 4 days.
Strawberry Cheese Pie
1 unbaked pie shell
1 small carton Cool Whip
2 Tbsp. corn starch
1 pkg. (3 oz) strawberry gelatin
1 8 oz. block cream cheese
3/4 cup sugar
1 cup 4-X powdered sugar
1 cup water
4 cups sliced strawberries
Directions:Bake pie shell at 450 degrees for 8-10 minutes. Cool on wire rack. Beat cream cheese and 1 cup 4-X powdered sugar. Fold in cool whip. Pour this mixture into pie crust and refrigerate.
In saucepan, combine sugar (3/4 cup), cornstarch, and water until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in gelatin.
1 large package of cream cheese, softened
9-inch graham-cracker crust or baked pie shell
3 cups whole strawberries, hulled
1/2 cup red-currant jelly
Carefully spread cream cheese in crust.
Arrange berries pointed end up in single layer over cheese.
Heat jelly until smooth and of glaze consistency; spoon over berries. Serve at once or refrigerate. Makes 8 servings.
1 1/2 cups heavy cream
6 ounces semi sweet chocolate, melted and cooled
1 1/2 pints strawberries, cleaned
Whip the cream until firm. Fold in the melted chocolate. Reserve 6 strawberries for garnish. Puree remaining and strain.
Alternate strawberry puree and chocolate cream in parfait glasses.
Top with whole strawberries. Serve cold.
Strawberries and Cream
1 cup whipping cream
2 tablespoons white sugar
1/2 cup sour cream
1 tablespoon Grand Marnier or Amaretto liqueur
1 1/2 - 2 pints fresh strawberries, washed and hulled
In a large mixing bowl whip the cream and sugar with a mixer until thick but not stiff Add the sour cream and beat until mixture is thoroughly combined. Continue to beat while gradually pouring in the liqueur.
Divide strawberries between 6 dessert dishes. Reserve 6 strawberries for garnish. Pour cream over berries. Top with a reserved strawberry. Serve immediately.
1 pint fresh strawberries
1/4 cup Amaretto liqueur
Vanilla ice cream
Wash and hull strawberries; drain. In a large bowl, marinate strawberries in Amaretto liqueur overnight.
Serve over ice cream and sprinkle with slivered almonds.
Strawberry Cream Pie
1 package (4-serving size) vanilla instant pudding and pie filling
1 cup sour cream
1/2 cup milk
2 cups frozen whipped topping, thawed (plus extra for garnish, if desired) (1 8-ounce container equals 3.5 cups)
1 prepared 9-inch graham cracker pie crust
2 cups fresh strawberries, hulled, rinsed and patted dry In a large bowl, combine the vanilla pudding mix, sour cream, milk, and orange rind. Add the whipped topping and beat with a wire whisk for 1 minute or until well blended. Spoon half the mixture into the pie crust. Press the strawberries, stem-side down, into the mixture, then top with the remaining mixture. Freeze the pie for about 1 hour or refrigerate for 3 hours before serving. Garnish with additional whipped topping and/or strawberries. Yield: 6 to 8
Strawberry Cheese Tart
1 pound low-fat cream cheese, softened
1/2 cup low-fat sour cream
3 Tablespoons sugar
1 teaspoon grated lemon peel
12 packaged graham cracker tart shells (about 3.5 inches in diameter)
2/3 cup strawberry preserves
Combine cream cheese, sour cream, sugar and lemon peel in small bowl; beat until smooth.
Spread evenly into crumb crusts; refrigerate about 4 hours. Before serving, spread the strawberry preserves over the filling.
Strawberry Custard Cake
2 lb of strawberries.
10 oz frozen pound cake, thawed and sliced.
1 egg yolk, beaten.
3 cups of milk.
1/2 cup of granulated sugar.
1/2 cup of sliced almonds, toasted.
1/2 cup of seedless raspberry jam.
1/2 cup of cornstarch.
3 tablespoons of orange juice.
1 teaspoon of vanilla.
Mix together sugar, cornstarch and milk in a saucepan.Cook over a medium heat for about 10 minutes, stirring, until mixture comes to boil.
Boil for 1 minute; then remove from heat.Add 1/2 cup of this mixture to the beaten egg yolk; then return the mixture to saucepan, beating thoroughly.
Cook for 3-4 minutes then Add the vanilla and set aside to cool.
Place the slices of pound cake along the bottom of a large dish.Spread slices with the raspberry jam.
Slice the strawberries and place over jam.Drizzle orange juice over the strawberries. Spread custard over top; then sprinkle with almonds.
Cover and refrigerate.
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