your favorite strawberry recipes, please

Jude said:

We went strawberry picking today...came away with just over 20 lbs of
beautiful, ripe berries.

Now, what to do with them?

I don't do jam becasue I don't know how to can stuff, but I'm open to
any other ideas. I'm especially looking for a good shortcake recipe -
mine's ne of the type that bakes up like a biscuit. which is okay, but
I like the kinda that are like a sponge cake, too.

I know there's a million strawberry recipes online, but I got lost
wading through them so i figured people must have some tried-and-true.

thanks!
jude

20 lb wow... I don't have any recipes per se (how about smoothies?
strawberry-rhubarb pie?) but you can freeze the excess before they go
bad.

Chop or slice them, then add sugar before freezing. The sugar will
help preserve them in the freezer so they don't get icy.

Lucky you :>

Sue(tm)
Lead me not into temptation... I can find it myself!

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We went strawberry picking today...came away with just over 20 lbs of
beautiful, ripe berries.

Now, what to do with them?

I don't do jam becasue I don't know how to can stuff, but I'm open to
any other ideas. I'm especially looking for a good shortcake recipe -
mine's ne of the type that bakes up like a biscuit. which is okay, but
I like the kinda that are like a sponge cake, too.

I know there's a million strawberry recipes online, but I got lost
wading through them so i figured people must have some tried-and-true.

thanks!
jude

Not much help, but my personal fav is just strawberries dipped in whipped
cream, YUM! Simple and delicious. Also good w/yogurt and brown sugar as
the dip. Maybe I'll get some new ideas from this thread too<G>

Lynne A
[email hidden]

I'm ahead of you......abtou 1/3 of them a re sliced and freezer-ready.
The rest - well, spinahc-strawberry salad, straewberry-rhubabr pie,
smoothies, strawberry-pecan bread. Well, that leave abour 12 pounds for
new ideas!!

Also, i like em with sour cream and brown sugar. I'm looking forward to
using these, actually!

Oooh, strawberries sound so good right now. We used to have a
strawberry patch when I was little. I just like to eat them plain or
slice them and cover with milk and sugar for breakfast. Last summer,
I made a good salad -- sliced strawberries and mango with a few mint
leaves and a little sugar.

Tara

Jude said:

I'm ahead of you......abtou 1/3 of them a re sliced and freezer-ready.
The rest - well, spinahc-strawberry salad, straewberry-rhubabr pie,
smoothies, strawberry-pecan bread. Well, that leave abour 12 pounds for
new ideas!!

Also, i like em with sour cream and brown sugar. I'm looking forward to
using these, actually!

How about strawberry sorbet? It would use up a lot of berries and you
could keep it in the freezer and enjoy it later in the season when it
gets hot.

Also, I think there are recipes for refrigerator jam, where you don't
have to do the canning thing. I believe they don't last indefinitely,
but a fair enough length of time in the refrigerator. They might be
nice as gifts.

Sue(tm)
Lead me not into temptation... I can find it myself!

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We went strawberry picking today...came away with just over 20 lbs of
beautiful, ripe berries.

Wow! Thassalottaberries!

Quoted message said:

Now, what to do with them?

I don't do jam becasue I don't know how to can stuff,

I always said that, and then one time bought some pectin and some jars,
used the recipe in the pectin insert, and made blackberry preserves w/
some berries that we had picked. The preserves were delicious and it
was nice to have those jars on hand for little gifts, etc. It wasn't
that hard to make, either. Not saying that you should run out and buy
some jars today,.... but don't rule it out in future years...

Enjoy those berries!

Chris

Jude said:

We went strawberry picking today...came away with just over 20 lbs of
beautiful, ripe berries.

Now, what to do with them?

I don't do jam becasue I don't know how to can stuff, but I'm open to
any other ideas.

You should give jam a try. It's not hard. The recipe comes with the Certo
package. To prepare the strawberries you just hull them and slice them, or
pulse them in a food processor. Put the fruit and sugar in a heavy pot
and bring it to a rolling boil. The amount of time at a boil varies with
the fruit, but the recipe tells you how long for each kind. Take the pot
off the heat, stir in the required amount of Certo and let it sit for a
few minutes before pouring into you jars.

Jam jars can be purchased at hardware or grocery store. Everything should
be cleaned and sterilized. I stick the jars in a hot oven and the lids in
a pot of boiling water. Pour the jam into the jars up to about 1/2 inch
from the top. Screw tops on tight. Done.

Quoted message said:

I'm especially looking for a good shortcake recipe -
mine's ne of the type that bakes up like a biscuit. which is okay, but
I like the kinda that are like a sponge cake, too.

I like the biscuit type made with butter instead of shortening, and a
little sugar added.

Quoted message said:

I know there's a million strawberry recipes online, but I got lost
wading through them so i figured people must have some tried-and-true.

IMO, there are no recipes needed for strawberries. I consider it a
travesty to cook fresh strawberries because they are so good as nature
made them. They are good with a little sour cream and brown sugar. If
you really need to do something with the excess, put them in a bag with a
little sugar and freeze them. When they thaw they make a nice syrup that
is good on ice cream.

In article <[email hidden]>,

Jude said:

We went strawberry picking today...came away with just over 20 lbs of
beautiful, ripe berries.

Now, what to do with them?

I don't do jam becasue I don't know how to can stuff, but I'm open to
any other ideas. I'm especially looking for a good shortcake recipe -
mine's ne of the type that bakes up like a biscuit. which is okay, but
I like the kinda that are like a sponge cake, too.

I know there's a million strawberry recipes online, but I got lost
wading through them so i figured people must have some tried-and-true.

thanks!
jude

Strawberry Pie.

From fresh strawberries, has been known to make the earth stop spinning.
Absolutely delicious!

Like any fruit pie, so add your thickener accordingly. Lighter on the
sweetening, as the strawberries all by themselves are at the perfect
level of sweetness.

Bake and prepare to be elected dictator of your home!

H.

In article <[email hidden]>,

Jude said:

We went strawberry picking today...came away with just over 20 lbs of
beautiful, ripe berries.

Now, what to do with them?

I don't do jam becasue I don't know how to can stuff,

It's not difficult to learn how. :-) And I'd wager that most folks'
first canning experience involved making strawberry jam.
rec.food.preserving

Quoted message said:

but I'm open to
any other ideas. I'm especially looking for a good shortcake recipe -
mine's ne of the type that bakes up like a biscuit. which is okay, but
I like the kinda that are like a sponge cake, too.

I know there's a million strawberry recipes online, but I got lost
wading through them so i figured people must have some tried-and-true.

thanks!
jude

We had sliced strawberries with a bit of sugar sprinkled over and orange
juice drizzled atop on angel food cake last night. Let the berries,
sugar and OJ sit together for a half hour or so to draw some juice.

Slice them into freezer bags in your preferred quantity (I freeze
jam-recipe-sized packages, and sprinkle with a little sugar (or not).
Freeze. Enjoy next January.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

In article <[email hidden]>, Rowbotth

Quoted message said:

In article <[email hidden]>,

Jude said:

We went strawberry picking today...came away with just over 20 lbs of
beautiful, ripe berries.

Now, what to do with them?

I don't do jam becasue I don't know how to can stuff, but I'm open to
any other ideas. I'm especially looking for a good shortcake recipe -
mine's ne of the type that bakes up like a biscuit. which is okay, but
I like the kinda that are like a sponge cake, too.

I know there's a million strawberry recipes online, but I got lost
wading through them so i figured people must have some tried-and-true.

thanks!
jude

Strawberry Pie.

From fresh strawberries, has been known to make the earth stop spinning.
Absolutely delicious!

Like any fruit pie, so add your thickener accordingly. Lighter on the
sweetening, as the strawberries all by themselves are at the perfect
level of sweetness.

Bake and prepare to be elected dictator of your home!

H.

Baked? Interesting. I've only ever had a fresh strawberry pie with a
glaze on top. (And dictators appoint themselves, I believe -- no
election involved. "-)
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

In article <[email hidden]>, Dave Smith

Quoted message said:

Jude said:

We went strawberry picking today...came away with just over 20 lbs of
beautiful, ripe berries.

Now, what to do with them?

I don't do jam becasue I don't know how to can stuff, but I'm open to
any other ideas.

You should give jam a try. It's not hard. The recipe comes with the Certo
package. To prepare the strawberries you just hull them and slice them, or
pulse them in a food processor. Put the fruit and sugar in a heavy pot
and bring it to a rolling boil. The amount of time at a boil varies with
the fruit, but the recipe tells you how long for each kind. Take the pot
off the heat, stir in the required amount of Certo and let it sit for a
few minutes before pouring into you jars.

Jam jars can be purchased at hardware or grocery store. Everything should
be cleaned and sterilized. I stick the jars in a hot oven and the lids in
a pot of boiling water. Pour the jam into the jars up to about 1/2 inch
from the top. Screw tops on tight. Done.

Not quite. They should be processed in a boiling water bath and the
lids should be applied to only fingertip tightness before processing.

Note to OP: Certo is a brand of liquid pectin. Instructions are in
their leaflet. You can also consult the National Center for Home Food
Preservation: http://www.uga.edu/nchfp/
Good information and the site is easy to navigate.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

"Jude" <[email hidden]> wrote in news:1116694657.313671.77180
@z14g2000cwz.googlegroups.com:

Quoted message said:

We went strawberry picking today...came away with just over 20 lbs of
beautiful, ripe berries.

Now, what to do with them?

I don't do jam becasue I don't know how to can stuff, but I'm open to
any other ideas. I'm especially looking for a good shortcake recipe -
mine's ne of the type that bakes up like a biscuit. which is okay, but
I like the kinda that are like a sponge cake, too.

I know there's a million strawberry recipes online, but I got lost
wading through them so i figured people must have some tried-and-true.

thanks!
jude

jude,

At the cafe, we used to make strawberry frappés.

In a blender:

4 or 5 ice cubes
1-1/2 cup of milk
3 cups strawberries
2 Tbl (heaping) brown sugar

Blend until smooth.

Enjoy!

Andy

--
"Ladies and gentlemen, The Beatles!"
- Ed Sullivan (1964)

No specific recipes as I'm at work and away from my cookbooks, but you
can use them for a strawberry sundae sauce, make strawberry [censored],
strawberry ice cream, if you're fortunate enough to have an ice cream
maker, or just serve them sliced up plain with a bit of cream and
sugar. One way I like to eat strawberries is to make a plain vanilla
sponge or pound cake and serve it with berries and whipped cream. When
I make the sponge cake, I split the layer, spread some sliced
strawberries on the bottom layer, cover them with a bit of whipped
cream, then replace the top layer. If you're abstemious, as I am not,
this is fine in and of itself. Otherwise, I cover the whole cake with
the rest of the whipped cream, and decorate it with whole or sliced
strawberries. I might even serve a bowl of sliced or slightly mashed
strawberries on the side. Never fails to please. The cake looks very
pretty and just says "Summer."
Enjoy, even though you have made me hungry for strawberries with no way
to get any until I go home. =o)
Melissa

Melba's Jammin' wrote:>

Quoted message said:

Quoted message said:

Jam jars can be purchased at hardware or grocery store. Everything should
be cleaned and sterilized. I stick the jars in a hot oven and the lids in
a pot of boiling water. Pour the jam into the jars up to about 1/2 inch
from the top. Screw tops on tight. Done.

Not quite. They should be processed in a boiling water bath and the
lids should be applied to only fingertip tightness before processing.

I wash them thoroughly and stick them in a 300 degree oven, even hotter than
boiling water. After they have been in there for a while they are just as
sterilized as they would have been in boiling water, and I allow them to cool
slightly in the oven until ready for use. Works for me.

Dog3 wrote on 21 May 2005 in rec.food.cooking

Quoted message said:

Ohhhh... strawberry rhubarb pie. It's one of my favorites. I
love rhubarb pie and strawberry pie just by themselves though. I
don't have recipes, I don't bake much, except for muffins.
Another good thought, strawberry muffins. Anyone made them and
have a recipe?

Michael

Damsel gave me a nice recipe...Which I promptly LOST!
Perhaps if you allow her entry to the Cabal (tinc) she'd repost it.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

In article <[email hidden]>, Dave Smith

Quoted message said:

Melba's Jammin' wrote:>

Quoted message said:

Quoted message said:

Jam jars can be purchased at hardware or grocery store.
Everything should be cleaned and sterilized. I stick the jars in
a hot oven and the lids in a pot of boiling water. Pour the jam
into the jars up to about 1/2 inch from the top. Screw tops on
tight. Done.

Not quite. They should be processed in a boiling water bath and
the lids should be applied to only fingertip tightness before
processing.

I wash them thoroughly and stick them in a 300 degree oven, even
hotter than boiling water. After they have been in there for a while
they are just as sterilized as they would have been in boiling water,
and I allow them to cool slightly in the oven until ready for use.
Works for me.

I won't change your mind and you won't change mine, Dave, but if the OP
has never canned, I'd like to learn good procedures from the get-go.
-Peace to you and yours.
Barb
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

Dog3 wrote on 21 May 2005 in rec.food.cooking

Quoted message said:

MMMMMM.... I also just thought of a strawberry ice. I can make
ices in my ice cream maker. I'll have to give it a try. I've
made lemon and blackberry ices and they are wonderful.

Michael

Serve it on
Strawberry Rhubarb Crisp

Ingredients

CRISP TOPPING
3/4 cup Oats 175 mL
1/3 cup All Purpose Flour 75 mL
1/3 cup brown sugar, packed 75 mL
1/4 cup butter 50 mL

STRAWBERRY RHUBARB
2 1/2 cups rhubarb, diced 625 mL
2 1/2 cups strawberries, halved 625 mL
3/4 cup sugar 175 mL
1 tbsp lemon juice 15 mL
1/2 tsp cinnamon 2 mL

Preparations

TOPPING

COMBINE oats, flour and brown sugar. Cut in butter with pastry blender
until mixture is crumbly.

FRUIT

COMBINE all ingredients for the fruit mixture.

TURN into greased 1 1/2 qt (1.5 L) casserole.

SPRINKLE crisp topping evenly over fruit.

BAKE at 375°F (190°C) for 35-40 minutes, or until fruit is tender.
Serve warm or cold with plain or whipped cream or ice cream.

Makes: about 6 servings

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet said:

Damsel gave me a nice recipe...Which I promptly LOST!
Perhaps if you allow her entry to the Cabal (tinc) she'd repost it.

Here ya go. It's called rhubarb pie because the strawberries are optional.
This is damn good pie!

* Exported from MasterCook *

Sour Cream Rhubarb Pie

Recipe By 😄amsel's Heirloom Recipes
Serving Size : 0 Preparation Time :0:00
Categories : pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9 inch pie shell
1 rhubarb - to fill shell -- 1/4-inch pieces
1 cup sour cream
1 cup sugar
1 large egg
2 egg yolks
2 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1 pint strawberries -- unsweetened

1. Fill 9-inch pie crust with rhubarb (and strawberries if desired).
2. Combine remaining ingredients and pour over fruit.
3. Bake 40-50 minutes; top with Meringue, and bake for additional 10
minutes.

Note: This will make a 10-inch pie, if the rhubarb is cut fine.

Source:
"Pat Zastera"

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Monsur Fromage du Pollet said:

Strawberry Rhubarb Crisp

Evil, I tell you! Evil!

Carol
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