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Favorite Strawberry Recipes
We are often asked for favorite recipes when our customers come in with wonderful fresh strawberries. Eat them right away, or freeze them. Through the years we've collected some terrific recipes. Here are some of them.
Iced Strawberry Soup
(a favorite recipe from Homestead Farm customer Irene Fischer who got it from a newspaper)
2 pints strawberries (1 quart)
1/2 cup cold water
1/2 cup orange juice
1/2 cup sugar, or to taste
1/8 teaspoon ground cardamom
2 cups plain yogurt
Wash and hull strawberries. Puree strawberries with the water in container of blender. Pour mixture into large bowl; stir in orange juice, sugar and cardamom until sugar is dissolved. Blend in yogurt; chill.

Serve in chilled bowls garnished with additional sliced strawberries and sprigs of mint, if you wish.
Elizabeth Schwart’s Strawberry Bread
(a favorite recipe from Homestead Farm customer Irene Fischer who got it from a newspaper)
3 eggs
1 1/2 cups sugar
1 cup salad oil
1 tablespoon vanilla
2 cups flour
1 cup quick oats
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups crushed strawberries
Beat eggs and sugar; add oil and vanilla.

Mix in flour, oats, cinnamon, soda, salt and baking powder. Add strawberries and mix well.

Pour into two greased and floured 4- x 8-inch loaf pans. Bake 1 hour at 350 degrees.
 The Other Salad (A Strawberry Salad)
Recipe sent in by Sandra Jones Ireland; Charlottetown, Prince Edward Island, Canada. Home of Lucy Maud Montgomery, author of Anne of Green Gables.
1 pint strawberries, washed, hulled, and sliced in half.

1 cup of low fat/dry cottage cheese. (Large curd works O.K.)

1-2 medium sized bunches of either green or red seedless grapes. (red preferred)- (If you can’t get the seedless grapes, just de-seed the grapes before adding to the mixture of ingredients.)

1 to 2 stalks of celery.chopped into small pieces, though not finely chopped.

1 or 2 bananas..peeled, and thinly sliced, and add to the strawberries .
The Other Salad

Set aside Strawberries and sweeten with Splenda, sugar, Equal or which ever sweetner you prefer.

Take a bunch of grapes, cut in half, remove any seeds. Add to the chopped celery,

Mix into these ingredients, the cottage cheese. JUST before serving, add all the fresh strawberries

Serve with fresh bread.

Note: Adjust quantities for larger or smaller amounts as preferred. This can be served as a light meal by itself with fresh bread or baking powder biscuits. Refrigerate leftovers, but doesn’t keep well beyond 12 hours.

For variety, you may want add some dates, but that will make the mixture sweeter.


Recipe sent in by Sandra Jones Ireland; Charlottetown, Prince Edward Island, Canada. Home of Lucy Maud Montgomery, author of Anne of Green Gables. Thank you Sandra!

 A shortcake for your fresh strawberries!
2 cups flour
4 tsp baking powder
1/2 tsp salt
2 T sugar
1/2 cup butter or margarine
3/4 cup milk
Add all the ingredients and mix, just like biscuits! Roll the dough 1/2 inch thick. Divide in 2 parts and place in greased pan. Drizzle a little melted butter over and place the second layer on top.
Bake at 400 degrees F for 10 to 15 minutes.

It’s so easy. Have some tonight!
  Fresh Strawberry Pie
  (can also use with Raspberries or Blackberries)
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt

2 tablespoons strained fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
One of America's most popular desserts, this pie is filled with uncooked berries bound together with a thickened berry puree. This is only as good as the berries you start with. Prepare a 9-inch pie Crust. Bake and cool crust.
Pick over: 6 cups of strawberries, blackberries, or red or black raspberries
Rinse, dry, and hull the strawberries; cut any very large ones in half. Do not rinse the raspberries. Measure 4 cups of berries and set aside. Puree the remaining 2 cups berries in a blender of food processor. Whisk together in a medium saucepan: Sugar, cornstarch and salt
Whisk in: 1/2 cup water
Stir in the pureed berries along with: Lemon Juice and Butter pieces
Bring the mixture to a simmer over medium-high heat, stirring constantly, and cook for 1 minute. Pour helf of the reserved berries into the crust and spoon half of the hot berry mixture over them. Gently shake the pie pan to coat the berries evenly.Cover with the remaining berries, spoon the remaing hot berry mixture over them, and gently shake the pan as before. Refrigerate the pie for at least 4 hours to set. This pie is best served the day it is made. Serve with: Whipped cream

Page 878 - The All New All Purpose Joy of Cooking

NOTE: Webmaster also recommends spreading over the baked and cooled crust a layer of 1/4 cup melted chocolate chips before adding berries. You could also use softened cream cheese, instead of chocolate.
Also, I recommend cooling the hot berry mixture - so that the berries are not injured.
  Cooked Jam
5 cups crushed berries (2 qts.)
7 cups (3 lb.) 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.

  Freezer Jam
2 cups crushed berries (1 quart)
4 cups (1 3/4 lb.) sugar
3/4 cup water
1 box powdered fruit pectin
Add sugar to fruit and stir well. In a saucepan, boil 3/4 cup water and the fruit pectin for one minute, stirring constantly. Add the hot pectin and water to the fruit and continue stirring 3 minutes. Put in containers, let stand 24 hours and store in freezer.

 Strawberry-Rhubarb Pie
3 cups rhubarb, finely cut
4 T flour
2 cups strawberries, sliced
1/4 tsp. salt
1 tsp. lemon juice
1 T butter
1-1/4 cups sugar
Dash nutmeg

Combine ingredients and pour into a 9-inch unbaked pie shell. Dot with butter. Bake in 400 degrees F oven for 35-40 minutes.

 Strawberry Mousse
2 egg whites
1/2 cup sugar
2 cups fresh strawberries pureed
1 cup thick cream

Beat egg whites to soft-peak stage and blend into them the strawberry puree. Beat cream until stiff and fold into strawberry mixture. Pour into mold and chill several hours. Unmold. Decorate with fresh strawberry halves.

 Strawberry Cheesecake
1 cup graham cracker crumbs
3 egg yolks
Dash salt
1/4 cup sugar
2 tsp. lemon juice
1/4 cup butter
2 8-oz. pkg. cream cheese, softened
1 pt. fresh strawberries
1/2 cup sugar
1/2 cup sugar
2 pkgs. gelatin, unflavored
3 egg whites
1 cup thick cream
1/2 cup water
1 cup whole fresh strawberries

Blend cracker crumbs, sugar and butter and press into 9-inch pie pan. Mash the pint of strawberries and mix in 1/2 cup of sugar. Soften gelatin in 1/2 cup cold water. In top of double boiler beat the 3 egg yolks and to them add softened gelatin with the salt. Stir in strawberries and cook over hot water. Do not boil. Stir constantly until mixture thickens. Add lemon juice. Beat cream cheese with 1/2 cup sugar until fluffy and add to strawberry mixture. Let cool. Beat egg whites until stiff peaks form. Whip thick cream until stiff peaks form. Fold egg whites and whipped cream into strawberry mixture alternately. Pour into graham cracker crust. Chill several hours. Garnish with whole fresh strawberries

 Fresh Strawberry Pie
1 9-inch baked pie shell
1/4 tsp salt
1 cup sugar
1 T lemon juice
1/2 cup water
3 cups sliced fresh strawberries
4 T cornstarch
1 cup cold water

In sauce pan combine sugar and water. Bring to a boil. Mix cornstarch into the cup of cold water to make a smooth paste, and add paste to sugar syrup in pan. Cook several minutes until mixture is transparent. Remove from heat and add salt and lemon juice. Spread berries evenly over bottom of pie shell. Pour cooked mixture over berries. Garnish with whipped cream and whole strawberries.

 Freezing Strawberries with Sugar
Wash strawberries and drain in a colander. Remove stems and slice berries as you clean them.
Sweeten: 3/4 cup sugar to 4 cups sliced berries. Stir and let stand until sugar dissolves (just a few minutes), then put into freezer containers, leaving 1/2 inch head space for expansion. Put into freezer immediately. Berries can also be crushed, sweetened, and then frozen.
Work with only a few quarts at a time, then the berries won’t get mushy and will freeze nicely.

 Tips for Success with Jam Making
Jam making is an art, not a science. A slight variation in temperature, mixture or the berry variety used will cause your jam to be a different consistency each time. But remember, good ingredients will yield a good, tasty product, and practice will teach you how to get the jam your family prefers. There are no “failed jams,” since you can always enjoy “berry topping” for pancakes or ice cream!
There are many good fruit pectins on the market. When you use these products, follow the directions carefully. The recipes will vary for freezer jam, no-cook jam, microwave jam, stove-top cooked jam, low-sugar or “light” jam and no-sugar jam.

Important Tips:
  • Do not reduce sugar or use sugar substitute. The exact amounts of sugar, fruit and pectin are necessary for a good set.
  • Use fully ripe fruit at room temperature to help sugar dissolve. Do not use overripe fruit.
  • Crush berries 1 cup at a time, using potato masher. With food processor, pulse to chop fruit; do not puree; jam has bits of fruit
  • Do not double recipes. Mixture may not set.

It is natural for strawberries to float to the top as the jam cools. Depending on your processing method, you can either stir occasionally as they cool or as you open jars for use. Always refrigerate jam after opening jars.

 Fresh Strawberry Jam (Microwave)
S ource: A Very Berry Cookbook: Recipes for Berry Lovers edited by Sharon Wharton
5 cups crushed strawberries (1.25 liters)
2 teaspoons lemon juice (10 ml)
1 package (1-3 14 oz.) powdered fruit pectin
....(approx. 60 g)
7 cups sugar (1.75 liters)

Combine fruit and juice with pectin in a 4-quart microwave-proof bowl. Cook covered on high for 10 to 11 minutes or until mixture boils. Stir once during cooking.

Stir in sugar. Cook uncovered on high for 10 to 12 minutes or until mixture boils hard for at least one minute. Take a metal spoon and skim off any foam. Pour into hot sterilized glasses or jars and seal. Yield: 2 quarts.

 Strawberry Freezer Jelly
 
The Strawberry Connection: Strawberry Cookery with Flavour, Fact and Folklore by Beatrice Ross BuszekSource:
3 cups (750 ml) strawberry juice (about 2-1/2 quarts/2.5 liters berries)
6 cups sugar (1.5 liters)
3/4 cup water (200 ml)
1 package powdered fruit pectin

Crush berries. Drip through damp jelly bag. Add sugar, stir and let it stand for 10 minutes.
Dissolve pectin in the water; stir and boil 1 minute. Remove from heat and mix with juice.
Pour into washed and sterilized jars leaving 1/2 inch at the top. Stand about 24 hours, then freeze.

 Strawberry-Orange Marmalade
2 cups fully ripe strawberries (500 ml)
2 medium oranges
3/4 cup water (200 ml)
5-1/2 cups sugar (1 liter plus 375 ml or 1375 ml)
2 tablespoons lemon juice (25 ml)
1 pouch liquid fruit pectin

Stem and thoroughly crush strawberries, one layer at a time. Measure 1 cup. Section oranges, reserving peel. Dice the sections and measure 1 cup. Peel off and discard about half the white membrane from orange peel. Slice peel very thin with sharp knife or scissors. Place slivered peel and 3/4 cup water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer 15 minutes. In a large bowl or pan, combine peel and liquid with orange sections and strawberries.

Thoroughly mix sugar into fruit; let stand 10 minutes. Add lemon juice to fruit pectin in small bowl. Stir into fruit. Continue stirring 3 minutes. (A few sugar crystals will remain.) Ladle quickly into scalded containers. Cover at once with tight lids. Let stand at room temperature 24 hours; then store in freezer. Small amounts may be covered and stored in refrigerator up to 3 weeks. Makes about 5-1/2 cups.

 Strawberry Preserves
 
Reprinted from Simply Strawberries: A Cookbook by Sara Pitzer
4 heaping cups strawberries (1 liter)
4 cups granulated sugar (1 liter)
1 unpeeled apple, cut in quarters
4 tablespoons lemon juice (50 ml)

Wash, hull and drain the strawberries. Leave them whole. In a pan of at least 6-quart capacity, gently mix the berries and the sugar. Allow to stand for about 1 hour to draw some juice and soften the sugar.

Over low heat stir the berries and sugar, gradually raising the heat to medium high as the mixture becomes more liquid. Keep stirring. Do not let the mixture stick to the bottom of the pan. As soon as the preserves reach a full boil, add the apple quarters and boil for 10 minutes. Add the lemon juice, and boil 5 minutes more. Remove the apple pieces. The syrup should be about as thick as ice-cream syrup. It will thicken more as it cools.

Ladle the berries into hot, sterilized jars, screw on hot lids and process 5 minutes in a boiling water bath. The 5-minute processing is not necessary if you refrigerate your preserves and use them within a few months.

 Strawberry Natural

For each serving wash 1 cup of fully ripe strawberries. Leave the caps and stems on. Drain until dry. Arrange the berries on a dessert plate and serve with a variety of dips such as confectioner’s sugar, sour cream, chocolate sauce, whipped cream, coconut and chopped nuts. The French version is to serve the berries with a small bowl of Port or Marsala wine and a mound of granulated brown sugar. Dip the berries into the wine and then into the sugar. Then pop’em into your mouth.

 Homemade Strawberry Ice Cream
1/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup milk
2/3 cup light corn syrup, divided
1 egg yolk, slightly beaten
1/2 teaspoon vanilla
2 cups fresh strawberries, sliced
1 cup heavy or whipping cream
In 1 quart saucepan combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Stir in 1/3 cup corn syrup and egg yolk. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat; stir in vanilla. Turn into medium bowl and cover surface with plastic wrap. Refrigerate at least 1 hour or until chilled. Meanwhile, in blender or food processor, finely chop strawberries with remaining 1/3 cup corn syrup. Add to custard with cream; stir until well blended. Freeze in 2 quart electric or hand-crank freezer following manufacturer’s directions. Spoon into freezer containers; cover and freeze several hours or until firm. Makes about 2 quarts.

 Fresh Strawberry Sherbert
16 cups fresh strawberries, sliced
4 cups sugar
2-2/3 cups milk
2/3 cup orange juice
1/8 teaspoon ground cinnamon
Combine strawberries and sugar; let juice form, (this takes about an hour and one-half.) Mix in blender; add milk, orange juice and cinnamon. Mix well. Pour into ice cream freezer according to the manufacturer’s instructions. If you can’t find your freezer instructions, this may be frozen in refrigerator trays, freezing about 3 hours and stirring tow to three times. Makes 1 gallon.

Source: “The Very Berry Cookbook: Recipes for Berry Lovers” edited by Sharon Wharton

 Chocolate-Dipped Strawberries
4 ounces semisweet chocolate
1 pint basket fresh strawberries, if possible with stem and cap attached
Broad green leaves for decoration (optional) Yields about 6 servings, 3 or 4 strawberries per serving.
Break or shop chocolate coarsely, Use real, not imitation, chocolate bars or squares for best results.
Place chocolate in small heat-proof bowl, then place bowl in 1/2-inch barely simmering water in small skillet over low heat. Heat, stirring occasionally, just until chocolate is melted. (Be careful that no water gets into chocolate.) Stir until smooth.
Remove skillet from heat, leaving bowl of chocolate in hot water. Pat strawberries dry. Holding by stem end, dip each strawberry into chocolate to cover about 3/4 of the way up. Drain excess chocolate, then place on waxed paper-lined tray; refrigerate to harden.

 Strawberry Roll-Ups
Make pancakes from your favorite recipe or mix. Make the batter thinner than usual.
Fry your pancakes and roll up: - Strawberries - Cottage cheese - Chocolate chips
Choose a Topping: - Whipped cream or dairy topping - Brown Sugar - Powdered sugar - Cinnamon - Pancake syrup
Yield: 15 servings
 Strawberry Cooler
1 cup sliced fresh strawberries (thawed/frozen may also be used)
1 cup yogurt
1 cup skim milk or club soda
2 tablespoons honey

Whip all ingredients in blender until smooth. Makes 3 cups. Garnish with whole strawberry or sprig of fresh mint.
 Strawberry Sauce
2 teaspoons cornstarch
1 tablespoon cold water
1 1/2 cups halved fresh strawberries
1/4 to 1/2 cup sugar (or artificial sweetener to taste)
1/2 cup jelly - preferably apple or currant

In small bowl, dissolve cornstarch in water. Stir until smooth In saucepan, combine strawberries, sugar and jelly. Bring to boil over medium heat. Stir in cornstarch mixture and cook, stirring constantly, until clear. Chill. Makes 2 cups sauce.
 Another Tip!
If there is not time to make your jam tonight (or maybe you’d rather not be cooking), here’s a great idea! Wash, stem and slice the berries then blend them. They won’t take up as much space in your freezer, and 2 cups of the blended berries makes one jam recipe any time you want "fresh" jam.

 Fresh Berry Sundaes
Fresh strawberries with blackberries, blueberries, or raspberries Vanilla yogurt with ground nutmeg Brown sugar Granola Toasted coconut Toasted sliced almonds
Plan on 1 cup berries per person

Remove stems from berries. Rinse berries in cold water and drain well. Transfer berries to a large serving bowl. For toppers, set out bowls or cups of vanilla yogurt sprinkled with ground nutmeg, brown sugar, granola, coconut and sliced almonds. Let each person build a sundae.

 Strawberry Shortcut
Slice and sweeten 1 pint strawberries. Cut one thawed pound cake into 12 slices. Place 6 slices on plates. Top with half the strawberries and 1 cup whipped topping; repeat layers. Makes 6 servings.
 Strawberry Smoothee
1 1/4 cups (10 ounces) frozen strawberries (partially thawed)
1 1/2 cups cold milk
1 tablespoon sugar
1 teaspoon lemon juice

Put all ingredients in blender container. Cover and blend until mixed thoroughly. Serve immediately.
Yield: 3 cups
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Ben and Maureen Allnutt
15604 Sugarland Road, Poolesville, Maryland 20837
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