------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Fresh Strawberry Cupcakes Categories: Fruits Cakes Servings: 24 1 3/4 c All-purpose Flour 1 t Baking Soda 1 c Sugar 1/2 c Chopped Walnuts 2 x Eggs 1/2 c Vegetable Oil 1/2 t Almond or vanilla extract 10 oz Pkg frzn sweet Strawberries* * or 1 cup crushed fresh strawberries mixed with 3 T sugar Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl, beat together eggs, flavoring and oil until well blended. Add strawberries and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture slowly until smooth, but pieces of berries are still visible. Pour batter into greased muffin tins, filling to half. Bake at 350 deg F for 30 minutes, or until they test done. Or, bake in greased 9x5x3" loaf pan for at 350 deg F for 1 hour, or until done. Sprinkle with powdered sugar if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Simple Strawberry Cobbler Categories: Fruits Cakes Servings: 6 4 c Sliced fresh Strawberries 1 c All purpose Flour 1/2 t Baking Powder 1 c Sugar 1 x Egg, beaten 1/4 c Butter or margarine Whipped topping, or vanilla ice cream """"""""""""""""""""""""""""""""""""""""""""""""" Spread strawberries over bottom of greased 8 or 9" square baking pan. Stir together flour, baking powder, and sugar in a bowl. Add egg, mix with fork until crumbly. Spread over berries. Dot with small pieces of butter or margarine. Bake at 375 deg F for 45-50 minutes. Serve warm with whipped cream, topping, or ice cream. NOTE: 4 cups frozen unsweetened berry slices may be used instead of fresh. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Strawberry Crisp Categories: Fruits Cakes Servings: 6 1 c Uncooked Oatmeal 1 c All purpose Flour 1 c Brown Sugar 1/4 c Chopped Walnuts 1/2 c Butter or margarine 1/2 c Sugar 3 c Sliced fresh/frzn Strawberry Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped cream or topping. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Strawberry Rice-Cream Categories: Fruits Desserts Servings: 6 1 c Uncooked Rice 3 c Milk 1/2 c Sugar 2 x Beaten Eggs 1 t Vanilla 1/2 c Heavy cream, whipped * 1 1/2 c Sliced fresh/frzn Strawberry * whip heavy cream with additional 1/4 t vanilla Place rice and milk in top of double boiler or in pan over boiling water. Cook for 1 hour, or until tender, stirring occasionally. Stir in sugar. Add a little hot rice to beaten eggs, then add eggs to remaining rice mixture. Stir in vanilla. Mix well and continue cooking over hot water for 1 minute. Cool. Whip cream, fold in strawberries, then fold mixture into rice. Chill until serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Strawberry Nut Drops Categories: Fruits Desserts Servings: 40 1 c Sugar 1/2 c Butter or margarine 1 t Almond extract 1 x Egg 2 c All purpose Flour 1 t Baking Powder 1/2 t Baking Soda 1 c Sweet Strawberries, mashed * 1/2 c Chopped Walnuts 3/4 c Confectioner's Sugar * or 10 oz pkg sweetened strawberries, mashed Remove 2 T of the crushed strawberries with juice and set aside. Cream sugar, butter, and almond extract until creamy. Beat in egg. Mix flour with baking powder and soda and add to creamed mixture alternately with crushed strawberries. Stir in walnuts. Drop by Tablespoons onto lightly greased, or Teflon coated cookie sheets, 2" apart. Bake in 375 deg F oven for 12-14 minutes. Mix reserved berries with about 3/4 c confectioners sugar to make a thin glaze and spread over warm or cold cookies. Makes 40-45. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Strawberry Patch Pie Categories: Fruits Pies Servings: 8 ---------------------------MERINGUE CRACKER CRUST--------------------------- 3 x Egg Whites 1 c Sugar 1/8 t Mace 1 t Vanilla 12 x Soda crackers, crushed 1 t Baking Powder 3/4 c Chopped Walnuts -----------------------------STRAWBERRY FILLING----------------------------- 1 1/2 c Fresh Strawberries, crushed 1/4 c Sugar 1 t Lemon peel 1 x Envelope unflavored Gelatin 1/4 c Cold water 30 x Whole, fresh Strawberries MERINGUE CRACKER CRUST: Beat egg whites until stiff. Combine sugar and mace; add 1 T at a time to egg whites, beating well after each addition. Add vanilla. Combine crushed crackers, baking powder and nuts. Fold into egg white mixture. Spoon into buttered 10" pie plate, pushing mixture to conform to shape of pie plate.. Bake at 350 deg F for 30 minutes. Cool. (This crust is excellent for chiffon or ice cream pie.) STRAWBERRY FILLING: Combine crushed strawberries, sugar and lemon peel. Soften gelatin in cold water in pan. Heat gently to melt the gelatin. Add to crushed berry mixture. Chill until mixture begins to thicken. Spread half the mixture over the bottom of cooled crust. Add enough whole berries, stem end down and close together, to fill pie. Carefully spoon remaining crushed berry mixture around whole berries. Chill until firm. Serve with whipped cream, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Lemon Tea Snow with Strawberry Sauce Categories: Fruits Desserts Servings: 8 ------------------------------------SNOW------------------------------------ 1 x Envelope Unflavored Gelatin 3/4 c Sugar 1/4 t Salt 1 c Boiling water 3 T Instant Tea, lemon flavored 1/3 c Lemon Juice 1 t Grated Lemon rind 2 x Egg Whites ------------------------------STRAWBERRY SAUCE------------------------------ 1 1/2 c Halved Strawberries 1/3 c Sugar 1/2 c Currant Jelly(or lemon jelly 2 t Cornstarch 1 T Cold water SNOW: In a medium bowl, mix gelatin with sugar and salt. Add boiling water and stir until gelatin as completely dissolved. Mix in tea, lemon juice and rind. Chill, stir occasionally until thickened and mixture mounds when dropped from a spoon. Add egg whites to thickened gelatin. Beat at high speed until mixture begins to hold its shape, about 10 minutes. If kitchen is very warm, beat over ice water. Turn into a 6-cup crystal bowl. Chill until firm. STRAWBERRY SAUCE: In a saucepan, combine strawberries, sugar and jelly; bring to a boil. Mix cornstarch with cold water. Add to strawberries and cook, stirring constantly until clear. Chill, serve over snow. Pair this delectable dessert with a pitcher of iced tea, garnished with a lemon slice or sprig of hot tea. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Ultimate Strawberry Cheesecake Categories: Fruits Cheesecakes Servings: 12 1 1/4 c Graham Cracker crumbs (fine) 1 lb Cottage Cheese, small curd 16 oz Softened Cream Cheese 1 1/2 c Sugar 4 x Eggs 1/2 c Cornstarch 2 T Lemon juice 1/2 c Margarine or butter 1 pt Dairy Sour cream ------------------------------STRAWBERRY GLAZE------------------------------ 1 T Cornstarch 1/4 c Water 1/3 c Light Corn Syrup 1/4 c Crushed Strawberries 1 t Lemon juice 1 ds Red food coloring(if desired Grease 9" springform pan; sprinkle with graham cracker crumbs, tilting pan to coat the sides. Into a large bowl, mash cottage cheese through sieve; add cream cheese. Beat on high setting with electric mixer until well blended. Beat in sugar, then 2 eggs. Reduce speed to slow. Beat in cornstarch, lemon juice and vanilla, then margarine or butter and sour cream until smooth. Pour into prepared pan. Bake in 325 deg F oven for 70 minutes or until firm around the edge. Turn oven off. Let cake stand in oven for 2 hours. Take out and chill. Remove side of pan. If desired, cover with Strawberry glaze. Freezes well. STRAWBERRY GLAZE Mix cornstarch, water and light corn syrup until smooth. Add strawberries. Bring to a boil for 1 minute. Strain. Stir in lemon juice and, if desired, a drop of red food coloring. Cool slightly, then cover top with glaze. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Strawberry Shortcake Categories: Fruits Cakes Servings: 6 3/4 c Whole Wheat Flour 3/4 c Unbleached White Flour 1 1/2 t Baking Powder 1/2 t Salt 1/3 c Plus 3T Brown Sugar (packed) 2 T Butter, melted 3/4 c Low-fat Milk 1 pt Strawberries * * Sweet, ripe strawberries, hulled and crushed Heavy Cream (optional) '''''''''''''''''''''''''''''''''''''''''''''''''''''''''' Preheat oven to 400 deg F. In a mixing bowl, sift together the flours, baking powder, and salt. In another bowl, combine 1/3 cup of the sugar with the melted butter until it dissolves. Stir in the milk, then combine the wet with the dry ingredients and work together to form a soft dough. Turn the dough out onto a well-floured board and knead for a minute or so. Divide the dough into 2 equal parts, form into smooth balls, and roll out to to fit the bottom of a pie pan. Place the rounds of dough in 2 lightly oiled pie pans. Bake for 12-15 minutes, or until dough is golden brown. In the meantime, combine the crushed strawberries with the remaining 3 T sugar in a small bowl. Cover until ready to use. Allow the baked dough to cool until it is just warm to the touch. Place 1 round on a serving plate, spread it with the berries, and top with the other round of dough. Cut into wedges to serve; this is best served fresh and warm. Top each serving with a bit of cold, stiffly beaten heavy cream if you'd like. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Strawberry-Cream Crepes Categories: Fruits Desserts Servings: 6 4 c Sliced fresh Strawberries 2 T Sugar 14 oz Can Sweetened Condensed Milk 1/4 c Lemon Juice 1/2 c Heavy cream, whipped 12 x Dessert Crepes 12 x Whole Strawberries to garnis Sprinkle sliced strawberries with sugar; set aside. Beat milk with lemon juice until thick. Fold in strawberries and whipped cream. Divide among crepes; fold. Garnish with additional whipped cream and a strawberry centered on the cream. Yields 6 servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Strawberry Frozen Yogurt Categories: Fruits Desserts Servings: 4 2 t Gelatin 3 T Milk 1 c Plain Yogurt 2 T Sugar 1/8 t Salt 1/8 c Sieved frozen Strawberries 1 1/2 T Lemon Juice 1/2 c Whipping cream, whipped Soak gelatin in milk, in custard cup. Set cup in boiling water; stir until gelatin is completely dissolved. Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in berries and lemon juice. Chill until slightly thickened; beat until foamy. Fold in whipped cream. Pour mixture in metal ice-cube tray. Cover with foil; freeze. NOTE: I have also made this with approx 1/2 of 1 pint of fresh strawberries, well crushed. I then froze it in a Donvier ice cream maker. Delicious! ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Strawberries Yogurt San Remo Categories: Fruits Desserts Servings: 4 1 pt Fresh Strawberries * 3 T Sugar -------------------------------YOGURT TOPPING------------------------------- 3 x Egg yolks 1/3 c Sugar 1 t Vanilla 1 ds Nutmeg 1 T Brandy 2 c Plain Yogurt ----------------------------------GARNISH---------------------------------- 2 T Sliced Almonds 1/4 c Chocolate shavings/sprinkles * hulled, cleaned, and halved Combine strawberries and sugar. Cover; let stand 15 minutes. Prepare topping. Beat together yolks, 1/3 cup sugar, vanilla, nutmeg, and brandy until smooth. Fold in yopurt. Spoon strawberries into 4 sherbert dishes. Cover with topping; garnish with almonds and chocolate. Yield 4 servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Strawberry Cream Pie Categories: Fruits Pies Servings: 8 1 x 9" Pastry Shell 1/3 c Flour 1/2 c Sugar 2 c Milk 3 x Small Egg Yolks 1/2 t Vanilla 1 T Firm Butter 1 1/2 c Strawberries Bake and cool pastry shell. Blend flour and sugar in heavy saucepan. Slowly stir in 1 cup milk until smooth. Add rest of milk; cook and stir over direct heat until mixture boils and thickens [be careful of boil-overs!]. Stir 1/2 cup of hot mixture into well-beaten egg yolks; stir together. Pour back in saucepan; cook and stir 2 minutes. Remove from heat; stir in vanilla and butter. Pour half of mixture in pie shell. Layer strawberries; pour remaining mixture on top. Cool and serve. Yields 6-8 servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Strawberry Lime Pie Categories: Fruits Pies Servings: 8 1 x Baked 9" Pie Shell 2 x Envelopes unflavored Gelatin 6 oz Can frzn Limeade concentrate 1/3 c Sugar 1 t Grated Lime rind 1 c Diced Strawberries 1 c Whipping cream, whipped 1 ds Green food coloring Bake pie shell. Soften gelatin in 1/2 cup cold water. Combine limeaid concentrate, sugar, and 3/4 cold water in small saucepan; cook over low heat, stirring constantly, until concentrates melts and sugar dissolves. Add gelatin; stir until dissolved. Chill until syrupy. Stir in lime rind and strawberries. Fold in whipped cream until blended; tint pale green with food coloring. Chill until mixture mounds when dropped from a spoon. place in pie shell; chill 2-3 hours until firm. Garnish with additional sliced strawberries. Yield about 6-8 servings. NOTE: I made this with a graham cracker crust, and it came out very tasty. However, it was a little on the sweet side. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Strawberry Mousse Categories: Fruits Desserts Servings: 8 1 qt Strawberries, washed, hulled 3/4 c Suagr 1/2 c White Wine 1/2 c Cold water 1/2 c Boiling water 2 c Heavy cream, whipped 2 x Envelopes unflavored Gelatin Reserve several berries for garnish. Press remaining berries through a fine sieve [I used a blender]. Add sugar and wine; stir well; chill. Soften gelatin in cold water. Add boiling water; stir to dissolve; cool. Combine gelatin and strawberry mixture; beat until fluffy and slightly thickened. Fold in whipped cream. Pour into non-stick 2 qt mold (or very lightly oil one.) Chill at least 3 hours. Yield 8 servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Rhubarb-Strawberry Dessert Sauce Categories: Fruits Sauces Servings: 8 3 c 1" pieces fresh Rhubarb 1 c Sugar 1 c Halved fresh Strawberries 1 T Cornstarch 2 T Water Combine rhubarb, sugar, and 1/3 cup water in saucepan; bring to a boil. Reduce heat; cover. Simmer 5 minutes. Add strawberries; cook until strawberries are tender, 2-3 minutes. Blend together cornstarch and 2 T water; add to rhubarb mixture. Cook, stirring constantly, until mixture thickens and boils. Remove from heat. Chill in refrigerator until serving time. Yield 3 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Strawberry Shake Categories: Fruits Beverages Servings: 2 1/2 c Strawberries (or more) 2 T Honey 1 c Cold Milk 1 c Plain Yogurt 2 x Whole Strawberries Puree 1/2 cup strawberries and honey in blender or food processor. Add milk and yogurt; blend until smooth. Pour into glasses; garnish each with a whole strawberry. Yield about 2 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Strawberry Glace Pie Categories: Fruits Pies Servings: 8 1 x 9" Baked Pie Shell 6 c Fresh Strawberies (1 1/2 qt) 1 c Sugar 3 T Cornstarch 1/2 c Water 3 oz Cream cheese, softened Bake pie shell. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool. Beat cream cheese until smooth; spread on bottom of cooked pie shell. Fill shell with remaining sliced berries; pour cooked berry mixture over top. Chill at least 3 hours or until set. VARIATIONS: Peaches Glace Pie: Substitute 5 cups sliced fresh peaches (7 med) for the strawberries. To prevent peaches from darkening, use lemon juice or ascorbic acid mixture. Raspberry Glace Pie: Substitute 6 cups fresh raspberries for the strawberries. -----------------------------------------------------------------------------