7/18/2013 3:01:00 PM More strawberry recipes to share
I hope you don’t mind, but it’s strawberry recipes again. I had two columns of rhubarb recipes a while back and with all the strawberry recipes I have, I just wanted to share some more with you. The berry picking has been excellent, but the season has about ended. If you have frozen some of the berries, made jam or sauce or have some in the fridge waiting to be used, perhaps you might be able to use them in today’s recipes. I’m sure many of you have your favorite shortcake recipe. I think this recipe came over on the Arc (it was first published in 1994!) but it’s one of my favorite “easy-does-it” dessert recipes.
STRAWBERRY SHORTCAKE ROYALE 1/3 c. shortening 2-1/2 c. biscuit mix (Bisquick) 3 T. sugar 1 t. vanilla 3/4 c. milk 1 qt. strawberries, sliced 1/3 c. sugar Whipped cream or whipped topping
In a medium bowl, cut shortening into biscuit mix until crumbly. In another bowl, combine next three ingredients, stir into biscuit mixture, beat 20 strokes. (Dough will be sticky) Dust finger tips with biscuit mix and pat dough into a well-greased nine-inch square baking dish. Bake at 425 degrees for 18-20 minutes or until golden brown. Cool completely. Meanwhile, combine strawberries and sugar in a bowl. Let stand 30 minutes. Cut cake into serving pieces and top with sugared berries. Top with a dollop of whipped cream or whipped topping. “Pretty it up” with a thick slice of a fresh strawberry. Makes six to nine servings.
STRAWBERRY RICE CREAM 1 c. uncooked long grain rice 3 c. milk 1/2 c. sugar 2 eggs 1 t. vanilla 1/2 c. whipping cream 1-1/2 c. fresh strawberries, sliced
Put rice and milk in top of double boiler over boiling water. Cook for one hour, or until tender, stirring occasionally. Stir in sugar. In a small bowl, beat eggs. Add about 1/4 c. hot rice to eggs, mixing in quickly. Return mixture to rice, stirring well. Stir in 1 t. vanilla. Mix well and continue cooking for one minute. Cool. Whip cream; fold in strawberries, then fold mixture into rice. Chill for one hour before serving. Makes 6-9 servings.
ICED STRAWBERRY TEA 1 pt. fresh strawberries 4 c. cold tea 1/3 c. sugar 1/4 c. lemon juice Ice cubes Additional berries, optional
This beverage is a refreshing thirst-quencher on a hot summer day. Puree strawberries in a blender; strain into a pitcher. Stir in tea, sugar and lemon juice until sugar dissolves. Chill. Serve over ice; garnish with whole berries. Makes five servings.
STRAWBERRY RHUBARB SALAD 4 c. diced fresh rhubarb 1-1/2 c. water 1/2 c. sugar 1-6 oz. pkg. strawberry flavored gelatin 1 c. orange juice 1 t. grated orange rind 1 c. sliced fresh strawberries
Combine first three ingredients in a saucepan. Cook and stir over medium heat until rhubarb is tender (just a few minutes). Remove from heat; add gelatin and stir until dissolved. Add orange juice and rind. Chill until syrupy. Add berries. Pour into six-cup mold or a six-cup bowl; chill until set. Makes 8-10 servings. Thought for the Day: Some people make the world special just by being in it.