Fresh Strawberry Recipes

[Guest guest]

Strawberry Blast

Ingredients:

1 ripe banana

1 can (8 ounces) crushed pineapple, drained

1 cup milk

1/2 cup fresh strawberries

Cover and blend until thick and smooth. Makes 2 servings.

 

Strawberry Pancake

Ingredients:

2 tablespoons butter or margarine

4 eggs

1 cup milk

1 cup flour

2 tablespoons sugar

1/2 tsp. vanilla

1 pint strawberries, hulled and quartered

1 tablespoon confectioners sugar

Heat oven to 425 degrees. Melt 1 tablespoon butter in each of two 9

inch pie plates in oven. Beat eggs with milk, flour, sugar and

vanilla.Remove pie plates and pour half of batter into each plate;

scatter with berries. Bake 20 minutes or until golden. Sprinkle with

confectioners sugar. Makes 4 servings.

 

Strawberry Salad

Ingredients:

4 cups torn salad greens

1 cup watercress

1 cup sliced, hulled strawberries

1/2 half of a small red onion, thinly sliced

Poppy seed Dressing (homemade or bought)

Edible flowers such as nasturtiums or chive blossoms

In a salad bowl, place greens, watercress, strawberries onion. Top

with dressing and toss to coat. Garnish with edible flowers. Chive

blossoms and nasturtiums are peppery in taste. If they are not

available to you, fresh mint can be used for garnish. Caution: Be

sure that all herbs and blossoms are free of pesticides.

 

Honey Lime Fruit Bowl

Ingredients:

3 cups honeydew melon balls

4 cups fresh strawberries, hulled and left whole

3/4 cup honey

3 tablespoons lime juice

1/2 cup flaked, toasted coconut

In a large bowl, combine melon balls and strawberries; refrigerate.

In small bowl, combine honey and lime juice; blend. Just before

serving, pour over fruit and toss gently to coat. Sprinkle with

coconut. To toast coconut: Bake at 350 degrees for ten minutes or

until golden brown. Spread on a cookie sheet. 12-16 servings.

 

Strawberry Squares

Ingredients:

1 cup flour

1/2 cup crushed pecans or walnuts

1/4 cup packed brown sugar

1/2 cup butter or margarine, melted

1 1/2 cups whipping cream

2 cups sliced, hulled fresh strawberries

1 cup sugar

2 tablespoons lemon juice

For crust, in a bowl combine flour, nuts and brown sugar. Add melted

butter. Toss to combine. Spread in a shallow baking pan. Bake at 350

degrees for 20 minutes or until golden, stirring occasionally.

Spread 2/3 of the crust mixture in a 13x9x2 pan. Set aside.

 

In a mixing bowl, beat 1/2 cup of the whipping cream until soft

peaks form. Add the strawberries, sugar and lemon juice. Beat

mixture well. In another bowl, beat the remaining 1 cup whipping

cream until stiff peaks form. Fold into the strawberry mixture.

Transfer to prepared pan. Top with remaining crust mixture. Cover

and freeze for at least 6 hours. Let stand at room temperature for

15 minutes before serving. Makes 9-12 servings. Garnish with

additional berries if you wish.