Author:
Jess Willowfwirl Tamastru
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Date Posted: 23:15:38 07/03/06 Mon
On one of my birthdays, I wanted some of the food to be Strawberry-themed. Here's some of the recipes I dug up:
Strawberry Pie:
1 cup water
3/4 cup white sugar
1/4 teaspoon salt
2 tablespoons cornstarch
1/4 teaspoon red food coloring
1 cup all-purpose flour
1/2 cup margarine
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 quart fresh strawberries, hulled
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DIRECTIONS:
In a saucepan, combine water, white sugar, salt, cornstarch and food coloring. Bring to a boil, and cook for about 5 minutes or until thickened. Set aside to cool. Preheat oven to 175 degrees C.
In a large bowl, combine flour, margarine, confectioners' sugar and vanilla. Mix well and press into a 9 inch pie pan. Prick all over and bake in preheated oven for 8 to 10 minutes, or until lightly browned.
When crust is cool, place berries in the shell, and pour the thickened mixture over the top.
Strawberry tart:
For the crust.
1 cup rolled oats
½ cup rice flour
1 tablespoon Sucanat
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
2 tablespoons oil
Plain yogurt as needed (2-3 tablespoons)
FILLING
1/4 cup strawberry jam
1/2 teaspoon vanilla extract
1 1/2 pints hulled strawberries
One step crust: Combine all the crust ingredients in a bowl. Add enough yogurt until the dough isn't too stiff. Grease a baking sheet, and press the crust onto the pan in a circle shape, patting it down until the crust is even. Bake for 15 minutes in a preheated 350 oven, or until firm and golden. Cool. One-step filling: Heat the strawberry jam until it is softened, stir in the vanilla, and spread in a thin layer over the top of the crust, leaving out a few tablespoons. Cover the crust with strawberries. Drizzle remaining jam liquid over the strawberries.
Strawberry Jam: (I caused havoc trying to make this!)
2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice
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Directions:
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 105 degrees C. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
And I know this isn't strawberry, but...
Blueberry Scones:
Ingredients:
1/2 cup heavy cream plus additional; for brushing scones
1 large egg
1 teaspoon vanilla extract
2 cups flour
1/4 cup sugar plus additional; for sprinkling scones
1/2 teaspoon salt
1 tablespoon double acting baking powder
1/2 teaspoon baking soda
6 tablespoons unsalted butter; cold, cut into bits
3/4 cup blueberries; picked over
Directions:
In a bowl, whisk together 1/2 cup of the cream, the egg, and the vanilla. Into a bowl sift together the flour, 1/4 cup of sugar, salt, baking powder, and baking soda. Add the butter and blend the mixture until it resembles coarse meal. Gently stir in the blueberries and add the cream mixture with a fork until the mixture forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut out 12 wedges or, using a 3-inch cutter, cut out rounds. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400 degree oven for 15 to 18 minutes, or until they are golden.
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