Author:
Jess Willowfwirl Tamastru
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Date Posted: 16:48:18 12/06/06 Wed
Note: Most of these are invented, but some are taken from cookbooks. Some are family recipes that I wouldn't recommend trying to cook - for fear of suffering an odd-tasting death. ^.^
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Strawberry Muffins
2 1/2 cups All-purpose flour
2/3 cup Sugar
1 teaspoon Baking soda
3/4 teaspoon Ground cinnamon
1/2 teaspoon Salt
1 1/2 cups Strawberries -- sliced
1 cup Buttermilk
1/3 cup Margarine -- melted
1 1/4 teaspoons Vanilla extract
1 Egg -- lightly beaten
1 Egg white -- lightly beaten
Vegetable cooking spray
1 1/2 tablespoons Sugar
Combine flour and next 4 ingredients in a large bowl, and stir well. Add fresh strawberries; stir well, and make a well in center of mixture. Combine buttermilk and next 4 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Divide batter evenly among 18 muffin cups coated with cooking spray; sprinkle 1-1/2 tablespoons sugar evenly over muffins. Bake at 350 deg for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; let cool on a wire rack. Yield: 1-1/2 dozen (serving size:
1 muffin).
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Strawberry Milkshake
Take as many strawberries as you want, depending on how strong the shake is. Cut off the leaves.
Crush the strawberries well/stick in blender, add as much milk as you feel necessary.
Add one tablespoon or less of white sugar.
Mix the lot together.
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Strawberry Cream Freeze
2 eggs, separated
¼ cup sugar
3 teaspoons gelatine
¼ cup hot water
2 tablespoons strawberry jam
1 cup whipped cream
250g (8oz) strawberries, hulled
Combine eggs yolks and sugar, beat until thick and creamy. Dissolve gelatine in hot water, and while still hot, add to the egg and sugar mixture, beat until well blended.
Stir gelatine mixture and strawberry jam into the cream. Whip the egg whites stiffly, fold into the mixture and spoon into a dish, ready for freezing. Roughly shop strawberries and swirl into the mixture. Freeze overnight and served sliced, in wafers. Serves 6 - 8.
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Strawberry Muchlings
Take a box of strawberries, hulled, place in a bowl.
Take a bare of chocolate (any kind. Hazel nut spread also works, though not as well).
Melt the chocolate (use low temperature to prevent burning).
Dip strawberries into the melted goo.
Before the chocolate dries on the strawberries, sprinkle with Icing Sugar.
Leave to dry.
Another way:
Simple take a bowl of melted chocolate/chocolate syrup. Dip strawberries in. Eat.
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Strawberry Icy Poles
Easy to make. Take a bottle of strawberry juice. Mix with Lemonade/Sprite.
Pour the mixture into small plastic bags (make sure there are no leaks.)
Knot the bag, place it in the freezer, and leave until frozen.
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Strawberry Damper
½ cup water
2 Cups flour
1 teaspoon sugar
Pinch of salt
1 ¼ cup milk
Add a handful of diced strawberries.
Bake for 25-30 minutes at about 220 C.
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Strawberry Porridge
4oz Oatmeal
5 fl oz milk
1 pint boiling water
1 level teaspoon of salt
1 cup diced strawberries
2 teaspoons sugar.
Cook at a medium temperature. Wait until the mixture boils, then it’s ready. Sprinkle with sugar.
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Strawberry and Banana Bread
30g (1oz) yeast
½ cup warm water
2 teaspoons sugar
½ cup oats
½ cup sliced, dried banana
½ cup sliced strawberries
2 tablespoons brown sugar
2 teaspoons salt
1 tablespoon oil
2 cups boiling water
1 egg, beaten
2 cups wheatgerm
2 tablespoons skim milk powder
3 cups wholemeal flour
½ cup gluten flour
2 tablespoons soya flour
1 cup flour (extra flour for kneading)
Mix yeast, water and sugar and stir until dissolved. Place oats, strawberry and banana, sugar, salt and oil into a bowl. Pour boiling water over these ingredients, allow to cool. Add yeast, egg, wheatgerm into the water mixture. Mix well. Sift flours together, then add to the mixture.
Begin to knead the dough (add extra flour for the process)
Place dough in a greased bowl, cover and allow dough to rise in a warm place, about 45-60 minutes. Then form dough into bread or buns.
Place into greased tins/trays. Bake at 200 C for 10 minutes, then at 180 C for a further 40 minutes.
Brush with butter while cooling. Serve with strawberry jam.
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Strawberry Pie
Pastry Base: 1 cup All- Bran
½ cup milk
1 ¼ cups self-raising flour
Pinch of salt
125g (4oz) butter
Cook pastry base by pouring milk over All-Bran. Leave for 5 minutes. Sift flour and salt into basin and rub in with butter. Add All-bran mixture and knead until smooth. Refrigerate for 1 hour.
Then line a 23cm pie plate. Cook for 10-15 minutes at 190 C. (Do not add fillings yet!)
Fillings:
Whip some cream well. Add a touch off vanilla flavoring.
OR: use Vanilla Icecream
1 cup melted chocolate combined with the cream.
Add a handful or two of sliced strawberries. Stir well.
Once the pastry base is cook, carefully pour the Fillings into the pie base. Place in freezer, refrigerate until frozen (roughly an hour).
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Strawberry Ice
2 teaspoons gelatine
2 tablespoons boiling water
1 punnet strawberries, hulled
1 carton natural yoghurt
2 egg whites
½ cups sugar
Dissolve gelatine in boiling water, pour into blender with strawberries and yoghurt. Blend until smooth. Pour into a dish. Freeze until a layer of ice crystals has formed on the surface of the mixture. Beat mixture with a fork to break up ice particles. Whisk egg whites until soft peaks form, then add sugar and beat into firm meringue.
Carefully fold into strawberry mixture, freeze for several hours until firm. Serve with sliced strawberries.
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Jess Willowfwirl Tamastru, Dastardly Dibbuns.
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