This week is strawberry recipe week! Anyone have any favorites they would like to share?
Delightful Strawberry Dessert
3 egg whites
1-1/2 cups sugar, divided
3/4 teaspoon cream of tarter
1/2 cup crushed saltines (about 15 crackers)
1/2 cup flaked coconut
1/2 cup chopped pecans
2 cups whipping cream
1/2 teaspoon unflavored gelatin
1 quart fresh strawberries, sliced
In a mixing bowl, beat egg whites until soft peaks form. Gradually add 1 cup sugar and cream of tarter, beating until stiff peaks form. Gently fold in cracker crumbs, coconut and pecans. Spread onto the bottom and up the sides of a 9" pie plate. Bake at 375 degrees for 20-22 minutes or until lightly browned. Cool completely. In mixing bowl, beat cream, gelatin and remaining sugar until stiff peaks form. Fold in strawberries; pour into shell. Refrigerate for 2 hours before serving.
In a saucepan, mash strawberries; add sugar, water and lemon juice. Cook and stir until mixture comes to a boil. Combine the cornstarch and cold water until smooth; stir into the strawberry mixture. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in vanilla. Strain to remove the pulp. Place the pan in an ice-water bath to cool, stirring occasionally. Serve the strawberry sauce over ice cream, top with peaches and whipped topping.
In a bowl, combine buscuit mix, 2/3 cup of sugar and cocoa. Stir in milk and butter, mix well. Drop by 1/3 cupfuls at least 2" apart onto a greased baking sheet. Beat egg white until foamy; brush over shortcakes. Sprinkle with remaining sugar. Bake at 400 degrees for 15-18 minutes. Cool on wire racks. Set aside 10 whole strawberries; slice remaining strawberries. In a mixing bowl, beat cream and confectioners' sugar until soft peaks form. Just before serving, split shortcakes horizontally. Spoon half the whipped cream and all the sliced berries between cake layers. Drizzle with the chocolate syrup; top with whole berry.
2 heaping cups sliced strawberries, fresh or frozen
1 package (6 ounce) strawberry flavor gelatin
2 cups boiling water
Instructions
Crush pretzels with rolling pin, food processor, or whatever method. Mix in sugar and softened butter. Spread onto bottom of 9 by 13-inch baking pan; press down and spread evenly with spoon. Bake in 400-degree F. oven until just lightly browned, 6 to 10 minutes. Set aside to cool.
Thoroughly mix cream cheese, 1 cup sugar and whipped topping and spread over crumb crust when it has completely cooled. Dissolve strawberry gelatin in 2 cups boiling water. When cool, add straw berries and leave to thicken slightly. Then spread over cream cheese layer. Refrigerate until firm before cutting into squares for serving.
2 cups washed, crushed strawberries (start with about 1 qt whole berries)
4 cups sugar
¾ cup water
1 box powdered fruit pectin (1¾ oz.)
Place crushed berries into a large bowl. Add the sugar to the fruit, mix well, and let stand for 10 minutes. Mix water and pectin in a small saucepan, bring the mixture to a boil, and boil for 1 minute, stirring constantly. Remove from meat and stir the pectin into the fruit. Continue stirring for 3 minutes. Ladel quickly into serilized freezable jars, leaving ½ inch of headroom. Seal immediately with sterilized tight-fitting lids. Let jars stand at room temperature until the jam is set. Freeze. Makes 5-6 8-ounce jars.
<font color="skyblue"><font color="skyblue"><font color="skyblue"><font color="skyblue"><font color="skyblue"><font color="skyblue"><font color="darkblue">Know what I love to do with this jam? Take a Townhouse snack cracker and spread it with a little cream cheese and top with a dollop of the jam - what a great treat. I love them as well as hubby and the kids!!</font></font></font></font></font></font></font>
In a bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in oats. Press half into a greased 13x9x2 baking pan; top with rhubarb. In a saucepan, combine sugar and cornstarch; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in vanilla. Pour over rhubarb. Sprinkle with Jello powder. Top with remaining crumb mixture. Bake at 350 degrees for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired.
In a mixing bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Set aside. In another mixing bowl, beat egg yolks and remaining sugar until thick and lemon-colored. Combine walnuts, bread crumbs, flour and salt; add to yolk mixture. Mix well. Fold in egg white mixture.
Line a greased 15x10x1 inch baking pan with waxed paper; then grease paper. Spread batter evenly into pan. Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with the short side. Cool on a wire rack. Slice six large strawberries in half; set aside for garnish. Thinly slice remaining berries; set aside. In a mixing bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form.
Unroll cake; spread with filling to within 1/2 inch of edges. Top with sliced berries. Roll up again. Place seam side down on serving platter. Chill until serving. Dust with confectioners' sugar. Garnish with reserved strawberries. Refrigerate leftovers.
1-1/4 cups chopped fresh or frozen unsweetened strawberries
In a bowl, combine the first four ingredients. In another bowl, combine the eggs, yogurt, butter and vanilla; mix well. Stir into the dry ingredients just until moistened. Fold in strawberries. Fill muffin tins with paper liners or nonstick cooking spray about 2/3's full of batter. Bake at 375 degrees for 15-18 minutes or until toothpick comes out clean when inserted. Cool for 5 minutes before removing to wire rack. Serve warm is best.
<font size="2"><font color="purple"> [img]images/smiley_icons/wavey.gif[/img] Wasn't sure if I post this here our on a new thread but here are some for Diabetics in Strawberry's</font></font>
Strawberries Romanoff
<font size="2"><font color="purple">1/4 cup lowfat yogurt, put in custard cup
4 package equal sweetner, up to 5
4 strawberries, fresh or thawed frozen
1 dash nutmeg
Instructions:
For each serving, mix yogurt with Equal and a dash of nutmeg. Then add
strawberries and stir. Serves 1.
Nutrients per serving: Calories 57, fat 1g, cholesterol 0mg,
carbohydrate 5g, sodium 40mg.
Exchanges: Milk 1/2, fruit 1/3.</font></font>
~LB~
If you want to be happy for life, love what you do.
Mary Higgins Clark
Strawberry Recipes 
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