Saturday, May 31, 2008
This posting and the previous one that I just entered go together. I am just getting this blog thing down and I accidently separated the pictures from the posting. I am sure I will catch on real soon, but until then, thank you for your patience with me. Judy
When it is thawed, I set it in a clear cellophane bag, tie with a ribbon, add a premade card, and I am ready to go. If I am serving it in my home, I slice it and serve it with "Duncan Hines Whipped Cream Cheese" frosting. It is a fresh and moist bread to serve anytime...especially with a hot cup of coffee.
Friday, May 30, 2008
1# strawberries (hulled & sliced)
(again...can use more if you like)
8 cups of Spring Mix
Feta cheese or mozzarella cheese
(recipe calls for 1 1/3c feta...but I usually serve on side along with mozzarella)
1/2 cup Pecans toasted
1/2 cup olive oil
3 T Balsamic vinegar
1 T sugar
1/3 c. crushed strawberries
(mix together in blender)
(I usually make a double batch of the dressing)
Crush berries in blender & add the other ingredients & purree together
Put in fry pan with sugar & cook till sugar disolves (watch closely as it can happen fast)
I do a big batch & keep in pantry to use as I need
Wednesday, May 28, 2008
It has arrived...the season of my very favorite fruit, strawberries. I spent many a summer at my grandma's farm, picking strawberries in the field with her, putting them in boxes, then selling them at the roadside stand at the end of her driveway. I clearly remember her giving me a nickel for each box picked.
I have included some important facts about strawberries that might help you serve them as much as possible during the season;
A Word About Berries.
Berries of all kinds comprise some of the healthiest foods known. The amount of vitamin C found in one cup of strawberries is comparable to the amount found in orange juice, but with one big plus, strawberries contain fewer calories. Raspberries contain vitamin C and potassium. Blueberries and other berries are low in calories, but pack a healthy punch.
Five minutes from my house, is an amazing produce stand owed and operated by our dear Amish friends. Their berries are huge as you can see, and they taste so sweet.
Here are a few of my favorite ways to serve these beautiful berries. These parfaits are layered with small pieces of angel food cake, a combination of "Dannon Light and Fit" vanilla yogurt, Light Cool Whip and a sprinkling of dry Strawberry jello mixed together, then sliced fresh strawberries and a repeat of all layers. Refrigerated until ready to serve, even if not until the next day.
I make lots of pink lemonade ice cubes with pieces of strawberries and blueberries in each one. I make these ahead of time and keep them in a large plastic container in my freezer. When guests stop in, I whip up some lemonade and several of these ice cubes. It looks good and tastes great, eliminating watered down lemonade.
Another one of my favorite ways to serve strawberries is to use chunks of pound cake and strawberries alternately on wooden skewers. For the dip, I use strawberry cream cheese dip mixed with light cool whip. It is a delicious combination.
No matter how you serve this popular fruit, it will taste like summer and maybe you too, will reminded of cherished memories in the strawberry patch. Judy