1 3/4 C flour

1/2 tsp baking powder

1/4 baking soda

1/2  tsp salt

1/4 tsp cinnamon

1 stick of butter, softened

3/4 C sugar

2 eggs, room temp.

1/2 C sour cream, room temp.

1 tsp vanilla

1 C FRESH strawberries, coarsely chopped (DO NOT USE FROZEN BERRIES)

Combine DRY ingredients. In a small bowl Beat butter until creamy. Gradually add sugar and beat for 1 minute or until light and airy. Beat in eggs 1 at a time. Beat in sour cream and vanilla. Stir into dry ingredients only until they are moistened. Fold in strawberries. Put in a greased 8x4 loaf pan. Bake at 350 for 60-65 minutes or until a toothpick comes out clean. Let stand for 10 minutes in pan. Turn out on rack.

1/2 cup 2% or skim milk

1/2 cup strawberries

1/2 banana (optional)

1/2 teaspoon vanilla extract

2 packets Sweet 'n Low sweetener or 1 tablespoon sugar

2/3 cup ice

  Add all ingredients in a blender and blend until smooth. Makes one 12- to 14-ounce drink.

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Strawberry Salad

     1 pint strawberries

     1 pkg (3 oz) vanilla pudding (not instant)

     1 pkg tapioca pudding  (3 oz- not instant)

     1 pkg strawberry gelatin (3 oz)

     2 bananas – cut into slices

     2 cups whipped cream or topping

 Pour berry juice and add water into 2 quart glass measure to make 2 cups of liquid.  Add puddings and gelatin.  Microwave on high for 5-     6 minutes or until mixture thickens and boils.  Stir a few times while cooking; cool.  Add strawberries, bananas, and whipped cream.        Chill until firm and serve.

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Strawberry Pie

 Cook ¾ c sugar, 2 tbsp cornstarch and 1 cup water until thick and clear.

 Add 3 tbsp. strawberry jello, mix, cool and pour over fresh strawberries in graham cracker crust. 

Cool until firm. 

Serve with whipped topping.

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Spinach Strawberry Salad

     1 bag of baby spinach, washed

     1 quart strawberries, sliced

     1 cup cashews

     1 small red onion, sliced

     1/2 cup grated parmesan cheese (optional)

  

      Layer all the above ingredients in a serving bowl.

 

  Dressing:

     3/4 cup sugar

     1 tsp. dry mustard

     1 tsp. salt

     1/3 cup cider vinegar

     1 Tbsp. onion juice

     1 cup salad oil

     1 1/2 Tbsp. poppy seeds

    In a blender, mix all but the oil and poppy seeds.  Slowly add the oil and then the poppy seeds.  Pour dressing over the salad just before serving.

    In the past I have been able to easily find onion juice in the grocery store.  However, within the last year, I have found it almost impossible to find it.  I believe it is sold at specialty stores.  I have been making my own by using my juicer.  I am sure you could also get enough from an onion if you were to grate part of one and save the juice.

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Strawberry Cooler

     3 cups water

     5 cups sliced fresh strawberries

     3/4 to 1 cup sugar

     1/4 cup lemon juice

     2 teaspoons grated lemon peel

     1 cup ginger ale

     Crushed Ice

 In a blender, process the water, strawberries, sugar, lemon juice and peel in batches until smooth. Strain the berry seeds if desired. Pour into a pitcher; stir in the ginger ale. Serve over ice. Garnish with whole berries if desired.

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Strawberry Schaum Torte

8 egg whites (about 1 cup)

1 tablespoon white vinegar

1 tablespoon vanilla extract

1/4 teaspoon salt

2 cups sugar

3 cups sliced fresh strawberries

1-1/2 cups whipped cream

Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Add vinegar, vanilla and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high ujtil stiff glossy peaks form and sugar is dissolved. Spread into a greased 10-in. springform pan. Bake at 300 for 50-60 minutes or until lightly browned. Remove to a wire rack to cool (meringue will fall). Serve with strawberries and whipped cream. Refrigerate leftovers.

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