Simple strawberry sauce
Serve warm on pancakes!
1⁄2 cup sugar
1⁄4 cup water
3 tablespoons strawberry jam
2 tablespoons lemon juice
1 tablespoon cornstarch
1 pint strawberries, stemmed and halved
• In medium saucepan combine sugar, water and jam.
• Stir over medium heat until sugar is dissolved and mixture comes just to boil. Meanwhile, mix lemon juice with cornstarch; stir into sugar mixture.
• Cook until slightly thickened.
• Mix in strawberries.
• Just heat through–do not cook.
Strawberry and spinach salad
8 cups fresh baby spinach, about 8 ounces
2 cups sliced fresh strawberries, about 8 ounce
1⁄2 cup slivered almonds
1⁄4 cup granulated sugar
1 tablespoon water
5 teaspoons balsamic vinegar (12-year-old is best)
2 teaspoons Worcestershire sauce
2 teaspoons liquid honey
1 1⁄2 teaspoons poppy seeds
3 teaspoons finely chopped fresh chives
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper
• In a small bowl, whisk together balsamic vinegar, Worcestershire sauce, honey, poppy seeds and chives.
• Drizzle in olive oil and whisk until blended.
• Now whisk in Dijon mustard until well blended.
• Whisk in salt and pepper to taste.
• Break off root ends and tough stems (if any) and discard or used bagged baby spinach
• Place spinach in a large bowl, add ice and cover with water; set aside to chill.
• Remove spinach leaves from water, pat dry on paper.
• Add to a large mixing bowl. • Add sliced strawberries and toss lightly to mix.
• Add dressing and toss gently until spinach and berries are lightly coated.
• Add almonds, toss lightly and serve.
Strawberry goat cheese and roast beef sandwich
1 pint strawberries, hulled and chopped
1 pound sliced roast beef
4 ounces goat cheese
Arugula, roughly chopped
Serve on hard rolls or thick sliced multi-grain bread
• Combine strawberries and goat cheese in a small bowl.
• Mash with a fork until combined and set aside.
• Spread the strawberry goat cheese mixture on the bottom of each roll or slice of bread.
• Top with some arugula then 4 slices of roast beef, more strawberry goat cheese spread and finish with more arugula.
Crazy good strawberry muffins
From the strawberry patch to your oven to your family’s delight!
Makes 12 muffins.
1 2⁄3 cups fresh strawberries
2⁄3 cup sugar
1⁄3 cup vegetable oil
2 large eggs
1 1⁄2 cups all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon good quality cinnamon
• Pre-heat oven to 425 F.
• Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups very generously as they will stick.
• Slightly mush up strawberries in large bowl, using fork or masher
• Stir in sugar, oil and eggs until mixed.
• Stir in other ingredients just until moistened.
• Spoon batter into muffin cups.
• Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.
1 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup sugar
1 egg yolk
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour Seedless strawberry jam
• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla.
• Add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
• Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
• Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball; fill with about 1/4 teaspoon jam.
• Bake at 350° for 10-12 minutes or until set.
• Remove to wire racks to cool. Yield: 5 dozen.
Originally published as Strawberry Cream Cookies in Grandma’s Great Desserts Cookbook 1992, p58