Strawberry
Sauce
2/3 cup sugar
1 pint strawberries, washed and hulled
1/3 cup water
1 tablespoon lemon juice
Place sugar and 1/3 cup water in a small saucepan, stir and
bring to a boil. Simmer until the sugar is completely
dissolved.
Allow the syrup to cool completely. Hasten cooling by
setting pan in a shallow bowl of ice water.
Place half the berries in the jar of a blender; add lemon
juice and all the cooled syrup. Puree until smooth.
Press through fine sieve to remove some of the strawberry
seeds, if desired.
Coarsely chop remaining strawberries and add to strawberry
puree. Serve.
Can be stored refrigerated, in tightly covered containers
for up to 4 days.
Strawberries and Cream
1 cup whipping cream
2 tablespoons white sugar
1/2 cup sour cream
1 tablespoon Grand Marnier or Amaretto liqueur
1 1/2 - 2 pints fresh strawberries, washed and hulled
In a large mixing bowl whip the cream and sugar with a mixer
until thick but not stiff Add the sour cream and beat until
mixture is thoroughly combined. Continue to beat while
gradually pouring in the liqueur.
Divide strawberries between 6 dessert dishes. Reserve 6
strawberries for garnish. Pour cream over berries. Top with
a reserved strawberry. Serve immediately.
Amaretto Strawberries
1 pint fresh strawberries
1/4 cup Amaretto liqueur
Vanilla ice cream
Slivered almonds
Wash and hull strawberries; drain. In a large bowl, marinate
strawberries in Amaretto liqueur overnight.
Serve over ice cream and sprinkle with
slivered almonds.
Strawberry Cream Pie
1 package (4-serving size) vanilla instant
pudding and pie filling
1 cup sour cream
¼ cup milk
2 teaspoons grated orange rind
2 cups frozen whipped topping, thawed (plus extra for
garnish, if desired) (1 8-ounce container equals 3 ½ cups)
1 prepared 9-inch graham cracker pie crust
2 cups fresh strawberries, hulled, rinsed and patted dry
In a large bowl, combine the vanilla pudding mix, sour
cream, milk, and orange rind. Add the whipped topping and
beat with a wire whisk for 1 minute or until well blended.
Spoon half the mixture into the pie crust. Press the
strawberries, stem-side down, into the mixture, then top
with the remaining mixture. Freeze the pie for about 1 hour
or refrigerate for 3 hours before serving. Garnish with
additional whipped topping and/or strawberries. Yield: 6 to
8
Strawberry Cheese Pie
1 unbaked pie shell
1 small carton Cool Whip
2 Tbsp. corn starch
1 pkg. (3 oz) strawberry gelatin
1 8 oz. block cream cheese
3/4 cup sugar
1 cup 4-X powdered sugar
1 cup water
4 cups sliced strawberries
Directions:
Bake pie shell at 450 degrees for 8-10 minutes. Cool on wire
rack. Beat cream cheese and 1 cup 4-X powdered sugar. Fold
in cool whip. Pour this mixture into pie crust and
refrigerate.
In saucepan, combine sugar (3/4 cup), cornstarch, and water
until smooth. Bring to a boil. Cook and stir for 2 minutes
or until thickened. Stir in gelatin until
Strawberry Tart
1 large package of cream cheese, softened
9-inch graham-cracker crust or baked pie shell
3 cups whole strawberries, hulled
1/2 cup red-currant jelly
Carefully spread cream cheese in crust.
Arrange berries pointed end up in single
layer over cheese. Chill.
Heat jelly until smooth and of glaze
consistency; spoon over berries. Serve at once or
refrigerate.
Makes 8 servings.
Strawberry Cheese Tart
1 pound low-fat cream cheese,
softened
½ cup low-fat sour cream
3 Tablespoons sugar
1 teaspoon grated lemon peel
12 packaged graham cracker tart shells (about 3½ inches in
diameter)
2/3 cup strawberry preserves
Combine cream cheese, sour cream, sugar and lemon peel in
small bowl; beat until smooth.
Spread evenly into crumb crusts;
refrigerate about 4 hours. Before serving, spread evenly
the strawberry preserves over the filling.
Strawberry Parfait
1 1/2 cups heavy cream
6 ounces semi sweet chocolate, melted and cooled
1 1/2 pints strawberries, cleaned
Whip the cream until firm. Fold in the melted chocolate.
Reserve 6 strawberries for garnish.
Puree remaining and strain.
Alternate strawberry puree and chocolate cream in parfait
glasses.
Top with whole strawberries. Serve cold.
2 lb of strawberries.
10 oz frozen pound cake, thawed and sliced.
1 egg yolk, beaten.
3 cups of milk.
½ cup of granulated sugar.
½ cup of sliced almonds, toasted.
½ cup of seedless raspberry jam.
¼ cup of cornstarch.
3 tablespoons of orange juice.
1 teaspoon of vanilla.
Strawberry Custard Cake
2 lb of strawberries.
10 oz frozen pound cake, thawed and sliced.
1 egg yolk, beaten.
3 cups of milk.
½ cup of granulated sugar.
½ cup of sliced almonds, toasted.
½ cup of seedless raspberry jam.
¼ cup of cornstarch.
3 tablespoons of orange juice.
1 teaspoon of vanilla.
Mix together sugar, cornstarch and milk in a saucepan.
Cook over a medium heat for about 10 minutes, stirring,
until mixture comes to boil.
Boil for 1 minute; then remove from heat.
Add ½ cup of this mixture to the beaten egg yolk; then
return the mixture to saucepan, beating thoroughly.
Cook for 3-4 minutes.
Add the vanilla and set aside to cool.
Place the slices of pound cake along the bottom of a large
dish.
Spread slices with the raspberry jam.
Slice the strawberries and place over jam.
Drizzle orange juice over the strawberries.
Spread custard over top; then sprinkle with almonds.
Cover and refrigerate.
and a butter shot- 1/2 tsp butter. Bring mixture to a full rolling boil
over high heat, stirring vigorously to a beat.
