Strawberry Recipes
from Valley Home Farm |
|
|
 |
Strawberry Cream Angel Food Cake
1st Place Winner –
Strawberry Cakes Division
“Best of Show”
Winning Recipe
Barbara Troxler
1 plain Angel Food Cake
1 (8 oz.) pkg. cream cheese, room
temperature
1 (12 oz.) can condensed milk
1/3 c. lemon juice
1 tsp. almond extract, divided
2 ½ c. fresh Valley Home Farm
Strawberries, sliced
1 c. heavy cream
2 Tbsp. confectioner’s sugar
Whole strawberries, stems removed for
garnishing
Carefully cut the top 1-inch from the
cake. Remove and set aside. Using the tip of the knife, cut into
the cake along the inner and outer edges, leaving a 1 inch
border of the cake in tact. Using your fingers, carefully hollow
out the cake between the two cuts, leaving an empty tunnel. Tear
the removed pieces of cake into bite-sized pieces and set aside.
In a large mixing bowl using an electric mixer, beat the cream
cheese until light and fluffy. Add the condensed milk and beat
until thoroughly combined. Stir in lemon juice and ½ teaspoon
almond extract. Gently fold in the cake pieces and sliced
strawberries. Spoon the mixture into the tunnel in the center of
the hollowed-out cake. Cover with the reserved 1 inch cake top.
Cover cake with plastic wrap and refrigerate at least 8 hours or
overnight. When ready to serve the cake, whip the cream until it
begins to form peaks. Add confectioner’s sugar and remaining ½
teaspoon almond extract. Whip until the cream forms stiff peaks
but is not dry. Slice cake. As each slice is served, spoon
whipped cream on top of slice, add a few strawberries for
garnish and a light snow of confectioner’s sugar.
White Chocolate Strawberry
Tart
1st Place Winner –
Strawberry Pies
Virginia Barrett
Crust:
28 Chocolate cream-filled cookies
1 small pkg. chopped pecans
4 T. melted butter
Finely crush together cookies and
pecan until crumbs begin to hold together. Press mixture into
bottom and up sides of a 9-inch tart pan with removable bottom.
Refrigerate.
Filling:
½ tsp. unflavored gelatin
2/3 cup heavy cream
1 (3 oz.) cream cheese at room
temperature
8 oz. white chocolate, chopped
2 cups Valley Home Farm fresh
strawberries
Sprinkle gelatin over cream in a small
bowl. Let stand 5 minutes. Beat cream cheese in a medium bowl
until smooth. Add gelatin mixture; beat until smooth. Transfer
to saucepan. Add white baking chocolate and cook stirring over
medium heat until chocolate is melted and mixture is smooth,
about 4 minutes. Pour into tart crust and refrigerate 2 hours or
overnight.
Garnish:
White Chocolate curls and fresh mint
sprigs
Hull strawberries, rinse. Half some of
the berries and mound in the center of tart. Garnish with white
chocolate curls and mint. |
|
 |
|
Low Fat
Strawberry Cheesecake Torte
1st Place – ‘Low to
No” Sugar Desserts
Amy Massey
Cake:
1 ½ cups egg whites
1 ¼ tsp. cream of tarter
¼ tsp. salt
1 tsp. vanilla
1 ½ cups sugar, divided
1 cup Martha White All-Purpose Flour
Assemble all ingredients and utensils.
In a mixing bowl with beater, beat egg whites, cream of tartar,
salt and vanilla until mixture holds a peak. Continue beating,
adding ½ cup sugar a little at a time. Sift together the flour
and remaining sugar; then sift again over the egg whites, fold
in.
Line a 9” x 13” jelly roll pan with a
13” piece of parchment paper. Spoon batter into pan. Bake 15 to
18 minutes in a preheated 400 degree oven. Cool completely
Filling:
½ cup water
1 pkg. (3 oz.) sugar-free strawberry
gelatin
1/3 cup seedless, sugarless strawberry
jam
1 lemon
1 pkg. (8 oz.) fat free cream cheese,
softened
1/3 cup cold skim milk
1 (12 oz.) frozen lite whipped
topping, thawed
1 pkg. (3.4 oz.) sugar free cheesecake
instant pudding and pie filling
1 kiwi peeled, sliced and halved
1 cup fresh Valley Home Farm
strawberries, hulled and sliced
In a small bowl, microwave water on
high 1-2 minutes or until boiling. Add gelatin; stir until
dissolved. Add jam; whisk until smooth. Invert cake onto a
cutting board; remove paper. Prick cake at ½ inch intervals.
Brush cake evenly with all but 2 tablespoons of the gelatin
mixture. Trim ¼ inch around edge of cake; discard edges. Cut
cake crosswise into 3 equal layers.
Zest lemon; set zest aside. Juice
lemon to measure 2 tablespoons juice. In a medium bowl combine
cream cheese and lemon juice; whisk until smooth. Add skim milk;
whisk until smooth. Spoon whipped topping over cream cheese
mixture. (Do not mix). Sprinkle with pudding mix; mix well.
(Mixture will be very thick.)
Place one cake layer on serving dish.
Fill a decorator bag, equipped with a large star tip with
filling mixture. Pipe a straight border around the edge of the
cake layer. Using a large spoon, place 4 spoons of filling down
the center of the cake layer; spread evenly to border. Top with
second cake layer. Repeat filling as before. For third layer,
pipe a decorative border around the edge. Spread any remaining
filling down the center.
Arrange kiwi on top of the cake. Place
strawberries and reserved gelatin mixture in a small bowl; mix
gently. (If gelatin mixture has set microwave on high 5-10
seconds or until softened.) Spoon strawberries over top of cake.
Sprinkle with reserved lemon zest. Yield 16 servings.
|
 |
|
|
Strawberry –
Lemonade Punch
1st Place Winner –
Strawberry Beverage Division
Donna Floyd
1 (6 oz.) can frozen lemonade
concentrate, thawed and undiluted
1 (6 oz.) can frozen limeade
concentrate, thawed and undiluted
1 (6 oz.) can frozen orange juice
concentrate, thawed and undiluted
1 quart Valley Home Farm fresh
strawberries, Pureed
2 quarts apple juice
1 (2 liter) bottle of ginger ale or
Sprite, chilled
Combine the first 5 ingredients; add
the ginger ale or Sprite and stir gently. Serve immediately.
Old Fashioned Strawberry Shortcake
6 cups sliced strawberries combined
with ½ cup artificial sweetener
1/3 cup fat-free milk
Fat-free whipped topping
¼ cup artificial sweetener
1 cup plus 2 tablespoons low-fat
biscuit mix
2 tablespoons nonfat sour cream
Preheat oven to 425 degrees. Mash 2
cups strawberries in a bowl. Stir in ½ cup artificial sweetener.
Mix in remaining strawberries. Cover and refrigerate. Blend
baking mix and ¼ cup artificial sweetener in medium bowl. Add
milk and sour cream. Mix until a soft dough forms. Drop batter
by spoonfuls onto greased baking sheet to form 6 shortcakes.
Bake 7 to 9 minutes until golden. Let set 10 minutes. Cut each
shortcake in half; layer strawberry sauce and whipped topping in
middle. Serves 6.
|
|
|
 |
|
Berry Patch
Ice Cream Dessert
2 cups chocolate graham cracker crumbs
½ stick melted butter or margarine
1 quart vanilla ice cream or frozen
yogurt
2 cups fresh strawberries, sliced with
½ cup sugar or 16 oz. frozen berries
1 cup blueberries
Line a 8” – 9” springform pan with
plastic wrap allowing excess to extend over the edges of the
pan; set aside.
Combine chocolate graham cracker
crumbs and margarine or butter. Press into the bottom of the pan
forming a crust.
In a large mixing bowl, combine
softened ice cream, strawberries and blueberries until evenly
distributed throughout the mixture. Pour ice cream mixture
evenly over prepared crust, cover and freeze for 6-8 hours.
Let dessert stand for 15 minutes
before serving to soften slightly. Garnish with fresh berries or
your choice of ice cream toppings. Makes 10 servings. |
|
|
 |
|
|
Amaretto
Strawberry Trifle
1 butter recipe cake mix, baked
2/3 cup sugar
3 1/2l tablespoons cornstarch
1/2l teaspoon salt
1/2 cup Amaretto
2 1/2l cups milk
3 egg yolks, slightly beaten
1 teaspoon vanilla
2 cups plain yogurt
4 cups fresh strawberries, sweetened
1 pint heavy whipping cream, whipped
Combine sugar, cornstarch and salt in
top of double boiler. Stir in milk. Cook in double boiler until
thickened, stirring constantly. Cover and cook 15 minutes
longer. Stir a small amount of the hot mixture into the slightly
beaten egg yolks. Add to remaining mixture in double boiler and
cook for 2 minutes, do not boil. Fold in yogurt. In a trifle
bowl, layer half of the crumbled cake. Brush with Amaretto.
Cover cake with half of the pudding yogurt mixture followed by 2
cups of the crushed strawberries. Cover berries with 1/2 of the
sweetened whipped cream. Repeat layer ending with whipped cream.
Chill.
|
|
|
 |
|
|
Strawberry Tea
Sandwiches
1 (8 oz.) cream cheese
1/4 teaspoon seasoning salt
1 small can crushed pineapple, drained
1/2 cup fresh strawberries, chopped
2 tablespoons green peppers, finely
chopped
White sandwich bread
Combine cream cheese and seasoning
slat. Fold in the pineapple, strawberries and green pepper.
Spread onto a piece of white bread and top with another slice.
Cut off crusts and cut into fingers or triangles
Sweet Strawberry Salad
4 cups fresh spinach and butter head
lettuce
1/2 cup chopped celery
Bottled Blush Wine Vinaigrette
Dressing
1 pint fresh strawberries, halved
1/4 cup toasted or sugared almonds
Wash and dry spinach and lettuce. Tear
lettuce into bite sized pieces. Remove stems from spinach and
tear into pieces. Chop celery and add to lettuce and spinach.
Toss with dressing. Top with strawberries and almonds.
|
|
|
 |
|
|
HELPFUL
STRAWBERRY TIPS
When picking berries, be sure the cap
remains on the strawberry by pinching the stem between the thumb
and forefinger. This will prevent damage to both the fruit and
the strawberry plant.
When selecting berries, look for the
ones that are firm, yet fully ripe. These are the best for all
your needs – freezing, preserving, or eating just the way they
are.
When storing berries, in the
refrigerator, do not remove caps or wash the berries until you
are ready to use them. When caps are removed before use, the
berries lose some of their moisture. Washing early tends to
bruise the berries and they lose their freshness. Arrange
berries in a shallow container and keep at 35 degrees for best
results. Berries are the very best when prepared and eaten the
same day.
When preparing berries, place in a
strainer and rinse with cool water. To remove the caps, give the
caps a gentle twist or use the point of a sharp knife or your
thumbnail trying not to remove any of the berry.
When freezing berries, place one layer
of clean whole berries on a cookie sheet and freeze until firm.
Remove from cookie sheet and package in freezer bags and seal.
Serve slightly frozen to help fruit retain its shape.
For frozen sugar packs, slice berries
in halves or thirds. Mix berries with sugar (1 cup sliced fruit
to 1 cup sugar) and allow to stand until sugar dissolves (about
10-15 minutes). Pack the fruit and juice into freezer bags.
Leave ¼” head space for pints.
When measuring:
1 pint = 2-1/2 cups whole berries
1 pint = 2-1/4 cups sliced berries
1 pint = 1-2/3 cups pureed berries
1 pint = about 12-14 large berries
Nutritional value
Strawberries are high in Vitamin C and
Folate and are a good source of Potassium. One cup of
strawberries contains only 50 calories and no fat, cholesterol
or sodium. |
 |
|