Welcome to Valley Home Farm
310 Potts Road
Wartrace, Tennessee 37183
(931) 389-6470
Valley Home's Prize Winning Strawberry Recipes
Enjoy some prize-winning recipes from the Valley Home
Strawberry Recipe Contest collection. We also have some strawberry
picking, measuring, and recipe tips at the bottom of the page.
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 cheese1/4 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.
Here’s some 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.
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Valley Home Farm
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