Strawberry Recipes
How to freeze Bush-N-Vine Strawberries
Pick red, ripe berries. Wash with caps on and drain in colander. Remove caps and slice into bowl. Sweeten one gallon of berries with 1/2 to 3/4 cup of sugar. Allow sugar to melt approximately 15 minutes. Carefully stir berries and sugar, then place in freezer containers. Berries are best eaten within one year of freezing. Also, eat berries before they thaw completely.
Strawberry Rhubarb Pie
2 refrigerated pie crust dough
2 1/2 cups rhubarb, cut in 1 inch pieces
2 1/2 cups hulled strawberries
1 1/4-1/2 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons butter, cut in small pieces
1 tablespoon cream
2 teaspoons sugar
Place 1 pie crust in pie pan bottom. Combine rhubarb, strawberries, sugar, cornstarch and salt in a bowl, allow to stand 15 minutes, stirring occasionally. Pour fruit mixture into bottom pie crust. Dot the fruit mixture with butter pieces. Cover with top pie crust. Flute the edges and vent by making a few small slices. Brush top crust with cream and sprinkle with sugar. Bake at 425 for 30 minutes and slip a baking sheet under the pie. Reduce heat to 350 for 25-30 minutes. Serve warm with ice cream. Enjoy!
Christmas Jam
12 oz package fresh cranberries
4 cups Bush-N-Vine strawberries (frozen may be used, but thaw)
4 cups sugar
3 oz. liquid pectin
Wash cranberries, process in food processor until coarsely chopped. Combine cranberries, strawberries & sugar in Dutch oven and bring to a boil. Cook 1 minute, stirring constantly. Remove from heat, add liquid pectin to the mixture. Bring back to a full rolling boil and boil 1 minute stirring constantly. Remove from heat and skim off foam.
Quickly pour into hot sterilized jars, leaving ¼ in. headspace. Wipe jar rims and cover with lids. Process in boiling water 5 minutes. Yield 7 half pints.
Strawberry Punch Bowl Cake (As seen on "Making It Grow" 3/22/11)
1 Angelfood cake - broken into large pieces
12 oz. whipped topping
16 oz sour cream
5 oz. evaporated milk
3/4 c. powdered sugar
4 cups Bush-N-Vine strawberries
GLAZE: 4 cups crushed Bush-N-Vine strawberries 1/2 cup sugar 1/2 cup water 2 tbsp. corn starch
To prepare glaze place sugar, water and corn starch in medium pan and bring to a boil, stirring with a wisk until thickened. Remove from heat and stir in crushed berries. Allow to cool completely while preparing cake mixture.
To prepare cake mixture: combine whipped topping, sour cream, evaporated milk and powdered sugar, mix well then add broken angelfood cake and stir until moistened. Place 1/2 cake mixture in "punch bowl " or 9 X 13 glass dish. Spread 1/2 of cooled glaze over cake and top with 2 cups of sliced Bush-N-Vine strawberries. Repeat with remaining cake mixture, glaze and strawberries.
Strawberry Jam/Preserves
I like to use the boxed fruit pectin. I use 1 cup more strawberries than the fruit pectin recipe calls for because my family likes jam which is not too thick. Just follow the directions on the fruit pectin instructions.
Strawberry Delight
FIRST LAYER: 2 C. self-rising flour, 2 sticks margarine, 1 c. chopped nuts (optional). Mix together above ingredients and press into the bottom of a 9 X 12 baking dish. Bake at 350 degrees for 15-20 minutes or until light brown. Cool completely.
SECOND LAYER: 8 oz cream cheese, 2-1/2 c. powdered sugar, 8 oz whipped topping. Mix well and spread on crust. Put in refrigerator until set.
THIRD LAYER: 4 cups or more of sliced Bush-N-Vine strawberries. Spread evenly over second layer.
FOURTH LAYER: 1 c. sugar, 4 tbsp. flour, 4 c. Bush-N-Vine strawberries (mashed). Mix ingredients in sauce pan and cook over medium heat, stirring constantly, until thick and clear. Cool completely and spread over third layer. Keep refrigerated. Enjoy!!
Strawberry Muffins
1 ¾ c. all purpose flour
¾ c. sugar
1 t. baking soda
-Combine these 3 ingredients in a bowl.
2 eggs, beaten
½ c. plain yogurt (or sour cream)
¼ c. margarine, melted
1 t. vanilla
-Mix in separate bowl.
1 ¼ c. chopped, fresh or frozen Bush-N-Vine strawberries
-Stir wet ingredients into dry ingredients. Fold in strawberries. Spray muffin tin & fill 2/3 full.
-Bake @ 375⁰ for 15-18 min.
Strawberry Cobbler
4 C. sliced strawberries
3/4-1 c. sugar
2 c. buttermilk biscuit mix
1/2 c. milk
1 tbsp lemon juice
1 tbsp corn starch
3 tbsps melted margarine
1 tsp. vanilla
Combine strawberries, lemon juice, sugar and corn starch in bowl. Pour into a 9" square baking dish. Combine remaining 4 ingredients for dumpling batter, and drop by tablespoons onto strawberry mixture. Bake at 400 degrees for 25 minutes or until dumplings are done. Serves 6-8.
Strawberry Spinach Salad
Serves: 6
¼ red onion, thinly sliced
2 (6 oz) bags baby spinach
2 cups Bush-N-Vine strawberries, quartered
1 (4 oz) pkg. crumbled blue cheese
1 cored and sliced apple
½ c. sliced toasted almonds, walnuts or pecans
Bottled red wine vinaigrette
Salt & pepper to taste
-Toss together red onion & next 4 ingredients in large bowl. Drizzle with red wine vinaigrette; sprinkle w/ salt & pepper to taste.
Pick red, ripe berries. Wash with caps on and drain in colander. Remove caps and slice into bowl. Sweeten one gallon of berries with 1/2 to 3/4 cup of sugar. Allow sugar to melt approximately 15 minutes. Carefully stir berries and sugar, then place in freezer containers. Berries are best eaten within one year of freezing. Also, eat berries before they thaw completely.
Strawberry Rhubarb Pie
2 refrigerated pie crust dough
2 1/2 cups rhubarb, cut in 1 inch pieces
2 1/2 cups hulled strawberries
1 1/4-1/2 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons butter, cut in small pieces
1 tablespoon cream
2 teaspoons sugar
Place 1 pie crust in pie pan bottom. Combine rhubarb, strawberries, sugar, cornstarch and salt in a bowl, allow to stand 15 minutes, stirring occasionally. Pour fruit mixture into bottom pie crust. Dot the fruit mixture with butter pieces. Cover with top pie crust. Flute the edges and vent by making a few small slices. Brush top crust with cream and sprinkle with sugar. Bake at 425 for 30 minutes and slip a baking sheet under the pie. Reduce heat to 350 for 25-30 minutes. Serve warm with ice cream. Enjoy!
Christmas Jam
12 oz package fresh cranberries
4 cups Bush-N-Vine strawberries (frozen may be used, but thaw)
4 cups sugar
3 oz. liquid pectin
Wash cranberries, process in food processor until coarsely chopped. Combine cranberries, strawberries & sugar in Dutch oven and bring to a boil. Cook 1 minute, stirring constantly. Remove from heat, add liquid pectin to the mixture. Bring back to a full rolling boil and boil 1 minute stirring constantly. Remove from heat and skim off foam.
Quickly pour into hot sterilized jars, leaving ¼ in. headspace. Wipe jar rims and cover with lids. Process in boiling water 5 minutes. Yield 7 half pints.
Strawberry Punch Bowl Cake (As seen on "Making It Grow" 3/22/11)
1 Angelfood cake - broken into large pieces
12 oz. whipped topping
16 oz sour cream
5 oz. evaporated milk
3/4 c. powdered sugar
4 cups Bush-N-Vine strawberries
GLAZE: 4 cups crushed Bush-N-Vine strawberries 1/2 cup sugar 1/2 cup water 2 tbsp. corn starch
To prepare glaze place sugar, water and corn starch in medium pan and bring to a boil, stirring with a wisk until thickened. Remove from heat and stir in crushed berries. Allow to cool completely while preparing cake mixture.
To prepare cake mixture: combine whipped topping, sour cream, evaporated milk and powdered sugar, mix well then add broken angelfood cake and stir until moistened. Place 1/2 cake mixture in "punch bowl " or 9 X 13 glass dish. Spread 1/2 of cooled glaze over cake and top with 2 cups of sliced Bush-N-Vine strawberries. Repeat with remaining cake mixture, glaze and strawberries.
Strawberry Jam/Preserves
I like to use the boxed fruit pectin. I use 1 cup more strawberries than the fruit pectin recipe calls for because my family likes jam which is not too thick. Just follow the directions on the fruit pectin instructions.
Strawberry Delight
FIRST LAYER: 2 C. self-rising flour, 2 sticks margarine, 1 c. chopped nuts (optional). Mix together above ingredients and press into the bottom of a 9 X 12 baking dish. Bake at 350 degrees for 15-20 minutes or until light brown. Cool completely.
SECOND LAYER: 8 oz cream cheese, 2-1/2 c. powdered sugar, 8 oz whipped topping. Mix well and spread on crust. Put in refrigerator until set.
THIRD LAYER: 4 cups or more of sliced Bush-N-Vine strawberries. Spread evenly over second layer.
FOURTH LAYER: 1 c. sugar, 4 tbsp. flour, 4 c. Bush-N-Vine strawberries (mashed). Mix ingredients in sauce pan and cook over medium heat, stirring constantly, until thick and clear. Cool completely and spread over third layer. Keep refrigerated. Enjoy!!
Strawberry Muffins
1 ¾ c. all purpose flour
¾ c. sugar
1 t. baking soda
-Combine these 3 ingredients in a bowl.
2 eggs, beaten
½ c. plain yogurt (or sour cream)
¼ c. margarine, melted
1 t. vanilla
-Mix in separate bowl.
1 ¼ c. chopped, fresh or frozen Bush-N-Vine strawberries
-Stir wet ingredients into dry ingredients. Fold in strawberries. Spray muffin tin & fill 2/3 full.
-Bake @ 375⁰ for 15-18 min.
Strawberry Cobbler
4 C. sliced strawberries
3/4-1 c. sugar
2 c. buttermilk biscuit mix
1/2 c. milk
1 tbsp lemon juice
1 tbsp corn starch
3 tbsps melted margarine
1 tsp. vanilla
Combine strawberries, lemon juice, sugar and corn starch in bowl. Pour into a 9" square baking dish. Combine remaining 4 ingredients for dumpling batter, and drop by tablespoons onto strawberry mixture. Bake at 400 degrees for 25 minutes or until dumplings are done. Serves 6-8.
Strawberry Spinach Salad
Serves: 6
¼ red onion, thinly sliced
2 (6 oz) bags baby spinach
2 cups Bush-N-Vine strawberries, quartered
1 (4 oz) pkg. crumbled blue cheese
1 cored and sliced apple
½ c. sliced toasted almonds, walnuts or pecans
Bottled red wine vinaigrette
Salt & pepper to taste
-Toss together red onion & next 4 ingredients in large bowl. Drizzle with red wine vinaigrette; sprinkle w/ salt & pepper to taste.
