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.
Bush-N-Vine Strawberry 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 COBBLER
4 C. sliced strawberries 1 tbsp lemon juice
3/4-1 c. sugar 1 tbsp corn starch
2 c. buttermilk biscuit mix 3 tbsp melted margarine
1/2 c. milk 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 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-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.
Blueberry Muffins
Makes 12 muffins
1 egg
1/4 cup Crisco Oil
1/2 cup Buttermilk or 1tsp. lemon juice and milk to make 1/2cup
1.5 cup self rising flour
1/2 cup sugar
1 cup blueberries
Mix all ingredients and add blueberries. Pour into muffin tins.Bake at 400 degrees for 20 minutes.
Big Blue Muffins
Blend: 1 stick butter & 1 ¼ c. sugar
Add: 2 eggs
2 c. all purpose flour
2 t. baking powder
½ t. salt
½ c. milk
-Blend all ingredients. Fold in blueberries (1- 1 ½ c). Pour in greased muffin tins.
-Bake 20 min. @ 350⁰. Makes 15-18 muffins.
Blueberry Syrup
1-3/4 c. fresh Bush-N-Vine blueberries, divided
1 cup corn syrup
1 tbsp cornstarch In blender, combine
1 cup blueberries and corn syrup.Cover and process for 30 seconds or
until blueberries are almost smooth.
Place cornstarch in a small saucepan; gradually whisk in the blueberry mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in the remaining blueberries
and cool. Store in the refrigerator. Yield: 2 cups