Recipes-kitchen

Blackberry Frangelico Torte

Cake layers:
12 oz. hazelnuts, toasted and peeled
2/3 C. flour
1/2 C. unsalted butter, softened
1 1/3 C. sugar
12 large eggs, separated, plus 3 additional egg whites
2 T. Frangelico
1 1/4 t. salt

Blackberry Coulis:
1 1/4 lbs. or 20 frozen oz. blackberries, or 1 1/2 pints frozen blackberries
1/4 C. sugar
2 T. corn syrup

White chocolate buttercream:
1 lb. (4 sticks) unsalted butter, softened
3/4 C. plus 1 T. granulated sugar
3 T. water
1/2 T. corn syrup
2 eggs
1 egg white
1/2 t. salt
1/2 t. vanilla extract
12 oz. white chocolate, melted

Preheat oven to 350�F.

Butter four round 9-inch cake pans and line with parchment paper. Pulse hazelnuts in food processor until finely chopped (do not allow nuts to form a paste), then stir together with flour in large bowl.

Beat together butter and half the sugar until pale and fluffy. Add yolks one at a time. Beat in Frangelico, and then fold in nut mixture by hand.

In a clean bowl with mixer set on medium speed, beat egg whites with salt until they hold stiff peaks. Add remaining sugar and increase speed until whites hold stiff peaks. Fold in 1/4 of the whites to lighten the batter, then work in the remaining whites gently but thoroughly. Divide the batter into the prepared pans and smooth the tops. Bake until the center is set and the top is pale golden, 15 to 20 minutes. Cool cake in pan on a rack.

To make blackberry coulis:
In a heavy saucepan over moderate heat, combine the ingredients and reduce the mixture by one-third. Stir occasionally so the mixture does not scorch. Remove from heat and strain to remove all seeds. Cool the sauce to room temperature.

To make the buttercream frosting:
Cream the butter until light and fluffy. Set aside.

Combine sugar, water and corn syrup in a saucepan. Boil to 240�F., brushing down the sides of the pan. Do not stir.

While the syrup is boiling, whip the eggs, egg whites, salt and vanilla on low speed to combine. Remove the syrup from the heat, wait about 10 seconds, then gradually pour the hot syrup into the egg mixture, adding it in a steady stream between the whip and the side of the bowl, with the mixer at medium speed. Increase to high speed and whip until cold.

Reduce to low speed and gradually mix in the whipped butter. Remove the mixing bowl from the machine. Place one-third of the butter mixture in a separate bowl and quickly mix in the melted chocolate to temper. Still working quickly, add this to the remaining buttercream.

To make blackberry mousse:
Combine 2 cups of buttercream with 1/2 cup coulis.

To assemble the torte:
Remove the parchment paper from the cooled cake layers and place one layer on a serving plate. Using a pastry brush, paint the cake with Frangelico and spread 1/3 of the coulis on top. Place the next layer on and paint the cake with Frangelico again. Spread the buttercream over this layer just to the edge of the cake and top with another cake layer. Paint more Frangelico and top with a layer of the blackberry mousse. Finally, to with the last layer of the torte and buttercream. Mask the sides of the torte with hazelnuts and pipe rosettes of mousse on top.

Blackberry Cobbler

2 16-oz. packages frozen blackberries, thawed
2 C. sugar or to taste
2 T. flour
1 T. lemon juice
1/2 C. butter
Pastry (below)

Combine berries, sugar, flour and lemon juice and stir well. Set aside.

Prepare pastry and divide dough in half. Roll half of dough to 1/8-inch thickness to fit bottom of 9 x 13-inch dish (lightly greased). Spoon berry mixture into pastry-lined dish; dot with butter.

Roll remaining half of dough to fit top of cobbler. Place over berry mixture. Make slits in dough or cut into strips. Dot with butter pats and sprinkle with sugar. Bake at 350�F. for about 45 minutes or until bubbly and golden brown.

Pastry:
2 C. all-purpose flour
3/4 t. salt
2/3 C. shortening
3 T. ice water

Combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Sprinkle water over mixture and stir with fork. Shape dough into ball.

Blackberry-Bourbon Custard Pie

1 (9-inch) prepared pie crust
2-1/2 C. fresh blackberries
1-1/2 C. sugar
6 T. cornstarch
1/4 t. kosher salt
2 T. unsalted butter
4 egg yolks, beaten
1/2 C. broken walnut pieces
1 C. chilled whipping cream
2 T. brown sugar
1 T. bourbon

Bake the pie crust as directed on the package. Cool thoroughly.

Use a wooden spoon to press the berries through a sieve or strainer to remove the seeds. Discard the seeds and put the puree in a heavy saucepan over medium-low heat.

Sift together the sugar, cornstarch and salt. Add them to the puree and stir. Add the butter. Continue to stir until the sugar and butter are melted, and the mixture is creamy but not boiling.

Whisk several spoonfuls of the hot berry puree into the beaten egg yolks to temper them, then whisk the yolks into the puree in the pan. Continue to stir and cook until the mixture boils. Reduce the heat and simmer 1 minute.

Pour the berry mixture into the cooled pie crust. Cool to room temperature. Sprinkle the walnuts over the top. Using the back of a large spoon or the palm of your hand, very lightly press the nuts into the custard, just enough to set. Cover tightly with plastic wrap and refrigerate for at least 1 hour before serving.

When you are ready to serve, whip the cream with the brown sugar and bourbon until light peaks form. Serve slices of pie with a generous dollop of bourbon whipped cream on each.

Makes 8 servings.

West Virginia Blackberry Cake

2 C. sugar
1 C. softened butter
4 eggs
3 C. flour
1 t. each ground cloves, nutmeg, cinnamon
1 t. baking soda
1 t. baking powder
1 C. buttermilk
1 1/2 C. fresh blackberries
Icing (recipe follows)

Cream sugar and butter until fluffy. Beat eggs and add to creamed mixture, beating well.

Combine flour, spices, baking soda and baking powder; whisk well. Add to creamed mixture alternately with buttermilk, in three additions each, beating until smooth. Fold in berries.

Pour batter into three greased and floured, 8-inch-round layer pans. Bake at 350�F. for 30 minutes, or until the top springs back when gently touched. Remove from pans and cool on wire racks. Stack layers, filling and frosting with icing.

Icing
1 C. softened butter
1 lb. powdered sugar
1 t. vanilla
3 T. cold coffee

Combine ingredients and beat until smooth, adding coffee if necessary to achieve a spreading consistency.

Blackberry Tart Delight

Pastry:
1/2 C. butter
3/4 C. flour
1/4 C. sour cream

Filling:
8 oz. cream cheese
1/2-3/4 C. sugar
1 t. vanilla
1/2 C. sour cream

Topping:
4 C. blackberries

Glaze:
1/2 C. water
1/2 C. sugar
2 T. cornstarch
1 T. lemon juice

For crust, blend flour and butter with pastry cutter. Add sour cream. Chill for 8 hours or overnight. Roll out and place in bottom of pan, preferably a tart pan. Bake in 350�F. oven for 30 minutes or until golden brown. Let cool.

For cream filling, blend cream cheese and sugar until smooth. Add vanilla. Gradually add sour cream until smooth. Evenly spread cream filling over crust. Arrange 3 cups of berries on top of filling. Refrigerate one hour. Squish remaining berries for juice. Combine juice with water, sugar and cornstarch in saucepan. Cook until sauce thickens and clears. Add lemon juice. Cool. Brush over tart and return to fridge until ready to serve.

Blackberry Mousse

1 C. blackberry juice (no pulp or seeds)
1 envelope Knox gelatin
1 t. lemon juice
1 C. sugar
1 C. whipping cream
1 t. vanilla
1 graham cracker pie crust

In a saucepan, combine blackberry juice and lemon juice. Sprinkle gelatin over the juice. Bring to a slow boil, stirring constantly. Once slow boil is maintained, add sugar. Cook and stir about one minute to dissolve sugar thoroughly. Pour into a bowl and refrigerate until it becomes thicker (syrupy, but not set).

Whip cream and vanilla to soft peak stage. Gently pour cream into blackberry gelatin mixture. Fold/stir gently until an even color is achieved. Pour into graham cracker crust. Refrigerate or freeze.

Fresh Blackberry Pie

Filling:
3 to 4 C. blackberries
1 3/4 C. sugar
2 T. flour
1/4 t. salt
1/2 T. butter (for top)

Crust:
2 C. flour
1 C. shortening (cold)
1/2 to 3/4 C. cold water
1/2 t. salt

Mix all filling ingredients together except butter.

For crust, cut shortening into flour and salt until it forms pea-size bits. Toss bits with cold fork until you can form a ball in your hand. Roll out on floured board or stone. Line pie pan with crust, add filling, dot with butter and top with crust. Bake 350�F. for 45 minutes to an hour, until done.

Ooey Gooey Berry Butter Cake

5 T. melted butter
1/2 C. sugar
2 large eggs
2/3 C. sour cream
1 C. flour
1/2 t. baking powder
1/2 t. baking soda
4 oz. softened cream cheese
1 1/2 C. powdered sugar
1 C. blackberries
1/2 C. blueberries

In mixing bowl beat butter, sugar and 1 egg until thick. Add sour cream. Add flour, baking power and baking soda. Beat until smooth. Butter and flour a 9" cake pan with removable rim, and spread mixture in the pan. Bake at 350�F. until cake is pale golden and springs back (20 to 25 minutes).

Meanwhile, in a bowl beat cream cheese, powered sugar and remaining egg till smooth. Spread over cake and arrange blackberries and blueberries on top. Bake until topping is set and lightly brown but jiggles when pan is gently shaken (20 to 30 minutes). Cool on rack. Loose edges with knife and push out of pan. Serve or refrigerate up to 1 day.

Blackberry and White Chocolate Two-Layer Cheesecake with Hazelnut Crust

Crust:
2 1/2 C. roasted hazelnuts
1/2 C. unsalted butter
2 T. sugar
2 T. all purpose flour
4 large eggs
2 T. whipping cream
2 1/2 t. Frangelico (or vanilla extract)

Filling:
about 1 1/2 C. blackberries
6 oz. white chocolate, chopped
4 8-oz. packages cream cheese at room temperature
1 1/2 C. sugar

Garnish:
3 oz. White Chocolate, chopped
1/2 C. blackberries

Crust: Preheat oven to 325�F. Butter 9" springform pan with 2 1/4" sides. Double wrap outside of pan with heavy duty aluminum foil. Place hazelnuts in blender or food processor, and chop until coarse crumbs. Melt butter and add to nuts; add sugar and mix well until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan. Bake 8 minutes; cool on rack.

Filling: Press blackberries and juices through fine strainer into small bowl (this works best if berries have been frozen and thawed). Let sit while you prepare rest of filling. Stir white chocolate in small metal bowl set in double boiler over barely simmering water until just melted and smooth; set aside.

Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in flour, then eggs, 1 at a time. Beat in whipping cream and 2 teaspoons Frangelico. Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate. Stir 1/2 cup blackberry juice, plus 2 tablespoon berries and 1/2 teaspoon Frangelico, into remaining batter in large bowl.

Pour blackberry batter into prepared crust; place springform pan in large roasting pan and pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake until blackberry filling is softly set in center and beginning to puff at edges, about 50 minutes. Remove roasting pan from oven; let blackberry layer cool 5 minutes to firm slightly.

Starting at edge of pan, spoon white chocolate batter in concentric circles onto blackberry layer. Smooth top. Bake until white chocolate filling is set in center, about 30 minutes. Refrigerate cake uncovered until cold, at least 4 hours. Cut around pan sides with small knife to loosen cheesecake; release sides. (Can be prepared 2 days ahead; cover and refrigerate.)

Garnish: Melt 3 ounces white chocolate and mix with 3 to 4 ripe blackberries. Press mixture between wax paper and freeze; break into chunks and sprinkle over top of cooled cheesecake. Take 12-16 ripe blackberries and put in a small bowl; sprinkle with sugar and swirl to cover berries with sugar. Freeze until ready to use on cake.

Raspberry Bars
Categories: Cookies
      Yield: 1 servings

    3/4 c butter or margarine
      1 c tightly packed brown sugar
      1 t vanilla extract
1 1/2 c flour
    1/2 t baking soda
1 1/2 c old-fashioned oatmeal
     10 oz Raspberry Jam

Cream Butter and Brown Sugar until fluffy, add Vanilla Extract.

Mix dry ingredients. Add to butter/sugar mixture, mix well.

Press half of crumbs into greased 13 X 9 inch baking pan.

Spread with the Jam, crumble remaining mixture on top.

Bake at 400 degree F (preheated oven) for 20 to 25 min.

Cool, then cut into bars.

Raspberry Cheese Pie
Categories: Pies
      Yield: 6 servings

      8 oz Cream Cheese; Softened, 1 Pk
    1/2 c Dairy Sour Cream
    1/3 c Sugar
      2 ea Eggs; Lg
      1 ea Unbaked 9-inch Pie Shell
     20 oz Frozen Raspberries; Thawed
      1 x Water
      3 tb Cornstarch
    1/2 c Whipping Cream; Whipped

Combine the cream cheese and sour cream in a bowl, using an electric
mixer set at medium speed, until smooth and fluffy. Add the sugar
and eggs blending well. Pour into the unbaked pie shell.

Bake at 375 degrees F. for 35 minutes or until a knife inserted in
the center comes out clean. Chill for at least 1 hour in the
refrigerator.

Meanwhile, drain the raspberries, reserving the juice. Add enough
water to the juice to make 3/4 cup of juice. Blend the cornstarch
and juice together in a 2-quart saucepan.

Cook, over medium heat, stirring constantly, until the mixture comes
to a boil. Cook for 1 minute more. (Mixture will be very thick.)

Remove from the heat and stir in the raspberries, then cool to room
temperature.

Fold the whipped cream into the cooled raspberries and spread the
mixture over the chilled cream cheese layer.

Chill for an additional 2 to 3 hours before serving.

Raspberry Cream Sorbet
Categories: Desserts, Low-fat
      Yield: 8 servings

    3/4 c sugar
      8 oz fresh raspberries
      2 ea medium egg whites
      8 ea raspberries for garnish

Heat sugar and 3/4 c water over medium heat until mixture
sticks to the back of a mixing spoon, about 5 minutes.

Cool slightly. Puree raspberries with cooled sugar mixture.

Add egg whites to above mixture, blend and freeze in ice-cream
maker or pour into loaf pan and freeze until nearly solid.

Chop into small pieces, puree, then refreeze until ready to
serve. Garnish each serving with a raspberry.

Banana Raspberry Bread
Categories: Breads, Quickbreads
      Yield: 1 servings

1 3/4 c flour
1 1/2 t baking powder
    1/2 t soda
    1/3 c vegetable shortening
    2/3 c sugar
      2 ea eggs slightly beaten
      3 ea ripe bananas, mashed
1 1/2 c fresh raspberries*

* If using frozen, include 1/4 c raspberry juice.

Preheat oven to 350 F.

Sift flour, baking powder and soda together in medium
size bowl. Set aside.

In large bowl blend shortening and sugar until fluffy.
Add eggs and beat well. Alternately add flour mixture
and bananas. Mix until smooth.

Carefully fold in raspberries. Pour into greased loaf
pan and bake for 1 hour. Cool in pan 10 minutes then
invert on rack.

Makes 1 loaf. Delicious spread with cream cheese.

Raspberry - Banana Smoothie
Categories: Beverages, Desserts, Snacks
      Yield: 5 cups

      2    Bananas, peeled and sliced
1 1/2 c Pineapple juice
      1 pk Vanilla low-fat yogurt (8oz)
      1 c Fresh or frozen raspberries

Place the bananas in a single layer on a baking sheet;
freeze until hard.

Combine the bananas, pineapple juice, yogurt and raspberries
in the container of an electric blender; process until smooth.

Serve immediately

Fresh Raspberry Crisp
Categories: Desserts
      Yield: 9 servings

      1 qt Raspberries
    1/3 c Sugar
    1/4 c Margarine, softened
    1/3 c All-purpose flour
    1/3 c Brown sugar
    3/4 c Rolled oats

Preheat oven to 350.

Place fruit in the bottom of a 9-inch square baking pan and
sprinkle sugar over fruit.

In a medium bowl blend together the margarine, flour, brown
sugar and oats, until it resembles a coarse meal. Sprinkle
over the fruit.

Bake for 30 minutes or until lightly browned. Serve hot.

VARIATION: May use other berries or fruit of your choice.

Raspberry Cobbler
Categories: Desserts
      Yield: 8 servings

      4 c Fresh raspberries
    1/4 c Margarine, at room temperature
1 1/2 c Sugar
    1/2 c Milk
      1 c Flour
      2 ts Baking powder
    1/2 ts Salt
      1 ts Vanilla extract
    1/2 c Water

Preheat oven to 350 degrees F.

Line an 8 inch or 9 inch square baking dish with raspberries.

To make the batter mix the margarine, 1/2 cup sugar, milk, flour,
baking powder, and salt. Pour batter over fruit and spread evenly.
Mix remaining sugar, vanilla,and water. Pour over batter.

Bake for 1 hour. Serve warm with ice cream or whipped cream.

Raspberry Jam
Categories: Spreads, Preserve
      Yield: 1 servings

      2 l Crushed raspberries
      1 l Sugar

Cook raspberries uncovered for 10 minutes. Add sugar,
stirring to dissolve. Bring to a boil, stirring frequently.

Boil to jam stage (12 minutes) and remove from heat.

Stir and skim 5 minutes.

Pour into hot, sterilized jars an seal.

Agriculture Canada, (Jams, Jellies and Other Preserves)

Raspberry Mousse
Categories: Desserts
      Yield: 1 servings

      6 oz Fresh raspberries
    1/2 T Gelatin
      1 ea Egg white
      2 oz Sugar
    3/4 c Whipping cream
      1 x Fresh raspberries (garnish)

Puree the raspberries in a blender and pass through a sieve
to remove the seeds.

In a small saucepan, soak the gelatin in a little of the puree
until it's softened. Over low heat, melt the geletin and add
to the remaining raspberry puree.

Whip the egg white with 1 ounce of sugar and fold it into the
raspberry mixture.

Whip the cream with the remaining sugar and fold into the
raspberry mixture.

Chill for 1 or 2 hours and decorate with fresh whole raspberries,
if desired. Makes 4 servings.

Raspberry Tart
Categories: Pies, Pastries
      Yield: 1 servings

      1 c Flour; all purpose
      1 tb Sugar; granulated
      6 tb Butter; cold
      1    Egg yolk
      1 tb Lemon juice
      3 tb Cornstarch
    3/4 c Sugar; granulated
      1 c Raspberries; fresh

In large bowl, stir together flour, sugar and salt. With
pastry blender or food processor, cut in butter till it
resembles tiny peas.

In small bowl and using fork, stir together egg yolk, lemon
juice and 1 Tbsp water; sprinkle over flour mixture.
Stirring with fork, add a little more water if necessary
to hold dough together. Using hands, gently shape pastry
into ball.

Press dough 1/8 inch thick into flan pan.

Refrigerate while making filling.

Filling:

Preheat oven to 425F.

In small saucepan, stir together water and cornstarch till
smooth. Stir in sugar. Add raspberries and cook, stirring,
over medium-low heat for 10-15 minutes or till thickened.

Let cool; spoon into shell, filling no more than 2/3 full.

Bake in 425F oven for 10 minutes. Reduce heat to 350F and
bake 15 minutes longer or till pastry is golden brown.

Let cool in flan ring 15 minutes before removing to rack.

Strawberry-Pecan Bread
Categories: Breads, Quickbreads
      Yield: 1 servings

      2 ea eggs
      1 c granulated sugar
1 1/2 c all-purpose flour
      2 t ground cinnamon
      1 t baking soda
    1/2 t salt
     10 oz sliced strawberries
1 1/2 c chopped pecans
    1/2 c oil

Beat eggs, sugar and oil until well combined. Add flour, cinnamon,
baking soda and salt. Beat until well blended (batter should be
thick).

Stir in the partially thawed, undrained berries and the nuts.
Pour batter into a greased 9x5x3-inch loaf pan.

Bake at 350F for 55-65 minutes.

Let cool in pan for 10 minutes.

Remove from pan and cool completely on a wire rack.

Strawberry Mousse Cake
Categories: Cakes
      Yield: 10 servings

------------------------SPONGE CAKE-----------------------

      3 ea Eggs, separated
      1 x Pinch cream tartar
    1/2 c Granulated sugar
    1/4 t Grated lemon rind
      1 t Vanilla
    1/2 c All purpose flour
      1 x Pinch salt

-----------------STRAWBERRY YOGURT MOUSSE------------------

1 1/2 ea Env unflavoured gelatin
    1/4 c Cold water
      2 c Whole strawberries
    1/3 c Granulated sugar
      2 T Lemon juice
    1/2 c Plain yogurt
    1/2 c Whipping cream

---------------------------SYRUP---------------------------

      3 T Water
      3 T Granulated sugar
      2 T Strawberry or kirsch liqueur

-----------------CREAM FROSTING AND GARNISH-----------------

      2 c Stawberries
1 1/2 c Whipping cream
      2 T Granulated sugar

CAKE:

Butter and flour the bottom and sides of a 9 inch spring form
pan; set aside.

In a large bowl beat whites and cream of tartar to soft peaks.
Gradually beat in 1/4 cup of the sugar, continuing to beat to
stiff peaks.

In a separate bowl beat the yolks with remaining sugar until
light yellow and thickened.

Scrape yolks over whites, add lemon rind and vanilla and fold
together. Sift flour and salt over batter, folding in gently
but thoroughly. Transfer to prepared pan.

Bake at 350 degrees F for 25 minutes or until the top springs
back when lightly touched. Let cool in pan on wire rack.

If making ahead, remove from pan and wrap well for storage at
cool room temperature for one to two days or in the freezer for
up to 2 months.

MOUSSE:

In a very small saucepan sprinkle gelatin over water; set aside.

Rinse, hull and puree berries. In a small saucepan combine
puree, sugar and lemon juice and heat gently just long enough to
dissolve sugar. Remove from heat.

Warm softened gelatin over low heat until clear and syrupy. Stir
into strawberry mixture. Transfer to a large bowl and chill to
consistency of raw egg white. Whisk in the yogurt.

Whip cream until form; fold into mousse and return to fridge.

SYRUP:

In a small saucepan bring water and sugar to a boil. Remove from
heat, cool and stir in liqueur.

ASSEMBLY:

Using a long serrated knife, cut cake into 2 thin layers. Place
top half, cut side up, in the botton of a clean 9 inch spring
pan. Drizzle half the syrup evenly over the cut side of each of
the 2 halves. Spoon strawberry mousse over cake in pan; don't
worry if mousse extends over the sides. Set remaining layer, cut
side over mousse, pressing gently.

Cover and chill thoroughly, overnight if possible. Release sides
of pan, and using a wide lifter, transfer cake to service plate,
doily-lined if you've thought that for ahead.

CREAM FROSING AND GARNISH:

Rinse and hull berries. Slice thinly.

Whip cream until it's stiff and firm. Sweeten with sugar and
spread evenly over top and sides of cake.

Arrange berry slices in circle around the top and bottom edges
of the cake.

Refrigerate until serving time, which should be within the
following hour or two.

Fresh Strawberry Cupcakes
Categories: Cakes, Low-fat
      Yield: 24 servings

1 3/4 c All-purpose Flour
      1 t Baking Soda
      1 c Sugar
    1/2 c Chopped Walnuts
      2 x Egg whites
    1/2 c Vegetable Oil (applesauce?)
    1/2 t Almond or vanilla extract
     10 oz Pkg frzn sweet Strawberries *

* or 1 cup crushed fresh strawberries mixed with 3 T sugar

Mix together flour, baking soda, sugar and nuts in a bowl.

In another bowl, beat together eggs, flavoring and oil until well
blended. Add strawberries and beat at slow speed of mixer until
berries are partially broken. Beat in flour mixture slowly until
smooth, but pieces of berries are still visible.

Pour batter into greased muffin tins, filling to half.

Bake at 350 deg F for 30 minutes, or until they test done.

Or, bake in greased 9x5x3 inch loaf pan for at 350 deg F for
1 hour, or until done.

Sprinkle with powdered sugar if desired.

Fresh Strawberry Pie
Categories: Pies, Low-fat
      Yield: 6 servings

      1 ea Baked 9-inch Pie Shell
1 1/4 c Sugar
      1 T Cornstarch
      3 T Lemon Juice
      3 oz (1 Pk) Strawberry Gelatin
      1 qt Fresh Strawberries
1 1/2 c Water

Clean and hull strawberries.

In medium saucepan, combine sugar and cornstarch; add water and
lemon juice. Over high heat, bring to a boil. Reduce heat; cook
and stir until slightly thickened and clear, 4 to 5 minutes.

Add gelatin, stir until dissolved. Cool to room temperature.
Stir in strawberries; turn into prepared pastry shell.

Chill 4 to 6 hours or until set.

Serve with whipped cream if desired. Refrigerate leftovers.

Strawberry Frozen Yogurt
Categories: Desserts
      Yield: 4 servings

      2 t Gelatin
      3 T Milk
      1 c Plain Yogurt
      2 T Sugar
    1/8 t Salt
    1/8 c Sieved frozen Strawberries
1 1/2 T Lemon Juice
    1/2 c Whipping cream, whipped

Soak gelatin in milk, in custard cup. Set cup in boiling water; stir
until gelatin is completely dissolved.

Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in
berries and lemon juice. Chill until slightly thickened; beat until
foamy. Fold in whipped cream. Pour mixture in metal ice-cube tray.
Cover with foil; freeze.

NOTE: I have also made this with approx 1/2 of 1 pint of fresh
strawberries, well crushed. I then froze it in a Donvier ice cream
maker. Delicious!

Strawberry Rice-Cream
Categories: Desserts
      Yield: 6 servings

      1 c Uncooked Rice
      3 c Milk
    1/2 c Sugar
      2 x Beaten Eggs
      1 t Vanilla
    1/2 c Heavy cream, whipped *
1 1/2 c Sliced fresh/frzn Strawberry

* whip heavy cream with additional 1/4 t vanilla

Place rice and milk in top of double boiler or in pan over boiling
water. Cook for 1 hour, or until tender, stirring occasionally. Stir
in sugar. Add a little hot rice to beaten eggs, then add eggs to
remaining rice mixture. Stir in vanilla. Mix well and continue
cooking over hot water for 1 minute. Cool.

Whip cream, fold in strawberries, then fold mixture into rice.
Chill until serving.

Strawberry Nut Drops
Categories: Desserts, Low-fat
      Yield: 40 servings

      1 c Sugar
    1/2 c Butter or margarine
      1 t Almond extract
      1 x Egg
      2 c All purpose Flour
      1 t Baking Powder
    1/2 t Baking Soda
      1 c Sweet Strawberries, mashed *
    1/2 c Chopped Walnuts
    3/4 c Confectioner's Sugar

* or 10 oz pkg sweetened strawberries, mashed

Remove 2 T of the crushed strawberries with juice and set aside.

Cream sugar, butter, and almond extract until creamy. Beat in egg.

Mix flour with baking powder and soda and add to creamed mixture
alternately with crushed strawberries. Stir in walnuts.

Drop by Tablespoons onto lightly greased, or Teflon coated cookie
sheets, 2 inch apart.

Bake in 375 deg F oven for 12-14 minutes. Mix reserved berries with
about 3/4 c confectioners sugar to make a thin glaze and spread over
warm or cold cookies.

Makes 40-45.

Strawberry Crisp
Categories: Desserts, Low-fat
      Yield: 6 servings

      1 c Uncooked Oatmeal
      1 c All purpose Flour
      1 c Brown Sugar
    1/4 c Chopped Walnuts
    1/2 c Butter (Applesauce?)
    1/2 c Sugar
      3 c Sliced fresh/frzn Strawberry

Mix together oatmeal, flour and brown sugar. Add nuts. Cut in
butter or margarine until crumbly.

In another bowl, mix strawberries and white sugar together.

Grease an 8 inch square pan. Spread half the crumb mixture on
bottom. Cover with strawberries. Spread remaining crumb mixture
over top.

Bake at 350 deg F oven for 45 minutes.

Serve warm or cold with whipped cream or topping.

Strawberry Shortcake
Categories: Cakes
      Yield: 6 servings

    3/4 c Whole Wheat Flour
    3/4 c Unbleached White Flour
1 1/2 t Baking Powder
    1/2 t Salt
    1/3 c Plus 3T Brown Sugar (packed)
      2 T Butter, melted
    3/4 c Low-fat Milk
      1 pt Strawberries *

* Sweet, ripe strawberries, hulled and crushed
Heavy Cream (optional)

Preheat oven to 400 deg F.

In a mixing bowl, sift together the flours, baking powder, and salt.

In another bowl, combine 1/3 cup of the sugar with the melted butter
until it dissolves. Stir in the milk, then combine the wet with the
dry ingredients and work together to form a soft dough.

Turn the dough out onto a well-floured board and knead for a minute
or so. Divide the dough into 2 equal parts, form into smooth balls,
and roll out to to fit the bottom of a pie pan. Place the rounds of
dough in 2 lightly oiled pie pans.

Bake for 12-15 minutes, or until dough is golden brown.

In the meantime, combine the crushed strawberries with the
remaining 3 T sugar in a small bowl. Cover until ready to use.

Allow the baked dough to cool until it is just warm to the touch.
Place 1 round on a serving plate, spread it with the berries, and
top with the other round of dough. Cut into wedges to serve; this
is best served fresh and warm.

Top each serving with a bit of cold, stiffly beaten heavy cream
if you'd like.

Strawberry Mousse
Categories: Desserts
      Yield: 8 servings

      1 qt Strawberries, washed, hulled
    3/4 c Suagr
    1/2 c White Wine
    1/2 c Cold water
    1/2 c Boiling water
      2 c Heavy cream, whipped
      2 x Envelopes unflavored Gelatin

Reserve several berries for garnish. Press remaining berries through
a fine sieve [I used a blender]. Add sugar and wine; stir well; chill.

Soften gelatin in cold water. Add boiling water; stir to dissolve;
cool. Combine gelatin and strawberry mixture; beat until fluffy and
slightly thickened. Fold in whipped cream. Pour into non-stick 2 qt
mold (or very lightly oil one.)

Chill at least 3 hours. Yield 8 servings.

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