I see recipes for strawberries now — I love them but I can’t have food with seeds.
I miss the strawberry pies I used to make. I also miss my mom’s strawberry shortcake. She made the best biscuits and homemade whipped cream. I liked the wild strawberries we kids would go pick by the railroad tracks because they were much sweeter than store-bought ones. My mom’s parents raised strawberries. We went every Saturday morning to help pick them and got to take a lot home with us.
My daughter usually brings me rhubarb for pie or a rhubarb crisp, which can be made the same way as an apple crisp. I’m not much of a sweet eater, but I do love all kinds of pies and crisps and cobblers. I do my best to not go near the candy section at the store.
Until next time, enjoy these recipes.
Strawberry Dream Cake
• 1 pkg. white cake mix
• 1 pkg. strawberry gelatin (3 oz.)
• 3/4 cup cooking oil
• 1/4 box (10 oz.) frozen sliced strawberries (reserve other 1/2 box for icing)
• 2 tbsp. flour
• 4 eggs
• 1/2 cup water
Mix cake mix, gelatin, flour, eggs, and water at medium speed for two minutes. Add strawberries and syrup to batter and beat one minute. Add oil, beat one minute. Pour into two greased and floured eight-inch cake pans. Bake at 350 degrees for 35-40 minutes. Cool.
• 1/2 cup margarine
• 1 box powdered sugar
• 1/2 box strawberries (reserved)
• 1/2 tsp. vanilla
Beat margarine until smooth. Add sugar alternately with berries and juice and vanilla. Beat until smooth. If icing is too thick, thin with a little cream. Ice the cake.
Strawberry Glazed Fruit Salad
• 1 quart fresh strawberries, halved
• 20 oz. can pineapple chunks, drained
• 4 firm bananas
• 16 oz. jar or pouch strawberry glaze
In large bowl, gently toss fruit together. Fold in the glaze. Chill one hour.
• 1 cup Bisquick
• 1/2 stick margarine
• 3 tbsp. water
• 3/4 cup sugar
• 2 tbsp. cornstarch
• 1 1/2 cup water
• 1 pkg. strawberry gelatin
• 4 cups sliced strawberries
Crust: Mix ingredients in dish. Mixture will be real soft and moist. Pat into a nine-inch pie pan and bake 450 degrees for 8-10 minutes.
Filling: Mix sugar and cornstarch. Then add water and boil until clear. Add strawberry gelatin. Pour over strawberries in baked pie shell. Chill. Top with whipped cream. Do not sweeten berries. Peaches may be used in place of strawberries. Use peach gelatin instead.
Rhubarb and Strawberry Crisp
• 4 cups sliced red rhubarb
• 2 pints halved strawberries
• 6 tbsp. cornstarch
• 2 cups firmly packed brown sugar
• 3 cups quick cooking oats
• 1 cup wheat or white flour
• 2 tsp. cinnamon
• 1 cup melted butter
In 9×13 baking dish, stir together the rhubarb and strawberries. In small bowl, stir together the cornstarch and cup brown sugar. Add to rhubarb mixture and mix well. In medium bowl, stir together the remaining cup brown sugar, oats, flour, and cinnamon. Stir in the butter and sprinkle over the rhubarb mixture which you put in pan. Bake at 350 degrees until browned (about an hour).
Note: Try it topped with vanilla ice cream or whipped cream while hot.
Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at firstname.lastname@example.org.