Strawberries of summer!

It's strawberry season where we are! YUM! I picked 41 quarts of berries this week alone! What to do with them besides eating fresh and making jam? Here are some of our favorites!



Strawberry Pie

• 3 1/2 c. sliced strawberries, divided
• 1 c. water, divided
• 1 c. sugar
• 3 Tbsp. cornstarch
• Baked pie crust of your choice

Simmer 1 cup strawberries with 2/3 c. water. Stir together the remaining 1/3 c. water, sugar, and cornstarch and stir into the simmering strawberries. Bring to a boil and boil for 1 minutes. Cool until you can comfortably stick a finger in it. Arrange rest of berries in pie crust and pour the glaze over them. Chill until set. Serve with whipped cream!



Strawberry Bread

• 1/2 c. vegetable oil
• 1 c. sugar
• 2 egg whites
• 1 c. mashed strawberries
• 2 c. flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. vanilla

Beat oil and sugar. Add egg whites and strawberries; beat well. Sift dry ingredients; add to strawberry mixture with vanilla. Mix well. Pour into a 9 x 5 inch loaf pan sprayed with vegetable oil spray. Bake in a 350° oven for 45 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool well and store overnight before slicing.



Strawberry Spinach Salad with Candied Pecans

• 2 Tbsp. butter or margarine
• 1 1/2 c. pecan halves
• 1 c. sugar
• 1 lb. fresh spinach
• 2 c. thinly sliced celery
• 1 pint strawberries, hulled & halved

Dressing:

• 2/3 c. white vinegar
• 1/2 c. sugar
• 3 green onions, chopped
• 1 1/2 tsp. salt
• 2 tsp. dry mustard
• 2 c. vegetable oil
• 3 Tbsp. poppy seeds

Combine vinegar, sugar, onions, salt and mustard in blender. Cover and process until smooth. Keep blender running and slowly add oil in a small steady stream until thick and smooth. Transfer to a bowl; stir in poppy seeds. Keep chilled.

Melt butter in a heavy skillet over medium heat. Add pecans and sugar; stir to combine. Cook over medium heat, stirring constantly, until sugar turns golden and coats the pecans. Remove pecans with a slotted spoon to an aluminum foil lined cookie sheet. Let cool.

Remove and discard stems from spinach. Wash and pat dry with paper towels. Tear into bite-sized pieces. Combine spinach, celery, and strawberries in a large bowl. Add 1 cup dressing and toss gently. Add candies pecans and toss again. Serve with remaining dressing.



Strawberry Crumble

• 1/2 c. sugar
• 2 Tbsp. flour
• 2 quarts strawberries, washed, hulled and sliced
• 1 1/2 c. flour
• 1 c. brown sugar
• 1 c. butter or margarine
• 1 c. rolled oats

Combine 1/2 c. sugar, flour and strawberries, spread in a buttered 9 x 13 baking pan/dish. Combine rest of ingredients and sprinkle evenly over the strawberries. Bake at 375° for 45 minutes. GREAT served warm with vanilla ice cream!