Recipes from Shaw Orchards




		Strawberry Recipes

Last updated: January 17 2004

Frozen Berries

To freeze Shaw Strawberries; wash, cap and slice berries into a large container (a food processor works well). Add about 1 cup sugar for each 4 cups berries, mix and let stand until sugar dissolves. Spoon into freezer bags or plastic containers, and freeze. Keeps well for at least one year.

Strawberry Cheese Pie

Crust
1 cup flour
2 tbs. confectioners sugar
1 stick butter

Filling
3 ounces cream cheese, softened
1 tbs. lemon juice
½ cup sugar
½ pint heavy cream, whipped

Topping
1 quart fresh strawberries
1/2 cup red jam or jelly

Crust

Cut butter and flour together, add sugar and blend
Pat into a 9-inch pie plate
Prick crust and bake until golden. Temp. 350 º for 15 to 20min.

Filling
Mix all ingredients together until well blended
Pour into cooled crust
Chill 1 hour

Topping

Arrange berries, points up, on pie
Melt jelly and pour over berries
Chill 2 hours

Sugar Free Strawberry Pie

1 small box sugar free Jell-O vanilla pudding, cooked type (not instant)
1 small box sugar free strawberry Jell-O
2 1/2 cups cold water
4 cups sliced or whole strawberries, washed, and hulled
1 baked 9" pie shell

In a saucepan mix pudding mix, Jell-O mix and 2 ½ cups water
Stir over medium heat until mixture comes to a full boil
Remove from heat and cool in refrigerator until slightly thickened
Arrange strawberries in pie shell
Pour cooled mixture over berries. Chill till set
Serve with whipped cream

Deep Dish Strawberry-Rhubarb Pie

3 cups Shaw Strawberries
2 cups rhubarb cut in 1/2 inch pieces
2 cups sugar
3 tbs. cornstarch
2 tbs. butter
1 tsp. cinnamon
Pastry enough for a single crust pie

Preheat oven to 375 F
Combine first 4 ingredients, mixing well to coat all the fruit
Put into a deep 6-cup baking dish
Cut the butter into small pieces and scatter them across the fruit
Sprinkle with cinnamon
Roll out the pastry to form a circle slightly larger than the top of the baking dish
Cut the pastry into strips about ½ inch wide and lay them across the top of the strawberry and rhubarb mixture to form a close latticework top
Bake for about 40 minutes or until the crust is brown and the juice from the fruit is thick, clear, and bubbling

Anne Marie's Fruit Sorbet

6 Oz. Orange Juice Concentrate
1 Tbs. Lemon Juice
12 Oz. Clear Carbonated Beverage (Sprite, Fresca, 7-Up, Ginger Ale, etc.)
2 Cups Banana, sliced and quartered
10 Oz. Frozen Strawberries with juice or 2 cups homemade frozen berries (above)
8 Oz. can Tidbit Pineapple Chunks
1 Cup fresh or frozen Blueberries
1 Cup fresh or canned Dark Cherries

Mix together all fruits and juices. Any combination of fruits may be used. Include all juices if canned or frozen fruits are used.
Freeze for 6 hours then stir. (The fruit will float to the top)
Freeze overnight.
Thaw 1 to 1 ½ hour before serving. This will keep for weeks in the freezer. It is a wonderful snack appetizer, or dessert.

Sparkling Strawberry Lemonade

3 cups quartered strawberries
1 cup cold water
1 tablespoon sugar
1 (6-ounce) can frozen lemonade
concentrate, undulated 2 cups sparkling water, chilled

Smooth first 3 ingredients together in blender
Combine blender contents and lemonade in pitcher and stir thoroughly
Add sparkling water; pour over ice
Yield 6 servings.

Source: Cooking Light, May 1999

Strawberry Refresher

3 1/3 Cups quartered strawberries
1/2 cup orange juice
2 1/2 tablespoons sugar
1 1/3 cups plain fat-free yogurt
2 tsp. finely chopped fresh mint

Place the first 4 ingredients in a blender; process until smooth.
Pour strawberry puree into a bowl and add yogurt, stirring with a whisk
Cover and chill
Garnish with mint
Yield: 5 servings.

Robin's Strawberry Ice

5 Cups fresh capped/washed berries
1/2 Cup water
1/8 Cup lemon Juice (opt.)

Blend the strawberries to puree
Add the sugar, water and lemon juice
Freeze in popscicle forms (with sticks), or
Freeze in zip lock bag - to eat snip the corner and sip
For a slushee, let it thaw slightly and reblend gently

Strawberry Jam

5 cups crushed berries (2 qts.)
7 cups sugar
1 box powdered fruit pectin
(or use Sure-Jell Light and it's 6 c. fruit & 4 ½ c. sugar)

Stir powdered pectin into the berries
Bring berries and pectin to a boil and add sugar all at once
Again, bring the mixture to a boil for one minute, stirring constantly
Remove from heat and fill jars
Yield: 8 cups

Freezer Jam

2 cups crushed berries (1 qt.)
4 cups sugar
3/4 cup water
1 box powdered fruit pectin

Add sugar to fruit and stir well
In a sauce pan, boil 3/4 cup water and pectin for one minute, stirring constantly
Add the hot pectin and water to the fruit and continue stirring 3 minutes
Put in containers, let stand 24 hours and store in freezer