I read this week that the strawberries are ready in the lower part of the state already. They claim that with the spring we’ve had, they are about 2 weeks early. How wonderful is that? This should mean that our strawberries should be ready early as well. I certainly hope so, I’ll be watching for the U-pick signs. So, while we wait how about a couple of strawberry recipes to keep us going?
1 (10 inch) angel food cake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 ounce) jar strawberry
Directions: Crumble the cake into a 9×13 inch dish. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
6 cups sliced fresh strawberries
2/3 cup white sugar
1 cup water
4 tablespoons strawberry flavored gelatin
4 tablespoons cornstarch
1 (9 inch) prepared graham cracker crust (I prefer a regular one crust pie)
Directions: Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat. Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust. Chill until well set. Serve topped with whipped cream.
24 ounces fresh strawberries
1 (2.1 ounce) package sugar-free cook and serve vanilla pudding mix
1 (.6 ounce) package sugar-free strawberry flavored gelatin
2 cups water
Directions: Rinse and hull strawberries. Distribute evenly in a 10 inch pie pan. In a medium saucepan combine pudding mix, gelatin mix, and water. Stir well and bring to a full boil. Pour mixture over strawberries and refrigerate for four to six hours. Top with light frozen whipped topping prior to serving, if desired.
I am sending my children, as are many of you, to college this fall. Are there special recipes that you use to send food with them? I’m looking for recipes that hold up to a couple of hours of travel, don’t need refrigeration and will last for several days without spoilage. I am looking forward to hearing from you.
Keep writing, have a great week, and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, ME 04730.
