Today is the last day of school! As of 12:15pm today, I officially have a 4th grader. To celebrate the last day of school, my 9 year old and I are going out to lunch and spending the afternoon together. I love that he still wants to do things with me, and thinks I am fun to be with. I am sure I have little time of that left. My little guy also has his first baseball game of the season tonight. Hopefully the weather cools down, because upper 80′s is not comfortable weather for watching or playing.
**This was originally posted in 2011. I have updated the pictures and am sharing again. Enjoy!**
So strawberry week continues. This week I do have a few other recipes to share with you as well. But don’t worry, I will keep bringing the strawberry recipes! I have to don’t I, the Milkshakes, Muffins, and Popsicles I posted so far have gotten me on the Top 9 on Foodbuzz. I am thinking I should really have a strawberry summer!
We are getting ready to go on our summer vacation. We leave Friday afternoon to go to the mountains of Colorado! We love hiking, and try to go out to Colorado once a year. Very excited that this year we are trying out a new location. Hopefully we will not be disappointed. Don’t worry though, I have a few guest posts lined up for while I am gone – so you won’t miss me too much! Stay tuned for them, I have had a peak at them, and they are good!
I have been seeing strawberry, blueberry, raspberry crumb bars all over the place. They sounded so good, I had to use some of my strawberries to make my own. I combined a couple recipes to come up with this one. I used Brown Eyed Bakers, Raspberry Steusel Bars, and Simply Scratches, Strawberry Streusel Bars with White Chocolate Drizzle. I did not end up putting a glaze on top, I debated for a long time. I was just going to make a simple glaze with powdered sugar, vanilla and milk. But I decided against. it. They were just so good without it.
My friends over at OXO sent me this Strawberry Huller, and it made quick work of the strawberries. I love this thing, you only get the green tops, no strawberry is wasted in the process!
- 2⅓ cups flour
- ⅔ cup sugar
- ½ tsp salt
- 1 cup Butter - cut into ½ inch pieces
- + 2 Tbls butter
- ¼ cup brown sugar
- ½ cup Quick Cooking Oats
- ¾ cup strawberry jelly
- ¾ cup fresh strawberries, hulled and chopped
- 1 tsp lemon juice
- Preheat oven to 375 degrees. Spray a 13x9 in pan with non stick spray.
- In electric mixer stir together flour, sugar and salt. With the mixer on a low speed add the 1 cup of butter, 1 piece at a time. Continue mixing until combined - about 1 to 1½ minutes. Take 1¼ cups of this mixture and set aside. With the remaining, press this firmly into the bottom of the pan. Bake at 375 for 14 minutes. The edges will be slightly browned.
- While that is baking. Add brown sugar, and oats to the reserved flour mixture. Work in the remaining 2 Tbls of butter, using your fingers. Work until it is in small clumps.
- Combine the jelly, strawberries and the lemon juice in a small bowl. Mash with a fork to combine. Be sure to leave some chunks of berries in there.
- Spread filling evenly over the hot crust. Sprinkle with the streusel topping over the strawberries. Bake for 22 to 25 minutes. The crust will be brown, and the filling will be bubbly. Enjoy!
**This recipe is part of the Yahoo Shine Supper Club
We made it home from vacation! It is a really long drive from Salt Lake City, Utah to Iowa. But I can now say that I have driven every inch of Interstate 80 across Wyoming and Nebraska in less than 12 hours. My 6 year old does awesome in the car, or we wouldn’t be able to travel the way we do. So now I am doing laundry, figuring out meals so I can go grocery shopping, and playing catch up! Makes you want to turn around and go on vacation again!
Good thing I have another strawberry recipe to share with you! I don’t even have any milk in the house, so cooking is not happening right now. But it will tomorrow, after I have gone to the store.
This jelly is a combination of raspberries I had on hand that needed to get used, and our fresh Strawberries. I used A Spicy Perspective’s recipe as a guide. She was making a chipotle version, and I was making a sweet version, but it worked! I didn’t have any lemon, so I used lime as my citrus. Now…I think I used a little too much. But lime does work very well, it gives it just a hint of something different.
1 pound strawberries
1 pint raspberries
1 large juicy lime, zested and juiced – I would skip the zest next time
3 cups sugar
¼ tsp. salt
Slightly mash the berries, leaving some chunks. You want a total of 3 cups of berries. In a saucepan combine the lime zest, lime juice, sugar and salt over medium heat. Stir the mixture until the sugar dissolves.
Bring to a low boil. Simmer for 10 minutes.
Then, check the gel consistency by placing a small amount on a frozen surface. Run your fingers through it. If it separates and is not runny, remove the jam from heat. If it is still runny, simmer another 5-10 minutes and check again. The jelly could take 10-40 minutes to gel properly.
You can freeze or follow proper canning instructions for storage. It made about 4 6 ounce jars.
I will leave you with one last strawberry recipe this week. Then I am off on vacation. Stay tuned for some great guest posts though!
This has to be one of my favorite Strawberry recipes so far. I don’t know why, but it is just so good. I have never been a huge fan of sorbet. Nothing against it, but if I am going to eat something cold with a spoon like that, why not go for ice cream. But as you know I had tons of strawberries, and my son liked sherbert at school this year, so why not give it a whirl. So glad I did.
All of the recipes I found wanted lemon with the strawberries. I didn’t have any lemon, but I did have a lime. And I really like strawberry and lime together – so I went for it. I think it is what really made it over the top good!
1 pound strawberries, hulled and sliced
1/3 cup sugar
1 Tbls lime juice
Mix the strawberries and sugar together. Let them sit for about an hour to get all juicy. Stir in the lime juice. Puree the strawberries in the food processor or blender until nice and smooth. Pour into your ice cream maker, and allow to churn for 20-25 minutes, according to the instructions. Put in an air tight container to freeze. Makes 1 1/2 quarts.
Time to announce the winner of my Giveaway!!
I can’t figure out how to get Random.org’s display here. But it generated number the 44! Lindsey from Lindselicious is the winner of 2 bags of nuts/dried fruits provided by Oh! Nuts!! Congratulations!
Back to the strawberries! I had never made strawberries into a drink before, so I figured why not give it a try! I have been hesitant to write this post, because the picture is not a good one. I don’t know what happened, but no matter what I do, it is not as pretty as I want it to be. But it was cool and refreshing and just yummy, so I feel like you will move beyond the picture and try this! I am sure there are plenty of different ways to spice this up, or turn it into a cocktail, but I didn’t get that far. If you do, let me know how it turns out!
Strawberry Agua Fresca
1 lb strawberries, hulled and sliced
2 1/2 cups cold water
4 Tbls sugar
1 lime, juiced
Puree the strawberries in a food processor. Strain them through a mesh strainer. Pour the seedless puree into a pitcher and add the water, lime juice and sugar. Stir well. Serve over ice, and garnish with lime slice.
Popsicles are all the rage in blog land this week. Happy to say I made my own last weekend. I have made popsicles before, but not with fresh fruit. I like the buy the frozen fruit popsicles at the store, so I wanted to re-create those at home. I almost did it. I know what I did wrong, and will correct next time. These are delicious, don’t get me wrong – but not the total fruit flavor I was going for. I will post the recipe with my changes for next time.
I will leave you with this 1 last strawberry post until next week. Now I am off to go run an extra mile or two for all the stuff I have been eating. Vacation is coming up, and I need to get in shape!
Recipe Adapted from Recipes by Suite 101
1 cup fresh strawberries
¼ cup sugar
Mash strawberries with a fork. Stir in sugar. Let sit for 20 minutes to get all juicy. Pour into molds (or paper cups if you don’t have molds), and Freeze!
I did it, I joined Twitter! I haven’t set up the link on my page yet, not exactly sure how to do that. Hopefully this week I can figure it out. Until then you can follow me at http://twitter.com/#!/Dinnersdishes
It is no secret that we are a muffin household here. I just counted and I currently have 7 kinds in the freezer. That is kind of embarrassing, but what can you do! I think I just put my foot down and said we need to get rid of some before I make more. As sad as that is, I need to clean out my freezer! I made these last year when we had fresh strawberries, and they were delicious! So I knew I was going to make them again this year for sure!
1/4 cup Canola Oil
1/2 cup Milk
1/2 tsp Salt
1 tsp Cinnamon
2 tsp Baking Powder
1/2 cup Sugar
1 3/4 cup Flour
1 cup chopped Strawberries
In a small bowl combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
Fill 12 muffin cups with batter. Bake at 375 for 16 minutes. Enjoy!
And let the strawberry recipes begin! We went to our Farmer’s Market on Saturday morning and saw strawberries at a few stands. I sent my husband to ask one of the people when they were starting pick your own for the year. He said they started it last week! Our plans immediately changed that afternoon, and off we were to the strawberry patch. Our 6 year old had a great time, and was on his own quest for the perfect strawberry! He did so much better this year vs last year, the weather may have helped as well.
When we get home with our 13 pounds of strawberries, I immediately started prepping for all the recipes I want to make. My husband, on the other hand went straight to the computer in search of his own recipe. He deemed Strawberry Milkshakes to be the winner. It was the first thing finished, so it was our first yummy treat! Aside from the many berries we ate along the way :) And this is great for the homemade vanilla ice cream we had in the freezer (that recipe will come someday as well).
1/2 pound fresh strawberries, hulled and sliced
2 heaping tablespoons sugar
1 teaspoon vanilla extract
1 pint vanilla ice cream
1/2 cup milk
In blender (or food processor if you don’t have a blender) place the strawberries, ice cream, and milk. Blend until smooth.
Pour into glass and top with whip cream to serve. Enjoy!
Guess what?!?!?! I am now a Featured Publisher with Foodbuzz (check it out on the right)!! Super excited to start this journey, and see where it leads.
Now to the muffins….
In case you missed it, rhubarb season arrived a couple weeks ago, and everyone in the food blogging world has been posting recipes like crazy. I am kind of late in the game here, but this is my requisite rhubarb recipe. I did make it a week ago, but am just getting around to writing it. I have very limited rhubarb experience, and am not sure how much I actually like it. I know, gasp! I had a strawberry rhubarb pie years ago, but that had ice cream or whip cream and lots of strawberries, so not sure that is fair. And I also made strawberry rhubarb jelly a few years ago, but that had tons of sugar and I think there was even jello in it. So these muffins, that were really full of rhubarb, I am not sure what to think. Very tart. I did give them to someone who likes rhubarb, and she said they were great – so makes me wonder about my taste for rhubarb.
I don’t know where this recipe came from. I printed it a LONG time ago, but it doesn’t have a site, or name on it.
Strawberry Rhubarb Muffins
1 3/4 cup flour
1/2 cup sugar
3/4 cup milk
2 1/2 tsp baking powder
1/3 cup canola oil
1 tsp vanilla
3/4 cup minced rhubarb
1/2 cup sliced strawberries
3 Tbls brown sugar
1 tsp cinnamon
Combine egg, milk, oil, vanilla, and cinnamon in a small bowl. Add flour, sugar, baking powder. Mix.
Fold in the strawberry and rhubarb. Fill greased or lined muffin tins.
Sprinkle the topping over each muffin. Ok – you will see that I have a strawberry on top of each muffin. The recipe called for this – leave it off! I repeat – LEAVE IT OFF!!! It looks pretty, but it is just a soggy mess. You could put one on after they bake for serving, but baking a whole strawberry just leaves is mushy and kind of gross.
Bake at 400 degrees for about 16 minutes. Enjoy!