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1 quart strawberries 4 cups granulated sugar 1 pouch Certo liquid fruit pectin 2 tbsp. lemon juice Makes 5 cups |
This recipe is so easy, even the kids can give
you a hand! Store in freezer or in refrigerator. 1. Stem and thoroughly crush strawberries, one layer at a time. Measure 13/4 cups into a large bowl. 2. Add granulated sugar to fruit and mix well. Let stand 10 minutes. 3. Stir in Certo and lemon juice. Continue to stir for 3 minutes, until most of sugar is dissolved. 4. Pour into clean jars or plastic containers. Cover with tight lids and let stand at room temperature until set (may take up to 24 hours). Store in freezer. If used within three weeks, jam may be stored in refrigerator. |
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5 tbsp. honey 3 tbsp. balsamic vinegar 1/4 tsp. coarsely ground black pepper 1 pint strawberries, hulled and halved 1 large banana, peeled and sliced |
1. In a mixing bowl, whisk the honey and vinegar
until well blended.
2. Stir in the pepper. Add the strawberries and stir gently to coat with the syrup. 3. Let stand for 5-10 minutes at room temperature. Stir in the banana. 4. Serve the fruit and syrup in shallow dessert bowls or stemmed goblets. Servings: 6 |
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1 cup granulated sugar 1/2 cup fresh lime juice (3-4 limes) 1 tbsp. grated lime peel 2 eggs 1 cup drained yogurt or sour cream 4 cups strawberries, washed Serves 4 to 6. |
After a day of
picking your own, enjoy the fruits of your labour with this recipe from Foodland
Ontario. The lime enhances the natural sweet flavour of this special berry. 1. In a glass or stainless-steel saucepan, whisk together sugar, lime juice, peel and eggs. Cook over medium heat, whisking frequently to prevent curdling, for 5 to 8 minutes. Cool. (Recipe can be prepared in advance to this pint and refrigerated for up to 4 days, or frozen for up to 2 months. Defrost in refrigerator.) 2. To serve, fold in yogurt or sour cream. Use as dip or sauce for strawberries. |
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1 pt
Strawberries, sliced |
Mix strawberries, sugar, and liqueur; chill 1 to 2 hours. Whip cream till soft peaks form. Fold into softened ice cream; spoon into chilled sherbet glasses. Spoon strawberry mixture atop. Serve at once. | ||||
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3 c
Flour |
Preheat oven to 350. Grease and flour 2 loaf pans. Combine dry ingredients; mix well. Make a well in the center of the mixture and pour all liquid ingredients into it. Mix with spoon. Pour mixture into pans and bake for 1 hour, until tester inserted in center comes out clean. Can be frozen. Slice thinly before completely thawed. | ||||
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Crust: |
Cool and refreshing
and perfect for a summer day. What's cheesecake without sweet strawberries?
Recipe courtesy of Foodland Ontario.
1. To make crust, stir crumbs with butter and water until evenly moistened.
Press onto bottom of 9-inch spring form pan, creating a slight upward slope at
the side. In preheated 350F oven, bake for 10 minutes; set aside to cool. 2. For cheesecake, in large bowl using electric mixer, beat cream cheese until smooth. Beat in sugar until well-blended. Beat in eggs, one at a time, beating well after each addition. Beat in lemon juice, almond extract and vanilla. Pour over crust. Bake in 350F oven just until set and golden brown around edges, 35 to 45 minutes. Run knife around edge of cake. Refrigerate at least 2 hours. 3. For topping, combine sugar, lime juice, rum and coconut. Stir in sliced strawberries; allow to stand at room temperature for 1 hour to blend flavours. Spoon over wedges of plain cheesecake. |
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1 can Devon custard 1/2 cup port or sherry, or apple juice 4 cups cubed pound cake 4 cups strawberries, halved 2/3 cup strawberry jam Garnish: Whole strawberries, whipped cream and mint leaves Serves 8. |
A fruit trifle is one of the fastest and simplest desserts to make. Courtesy of
Foodland Ontario.
1. Stir together Devon custard and 1/4 cup port.
Set aside. 2. In large glass serving bowl, arrange alternating layers of half each of pound cake, remaining port, strawberries, jam and custard mixture. Repeat layers once. Cover and refrigerate several hours. 3. At serving time, garnish with whole strawberries, whipped cream and mint leaves. |
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1 cup strawberries 2 tbsp. icing sugar 2 Belgian waffles, toasted 4 scoops Haagen-Dazs strawberry ice cream Serves 2. |
Strawberries star in this simple yet luscious dessert idea, courtesy of the
Haagen-Dazs ice cream folks!
1. In a microwavable bowl, microwave strawberries on high for 30 seconds. In a
blender, blend strawberries with sugar to make sauce. 2. On two large serving plates, drizzle half of sauce; place waffle in center of each. Top each with two scoops of ice cream. Drizzle with remaining sauce. |
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1 pk
Frozen strawberries with syrup About 8 four ounce servings. |
Let frozen berries (10 to 12 oz) stand at room temperature for about 15 minutes. In blender at low speed, blend berries and syrup and orange juice until smooth. Pour this mixture into a large pitcher or bowl. Gradually pour in Champagne or wine and stir gently. Serve immediately | ||||
1 (20-ounce) package refrigerated
cookie dough 1 (8-ounce) package cream cheese, room temperature 1/3 cup sugar 1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon) Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwi fruit slices, (or any other fruit you want), well drained 1/2 cup orange, peach, or apricot preserves 1 tablespoon water Makes 8 to 10 servings. |
A beautiful dessert for brunch or any special occasion. It will not keep well, so plan on using it up. You may also use your own sugar cookie recipe in place of the refrigerated cookie dough. Preheat oven to 375 degrees. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack. In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want (use your imagination). In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve. | ||||
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Serves 2
2-1/2 cups (625 mL)
hulled Ontario Strawberries
1 cup (250 mL)
low-fat milk or vanilla
soy beverage
3/4 cup (175 mL)
low-fat fruit yogurt (raspberry,
blueberry, strawberry or banana)
2 tbsp (25 mL)
liquid honey
2 tbsp (25 mL)
wheat germ or instant
oatmeal (optional)
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This makes a speedy breakfast to
drink on the run. Use wheat germ and silken tofu for an even more nutritious
shake.
Preparation Time:
5 minutes
In blender, process strawberries,
milk, yogurt, honey and wheat germ (if using) until smooth. Serve immediately. Tips:
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2 cups sifted
all-purpose flour |
Preheat oven
to 400 degrees. Lightly grease a muffin pan. In a large bowl, combine flour,
baking powder, sugar, and salt. With a pastry blender or two knives, cut in
butter or margarine until particles are the size of small peas; make a well in
the center. In a small bowl, combine eggs and milk; add all at once to the well
in flour mixture, stirring just until moistened. Fold in orange zest and
blueberries.
Fill prepared
muffin cups 2/3 full. Bake 25 to 30 minutes or until golden brown. Remove from
oven and immediately remove from pan. Serve warm or at room temperature.
NOTE:
If using fresh blueberries, dust them lightly with flour; this helps prevent the blueberries from "bleeding" into the muffins. If using frozen blueberries, add them frozen to the batter; this will help prevent them from "bleeding" out their juices. Yields 12 muffins. |
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2 cups
all-purpose flour
Sugar Topping:
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Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, baking powder, salt, vegetable oil, milk, and egg. Fold in blueberries. Pour into an ungreased 8-inch square baking dish. Sprinkle Sugar Topping onto top of cake batter. Bake, uncovered, 50 minutes or until a toothpick inserted in center comes out clean. Makes 8 servings. Sugar Topping: In a medium bowl with a pastry blender or two knives. Cut butter into sugar, flour, and cinnamon until well blended. | ||||
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1 loaf french
bread |
Lightly grease a 13x9-inch baking dish. Diagonally cut bread into 1-inch slices and place slices into prepared baking dish. In a medium bowl, combine eggs, sugar, and vanilla extract; add milk and stir until blended. Pour mixture over bread slices, turning slices to make sure they are well coated. Refrigerate overnight. Preheat oven to 375 degrees. Spread blueberries over bread. In a small bowl, combine flour, brown sugar, and cinnamon. With a pastry blender or two knives, cut in butter until particles are the size of small peas. Spread mixture blueberries Bake approximately 40 minutes or until golden brown. Remove from oven, cut into squares, and garnish with additional blueberries. Makes 6 to 8 Servings. | ||||
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Microwave Strawberry Jam |
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Easy strawberry jam done in the
microwave.
5 ½ cups
strawberries, hulled
4 cups sugar
1/4 cup lemon juice
85 ml liquid fruit
pectin
1/3 cup Amaretto
47 minutes 15 mins
prep
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Measure whole berries, sugar and lemon
juice into a 16-cup microwave-safe bowl.
Stir well. Let stand for 10 minutes. Microwave, uncovered, on High for about 12 minutes, until mixture comes to a full roiling boil and boils for one minute. Stir well 3 times during cooking. Immediately stir in pectin and Amaretto liqueur. Skim off foam with a metal spoon. Continue stirring often and skimming off foam for 10 minutes. Pour into sterilized jars and seal. |
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Microwave Strawberry Jam |
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| Categories: Spread Microwave Yield: 6 servings 1 c Crushed strawberries 2 ts Lemon juice ¾ c Sugar ¼ ts Butter | Stir together strawberries, lemon juice, sugar and butter in an 8-cup microwave-safe measuring cup. 2. Microwave on 100 percent power for 4 minutes, then stir and continue to microwave at 100 percent power for 4 minutes. Pour into covered container, cool and refrigerate. | ||||
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Raspberry Jam |
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The microwave is fantastic for small
amounts of jams and chutneys, because of the speed of the cooking the
colour and taste are superb Nothing can compare to picking fresh
raspberries and making jam immediately! 225g Raspberries 225g sugar 1. Warm the sugar in a large pyrex bowl for 2minutes. 2. Add the Raspberries and stir very well. 3. Microwave until boiling point is reached * approx. 5 minutes. 4. Stir every other minute to ensure that all the sugar has dissolved and is not sticking to the bowl. TAKE CARE WHEN HANDLING THE BOWL AS THE MIXTURE REACHES BOILING POINT 5. Microwave until setting point is reached approx. 3 minutes, test for setting (drop a little jam on a saucer, if after the skin wrinkles as you draw your finger over it, the jam is ready.) 6. Pour into sterilized 500g Jam jar seal and label. |
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6 cups (1.5 L) Ontario Berries (such as
raspberries and blueberries)
1 cup (250 mL) granulated sugar
2 tbsp (25 mL) orange liqueur or juice
(optional)
2 tsp (10 mL) each grated lemon and orange rind
1 tbsp (15 mL) orange juice
7 or 8 thin slices white bread (1 or 2 days old), crusts removed
Serves 6
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What a transformation for a
humble loaf of white bread! This traditional classic English dessert is a
mélange of summer berries enclosed in a pretty purple dome casing. Serve with
whipped cream or custard and garnish with toasted slivered almonds.
Preparation Time:
20 minutes
Cooking Time:
5 minutes
Chilling Time:
8 to 24 hours
In
large saucepan, combine berries, sugar, liqueur (if using), lemon and orange
rinds and juice. Stir gently over low heat just until simmering and berries
begin to release juice, about 5 minutes. Remove from heat. Spoon 2 tbsp (25 mL)
of the juice into small bowl; refrigerate. Line 6 cup (1.5 L) bowl with plastic wrap, leaving overhang. Cut bread in half vertically; use most of it to line bottom and side of bowl, cutting pieces to fit. Spoon in berry mixture. Top with layer of remaining bread. Press plastic wrap over pudding; cover with plate that fits inside bowl. Place large can on place to weight it. Place bowl on large plate to catch any juices; chill for at least 8 hours and up to 24 hours. To serve, remove weight and unfold wrap; invert pudding onto plate. Peel off wrap. Brush pudding with reserved juice. Slice to serve. Nutritional Information: 1 Serving: Protein: 3 grams Fat: 2 grams Carbohydrates: 66 grams Calories: 294 |
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| Ontario Berry Growers Association © 2005 Ottawa, Ontario | |||||