Posts Tagged ‘strawberry’

In a food processor, process 4 cups strawberries until coarsely chopped. Transfer to a saucepan and stir in 1/2 cup sugar and 2 tablespoons fresh lemon juice. Cook on medium-high heat, stirring until sauce has thickened and bubbles cover surface, about 8 to 10 minutes. Remove from heat and cool. Store in a jar for up to 10 days.

Top pancakes or waffles. Stir into yogurt. Enjoy on ice cream.

This is so good on so many things. Delectable.

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With two cups of strawberries, you can make a tasty bread to start your day.

2 cups strawberries, quartered and mashed with a fork.

5 tablespoons unsalted butter,  room temperature.

1 teaspoon additional butter for loaf pan

1 and 3/4 cup flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon cinnamon

dash salt

1 cup sugar

2 eggs

Preheat oven to 350 degrees and butter a loaf pan. In a small saucepan, bring the strawberries to a boil over medium heat. Cook and stir for 1 minute. Set aside.

In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, and salt. Set aside. With an electric mixer, cream the butter, sugar, and eggs in a mixing bowl until fluffy. Add the flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.

Scrape batter into loaf pan, smoothing top. Bake about 1 hour, tenting with foil after 45 minutes if top is getting too dark.

Top with softened cream cheese or butter for a delicious spread.

If you haven’t already, check out the Strawberry Shortcake recipe I posted in March. Just search “strawberry” in the Notes From Dawn search box.

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I like these pics in black & white…..

…..in color Autumn reminds me of Martha Stewart.  Only cuter.

Love Local Grown Strawberries 

Local Harvest & PickYourOwn are two helpful websites for finding local produce.

This week I’ll have berry recipes and berry good product reviews.

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Fresh Strawberries

Whole-grain Buttermilk Biscuits

Homemade Whipped Cream


Whole-grain Buttermilk Biscuits

Ingredients:

1 cup Whole Wheat Flour

3/4 cup Flour

3 Tablespoons Wheat Germ

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

dash salt

3 Tablespoons Unsalted Butter

1 cup low fat Buttermilk  

In a large bowl, combine the dry ingredients and whisk to blend. Add the butter to the flour mixture; with a pastry blender or two knives cut the butter into the dry ingredients until the mixture resembles course crumbs. Add the buttermilk and stir just until a moist dough forms. Don’t over mix. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Turn the dough out onto a generously floured work surface and with floured hands knead gently 6 to 8 times until smooth. Using a rolling pin, roll the dough into a rectangle about 1/2 inch thick and use a 2 1/2 in round biscuit cutter (I use a cup) to cut out biscuits. Gather scraps and roll out to make additional biscuits. Place the biscuits about 1 inch apart on the baking sheet.  Bake at 400 degrees for 8-10 minutes until lightly golden.

Whipped Cream is so easy to make and can be frozen to enjoy anytime!

1 cup whipping cream

2 tablespoons sugar

1/2 teaspoon vanilla

Chill bowl and mixing beaters. Combine ingredients and beat with an electric mixer on medium until soft peaks form. To freeze, place a spoonful onto a parchment lined baking sheet. Put in the freezer for 30 minutes.  After they are firm, they can be put into a freezer container. We love this!

Bam!

What a yummy seasonal treat.

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