86-Lancaster Farming, Saturday, May 31,2003
Strawberries are a nutritional powerhouse rich in vitamin C, folate, and potassium.
‘Berry’ Delicious Recipes To Try
Not only do strawberries taste
good but they are very good for
you. Eight medium strawberries
supply 160 percent of the recom
mended intake of vitamin C, 270
milligrams of potassium, and
four grams dietary fiber.
Strawberries also supply 20
percent of the daily need for fo
late, which helps prevent birth
defects and coronary heart dis
ease.
Strawberries do not require a
lot of preparation so they are a
great way to incorporate nutri
tion into your diet.
Strawberries are bite-sized and
can be added to any meal or
eaten as a snack on the go. Stir
berries into cereal, yogurt, cot
tage cheese, or ice cream for
great taste.
Definitely try one of these
‘berry’ delicious recipes from our
readers.
FRESH STRAWBERRY PIE
Pie Crust:
1 heaping cup flour
3'A tablespoons powdered
sugar
Vi cup butter
Mix ingredients and press into
10-inch pan and up sides. Bake
20 minutes at 350 degrees.
Filling:
3-ounce package strawberry or
peach flavored Jell-O
'A cup sugar
2 tablespoons cornstarch
Fresh strawberries or peaches
Combine first four ingredients.
Cook 2 minutes after mixture
comes to a boil. Cool. Place sliced
strawberries or peaches in baked
shell. Pour cooled gelatin mixture
over fruit and place in refrigera
tor. Serve with whipped cream
topping.
Contributor writes that she al
ways gives the pie a little shake
after pouring the gelatin mixture
over the fruit because it seems to
mix better.
STRAWBERRY BOTTOM
CHEESECAKE
6-ounce graham cracker pie
crust
4-ounce package cream cheese,
softened
'A cup sugar
'h cup sour cream
1 teaspoon vanilla
4-ounces whipped cream
1 pint fresh strawberries, thinly
sliced
1 cup strawberry glaze
Beat cream cheese until
smooth. Gradually beat in sugar.
Add sour cream and vanilla, fold
in whipped cream. Spread thin
layer of glaze on bottom of crust.
Place strawberries on glaze and
cover with remaining glaze.
Gently spoon cream cheese mix
ture over glazed berries. Cover.
Chill at least four hours. Serves 8.
Enjoy!
Jessica Steppe
Lycoming Co. Dairy Princess
FROZEN STRAWBERRY
DRINK
10-ounce package sliced quick
frozen strawberries
1 quart milk
1 pint strawberry ice cream
1 teaspoon'grated lemon peel
Let strawberries thaw. Com
bine all ingredients in chilled
bowl. Beat with rotary beater or
combine half the ingredients at a
time in electric mixer, and beat at
high speed for one minute. Pour
into chilled tall glasses. Makes
eight servings.
Jessica Steppe
Lycoming Co. Dairy Princess
STRAWBERRY SOUP
2 quarts strawberries, pureed
and set aside
1 pint half and half
'/a pint sour cream
'A cup sugar
Lightly mix together ingredi
ents in glass bowl and swirl. The
strawberries and cream will be
marbled. If the ingredients are
mixed together too much the vis
ual effect will not be as pretty.
Rosina Martz
Dauphin Co.
BERRY DELIGHT
11/:I 1 /: cups graham cracker
crumbs
'A cup sugar
'A cup butter, melted
Pearl Ladik
Leechburg
Combine crumbs, sugar, and
butter and press into a 9x 13-inch
pan.
8-ounces cream cheese
'A cup sugar
2 tablespoons milk
12-ounces whipped cream top
ping
2 pints strawberries
2 4-ounce packages instant va
nilla pudding
3 cups cold milk
Beat together cream cheese,
sugar, and milk until smooth.
Fold in half of the whipped
cream topping. Spread on crust.
Arrange the 2 pints strawber
ries over top, smoothing evenly.
Save a few berries to garnish the
top.
Combine the instant pudding
mix and stir into the milk. Pour
the mixture over the top of ber
ries arid chill several hours or
overnight. Before serving, spread
with remaining whipped cream
topping and garnish with a few
berries.
Esther Mlshler
Holsopple
STRAWBERRY JAM
CAKE
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
I teaspoon allspice
1 cup butter
Last Chance To Enter Recipe Drawing
EPHRATA (Lancaster Co.) Entries must be postmarked by June 2 to enter your favorite recipe
using dairy products for Lancaster Farming’s annual dairy recipe drawing celebrating June Dairy
Month.
To enter the drawing for a chance to win one of the $5OO-worth of prizes, select your favorite reci
pe, which must include a substantial amount of at least one dairy product. These ingredients count as
a dairy product: milk, cream, sour cream, whipped cream, butter, yogurt, buttermilk, dry milk, ice
cream, and all hard and soft cheeses.
Please check your ingredients carefully. Margarine and nondairy substitutes such as frozen whip
ped topping do not qualify as dairy products.
Dairy recipes are needed for appetizers, soups, breads, entrees, vegetables, desserts, beverages,
snacks, and salads.
Clearly print or type your recipe entry. Be sure to give accurate measurements, temperatures,
cooking and baking times, sizes of baking dishes to use, and other beneficial information. We reserve
the right to disqualify entries if these guidelines are not followed.
With your entry, include a few paragraphs about yourself and your family. Although it is not re
quired, a photograph of you and your family is preferred. We and our readers love to “see” the peo
ple who send in the recipe.
Photographs will be returned if you write your name and address on the back of the photo.
Only one entry per family allowed. This contest is for adults who are 18 years old and older. We
require this age because children who send in recipes often inadvertently miss measurements, ingre
dients, or parts of the instructions.
Send your recipe, photo, and accompanying information with your complete address; otherwise,
we cannot mail your prize if you win. We are astonished when we see how many people do not in
clude their full address and therefore forfeit receiving a prize.
The state dairy princess and alternates will select the winners through a random drawing.
Recipe entries will be printed throughout the month of June. A list of the winning names will ap
pear in the June 28 issue of Lancaster Farming.
Send your entry to Lou Ann Good, Lancaster Farming Dairy Drawing, P.O. Box 609, 1 E. Main
St. Ephrata, PA 17522, or e-mail your entry and digital photo to LGOOD.EPH@LNPNEWS.COM.
Featured Recipe
STRAWBERRY CREAM CAKE
14.5 ounce package white angel food cake mix
8-ounces cream cheese, softened
14-ounces sweetened condensed milk
'A cup lemon juice
1 teaspoon almond extract
2 cups sliced fresh strawberries
8-ounces frozen whipped topping, thawed
Additional strawberries
Prepare angel food cake mix, using a 10-inch tube pan. Invert
pan for 2 hours or until cake is completely cooled.
Remove cake from pan; cut a one-inch slice crosswise from
top of cake and set top aside. Cut one-inch from center hole and
outer edge of cake with a sharp knife. Carefully remove center
of cake, gently pulling cake pieces out with fingers, leaving a
one-inch layer of cake on bottom. Reserve cake pieces.
Beat cream cheese until light and fluffy. Add milk, mix well.
Stir in lemon juice and almond extract. Fold in cake pieces and
strawberries; spoon into tunnel in center of cake. Top with re
served cake slice. Chill eight hours or overnight. Frost with
whipped topping and garnish with additional strawberries.
Serves 9-10.
2 cups granulated sugar
4 large eggs
1 teaspoon baking soda
1 cup buttermilk
l'/2 cups strawberry jam
1 teaspoon vanilla
Preheat oven to 350 degrees.
Grease and flour two 10-inch
round pans or three 8-inch pans
and set aside.
Sift together flour, salt, cinna
mon, cloves, and allspice on
waxed paper and set aside.
In a large mixing bowl, cream
butter and sugar. Beat in eggs.
Stir baking soda into buttermilk
and add alternately with flour
mixture. When mixed, stir in
strawberry jam and vanilla until
well incorporated. Transfer to
prepared pans and bake 40-45
minutes or until tester comes out
clean. Cool in pan 5 minutes. Re
move to cool thoroughly before
frosting with favorite butter
cream frosting.
STRAWBERRY BREAD
1 cup crushed strawberries
VA cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
'A teaspoon baking powder
'A cup butter
Vi cup granulated sugar
2 large eggs
'A cup water
Vi cup chopped walnuts or pe
cans
Preheat oven to 350 degrees.
Grease and flour loaf pan and set
aside. Pour crushed strawberries
into a small saucepan, bring to a
boil over medium heat, stirring
9onstantly, cook for one minute.
Cool.
Sift together flour, baking
soda, salt, and baking powder; set
aside.
In a large mixing bowl, cream
butter and sugar. Add eggs and
water and beat until fluffy. Add
flour mixture to the creamed
mixture. Mix well, stir in straw
berries and nuts.
Transfer to prepared loaf pans
and bake for one hour or until
tester comes out clean. Remove
bread from oven, cool in pan 10
minutes, remove to wire rack to
cool.
BJ.L.
Serving suggestion: Top with
softened cream cheese and sliced
strawberries.
BJ.L.