COMPLIMENTARY RECIPES


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STRAWBERRY ALASKA PIE

Crust: Combine together and line in a 9”pie shell

1 cup finely chopped wafer crumbs

cup finely chopped Brazil nuts or walnuts

cup lightly packed brown sugar

1/3 cup melted butter

Filling:

Soften 1 quart strawberry ice cream until it can be worked into a pie shell

Pack ice cream into shell making edges even and touching crust

Freeze at least 24 hour

Just before serving:

Beat 3 egg whites (at room temperature) and 6 tbsp. white sugar

Put in preheated oven at 475 F for 3 minutes or until meringue is lightly browned

Note: Watch carefully as you don’t want ice cream to melt.

*other flavors of ice cream can be used

When strawberries are in season, you might enjoy this old recipe from my Great Aunt Hat Bannerman.

             STRAWBERRY CAKE

Cream together: cup soft butter

                           1 cup white sugar

Add 3 beaten eggs

Add 1 cup fresh, crushed strawberries [or frozen or canned plus the juice can be used]

Sift together and add to the above mixture:

      1 cups all-purpose flour

      1 tsp. baking powder

Bake in a greased 8” square pan at 325F for 35-40 minutes.

NOTE: This cake can be iced with a buttercream icing or, as it is a moist cake can be enjoyed un-iced

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These are 2 of my favourite pies to make when Strawberries are in season.

They are easy to make and are very refreshing after a meal.

DELICIOUS STRAWBERRY PIE.

From “Let's Break Bread Together”

 

 1 pkg. Strawberry jello           cup white sugar

cup water                            2 Tbsp. Cornstarch

1 Quart[4 cups] Strawberries,cleaned and hulled

 

Step 1: Cook cornstarch,water and sugar until clear and thick.

Step 2: Remove from heat and add the dry jello. Mix and add

strawberries.

Put in a baked 9” pie shell and top with whipped cream or topping, or

serve with ice cream.

Variations: Can make Raspberry/cherry pie the same way using raspberry or cherry jello powders.

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STRAWBERRY PIE

Also from “ Let's Break Bread Together”

 

 1- 8” or 9” Baked Pie shells

 

1 quart[4 cups] plus 1 cup fresh strawberries,washed and hulled.

cup white sugar             2 Tbsp. Cornstarch

pinch salt                            cup water

 2 Tbsp. Cold water[to be  mixed with cornstarch]

 

Step 1: Crush the 1 cup berries very fine.

 Step 2: Heat the sugar with water until the sugar is dissolved and add to the crushed berries, add the salt and bring to a boil.

Step 3: Cook slowly until thick and very clear, about 10 minutes.

Step 4: Cool slightly and pour over the whole berries that have been arranged in the baked pie shell.

 

 Serve with whipped cream or ice cream as desired

 

Barbeque Back ribs

4 racks pork baby back ribs[each 1   lb]

2 Tbsp. Bone Dust BBQ Spice Rub

2 lemons, sliced

2 cups apple juice

The Maple Bacon BBQ Sauce

8 slices bacon, diced

6 cloves minced garlic

1 large onion, diced

1 cups ketchup

1 cup applesauce

cup maple syrup

cup cider vinegar

2 Tbsp. hot sauce

2 Tbsp. worchestershire sauce

2 tsp. celery salt

1 tsp. liquid smoke

 1 tsp. mustard powder

tsp. cayenne pepper

Pinch salt

Preheat oven to 325 F degrees. Score the membrane on the backside of the ribs and rub the BBQ Spice into the meat. Lay ribs meat side down in the roasting pan. Lay 3 or 4 lemon slices on the back of each rib. Pour in the apple juice. Cover tightly with a lid and braise for 2 hours or until tender. Let cool slightly.

 

BEAUMONDE DIP

This is a very popular vegetable dip I've found since I started my business.

Mix together:

1 cup sour cream

1 cup Hellman's mayonnaise

1 tsp. parsley flakes

tsp. dill weed

1 tsp. beaumonde spice

1 tsp. chives

tsp. garlic salt

3 drops tobasco sauce

1 Tbsp accent (MSG)

( I left the last ingredient out- optional to everyone's taste.)

 


 

 

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Cherry Squares

1st layer: Crumble together and press into an ungreased 9” pan.

                   1 cups all purpose flour-regular or gluten free

                   cup butter

                   1/3 cup brown sugar

Bake in over at 350F for 15 minutes.

2nd layer: Beat 2 eggs slightly and add:

             1 cups brown sugar                           cup walnuts

             1 cup sweet shredded coconut                           1/8 tsp salt

             tsp baking powder                                        1 tbsp flour

             cup maraschino cherries, chopped

Spread over first layer and bake for 25 minutes until brown. May be eaten as is or can be iced with the following:

 

Icing: beat all together in small bowl

         1 cup icing sugar                      tsp vanilla

         2 tbsp butter                         1 tbsp water

NOTE: more water can be used to make the icing spreadable Spread over cold squares.

ENJOY!

BLUMENHOKE DIP

During the summer months, if unexpected guests arrive, a vegetable tray with veggies and a tall, cool drink are always appreciated.

 

Mix together and let stand for a hour:

2 tsp. garlic powder

3 Tbsp oil (I use sunflower)

cup white sugar

2 Tbsp prepared mustard

NOTE: I add a touch of dry mustard also for that extra zip!

 

Add:

1 cup Miracle Whip

 

Beat until the consistency of pudding. Refrigerate overnight or at least for four to six hours.


CREAMY FETA SPREAD

In a food processor, process until well blended:

3-5 cloves garlic, chopped

6 oz. cream cheese

6 oz. feta cheese

Add and process:

cup yogurt

cup fresh parsley

2 tsp. dried oregano

Tsp. cayenne or hot sauce[I put a little of both in]

Add: cup chopped green olives

Combine with the cheese bit leave everything slightly chunky.Taste and add salt and pepper if needed. Place in a a bowl or a crock and garnish with dill, if available.

Serve with pita toasts, cold shrimp, crackers;spread on leaves of radicchio or form thin slices of prosciutto into cone shapes , filling them with the spread.

NOTE: To use as a dip for vegetables, thin the mixture with yogurt.                                            

Spread will keep refrigerated for 5 days.                       Enjoy!

DIABETIC STRAWBERRY JAM

4 cups strawberries, washed and hulled

cup grape juice concentrate[white grape juice simmered down from 11/2 cups]

2 Tbsp. Lemon juice

tsp. Lemon zest, grated

11/2 Tbsp. Gelatin, unflavoured

Place berries, juice, and lemon rind in a saucepan.

Mash berries slightly to release juice.

Heat to boiling. Sprinkle with unflavoured gelatin.

Remove from heat, skim and pack in hot jars with hot lids.

Cool to room temperature before freezing.

NOTE: I would use tupperware containers. I put my jam in them and then there is no problem with breakage.

Tastes better if allowed to sit for a week.

Freezes for up to 6 months.

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