Strawberry Orange Muffins

2 Comments

I’m always on the lookout for new muffin recipes and these are yummy!

Now, the recipe calls for a teaspoon of jam in the middle but I really don’t think it adds anything to the recipe so if you don’t have any jam, it’s fine to skip it.  I used foil cupcake liners which came off when I was taking them out of the pans.

Strawberry Orange Muffins 2

Strawberry Orange Muffins

2 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/2 cup milk
1/2 cup sour cream
1/3 cup vegetable oil
1 egg
1 tbsp orange zest
1 cup strawberries, thinly sliced
1/2 cup strawberry jam ~ I used strawberry preserves

Preheat oven to 400º. Grease muffin tins.

In a large bowl, combine flour, baking powder, baking soda, and salt; set aside.

In a medium bowl, combine the sugar, milk, sour cream, vegetable oil, egg, and orange zest. Stir in the strawberries Add to the dry ingredients and stir until just combined. Do not overmix.

Place a tablespoon batter in each muffin cup. Top each with a scant teaspoon of jam. Top each with batter, filling each cup about 2/3rds full.

Bake 15-18 minutes or until golden brown.

Cool in pans for 5 minutes, then remove from pan.

Makes 16 muffins.

Strawberry Orange Muffins

Source:  Second Helpings from The Valley Palate

Happy Cooking!

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Strawberry Mousse

3 Comments

I love any flavor of mousse but so many of them use raw eggs that I don’t usually make them.  Yes, I know I can use pasteurized eggs but  for some reason, I don’t.  Anyway, this recipe doesn’t have any eggs at all.  It tasted like fresh strawberries which I loved.  I hate when I can’t taste the flavor.  It is also very easy to make.

A Strawberry Mousse

Strawberry Mousse

1 cup fresh strawberries
1 cup sugar
1 tbsp unflavored gelatin
1/2 cup cold water
1/2 cup hot water
1 tbsp fresh lemon juice
1 cup whipping cream

Place the strawberries and sugar in a blender and process until pureed. Let stand for 30 minutes.

In a bowl, soften the unflavored gelatin in cold water. Add the hot water and stir until the gelatin dissolves.

Add the gelatin mixture to the pureed strawberries and process in the blender to mix well. Add the whipping cream and whip for 5 minutes. The mixture will not whip up like whipping cream usually does.

Pour into 4 dessert dishes and chill for 2 to 3 hours or until set.

Makes 4 servings. I made 2 large servings instead of the 4.

Recipe adapted from Something’s Simmering

Happy Cooking!

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Strawberry Cake

11 Comments

I made this cake for my daughter’s birthday at her request.  Actually, she asked for a strawberry cake so I was unsure whether she meant a cake with strawberries or a strawberry flavored cake.  I went with the cake with strawberries.  I hunted around for a recipe and found this recipe posted by BecR on Food.com .  It is fabulous.

It’s an easy cake to make and it looks like you were working all day.  I made the cake layers from a box but you can make homemade or buy the layers in a bakery.

In the second not-very-good picture, I just wanted you to be able to see where exactly to put the strawberries. I should never be allowed to cut cakes or pies, LOL!

Strawberry Cake

2 pints fresh strawberries, sliced
3 tbsps sugar
2 (9 inch) white cake layers, already baked
6 ozs cream cheese, softened
1/3 cup confectioner’s sugar, sifted
3/4 tsp vanilla
1 1/2 cups heavy cream

Make or purchase the white cake layers and allow to completely cool if baking.

Mix the strawberries with the sugar in a medium bowl and set aside at room temp for about 30 or so minutes. Put aside a few strawberries for garnish if you so desire.

Using a mixer on medium, whip the cream cheese and powdered sugar and vanilla until creamy, about 2 minutes. Beat in the cream until it starts to thicken, then increase to high and beat until soft peaks form. Do not over mix.

To assemble the cake: Place one layer on serving plated and layer half of the sweetened strawberries over the top and press gently. Spread about 1/3 of the frosting CAREFULLY over the strawberries to within about 1/2 inch of the sides.

Place the second layer on top and press down gently. Do the same with the strawberries. Frost the sides and top of the cake.

Decorate the cake as desired.

Store in the fridge.

Makes 8 servings

Happy Cooking!

Fresh Strawberry Mini Muffins

5 Comments

Hands down the most popular recipe on my blog is Fresh Strawberry Muffins.  This recipe for mini muffins is different but just as good.  It’s very easy to make.  I used the strawberries from my first CSA pick-up.  The berries were super sweet and worked really well in this recipe since there isn’t much sugar.  The recipe said it made 36 but I didn’t make nearly that many ~ about 22 or so.

Fresh Strawberry Mini Muffins

2 cups flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup canola or vegetable oil
1 egg
1 cup chopped fresh strawberries

Heat oven to 375º and spray 36 mini muffin cups with cooking spray.

In a large bowl, mix the flour, sugar, baking powder and salt. In another smaller bowl, mix the milk, oil, and egg.

Add wet mixture to dry, stirring just enough to mix it together. Do not over mix or the muffins will be tough. Gently fold in the chopped strawberries.

Divide mixture up between the muffin cups and sprinkle sugar over the tops of the muffins.

Bake for 12 to 16 minutes (mine took the whole 16 minutes) or until a toothpick inserted in the middle comes out clean.

Cool in the pan for 3 minutes and then remove from pan to a rack to continue cooling or eat them while warm.

Makes 36 muffins although I made considerably less.

Happy Cooking!

Easy Strawberry Pie

3 Comments

Hooray!  I finally found a strawberry pie recipe that actually cuts into a pie shape instead of having pie soup on my plate.  Plus it has the added bonus of having jell-o in it and I LOVE jell-o, LOL!

You can make your own pie crust or buy a premade one ~ either way, this pie is nice and strawberry tasting!

Easy Strawberry Pie

1 (9 inch) baked and cooled pie crust
3/4 cup sugar
2 tbsps cornstarch
1 cup water
1 (3 ounce) pkg strawberry jell-o (I used sugar free)
4 cups sliced fresh strawberries, I just chunked mine up and kept the small ones whole

In a medium sized saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil and cook until thickened, about 2 minutes or so. Remove from heat and stir int he jell-o until it is dissolved. Refrigerate this mixture until slightly cooled ~ about 15 minutes.

Arrange berries in the pie crust and pour cooled jell-o over the them. Refrigerate until set.

Makes 8 servings.

Happy Cooking!

Strawberry Rhubarb Oatmeal Bars

6 Comments

Strawberry and rhubarb is such a great combination and these bars are a very good way to use them.  They are easy to make but you do have to make the filling up first and let it col some before proceeding with the recipe.  I subbed Splenda blend for the sugar and left off the drizzle.

Straw & Rhubarb Bars CW

Strawberry Rhubarb Oatmeal Bars

Filling:
1 1/2 cups fresh rhubarb, cut in 1-inch pieces
1 1/2 cups sliced fresh strawberries
1 tbsp fresh lemon juice
1/4 cup Splenda blend or 1/2 cup regular sugar
2 tbsps cornstarch

Crust:
1 1/2 cups flour
1/1 2 cups quick cooking oats
1 cup packed brown sugar
3/4 cup butter, softened
1/2 tsp baking soda
1/4 tsp salt

Drizzle:
3/4 cup powdered sugar
1 tbsp milk, use more (1 tsp at a time) if needed

Combine the rhubarb, strawberries and lemon juice in a saucepan and cook over medium heat, stirring occasionally for about 8 to 12 minutes or until the fruit is tender.

In a small bowl, combine the 1/4 cup Splenda (or 1/2 cup sugar) and the cornstarch and stir this in the fruit mixture in teh pan. Continue to cook, stirring constantly, until the mixture comes to a full boil (about 1 minute). Continue boiling until fruit is thickened. Removed form heat and set aside to cool.

Heat oven to 350º.

Combine all crust ingredients in a large bowl and beat with a mixer at low speed until it resembles coarse crumbs. Set 1 1/2 cups of the crumb mixture aside. Press remaining crumb mixture onto the bottom of the a greased 13×9 pan. Spread cooled filling over the crust and then sprinkle the reserved crumb mixture over the top.

Bake 30-35 minutes or until golden brown.

Combine drizzle ingredients and drizzle over cooled bars. Cut into squares.

Makes 36 bars.

Happy Cooking!

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Berry Crostata

6 Comments

I’ve seen these types of recipes called crostatas (or crostadas) and galettes and I was wondering which is right.  According to wikipedia, a crostata is a free-form pie Italian in origin while a galette is French in origin and is more like a free form thin pancake with a savory filling.  I guess you can choose which name you like better and since crostata is a free form pie, I’ll go with that.

I didn’t follow a recipe for this crostata.  I had a bunch of berries in my refrigerator that had to be used up and I didn’t really feel like doing anything complicated so I decided to do a crostata, as low in sugar as possible.  It turned out great!

Of course you can use whatever ripe, summer fruits you like but if using berries, when you clean the berries, make sure you dry them off good before putting them in the pie because you don’t want too much juice overflowing the sides of your crostata.

Crostata CW

Berry Crostata

1 unbaked pie crust, homemade or store bought
1 pint strawberries, cleaned and sliced
1 pint blueberries, cleaned
1/4 cup Splenda blend or 1/2 cup sugar (more or less depending on how sweet your fruit is)
1 tbsp flour
small amount of milk to brush on sides of crust
small amount of turbinado sugar to sprinkle over crust

Preheat oven to 425º.

Cover a pizza tin with parchment paper and place pie crust on the parchment.

In a bowl, mix the berries, Splenda blend and flour together gently. Pour berry mixture into the middle of the pie crust, leaving a good 1-2 inch edge on the pie crust for folding.

Fold the edges of the pie crust over the berries.

Brush milk on the edges of the crostata and sprinkle turbinado sugar over the milk.

Bake at 425º for 10 minutes, reduce heat to 350º and continue baking for 20 minutes or until crust is golden brown.

Makes 6 servings.

Crostata CW 2

Crostata CW 3

Happy Cooking!

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Strawberry Cheesecake Tart

4 Comments

We have a strawberry farm stand a few miles from our house that I go to frequently.  I usually buy two buckets at a time and freeze one bucket and cook/bake with the other.  This recipe is really delicious and easy to make.  I found the recipe on the Land O’Lakes website and adapted it to my liking.

Strawberry Tart

Strawberry Cheesecake Tart

Crust:

1/2 cup butter, softened
1/3 cup sugar
1 1/4 cups all-purpose flour
2 tablespoons milk
1/2 teaspoon almond extract

Filling:

1 cup whipping cream
1 (3.4-ounce) package cheesecake-flavored instant pudding mix
1 (8-ounce) package cream cheese, softened

Topping:

1 pint fresh strawberries, hulled, sliced
1/4 cup strawberry jam, melted

Heat oven to 400°. Combine butter and sugar in small bowl; beat at medium speed until creamy. Reduce speed to low; add flour, milk and almond extract. Beat, scraping bowl often, until mixture leaves sides of bowl and forms a ball.

Press dough onto bottom and up sides of greased 10-inch tart pan or 12-inch pizza pan; prick with fork. Bake for 15 to 18 minutes or until light golden brown. Cool completely.

Combine all filling ingredients in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Spread over cooled crust. Refrigerate at least 1 hour.

Just before serving, arrange strawberries over filling; brush or drizzle strawberries with melted jam.

Makes 10 servings.

Happy Cooking!

My Signature

Strawberry Waldorf Cake

7 Comments

I started making this cake about 30 years ago or so.  The recipe was on one of those Betty Crocker recipe cards from the 70s that you had to buy through the mail once a month.  The original recipe was for a chocolate cake with these directions underneath for a strawberry one.

It looks difficult (but it’s not) and everyone always oohs and ahhs over it.  Just follow the directions and you’ll be good to go.  You can bake an angel food cake from scratch, a box, or you can buy one already made.  I make a box mix ~ too easy. I also leave out the marshmallows and the almonds.

strawberry-waldorf-cake-added

Strawberry Cream Waldorf Cake

1 box angel food cake, made as directed on box
3 cups whipping cream
1/3 cup confectioner’s sugar
1/3 cup toasted slivered blanched almonds
10 pkg frozen sliced strawberries, thawed and drained
6 large marshmallows, quartered
Fresh strawberries for decorating

Bake angel food cake as directed on the package. Cool completely as directed on package. Remove cake from pan and place upside down on cake plate. Slice off entire top of cake about 1 inch down and set aside. Make cuts down into cake 1 inch from outer edge and 1 inch from edge of hole leaving substantial walls on each side. With a curved knife or spoon, remove cake within the cuts, being careful to leave a base of cake of about 1/2 to 1 inch thick.

In a chilled bowl, beat 3 cups chilled whipping cream and 1/3 cup confectioner’s sugar until stiff. Tint whipped cream mixture with 2 drops red food coloring. Divide the whipped cream mixture in half. Fold in the thawed and drained strawberries, quartered marshmallows and almonds into half the mixture and spoon this mixture into the cake cavity. Press down on mixture to avoid holes in cut pieces. Replace top of cake and press down gently.

Frost cake with remaining whipped cream mixture and decorate with sliced fresh strawberries if desired.

Makes 12 servings

strawberry-waldorf-cake-added-2

Happy Cooking!

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Fresh Strawberry Muffins

103 Comments

In my never-ending quest to use up food instead of throwing it away, I had about 9 fresh strawberries to use up that were leftover from Green Salad with Fruit, Sugared Almonds and Orange Vinaigrette . So, I made fresh strawberry muffins. They would have been a tad better if I had a couple more strawberries to use but they’ll do. It was a great way to use up the berries and the muffins are very tender and delicious.

Fresh Strawberry Muffins

1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 tsps baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 tsps sugar
1/2 tsp cinnamon

Cream butter and sugar. Add egg and mix well.

Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.

Spoon batter into muffin pans.

Combine sugar and cinnamon and sprinkle over muffins.

Bake at 400º for 20-25 minutes.

Makes one dozen muffins.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!