banner


        berrywink




        I created the berry on the left using Flash, please do not take it from this site. My son helped me make the berry wink. Thank you *S* Then an artist friend drew this next berry and my son and I colored it using PSP.



        Strawberry:n.a member of Fragaria, fam. Rosaceae, a genus of plants widely cultivated for their edible, juicy, sweet, red fruit [[the fruit of any of these plants]] the vivid pinkish red of this fruit

        berrythoughts1berrythoughts3


        Strawberry Recipes
        Springridge Farm/Milton,Ont.
        Salem Farms/Colborne,Ont.
        Kraft-Filled Strawberry Cups
        Carterlady's Strawberry Love
        PastryWiz visits Strawberry Land
        Morten's Strawberry Recipes
        Hurst's Berry Farm
        Strawberry Delights Cookbook
        Cute TUXEDO STRAWBERRIES ready in just 20 minutes!!
        Strawberries with White Chocolate Sauce


        header

        chocberryWhite Chocolate Berry Tart


        • 1 1/3 cups (325 ml) chocolate cookie crumbs
        • 1/3 cup (75 ml) butter, melted
        • 1 cup (250 ml) milk
        • 1 egg
        • 1/4 cup (50 ml)granulated sugar
        • 2 tbsp. (30 ml) cornstarch
        • 3 tbsp. (45 ml) orange juice
        • 5 oz. (150 g.) white chocolate (5 squares)
        • 1 pkg (8 oz/250g) cream cheese , diced
        • 1 tsp (5 ml) grated orange peel
        • 3/4 cup (175 ml) chopped fresh or frozen strawberries (drain if frozen)

        1. Line a 9" (23 cm) pie plate with plastic wrap and lightly oil the plastic wrap to prevent sticking or use an unlined 9" tart pan with a removable bottom.
        2. In a small bowl, mix cookie crumbs with melted butter and press crumb mixture into the pie plate and up the sides to form a crust; set aside.
        3. In a small saucepan, whisk together Milk, egg and sugar; set aside.
        4. In a small bowl, blend together cornstarch and orange juice. Stir into Milk mixture.
        5. Cook, stirring, over medium-high heat until a thick custard forms. Remove from heat.
        6. Break white chocolate into chunks and add to Milk mixture, stirring, until melted and smooth.
        7. Transfer to a mixing bowl and beat in cream cheese, until completely smooth. Stir in orange peel and strawberries and spoon into prepared crust.
        8. Freeze for a minimum of 1 1/2 hours or until firm.
        9. To serve, lift frozen tart from pie plate, remove plastic wrap and let stand at room temperature for 20 minutes. Serve with additional fresh berries, if desired. For an elegant garnish, melt 1 additional square of white chocolate and dip the ends of the fresh strawberries.

        Preparation time: 15 min. Freezing time: 1 1/2 to 2 hours Standing time: 20 minutes Yield: 6 servings




        berry candyFrosted Strawberries


        • 2/3 cup (1/2 can) Eagle Brand Sweetened Condensed Milk
        • 1/2 tsp. almond extract
        • 2 1/2 cups flaked coconut
        • 1 (3 oz. pkg.) strawberry flavoured gelatine
        • 1/2 cup finely ground blanched almonds
        • red food coloring
        • 1/2 cup sifted icing sugar
        • green food coloring

        1. In medium size bowl blend together sweetened condensed milk and almond extract. Add coconut, 1/2 pkg. of strawberry gelatine, ground almonds, and combine. Add some red food colour to tint a stawberry shade. Blend well and mould into strawberry shape.
        2.Place remaining 1/2 pkg. of gelatine in flat dish and roll each strawberry to coat.
        3. Place on waxed paper and chill.
        4.Combine icing sugar, cream and green food colouring to make a stiff icing.
        5. Spoon into pastry bag with star tip, and pipe hull on each strawberry. Insert 1/2 a green cocktail pick for stem. (Artificial stems with leaves may be purchased.)
        6. Other fruits and vegetables may be made from the above recipe by using the appropriate colour and flavor of gelatine.




        Berry soupStrawberry Soup


        • 4 cups (1 l) sliced fresh strawberries
        • 1/2 cup (125 ml) dry white wine (optional)
        • 1/2 cup (125 ml) orange juice
        • 2 to 4 tbsp (25 to 60 ml) granulated sugar 1/4 tsp (1 ml) each: cinnamon and nutmeg 1 cup (250 ml) buttermilk
        • Garnish: 1/4 cup (50 ml) sliced strawberries, blueberries, raspberries or a combination of berries and fresh mint leaves (optional).

        1. Puree strawberries, wine if using, orange juice, 2 tbsp (25 ml) sugar and spices in a blender or food processor until smooth. Blend in buttermilk.
        2. Cover and chill soup at least 1 hour or until ready to serve. Taste and add remaining sugar if necessary. Serve chilled. Just before serving, pour into bowls and garnish with berries and mint leaves.

        moderate amt. of dietary fibre excellent source of viatmin C Low fat 108 calories




        dipped cloudsChocolate Dipped Clouds


        • 3 egg whites
        • 1/2 tsp cream of tartar
        • 1/2 cup granulated sugar
        • 1 tsp vanilla extract for the chocolate coating
        • 6 ounces bittersweet chocolate chopped
        • 1 tsp unsalted margarine

        1. preheat oven to 225 deg. Line 2 baking sheets with waxed paper.
        2. In large mixing bowl using an electric mixer set on high speed. Beat egg whites until foamy, beat in cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, but not dry peaks form, beat in vanilla until combined...
        3. Using a teaspoon shape meringue mixture into twenty-four 1 1/2 inch rounds, place 1 inch apart on prepared baking sheets. Bake meringues until firm and dry about 30 minutes. Turn off oven, let meringues cool in oven until dry and crisp about one hour.
        4. While meringues are cooling prepare chocolate coating in a double boiler set over simmering (not boiling) water. Melt chocolate stirring constantly until smooth, remove from heat, add margarine and stir until melted and smooth cool completely.
        5. Carefully remove meringues from waxed paper, dip each meringue halfway into coating allowing excess to drip back into bowl. Place meringues on waxed paper let stand until set.

        0 cholesterol 1 g fat 36 calories





        angel torteChocolate Angel Torte


        • 1 9 inch prpared angel food cake
        • 1 container (8 ounces) light frozen whipped topping thawed
        • chocolate curls and fresh raspberries for garnish For the filling:
        • 1 package (6 ounces) semi sweet chocolate morsels
        • 3/4 cup low fat sour cream at room temperature
        • 2 teaspoons dark RUM or orange juice


        1. To prepare the filling in a double boiler over simmering (not boiling) water melt the chocolate morsels. Remove pan from water, add sour cream and stir until smooth and well blended. Stir in rum mix well, let cool until chocolate mixture is thick enough to spread about 10 minutes.
        2. Using a serrated knife, split the cake horizontally into 3 layers. Place bottom layer on a serving plate, spread with half of chocolate mixture. Top with the second cake layer and spread with remaining chocolate mixture. Top with third cake layer.
        3. Spread whipped topping over top and sides of cake. Chill for 1 hour before serving. Sprinkle with chocolate curls and garnish with fresh raspberries.
        Variation:
        Fruit lovers can omit the chocolate filling and fill cake with a mixture of crushed strawberries and light frozen whipped topping thawed. Garnish the torte with whole strawberries :)

        4 mg cholesterol 8 g fat 232 calories


        Ice-cream with Caramelized Strawberries


        • 400 g./1 lb. vanilla ice-cream
        • 400 g./1 lb. strawberries
        • 20 g./1 oz. sugar - 2 cups Cointreau

        Wash strawberries, cut into slices and place in a pan with sugar and Cointreau. Make small balls out of ice-cream and place in individual sundae glasses. Heat strawberries over flame for two minutes, turning gently and pour hot over ice-cream. Serve immediately.
        Ingredients are given for 4 portions.



        Strawberry Summer Salad


        • 1 pint (500 ml) strawberries, stemmmed and halved, divided
        • 1 tsp. (5 ml) finely chopped fresh mint OR
        • 1/2 tsp. (2 ml) dried mint
        • 1/2 tsp. (2 ml) honey
        • 1/2 (125 ml) cup light sour cream (5%)
        • 2 cups (500 ml) fresh fruits in season (blueberries, sliced peaches, plums, kiwifruit, oranges)
        • 1/2 cup sifted icing sugar

        To make strawberry dressing: In container of electric blender, puree enough of the strawberries (about 1/2 cup/125 ml) to make 1/4 cup (50 ml) puree; reserve remaining strawberries. In bowl stir puree, mint and honey into sour cream to blend. To assemble salad, line individual salad plates with lettuce. Arrange reserved strawberries with other fruits on lettuce. Top with dressing.
        Makes 4 servings
        132 calories 3.5 g. fibre 2.0 g fat 4.4 g. Carbo






        Join our mailing list! For new recipes that are added.
        Enter your email address below,
        then click the 'Join List' button:
        Powered by ListBot






        HOME


        Chocolate Obsession Page


        Diabetic Recipes


        Alcoholic Drinks



        My background was found here


        Read my Dreambook!
        Sign my Dreambook!         		Dreambook





        This Strawberry WebRing site is owned by Heather

        Click for the [ Previous Page ] [ Next Page ] [ Random Site ] [ Next 5 Pages ] [ List of All Pages ]

        Want to join the ring? Click here for more info




        This page hosted by Get your own FREE homepage!!