Strawberry Amaretto Pastries
½ pkg frozen puff pastry sheets, thawed
½ cup sliced almonds, divided
2 tbsp granulated sugar, divided
1 cup sour cream
½ cup icing sugar
1/4 tsp almond extract
1 ½ cups thawed, frozen whipped topping
12 large strawberries, sliced
Preheat oven to 400 F. Unfold pastry sheet onto baking pan. Coarsely grate half of the almonds. Combine almonds and half the sugar, sprinkle over dough, lightly pressing almonds into dough. Cut dough lengthwise into three strips. Cut strips crosswise into four squares for a total of 12 squares. Separate squares evenly over baking sheet. Bake 16-18 minutes or until golden brown. Cool completely. Lightly toast remaining almonds. Chop or grind almonds and set aside. Zest orange and combine with sugar, set aside.
Whisk sour cream, icing sugar and almond extract in medium bowl. Fold in whipped topping. Slice strawberries. Split open pastry squares; arrange half of the strawberries over bottom of shells. Top with about 2 tbsp of filling, chopped almonds and remaining sliced strawberries. Sprinkle sugared orange zest over filling; top with pastry shells.
Strawberry Banana Shake
1 cup plain yogurt
1 cup whole strawberries
Put yogurt, strawberries and banana into blender. Process until smooth. Makes 2 small servings.
Broccoli Strawberry Salad
3 cups broccoli florets (steamed 3 minutes)
1 ½ cup strawberries, sliced lengthwise
1/4 cup slivered almonds
½ cup yellow raisins
½ cup green onions
½ cup yogurt, ½ cup mayonnaise
2 Tbsp sugar
1 Tbsp lemon juice
salt and pepper to taste
Toss together salad ingredients. Whisk dressing and pour over salad.
Strawberry Freezer Jam
5 cups hulled fresh strawberries
4 cups sugar
2 Tbsp lemon juice
3 oz liquid pectin
Mash strawberries to yield 1 3/4 cups. Combine with sugar in bowl. Let stand 10 minutes. Add lemon juice and liquid pectin to fruit mixture. Stir continually for 3 minutes. Spoon into freezer containers. Allow 1 inch head space for expansion awhen frozen. Cover with a tight fitting lid. Let stand up to 24 hours at room temperature until set. Freeze. Refrigerate once opened. Makes 5 half pints.
Puree about 2 ½ cups strawberries. Measure and sweeten to taste with honey or sugar. No cooking required. Line a jelly roll pan with plastic wrap, using 2 sheets crosswise, so as to have plenty of overhang. Spread fruit puree over plastic. Dry in 150 degree oven overnight.
Fresh Strawberry Pie
1 single crust pie crust, prepared
6 cups of strawberries (about 1½ quarts), divided
1 cup sugar or equivalent amount of sugar substitute
3 tablespoons cornstarch
2 tablespoons water
red food color if desired
3 ounces softened cream cheese
Mash enough berries to measure 1 cup. (Keep the nicest berries whole to use as the pie filling). Stir together sugar and cornstarch. Stir in water and crushed berries gradually. Cook all over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute longer. Stir in a few drops of red food coloring if desired. Let cool. Beat cream cheese until smooth. Spread it on the bottom of a cooled baked pie shell. Fill the shell with the whole strawberries. Pour cooled cooked berry mixture over the top. Chill for at least 3 hours to set.