Yogurt Cream and Berries

I am not a huge yogurt fan, but I love this recipe. It is straight from the Pioneer Woman's website - so I give her all the credit. (You've got to check out this link - I am totally jealous of her jadite!)

Because I have been on a strawberry kick this last week, I am serving this over strawberries instead of blueberries like she does.

A light granola could even be added if you are so inclined.

1 1/2 cups plain, unflavored yogurt
1 1/4 cups heavy cream
1/2 cup brown sugar
blueberries or strawberries

Pour the yogurt into a bowl. Then add the cream. With a whisk carefully stir until combined. Sprinkle the brown sugar evenly over the top of the yogurt mixture.

Do not stir the mixture.

Cover the bowl with plastic wrap and tightly seal the edges. Refrigerate for at least 3-4 hours.

When ready to serve, you can either leave the mixture as is or stir with a whisk until smooth.

Serve over berries.

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Strawberry Freezer Jam

I love strawberry freezer jam. I could eat it with a spoon right out of the jar. In fact, I am sure I have eaten it with a spoon right out of the jar!

I love to make it in the summer and put it in the freezer and tell everyone that we can't get one out until the first snow! That way the first snow is something to look forward to.

I am tricky that way.

The bad thing about strawberry jam is all the sugar. But you can use the Low Sugar Sure Jell which uses less sugar.

Low sugar Sure Jell uses less sugar - now that was a profound statement.

Anyway, it doesn't set up quite as firm, but it is still super tasty. This recipe, however, is the full sugar recipe.

2 cups prepared strawberries
4 cups sugar
2 box Sure Jell fruit pectin

Remove caps from strawberries. Crush fruit one layer at a time. Measure 2 cups into large bowl. Measure sugar; then thoroughly stir into fruit. Let stand 10 minutes.

Mix 3/4 cup water and Sure Jell in small saucepan. Bring to a full boil and boil 1 minute, stirring constantly.

At once stir into fruit. Continue stirring 3 minutes. A few sugar crystals will remain.

Immediately ladle into containers, leaving 1/2" space at top. With a damp cloth, wipe any spills from containers. Cover at once with lids. Let stand at room temperature 24 hours.

Store jam in freezer.

Wait for the first snow.

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Strawberries and Pie Crust . . . and a walk down memory lane

Growing up we always had a great strawberry patch. I have the best memories of picking strawberries and even better - eating strawberries as a kid!

And since I have a summer birthday, I often got angel food cake and strawberries for my birthday. Still one of my all-time favorites.

My kids love strawberries too. We had a great strawberry bed at our first house.

When he was little, Joel was notorious for going outside and picking his own strawberries and eating them right on the spot!

Joel probably about 1 1/2 years old caught eating a strawberry!

I love strawberries so much that my first kitchen was ALL decorated in strawberries - even down to a red stove and refrigerator. Have you ever seen anything so cool?

Red stove and refrigerator bought from
Brian's boss for $75 - I totally LOVED them!
Longaberger recipe basket with strawberries painted
on the top by Brian's mom - I still use it today.
And of course strawberry towels and hot pads.

Me (pregnant with Megan) making French toast.

(sorry for the crooked scan - lol)
Notice the strawberry basket ceramic canisters
above the window and matching strawberry wind chime
hanging in the other window.
These were a gift from my mom and dad on my 16th birthday.
They were made by a local Baptist preacher
who also had a small ceramic shop.

Now that it is understood that I love all things strawberry - on to the recipe at hand.

Probably my most favorite way to eat strawberries is with broken up homemade pie crust.

Simple. Sweet. Salty.

Pure summer goodness at its finest.

Pie Dough -

1 cup flour
1/3 cup plus 1 Tbsp. Crisco
1/2 tsp. salt

Mix ingredients well.

Gradually add 3 Tbsp. ICE water.
Mix well and form into ball.
Roll out flat on floured surface and place on cookie sheet. With a fork, poke holes in dough.
Bake at 350 degrees until lightly browned.
Allow crust to cool. Break into pieces.

Serve with room temperature sliced and lightly sugared fresh strawberries.

If you are craving strawberries and pie crust but don't have time to bake your own crust, try crumbling up Ritz crackers over room temperature sliced and lightly sugared fresh strawberries. Equally as yummy.

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Fresh Strawberry Pound Cake a/k/a Best Strawbery Cake EVER

I love strawberries! Oh, do I love strawberries!

And I heard it was going to be a bumper-crop year for strawberries! Yay! for me!

This cake, in my opinion, is the best strawberry cake you will ever eat. Made with fresh strawberries and strawberry jello for added flavor - it is moist and super delicious.

I rarely make the glaze and I don't always bake the cake in a Bundt pan - sometimes I bake it in two loaf pans and serve it more like you would a banana bread.

Since the strawberries are crushed, it is a perfect recipe to use up those not-so-perfect strawberries. If there is such a thing.

Cake:
1 box white cake mix
1 cup crushed fresh strawberries
1 (3 oz.) strawberry jello
1/2 cup vegetable oil
4 eggs, room temperature

Glaze:
1/4 cup margarine
3 1/2 cup confectioners' sugar
1/4 cup mashed strawberries

Combine cake ingredients together in large mixing bowl; mix for 3 minutes. Pour in sprayed Bundt pan. Bake at 325 degrees for 45-55 minutes or until cake tests done. Cool in pan on rack for 10 minutes; remove to serving plate. Combine glaze ingredients until smooth and spread over cake. (May be frozen with or without glaze.)

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Strawberry and Kiwi Tart

Temperatures in the 80's and it is April! Makes me want to serve something light and fruity with supper tonight!

Dough for one pie crust
1 pint strawberries, washed and sliced
2 kiwi, peeled and sliced
1/4 cup apricot preserves
1/4 cup apple jelly

Place pie dough in bottom of spring form pan or on the bottom of a sprayed large round cake pan. Using a fork, poke holes in the crust. Bake at 350 degrees until lightly browned. Allow crust to cool completely then transfer to a pretty plate.

Heat apricot preserves until boiling; stir well. Spread onto cooled pie crust.

Arranged sliced strawberries and kiwi on top.

Heat apple jelly until boiling; stir well. Pour over fruit.

Chill for one hour. Cut as you would a pie and serve with a dollop of Cool Whip if desired.

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Bree's Strawberry Spinach Salad

I love my sister-in-law Bree! She has brought so many new and wonderful things into our lives.

(Bree and Grace in a picture I lifted from her new blog City Girl)

Grace and Lilly of course top the list - but this salad ranks pretty high too!

Have I mentioned that I LOVE spinach? Maybe I have . . . cheesy spinach soup, farm fresh spinach quiche, stuffed shells Florentine. I guess I have mentioned it a time or two.

However, I may not have mentioned that I LOVE strawberries too.

This salad has BOTH! Covered in a snappy vinaigrette.

It screams SPRING!!!!!!

Vinaigrette:

2 Tbsp. sesame seeds
1 Tbsp. poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
1 Tbsp. minced onion

In small bowl mix above ingredients. Chill one hour.

Salad:

10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds - blanched and slivered

Combine spinach, strawberries, and almonds in large salad bowl. Stir chilled vinaigrette and pour over salad; toss. Refrigerate 10-15 minutes before serving.

*Note: This makes a BIG salad - great for family gatherings. I would recommend the recipe in half for just serving at home.

Thanks Bree for emailing me this recipe so I could do this post!

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