Recipes using FRESH STRAWBERRIES

17686 Whitehead Road Lagrange, OH 44050

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440-355-4927

Recipes using FRESH STRAWBERRIES!

Banana Strawberry Extreme

1 frozen banana
1 1/2 cups frozen strawberries
1 cup strawberry yogurt
1 cup peach nectar
1 cup milk
3-6 ice cubes

Cut bananas into cubes and strawberries in half. Add all ingredients into smoothie maker or blender. Mix at LOW setting for 30 seconds, then blend at HI setting until smooth. Serve immediately.

Serves 3-5

Shannon's Favorite Strawberry Shortcake

2 1/3 c. Original Bisquick*
1/2 c. milk
3 T. sugar
3 T. melted butter or margarine
1 quart sliced strawberries
Whipped cream

Heat oven to 425 degrees. Mix Bisquick, milk, sugar and margarine until soft dough forms. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Top with strawberries and whipped cream. Best when served warm!

Serves 6

* recipe taken from Betty Crocker's Bisquick Cookbook

Carolyn's Strawberry Cinnamon Jelly

3 cups of strawberry juice
4 cinnamon sticks
1 1/2 cups sugar
1 package Sure Jell pectin

Mash and strain berries. Put juice in a large saucepan. Add sticks of cinnamon and sugar. Bring to a slow boil. Taste for sweetness. Let sit overnight. Remove cinnamon sticks. Cook, adding 1 package of pectin. Finish as you would any jelly.

Makes 5 8-oz. jars

Grandma Carol's Strawberry Rhubarb Jam

1 quart strawberries
2 cups of rhubarb puree
1/8 teaspoon salt
3 tablespoons lemon juice
1 package Sure Jell pectin
2 1/2 cups sugar

Mash strawberries and puree rhubarb. Using 6-quart pot, mix all ingredients together. Taste for sweetness and add more sugar to taste. Cook just like strawberry jam.

Makes about 7 8-oz jars

Melissa's Strawberry Dessert

1 container of Cool Whip
2 strawberry yogurts (small ones, any brand)
2 cups strawberries
1 graham cracker crust

Mix Cool Whip, yogurt and berries into large bowl, dump into graham cracker crust--freeze for 4 hours. Let stand for about 30 minutes before serving. Enjoy!

17686 Whitehead Road LaGrange, OH 44050
440-355-4927