Cooking with Susie Q

Stawberries
There is a legend that strawberries were named in the nineteenth-century by English children who picked the fruit, strung them on grass straws and sold them as “Straws of berries”. Another theory is the name was derived from the nineteenth-century practice (ands still today, although most farms use raised beds, enclosed in plastic) of placing straw around the growing berry plants to protect the ripening fruit.
Respondents to a recent national survey labeled strawberry lovers as “health conscious, fun loving, intelligent and happy.” Non-strawberry lovers, on the other hand, were described as “weird, boring, stuffy — picky, fussy eaters who avoid healthy foods.”
It was also commonly believed that if you found a double strawberry and broke it in half-the person you shared it with, would fall in love — I’m not sure if it would be with you or someone else. Try it and let me know.

   Directions: Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice and let cool.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch pan.
Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter.
In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle over the batter. Bake in preheated oven for 45 to 50 minutes or until golden brown. Cool on a wire rack.
This next recipe comes from Lincoln in Presque Isle — he claims he waits all year for his wife to make this because she will only use fresh berries! She has also made it with different puddings-cheesecake and white chocolate, and also has tried it with a white and yellow cake mix with success!

   Directions: Prepare cake mix as directed on package. Allow to cool. Poke holes on top of cake. Puree thawed strawberries with juice in a blender or food processor and spoon over top of baked cake.
To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Refrigerate for at least four hours.
Arrange fresh strawberries decoratively on top of cake and serve.
Enjoy! Talk to you again next week. I’m looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730.