Well, we got through june- no capital J is intentional. I’m not sure if it deserves one. I was rather disappointed in the whole month. There. On to better things. July! It has to get better. Strawberries will be ready soon. How about it if we look for strawberry recipes? I see the signs for “You Pick” showing up already, however, the place my family and I go to will be ready in another week or so. Here goes. If you have any strawberry recipes to share-let me know.
(great on plain or fruit bagels)
1 (8 ounce) package cream cheese, softened
2 tablespoons confectioners’ sugar
1 cup fresh strawberries, hulled
Directions: In a blender or food processor, combine the cream cheese, confectioners’ sugar, and strawberries. Pulse until smooth and well blended. Use immediately, or refrigerate until needed.
Fresh Strawberry Pie
2 (8 inch) pie shells, baked
2 1/2 quarts fresh strawberries
1 cup white sugar
2 tablespoons cornstarch
1 cup boiling water
1 (3 ounce) package strawberry flavored gelatin
Directions: In a saucepan, mix together the sugar and corn starch; make sure to blend cornstarch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.
Refrigerate until set. Serve with whipped cream, if desired.
1 (3.5 ounce) package instant vanilla pudding and pie filling
1 cup cold 2 per cent milk
1 1/2 cups non-dairy whipped topping, thawed
1/2 (17.25 ounce) package frozen puff pastry, thawed
1 pint fresh strawberries,
thinly sliced
1/4 cup confectioners’ sugar
Directions: Preheat oven to 400 degrees F. Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use.
Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet.
Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.
Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner’s sugar.
Have a great week and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
