#588 - Strawberry Jam

(by Shirley McNevich)

2 cups crushed strawberries (about 1 qt. fresh strawberries--use a potato masher)
4 cups white sugar
1 box Sure-Jell fruit pectin
3/4 cup water
(make sure you measure sugar and strawberries EXACTLY--if you use too much or too little, the jam will not set properly

Wash strawberries and remove strawberry tops. In a bowl, mash the strawberries, then add white sugar--stir well, then set aside for 10 minutes. In a saucepan add the pectin and the water--stir over medium heat until boiling. Boil for 1 minute. Remove from heat and pour pectin mixture into strawberries--stir well until sugar is completely dissolved and not gritty (about 3 minutes). Pour jam into plastic containers--add lids after jam is cool. Once you add the lids, let the jam sit at room temperature for 24 hours. Jam will then be ready to use (store in the refrigerator and freeze the extra containers).

#534 - Fresh Berry Cake

(by Shirley McNevich)

1 cup white sugar
2 TBSP baking powder
1 rounded TBSP Crisco shortening
1 cup milk
2 cups flour
Topping: 2 cups fresh berries, 1/2 cup white sugar, 1 cup boiling water

In a mixer add Crisco, white sugar, baking powder--beat. Add milk and flour a little at a time--beat. Pour batter into a greased 9 x 13 x 2 cake pan. In a separate bowl add berries, white sugar and boiling water--stir. Pour topping on top of the cake batter. Bake at 350 degrees for 35 minutes--test with a toothpick for doneness.

#203 - Strawberry Pretzel Salad

(by Shirley McNevich)

2 cups crushed pretzels (place thin pretzels in plastic bag and crush coarsely with your hands--pretzels should still be in pieces, not crumbs)--do not use unsalted pretzels
3 TBSP white sugar
3/4 cup melted butter or margarine
1 - 8oz. Philly cream cheese
1 cup white sugar
1 - 8oz. container Cool Whip (thawed)
1 - 3oz. box strawberry Jell-O
1 - 6oz. box strawberry Jell-O
2 1/2 cups boiling water
3 cups fresh or frozen strawberries

In a bowl, add crushed pretzels, 3 TBSP sugar, melted butter/margarine and stir. Grease a 9 x 13 x 2 cake pan and pour pretzel mixture evenly in pan. Bake for 8 minutes at 400 degrees. Remove it from oven and cool completely. In a mixer, combine cream cheese, cup of white sugar and beat until smooth. Add Cool Whip and beat. Pour this mixture over the cooled pretzel mixture in the cake pan. In a bowl, add the two packages of strawberry Jell-O and the boiling water--stir completely until well dissolved. Add the strawberries to the Jell-O and stir. Cool it enough to refrigerate. Refrigerate for 15-20 minutes. Remove it from refrigerator and pour it over the top of the cream cheese mixture. Refrigerate overnight. Keep refrigerated.

#147 - Strawberry Rhubarb Pie

(by Martha C. Harwood - friend)

You can use our pie crust recipe #33, make your own pie crust, or use pre-made pie crust dough.

Pie Filling: 3/4 cup white sugar, 1/4 cup flour, 1 cup fresh sliced strawberries, 2 cups diced rhubarb, 2 TBSP butter. Sift flour and sugar together in a bowl, then stir in strawberries and rhubarb. Spray inside of pie crust with Pam. Line pie crust with the fruit filling and dot with butter. Add top layer of pie crust and using a sharp knife, mark with slits. Bake at 425 degrees for 10 minutes, then reduce temperature to 350 degrees and bake for 30 minutes longer or until fruit is tender and bubbling. Makes 1 - 9" pie.