Recipes

Strawberry Cake

1 Duncan Hines Strawberry Cake Mix

1 can Eagle Brand Condensed milk

1 can frozen Bacardi Strawberry Daquiri Mix

1 quart fresh strawberries

1- 8oz container of Cool Whip

Prepare cake according to directions on box, and bake in a 9 x 13 pan.
While cake is still warm, poke holes in the top with a knife and spoon the condensed milk over it first, then the Daquiri mix.
Let cool. Top with sliced strawberries. spread with Cool Whip.
Refrigerate at least 6 hours before serving.

 Strawberry Pie

4 cups fresh berries

1- 9 inch baked crust

1/2 tsp almond extract

1 box Strawberry Danish Dessert

3/4 cup sugar

Cool Whip

Slice berries, place in a bowl and stir in sugar. Let sit in refrigerator for at least 2 hours.
Remove and drain syrup off berries, reserving syrup.
Follow directions for pie filling on back of Danish Dessert box using reserve syrup in place of water. (You will have to add water to syrup to equal 1-3/4 cups)
When filling is cool, add almond extract and pour over berries which have been placed in the pie crust.
Top with Cool Whip. Chill before serving.

Strawberry Fluff

Butter Crust:

1 1/2 cup flour

1/4 cup brown sugar

1 cup margarine

1 cup chopped pecans

Mix flour and brown sugar.
Cut in oleo until mixture resembles coarse crumbs.
Stir in chopped pecans.
Press in 13 x 9 inch pan.
Bake at 400 degrees for 15 minutes.

Filling:

8 oz cream cheese

1 cup confectioner’s sugar

1 large Cool Whip

1 tsp vanilla

Mix cheese, sugar & vanilla.
Add Cool Whip and mix well.
Pour over crust in pan.

Topping:

4 cups sliced fresh strawberries

1 cup sugar

4 Tbsp cornstarch

red food coloring

Put 2 cups of berries with juice in sauce pan.
Add sugar, cornstarch and red food coloring.
Stir over low heat until thick and clear.
Add remaining 2 cups of drained berries and cool.
Pour over cheese mixture and chill for 12 hours before serving

 Creamy Blackberry Pie

 3 c. fresh berries

1 unbaked 9″ deep dish pie shell

1 c. sugar

1/3 c. all-purpose flour

1/8 tsp. salt

2 eggs, beaten

1/2 c. sour cream

Topping:

1/2 c. sugar

1/2 c. all-purpose flour

1/4 c. butter or margarine

Place 3 c. berries in pastry shell
Combine sugar, flour & salt
Add eggs & sour cream, stirring until blended
Spoon over berries
For Topping:
Combine sugar & flour
Cut in butter with pastry blender
sprinkle over sour cream mixture

 Bake at 350 degrees for 50-55 minutes or until lightly browned.

Strawberry- Spinach Salad

Spinach

Silced, fresh strawberries

Sweet onion

Toasted Pecans

Top with Gurosik’s Berry Plantation Strawberry Dressing

 To toast pecans:

Place 1 cup pecans in baking dish with 2 TSP butter or margarine and 1/2 tsp salt.
Bake at 250 degrees for 45 minutes, stirring every 15 minutes  

Berry or Peach Cobbler

4 cups berries or peaches

1/2 cup sugar

1 stick margarine

1 cup sugar

1 cup all-purpose flour

1 1/2 tsp baking powder

1/2 cup milk

pinch of salt

Mix berries or peaches with 1/2 cup sugar.
Let stand for 30 minutes or until juice forms. 
Melt margarine in 2 quart baking dish
Make batter of remaining ingredients.
Pour batter over margarine, then pour fruit and juice over batter. DO NOT STIR.

Bake at 350 degrees for 30-45 minutes or until brown.

Oven Roasted Asparagus

Lay asparagus on baking sheet lined with parchment paper
Sprinkle with oil and your preferred  spices
(Recommended spices are: pinch of sugar, salt & pepper and Good Seasons Salad Seasoning packet)
Bake at 400 degrees for  approximately 10 minutes

Mama’s Way Tomato Pie

 4 medium tomatoes, peeled and cut into ½ inch slices ( approx. 1 ½ lbs)

1/2 tsp salt

1/2 cup mayonnaise

3 green onions, chopped

2 Tb chopped fresh basil

1 cup shredded fresh parmesan cheese, divided

Preheat oven to 350 degrees.
Prepare Sour Cream Pastry. (recipe to follow)
Meanwhile, place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand 30 minutes. Pat dry with paper towels.
Sour Cream Pastry
Stir together next 3 ingredients and ¾ cup of cheese.
Roll Sour Cream Pastry into a 13 inch circle on a lightly floured surface. Fit into a 9 inch pie plate; fold edges under and crimp.
Bake at 350 degrees for 10 to 12 minutes, or until lightly brown. 
Remove from oven and sprinkle remaining ¼ cup cheese over bottom of crust. Arrange tomato slices over cheese in crust. Spread mayonnaise mixture over tomatoes.
Bake at 350 degrees  for 34 to 37 minutes. Let cool 5 minutes before serving.