Recipes
Strawberry-Rhubarb Crunch
Crust:
1 cup flour
¾ cup oatmeal
1 cup brown sugar
½ cup butter, melted
1 teaspoon cinnamon
2 ½ cups fresh or frozen diced rhubarb
1 ½ cups fresh or frozen strawberries
Filling:
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Prepare a 9x9-inch square pan with nonstick cooking spray. To make crust, in large bowl, add flour, oatmeal, brown sugar, butter and cinnamon. Using a fork or pastry blender mix until crumbly. Press half of the mixture into a prepared pan. Layer rhubarb and strawberries over crust; set aside.
To make filling, in a saucepan combine sugar, water and cornstarch. Cook and stir over medium heat until thick and clear. Add vanilla; stir until well blended. Pour over fruit mixture. Top with remaining half of crumbs. Bake 50-60 minutes. Cut into squares when cool, adding a scoop of ice cream.
Fresh Strawberry Cream Cheese Pie
6 Cups Govin’s Strawberries
1 prepared graham cracker crust (9 inches)
6 cups Govin’s fresh strawberries, washed and hulled; divided
1 cup sugar
3 tablespoons cornstarch
½ cup water
1 package (3 ounces) cream cheese, softened
Whipping cream or whipped topping for garnish
Mash 2 cups of the strawberries to make 1 cup sauce.
In saucepan, stir together sugar and cornstarch.
Gradually stir in water and strawberries.
Heat over medium heat until mixture thickens, stirring constantly.
Bring to a boil; boil 1 minute.
Remove from heat to cool.
Spread softened cream cheese over graham cracker crust
Use enough of the remaining 4 cups of strawberries (either whole or halved) to fill pie shell, reserving whole strawberries for garnish.
Pour cooled mixture over berries.
Refrigerate until set.
Before serving, top with whipped topping and decorate edge with reserved whole strawberries.
Easy Sugarless Strawberry Jam
1 ½ cups Govin’s Strawberries
1½ cups whole of sliced frozen unsweetened strawberries
¼ cup frozen apple juice
1½ tablespoons tapioca
Blend frozen strawberries and apple juice in a blender. Do not puree.
In medium saucepan, add mixture to tapioca; let stand 5 minutes. Slowly bring to boil on medium heat, stirring constantly. Remove from heat and cool 20 minutes. Pour into clean containers and store in refrigerator. Use within 3 weeks.
Strawberry Banana Muffins
1 cup Govin’s Strawberries
2 large bananas mashed
½ cup washed, hulled and chopped fresh strawberries or chopped
frozen unsweetened strawberries with juice, thawed
1 egg, beaten
1/3 cup vegetable oil
1½ cups flour
½ cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
Preheat oven to 350 degrees; line 12-cup muffin tin with paper liners or spray with nonstick cooking spray and dust lightly with flour.
In medium bowl, mix together bananas, strawberries, egg and oil.
In a separate bowl, sift together flour, sugar, baking soda, baking powder and salt. Add dry ingredients to mashed mixture and stir until blended. Spoon into muffin cups, filling ¾ full. Bake 20-25 minutes or until inserted in center comes out clean.
Variations: Use 1 ½ cups strawberries, omitting bananas or ½ cup honey, omitting sugar.
Strawberry Slush
Makes 48 oz
20 whole Govin’s Strawberries
1/8 cup sugar (optional)
24 oz 7-up or Sprite (2 cans)
Ice to fill up blender
Place first 3 items in blender then fill with ice and blend until smooth.
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Variations: add a banana, blueberries, or raspberries.