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BOTTICELLO FARMS
“WE GROW OUR OWN”
MANCHESTER, CT 06040
(860) 649-2462
Party-Perfect Strawberry Shortcakes
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1 (16-ounce) container fresh strawberries, sliced
1/2 cup sugar, divided
2 1/2 cups all-purpose flour
4 teaspoons baking powder
3/4 cup butter or margarine, cut into pieces
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup whipping cream
2 tablespoons sugar
2 tablespoons strawberry jam
1/4 teaspoon chopped fresh mint
Garnishes: fresh mint leaves, strawberry halves
Combine sliced strawberries
and 1/4 cup sugar. Cover strawberry mixture, and set aside.
Combine all-purpose flour, baking powder, and 1/4 cup sugar; cut in butter with a pastry blender or fork until mixture is crumbly.
Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, and knead 6 times. Pat dough into an 8-inch square; cut into 16 (2-inch) squares. Place dough on a lightly greased baking sheet.
Bake at 425° for 9 to 11 minutes or until golden.
Beat whipping cream at medium speed with an electric mixer until foamy, and gradually add 2 tablespoons sugar, beating mixture at high speed until stiff peaks form.
Remove shortcakes from oven, and split in half horizontally. Combine strawberry jam and chopped mint; spread cut sides of bottom shortcake halves evenly with jam mixture, and top evenly with half of strawberry mixture. Cover mixture evenly with whipped cream; top with remaining strawberry mixture and remaining shortcake halves. Garnish, if desired. Serve immediately.
Round Shortcakes: Pat dough to a 1/2-inch thickness, and cut with a 3-inch round cutter. Place dough on a lightly greased baking sheet, and proceed with recipe as directed. Makes 12 servings.
Shortcake Shortcut: Combine 1 (16-ounce) container strawberries, sliced, and 1/4 cup sugar; cover and set aside. Brush 9 large frozen biscuits with 3 tablespoons melted butter. Combine 3 tablespoons sugar and 1 teaspoon ground cinnamon; sprinkle over biscuits. Bake according to package directions. Serve immediately, with strawberry mixture and whipped cream, to 8 happy friends. Yield: 9 shortcakes
4 cup. sliced strawberries
1 tbsp. lemon juice
3/4-1 cup sugar
1 tbsp. corn starch
2 cus . buttermilk biscuit mix
3 tablespoons butter melted
1/2 cup. milk
1 tsp. vanilla
1/2 tbsp. sugar
1/8 tsp. ground cardamon
Oven 400F Combine strawberries, lemon juice, sugar and corn starch in saucepan. Heat and stir until boiling and thickened. Pour into an 8" square baking dish. Combine next 5 ingredients for dumpling batter, and drop by tablespoons onto strawberry mixture. Combine sugar and cardamon and sprinkle over top. Bake at given temperature about 25 minutes, or until dumplings are done. Serves six.
8 cup. strawberries, crushed
1/4 cup. lemon juice
3 cups. sugar
1 cup. corn syrup
Requires: 3 hot sterilized pint jars
Place strawberries in a 4 to 6 quart pot and bring to a boil over medium heat,
stirring occasionally. Pour berries into a damp jelly bag set over a bowl
covered with a double thickness of cheesecloth. (To keep cheesecloth from
slipping, fasten with clip clothespins to rim of bowl.) Let juice drip for at
least 2 hours. There will be 3 to 4 cups of juice. Return juice to pot and
combine with remaining ingredients. Stir constantly and bring to a rolling boil
over high heat. Boil 1 minute. Pour syrup into 3 hot sterilized pint jars,
leaving 1" headspace. Wipe rim of jar with damp cloth. Attach lid. Process in
water bath for 10 minutes. Recipe can be halved and refrigerated without
processing, when used within a few weeks.
1 -1/2 pints fresh strawberries (may use frozen, let thaw and drain)
1 box Sure-Jell pectin
4 c. sugar
3/4 c. water
Directions:
Rinse and hull strawberries, drain. Chop strawberries into small chunks and
place in large bowl. Mash fruit with potato masher. Do not puree as jam is meant
to have small chunks of fruit in it. Add 4 cups sugar to strawberries and mix
well. Let set for 10 minutes.
Stir 1 box Sure-Jell fruit pectin and 3/4 cup water into small pan. Bring to a boil on high heat, stirring constantly. Boil and stir mixture for 1 minute. Remove from heat.
Stir pectin mixture into strawberries until sugar is completely dissolved. Pour strawberry mixture into clean plastic containers and cover tightly with lids. Let set at room temperature for 24 hours. After 24 hours, refrigerate . Can be stored in refrigerator for up to 2 weeks and in freezer for up to one year. Just thaw jam in refrigerator to use.
2 c Sugar
2 c Strawberries
Use large firm berries. Wash and hull the strawberries; then measure. Place a layer of berries in a kettle, then a layer of sugar until all ingredients are used. Let stand over night or until the sugar dissolves. Place on fire, bring to a boil and cook about 10 minutes. Pour into a bowl and let stand until the next day; then fill sterilized jelly glasses and seal
Ingredients:
1 ripe banana
1 can (8 ounces) crushed pineapple, drained
1 cup milk
1/2 cup fresh strawberries
Cover and blend until thick and smooth. Makes 2 servings.
Ingredients:
2 tablespoons oil
2 tablespoons lime juice
2 tablespoons red wine vinegar
2 tablespoons fresh chopped mint leaves
2-3 tablespoons fresh chopped cilantro
1 jalapeno pepper, seeded and minced
1/4 tsp. salt
1 pint strawberries, hulled and chopped
1/4 cup diced pineapple
1/2 cup chopped sweet onion
Combine oil, lime juice, vinegar, mint, cilantro, jalapeno, pepper and salt in medium bowl. Toss in strawberries, pineapple and onion. Serve over grilled chicken or pork. Makes 2 1/2 cups.
Fold 1/8 cup sugar into sliced berries; set aside. Beat the remaining 1/8 cup
sugar into cream cheese. Whip cream until stiff peaks form, then fold cream
cheese into cream. Cut cake into slices about 1/3" thick. Arrange a layer of
slices in the bottom of a glass bowl; sprinkle with a teaspoon of sherry and
drizzle with melted jelly, then add a layer of strawberries and a layer of
cream. Continue layering, ending with a layer of cream.
Garnish with a whole berry or two.
Easy Strawberry Trifle
Recipe by : Debra Alvarado - Texas
2 pints fresh strawberries, sliced (reserve 4 nice ones for top of trifle)
l small carton whipping cream, (whipped with 2 Tbls. Confectioners sugar & 1/4
tsp cream of tartar)
1 large package cook and serve Vanilla Pudding (prepare pudding according to
package directions)
3 cups milk
1 Sara Lee pound cake, defrosted & cut into 1 " cubes
In trifle bowl, layer 1/2 the pound cake, then 1/2 the pudding, then 1/2 the strawberries, the a layer of whipped cream, repeat the layering. Pipe remaining whipped cream on top and decorate with reserved strawberries cut in half. It is pretty as a picture and goes fast!
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