I like the basil lemonade so much that I tried Strawberry lemonade too!

…And it’s all gone.

 

 

Fresh or frozen strawberries work, I only had frozen.

 

 

Fresh squeezed lemon juice with some lemon zest if you like lemon zest.

 

 

Toss it all into a blender along with  water, honey to taste.

 

 

Add ice cubes and blend until strawberries are smooth.

 

 

 

Serve garnished with lemon slices.

 

Strawberry Lemonade

ingredients

1 cup frozen strawberries

1/2 cup fresh squeezed lemon juice

1/4 cup honey (add more or less if you like it sweeter or tart)

1 cup water

2 cups ice cubes

 

Blend together. Taste. Adjust to your liking. Serve.

 

This isn’t a smoothie, this is a frozen desert! Easiest way to eat red cabbage ever.

 

 

I’m not a fan of raw cabbage so I had some reservations about this recipe from ThepioneerWoman but her photos were so good looking I had to give it a try.

 

I used tofu instead of yogurt. Not because I have anything against yogurt but because I had an open container of tofu.

 

 

Chop up the cabbage a little  before tossing into the blender.

 

 

Cut the strawberries into pieces if you’re using frozen.

 

 

Spoon in about 1/4 cup honey.

 

 

Toss it all in the blender and blend it all up until it’s all creamy.

 

 

Then serve yourself some.

 

 

and see how it tastes.

 

 

oh yes, this is the way to eat cabbage!

 

 

 

 

Red Cabbage tofu smoothie

adapted from thepoineerwoman’s recipe

ingredients

• 8oz tofu
• 1-2 cups Frozen Strawberries
• 1/4 head Red Cabbage
• 1 whole Banana, Peeled
• 1/4 cup Honey
• 1 cup strawberry, Cranberry Or Grape Juice

 

Throw all the ingredients in a blender and mix until smooth. Taste and adjust sweetness, or thickness.  Add ice if it needs to be more "frozen."

 

Sometimes I just make a cake from a box mix and today was one of those times.

 

 

I made cup cakes too.

 

 

Maybe some day I’ll try making angel food cake from a recipe but this sure was easy.

 

 

A little dusty too.

 

 

Added some water that was all.

 

 

Poured it into the pan.

 

 

I put it on a baking sheet, I was worried that the two piece pan would leak.

 

 

Left it in the oven until the top got brown. I had to open the oven door for thin photo so you wouldn’t see how dirty the oven window is.

 

 

Then left it upside down  to cool. I don’t know why but the instructions said to so I did.

 

 

I don’t have the proper cake knife so I used a regular butter knife and it did the trick.

 

 

It was a good thing I used the baking sheet, some of the batter had started to escape.

 

 

Then came the fun part! I sliced strawberries for decorating.

 

 

I found if I cut a little off the bottom, or what will be the bottom when I put the berries the way I’m going to put the berries it worked better and they didn't tip over. You understood that all perfectly right? Good.

 

 

All done!

 

Angel Food cake with Strawberries

ingredients

• 1 box angel food cake mix
• 1 1/4 cup water
• frosting
• a bunch of sliced strawberries for the top

 

mix, and bake cake as directed on box. Let cool and remove from pan. Frost and arrange halved strawberries on top.

Eat. Go back to FoodGawker and look for more mouth watering food.

 

Going gluten free has gone pretty well this past week for me, even though I did have to force myself to walk away from some pasta that was taunting me.

 

 

 

Oats and avocado together are my favorite smoothie ingredients lately.  I think strawberries add a lovely flavor to any smoothie.

 

 

In a blender, add avocado,

 

 

Strawberries,

 

 

orange juice concentrate,

 

 

and honey. If you want to feel more healthy you could toss in some flax meal or something like that. Blend until smooth. Add some water if it’s getting too thick to continue blending. When the oats and berries are smooth add ice and more water until you like the taste and consistency.

 

 

Just pretend this glass is clean ok?

 

 

 

Serve right away or make ahead.

 

 

Strawberry Oat Smoothie

ingredients

• 1/2 cup rolled oats soaked in 1 cup hot water
• 1/2 avocado
• 1 cup frozen strawberries
• 2 tablespoons raw honey
• 1 tablespoon orange juice concentrate
• 2 cups ice cubes
• 1/2 cup water

 

In a blender add oats, avocado, honey, strawberries, orange juice concentrate and a little water and blend until smooth. Then add ice and water until you like the taste and consistency. Serve right away or or make ahead.

 

 

 

 

This flag is as much fun to make as it is to eat!


The Strawberries from T&J Farms were amazing!  


If you live where the pick your own places are still in season, go pick fresh! But if not the grocery store berries will do. I had to use grocery store blueberries because they aren't in season yet here. I got very lucky, the blueberries were really good.


For the crust, bottom cookie mix flour, salt, and sugar. Add butter  cut into small pieces into the flour mixture cut in with a pastry cutter until butter pieces are the size of small peas. Add vanilla, then ice water, 1 tablespoon at a time, gather together with a spatula. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour.
On a lightly floured surface roll dough into 8x11-inch rectangle. Transfer to cookie sheet. Press one index finger against outside edge; with index finger and thumb of other hand, push dough around fingertip toward center to form a flute. Repeat around edge to make a decorative border. Refrigerate or freeze, on cookie sheet, about 10 minutes to firm dough slightly.Preheat oven to 375 degree F.
Bake dough 20 to 25 minutes or until golden. Cool crust completely on cookie sheet on wire rack, about 20 minutes.


When crust is cool, in medium bowl, mix cream cheese, sour cream, and remaining 3 tablespoons sugar until blended.


Spread cream cheese mixture on crust.


Arrange blueberries and sliced strawberries,


in stars and stripes in cream cheese mixture.


serve immediately or make ahead and refrigerate.

Strawberry blueberry flag Tart
adapted from Good Housekeeping’s Strawberry cream cheese tart recipe
Ingredients
The crust

• 1 1/2 cups whole wheat pastry flour
• 1/4 teaspoon salt
• 1/2 cups sugar
• 10 tablespoons butter, chilled and cut into pieces
• 1 teaspoons vanilla extract
• 3 tablespoons ice water

combine flour, salt, and 1/3 cup sugar. Add butter and cut into flour mixture until butter pieces are the size of small peas. Add vanilla, then ice water, 1 tablespoon at a time, gather together with a spatula. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour.
On  floured surface roll dough into 8x11-inch rectangle. Transfer to cookie sheet. Press one index finger against outside edge; with index finger and thumb of other hand, push dough around fingertip toward center to form a flute. Repeat around edge to make a decorative border. Refrigerate or freeze, on cookie sheet, about 10 minutes to firm dough slightly.Preheat oven to 375 degree F.
Bake dough 20 to 25 minutes or until golden. Cool crust completely on cookie sheet on wire rack, about 20 minutes.
The cream cheese topping

• 3 tablespoon(s) confectioners’ sugar,
• 6 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup blueberries
• 1 1/2 pounds strawberries, each berry cut lengthwise in half

When crust is cool, in medium bowl,  mix cream cheese, sour cream, and remaining 3 tablespoons sugar until blended. Spread cream cheese mixture on crust. Arrange blueberries and sliced strawberries, in stars and stripes in cream cheese mixture.

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Fresh Strawberry sorbet.  Made without an ice cream maker.

 

Strawberry knob farms plants are loaded with berries.  They were all very ripe and had to go in the freezer or have something done with them right away. There was no let them sit around to ripen option with this  bunch of berries. It was more of a race with the fruit flies. This strawberry sorbet was definitely the winner!

 

In a pan add water,

 

and sugar.

 

bring to a boil. Simmer for 5 minutes, without stirring Then let cool.

 

chop up the strawberries in a blender, food processor or your vintage 1980s vitamix.

 

It’s ok to leave some chunks.

 

juice of 1 or 2 lemons.

 

Pour into a pan the strawberries,

 

syrup,

 

and lemon juice.

You could mix this in a bowl but I just didn’t want to wash another bowl so I mixed it in the pan.

 

Place in the freezer for an hour or so until partially frozen.

 

After about 2 hours pull it out and stir/scrape it. Then return to the freezer.

 

Do this a couple of times.

 

Scoop into dishes and serve or store in the freezer for later.

 

 

Fresh Freezer Strawberry Sorbet

Modified ever so slightly From King Arthur Flour

• 1 cup water
• 3/4 cup sugar
• 2 -4 cups strawberries
• 1/3 cup freshly squeezed lemon juice

Combine the water and sugar in a. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat,  and let cool.

Chop up the strawberries in a blender, food processor or vitamix. blend until fairly smooth, but not puréed.

Pour into a shallow pan; an 8" x 13" pan the strawberry mixture, syrup and lemon juice, mix in pan with a spatula or something.

Place the pan in the freezer. There's no need to cover it.

After 2 hours, use a fork to stir it around, bringing the frozen edges into the center. Return to the freezer.

Continue to stir every hour or so, until the sorbet is nearly as firm as you like. Place in a bowl, cover, and return to the freezer.

Sorbet should be ready to serve about 4 to 6 hours after you first put it into the freezer. Waiting a couple of hours beyond that will solidify it beyond scoopable. To serve beyond that window, allow sorbet to soften slightly at room temperature; this will only take about 10 minutes. Scoop into dishes and serve.

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