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I think just about all of us love strawberries, unless you’re allergic to them, as some people are. My small 6x1 ft. patch has grown to a 15x2 foot patch in three years when I transplanted the plants to my garden from a strawberry hanging basket. Those sweet, red, juicy berries––just the thought of them brings to mind strawberry shortcake, ice cream and strawberries, jam and jelly, chocolate dipped berries and lots of yummy desserts.

The strawberry season was a bit later this year due to our cool spring so I hope I’m still in time to share these recipes with you. I know we have strawberries all year round, but there’s nothing quite like locally-grown, fresh picked berries from the patch. I shall not ramble on as I have lots of good recipes for you. Shall we cut to the chase!

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Strawberries and rhubarb are so good together and we can still pick rhubarb from the plants so a coffee cake recipe it is.

STRAWBERRY-RHUBARB COFFEE CAKE

1 regular size yellow cake mix (divided)

2/3 c. packed brown sugar

2 T. cold butter or margarine

3/4 c. chopped walnuts

2 eggs

1 c. dairy sour cream

1-1/2 c. finely chopped rhubarb

1-1/2 c. sliced fresh strawberries

In a bowl, combine 2/3 c. cake mix and sugar; cut in butter until crumbly; add walnuts; set aside.

Put rest of cake mix in another bowl; add eggs and sour cream. Fold in berries and rhubarb.

Spread into a 9x13 greased baking pan. Sprinkle with crumb mixture. Bake at 350 degrees for 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack.

When serving, put a dollop of whipped topping on cake or garnish with a fresh stemmed strawberry if you wish. Serves 12.

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This drink is so refreshing on a warm summer day and good for us, too––low in cholesterol, fat and sodium.

FRUITY SMOOTHIE

1 c. (8 oz.) lowfat vanilla yogurt

1 medium banana, peeled, cut into 1/2-inch chunks and frozen

1/4 c. each frozen unsweetened strawberry slices, blueberries, raspberries and blackberries (find loose-pack blueberries in freezer section at the supermarket)

1 c. 1% milk or skim milk

In a blender or food processor, combine all ingredients; cover and process until smooth. Pour into chilled glasses. Makes 3 servings.

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Strawberries in cole slaw? M-m-m––it’s good and pretty.

BERRY SLAW

1/4 c. each cider vinegar and unsweetened apple juice or cranberry juice

1 t. sugar

1/2 t. salt

1/4 t. white pepper

6 c. shredded cabbage

1-1/2 c. sliced fresh strawberries

1/2 c. dried cranberries (craisins)

In large bowl, combine first five ingredients; add cabbage and toss gently to coat. Cover and refrigerate at least eight hours or overnight, stirring now and then.

Just before serving fold in berries. Makes 6 servings.

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Fresh strawberry pie? This is a bit different––a frozen creamy pie.

FROZEN STRAWBERRY PIE

1-9-inch graham cracker or chocolate prepared pie shell, baked at 350 degrees for 10 minutes. Cool completely

2 pints (or half of a half gallon) vanilla ice cream, softened

2 c. strawberry puree (recipe follows), divided

1 qt. fresh whole strawberries, stems removed

fresh mint for garnish (optional but pretty)

Put ice cream in large bowl. Swirl 1-1/2 c. puree into ice cream. Spoon into prepared pie crust. Freeze four hours or overnight till frozen solid. Arrange whole berries on top of pie. Garnish with mint. Drizzle remaining 1/2 cup puree over each piece. Pie serves 6-8.

NOTE: If frozen solid, let stand at room temperature for 20-25 minutes.

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STRAWBERRY PUREE

In food processor, puree one quart of strawberries and 1/4 cup strawberry jam. Force through a strainer to remove seeds. Makes 2 cups.

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I mentioned strawberries dipped in chocolate earlier––here’s the recipe.

CHOCOLATE FONDUE

1-1/2 c. sugar

1-1/4 c. water

1/4 c. light corn syrup

1 c. baking cocoa

1/2 c. whipped cream

5 squares (1 oz. each) semi-sweet chocolate, chopped

strawberries, banana chunks, apple slices, pear chunks, etc.

In a small saucepan, bring sugar, water and corn syrup to a boil. Lower heat and simmer, uncovered, 20 minutes, stirring often.

In a medium bowl, combine cocoa, cream, half of the syrup mixture until smooth; return all of it to syrup in pan. Bring to a boil, stirring constantly. Lower heat; simmer uncovered 5 minutes. Stir in chopped chocolate until melted. Serve warm with fruit for dipping. Makes 2-1/2 c.

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Thought for the day: In the childhood memories of every good cook, there’s a large kitchen, a warm stove, a simmering pot and a mom!

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