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We are in the season of strawberry picking and have been for a couple weeks. Generally speaking, we can purchase strawberries any time of the year, but you and I know the flavor is just not the same as homegrown or berries picked from a berry patch. Strawberries were loved by royalty (that counts me out but they’re still one of my favorite fruits). Shaped like a heart, colored bright red (with 200 seeds on a medium berry), it is a natural symbol of love. The next time you plan to bring flowers to your special person, bring a basket of strawberries instead. Maybe she’ll make a berry pie for you. See how that goes for you!

FROZEN STRAWBERRY PIE
1-8 oz. package cream cheese, softened
1 c. sugar
1 t. vanilla
4 c. chopped strawberries
1-12 oz. package frozen whipped topping, thawed
1/2 c. chopped pecans, toasted
2 chocolate crumb crusts (nine inches)
Mini chocolate chips, optional

In a large mixing bowl, beat the first three ingredients until smooth. Fold in the berries; fold in whipped tipping and pecans. Turn into crusts. Garnish with a sprinkling of chips if you’d like. Cover and freeze three to four hours or until firm. Remove from freezer 10 minutes before serving. Makes two pies (Six servings each).
Note: You can keep one of the pies frozen to have ready for a quick dessert another time. Be sure to cover it with foil.

Some of you know how to make chocolate dipped strawberries. If you don’t this is a simple way to do it.

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CHOCOLATE-DIPPED STRAWBERRIES
32 medium strawberries with stems
1-1/2 c. chocolate chips
1-1/2 t. shortening

Rinse berries; pat dry. Line two cookie sheets with waxed paper or parchment paper. Melt chips and shortening over low heat or melt chips in the microwave. Stir until chocolate is smooth. Stir in shortening. Hold berries at stem end and dip into very warm chocolate to cover the berry two-thirds. Allow excess chocolate to drip off; put berries on waxed paper to cool. Let harden. Makes 32 chocolate strawberries.
Note: You can melt white chips if you’d like. Melt smaller amount of white chips and shortening, dip just the tip over the hardened chocolate berry. Pretty and delicious.

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STRAWBERRY CREAM PUFFS
1 c. water
1/2 c. butter
1 t. sugar
1/4 t. salt
1 c. flour
4 eggs

Cream filling:
2 pts. fresh strawberries, sliced
1/2 c. sugar, divided
2 c. whipping cream, chilled
Powdered sugar
Additional strawberries
Mint leaves, optional

In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat and beat in eggs one at a time. Continue beating until mixture is smooth and shiny. Drop by rounded tablespoonfuls two inches apart on a large ungreased cookie sheet. Bake at 400 degrees for about 35 minutes or until golden brown. Cool on a wire rack.
Filling: In a bowl, combine berries and 1/4 c. sugar. Chill 30 minutes. Beat chilled cream and remaining sugar until stiff. Cut tops off puffs about one inch from top. Carefully scoop out rubbery looking yellow stuff (Doesn’t that just sound exciting?) Combine berries and whipped cream. Fill puffs and replace tops. Sprinkle with powdered sugar and garnish with a couple slices of strawberries. Yum-m-m-y. Makes 10 puffs.

Thought for the Day: The sky is the daily bread of life.

Don’t forget to go to all of the Karl Oskar Days festivities -- it’s a fun four days regardless of how old you are!

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