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I believe we are still picking strawberries. Having had cool, rainy and warm weather, the berries weren't sure when to ripen. The picking has been good the past week and I've frozen several package of strawberry sauce to be enjoyed in the months ahead. If you're not fond of strawberries, and I can't imagine who wouldn't be, you probably won't be interested in today's recipes. This the last of strawberry recipes for the year.

There is a lot of good nutritional values in this bright red fruit. One cup provides us with about 150 percent of our daily requirement of vitamin C, a good amount of fiber and much-needed iron in our diet. A most important information for many people is the fact that there is just 40 calories in one cup, sliced. Yea, for strawberries.

The last week of strawberry recipes is today. This is a moist shortcake as opposed to the dryer packaged recipe using a quick-shortcake recipe.

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RICH STRAWBERRY SHORTCAKE
2 c. flour
2 T. sugar
4 t. baking powder
½ t. salt
½ c. butter, softened
1 egg, beaten
About ½ c. light cream or milk (half and half preferred)
Soft butter
4 c. sliced strawberries, sweetened to taste
Whipped cream or whipped topping

In a medium bowl, combine flour, sugar, baking powder and salt. Cut in butter until coarse and crumbly. In a small bowl, combine cream/milk; add to flour mixture, stirring until moistened. On a lightly floured surface, pat or carefully roll to 1/2-inch thick. (You can work in a little more flour if the dough is too sticky.) Cut with a 2-1/2-inch round cutter. If you don't have a cutter, use an empty 15 oz. can, such as a tomato sauce can. It works great. Bake on ungreased baking sheet at 450 degrees for 8 – 9 minutes or just until light golden brown. Let cool for about 10 minutes on a wire rack. Split biscuits and spread each half with butter. Spoon berries between halves and over top. Serve with whipped cream or whipped topping. Makes 8 biscuits.

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STRAWBERRY CLOUD
1 - 3 oz. pkg. strawberry-flavored gelatin
1 – 3 oz. pkg. cook and serve vanilla pudding mix
2 - 1/2 c. water
1 - 8 oz. container frozen whipped topping, thawed in the refrigerator, not on the counter
Additional strawberries  for garnish

In a saucepan over medium heat, cook and stirring constantly, gelatin, pudding mix and water until mixture boils, about 15 minutes. Cool until partially set; fold in whipped topping. Spoon into a bowl or individual dishes or parfait glasses. Chill one-two hours. If you wish, top each serving with a strawberry. Makes 6-8 servings.

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STRAWBERRIES WITH LEMON CREAM
1 pt. strawberries, sliced
1-2 T. sugar
1 c. whipped topping
2 – 6 oz. cartons lemon yogurt
3 T. sour cream
1 T. grated lemon peel or 1 t. lemon juice
4 whole strawberries for garnish, optional

Place sliced strawberries in a medium bowl; sprinkle with sugar. In another bowl, combine yogurt and sour cream, mixing well fold whipped topping into yogurt; add lemon peel, or lemon juice. To serve, layer strawberries and the yogurt mixture into four parfait glasses or wine glasses. Top each with a whole strawberry. Makes 4 servings.

Thought for the Day: Remember it's our Karl Oskar Days celebration this week. There is so much to do and see. Try to take in as many of the festivities as you can. You will see and talk to friends you probably haven't seen for ages. If you can't remember their name, just say, “I recognize your face but I can't remember your name.”  They'll probably say the same to you!

A big THANK YOU to all who participated and worked hard, from their hearts, to make this week a special event for our great city of Lindstrom. Have fun!!

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