Glazed Fresh Strawberry Pie

3 pt Strawberries; Fresh, Hulled
1 c  Sugar
3 1/2 tb Cornstarch
1/2 c  Water
Red Food Coloring; A Few Drops
1 Baked 9" Pie Shell
Sweetened Whipped Cream

Mash 1 pt of the strawberries, using a fork, and set aside.  Combine the sugar and cornstarch in a 3 quart sauce pan.  Stir in the water and mashed berries.  Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. Remove from the heat and stir in the food coloring.  Cool to room temperature.  Fold in the remaining 2 pts of strawberries and turn into the baked pie shell.  Chill in the refrigerator at least 2 hours.  To serve, top with puffs of sweetened whipped cream.

Fresh Strawberry Cupcakes

1 3/4 c  All-purpose Flour
1 ts Baking Soda
1 c  Sugar
1/2 c  Chopped Walnuts
2 x  Eggs
1/2 c  Vegetable Oil
1/2 ts Almond or vanilla extract
10 oz Pkg frzn sweet Strawberries
    or 1 cup crushed fresh strawberries mixed with 3 T sugar

Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl, beat together eggs, flavoring and oil until well blended. Add strawberries and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture slowly until smooth, but pieces of berries are still visible. Pour batter into greased muffin tins, filling to half.
Bake at 350 deg F for 30 minutes, or until they test done.
Or, bake in greased 9x5x3" loaf pan for at 350 deg F for 1 hour or until done.
Sprinkle with powdered sugar if desired

Ultimate Strawberry Cheesecake

1 1/4 c  Graham Cracker crumbs (fine)
1 lb Cottage Cheese, small curd
16 oz Softened Cream Cheese
1 1/2 c  Sugar
4 x  Eggs
1/2 c  Cornstarch
2 tb Lemon juice
1/2 c  Margarine or butter
1 pt Dairy Sour cream

Strawberry Glaze:
1 tb Cornstarch
1/4 c  Water
1/3 c  Light Corn Syrup
1/4 c  Crushed Strawberries
1 ts Lemon juice
1 ds Red food coloring(if desired

Grease 9" springform pan; sprinkle with graham cracker crumbs, tilting pan to coat the sides.
Into a large bowl, mash cottage cheese through sieve; add cream cheese. Beat on high setting with electric mixer until well blended.
Beat in sugar, then 2 eggs.
Reduce speed to slow. Beat in cornstarch, lemon juice and vanilla, then margarine or butter and sour cream until smooth.
Pour into prepared pan. Bake in 325 deg F oven for 70 minutes or until firm around the edge. Turn oven off. Let cake stand in oven for 2 hours. Take out and chill. Remove side of pan. If desired, cover with Strawberry glaze. Freezes well.
STRAWBERRY GLAZE
Mix cornstarch, water and light corn syrup until smooth. Add strawberries. Bring to a boil for 1 minute. Strain. Stir in lemon juice and, if desired, a drop of red food coloring. Cool slightly, then cover top with glaze.

Strawberry Shortcake

3/4 c  Whole Wheat Flour
3/4 c  Unbleached White Flour
1 1/2 ts Baking Powder
1/2 ts Salt
1/3 c  Plus 3T Brown Sugar (packed)
2 tb Butter, melted
3/4 c  Low-fat Milk
1 pt Sweet, ripe strawberries, hulled and crushed
Heavy Cream  (optional)

Preheat oven to 400 deg F.
In a mixing bowl, sift together the flours, baking powder, and salt. In another bowl, combine 1/3 cup of the sugar with the melted butter until it dissolves. Stir in the milk, then combine the wet with the dry ingredients and work together to form a soft dough. Turn the dough out onto a well-floured board and knead for a minute or so. Divide the dough into 2 equal parts, form into smooth balls, and roll out to to fit the bottom of a pie pan. Place the rounds of dough in 2 lightly oiled pie pans. Bake for 12-15 minutes, or until dough is golden brown.
In the meantime, combine the crushed strawberries with the remaining 3 T sugar in a small bowl. Cover until ready to use. Allow the baked dough to cool until it is just warm to the touch. Place 1 round on a serving plate, spread it with the berries, and top with the other round of dough. Cut into wedges to serve; this is best served fresh and warm. Top each serving with a bit of cold, stiffly beaten heavy cream if you'd like.

Strawberry Bread

1    10-oz. package frozen strawberries, in syrup, thawed, un-drained
2    Eggs
3/4 c  Oil
1 1/2 c  All-purpose flour
1 c  Sugar
1 ts Cinnamon
1/2 ts Baking soda

Preheat oven to 325-degrees F.
Puree strawberries in blender or processor.  Combine eggs and oil in small bowl and wisk thoroughly.  Sift remaining ingredients into large bowl. Make well in center.  Pour in eggs and puree and blend well using wooden spoon. Pour into 9x5-inch loaf pan.  Bake until tester inserted in center comes out clean.  About 1 hour and 10 minuets.  Cool.

Strawberry Soup

1 c  Plain Yogurt
1 c  Sliced fresh Strawberries
2 tb Orange juice
1 tb Honey

GARNISH:
fresh strawberry slices, mint sprigs, or kiwi slices In food processor fitted with steel blade, blend ingredients. Serve chilled. Add garnish to each serving.
VARIATIONS: -
substitute white or red grape juice for orange juice - substitute apple juice for orange juice - serve in hollowed-out cantaloupe shells

Gourmet Chocolate Dipped Strawberries

1 pt Large strawberries with stems
8 oz  Sweet Chocolate

DIRECTIONS: Carefully rinse strawberries. Using paper towels, dry berries thoroughly. Break chocolate into sections. Finely chop 5 of the sections and reserve. Break remaining sections into double boiler over 1" simmering water. Stir constantly until melted and smooth. (Do not overheat.) Remove pan of chocolate. Add reserved finely chopped chocolate, stirring until smooth. Melted chocolate should be thick enough to hold a shape when stirred. Hold each strawberry by stem or a fork. Tilt the pan and use a spoon to coat each berry with chocolate. Hold each berry upside down to catch drips. Place in fluted foil cupcake liners or on pan covered with plastic wrap. Chill until firm or freeze a few minutes to serve immediately.

Strawberry Tropical Soup

3 c  Strawberries
1 c  Frozen cherries
4 c  Frozen strawberry juice - diluted
2 tb Clover honey
1/2 c  Fresh lime juice
1/2 c  Sweet white wine
1/2 c  Light cream
2 tb Cornstarch
2 tb Cold water
1/2 c  Sour cream

Mix cornstarch in 2 Tb cold water. Simmer strawberry juice, honey, lime juice and white wine until mixture thickens. Stir occasionally as it is cooling. Put strawberries and cream with chilled mixture and blend until smooth. Strain through a strainer. Mix in thawed cherries. Add a dollop of sour cream to each serving.

Rice Cream with Strawberry Sauce

1 lb Rice, White - small grain
3 c  Water
4 c  Milk
1 ts Salt
2 c  Cream, Heavy
4 tb Sugar
2 ts Vanilla
2 c  Preserves, Strawberry
1 c  Water
1 tb Lemon Juice

Cook rice with 3 cups water and salt for 15 minutes, covered. Add milk and cook 30 more minutes or until rice is tender and mixture is thick. Chill rice in refrigerator. Whip cream with sugar and vanilla. Gently fold whipped cream into chilled rice. Place in individual serving dishes, if desired.  Also, if desired, you may place fresh, sliced strawberries on each dish. Place preserves, remaining water, and lemon juice in blender or food processor. Mix until blended. Serve over or with rice cream.

Strawberry-Forgotten Torte

5    Egg whites, room temperature
1/4 ts Salt
1/2 ts Cream of tartar
1 1/2 c  Sugar
1 ts Vanilla
1 c  Whipping cream, whipped
2 tb Sliced almonds
1 pt Medium strawberries, halved
1 ts Powdered sugar

1.   Beat egg whites with salt until frothy.  Add cream of tartar and beat until stiff.
2.   Add sugar, one Tbsp at a time, beating constantly until thick
about 10 minutes.  Stir in vanilla.
3.   Spread meringue in well-greased 8 inch-square baking dish. Place in preheated 450 F oven; turn off heat and close oven door.  Leave meringue in oven at least 5 hours or overnight without opening door. - Cool.
4.   Two hours before serving, spread whipped cream over top and refrigerate.
5.   Sprinkle almonds over whipped cream and arrange berries
attractively over top.  Gently sieve powdered sugar over berries.
Serve immediately.