Five Minute Ice Cream

2 cups frozen strawberries

1/2 cup sugar

2/3 cup heavy cream

process all ingredients in blender - serve, or freeze.

**really nice on a hot summer day!**

Strawberries Romanov

1/2 cup sour cream

1 1/2 cups vanilla ice cream

1 cup sweetened whip cream

1/4 cup Grand Marnier liqueur

2 cups sliced strawberries​

mint leaves for garnish

Stir together sour cream, ice cream and whipped cream.  Gradually add liqueur​..  Diivide berries between 2 large parfait glasses, spoon cream mixture over, garnish with mint leaves.

**an absolute must at the Ruby Berry Farm**

Strawberry Streusel Muffins

2 1/4 cups flour

1/3 cup sugar

1 tbsp baking pdr.

1/4 tsp. salt

1 1/2 cups chopped strawberries​

2 eggs beaten

1/2 cup milk

1/2 cup sour cream

1/3 cup oil

topping:

1/4 cup flour

1/4 cup brown sugar

1/2 tsp. cinamon

2 tbsp. butter

Combine flour sugar, baking powder and salt.  Fold in strawberries.  Combine eggs,s milk, sour cream and oil.  Mix dry and wet ingredients lightly together.  Fill muffin tins 2/3 full.  Combine topping ingredients and sprinkle over each muffin.

Bake at 425 F, for about 20-25 min.

**can use frozen strawberries - thaw slightly and chop

Strawberry Crepes

3 Eggs

1/2 cup milk

1/2 cup water

3 tbsp. melted butter

3/4 cup flour

1/2 tsp. salt

8 oz. cream cheese

1 1/4 cup powdered sugar

1 tbsp. lemon juice

1 tsp. lemon zest

1/2 tsp. vanilla

1 cup whipping cream, whipped

4 cups sliced fresh strawberries

Place eggs, milk, water, melted butter, flour and salt in a blender, blend until smooth.

Blend cream cheese, powdered sugar, lemon juice and zest and vanilla with a mixer until smooth.  Fold in whipped cream.

Heat lightly oiled griddle over med. heat - pour batter into pan, flip once set.  Stack finished crepes on plate.

To serve - fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with more strawberries.

Strawberry Cheesecake Mousse

Crust:

3/4 cups graham crumbs

2 tbsp. butter, melted

1 tsp. sugar

Mix the crust ingredients together and press into the bottom of ramekin or dessert cup.

Mousse:

1/2 cup whipping cream

1/3 cup plus 2 tbsp. powdered sugar (divided)

8 ounces creamed cheese

1 cup fresh strawberries, pureed

1/2 tsp. vanilla

fresh strawberries to garnish

Whip the cream in large bowl.  Beat in 2 tbsp. of the powdered sugar and set aside.

Beat together the cream cheese and 1/3 cup powdered sugar until smooth, add vanilla.  Mix in the strawberry puree.  Fold in the whipped cream.

Pour over graham crumb crust, garnish with fresh strawberries.  Refrigerate 15 minutes.

We could eat this every day!!

Rhubarb Strawberry Crunch

1 cup sugar

3 tbsp flour

3 cups sliced strawberries​

3 cups diced rhubarb

1 1/2 cups flour

1 cup brown sugar

1 cup butter

1 cup rolled oats

 

Mix fruit, 3 tbsp flour white sugar into a 9x13 dish.  Mix remaining ingredients in a bowl and pour over top fruit.  Bake 45 min.  at 375 F.

serve with vanilla ice cream

STRAWBERRY FREEZER JAM

 

2 Cups stemmed and crushed Fresh Strawberries

4 Cups white sugar,

1 Pouch CERTO Fruit Pectin

2 Tbsp. lemon juice

 

Mix crushed berries and sugar together very well.  Let stand 10 minutes stirring occasionally.

Add lemon juice and pectin.  Stir constantly for 3 minutes.

Fill clean freezer safe containers to within 1/2 inch from top.  Let stand 24 hours on countertop.  Freeze.

 

** This tastes like FRESH STRAWBERRIES!!  - our family's favorite jam recipe!

 

 

Sugar Free Strawberry Jam

2 pounds fresh strawberries, washed and sliced

1/2 cup honey

1 tsp. fresh lemon juice

3 tbsp. chia seeds

Add strawberries to large pot.  Add honey and heat to boiling.  Let boil for 2 minutes stirring frequently.

Lower heat to med. low and keep a gentle boil for 20 minutes skimming off foam.

Mash fruit with potato masher.  Add lemon juice and stir.  Bring back to boil for 10 minutes.

Prepare jars (boil in water0

Add chia seeds to jam and stir - it will thicken. 

Fill hot jars with hot jam.  Leave 1/2 inch headspace.  Cover with lids, screw just tight.  Turn upside down on counter until cooled.  Store in pantry.

Ruby Berry Farm, Owned and operated by Robin and Nancy Charbonneau and Cameron, Lyndsay and Madison.

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