A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes newsletter.

If you've been with us for a while, you know that I've been doing these newsletters for many years. And, until about a year ago, I was doing an issue every day. Now that I only do a couple a week, I don't know how in the world I ever managed to do one daily. This is a lot of work! Now, don't get me wrong... I am not complaining or bragging. It is simply a statement of fact. My kids sometimes want me to slow down to only one issue a week because they are so active now and want me to be an even bigger part of their lives. And I am oh-so-lucky to have great pals like Linda in Michigan and Fancy in Nebraska to help me with issues. And guess who came to bat for me with not only a great issue topic suggestion but much of what you see here today? Fancy! To Fancy, I owe a huge thank you. And to my dear pal Linda, get well, honey!

We are featuring strawberries in today's issue. Fancy thought it would be a great topic as the crops are bountiful and the weather perfect for some fruit delicacies. I agree! I hope you enjoy what has been shared by Fancy, Patti, Jean and yours truly. We had a berry good time doing it, too. We'll see you here again on Wednesday, God willing.

Psst!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

http://www.thebreastcancersite.com/

In the spring we think of a mouth-watering strawberry patch. Now it has turned into a forest with enough strawberries to feed most of the U.S. Undaunted by the mounds of berries in our kitchen, we have visions of row after row of beautiful jars of strawberry jam on our shelves. Then it happens! The first pot boils over leaving a red mess all over the stove, up on the walls and on the counters and floor. Hours later after the kitchen looks like World War III was fought in it we stand in our kitchen and proudly display our 2 pints of strawberry jam.
~Tawra Kellam

Cell Phone vs. Bible

I wonder what would happen if we treated our Bible like we treat our cell phones?
What if we carried it around in our purses or pockets?
What if we turned back to go get it if we forgot it?
What if we flipped through it several times a day?
What if we used it to receive messages from the text?
What if we treated it like we couldn't live without it?
What if we gave it to kids as gifts?
What if we used it as we traveled?
What if we used it in case of an emergency?
This is something to make you go ...hmm...where is my Bible?

Oh, and one more thing. Unlike our cell phone, we don't ever have to worry about our Bible being disconnected because Jesus already paid the bill! 

Pass this on to everyone you know that has a cell phone. Makes you stop & think "where are my priorities?"

And no dropped calls !

Strawberries are thought to have been cultivated in ancient Rome. The strawberry, as we know it, was originally grown in northern Europe. The berries seem to be strewn among the leaves of the plant, first giving the name strewberry, which later was changed to strawberry.

In France strawberries were cultivated in the 13th Century for use as a medicinal herb. It is said that the leaves, roots and fruits of this variety of strawberry were used for a digestive or skin tonic. Internally, the berry was used for digestive upset, while the leaves and the roots were used for gout. Externally, it was used for sunburn and skin blemishes, and the fruit juice was used for discoloured teeth.

The first American species of strawberries was cultivated about 1835, with the first important American variety, the Hoveg, grown in 1834, in Massachusetts. The hybrid variety was developed in France. The strawberry is considered one of the most important small fruits grown in the Western Hemisphere. Today every state in the United States and every province in Canada grows the strawberry plant.

The best strawberries are the ones you pick yourself or buy from your local strawberry fields. Farm fresh strawberries are hours old with little or no handling and no travelling. To enjoy the flavour and fragrance of fresh-picked strawberries, look for plump, bright red and fully ripe berries. Caps should be attached green and fresh looking. The size of the strawberry is not important. All strawberries, large and small, are equally sweet and juicy.

Choose locally grown strawberries during the harvesting session, they will be the freshest and the most flavourful. When picking strawberries, try to pick early in the morning or later in the day when the fruit is cool. Strawberries are best used within 2-3 days of picking. Cover and store them unwashed in the refrigerator. Do not crowd or press.

Berries are sold by weight or volume. Container sizes vary from farm to farm: pints, quarts or larger. A pint box of medium sized berries will generally hold 2 cp. (500 mL.). 2 cp. (500 mL.) of berries, crushed will yield about 1 cp. (250 mL.) of purée.

Sort and remove any bruised or damaged berries as soon as possible and use in sauces, purées or jams. Place the berries in cool, well ventilated containers (32 to 40°F / 0 to 5°C). The moisture content of Fresh Strawberries is high, so store uncovered or loosely covered. Hull strawberries and rinse gently JUST before serving. Careful storing and handling will maintain their maximum flavour, colour and texture.

Fill freezer containers with prepared sliced, or washed and dried berries to within 1/2" (1 cm.) of top. Combine 4 cp. (1 L.) cold water with 1 tbsp. (15 mL.) of lemon or lime juice and pour over berries before freezing. Seal, Label and Date.

Fill freezer containers with prepared berries to within 1/2" (1 cm.) of top. Combine 4 cp. (1 L.) cold water with 4 cp. (1 L.) sugar; stir to dissolve. Pour over berries. Seal, Label and Date. Allow 1-1/2 cp. (125 mL.) prepared fruit and 1/3 to 1/2 cp. (75 to 125 mL.) syrup per 1 pint (500 mL.) container.

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

:-) Why were the little strawberries upset?...Because they were in a JAM!

:-) What do strawberries wear to bed?... Their JAMmies!

:-) Where do strawberries like to go for vacation?... JAMaica!

:-) Want is the most common injury among strawberries?... JAMs!

:-) What do you call a strawberry party?... A JAMboree!

:-) What did the Jamaican strawberry say?... "We be JAMmin' Mon!"

:-) What do you call a strawberry in a suitcase?... JAM packed!

:-) What do you get when you put strawberries in your socks?... Toe JAM!

:-) What is a strawberries favorite instrument?... A JAMbourine!

:-) What do call a bunch of little strawberries in their cars?... A traffic JAM!

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

STRAWBERRY SOUP

~Submitted by Fancy, Aurora, NE

This winning soup is served at the Morning Glory Inn, South Side, from Pittsburgh Post-Gazette

* 1 1/2 pounds frozen strawberries (almost thawed)
* 1/4 cup vanilla yogurt
* 1 pint heavy cream
* 1/2 teaspoon vanilla

Place strawberries in blender and puree until smooth. Add yogurt and blend.

Pour strawberry mixture into large bowl. Add cream and vanilla and stir until blended. Chill.

To serve: Place 1/3 cup soup into a rimmed soup bowl. Garnish with a thin slice of fresh strawberry and a mint sprig.

Enjoy and accept compliments for the easiest chilled soup you'll ever make.

STRAWBERRY ICE
(grandkids love this)

~Submitted by Patti, Aurora, NE

1 qt fresh strawberries
3/4 cups sugar
1/4 tsp salt
1/3 cup water
2 tbs lemon juice

Cook strawberries with sugar, salt and water until tender. Press through sieve, add lemon juice and freeze in refrigerator tray until firm. Scrape up thin layers of the mixture with an inverted spoon and beat back and forth in tray until mixture is smooth. Serve at once. Serves 6.


FROZEN STRAWBERRY CAKE

~Submitted by Patti, Aurora, NE

1 1/2 cups crushed strawberries
2/3 cup sugar
1 tbs lemon juice
3 cups graham cracker crumbs
1/2 cup cream
1 1/2 tsp vanilla

Combine ingredients in order listed and blend well. Line a freezing tray with oiled paper, fill with the mixture and freeze until firm. Cut into squares, top with whipped cream and a few pecan meats if desired.

Serves 6.


REFRIGERATOR STRAWBERRY PIE

~Submitted by Fancy, Aurora, NE

1/4 cup butter
1 cup graham cracker crumbs
1 pint strawberries
2/3 cup sugar
1/8 tsp salt
1 tbs lemon juice
2 tsp unflavored gelatin
1/2 cup cold water
1 cup heavy cream, whipped
1 tsp vanilla

Melt butter, combine with crumbs and mix thoroughly. Pat buttered crumbs evenly over sides and bottom of pie plate and chill. Hull and wash berries and cut into small pieces. Mix with sugar, salt and lemon juice. Soften gelatin in cold water for 5 minutes, dissolve over low heat and combine with strawberry mixture. Fold in whipped cream, add vanilla and turn into crust. Chill for 1 1/2 hours or until firm. Two or three large berries and a small amount of whipped cream may be reserved for garnishing.


STRAWBERRY CRUMB PUDDING

~Submitted by Fancy, Aurora, NE

2 tbs butter
1/2 cup sugar
1 cup bread crumbs
2 beaten egg yolks
2 cups milk
strawberries for garnish

Cream butter, gradually add sugar, egg yolks, milk and crumbs. Mix lightly, turn into greased pudding dish. Cover and bake in moderate (350 deg) oven about 30 minutes or until firm. Unmold and when cold, cover with seasoned whipped cream. Place the berries around the pudding.


STRAWBERRY SAUCE

~Submitted by Fancy, Aurora, NE

1 cup powdered sugar
1 egg white
1/3 soft butter
1 cup ripe berries, mashed

Cream sugar and butter. Add beaten egg white. When smooth, add the mashed berries. 


STRAWBERRY MOUSSE

~Submitted by Fancy, Aurora, NE

1/2 cup sugar
1/3 cup water
1 cup cream, beaten stiff
1 egg white
1/3 strawberry pulp
1 tsp lemon juice

Boil sugar and water till threads, add slowly to beaten egg white. Add the mashed strawberry pulp and lemon juice, fold in the stiffly beaten cream last.


STRAWBERRY SUNSHINE

~Submitted by Fancy, Aurora, NE

(This was grandmere's recipe, no elec, no refrigeration)

6 cups washed, hulled berries
6 cups sugar

Mix the berries and sugar in an aluminum pan. Let stand for 30 minutes. then boil for two minutes Pour into platters, set on a flat surface in the sun. and cover with a glass. Stir the mixture several times during the day. Bring the mixture in the house at night and return to the sun until the mixture is very thick and syrupy and the berries have become plump. Pour into sterilized jars and when cool cover with melted paraffin.


AMISH COUNTRY STRAWBERRY PIE

~Submitted by Jean, Syracuse, NY

1 baked 9 inch pie shell
1 tbsp. powdered sugar
3 oz. cream cheese
1 1/2 qts. whole strawberries
1 c. sugar
2 tbsp. white Karo
1 c. water
3 tbsp. strawberry Jello mix
Pinch of salt
3 tbsp. cornstarch

Beat cream cheese with sugar, spread carefully over bottom of baked pie shell. Arrange berries in shell. Berries should be cut and sliced. Pour the following glaze over the berries: Cook all ingredients except Jello mix over medium heat until thick. Add Jello mix. Cool before pouring over berries. 


DECADENT STRAWBERRY BUTTER

This recipe is off the RecipeZaar site and it is delicious. ~Maggie

"This is such a simple way to add elegance to your breakfast table. This is what the Homestead Inn Guest House in Maine serves with their morning croissants and bagels. It is much better, of course, if you make it with homemade strawberry jam. I have made it with blackberry and raspberry jam as well. It is a little something that will make your guests think you are a kitchen genius." 

Serving Size is an estimate. 
20-25 servings 8 Ounces 
5 minutes 5 mins prep 

1/2 cup unsalted butter, room temperature 
1/4 cup strawberry preserves or strawberry jam 
1/8 cup fresh strawberries, chopped 

Beat butter until creamy. Beat in preserves, 1 tablespoon at a time... It may look curdled, but not to worry! 

Fold in fresh strawberries. 

Keep in refrigerator; Before serving, let it soften at room temperature without stirring. 


FRESH STRAWBERRY PIE

This show-stopping pie is a special favorite – especially in the spring and summer when strawberries are at their just-picked best. This comes from Luby's Cafeteria. ~Maggie

Glaze:
5 cups water
3 cups granulated sugar
1 package (3 oz) strawberry flavored gelatin
1 1/2 cups cornstarch
2 tbsp red food color

Pies:
4 pints strawberries
2 baked 9” pie shells
Sweetened whipped cream

1. For glaze, in medium saucepan, combine 3 cups of the water, sugar, and gelatin. Bring to a boil, stirring occasionally.

2. In small bowl, gradually mix remaining 1 cup water into cornstarch until smooth. Add to saucepan, stirring constantly with a wire whisk. Cook over medium heat, stirring frequently, about 5 minutes or until mixture is thick and fairly clear. Stir in food color.

3. Remove from heat and let stand at room temperature until cool. Do not refrigerate.

4. For pies, spread 1/4 cup glaze onto bottom of each pie shell.

5. In large bowl, combine strawberries and 2 cups of the glaze. Mix gently to coat evenly. Spoon half the mixture into each pie shell, arranging berries attractively.

6. Spoon half the remaining glaze over each pie, smoothing and sealing glaze to edge of crust with spoon. Refrigerate at least 2 hours.

7. Top with whipped cream.

Makes 2 9” pies



CHOCOLATE DIPPED STRAWBERRIES

A perfect ending to any meal! ~Maggie

8 oz. quality chocolate or white chocolate 
About 12 - 14 large strawberries

Melt chocolate over a double boiler. Dip fresh strawberries in the melted chocolate until three quarters covered. Put berries on a sheet of waxed paper to cool, or alternatively, place one berry each in paper candy cups. Let set until chocolate hardens. You can hasten the process by placing the dipped berries in the refrigerator for a few minutes.


SPINACH SALAD WITH BEEF AND FRUIT

This is a most satisfying main course dish. ~Maggie

1 pound round steak 
2 tablespoons white distilled vinegar 
1 tablespoon Worcestershire sauce 
1 tablespoon onion, chopped 
1 tablespoon sesame seed 
1 teaspoon granulated sugar 
1 garlic clove, crushed 
1/2 teaspoon chili powder 
1/8 teaspoon white pepper 
1 tablespoon vegetable oil 
1 pound spinach 
2 oranges, sliced 
2 cups strawberries, sliced 

Trim round steak and broil 3-inches from the heat, for 6-7 minutes per side, or until done. Slice the steak across the grain into thin slices; place in a glass baking dish. 

In a blender combine vinegar, Worcestershire sauce, chopped onion, sesame seed, sugar, crushed garlic clove, chili powder, and white pepper. Cover and mix until blended. Gradually add oil, blending until smooth. 

Pour over the steak slices; cover, and refrigerate for 3 hours. 

Place trimmed spinach on serving plates. Arrange the beef slices, sliced oranges, and sliced strawberries on top. Drizzle with the remaining marinade. 

Makes 4 servings.

STRAWBERRY-CHICKEN SALAD

~Submitted by Jean, Syracuse, NY

Bottled chutney and curry add exotic flavor to this main-dish salad.

Makes 4 servings 

INGREDIENTS 

1/2 cup reduced-calorie mayonnaise 
2 tablespoons chopped chutney 
1 teaspoon grated lime zest 
1 teaspoon salt 
1 teaspoon curry powder 
1 tablespoon lime juice 
2 cups diced cooked chicken 
1 cup sliced celery 
1/4 cup chopped red onion 
1 1/2 pints hulled fresh Oregon strawberries, divided 
Lettuce leaves 

DIRECTIONS 

In large bowl, combine mayonnaise, chutney, lime zest, salt, curry powder and lime juice. Add chicken, celery and onion; toss, cover and chill. 

Just before serving, slice enough strawberries to make 2 cups; gently toss with chicken mixture. 

Line platter or individual serving plates with lettuce. Mound chicken salad in center. Garnish with remaining 1 cup whole strawberries. 

NUTRITIONAL ANALYSIS - Calories: 271 (30% from protein, 26% from carbohydrate, 44% from fat) Protein: 20 grams Fat: 13 grams Cholesterol: 68 mg Carbohydrate: 18 grams Sodium: 813 mg 
Exchanges: 1/2 vegetable, 1 fruit, 2 1/2 meat, 1 1/2 fat


STRAWBERRY LOW-FAT ICE CREAM

~Submitted by Jean, Syracuse, NY

Serves 10 

INGREDIENTS 

5 egg yolks
1 quart low-fat milk 
1 cup sugar 
1Tablespoon strawberry flavored liqueur 
1 cup fresh strawberries

DIRECTIONS 

Combine all ingredients. 

Follow instructions for your ice cream machine. 

Cover and store in freezer. 

NUTRITIONAL ANALYSIS: 241 Calories Per Serving: 9.82g Protein; 9.5g Fat; 28.3g Carbohydrate; 207 mg Cholesterol.

DIABETIC STRAWBERRY PIE

~Submitted by Fancy, Aurora, NE

San Antonio Living (09/28/05)

Prep Time: 15 minutes
Chill Time: 15 to 30 minutes

Ingredients:

* 1 (9-inch) piecrust, baked
* 3 to 4 cups FRESH STRAWBERRIES, washed, stems removed and halved
* 1 package (.44 oz) SUGAR FREE STRAWBERRY GELATIN 

1.Bake piecrust according to package directions and cool.

2.Arrange strawberries in piecrust and set aside.

3.Pour 1/4 cup cold water into a small microwave-safe bowl. Sprinkle strawberry gelatin into water and stir. Microwave on High power for 1 ½ minutes and add 1 ¼ cups COLD WATER. Place bowl with dissolved gelatin over another bowl filled with ice cubes. Stir dissolved gelatin until it begins to thicken. Immediately pour gelatin over strawberries in crust.

4.Cover pie with plastic wrap and chill 15 minutes or until firm and ready to cut.

Makes: 8 servings Nutrition Information: One serving (1/8 pie) Calories 102, Protein 1.5 grams, Fat 5 grams, Carbohydrates 13 grams

* You can use a Graham Cracker Pie crust: Check Nutrition Information on package. 


DIABETIC STRAWBERRY JAM

~Submitted by Fancy, Aurora, NE

Yield: 1 serving

4 c Strawberries, halved
1/2 c Concentrated white grape juice (simmered down from 1-1/2 cups)
2 1/2 tb Lemon juice
1/4 ts Grated lemon rind
1 1/2 tb Unflavored gelatin (1-1/2 envelopes)

Place berries juices and lemon rind in saucepan. mash berries slightly to release juice. heat to boiling. Sprinkle with unflavored gelatin. Remove from heat, skim and pack into hot jars with hot lids. cool to room temperature before freezing.

Because this is stored in the freezer, you may use any airtight, leakproof freezer container for storage, even plastic containers. Tastes better if allowed to sit for a week. freezes beautifully for up to 6 months.


STRAWBERRY MOUSSE

~Submitted by Fancy, Aurora, NE

Source: The Complete Step-by-Step Diabetic Cookbook
Editor: Anne C. Chappell, M.S., M.P.H., R.D

Ingredients:

1 (0.3-ounce) pkg sugar-free strawberry-flavored gelatin
1/2 c water
1 1/2 c sliced fresh strawberries
2/3 c instant nonfat dry milk powder
6 ice cubes

Directions:

Combine gelatin and water in a small saucepan, stirring well. Let stand 1 minute. Cook over low heat stirring constantly, 1 minute or until gelatin dissolves. Combine gelatin mixture, strawberries and milk powder in container of an electric blender. Cover and process until smooth. Add ice cubes, one at a time, processing until blended. Spoon mixture evenly into 6 parfait glasses. Cover and chill.

Makes 6 Servings.

Dietary Exchanges: 1/2 Skim Milk

Nutrients Per Serving:
45 Calories
7 g Carbohydrate
4 g Protein
78 mg Sodium
1 mg Cholesterol
Trace Fiber


SUGARLESS BERRY JAM

~Submitted by Jean, Syracuse, NY

INGREDIENTS 

4 Cups Strawberries, Raspberries or Blackberries 
1 Package Powered Fruit Pectin 
1 Tbs Lemon Juice 
3-4 Tsp Liquid Artificial Sweetener

DIRECTIONS

Crush berries in saucepan. Stir in powdered fruit pectin and lemon juice. Bring to a boil: boil 1 minute. Remove from heat. Add sweetener. 

For immediate use: Store in a sealed container in the refrigerator for up to four weeks. 

To freeze: Continue to stir about 2 minutes. Pour into freezer containers, leaving 1/2-inch head space. Seal. Chill in refrigerator and store in freezer. Keep in refrigerator after opening. 

To can: Pour hot jam into hot sterilized jars leaving 1/4-inch head space. Seal and process in boiling water bath for 5 minutes. Cool and store in cool, dry, dark place. After opening, store in refrigerator. Makes 3 half-pint jars; 1 tablespoon has 5 calories. 

Note: Jams made from pectin and less sugar use a higher proportion of pectin to fruit to make a firm-jellied product. Low-sugar or “light’ pectin's are high-grade pectin's that require less sugar to form a more satisfactory jelly or jam. Sure-Jell Light is a brand requiring a third less sugar than regular pectin. Recipes are available in the package. Brand name mentioned for clarity - no endorsement intended or implied.

BEEF & VEGGIE GRILLED KABOBS WITH SIMPLY STRAWBERRIES FOR DESSERT

Easily doubles for you and your honey. ~Maggie

Serves 1
Prep Time: 15 minutes
Total Time: 70 minutes 

Ingredients:
3 ounce beef tenderloin, raw 
1/4 onions, red, whole 
1/4 pound mushrooms, raw (any type) 
1 teaspoon olive oil, extra virgin 
2 ounce cooking sherry 
1 teaspoon beef bouillon granules-33% reduced sodium 
1/4 teaspoon black pepper 
1/4 cup rice, brown, uncooked 
1/4 pound strawberries, fresh, whole 
4 ounce yogurt, 1% fat, fruited 

Preparation:
Trim measured amount of beef; cut into 1-inch chunks; place in flat glass pan. Cut onion into chunks suitable for skewering; add to pan. Clean mushrooms and leave whole; add to pan. In a small bowl or mug, blend olive oil and sherry, noting that 2 ounces is about 1/4 cup. Dissolve bouillon granules in about 2 tablespoons hot water; add to oil and sherry with pepper. Pour liquid over meat and veggies, toss well to coat. Cover and refrigerate at least one hour; overnight is fine. If you are going to serve after marinating one hour, set rice to cook according to package instructions; prepare strawberries. After meat has marinated one hour, remove from refrigerator. Start grill or heat broiler. Thread beef, mushrooms and onions onto skewers, repeating. Place kabobs on grill or broiler pan and cook, turning frequently and basting with marinade. Total cooking time is 5 to 10 minutes, depending on how you like your meat.

Serve kabobs over rice, and serve strawberries topped with yogurt on the side for dessert. Note that 1/4 pound strawberries is about 6 to 8 large strawberries. This recipe serves one, but can be multiplied as necessary to serve others. 

Diet Exchange:
Other Carbohydrates: 1.5
Lean Meat: 0.0
Fat: 2.0
Milk: 0.0
Vegetable 1.5
Fruit: 0.5
Meat: 2.5
Bread 2.0 

Nutrition Information 
Amount Per Serving 
Calories 585.5 
Total Fat 14.4 g 
Saturated Fat 4.1 g 
Calories from Fat 130.1 
Cholesterol 60.3 mg 
Sodium 733.5 mg 
Total Carbohydrate 74.1 g 
Dietary Fiber 7.3 g 
Sugars 30.2 g 
Protein 31.2 g 
Vitamin A 81.5 iu 
Vitamin C 69.3 mg 
Calcium 178.6 mg 
Iron 5.1 mg 

Recipe developed and copyrighted by Kristine Napier, MPH, RD, LD 
Source: www.nutrio.com

STRAWBERRY-PECAN CAKE WITH STRAWBERRY CREAM CHEESE ICING

Strawberry cake made with a mix and coconut, along with strawberry gelatin and fresh or frozen strawberries. This came from About.com.

INGREDIENTS:
1 box white or yellow cake mix (approx. 18 to 21 ounces)
1 cup vegetable oil
4 large eggs
1 cup flaked coconut
1 package (3 oz) strawberry flavored gelatin
1/2 cup milk
1 cup mashed fresh or frozen strawberries (if using frozen, drain some of the juice off and reserve)
1 cup chopped pecans

Strawberry Cream Cheese Icing:
1 package (8 oz) cream cheese, room temperature
1/2 stick margarine (2 ounces), room temperature
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup strawberries, mashed (drain and reserve juice)
5 to 6 cups sifted powdered sugar (1 to 1 1/2 pounds)

PREPARATION:
Mix cake mix with strawberry flavored gelatin. Add eggs, coconut, gelatin, and milk; and beat until well blended. Stir in 1 cup mashed strawberries and 1 cup pecans. Bake in 3 generously greased and floured 8- or 9-inch round layer pans at 350° for 35 minutes, or until cake tests done*. 

Spread frosting (directions below) over cake layers and sides of cake. 

To make icing, cream together cream cheese and butter; mix in vanilla and powdered sugar until a firm but spreadable consistency is achieved. Stir in drained strawberries and pecans. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top. 

Store cake in an airtight container or wrapping; refrigerate.

*Lightly touch cake in the center with a finger; if it springs back, the cake is done.

SHOP HERE TO SUPPORT A TO Z RECIPES:

Maggie's Choice:

Rachael Ray 365: No Repeats
A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
by Rachael Ray
Price: $11.97 & eligible for F-R-E-E Super Saver Shipping
You Save: $7.98 (40%)



Betty Crocker's Diabetes Cookbook
by the editors of Betty Crocker
Everyday Meals, Easy as 1-2-3 (Hardcover)
Price: $15.72 & eligible for F-R-E-E Super Saver Shipping
You Save: $9.23 (36%)



Jan Karon's Mitford Cookbook and Kitchen Reader
Recipes from Mitford Cooks, Favorite Tales from Mitford Books
by Jan Karon, Martha McIntosh
Price: $18.87 & eligible for F-R-E-E Super Saver Shipping
You Save: $11.08 (36%)



Betty Crocker's Picture Cookbook
The Original 1950 Classic (Betty Crocker) (Ring-bound)
Price: $18.87 & eligible for F-R-E-E Super Saver Shipping
You Save: $11.08 (36%)



Fix-It and Forget-It Cookbook
Feasting with Your Slow Cooker (Plastic Comb)
by Dawn J Ranck
69 used & new from $7.99



The 1200-Calorie-a-Day Menu Cookbook
Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts
by Nancy S. Hughes
Price: $8.43 & eligible for F-R-E-E Super Saver Shipping
You Save: $2.52 (23%)



Best American Side Dishes (Best Recipe) (Hardcover)
by Cook's Illustrated Magazine
Price: $22.05 & eligible for F-R-E-E Super Saver Shipping
You Save: $12.95 (37%)



The 15-Minute Gourmet
Vegetarian (15-Minute Gourmet) (Paperback)
by Paulette Mitchell
Price: $12.32 & eligible for F-R-E-E Super Saver Shipping
You Save: $6.63 (34%)



           

          

        

          

     

              

                      





Fine Outdoor Furniture at HomeClick.com - L-o-w Prices and Free Shipping