Tooele Transcript Bulletin – News in Tooele, Utah

May 17, 2005
May is ripe for strawberries

May and strawberries go together like peaches and cream. You just can’t get enough of them. In honor of that situation, this week’s article includes more strawberry recipes.

Rhubarb, too is big at this time of year — and it meshes well with strawberries.

So, I’ve added a recipe or two for rhubarb as well.

Strawberry Angel Food Dessert

1 angel food cake

1/2 cup cold water

1 small package strawberry gelatin

2 cups frozen berries

1 cup hot water

2 cups whipped cream (cool whip)

Break up cake into pieces. Make gelatin with hot and cold water and let stand until slightly thickened. Drain berries and save juice. Whip cream until stiff. Whip gelatin. Add berries and whip cream. Alternate strawberry mix and cake pieces in tube or oblong pan. Chill until firm.

Stuffed Strawberries

12 large strawberries

3 ounces cream cheese

2 tablespoons powdered sugar

1 tablespoon sour cream

Hull strawberries and remove a little extra of center. Cream together cream cheese, sugar, and sour cream. Pipe into hole in center of strawberries.

Carries’s Strawberry Cake

1 box white cake mix

1 package frozen strawberries

1 box strawberries gelatin

4 eggs unbeaten

2 tablespoons flour

1/2 cup flour

3/4 cup oil

Mix cake mix, gelatin, flour, oil, eggs and water. Beat 2 minutes, add strawberries beat 1 minute. Bake at 350 degrees for 35-40 minutes.

Rhubarb with Strawberry Sauce

4 cups rhubarb

1 cup sugar

1/4 cup water

1 cup strawberries

Mix rhubarb, sugar and water and microwave about 5 minutes, add berries and microwave 5 more minutes. Or cook on stove until rhubarb is tender (cook about 25-30 minutes) Can use over ice cream. Can also put this in containers and freeze.

Rhubarb Irish Dessert

3/4 cup sugar

3 cups rhubarb chopped

2 tablespoons flour

1 tablespoon butter softened

1/4 teaspoon nutmeg

1 egg beaten

1 cup flour

1 cup brown sugar

3/4 cup oatmeal

1/2 cup very soft butter

To make filling:

Mix white sugar, 2 tbsp flour, 1 tbsp butter, rhubarb, nutmeg and egg.

To make Crust

Mix 1 cup flour, brown sugar, oatmeal and 1/2 c butter until crumbly. Press half of topping into 9 inch baking dish. Add the filling and top with remaining crumbs.

Bake at 350 degrees for 20-30 minutes.

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