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Strawberries     Raspberries    Contest Winners

STRAWBERRIES
Honey-Lime Strawberries

1 1/2qt  strawberries, hulled
1 cup honey
1/4 cup lime juice
1 cup toasted coconut

Place strawberries in dessert dishes; refrigerate.  Mix honey and lime juice;  refrigerate until slightly chilled.  Spoon 1 Tbs. of honey-lime mixture on strawberries just before serving.  Top with toasted coconut.

Strawberry Splendor Pizza

Crust:
1 cup butter, melted
2 cups flour
1 cup finely chopped pecans
Filling:
1 Pkg (8 oz.) cream cheese
1 cup powdered sugar
1 tsp. vanilla
1 container (12 oz) nondairy whipped cream topping, thawed
Garnish:
3 pints fresh strawberries, washed & hulled
1/2 cup strawberry jelly, melted over low heat

Heat oven to 350 degrees.  Coat a pizza pan with nonstick cooking spray.  Line with parchment paper.  Combine butter, flour, and pecans in medium bowl.  Press mixture over bottom of pan.  Bake in oven for 10-15 minutes.  Let cool.  To make filling, beat together cream cheese, powdered sugar in a large bowl with a mixer.  Beat until well blended and fluffy-about 2 minutes.  Beat in vanilla.  Fold in whipped topping.  Spread over cooled crust.  To garnish, place each strawberry, cut side down on top of filling to cover pie.  Brush strawberries with the melted jelly.  Makes 12 servings.

Strawberry Spring Salad

1 (10 oz) bag fresh spinach
3 cups fresh strawberries, washed & hulled
1 (11 oz) can mandarin oranges, drained
3/4 cup walnut pieces
1 head Bibb lettuce or 1/2 head of Boston lettuce
1 medium sweet onion, sliced thin

Wash spinach and lettuce, pat dry.  Tear into bite-sized pieces and place in salad bowl.  Reserve 6-8 whole strawberries for garnish; cut remaining berries in half and add to bowl.  Add drained oranges and sliced onion.  Toss gently; cover with plastic wrap; refrigerate until serving time.  Add salad dressing of choice, a poppy seed dressing is an excellent choice.  Garnish with whole strawberries and walnuts.
Tip: To make this recipe into an entree, add sliced, cooked chicken breast or sliced beef tenderloin.

Simple Strawberry Sauce

2 pints strawberries, washed and sliced
1/2 cup sugar (more or less to taste)

Combine sugar and berries, stir gently; chill 1-2 hours or overnight.  Use sauce on ice cream, shortcake, angel food cake, pound cake, puddings, waffles, crepes, or just enjoy with a touch of cream.

Chocolate-dipped Strawberries

1 qt fresh strawberries
4 oz semi-sweet chocolate

Choose berries with fresh, green stems.  Rinse in cold water and pat dry with paper towel.  Melt chocolate in double-boiler over very hot water.  Working quickly, pick up a berry by the stem and dip in chocolate covering it about two-thirds.  Remove excess chocolate; place on wax paper.  Chill until chocolate sets.  Store at room temperature.

Chocolate and Strawberry Trifle

1 pkg. devil's food cake mix
1 can (14 oz) sweetened condensed milk
1 cup cold water
1 pkg. (3.4 oz) instant vanilla pudding
2 cups whipping cream, whipped
2 Tbs. orange juice
4 cups fresh strawberries, chopped

Prepare cake mix according to package directions; pour into greased 15x10x1" pan.  Bake at 350 for 20 minutes.  Cool completely on a wire rack.  Crumble enough cake to measure 8 cups; set aside.  In a mixing bowl, combine milk and water until smooth.  Add pudding mix; beat on low speed for 2 minutes or until slightly thickened.  Fold in whipped cream.  To assemble, spread 2-1/2 cups pudding mix in a 4 qt. glass bowl.  Top with 1/2 of crumbled cake; sprinkle with 1 Tbs. orange juice.  Arrange berries over cake.  Repeat pudding and cake layers; sprinkle with remaining orange juice.  Top with remaining pudding and spoon rest of berries around edge of the bowl.  Cover and refrigerate until serving time.  Makes 12-16 servings.

RASPBERRIES
Berried Delight                                       Rawson's Berries

Combine: 16 graham crackers, crumbed

         1/4 cup sugar

         6 tbsp. melted butter

Press into a 9x13 inch pan and chill.

Beat: one 8 oz. pkg. cream cheese

      1/4 cup sugar

      2 tbsp. milk                                                         

Fold in 1/2 of 8 oz. whipped topping

Spread over crust.  Top with a thick layer of red raspberries 
(fresh is best but frozen can be used)  Prepared two 4 serving 
pkgs. of INSTANT vanilla pudding using 3 1/2 cup milk.   Add 
the other half of whipped topping and fold together.   Pour over 
berries.  Refrigerate.  Also good with strawberries but raspberries 
are the best.

Raspberry Pie                                         Rawson's Berries       

Crust:  6 Tbsp. melted butter or oleo                                    

        1 cup flour

        2 tbsp. powdered sugar

Cut together with a fork and press into a 9-10" pie pan.  Bake at 
350 for approx. 10 min.   Cool.

Filling:  1 cup sugar

          1 cup water

          3 Tbsp. cornstarch

          2 tbsp. white corn syrup

Bring to a full boil.  Cook and stir until thick and clear.  
Add 3 tbsp. raspberry jello.   Cool.

Put desired amount of fresh raspberries in cooled crust and 
pour the filling mixture over.  Refrigerate.  Can top with 
whipped topping before serving but is good without.  

This is also good with other fruit such as strawberries, 
peaches, etc.  using jello flavor of the fruit you are using.

Winning Berry Recipes - From Past Berry Contests

Burgundy Cream Pie – Shirley Johnson, Warrens

Very Berry Angelica – Judith Hurley, Milwaukee

In a medium saucepan mix 2 C. water and pudding mix until blended. Heat until it begins to thicken, then remove from heat and stir in gelatin until smooth. Cover and chill about 30 minutes. Sauce will thicken as it cools.

Meanwhile prepare berries, letting them drain well after rinsing. Dice the strawberries small. Add diced strawberries, whole blueberries and raspberries to the thickened sauce mixture.

Slice the cake crosswise in 3 layers. Spoon sauced berries generously over bottom layer. Repeat with second layer. Reserve remaining berries. Place 3^rd layer on top, then frost entire cake generously with whipped topping. Spoon remaining berries in a ring around top of frosted cake. Add a sprinkle of sliced almonds if desired.

Refrigerate until ready to serve. Can be prepared up to 24 hours ahead of time.

Yield:  12 servings; 139 calories per serving

Raspberry & White Chocolate Muffins – Christine Baerbock, Greendale

Preheat oven to 375º. Line muffin tin with paper liners.

Add egg yolk, sugar and vanilla to melted butter. Sift dry ingredients. Add dry ingredients to butter mixture, alternately with milk. Mix well. Fold in egg white. Fill paper liners half full with dough, sprinkle with raspberries and white chocolate chips. Cover with remaining dough. Bake for about 15-20 minutes.

Yield:  12 regular sized or 6 jumbo sized muffins

 Beverages

 Berry-Peach Smoothie – Kathy Granger, Hillsboro

If desired, set aside a few strawberry slices for garnish.  Place the remaining berries in a blender; add peaches, yogurt and sugar.  Cover and process until smooth.  Pour into chilled glasses; sprinkle with cinnamon.  Garnish with the reserved berries.

Yield:  4 servings.

Berry Punch – Dorothy Conway, Franklin

In a small saucepan combine the sugar and water. Heat almost to boil, stirring  to dissolve the sugar. Remove from heat. Stir in citrus peels and juices. Chill. In a blender or food processor puree berries. Add to juice mixture. Chill 30 minutes. Transfer to punch bowl, add wine or ginger ale, float added fresh berries on top.

Yield:  10 – 12 servings

Strawberry Punch – Helen Harms, Sheboygan  

Blend strawberries in blender with lemonade, Kool-aid and sugar. Pour into punch bowl; add ginger ale and soda. Add ice. Serve.

Double recipe for 25 people.

Note: Can use regular kool-aid but increase sugar to 1 cup.