Strawberry Breakfast Items

Strawberry Rhubarb Jam
2 ½ cups fresh or frozen strawberries, crushed
1 ½ cups finely diced fresh or frozen rhubarb
2 ½ cups sugar
1 can (8 oz) crushed pineapple, undrained
1 package (3 oz) strawberry-flavored gelatin

In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat an simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into jars or freezer containers, leaving ½ inch headspace. Cool. Top with lids. Refrigerate or freeze. Yields 5 ½ cups.

Strawberry/Kiwi Tarts
CRUST:
1 cup flour
½ cup confectioners' sugar
½ cup butter
CREAM FILLING:
1 package (8 oz) cream cheese
½ cup sugar
¼ teaspoon fresh lemon juice
TOPPING:
1 pint fresh strawberries, washed, stemmed, and mashed
4 tablespoons sugar
1 tablespoon cornstarch
2 kiwis, peeled and sliced crosswise
1 pint fresh strawberries, washed, drained, sliced

For crust, combine flour and sugar; cut in butter until mixture clings together. Pat dough into single-serving tart forms (2 tablespoons each in about 19 shallow forms) or 12" pizza pan. Bake at 325° for about 10-15 minutes or until golden brown. Cool. For filling, combine cream cheese, sugar and lemon juice; beat until smooth and spread over pastry. Refrigerate. For topping, cook mashed strawberries over medium heat until juice is bright red; strain to remove pulp. Add sugar and cornstarch to strawberry juice; cook, stirring constantly, until thick. Cool. Spread thickened juice over cream cheese mixture; top with sliced strawberries and kiwis. Chill for 1-2 hours before serving. Yields 10 servings or about 19 individual tarts.

Strawberry Cream Puffs
1 cup water
½ cup butter or margarine
1 teaspoon sugar
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
CREAM FILLING:
2 pints fresh strawberries, sliced
½ cup sugar, divided
2 cups whipping cream
Confectioners' sugar
Additional sliced strawberries
Mint leaves

In a large saucepan, bring water, butter, sugar, and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. Drop by tablespoonfuls 2 in. apart on a large ungreased cookie sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack. For filling, combine berries and ¼ cup sugar. Chill 30 minutes. Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and garnish with additional berries and mint leaves. Yields 10 cream puffs.

Strawberry/Rhubarb Coffee Cake
FILLING:
4 ½ cups rhubarb, chopped
24 ounces frozen sliced strawberries, thawed
3 tablespoons lemon juice
1 ½ cups sugar
½ cup cornstarch
CAKE:
3 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1 cup butter, softened
1 cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla
TOPPING:
¾ cup sugar
½ cup flour
¼ cup soft butter

To make filling, combine fruits in saucepan and cook, covered, over medium heat for 5 minutes, stirring occasionally. Add lemon juice, sugar and cornstarch. Cook, stirring, for 5 minutes or until thickened. Cool. To make cake, combine flour, sugar, baking powder and salt in large bowl; cut in butter until mixture is crumbly. Beat together buttermilk, eggs and vanilla; add to the flour mixture. Spread one-half of batter in greased 13"x9"x2" baking pan. Spread fruit over batter. Spoon remaining batter in small mounds on top of filling. Mix topping ingredients until crumbly; sprinkle over all. Bake at 375° for 45 minutes. Serve slightly warm. Makes 12-16 servings

Back to recipes

©2008 Skelly's Farm Market
2713 Hayner Road, Janesville, WI 53548 · (608) 757-1200
Please email comments and suggestions