Minutes may seem to go by slow or fast, but they are all sweet. Once they are they are gone. Come along with me on my adventure of mom, teacher, and wife.

Monday, May 10, 2010


Strawberry picking is such a great family bonding activity! and now your home faced with gallons of strawberries. :) never fear there are some great things to do with strawberries. My favorite is freezer strawberry jam. This recipe I got from Recipezaar.

If you want to freeze your Strawberries until you can use them in smoothies or pie recipes.  You need to spread them on a cookie sheet unwashed and not touching each other. Freeze. Wash quickly,  put back in freezer and then put freezer bags.

Here is our Family Strawberry Rhubarb Pie Recipe very yummy.

Strawberry Rhubarb Pie

8-inch Pastry for 8-inch 2 crust pie                     
1 - 1 1/4 cups sugar                                          
1/4 cup all purpose flour                                     
1/4 t. grated orange peel (optional)                     
1 1/2 cups cut up rhubarb (1/2 inch pieces)        
1 1/2 cups cut up Strawberries                          
1 Tablespoon butter
9-inch Pastry for 9-inch 2 crust
1 1/3 to 1 2/3 cups sugar
1/3 cup flour
1/2 teaspoon grated orange peel
2 cups cut up fresh rhubarb
2 cups cut up Strawberries
2 T. butter

10- inch Pastry for 10-inch 2 crust pie
1 3/4 to 2 cups sugar
1/2 cup all purpose flour
1/2 teaspoon grated orange peel, if desired
2 1/2 cups cut up fresh rhubarb (1/2 inch pieces)
2 1/2 cups cut up Strawberries
3 Tablespoons butter or margarine

Heat oven to 425 degrees. Prepare pastry. Stir together sugar, flour
and orange peel. Turn half the rhubarb into pastry lined pie pan;
sprinkle with half the sugar mixture. Repeat with remaining rhubarb
and sugar; dot with butter.Cover with top crust which has slits cut
in it; seal and flute.Sprinkle with sugar. Cover edge with 2 to 3
inch strip of aluminum foil to prevent excessive browning; remove foil
last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to
bubble through slits in crust.

No comments:

Post a Comment