Kwixland Cookbook May 3rd

Latest recipes (May 3rd)...

from Debbie Wilsdorf's cookbook
"Fruits of the Midwest-A Cookbook and Guide"

"Strawberry Rhubarb Coffeecake"

Oven: 350
Baking time: 40-45 minutes
Pan: greased 13 x 9
Servings: 12-15

(filling)
1 cup sugar
1/3 cup cornstarch
1/2 cup water
3 cups rhubarb-1/2" pieces
3 cups sliced strawberries
2 tbsp. lemon juice
Combine sugar and cornstarch in a saucepan. Stir in water. Add rhubarb, strawberries, and lemon juice. Cook over medium heat until thickened, stirring frequently. Cool.

(cake)
3 cups all purpose flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 cups butter or oleo softened
1 cup buttermilk
2 eggs
1 tsp. vanilla
Combine dry ingredients. Cut in butter to make fine crumbs. Beat buttermilk, eggs and vanilla together. Stir into dry ingredients just until moistened. Spread 1/2 of batter in pan and top with strawberry/rhubarb mixture. Spoon remaining batter over fruit.

(streusel)
3/4 cup sugar
1/2 cup all purpose flour
1/4 cup butter or oleo softened
Combine sugar and flour. Cut in butter to make fine crumbs. Sprinkle topping over batter. Bake until lightly browned and a toothpick inserted in center comes out clean.
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"Glazed Strawberry Pie"                           

Oven: 375
Pan: 9" pie pan
Baking Time: 8-10 minutes
Servings: 8

1 qt. (4 cups) fresh strawberries
1 cup water
1 cup sugar
3 tbsp. cornstarch
1 tsp. lemon juice
1/2 of a 3 oz. pkg. strawberry gelatin
Cook 1 cup of the smallest strawberries in the water for 5 minutes. Combine sugar and cornstarch; stir into hot berries. Add lemon juice. Cook until thick, stirring constantly. Remove from heat and stir in gelatin. Cool until lukewarm. Cut remaining strawberries into halves or slices and fold into glaze. Pour into baked pie shell. Refrigerate.
Serve with whipped cream or topping.
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"Frozen Strawberry Marble"

Pan: loaf pan or popsicle molds
Servings: 3-4

2 cups fresh strawberries
sugar
1 cup vanilla yogurt
3 tbsp. powdered sugar
Mash or puree strawberries. Sweeten to taste and pour into pan. Combine yogurt and powdered sugar; spoon onto strawberries. Swirl with a spoon to give a marbled effect. Freeze. Remove from freezer 10 minutes before serving.
(Note: To make popsicles, spoon swirled mixture into molds)



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Call in your recipe Monday morning, at 660-263-2424 (Moberly area), 388-6424 (Salisbury area), or 800-892-2300 (everywhere else).