Strawberries and Sweet Potatoes

STRAWBERRIES Chocolate Waffles with Strawberries 1 c all-purpose flour 2/3 c granulated sugar 1/2 c sifted unsweetened cocoa 3/4 ts cinnamon 1/2 ts baking powder 1/2 ts baking soda 1 c buttermilk 2 eggs, separated 1/4 c butter, melted 1/2 ts vanilla 1 butter Topping: 3 c sliced strawberries 1 1/2 ts granulated sugar Topping: In small bowl, toss strawberries with sugar; set aside. In large bowl, stir together flour, sugar, cocoa, cinnamon, baking powder and baking soda; make well in center. Pour in buttermilk, egg yolks, butter and vanilla; whisk in flour mixture. In separate bowl, beat egg whites until soft peaks form; fold one-quarter into batter. Fold in remaining whites. For waffles, heat waffle machine and cook according to manufacturer's directions, using 1/3 cup batter for each waffle. For pancakes, heat griddle or large nonstick skillet over medium heat; brush with butter. Using 1/4 cup batter for each pancake and brushing pan with more butter as necessary, cook for about 2 1/2 minutes or until bubbles break on top but do not fill in. Turn and cook for 2 minutes. Serve topped with strawberries. Meringue Tarts with Strawberries 1 c sugar 1/8 ts salt 1 ts vanilla 1 ts water 1/2 ts baking powder 3 egg whites 1 ts vinegar fresh sliced strawberries Sift the sugar with the baking powder and salt. Combine the liquids. Add the sugar, 1/2 t at time, to the egg whites, alternating with a few drops of the liquid, beating constantly. When combined, continue to beat for several minutes. Place large spoonfuls on baking sheet and shape into shallow cups. Bake at 225F for 45 min. to 1 hr. Remove the meringues from the sheet quickly and cool on rack. Fill with strawberries. Phyllo Triangles With Strawberries 2 cups strawberries sliced 4 Tablespoons sugar 1 8 oz pkg cream cheese, room temp 5 Tablespoons honey 1/4 cup heavy cream 1 egg 1 Teaspoon vanilla extract 8 sheets phyllo pastry, thawed 1/2 cup butter 8 Tablespoons finely chopped almonds Mix strawberries, 2 T water and 3 T sugar in small bowl. Set aside. Preheat oven to 350 degrees. Using electric mixer, beat cream cheese, 3 tablespoons honey and remaining 1 tablespoon sugar in medium bowl until smooth. Mix in cream, egg, vanilla. Spoon mixture into 9 inch glass pie dish. Bake until custard is set, about 20 minutes. Transfer to rack and cool completely. Combine butter and remaining 2 tablespoons honey in small saucepan. Stir over low heat until butter melts and honey dissolves. Remove from heat. Arrange 1 phyllo sheet on work surface with long side parallel to edge of surface, (cover remainder with plastic wrap and damp kitchen towel). Brush lower half of phyllo lengthwise with butter mixture. Fold phyllo in half lengthwise. Brush with butter mixture. Spoon 1/8 of custard mixture near 1 short edge of phyllo. Sprinkle with 1 tablespoon almonds. Fold 1 corner of phyllo over custard; continue folding as for flag, forming triangle and enclosing filling completely. Repeat with remaining phyllo, butter, custard and almonds. Transfer pastries to buttered baking sheet. Brush pastries with remaining butter mixture. Bake until golden brown, about 18 minutes. Serve warm or at room temperature with sliced strawberries and juices. Strawberries With Sour Cream Sauce 1 c sour cream 1 ts sugar 1/4 ts vanilla 4 tb molasses 2 pt strawberries, hulled, and       if large, halved In a small bowl whisk together sour cream, sugar, vanilla and 2 tablespoons molasses until smooth. Divide strawberries between 4 bowls and top with sour cream sauce. Drizzle remaining molasses over servings. Melon And Strawberries 1 ripe melon, rind removed, cut into cubes 2 c fresh strawberries 1/2 c orange juice 2 tb brown sugar 1 c sour cream 3 tb honey 3 tb crystallized ginger, finely chopped fresh mint leaves (garnish) Place melon chunks and strawberries in a large shallow dish. Combine orange juice and brown sugar and pour over fruit. Marinate mixture in the refrigerator for at least 2 hours. Combine sour cream, honey and ginger in a small bowl and refrigerate for about 30 minutes. Spoon melons into individual serving bowls, and top with sour cream mixture. Garnish with fresh mint leaves. Rhubarb Ring With Strawberries 3 c rhubarb 2 c sugar 1 c boiling water 2 envelopes unflavored gelatin 1/2 c cold water 2 c strawberries 1/4 c powdered sugar 1 whipped cream Cut rhubarb unpeeled in 10-inch pieces and cook gently with the sugar and water until tender. Soak 2 envelopes gelatin in the 1/2 cup cold water, then add to hot rhubarb and stir until dissolved. Pour into large ring mold. Cool and set in refrigerator. When ready to serve, unmold onto round platter and fill center with berries that have been mixed with the powdered sugar. Serve it with whipped cream, (not too stiff), flavored with sugar and vanilla. Heavenly Strawberries 1 whole angel food cake 5 c strawberries, sliced thin 1 tub whipped topping, thawed Set aside some strawberries as garnish. Cut cake horizontally into 3 layers. Combine half of the strawberries and 11/2 cups whipped topping into a large bowl. Spread half of the strawberry mixture on cake layer. Repeat layers, ending with cake. Frost top & sides of cake with remaining whipped topping. Place strawberries on top of cake. Refrigerate at least an hour before serving. Refrigerate any remaining cake. Stuffed Strawberries 2 dozen lg fresh strawberries 3 oz cream cheese, softened 1 Tbsp milk 1 Tbsp finely chopped pecans 1 1/2 Tbsp powdered sugar 1 ts almond extract Dice 2 strawberries and set aside. Cut a thin slice from the stem end of each remaining strawberry, forming a base for the strawberry to stand on. Cut each strawberry into four wedges starting at the pointed end. Be careful to cut to, but not through, the stem end. Beat the cream cheese and milk at medium speed with an electric mixer until fluffy. Stir in the diced strawberries, pecans, powdered sugar, and almond extract. Spoon about 1/2 teaspoon of the mixture into each strawberry. You can prepare the stuffing up to a day ahead, but do not stuff the strawberries more than 4 hours before serving.

SWEET POTATOES Sugar Crusted Sweet Potato Biscuits 2 cups all-purpose flour 3 Tablespoons baking powder 1/2 teaspoon salt 4 Tablespoons brown sugar 3 Tablespoons shortening 2/3 cup milk 1/2 cup cooked sweet potatoes 1/3 cup sour cream Heat oven to 400 degrees F. Spray cookie sheet with nonstick cooking spray. Lightly spoon flour into measuring cup level off. In medium bowl combine flour, baking powder, salt and 2 Tablespoons of brown sugar, mix well. Using pasty blender, cut in shortening until mixture is crumbly. In small bowl combine milk, sweet potato and sour cream, blend well. Add flour mixture all at once, stirring until moistened. If dough is too dry add additional milk, 1 teaspoon at a time until dry ingredients are moistened. To form each biscuit, drop 1/4 cup dough onto spray coated cookie sheet. Sprinkle tops with remaining 2 Tablespoons brown sugar. Bake at 400 degrees F for 15 to 20 mins. until peaks and bottoms of biscuits are golden brown. Immediately remove from cookie sheet. Serve warm.   Sweet Potato Corn Bread 1 1/4 pounds sweet potatoes 4 large eggs 1 1/2 cups buttermilk 2 1/3 cups cornmeal 1 cup all purpose flour 1/2 cup sugar 1 tablespoon baking powder 1 1/2 teaspoons salt 1/2 teaspoon baking soda 1/4 teaspoon ground ginger 1/2 cup butter, cut in 1/2" pieces Preheat oven to 375°F. Butter 9 x 9 x 2-inch baking pan. Pierce sweet potatoes in several places. Microwave on high until tender, turning once, about 12 minutes. Cut open and cool. Mash enough potatoes to yield 1 cup packed (reserve remaining potatoes for another use). Place 1 cup mashed potatoes in large bowl. Whisk in eggs and buttermilk. Blend cornmeal and next 6 ingredients in processor. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir just until blended. Transfer to prepared pan. Bake corn bread until deep golden on top and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks. Thaw at room temperature). Sweet Potato Pound Cake 1 c butter 2 c sugar 1 1/2 c mashed, cooked sweet potatoes 4 eggs 3 c flour 1/4 ts soda 1 ts cinnamon 1 ts vanilla 1/2 c chopped pecans 1/2 c flaked coconut Icing: 1 lb confectioner's sugar grated rind of one orange grated rind of one lemon juice of one lemon juice of one orange Cake: Cream butter and sugar; add sweet potatoes and beat until light and fluffy. Add eggs one at a time beating well after each. Combine dry ingredients and stir into creamed mixture; add vanilla, nuts and coconut. Pour mixture into greased 10 inch tube pan and bake at 350 degrees for 1 hour 15 minutes or until cake tests done. Spread with icing while warm. Icing: Combine all ingredients, slowly adding enough orange juice to make spreading consistency. Harvest Sweet Potato Pie 9" single pie crust 1 1/4 c mashed cooked sweet potatoes 1/2 c light brown sugar, packed 1/2 t salt 1/4 t ground cinnamon pinch ground nutmeg 2 lg eggs, slightly beaten 1/2 c milk 1 T butter, melted pecan halves sweetened whipped cream Heat oven to 400 degrees. Stir sweet potatoes, brown sugar, salt, cinnamon and nutmeg in a large bowl until well blended. Whisk in remaining ingredients EXCEPT pecan halves and whipping cream. Spoon into pie shell. If desired, arrange pecan halves in a decorative circle around edge of pie. Bake pie in center of oven 45 minutes or until the tip of a pointed knife inserted in center of pie comes out clean and crust is golden brown. Cool pie on wire rack until room temperature. Serve with whipped cream. Cherried Sweet Potato Scallop 3 1/2 lb sweet potatoes 1 lb tart cherries, drained 1 tb butter 2/3 c brown sugar, firmly packed 1/4 c sugar 1 1/2 ts salt 1 c water 4 tb butter If using raw sweet potatoes, pare and cut into slices 1/2 to 3/4 inch thick. Place in a saucepan and add 1 cup of water and cook until tender. If using canned, drain. Using 1 Tbls of butter, grease a 9 X 13 X 2-inch baking pan and add the sweet potatoes and cherries. Combine the remaining ingredients except the marshmallows in a saucepan and cook until you have a thin syrup. Pour the syrup over the sweet potatoes and cherries. Bake in a 350 degree F. oven for 30 minutes or until the syrup is thick. Just before serving. top with the marshmallows and return to the oven to brown. Sweet Potato Salad 1 lb sweet potatoes, baked 1/2 C green peas, cold cooked 1/2 C pineapple, crushed 3 Tbsp parsley, chopped 1/3 C favorite dressing 8 lettuce leaves, optional Peel and slice sweet potatoes and place in a small bowl. Add remaining ingredients; toss lightly. Serve on lettuce leaves. Sweet Potato Mold 2 1/2 pounds sweet potatoes,      boiled until soft, peeled & mashed 2 tablespoons butter, melted 1 teaspoon orange peel, grated 3/4 cup applesauce 1 teaspoon salt 1 cup milk 3 eggs, separated 1/2 cup brown sugar, divided 1 1/2 cups pecans Preheat oven to 350 degrees. Butter bottom and sides of 10 cup cake pan, ring mold, or oven proof baking dish. Set aside. In a large bowl, mix mashed potatoes, butter, orange peel, applesauce, salt and milk with a spoon until blended. Mix in eggs yolks and 1/4 cup brown sugar. Beat egg whites until stiff peaks form. Gently fold into sweet potato mixture. Place pecan halves or pieces in bottom of baking dish with tops of halves facing the bottom. Sprinkle with remaining 1/4 cup brown sugar. Spoon sweet potato mixture into dish. Bake until firm, about 30 to 40 minutes. Remove from oven and let stand for 5 minutes before unmolding. To unmold, place serving platter over the top of dish, invert and shake gently to loosen. Sweet Potato Fritters 2 C. mashed sweet potatoes 1/2 C. flour 1 Tsp. salt 2 eggs 1/2 Tsp. cinnamon 1/4 Tsp. cloves Combine all ingredients in the order in which they are listed. Beat thoroughly. Fry in hot oil. Drain on paper towels. Pumpkin can be exchanged for sweet potatoes.

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