2017-04-21 / Home & Garden

Star Chefs

Strawberry Oatmeal Breakfast Smoothie

1 cup soy milk
1/2 cup rolled oats
1 banana, broken into
chunks
14 frozen strawberries

1/2 tsp. vanilla extract
1-1/2 tsp. white sugar

In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve.

Strawberry and Feta Salad

1 cup slivered almonds
2 cloves garlic, minced
1 tsp. honey
1 tsp. Dijon mustard
1/4 cup raspberry vinegar
2 Tbsp. balsamic vinegar
2 Tbsp. brown sugar
1 cup vegetable oil
1 head romaine lettuce,
torn
1 pint fresh strawberries,
sliced

1 cup crumbled feta
cheese

In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.

In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.

In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Strawberry Avocado Salad

2 Tbsp. white sugar
2 Tbsp. olive oil
4 tsp. honey
1 Tbsp. cider vinegar
1 tsp. lemon juice
2 cups torn salad greens
1 avocado—peeled, pitted
and sliced
10 strawberries, sliced

1/2 cup chopped pecans

In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.

Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to two hours before serving, or serve immediately.

Strawberries and Cream Cake

2-3/4 cups cake flour
2-1/2 tsp. baking powder
2 cups white sugar
1 (3 ounce) package
strawberry flavored
Jell-O
1 cup butter, softened
4 eggs
1 cup milk
1 tsp. vanilla extract
1/2 cup strawberries,
pureed
1-1/2 cups heavy cream
2 Tbsp. sugar
1/2 tsp. vanilla extract
1-1/2 cups fresh
strawberries, sliced
1/2 cup margarine,
softened
1 (8 ounce) package
cream cheese,
softened
4 cups confectioners’
sugar
2 tsp. vanilla extract

1-1/2 cups quartered
strawberries

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.

In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in one teaspoon vanilla and pureed strawberries. Divide equally into three 9-inch round cake pans.

Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.

To make the filling: Beat whipping cream, two tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.

To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.

Spread remaining whipped cream on cake top. Top with quartered strawberries.

Strawnana Bread

4 eggs, lightly beaten
2 cups white sugar
1-1/2 cups strawberries,
mashed
1 cup mashed bananas
1 tablespoon orange zest
1 cup vegetable oil
3 cups all-purpose flour
1 tsp. baking soda
1-1/2 tsp. ground
cinnamon

1/2 tsp. salt
1/4 tsp. ground nutmeg
1 cup chopped walnuts

Preheat oven to 350 degrees. Grease two 9x5 inch pans. In a medium bowl, mix together flour, baking soda, cinnamon, salt, and nutmeg. In a large bowl, combine eggs, sugar, strawberries, bananas, orange peel, and oil. Beat with an electric mixer at medium speed for two minutes. Add flour mixture, and stir just until moistened. Stir in walnuts. Bake for one hour, or until loaves test done. Remove to wire rack to cool.

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