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Posts Tagged ‘strawberries’

It’s the berries

The farm where we usually pick strawberries was hit hard by our cool spring weather this year. As a result they have not been able to open up their fields for people to come pick. Fortunately they still have some berries already picked for sale. We bought a couple of baskets. I froze some and tried a couple of new recipes which I will link below.


The name "Magic Cake" really intrigued me. Rob and I both really liked this and I will be making it again. I think it would be good with peaches too. The recipe is translated from Spanish. I think some of our American baking dishes may not be as deep as those in other countries. If you try this I would advise you to place the baking dish on another pan to prevent an overflow. Here's the link for the recipe for Magic Cake.


I had seen the recipe for Dessert for a Crowd quite a while ago and have been waiting until we had a "crowd" in to serve it. We had a group of relatives here last weekend and it was the perfect occasion. The combination of tender white cake, cream cheese topping, and fresh berries is delicious! For the strawberry topping I just sliced some berries and mixed them with a couple of tablespoons of powdered sugar to glaze.

So, if you have some berries at your disposal I would highly recommend that you try one or both of these recipes for a delicious spring time treat.


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It’s the berries


Have you noticed all the strawberries at the grocery store recently? To me they are a sign of spring just like the daffodils which I can see out our kitchen window. I couldn't resist buying a quart the other day and made this delicious Strawberry Rhubarb Crumble from a recipe on Smitten Kitchen. I used some rhubarb from the freezer. Rhubarb is difficult to grow here but it is one of DH's favorites and he has a small patch in a shady area of the yard. I have also made this using other fruits such as blackberries and peaches. This would make a pretty and tasty dessert for Valentine's Day too.

Here are some pictures of the various stages:

Combined fruits:


Adding topping:


Ready to eat:


Are you making anything special for Valentine's Day this year?


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Festive Salad

Festive Salad

Posted by Becka on 09 Apr 2009 at 9:47 pm | One comment so far

Several years ago when I was up in Michigan visiting Megan, the parents of her first graders organized a pot luck supper in her classroom so they could all get to know each other better. One of the women brought this delicious salad which has become one of our favorites. The ingredients are readily available pretty much year round enabling you to make a colorful salad even in the dead of winter.

picture of Festivesalad

Festive Salad

1/2 cup sugar
1/3 cup cider vinegar
2 Tbsps. finely chopped onion
1/2 tsp. salt
2 Tbsps. lemon juice
2/3 cup vegetable oil
2 Tbsps. poppy seed

Combine the sugar, vinegar, onion, salt, and lemon juice and blend together in a blender. While it is whirring gradually add the vegetable oil and then the poppy seeds. (Note: I only use about 1/3 of this dressing for a batch of the salad. The rest can be stored in the refrigerator for the next time or for use on other salads.)

10 cups Romaine lettuce, washed and chopped or torn
1 red apple, cored and chopped
1 pear, cored and chopped (I coat the apple and pear with a little dressing to keep them from turning brown)
1 cup shredded Swiss cheese
6 oz. dried cranberries or dried cherries
1 cup chopped cashews

Place the lettuce and cranberries in salad bowl. Add the apple, pear, cheese, cashews and dressing at the last minute before serving. Be prepared to give out the recipe!

We are very excited that our daughter Megan and grandson Drew are flying down to visit us this Saturday.

For Easter Megan is going to put together this dessert which she has posted on her blog. It is also on the cover of the latest Kraft Food and Family magazine if you have access to it.

I’m going to try to paste the recipe in here for those who can’t access Megan’s blog.

Layered Strawberry Cheesecake Bowl
Posted on 2009 under Cheesecake, Desserts

If you think cheesecakes are too boring, then why not mix it up a little bit with some fresh fruit, pudding, and a whole lot of fun in a bowl, and you got yourself a delicious and fun snack on the go!

Here’s what you need to make this fun and delicious Cheesecake Bowl.
3 cups sliced fresh strawberries
3 Tbsp. sugar
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1-1/2 cups cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP LITE Whipped Topping, divided
2 cups frozen pound cake cubes (1 inch)
1 square BAKER’S Semi-Sweet Chocolate

COMBINE berries and sugar; refrigerate until ready to use. Beat Neufchatel cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1-1/2 cups COOL WHIP.

SPOON half the Neufchatel cheese mixture into 2-1/2-qt. bowl. Top with layers of cake, berries and remaining Neufchatel cheese mixture. Refrigerate 4 hours.

MELT chocolate; drizzle over trifle. Top with remaining COOL WHIP.

Have a wonderful Easter as you contemplate the Lord’s sacrifice for us.


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Strawberry Pie

I read in the paper last week that this is the peak of strawberry season in Florida. Then I saw that one of our local grocery stores had strawberries on sale for a really good price. That clinched it--we had to have strawberry pie for dessert Sunday.

This is a really old recipe that I got from one of my teachers when I was in school. I have modified it some over the years to make the filling a bit firmer.

Fresh Strawberry Pie

1/2 cup margarine
2 Tbsps. sugar
1 cup plus 2 Tbsps. flour (the extra 2 Tbsps. flour may not be necessary in some areas)

Blend together the margarine, sugar, and flour. (I use the mixer for this.) This should form a dough. Pat into a 9" pie pan with your fingertips.

picture of patdough

Bake at 375 degrees for 12-14 mins. Set aside to cool. This can be made a couple of days in advance if desired.

1 cup sugar
pinch salt
1/4 cup cornstarch
1 cup cold water
2 Tbsps. dry strawberry gelatin
1 quart strawberries, washed, hulled, and cut into bite size pieces
Mix sugar, salt, and cornstarch in a saucepan. Add cold water. Bring to a boil and boil a full minute, stirring constantly. Remove from heat and add the gelatin. Stir for another minute or so to completely dissolve the gelatin. Pour over the prepared berries and then refrigerate for two hours to thicken. Pour the thickened filling into the cooled pie crust.

picture of Fillshell

Chill for several hours or overnight. Serve with whipped cream or whipped topping.

picture of strawberrypieslice

A delicious taste of spring!


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