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Berry-Peach Smoothie
  • 1 C. sliced fresh strawberries
  • 1 C. fresh raspberries
  • 2 C. fresh or frozen unsweetened sliced peaches
  • 2 C. plain or vanilla yogurt
  • 2 - 4 T. sugar
  • dash ground cinnamon

If desired, set aside a few strawberry slices for garnish. Place the remaining berries in a blender; add peaches, yogurt and sugar. Cover and process until smooth. Pour into chilled glasses; sprinkle with cinnamon. Garnish with the reserved berries. Yield: four servings.


Burgundy Cream Pie
  • 1 9-inch pre-baked pie shell
  • 1/2 C. water
  • 1 C. strawberries, sliced, fresh or frozen
  • 1 C. raspberries, fresh or frozen
  • 1 C. blueberries, fresh or frozen
  • 1/2 C. sugar
  • 3 T. cornstarch
  • 1 T. lemon juice
  • 3 oz. cream cheese, softened
  • 1/3 C. powdered sugar; 1 C. sour cream

In medium saucepan place water and berries. Bring to a boil; stirring often. Combine sugar and cornstarch. Stir into mixture; cook and stir to boiling. Boil until thick, one to two minutes. Remove from heat and stir in lemon juice. Set aside until cooked.

In small bowl combine cream cheese and powdered sugar. Beat until blended. Beat in sour cream. Spread on bottom of cooled pie shell. Carefully spread the cooled berry topping over filling. Refrigerate until well chilled. Garnish with whipped topping and fresh berries.


Excelent Strawberry Leather
  • 5 cups of fresh, washed, hulled , and halved Strawberries
  • 1/4 cup of sugar of honey
Preheat oven to 150 degrees F (65 C). Line 2 Jelly roll pans or one half-sheet cake pan with plastic wrap. Secure edges with tape. Place berries in blender. Puree until smooth. Blend in sugar. Spread mixture evenly in pans. Place in oven leaving door ajar approximately 4 inches. Place oven thermometer in back of oven and check periodically that the temperature registers 150 degrees. If necessary, turn oven off for a while to keep at 150-degree temperature. Rotate pans every 2 hours. The leather is dry when surface is no longer sticky. Slice into strips and store in an airtight container in a cool, dry place. Approximate cooking time 8-12 hrs. May also be cooked at 170 F but after the top is dry you must flip the leather to dry the bottom side.

Fresh Berry Muffins
  • 2 C. sifted flour
  • 1/2 t. salt
  • 1 egg, beaten
  • 2 T. shortening, melted
  • 2 tsp. baking powder
  • 2 T. sugar
  • 1 C. milk
  • 1/2 c. fresh strawberries, sliced

Sift the dry ingredients, then moisten with the combined egg, milk and shortening. Stir in berries stirring only enough to ghoroughly blend. Bake in well greased muffin pans at 350 to 400 degrees for 20 to 25 minutes. Yields 12 muffins.


Layered Strawberry Salad
  • 1 pkg strawberry gelatin
  • 1 1/2 cups boiling water
  • 1pkg frozen sweetened strawberries and juice, partially thawed
  • 1can crushed pineapple with juice
  • 1 large banana mashed
  • 1 cup sour cream
Dissolve gelatin in boiling water. Stir strawberries, pineapple and banana into gelatin. Pour one half of gelatin-fruit mixture into 9x13inch flat dish and refrigerate until partially set (about 1 hour) Spread sour cream over gelatin-fruit layer. Pour remaining gelatin-fruit mixture over sour cream layer and frefrigerate until firm. Variation: Substitute 1 cup washed, hulled and sliced fresh strawberries for frozen

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