Tag Archives: strawberry

Mom’s day 2015

To celebrate Mother’s Day I am posting! Woo-hoo!Strawberry Tart1

1. Fresh strawberry tarts: It’s May, and every day we have bowls of strawberries to deal with. I made these little tartlets with stuff I had sitting around and they turned out great. This makes about 18 muffin sized tarts.

  • 1.5 cups vanilla wafer crumbs
  • 1/2 cup powdered sugar
  • 3 tablespoons melter butter

  • 1 package sugar-free strawberry jelloStrawberry Tart3
  • 3/4 cup boiling water
  • 1 8-0unce block of cream cheese

  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 tsp vanilla
  • 1 tablespoon lemon juice
  • 1 cup fresh strawberries (for glaze)

  •  3 to 4 cups small whole fresh strawberries

  1. Mix the vanilla wafer crumbs, powdered sugar, and melted butter. Press about 1 tablespoon into the bottom of each lined muffin tin. Bake at 350 for 5 minutes.
  2. Dissolve the gelatin in 3/4 cup boiling water. Beat cream cheese until smooth, gradually adding the dissolved gelatin. The mixture will be runny. Set this in the refrigerator while you prepare the whole strawberries.
  3. Put a heaping tablespoon of the cream cheese mixture on top of the crumb crust. You may need to use your spoon to spread it around. Set back into the refrigerator while you make the glaze.
  4. Combine sugar, cornstarch, lemon juice, and 1 cup strawberries in a small saucepan. Mash the strawberries up, then heat the mixture and cook on medium heat, stirring. Let it come to a boil for 2 minutes.
  5. Place several strawberries in each tart, then spoon the warm glaze over the berries. Refrigerate.
  6. Eat

Strawberry Tart2

I bet these would be good with fresh peaches too.

2. I’ve been experimenting with microwave cooking this year. I know a couple of my children consider this blasphemous (I’m talking to you, Matt and Aric), but I have my reasons:

  1. Our house is not air conditioned. And we live in Oklahoma.
  2. There are only two of us to cook for now.
  3. It is fast.
  4. It is actually more “green” than using our gas stove, since our electricity is renewable (wind generated).

The mug cake recipe was a big hit when I visited the grandkids in Nashville. Everyone can add their own mix-ins, and you don’t have any leftovers: 3 Tbsp cake mix, 2 Tbsp water, 1 minute in the microwave.

This week I found several recipes for mac and cheese in a mug. They are all pretty much the same, but I add one ingredient that most do not: a teaspoon of cornstarch, which makes it extra creamy. This recipe makes one serving, and keeps you from over-indulging. Use a large mug to avoid the liquids boiling over.

1. Cook for approximately 2 minutes on high.

  • 1/3 cup dry macaroni
  • 1/3 cup water

2. Add to mug, stir, and cook another 2 to 3 minutes.

  • 1/3 cup milk
  • 1 tsp cornstarch

3. Stir into mug until cheese melts. Eat.

  • 1/3 cup shredded cheese
  • salt and black pepper
  • 1  tsp butter (optional, I don’t do this)






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mmm... with creme fraiche...
mmm… with creme fraiche…

We have been enjoying Ozark Beauty strawberries from out backyard for about two weeks now. I planted two flats last summer (6 six-packs in each flat, a real find!) as ground cover in the formerly shady part of the back yard. Mike has been picking about a quart every other day, and last night he put a batch in the dehydrator. These tiny intense morsels of strawberryness will be a great addition to the backpacking menu – if we don’t eat them as soon as they come off the drying tray.

An update on the garlic scapes: I made a yummy stir fry the other night with little strips of pork loin, scapes, asparagus, hot pepper flakes, mushroom soy, hoisin sauce, and and dash of sesame oil. Cooking the scapes tones them down, so they were more like garlic-flavored green beans. Tomorrow I’ll put a load in the dehydrator and we’ll see how they come out.

Volunteer tomato plants keep appearing around the yard, in the garden, and next to the chicken house. I’ve decided to plant them in the space reserved (next year) for blackberries, next to the new fence on the north side of the back yard. There is just something so exciting about volunteer veggies – you never know what you might get (sort of like raising children). I remember the year we harvested enormous banana squash-type fruits from a volunteer squash plant. I’d never planted any banana squash

Kale growing next to the chicken yard
Kale growing next to the chicken yard

before, so I guess this was a cross between a summer squash and a pumpkin. They were a pale pink, weighed about 30 lbs, dense, dark orange flesh, and had a very small seed core. I dubbed them “beluga squash.” That fall we ate a lot of (beluga squash) ice cream, pies,  bread, and muffins.

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