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Nancy Morgan...

It's time to celebrate first fruit of summer -- strawberries
By Nancy Morgan, Nancy's Kitchen
Columns
Jul 02, 2008
I can't let June pass by without "strawberry" recipes. I always feature this first fruit of the summer as it comes in season. Hope you enjoy the recipes I've chosen for you.

STRAWBERRY & CREAM PIE

  • 8 tbsp (1 stick) butter

  • 1 1/2 cups icing sugar

  • 2 eggs, beaten

  • one 8-inch graham cracker crust

    Mix together butter and icing sugar; add eggs. Beat ingredients until fluffy. Spread over crust. Chill. Add topping.

    TOPPING:

  • 1 1/2 cups sliced and sweetened strawberries, drained

  • 1 cup whipping cream

    Fold strawberries into whipped cream. Spread over chilled pie. Chill for at least 8 hours then garnish with whole fresh strawberries and mint leaves for colour.

    FRESH STRAWBERRY CAKE

  • 8 tbsp shortening

  • 1 cup sugar

  • 2 eggs, beaten till fluffy

  • 2 cups pastry flour

  • 3 tsp baking powder

  • 1/2 tsp salt

  • 3/4 cup fresh strawberries, mashed

  • 1/2 tsp vanilla extract

    Cream together shortening and sugar. Sift together flour, baking powder and salt. To the creamed ingredients add the eggs and mix together. Slowly mix in the dry ingredients. Fold in mashed berries and stir in vanilla. Pour mixture into a greased 8 inch baking pan and bake at 350 F for 50 minutes. Serve warm with ice cream, whipped cream and a few fresh strawberries.

    STRAWBERRY PAVLOVA

    (Light as a cloud)

  • 4 egg whites at room temp

  • 1 cup granulated sugar

  • 1/4 tsp cream of tartar

  • 1/2 tsp vanilla extract

  • whipping cream

  • 1 quart fresh strawberries

    Clean and cut strawberries, adding a bit of sugar to sweeten, set aside. On piece of parchment paper trace an 8-inch round circle, turn paper over and place on baking sheet.

    In mixer bowl fitted with the whisk attachment or with electric beaters, whip egg whites until frothy, add cream of tartar. While whipping, gradually beat in sugar and vanilla, beat until stiff peaks form. Spread onto traced circle and bake in a preheated 275 F oven for 30-40 minutes. Meringue should be a very light brown and crispy on the outside; if it is browning too quickly reduce oven temp to 250 F. Remove from baking sheet to a wire rack and allow to cool completely.

    Meanwhile, whip cream until stiff. Just before serving gently peel off parchment paper and place meringue on serving platter, spread whipped cream over meringue and spoon drained strawberries on top. Garnish with mint sprigs if desired. Cut into wedges to serve.

    NOTE: the secret to perfectly whipped egg whites is to make sure your bowl is absolutely clean & dry, the eggs are at room temp and that no traces of yolk appear when you separate the eggs or the whites will not create volume.

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