Strawberry Season 4 Sensational Recipes

My sister-in-law from Illinois takes a daily trip to her garden to pick strawberries. I told her I wished I lived next door so that I could jump the fence and come pick a bucket full. She unintentionally acquired this strawberry patch through the neighborhood birds… I’ll say no more. With that, I give you strawberry season sensational recipes!

First up we have Charlotte Vande Zande. Char is from the Boyden, Sheldon, Iowa area. She met Calvin Vande Zande while he was a student preaching in that area and eventually married him. Had to get you your Dutch Bingo fix. Char was our daughter’s Pre-School teacher as well as a second-grade teacher. WONDERFUL teacher and person!

Fresh Strawberry Pie

Fresh Strawberry Pie

  • One 9 inch baked pie shell
  • 1 quart sliced fresh strawberries
  • 1 cup sugar
  • 2 Tablespoons cornstarch
  • 1 cup water
  • 2 Tablespoons Strawberry Jell-O®

Directions

Mix sugar and cornstarch in a saucepan. Add water and cook until thick and clear. Remove from heat and add Jell-O®. Stir. Cool. Place strawberries in a baked pie shell. Pour sauce over top. Chill and serve with whipped cream. FRESH RASPBERRY VARIATION: Substitute fresh strawberries with fresh raspberries. Substitute strawberry Jell-0® with raspberry Jell-O®. Mix according to the above directions.

Frosty Strawberry Squares

-This recipe comes from Lilian Schouten… okay, let me back up the truck for just a moment. ALL these recipes come out of the Randolph Christian School, 2012, Celebrating 100 Years Cookbook! On one of my trips to Wisconsin, I pick up one of these centennial cookbooks for Faith DeKam. Faith attended the Randolph Christian School and had lived just down and around the corner from where I lived in East Friesland, Wisconsin. There, now you got two games of Dutch Bingo in. You are set. I believe Lilian attended Northwestern for her teaching certificate. Lillian taught at RCS for 30 plus years.

Ingredients

  • 1 cup sifted flour
  • 1/2 cup chopped nuts
  • 1/4 cup brown sugar
  • 1/2 cup butter, melted
  • 2 egg whites
  • 1 cup sugar
  • 10 oz. frozen strawberries, partially thawed
  • 2 tablespoons lemon juice
  • 1 cup whipped topping

Directions

Stir together flour, nuts, brown sugar, and melted butter. Spread evenly in a shallow baking pan. Bake in 350° oven for 20 minutes, stirring occasionally. Sprinkle 2/3 of these crumbs in a 9 x 13 pan. In a large bowl, combine egg whites, sugar, strawberries, and lemon juice. Whit electric beaters, beat on high speed for about 10 minutes or until very stiff. Fold in whipped topping. Spoon over crumbs. Top with remaining crumbs. Cover and freeze for 6 hours, cut and serve. Can be stored in the freezer for up to two months.

Next up we have Shirley Schueler. I gave you the 411 about Shirley a couple of articles ago. You can catch her other recipes here.

Jeanie’s Strawberry or Raspberry Dessert

Crust

  • 1 cup flour
  • 1/2 cup margarine or butter- I SAY BUTTER!-M
  • 1/3 cup chopped nuts

Mix and press into a 9 x 13 pan. Bake 325° for 20 minutes. Cool.

Filling

  • 8 oz. cream cheese
  • 1/8 cup powdered sugar
  • 1 cup Cool Whip®

Mix together and spread on cooled crust.

Topping

  • 1 cup sugar
  • 4 tablespoons cornstarch
  • 1/2 cup water
  • 1 1/2 cup 7-UP®
  • dash of salt
  • 1 package strawberry or raspberry Jell-O®
  • 1-quart berries
  • Cool Whip®
  • Chopped nuts- optional

Cook sugar, cornstarch, water, and 7-UP® until thick and clear. Add Jell-O® and stir until dissolved. Add 1-quart berries of your choice. When cool, spread over cheese filling. Top with Cool Whip® and chopped nuts, if desired. Chill until ready to serve.

Strawberries In The Snow

Image by RitaE from Pixabay

This comes from Chandler Medema. I’m sure his mother Marin told him he “had” to have a recipe in the 100th Year Cookbook, to which he probably rolled his eyes. He was the 99th graduating class at RCS.

  • 1 angel food cake
  • 2- 8 ounce packages cream cheese- softened
  • 3/4 cup sugar
  • 12 ounce Cool Whip®
  • 2 pound fresh strawberries- sliced
  • 16 ounces strawberry glaze

Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in the whipped topping. Set aside. In a bowl, combine the strawberries and glaze until strawberries are evenly coated. Slice the cake into thin slices and lay 1/2 in the bottom and of a 9 x 13 pan. Spread approximately 1.2 of the cream cheese mixture over the cake slices and top with approximately 1.2 the strawberry mixture. Repeat layers. Chill until serving.

The word meter tells me I am out of space. Tune in next week for some more strawberry season sensational recipes. Till next time! Here is to good food, good friends and a good life.

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