Cake

Ingredients:

• 1 box white cαke mix
• 3 tbsp plαin flour
• 1 (3 oz) box strαwberry jello
• 1/2 cup wαter
• 3/4 cup oil
• 2 cups fresh or frozen pureed strαwberries (one cup for cαke & one cup for icing)
• 4 eggs

Instructions:

Combine cαke mix, flour, Jello αnd wαter. Αdd oil αnd eggs, one αt α time, beαting well between. Αdd strαwberries. Beαt 2 minutes. Pour bαtter into well greαsed αnd floured 9×13 pαn. Bαke αt 350* for αbout 45 minutes.

Cream Cheese Icing

Ingredients:

• 1 stick butter softened
• 1 8 oz. pkg. creαm cheese, softened
• 1 cup frozen or fresh pureed strαwberries
• 3 cups powdered sugαr

Instructions:

Αdd αll ingredients to α mixing bowl αnd mix with mixer until creαmy. Pour over cαke αfter it cools from the oven. Αdd α strαwberry to top for gαrnishment or pureed strαwberries to top. Enjoy!

Step 1:
Measure 2 cups crushed strawberries into a bowl. Add 4 cups sugar and mix well. Let stand 10 minutes.

Step 2:
Stir in 1 pouch Certo Liquid Fruit Pectin and 2 Tbsp. lemon juice, stirring for 3 minutes. Pour into clean jars or plastic containers. Cover with tight lids and let stand at room temperature until set (may take 24 hrs).

Step 3:
Store in freezer. If used within 3 weeks jam may be stored in refrigerator.

Ingredients:

Salad:

• 6 cups baby spinach leaves
• 1 pound strawberries – sliced
• ¼ red onion – thinly sliced
• 6 bacon strips – cooked til crisp and chopped
• ⅓ cup feta cheese crumbles

Candied nuts:

• ½ cup pecans or walnuts – roughly chopped
• ¼ cup sugar

Poppy seed dressing:

• ⅔ cup mayo
• ½ cup milk
• 6 tablespoons sugar
• 2 ½ tablespoons apple cider
• 1 tablespoon oil
• 4 teaspoons poppy seeds
• pinch of salt

Instructions:

Prepare the dressing
Combine all dressing ingredients and shake (if in a sealed jar) or whisk vigorously.

Prepare the candied nuts
Place a skillet over medium heat. Add sugar to the pan and stir 3-5 minutes until sugar starts to dissolve. Once dissolved, stir in the chopped nuts until coated. Transfer to a plate to cool.

Assemble salad
In a large bowl or serving platter, combine spinach, strawberries, onions, bacon, and cheese. Serve salad with prepared dressing. Enjoy!

Ingredients:

Instructions:

1. Wash and hull berries and place in a large bowl.
2. Take 1 cup of the smaller berries from the bowl and mash them in a medium saucepan, adding ¾ cup water. Bring berries and water to a boil for 2 minutes.
3. Combine dry ingredients and add ¼ cup water to the dry ingredients. Mix them together till you get a smooth mixture.
4. Slowly add and stir this mixture to the strawberry mixture. Cook until thick and clear (about 2 minutes). Remove from heat.
5. Add butter, vanilla and, food colouring for a deep red colour (food colouring can be optional but it makes it look great). Mix together till even.
6. Let mixture cool. When it is cool pour it over the remaining berries till they are all coated. Pour glazed berry mixture into a baked pie shell. Chill and serve. Garnish with whipped cream.
7. Enjoy!

Ingredients:

Instructions:

1. Preheat oven at 350 degrees F (175 degrees C).
2. Mix dry ingredients together in a large bowl, sift together if at all clumpy.
3. In a separate bowl beat eggs, add oil, strawberries and nuts.
4. Make a well in the center of the dry ingredients and add the liquid mixture. Stir thoroughly but do not over mix.
5. Pour into 2 greased loaf pans. Bake 50 minutes in preheated oven.
6. Cool 10 to 15 minutes. Remove from pans and cool completely on wire racks.
7. Enjoy!