Strawberries and a Gold Picture Frame

Seems that since we got done with school we have been "running" nonstop!  Yesterday we went to some of the yard sales that were in town for this weekend's "city wide" yard sale event.  Do you remember when most yard sales were just on Saturdays?  Then there were those who started up on Fridays.  You really had to go to those on Friday, because by Saturday those good ones would be well picked over.  Now...Thursday is the day to go.  I honestly can't imagine having a yard sale for three whole days.  I couldn't believe how many there were yesterday.  Anyway...at the last yard sale we went to I was able to snag this gorgeous wood picture frame.  I love the gold on it, and the heart design around the edge is beautiful.  It is roughly 22" x 26".  It was only $1.  Hooray! 

Then...when it was the hottest time of the day it seemed...we went off to the strawberry farm to pick strawberries.  It sure was hot!  But with the help of the kids we did it in good time then came home for a big dish of yummy berries--our reward for all our hard work. 

I've made two batches of strawberry jam and a two-crust pie so far.  The pie turned out well.  Would you like the recipe?  Here it is:

 2-9" unbaked pie crusts

3/4 cups white sugar
1/4 cup all-purpose flour
2 TBSP corn starch
4+ cups sliced fresh strawberries

Cook in 425 degree oven for about 35-40 minutes. 

Mmmmm....

....yummy, yummy strawberries!  The strawberries have been behind this year due to the weather this past spring.  I thought we'd get out while we could.  It was cool, breezy, and it hadn't rained for many hours (a rare thing lately here in the Midwest).  They are small but sweet and yummy.  I've already made one batch of freezer jam already, and tonight we had Breyers vanilla bean ice cream with cut strawberries on them.  Yum!!

Strawberry Muffins

Remember all of those strawberries we picked this past summer? I froze many of them. We have several bags of cleaned and processed strawberries ready for winter. Well, I found a great recipe at allrecipes.com for strawberry muffins. With a few modifications, they turned out great. Why wait until winter to try them? To me the test of a good muffin is if it is good, it does not need anything like butter or jam on them (this excludes lemon curd, of course--lemon curd tastes good on everything or just on your finger!). These did not need anything. Yum!
So, here is the recipe...
1\4 cup oil......... 1\2 cup milk
1 egg......... 1\2 tsp salt
2 tsp baking powder......... 1\2 cup white sugar
1-3\4 cups flour......... 1\2 tsp vanilla
1\4 tsp cinnamon......... 1\2 cup nuts
1 cup chopped strawberries
Oven to 375 degrees. Put paper liners in muffin tin for 8 muffins. In small bowl combine oil, mil, egg and vanilla. Beat lightly. In large bowl mix salt, baking powder, sugar, flour, and cinnamon. Toss in chopped strawberries (mostly thawed if frozen) and stir to coat with flour. Pour in milk mixture and nuts and stir all together. Cook for about 25 minutes or until lightly browned. Double the recipe for breakfast with a hot cup of tea in the morning1

Strawberries!

We went strawberry picking yesterday. It has been a very long time since we actually went and picked. Either we missed the picking times, or the children were too young to pick with us, or the weather wasn't right...whatever the case, we really wanted to go this year. The kids did a great job making sure their little boxes were filled with the best strawberries, and we filled three large boxes full of the yummy treats. The car smelled sweet and wonderful and so now does our house. I'm processing them now. Some I will freeze whole for strawberry shortcake and over ice cream. I will make jam perhaps this weekend and enjoy the bubbling strawberry scent filling the kitchen knowing that we will enjoy the jam on biscuits and toast this fall and winter. Of course we will have our bowls of strawberries with milk poured over them for breakfast this morning. And finally, I have a real urge for two-crust strawberry pie which I haven't made for years. What a delicious Fourth of July weekend this will be!

Strawberry Walnut Bars

It may be because it's almost strawberry season here in Wisconsin or it may be that strawberries are one of my favorite fruits (can't decide between strawberries or blueberries for my all-around favorite), but whatever the case, I've been having a hankering for strawberries...in any way or form. I made an old faithful recipe last night--Strawberry Walnut Bars--which are an adaptation of another recipe with a few changes of my own. These are moist and yummy (perfect, of course, with a hot cup of tea) and can be made all year round.

The recipe is as follows...

3 cups flour
1 cup sugar
1-1/2 tsp. baking powder
1 cup margarine
2 eggs, beaten
1-1/2 cups (or more if you like) strawberry jam/preserves
1 cup (or more if you like) walnuts

Heat oven to 375 F. Grease 9x13 pan. Combine flour, sugar, and baking powder; cut in margarine with pastry blender or fork to form coarse crumbs. Add eggs, blend well. Reserve half of mixture; press remaining mixture onto bottom of prepared pan. Spread jam evenly over crust in pan. Sprinkle 1/2 of nuts over jam. Combine remaining crumb mixture with remaining nuts and sprinkle over top. Bake 25-30 minutes or until lightly browned. Cool and cut.
Of course, you may use any other kind of jam...but our favorite combined with the walnuts is strawberry. Enjoy!