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Knol Farm’s Very
Berry Smoothie
(Milk/Lactose Free) Makes 4 servings
2 ½ cups orange juice
2 whole bananas, peeled
½ can chunk pineapple with juice (optional)
2 Cups Knol Farms Frozen Whole Strawberries
- Place the first three ingredients in a blender and purée until
smooth.
- Add frozen whole strawberries and blend on high until desired
consistency.
Mrs. Knol’s Strawberry Streusel
1 600g bag Knol Farms Whole Strawberries, thawed
1 cup white sugar
1 1/3 cup all purpose flour, divided
½ tsp nutmeg
½ cup rolled oats
1 cup brown sugar
½ cup butter
whipped cream
- Drain thawed strawberries and combine with sugar,1/3 cup of
the flour and nutmeg in a large bowl.
- Pour into 9” round or square baking dish.
- Combine 1 cup of flour, rolled oats, brown sugar and butter
until a crumble is formed.
- Sprinkle over strawberries.
- Bake at 350° for 40 minutes. Serve cool, topped with whipped
cream.
Strawberry Crunch Cake
2 (10 ounces each) packages frozen strawberries in syrup
1 cup butter
1 1/4 cups granulated sugar
2 eggs
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Pecan Layer and Topping:
1/2 cup chopped walnuts or pecans
1/2 cup light brown sugar, packed
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Sauce:
Reserved strawberry syrup
4 teaspoons cornstarch
2 teaspoons lemon juice
Drain thawed strawberries, reserving syrup; set aside.
In a mixing bowl cream butter and 1 1/4 cups sugar together
until light and fluffy. Add eggs; beat well. Blend in sour
cream. In another bowl stir together flour, baking powder,
baking soda, and salt; stir into the creamed mixture, blending
well.
Spread half of the batter in a greased and floured
13x8x2-inch-baking pan. Spoon drained strawberries over the
batter.
Combine pecan layer ingredients in a small bowl; sprinkle half
of the nut mixture over the layer of batter and strawberries.
Spread remaining batter over all, then sprinkle with remaining
nut mixture.
Bake at 350° for 30 to 35 minutes.
In a small saucepan, combine reserved strawberry syrup with 4
teaspoons cornstarch. Heat, stirring, until thickened and
bubbly. Add 2 teaspoons lemon juice. Cool and serve over warm or
cooled strawberry crunch cake. Serve with whipped cream or
whipped topping, if desired.
Strawberry Rhubarb Coffee Cake
Filling:
3 cups sliced rhubarb, (1 inch pieces) fresh or frozen
2 pints fresh strawberries, mashed
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch
Topping:
1/4 cup butter or margarine
3/4 cup all-purpose flour
3/4 cup sugar
Cake:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, cut in small pieces
1 1/2 cups buttermilk
2 eggs
1 teaspoon vanilla extract
In a large saucepan combine rhubarb, strawberries and lemon
juice. Cover and cook over medium heat for about 5 minutes.
Combine sugar and cornstarch; stir into strawberry rhubarb
mixture. Bring to a boil over medium heat, stirring constantly
until thickened; remove from heat.
In a large bowl, combine flour, sugar, baking powder, baking
soda and salt.
Cut in butter with a pastry blender until mixture resembles
coarse crumbs. In a separate bowl, beat together buttermilk,
eggs and vanilla; stir into crumb mixture. Spread half of the
batter evenly into a greased 9x13x2-inch baking dish. Carefully
spread filling over the batter. Drop remaining batter evenly
over filling with a tablespoon.
Directions for Topping
In a small saucepan over low heat, melt butter. Remove saucepan
from heat; stir in flour and sugar until mixture is crumbly then
sprinkle over batter. Lay foil on lower rack to catch any juicy
fruit spillovers. Bake at 350° for about 45 minutes, or until
cake is done. Cool cake in pan on rack. Cut rhubarb coffee cake
into squares to serve.
Strawberry Butter
2 ½ Cups frozen strawberries, thawed and drained
1/2 pound butter, softened
1 cup icing sugar
Place ingredients in food processor or blender and process until
smooth and creamy. Chill. Delightful on your morning bagel or
spread onto baguettes to be served with various fresh fruit for
your next potluck .
Easy Frozen Strawberry Cream Cake
Crust:
¾ Cup Melted butter or margarine
1 ½ Cup Flour
½ Cup Brown sugar
¾ Cup Finely chopped pecans or almonds
Combine: butter, stir in sugar, flour and finely chopped nuts.
Spread over large cookie sheet. Bake at 375 degrees Fahrenheit
oven for 15 to 20 minutes. Break into crumbs. Sprinkle 2/3 of
hot crumbs into 9x13 inch pan or 10-inch spring form pan, press
down.
Filling:
2 Egg whites
¾ Cups White sugar
3 ¾ Cups Frozen sliced strawberries with juice, partly thawed
(15 oz)
2 Tbsp. Lemon juice
1 Cup Whipping cream
Combine: egg whites, sugar, strawberries and lemon juice. Beat
on high speed until thickened and volume is increased. This will
take approximately 10 minutes.
Beat whipping cream until stiff. Fold into strawberry mixture.
Turn into crumb-lined pan. Sprinkle reserved crumbs over top.
Cover and freeze overnight or until needed. Makes 15 generous
servings.
The Rushton Boys’ Favorite Strawberry Cake
1 White cake mix
2 pkg strawberry Jell-O
Topping Variation:
1 of Cool Whip
½ Cup Frozen Sliced Strawberries in syrup
OR: 1 tsp vanilla & 1 envelope whipped topping combine with 1
cup milk, stir until smooth, fold in strawberries
Prepare and bake as directed on cake mix in a 9x13 inch pan. Cool
cake in the pan. Boil 2 cups of water and mix with the two
packages of strawberry Jell-O. Using a fork, pull back sections
of the cake and spoon in the strawberry Jell-O mixture. Place
into the refrigerator. Fold frozen sliced strawberries into the
cool whip. Spread the mixture over the cake, cool in the
refrigerator for 2 hours, then serve.
Store in the refrigerator.
Rhubarb Squares
Combine:
1 c. flour
1/3 c. powdered sugar
1/3 c. butter
Filling:
1 c. sugar
1/4 c. flour
2 eggs, lightly beaten
1 tsp. vanilla
3 Cups finely chopped fresh or frozen rhubarb
Combine flour & powdered sugar; cut in butter until mixture
resembles coarse crumbs. Press into the bottom of a greased
11-inch x 7-inch x 2-inch baking pan. Bake at 350 degrees F for
12 minutes. For filling, combine first four ingredients. Stir in
rhubarb; pour over warm crust. Bake at 350 degrees F for 35-40
minutes or until toothpick comes out clean. Cool on wire rack.
Serve warm if desired. Store in refrigerator.
Apple Upside Down Cake
1/2 cup butter
1 cup light brown sugar
2 tablespoons evaporated milk or cream
2 cups sliced apples
1 1/2 cups sifted flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
1/2 teaspoon vanilla extract
Mix together 1/2 cup butter, 1 cup brown sugar, and 2
tablespoons evaporated milk or cream; spread in bottom of an
8-inch square baking pan. Arrange sliced apples on the brown
sugar mixture. Sift together the flour, baking powder, cinnamon
and salt.
Cream shortening with sugar; beat in egg the add sifted
ingredients alternately with 1/2 cup milk and the vanilla
extract.
Pour batter over apples. Bake at 350° for 35 to 45 minutes,
until cake is done.
Gooey Caramel Apple Cake with Caramel Topping
1 cup light brown sugar, firmly packed
1/2 cup vegetable oil
2 teaspoons ground cinnamon
1 tablespoon vanilla
2 large eggs
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 medium tart apples, peeled, cored and coarsely chopped
Caramel Topping, heated
In a mixing bowl with electric mixer, beat together sugar, oil,
cinnamon, and vanilla. Add eggs one at a time, beating well
after each addition. Mix in the flour, baking powder, and salt,
stirring just until blended.
Pour apple cake batter into a greased 9-inch square pan. Bake at
350° until cake springs back when touched lightly in the center,
about 30 to 40 minutes. With a fork, pierce cake all over. Pour
hot caramel topping over cake. Serve warm or at room temperature
with a dollop of sweetened whipped cream or whipped topping
Caramel Topping:
• 1/2 cup light brown sugar, packed
• 1/4 cup butter
• 1/4 cup heavy cream
• 1 teaspoon vanilla
Combine brown sugar, butter, and cream in a heavy saucepan over
medium heat; bring to a boil. Reduce heat to a simmer; continue
cooking and stirring for 5 minutes. Remove from heat and stir in
vanilla. Pour caramel topping over hot apple cake.
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