Customers and Grannies Recipes:

April 2010, Bonnie writes:

"I was looking at the recipes on your site and wanted to share a couple of mine. My version of the trifle is

Strawberry Angel Trifle

Bake an angel food cake from a box mix (I like Duncan Hines) and let cool, or use a store-bought angel food cake. All other ingredients are the same as Jenn's. I prefer Cook and Serve or home-made pudding over instant, but instant pudding works well too.

Tear or cut cake into chunks about 1 to 2 inches. Line bottom of trifle dish with a layer of angel food chunks. Cover cake layer with strawberries (they will soak into and moisten the cake), then a layer of pudding, then a layer of Cool Whip. Repeat layers ending with Cool Whip on top. Decorate with reserved strawberries. This has never failed to disappear as soon as it is served!.

A variation is to mix 8 oz. softened cream cheese and 1/2 cup sugar, Splenda, or Whey-Low with the pudding for the pudding layers.

Bonnie's Sweet Berry Strawberry Smoothie

1 ripe banana

1 cup frozen ripe Sweet Berry Farm strawberries

1 cup milk (whole, 2%, skim, Soy... your choice)

(1 Tbl Splenda, Whey-Low, or sugar - optional)

1/2 tsp vanilla

Blend in blender until smooth. Makes two small servings or one large, adult-size, quickie meal (or sweet-dream-inducing bedtime snack!).

If using fresh strawberries, add some ice cubes or crushed ice for smoothie consistency.

Substitute vanilla or plain yogurt for the milk for a thicker, but still very healthy smoothie.

If any is left over (ha, that's a joke!) pour into popsicle mold or paper cup (add plastic spoon or popsicle stick for handle) and freeze for healthy Strawberry Dreamsicle.

Bonnie's Frozen Sweet Berry Yogurt

1 cup plain thick Greek Yogurt

2 Tbl local raw honey (or any favorite honey or agave nectar)

1/2 cup sliced fresh Sweet Berry strawberries

Tiny pinch of salt - optional

Slightly crush strawberries. Add honey, yogurt and salt and mix well. Pour into shallow dish and freeze for 30 minutes. Remove from freezer and whisk until frozen edges are incorporated into unfrozen mixture. Return to freezer and repeat at 30 minute intervals until desired consistency is reached.

If smooth consistency is desired, blend all ingredients in blender prior to freezing. For larger servings, double or triple ingredients and freeze in ice cream freezer.

Enjoy!

Thanks for providing such wonderful, fresh, straight from the earth, products! I pick pounds of Sweet Berry strawberries every spring and freeze them so we can enjoy them year round! My husband now refuses to drink champagne unless there is a Sweet Berry strawberry in the bottom of his glass! No joke, that's the absolute truth!!"

Editors note: "Thanks Bonnie, these sound delicious"

April 2010 Sandra submits:

Sandra's Whole Wheat Strawberry Short Cake

Ingredients:

4 eggs, separated
3/4 cup sugar, divided*
1 cup whole wheat flour
1/3 cup water
1/4 cup oil
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1 pound (about 2 cups) fresh strawberries, washed and sliced
1 cup whipping cream
1 tablespoons sugar
1/2 teaspoon vanilla

Instructions:

1. In a large bowl with electric mixer at high speed, beat egg whites until soft peaks form. Continue beating at high speed and add 1/4 cup sugar, about 2 tablespoonfuls at a time. Beat well after each addition, until sugar is completely dissolved and egg whites stand in stiff peaks.

2. In another mixing bowl, use an electric mixer to combine the egg yolks, flour, water, oil, baking powder, vanilla, and 1/2 cup of sugar. Using a rubber spatula, gently fold the flour mixture into the beaten egg whites until completely blended. Pour batter into a greased and floured 9-inch springform pan or two smaller round cake pans.

3. Bake cake at 325 degrees for about 40 minutes or until the top of the cake springs back when lightly touched with finger and cake tests done. Remove from oven and allow to cool completely before removing from pan. The cake will sink slightly as it cools.

4. Beat whipping cream in a chilled bowl on high until soft peaks form. Add a tablespoon of sugar and 1/2 teaspoon vanilla and continue beating until cream is stiff.

5. To serve, spread the whipped cream over the cake. Top with strawberries. Cut into slices and serve! Or, cut into slices and top each slice with whipped cream and strawberries just before serving.

Jennifer to the rescue, and only a year since Johnny's recipe! Thanks Jenn.

Jenn's Elegant Strawberry Trifle

You will need a trifle bowl or deep glass bowl for this. It is pretty to see the layers!
1 family size (13 X9) brownie mix, baked as directed and cooled ( I use Betty Crocker's fudge brownie mix), and cut into 1 " squares
2 large vanilla instant pudding mixes, made as directed
2 containers of cool whip
5 cups fresh sliced strawberries (save 1/4 cup or so for garnish on top)

Bottom layer: layer bottom of dish with brownies (relatively flat)
2nd layer: spread vanilla pudding evenly over brownies
3rd layer: Spread 2 cups strawberries over pudding
4th layer: 1 cool whip container, spread evenly

Repeat, ending with cool whip on top

Make a pretty design with leftover strawberries for top
Store in fridge until ready to serve. Crowd please, potluck pleaser & ma & pa pleaser too!
Hint: Frozen strawberries (*note from webmaster: surely freshly picked, lusciously sweet Strawberries right of the vine at Sweet Berry Farm are first choice) can be used. I also have used cheesecake, white chocolate and chocolate flavored puddings. Use your imagination!!

YES!!!! after 5 long years of not being changed, Johnny French came to the rescue and sent in his special recipe. Thanks Johnny! Won't someone please send in another recipe before the next 5 years goes by?

Blackberry–Peach Pie by Johnny French

Blackberries 3 cups

Two large Stonewall peaches, sliced, but not skinned (approx. 1 cup)

Kraft Minute Tapioca 1/4 cup

Splenda or sugar 1 cup

Lemon juice 1 Tbsp.

Cinnamon powder 1/8 tsp.

Butter or margarine 1 Tbsp.

Pair of pie crusts

Combine berries, tapioca, sweetener, lemon juice and cinnamon in large bowl. Mix well and let stand 15 minutes. Line 9-inch pie plate with pie crust and fill with mixture from bowl. Place slices of peach on top of the mixture and top it all with dots of butter. Cover with top crust, seal and flute edge. Cut several slits in the middle of the crust. Bake in oven preheated to 400 degrees for 50 minutes.

This recipe just happened because after picking the berries at the Sweet Berry Farm in Marble Falls we made a stop in Stonewall for some early season cling peaches. On measuring out the berries into 4-cup batches for freezing, the last batch was a cup short, so, as the old Navy pharmacist’s mates used to say, it was “QSed” (Quantity Sufficient) with the peach slices.

Berry Delicious Black Bottom Pie

1/4 cup Chocolate Chips
1 Cookie or graham pie crust
12 ounces of Cream Cheese (1 and 1/2 pkg. of cream cheese)
1/2 cup prepared icing
1 teaspoon Vanilla Extract
15-20 Strawberries
Whip Cream for garnish

Melt chocolate chips in double boiler or in the microwave and drizzle on
bottom of pie crust. Blend together cream cheese, icing and vanilla until
smooth. Spread the cream cheeese mixture over drizzled chocolate on crust
and arrange the Strawberries on top of cream cheese mixture with
ends pointed upward. Finally, put whipped cream on top of strawberries and
serve. Serve and enjoy!
('thanks' Holly Wise for providing this recipe)

INGREDIENTS:

Pie crust mix for single crust 9-inch pie
1/2 cup finely ground almonds
Water
1 package (8 ounces) cream cheese, softened
1 1/2 tablespoon sugar
2 pints fresh strawberries washed and stemmed
2 ounces semi-sweet chocolate, melted
Chocolate leaves (recipe follows)
Ground almonds, for garnish

DIRECTIONS:

Combine pie crust mix and almonds; mix in water as directed on package. Roll
out pastry on floured surface and use to line a 9-inch pie plate; crimp
edges. Prick bottom and sides of pastry shell with a fork. Bake in
400-degree oven 8 to 10 minutes, until golden brown. Set aside to cool. In
mixing bowl beat cream cheese and sugar until smooth. Gradually beat in 3/4
cup of the berries to crush. Spread mixture in prepared pastry shell. Dip
tips of remaining berries in melted chocolate; arrange upright over cheese
layer. Sprinkle with ground almonds. Arrange chocolate leaves around outer
edge of pie. To serve, cut wedges.
('thanks again' Holly Wise for providing this recipe)

3 pints fresh Sweet Berry Farm Strawberries
1 BAKED PIE SHELL
2 TBSP. CORNSTARCH
4 TSP. FLOUR
1 CUP SUGAR
WHIPPED CREAM

Wash, drain, and hull fresh strawberries. Allow strawberries to juice. Add water if necessary to make 1 1/2 cupfuls. Cover cooled pie shell with strawberries, keeping out a few for garnish. Bring juices to a boil over low heat; add cornstarch, flour, and sugar. Continue boiling, stirring constantly. Boil for 1 minute. Chill for several hours. Cover strawberries n pie shell with cooled juices. Chill again. Try to make the pie in the morning and serve it that evening. Cover with whipped cream and garnish with strawberries.
YIELD: 6 SERVINGS

1 POUND FRESH STRAWBERRIES
1 ENVELOPE UNFLAVORED GELATIN
1/4 CUP COLD WATER
1/2 CUP MILK
1/3 CUP HERSHEY'S COCOA
1/3 CUP SUGAR
1/2 TEASPOON PURE VANILLA EXTRACT
1 CUP WHIIPPING CREAM
Wash,drain and core strawberries. In blender container, sprinkle gelatin over water. Let stand 5 minutes to soften. Heat milk until hot, but do not boil. Add to the gelatin mixture. Process on low speed until gelatin granules are dissolved, about two minutes, scraping sides of blender with rubber spatula. Add cocoa and sugar; blend until sugar is dissolved. Add strawberries and vanilla and blend well. Add whipping cream and blend well. Pour into dessert dishes. Cover and refrigerate until serving time.
YIELD: 6 SERVINGS

1 PACKAGE (3 oz.) JELL-O STRAWBERRY FLAVOR GELATIN
1 PACAGE (4 SERVING SIZE) JELL-O VANILLA FLAVOR PUDDING AND PIE FILLING
1-1/4 CUPS WATER
1-1/2 PINTS FRESH STRAWBERRIES, HULLED AND SLICED
1/4 CUP ORANGE LIQUER
Combine gelatin and pie filling mix in saucepan. Stir in water. Cook and stir over high heat until mixture comes to a boil. Remove from heat; stir in strawberries and liqueur. Chill until slightly thickened. Serve as a sauce over ice cream or slices o angel or pound cake. Store covered in the refrigerator; reheat over low heat.
YIELD: 4 CUPS.

1/3 cup butter or margarine
1 cup (6 ounces) semisweet chocolate pieces, divided
1/2 cup port wine, divided
2 eggs, separated
1/2 cup sugar, divided
1/2 cup flour
1 pint basket fresh strawberries, stemmed and sliced
1 cup whipping cream, shipped and sweetened

In double boiler over simmering water, melt butter and 1/2 cup of the
chocolate in 1/3 cup of the port. Stir and cool. In mixer bowl beat egg
yolks with 6 tablespoons of the sugar until thick and pale. Gradually beat
in chocolate mixture. Mix in flour and remaining chocolate. In another bowl
beat egg whites with remaining sugar just until stiff; gradually fold into
chocolate batter to blend. Pour into greased and floured 9-inch round layer
cake pan. Bake in 325-degree oven 25 to 30 minutes until pick inserted into
center comes out clean. Cool in pan 5 minutes; loosen and invert onto plate.
With back of spoon press shallow indentation into center of cake. Toss
strawberries with remaining port; spoon into center of cake. Pipe or spoon
whipped cream around edge.
('thanks again' Holly Wise for providing this recipe)