Strawberry Jam Vinaigrette

 How are you doing on your New Years Resolutions this year?  Just like every year one of my top goals has to do with my health...  getting more sleep, exercising everyday and eating more veggies.  With this in mind, I try to have at least one salad a day.   I find that I will eat salads more if  I have some good stuff on hand, especially dressings (since I really hate most store bought ones-yuk)  Even though I get sick of the same old thing  I do not want to spend a lot of time creating some gourmet salad everyday.  Preparing some good dressing and stocking up on yummy salads stuff really helps you pull together a fantastic (even gourmet-ish) salad in minutes.  Today I am sharing one of my favorite dressings that is helping me eat more greens!

Years ago when I lived in Utah I had lunch at my friend Gina's house and she served the most wonderful salad with this dressing.  Of course I asked her for the recipe, and she kindly shared it with me.  I have since made this many times.  It is the perfect dressing in my opinion.  I use my homemade strawberry jam with great results.  I bet you could easily substitute any jam to change the flavor.  You can throw together a salad in minutes with whatever you happen to have on hand.  The possibilities are endless, but here are a few ideas to get you started:

Choose one or more from each list for a perfectly wonderful salad
*Greens: spinach, romaine, butter , green leaf etc
*Fruit: berries, apple slices, mandarins, pear slices, dried cranberries
*Nut: walnut, pecan, almonds, cashews, sunflowers (try to saute them with butter first, or sugar them--melt a few tablespoons of sugar in a pan add nuts and stir--watch carefully they burn very easily)
*Cheese:  Feta, Blue Cheese, Brie, Swiss, cheddar, gouda,  shaved parmesan
**If you are not a fan of cheese--try Avocado-yum!
**To make a more hearty salad try adding grilled chicken, sliced cold cuts, shrimp or salmon

Strawberry Vinaigrette
submitted by Melanie~ www.thesisterscafe.com

1/2 c red wine vinegar
1/3 c sugar
3/4 c oil
1 tsp salt
1 tsp pepper
1/2 tsp dry mustard
1/2 cup strawberry jam or jam of choice

Put in a jar with a lid and shake to combine, or place in the blender and pulse.  Keep in fridge.  ENJOY on your favorite salad!

White Chocolate Mousse Stuffed Chocolate Dipped Strawberries

Happy Valentine's Day to the readers we love!  I hope you all have fabulous and happy plans for this special holiday.  But just in case you don't, or just in case you need a little pizzazz...  let me introduce (drum roll please)...  White Chocolate Mousse Stuffed Chocolate Dipped Strawberries!  (I know the title's a mouthful, but I couldn't figure out what to leave out!)  I have a thing for chocolate dipped strawberries.  They rank right up at the top of my "favorite things" list.  To illustrate this point, my husband proposed to me with 24 dozen roses, a diamond ring, and a box of chocolate dipped strawberries.  Now stuff decadent white chocolate mousse into strawberries dipped into creamy milk chocolate, and I really start to go weak at the knees.  These babies are my new favorites.  I know cheesecake stuffed strawberry recipes float around now and again, and I've tried a few of the recipes for them.  Let me just say... my stuffed strawberries kill cheesecake stuffed strawberries.  It's not even a fair comparison. So are you convinced?

White Chocolate Mousse Stuffed Chocolate Dipped Strawberries
Submitted by Mindy ~ The Sisters Cafe

3.5 ounces white chocolate squares (3.5 one ounce squares)
1 1/4 cups half and half
1 cup heavy cream
1 teaspoon vanilla
1 3.4 ounce instant vanilla pudding mix
Large strawberries with stems removed and hollowed out (I used a paring knife to do this)
Chocolate Chips (Guittard chocolate chips work well)

Heat chocolate chips in a microwave safe bowl at 50% power for 2 minutes.  Stir until the bowl is no longer warm.  Continue to heat in 30 second intervals, stirring between until the chips have completely melted.  Dip the strawberries and place on wax paper or silpat.

In a microwave safe bowl, microwave white chocolate and 3/4 cup half and half 1 1/2 minutes.  Let sit one minute; whisk.  Transfer to chilled bowl.  Chill 45 minutes.  Add remaining half and half, cream, and vanilla pudding.  Beat until stiff.  Pipe into hollowed strawberries.

Remelt the chocolate chips at 50% power and pipe over the top of the stuffed strawberries if desired.  (I usually just use a sandwich bag with the corner cut out for this part).

 

Ghost and Mummy Chocolate Covered Strawberries

I love chocolate covered strawberries!  Eating them makes me feel pampered... or somehow like it is a special occasion.  Plus, they are the quickest dessert, and they are always a hit. Whenever I make them, people get excited.  And I'm talking big people, little people, and somewhere-in-between people .  Everyone.  So I thought why not for Halloween?  And I'm glad I did.  These ghost and mummy strawberries turned out darling!  I used an edible ink pen (I bought mine on Amazon- I included the link for you below, but I've seen them in the cake decorating section of Walmart, too.) for the ghost faces and the mummy eyes.  But you could also use mini chocolate chips for the eyes and melted chocolate for the mouth... though that would be trickier, I'm guessing.  I think I'll stick to the easier edible ink pen. Enjoy and have a Happy Halloween!

Ghost and Mummy Chocolate Covered Strawberries
Submitted by Mindy ~ The Sisters Cafe

1 pound strawberries
1 package of white chocolate chips (I like Guittard) or candy melts
1 edible ink pen

Wash and allow the strawberries to dry.  Set out wax paper or a silpat.  Melt the chocolate on 50% power in the microwave for two minutes.  Stir until the bowl no longer feels warm.  Then microwave for 30 seconds at 50% power, stirring in between, until the chocolate is completely melted.  Hold the strawberries by the stem and roll in the chocolate until covered.  Then gently place on wax paper.  Allow the chocolate to harden, then draw the ghost faces and/or mummy eyes.  Now pipe white chocolate onto the mummy strawberries to look like wrappings (I like these bottles better than piping bags).  You don't have to be careful when you pipe the chocolate. I just do a combination of rotating the strawberry and looping the piping hand around the strawberry, and they turn out pretty cute.

Frozen Strawberry Lemonade

Have I mentioned that the HOT HUMID Southern Summers  are a trial for me?  Well, they are!  Man, just walking outside to get the mail, leaves you hot and sweaty and in need of refreshment:)  One afternoon I was at the grocery store and saw this all natural 'Simply Lemonade' on sale and I thought of those yummy frozen lemonades that are sold at fairs and amusement parks in the summer.  I thought it would be fun to recreate that sweet treat at home.  Let me tell you .....it was SUPER good!  My family LOVED this homemade slushy!  It was the perfect refreshment on a hot summer evening.  Now this is not an exact recipe, you could even change the fruit.  I think raspberries or peaches would be fantastic.  If you use fresh fruit, simply add ice to reach the desired consistency.  Enjoy!

I am back to posting my weekly menus here.

Frozen Strawberry Lemonade
submitted by Melanie~ The Sisters Cafe

Frozen or fresh strawberries
Lemonade
ice (if using fresh fruit)
sugar, if desired

Fill your blender up with  the desired amount of frozen strawberries.  I had frozen strawberries up to the 4 cup line.  Pour in lemonade--I used about 3-4 cups.  Blend.  Taste.  Depending on the sweetness of your berries, you may need to add a little sugar.  Start with a little and  check it again, adding until you love it:)  My strawberries were sweet enough and I did not add any sugar.

If you choose to use fresh fruit, add ice a cup at a time,  to create the same slushy result.

Very Strawberry Stuffed French Toast

Oh my goodness, this breakfast is seriously heavenly!!!  I never thought anything could rival my favorite Lemon Ricotta Pancakes, but this just might!  I made this for my family's 4th of July breakfast and it was perfect.  In fact, it would be perfect for just about any holiday breakfast in my opinion.  Of course I love fresh strawberries with pretty much anything, especially french toast, but the zesty orange cream cheese mixture in the middle was what really caught my attention.  Yum!  If you're morning looks like it's going to be a busy one, I would recommend making the strawberry syrup, cutting the fresh strawberries, and setting out the appropriate condiments the night before.  Hey if you want to make your life really easy, set the table the night before!  Enjoy.

VERY STRAWBERRY STUFFED FRENCH TOAST

Submitted by Amy ~ The Sisters Cafe
Recipe Source: adapted from Sandra Lee recipe

1 package (8oz) cream cheese, softened
2 T. strawberry preserves
1 T. shredded orange zest
4 eggs
1 cup half-and-half
2 T. frozen orange juice concentrate, thawed
1 1/2 t. vanilla extract
8 slices Texas Toast-style bread
Strawberry Syrup (I like this one of Erin's)
Butter
Sliced fresh strawberries
Powdered sugar (optional)
1 Decorating bag or small sandwich bag

In a small mixing bowl, stir together softened cream cheese, strawberry preserves and orange zest until smooth. Set aside.

In a bowl, whisk together the eggs, half-and-half, orange juice concentrate and vanilla extract. Pour into a shallow bowl or pie plate. Set aside.

With a paring or serrated knife, very carefully slice a pocket into the side of each bread slice (do not cut all the way through the bread). It's okay if you accidentally cut through the side of the bread a little, just do you best. Using a good quality bread and knife will make this task easier. Fill pocket with a heaping spoonful of cream cheese mixture. I have found that the easiest way to add the cream cheese mixture for me is to spoon it into a decorating bag (typically used for icing cupcakes) and insert it into the pocket that way. If you don't have any decorating bags, a small hole cut in the bottom corner of a plastic sandwich bag should do the trick as well. If you have any leftover cream cheese, save it for later as a delicious smeare on bagels, crackers, etc!

Pull out your favorite griddle or skillet. Carefully dip filled bread in egg mixture and brown for 1-2 minutes per side or until cooked. Serve hot with butter, strawberry syrup, sliced fresh strawberries and powdered sugar. Makes 4 servings.

4th of July Strawberries

Aren't these strawberries so cute?  The fourth of July is such a fun holiday with barbecues, family and friends, and lots of parties. So creating great food for it is a blast!  I love holiday themed food.  And apparently my two year old does, too.  He insisted on sitting practically on top of the plate while I took pictures of these little beauties.  As I was snapping away on a close-up, I caught movement out of the corner of my eye... I pulled away from the camera just in time to see a strawberry make its way back to the plate with one small bite gone!  It was so cute I had to laugh.  And by the time I was done with my "photo shoot" there was another strawberry missing a chunk from it's middle and yet another that had gotten a good lick.  As I was laughing at my two year old and my failure to save the strawberries from little hands, I was reminded that this is what it is all about!  All the sisters love to cook, but what we really love the most about it is the way it brings our family together.  Have a fabulous 4th of July!!

4th of July Strawberries
Submitted by Mindy ~ The Sisters Cafe

Strawberries, washed and dried
White chocolate
Blue sugar, edible glitter, or sprinkles (blue sugar is shown in the picture)

Place blue sugar in a bowl.  In a separate bowl, melt the chocolate in the microwave on 50% power for two minutes.  Stir until the bowl is no longer warm.  Then microwave for 30 second intervals at 50% power, stirring after each, until the chocolate is completely melted. Dip the lower two thirds of the strawberries in the melted white chocolate.  Then, dip the lower third of the strawberries in the blue sugar or spoon it onto the strawberry.  Place on wax paper or Silpat until completely cool.

Recipe source: here, here and here

Ben and Jerry's Strawberry Ice Cream

Mindy and I must be one the same wavelength this week, hooray for HOMEMADE ICE CREAM time! Please excuse my melty picture. Ice cream sure doesn't wait for the perfect shot! This recipe is one my Mom made for me last summer, when she had a lot of extra strawberries on hand, and it's great! It's one of the most popular recipes from the Ben and Jerry's Homemade Ice Cream recipe book. So good and the perfect treat on a warm summer's night.

Ben and Jerry's Strawberry Ice Cream

Submitted by Amy ~ The Sisters Cafe

1 pint fresh strawberries, hulled and sliced
1/3 c. sugar
Juice of 1/2 lemon
Sweet Cream Base (see below)

Most popular sweet cream base (this base is especially good as a background for fruit, cookies, and candy):
2 large eggs
3/4 c. sugar
2 c. heavy or whipping cream
1 c. milk

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Makes 1 quart. 

Welcome Berry Season!

It's that time of year again!



Berries, berries, berries!  Yum!  Have you noticed that all the berries are on sale lately?  Take advantage of the berry season to have some fun with your family. See if there are any U-Pick farms in your area. Here is one online resource I have discovered:   pickyourown.org I live in Michigan where there are lots of places to choose from. I've gone berry picking with friends (with and without our kids), with my husband for a fun and different date, with visitors from out of town, and of course with the whole family.  We've mostly done blueberry and raspberry picking, but I'd love to discover a blackberry patch around here.  As for strawberries, I have a little patch in my backyard that is more productive that you would think. I picked these strawberries in the picture this morning while I was out watering the garden.

There are so many things to do with berries during their on-season.   First of all, after coming home with your fresh berries, you must enjoy them with a drizzle of cream and a sprinkle of sugar.  It's pure Lusciousness.  And the kids find this tradition especially exciting! :)

Try some recipes that spotlight fresh berries in their full sun-ripened glory!  For all our berry recipes, search under the Recipe Archives Tab under the Berries category. (PS. This index will be revamped very soon for easier use.)

Try the Fruit Pizza that Amy posted last week:

Patriotic Berries and Cream Trifle:


White Chocolate Mousse Tartlettes:


Strawberry, Pinenut and Feta Salad:


...to name a few...
And of course, don't forget the classic: Homemade Freezer Jam!



I always make homemade strawberry freezer jam every Spring.  This year I also made blackberry freezer jam for the first time.  After trying some of my friend, Jenny Balmforth's, homemade blackberry jam at her house, I just had to make some of my own. It was heavenly!  If you're buying your berries at the grocery store, wait for the 10 for $10 sales, where you can buy a 6-oz container of raspberries, or a similar size of blackberries, or a 1 lb container of strawberries for $1 each. (And you don't have to buy ten of them to get that price, fyi.)  That's as good of a deal as you will find at the local grocery store.  I prefer to use the regular pectin that comes in a box for homemade freezer jam. It's a ratio of about 3 cups of crushed berries and 5 cups of sugar. (I confess that I don't really like the lower-sugar pectin varieties.) I follow the Quick & Easy Freezer Jam recipe, which entails crushing the berries, mixing in sugar, combining the powder pectin and some water on the stove, and then mixing it all together for three minutes. It is SO easy.  I can't wait to share Jenny's half-white, half-wheat homemade rolls. When I had her homemade blackberry jam on one of the warm rolls, it was pure heaven. I'll be posting those soon, so stick around!

Wonderful Fruit Pizza

My friend Heather made these for a baby shower for another friend of ours. I couldn't stop eating them! I love fruit pizza and this version is great!   "I need this recipe." I told her. She just smiled and said, "I know. They're my favorite." Something about the buttery crust, cream cheese frosting, and fruit just makes these hard to stop eating! I love that you can add basically whatever fruit you have in the fridgetoo. Strawberries and kiwi are definitely my favorites but the possibilities are endless!

Wonderful Fruit Pizza

Submitted by Amy ~ The Sisters Cafe

Crust:
1 c. sugar
1 stick butter
2 eggs
2 c. flour
1/2 t. salt
1/2 t. baking powder
1/2 t. baking soda

Frosting:
11 oz. cream cheese, softened
1 c. sugar
1 t. vanilla

Sliced fruit for topping-strawberries, kiwi, banana, mandarin oranges, peaches, berries, etc.

Cream sugar, butter and eggs together. In a separate bowl, mix together flour, salt, baking powder, and baking soda. Slowly add to sugar/butter mixture and mix to form soft dough. Spread on a greased jelly roll pan. (I just used a regular cookie sheet, and worked the dough with my floured hands to evenly spread dough-worked great) Bake at 375 degrees for 10-15 minutes. Set aside and cool.

Mix together icing ingredients and spread on cooled crust. Refrigerate until ready to serve. Just before serving, cut into bars. Place desired cut fruit on each square and serve!

Strawberry Shortcake with Almond Glaze

Before I get to the amazing cake...I want to announce the winner of the Gathering of Friends Cookbook set!  I am so sorry that I couldn't post it yesterday as promised.  My area was hit  by the tornados (I posted a couple of shots here that were just a mile or two from us).  My family and home are fine but the phone lines and internet  have been out for almost a week.  As of late last night we had interenet back up, yeah:)  With our recent move to this new .com site some of the entries (comments) from the original post did not all transfer, but I want you to know that they were not lost!  I used random.org to come up with the winning number and then I painstakingly counted from the start of the comments on our old blogger site to locate the winner.  And the lucky winner is...

CAROL ANN who said:

I would love these books so much!  They are beautful and I know I would use them all the time in preparing gatherings for my family and friends.  Thank you for this opportunity sisters!  I love love love your site and use it all the time!! Thank you!

Congratulations Carol!  Email me at melandboys@gmail.com with your address and I will get these right out to you!  For those of you who did not win, there is still a great special going on at the Gathering Of Friends website of Buy 3 get 1 Free.  The perfect offer for a Mothers Day gifts, Birthday gift or even wedding gift.  Or pair up with a friend or sister and you can each get two and save a little money while you are at it!  These cookbooks really are worth every penny!  I love them and would recommend them for anyone:)

And now for another recommendation...this cake is pretty and incredibly delicious, I promise:)

I made this cake for our Easter dinner dessert and it turned out divine!   I thought it turned out beautiful and hoped it tasted as good as it looked:) Luckily, I am happy to report it tasted divine! The almond flavor in the cake and glaze was incredible paired with the whipped cream and strawberries!  Yum! All our dinner guests loved it and ate every last morsel on their plate!  I think this may be the only strawberry shortcake I ever make. It was gorgeous, easy to make and tasted FANTASTIC!  Ever since I made it I have been excited to share it with all of you!  I think this would make the perfect dessert for a special occasion, like Mothers Day :), or any occasion you want to celebrate someone special!

Strawberry Shortcake with Almond Glaze

Submitted by Melanie, source Bateman Buzz

1 yellow cake mix

1 cup sour cream

4 eggs

1 small vanilla pudding mix

1/2 cup oil

1/2 cup water

2 tsp almond extract

Mix all the above ingredients together for a few minutes until well combined.  Pour the batter into 2 round cake pans.  Bake in a preheated 350 degree oven for 45-50 minutes.  Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

Almond Glaze

2 cups powdered sugar

3 Tb butter, melted

2 tsp almond extract

1-2 Tb milk, if needed

Mix the glaze ingredients together while the cake cools.  Once semi cooled, prick the cake with a large fork or the back of a wooden spoon.  Spoon the glaze over the two round cakes letting it sink in.  Save about 1/3 or so of the glaze and set aside.

1 pint whipping cream

powdered sugar to sweeten

1-2 pounds of fresh strawberries, sliced

Whip cream with 2 Tb powdered sugar, using a mixer.  Wash dry and slice the starwberries and set aside.

Assembly:

Place one of the glazed cake rounds on a cake stand or large plate.  Top with freshly whipped cream and a layer of strawberry slices.  Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern.  Next drizzle the more of the almond glaze over the top and down the sides.  Store in fridge until ready to serve.  Enjoy!

Recipe Source: Bateman Buzz --Thank you Sara for a truly remarkable cake!!

Strawberry Cream Cheese

This cream cheese is amazing!  Seriously, it is so creamy and sweet and delicious.  You will love it! Of course you have to have it on a GOOD bagel - none of that packaged stuff from the grocery store.  A bakery bagel would be great or you can try homemade bagels which are pure heaven.  Making bagels might seem intimidating, but they are actually quite easy and foolproof! Believe me - they are. Try this recipe here. In a nutshell, to make a bagel:  1) mix dough  2) let dough rise  3) form dough into bagel shapes  4) boil bagels for 30 seconds  5) Bake bagels.  :) Try it!

I regress. Anyway, back to the cream cheese. You need to make the Strawberry Syrup that I posted last Saturday for this recipe. It usually makes 2 cups or so of syrup, so if you don't particularly want strawberry syrup but you do want strawberry cream cheese, I cut the syrup recipe into thirds for you and posted it below. It will make *roughly* 2/3 cups of syrup. So if you don't want any syrup leftovers, mix 1/2 cup of it with two bars of cream cheese.  If there is only a little syrup left over, just add it in. It will be a little more strawberry tasting, which is fine. If you have another quarter cup left over, you can add another bar of cream cheese... and you'll have lots of strawberry cream cheese. :) Or you can just make pancakes sometime for the leftover syrup.  You get to choose. :)

-

Strawberry Cream Cheese

Submitted by Erin  ~  The Sisters Cafe

1/4 cup strawberry syrup (recipe below)

1 8-oz package regular cream cheese (NOT Neufchatel cheese or less-fat cream cheese), softened 

For strawberry cream cheese, mix cream cheese and 1/4 cup of strawberry syrup until smooth and creamy.  Serve on warm bagels.

smaller version of Strawberry Syrup recipe:

1/3 cup sugar

1 tsp cornstarch

dash cinnamon

2/3 cup thinly sliced fresh strawberries, roughly chopped

-

For strawberry syrup, combine sugar, cornstarch, and cinnamon in saucepan - stir in strawberries.   Bring to a boil over medium heat - cook and stir for 2 minutes or until slightly thickened.   Remove from heat and cool slightly. Makes approximately 2/3 cups.

Original recipe for Strawberry Syrup is here. (It is easy to half, which would make 1 cup of syrup. The recipe above is 1/3 of the original recipe.)

Strawberry Syrup

When strawberries go on a great sale, we have strawberries with everything!  I brought home oodles of strawberries the other day, and I have been having lots of fun with them in the kitchen. :) We’ve been enjoying Spinach and Strawberry Salad, homemade Strawberry Jam, Strawberry and Yogurt Parfaits with our favorite homemade Granola, plus this wonderful Strawberry Syrup.  Thank you to my friend, Alana DeGooyer, for this recipe. :) This simple and delicious syrup is a favorite around here. As you may already know, we are all diehard Coconut Syrup lovers at my house, and we have it with every breakfast. But every good thing needs a change, and this Strawberry Syrup is our next runner up.  Served with delicious Buttermilk Pancakes, this syrup just tastes like Spring!  I love it! (Oh, it looks like our recipe for Buttermilk Pancakes isn't on our site yet. We had better fix that! In the meantime, Melanie posted a wheat version here. I haven't tried adding wheat flour to them, but I'm sure they are still great!)

PS  You may want to reserve ¼ cup of this syrup for the fabulous Strawberry Cream Cheeserecipe I’m posting on Wednesday! I promise it will be worth saving some of this syrup for. The Strawberry Cream Cheese is amazing!

Strawberry Syrup

Submitted by Erin  ~  The Sisters Cafe

1 cup sugar
1 Tb. cornstarch
1/4 tsp. cinnamon
2 cups thinly sliced and then roughly chopped fresh strawberries

Combine sugar, cornstarch, and cinnamon in saucepan; stir in strawberries.  (The strawberry juices will dissolve the sugar and make a wet mixture.)  Bring to a boil over medium heat. Cook and stir for 2 minutes or until slightly thickened.  Remove from heat and cool slightly.

This makes approximately 2 cups of syrup.

*Note: frozen strawberries, thawed, would work too.

Lemon Ricotta Pancakes

These are the most amazing pancakes!!! Definitely another keeper for our growing pancake collection. I love the lemon-strawberry combination. I seriously think I might have to make these my birthday pancakes from now on (which means my hubby better start practicing...:). Maybe they taste a little bit more like a dessert than a regular pancake, and they take a few extra minutes to prepare, but I promise they are oh-so-worth it!

Lemon Ricotta Pancakes

Submitted by Amy ~ The Sisters Cafe

PANCAKES:
2 cups all-purpose flour
3/4 cup sugar
1/2 t. salt, plus a pinch for egg whites
1 heaping teaspoon baking powder
4 eggs, separated
1 heaping cup ricotta cheese
3/4 cup milk
2 Meyer lemons, zested and juiced
butter, for cooking the pancakes-optional
Powdered sugar, for dusting

STRAWBERRY COULIS:
1 quart strawberries, topped and quartered
1/2 cup sugar
1/2 cup orange juice

Toss the strawberries with the sugar and orange juice. Cover and let sit at room temperature for at least 30 minutes.

After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth. Return it to the rest of the berries and reserve until ready to use.

Sift together all of the dry ingredients for the pancakes in a large bowl. In another bowl, combine the egg yolks, ricotta cheese, milk and lemon zest and juice, and mix until it becomes homogeneous. Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined.

Preheat a griddle.

In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy.

Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter. (I usually just use non-stick cooking spray, but it's up to you:) Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake. When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip. Flip the pancakes and cook until the bottom is golden brown.

Remove the pancakes from the grill to serving plates. Top with the macerated strawberry coulis and garnish with powdered sugar.

Fruit Soup

I'm reposting one of Melanie's recipes that I've posted before, in November of 2008. That is just way too long ago. This amazing recipe deserves a second showing. I make this fruit soup all the time for baby showers and birthday luncheons. It is the epitome of chick food. Every time I bring it to a party it gets rave reviews. It's a sweet 'soup' made from tapioca and juice and brimming with cold refreshing fruit and berries. It is to die for! I love making it; it's unique and fun, and YUMMY. (Plus it's incredibly easy- Always a bonus when you are preparing lots of food for a party. Remember to start it the night before - see the recipe.)
Enjoy!

Fruit Soup
submitted by Erin ~ http://sisterscafe.blogspot.com
printable recipe

¾ c. sugar
1 c. water
1 c. peach juice (or another cup of water, which is what I always do instead)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)
6 oz orange juice concentrate
1 ½ c. water
2 cans mandarin oranges (with or without juice)
1 quart sliced peaches - (you can use 1 large can of peach slices, but I would not add the heavy syrup – I always try to use Lite peaches that have been bottled with pear juice and water, in which case I add the juice. Also, cut up the slices so they are bite-size.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving
1 bag frozen raspberries, thawed but still cool and firm (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color. I almost always use a tri-berry mix which includes raspberries, blueberries and blackberries.)

Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.
Add mandarin oranges and peaches. Before serving add strawberries, bananas, and raspberries.

Sweetheart Custard Dessert

I like to make this pretty dessert every Valentines. I love having a special recipe that I only make once a year, and this one just says LOVE all over it! :) I made this for a girl baby shower last week, and it was perfect since I consider this "chick-food." :) I originally found the recipe in a food magazine (when I remember the name of it, I'll include it), and it said to use a store bought pastry crust. Of all the times I've made this, I've only ever attempted to use a store bought pastry crust one year. I was running waaay late for a neighborhood Valentines party and decided to run to the store to buy a crust, quickly roll it out and then assemble the dessert and still not be too late. Well, it was a disaster. The store bought pastry was cracked and paper thin from the beginning. Rolling it out was a ridiculous endeavor. I will never attempt that again! Just making my own pie crust is way easier! (And now it's easier than ever for me because my sweet husband bought me an 11-cup capacity Cuisinart food processor last year, so making a pie crust is now a snap!) I prefer to use the Barefoot Contessa recipe for a double crust pie crust. I'll include that recipe at the end.

The great thing about this recipe is it's easy to make ahead and assemble just beforehand. You can make the pie crust and custard in the morning. Before the party I whip the cream and fold it into the custard, and slice the strawberries. Then I assemble it all together. Before drizzling it with chocolate, I sprinkle the edges of the tart with confectioners' sugar, so it looks pretty on the glass cake stand.

The first time I made this I cut out an 11-inch wide heart using 2 pieces of computer paper taped together. I just fold it and keep it tucked behind the recipe in my recipe binder, and I use it as the heart pattern every year. I just lay the paper pattern on top of the rolled out pastry and cut around it with a knife.

Happy Valentines!

Sweetheart Custard Dessert
Submitted by Erin ~ http://www.thesisterscafe.com/

Printable recipe

Pastry for double-crust pie (9 inches)
Confectioners' sugar 

CUSTARD:
2/3 cup sugar
3 Tbs cornstarch
1/4 tsp salt
11/3 cup milk
2 egg yolks
1/4 cup lemon juice

1 Tbs butter or margarine
1 cup heavy whipping cream
1/4 cup confectioners sugar 

TOPPING:
2 to 3 cups sliced fresh strawberries
2 Tbs semisweet chocolate chips
1 tsp shortening

Roll out each pastry between waxed paper (I just use my silicone mat) into a 12 inch circle; using an 11 inch wide heart shaped pattern, cut each pastry into a heart shape. Place on greased and floured baking sheets; prick with a fork. Bake at 450 degrees for 7-9 minutes or until golden brown. Remove to wire racks to cool. Sprinkle with confectioners sugar.

Meanwhile, in a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook
and stir 2 minutes longer. Remove from the heat. combine the egg yolks and lemon juice. Stir a small amount of hot filling into egg yolk mixture; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir in butter. Cover; refrigerate until cool. In a mixing bowl, beat the cream and confectioners' sugar until stiff peaks form. Gently whisk the lemon custard, then fold in whipped cream.

Place one pastry on a serving plate; spread with half of custard. Arrange half berries over filling. Repeat with second pastry and remaining custard and berries. In a microwave-safe bowl, melt chocolate chips and shortening. Drizzle over the top.

(With some leftover piecrust, I made a few little tartlettes. I reserved some pudding to put in the insides and topped them with strawberries and chocolate.)

Barefoot Contessa Pie Crust

Submitted by Erin ~ http://www.thesisterscafe.com/

Makes for two 10-inch pie crusts

12 Tbs (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tsp salt
1 Tbs sugar
1/3 cup very cold shortening
6-8 Tbs (about 1/2 cup) ice water 

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. (At this point, I like to divide it into two parts and make two discs.) Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board (I use a silicone mat) into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Sweet Strawberry Bread

Guess what everybody?? After 10 looooong days in a hotel with my 5 boys we are finally moving in to our home in Tennessee! Yeah! I am up to my eyeballs in boxes, but I can't wait to get back to cooking and baking soon! This was a bread I made before I boxed up my kitchen in Utah....Even though strawberry season is coming to an end...it is not too late to make this unique and delicious bread. My friend Marie introduced me to this little delight years ago. In fact the first time I made it was for bridal shower I hosted for my sister-in-law Carrie Beth...remember that Carrie? I had never heard of strawberry bread before and couldn't wait to try it. It was a big hit! My favorite thing about this bread is the crust--it is toasted to a golden brown and pleasantly sweet. The bread is very moist with a hint of cinnamon. This is a great way to use the end of the season strawberries that aren't as sweet for just popping in your mouth. Enjoy!

Sweet Strawberry Bread

submitted by Melanie

3 cups flour

2 cups sugar

1 tsp baking soda

3/4 tsp cinnamon

1 tsp salt

4 eggs

1 1/4 cup canola oil

2 cups fresh strawberries, cut small

Mix flour, soda, cinnamon and salt in bowl. Add eggs, sugar, oil. Mix until moist, carefully add strawberries. Batter will be thick. Spoon into greased and floured loaf pans. Bake at 350 for 1 hour and 10 minutes. Cool in pans 10 minutes then remove.

Citrus Salad Toss

This is a fabulous summer salad. I love all the fruit in it, and the salad dressing is just the right combination of sour and sweet. When I got married, Melanie made me a cute personalized recipe book of all her favorites. This yummy salad was one of them, and I have to agree that it is at the top of my list now, too.

Citrus Salad Toss
Submitted by Mindy ~ The Sisters Cafe

Romaine or spring mix

1 red onion, sliced

1 large orange, peeled and sliced

1 pt. strawberries, cut up

2 avocados, cut up

sugared pecans*

Dressing:
1/2 cup oil
1/4 cup lime juice
2 T orange juice
2 T sugar
1 tsp grated lime zest
1 tsp grated orange zest

*For sugared pecans, mix the sugar and pecans in skillet. Cook over low heat until the sugar melts, stirring to coat well. Be patient, this can take awhile. However, you want to be vigilant because when the sugar finally melts, you have to move fast. Put on wax paper to cool.

Mix all dressing ingredients and let sit for awhile so the flavors can blend.

Strawberry, Pinenuts and Feta Salad with a zesty Lemon Dressing

This salad is incredible! I got the recipe from my Mom last Spring and have made it a lot since! It has become a favorite! It is super easy for me to throw together, and it really compliments simple dinners of grilled chicken, fish or roast/steak. I almost always have spinach and strawberries in my fridge this time of year, and I keep pine nuts and feta in my freezer. The dressing is very refreshing and zangy with the lemon. I just love this salad--and every time I serve it I get requests for the recipe. Give it a try --you won't be disappointed!!
PS If you are not a feta cheese fan--try substituting diced avocado.

Lemon Spinach Salad
submitted by Melanie ~  The Sisters Cafe

3T fresh lemon juice
3T sugar
1/2 tbsp Dijon mustard
1/2 tbsp grated lemon rind
1/4 cup canola or light olive oil

 

3 cups fresh spinach
1 cup fresh strawberries ,sliced
1/2 cup toasted pine nuts
Feta cheese to tasteIn blender combine lemon juice, sugar, mustard, grated lemon rind and oil. Pulse until mixture is combined, thickened and sugar is dissolved.

In a large bowl, toss together spinach, strawberries, nuts and feta. Toss with enough dressing to coat.

Country Cake with Lemon Curd, Cream and Berries

I had some friends over for a Ladies Luncheon to celebrate a birthday. (the chicken salad post was from the same day) It was very fun--I need to do it more often! This was the dessert we had--it turned out very pretty and delicious! I used the cake recipe from my Barefoot Contessa 'Parties' cookbook. I also made Lemon Curd for the first time! I LOVED it! I have been eating it with yogurt and fruit, stirred into my oatmeal, on toast, scones, pancakes...the list goes on! It is very tangy--so a little goes a long way! This time I folded it into whipped cream and topped it with berries. My cake never raised in the center as it baked. It turned out fine--because it ended up making a perfect little indention for the cream and berries. Next time I think I will try to add a few extra tablespoons of flour, (since I live at high altitude) and see if that helps. This cake recipe makes two cakes--I froze one to use later.

Country Cake with Lemon Curd, Cream and Berries
For the cake:
*bring everything to room temperature first
3/4 cup unsalted butter (1 1/2 sticks)
2 cups sugar
4 extra large eggs
3/4 cup sour cream
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1/2 tsp pure vanilla extract
2 cups all purpose flour
1/4 cup corn starch
1/2 tsp kosher salt
1 tsp baking soda

Preheat oven to 350. Butter and flour two 8 in cake pans.

Cream butter and sugar on high speed until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. On medium speed, add the eggs, one at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth. Pour batter evenly into pans, smooth the tops with a spatula, and bake in the center of the oven for 40-50 minutes, then remove to wire racks and let cool to room temperature.

Lemon Curd Cream
1 cup of whipping cream, chilled
3 tablespoons sugar or powdered sugar
1/2 tsp vanilla extract
1-2 tablespoons of Lemon Curd *Recipe here
I made the lemon curd the night before so it was nice and chilled in the fridge. Then I whipped the cream, with the sugar and vanilla using my hand mixer until it was firm. I then folded in carefully 1-2 big spoonfuls of the lemon curd.

To Assemble:
Top one cake with the lemon cream and then with washed and dry fresh berries. I used strawberries and blackberries. Raspberries and blueberries would be great too!