Here is a simple raspberry sorbet recipe courtesy of Paula Deen.

We have never had an ice cream maker but I sure would like one!

Raspberry Sorbet

Ingredients
2 cups sugar
2 cups water
2 quarts raspberries, hulled and sliced
1/4 cup fresh lime juice
1/2 cup white corn syrup

Directions
Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.

Place the raspberries and lime juice in a food processor and puree. Press the raspberry puree through a strainer to remove the seeds. When the sugar syrup has cooled completely, combine with the raspberry puree. Add the corn syrup and stir well.

Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions. Sorbet is particularly soft after churning but firms up after freezing.

Raspberry Sorbet

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Ingredients
1-2/3 cups all-purpose flour
3/4 cup quick-cooking oats
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
3/4 cup fat-free milk
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon vanilla extract
3/4 cup fresh or frozen unsweetened raspberries
1/2 cup miniature semisweet chocolate chips

Directions
In a large bowl, combine the first six ingredients. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips.

Fill paper-lined muffin cups or cups coated with cooking spray two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Yield: 1 dozen.

Editor’s Note: If using frozen raspberries, do not thaw before adding to batter.

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

I remember my mom used to make jam…only she did it the easy way….
Freezer Jam!

Here is a sure-fire easy freezer jam recipe from Kraft Foods.

Raspberry Freezer Jam

What You Need

3 cups prepared fruit (buy about 6 cups fully ripe red raspberries)
5-1/4 cups sugar, measured into separate bowl
3/4 cup water 1 box SURE.JELL Fruit Pectin

Make It

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

CRUSH raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove seeds, if desired.) Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min.or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.)

FILL containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Kraft Kitchens Tips
How to Measure Precisely
To get exact level cup measures of sugar, spoon into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife.

Substitute
Prepare using blackberries.

Raspberry Freezer Jam

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Summertime Delight Lemon Raspberry Cheesecake
Jayne Vosters won first place for her lemon raspberry cheesecake at the 2009 Wisconsin Cheese Festival Cheesecake Contest. Learn more about the Wisconsin Cheese Festival Cheesecake Contest and the winning baker.

Ingredients

Pecan Crust:
1 cup(s) (about 25 wafers) crushed vanilla wafers
1 tablespoon(s) granulated sugar
1/2 cup(s) toasted pecans, coarsely chopped
2 tablespoon(s) melted unsalted butter

Cheesecake:
3 ounce(s) white chocolate, chopped
1/3 cup(s) whipping cream
3/4 cup(s) granulated sugar
3 strip(s) lemon peel, cut into 1/2-inch pieces
1 1/2 pound(s) cream cheese, softened
1 cup(s) sour cream
2 tablespoon(s) fresh lemon juice
4 eggs
1 cup(s) medium toasted pecans, chopped
Fresh raspberries

White Chocolate Frosting:
2 tablespoon(s) whipping cream
2 ounce(s) white chocolate, chopped
4 ounce(s) cream cheese, softened
1 teaspoon(s) lemon zest

Raspberry-Grand Marnier Sauce:
16 ounce(s) fresh or frozen raspberries
1/3 cup(s) granulated sugar, add more to taste
2 tablespoon(s) orange liqueur (such as Grand Marnier)

Directions

In a food processor, finely chop vanilla wafers. Add sugar and pecans; chop fine. With the machine running, pour in butter. Press the mixture into the bottom of the prepared pan. Refrigerate until firm.

Place white chocolate in small bowl. Gently warm cream and pour over the chocolate. Let stand, stirring often, until chocolate is melted. Cool slightly.

Place sugar and lemon peel in a food processor work bowl fitted with a metal blade. Process until the lemon peel is very fine, about one minute.

Add softened cream cheese and process until smooth, about 30 seconds, scraping the sides of the bowl several times. Mix in white chocolate, cream, sour cream, and lemon juice. Add eggs, one at a time, and process until smooth, another 30 seconds.

Pour half of the mixture over the chilled crust, and drizzle with 1/4 cup of the Raspberry Sauce. Top with remaining batter.

Place the cheesecake in a baking pan about 2 1/2 to 3 inches deep and wide enough so there is at least an inch of room around the cheesecake. Pour boiling water into the baking pan to about half way up the sides of the spring form pan.

Bake in the center of a 350 degree oven for 45 minutes. Turn oven off and let the cheesecake remain in oven, with door closed, for another 60 minutes. Remove from water bath and cool in the pan, away from drafts. When cool, remove from pan and refrigerate.

To finish dessert, cut a piece of parchment or wax paper in a six-inch round, using a saucer as a guide, and place in the center of the cheesecake. Frost the sides and top, around the paper, with White Chocolate and Cream Cheese Frosting. Press chopped pecans into the frosting. Remove paper and chill until frosting is firm, about one hour. Spoon Raspberry Grand-Marnier Sauce into the center and garnish with fresh raspberries.

To make the frosting: Place whipping cream in a small bowl and gently heat. Add white chocolate to cream and stir until melted. Cool to room temperature. With electric mixer beat cream cheese and lemon zest together. Add white chocolate and cream; whip until smooth. If frosting is too soft, refrigerate until it is thick and creamy.

To make the sauce: In a saucepan, heat berries until just warm, and juice is released. If using fresh berries, add 1/4 cup water. Force the mixture through a sieve or juicer. Return juice to saucepan; discard solids. Add sugar to taste. If using fresh berries 1/3 to 1/2 cup sugar should be adequate. If using pre-sweetened berries, little or no additional sugar may be needed. Cook over medium high heat until liquid is reduced by half. Remove from heat, add orange liqueur and cool.

Lemon Raspberry Cheesecake

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Fourth of July Pretzel Sparklers
Martha Stewart

Like most sparklers, these are extinguished after a short while — with several large bites.

To make two dozen, place 4 ounces chopped semisweet chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until melted; remove from heat. Using a pastry brush, coat the upper third of each pretzel rod in chocolate. Cover with sprinkles; stand pretzels upright in a glass. Place in the refrigerator until firm, about 5 minutes.

Pretzel Sparklers - Martha Stewart

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

From A Joy of Baking:

A two-crusted pie is the most popular way to bake with strawberries and rhubarb, which is probably why rhubarb is often called the “pie plant”. For this recipe, however, we are going to make individual free form tarts. To do this the chilled pastry is formed into small rounds. Then, instead of putting each round of pastry in a pie plate, we just place some of the strawberry/rhubarb filling in the center of each round of pastry and wrap the edges of the pastry up and over the filling. My favorite pastry to use is Pate Brisee, pronounced ‘paht bree-ZAY’, which is a French short crust pastry dough made from a mixture of flour, a little sugar, salt, butter, and ice water. It has a high ratio of fat to flour which gives the pastry a wonderful crumbly texture and buttery flavor. The tarts are baked in a fairly hot oven until the fruit’s juices start to run.

If you like, you can add a tablespoon of crystallized ginger or the zest of an orange to the strawberries and rhubarb. Crystallized ginger is ginger that has been cooked in a sugar syrup and then coated with sugar. It has a wonderful sweet yet spicy flavor. You can buy crystallized or candied ginger in small tins at specialty grocery stores or in bulk form from health food stores. It will last indefinitely if stored in a cool dry place.

Strawberry Rhubarb Tarts

Pastry Crust

2 1/2 cups (350 grams) all-purpose flour
1 teaspoon (4 grams) salt
1 tablespoon (14 grams) granulated white sugar
1 cup (2 sticks) (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 – 120 ml) ice water

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. Add remaining water, if necessary. Do not process more than 30 seconds.

Turn the dough out onto your work surface and gather it into a ball. Divide the dough into two equal pieces, flatten each portion into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and allow the gluten in the flour to relax.

While the pastry is chilling, line two baking sheets with parchment paper. Once the pastry has chilled sufficiently, remove the two disks of pastry from the refrigerator and divide each disk into four equal portions (you will have eight portions altogether). On a lightly floured surface, roll each portion of pastry into a 7 inch (18 cm) circle. Place the eight pastry circles (four on each sheet) onto the prepared baking sheets and cover with plastic wrap. Place the covered baking sheets in the refrigerator to firm the pastry while you prepare the filling.

Filling:

1 pound (454 grams) rhubarb, cut into 1 inch (2.5 cm) pieces (approximately 3 cups)
1 pound (454 grams) fresh strawberries, cut into 1 inch (2.5 cm) pieces
1/4 – 1/3 cup (35 – 45 grams) all purpose flour
3/4 – 1 cup (150 – 200 grams) granulated white sugar

In a large bowl, combine the cut up rhubarb, cut strawberries, flour, and sugar.

Remove pastry from refrigerator. Place approximately 1/2 – 3/4 cup of filling in the center of each pastry circle, spreading the filling out to about 1 inch (2.54 cm) from the edge of pastry. Gently fold the edges of the pastry circle up and over the filling, leaving the center of the tart open. Press the edges gently so the pastry sticks together. Once all the tarts are assembled, cover and return to the refrigerator for about 15 – 30 minutes to chill.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C) and place rack in center of oven. Bake the tarts for approximately 25-30 minutes or until the crust is golden brown and the juices are bubbly and starting to run out from the center of each tart. Remove from oven and place on a wire rack to cool before serving. Serve with softly whipped cream or vanilla ice cream. Cover and refrigerate any leftovers.

Makes 8 individual tarts

Joy of Baking-Strawberry Rhubarb Tart

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Sometimes however, it is fun to create a fresh product out of your own ingredients!

Here is great information and a scrumptious recipe direct from Strawberry Recipes!

Making a strawberry facial mask is easy and has many beauty benefits for your skin. Probably everyone knows of the great nutritional benefits strawberries have, but most people do not know, that this fruit also offers plenty beauty benefits.

Strawberries contain salicylic acid that rids the skin of dead cells, makes your skin pores smaller and your face look brighter and shinier. They gently refresh and exfoliate the skin, remove impurities, and reduce redness and swelling, which is wonderful for a cleansing and skin softening facial mask.

In addition, the antioxidants in the fruit help to repair skin damage and counteract aging effects. Your skin produces millions of new cells every day, and regenerates itself completely every 30 to 40 days. But after the age of 30, this natural rejuvenating process slows considerably. At this time, the skin can benefit from a strawberry facial mask.

Further benefits of a strawberry facial mask are:

reinforce your skin’s resisting capability to environmental stress
provide excellent allergy soothing, appeasing, preventing and relieving functions
strengthen skin immune capability
whiten skin

But you have to use it at least twice a week during a longer time of at least three to six months to see lasting effects.

Here are some general tips for homemade facial masks:

Cleanse your face before applying a mask, using a toner
Use soft water or distilled water whenever possible
Apply the mask by beginning at the chin area and moving up to the cheeks and forehead. Apply the nose next, moving outward toward the cheeks. Be sure to leave space around the mouth, eyes, and eyebrows. Finally, spread the mask on your throat, moving from bottom to top.

Always use it immediately! Because you don’t use preservatives, the mixture can go bad and damage your skin!

Homemade Strawberry Facial Mask

Ingredients
4 to 5 very ripe, medium size strawberries
2 teaspoons heavy cream
1 teaspoon honey

What to do
Rinse the strawberries and dry with a clean cloth or paper towel. In a small bowl, mash fruit with a fork. Add cream and honey, mixing well. Apply immediately and leave on for 20 minutes. Rinse of with lots of warm water.

Strawberry Facial Mask with Cornstarch

Ingredients
1/2 cup fresh strawberries
1 tablespoon fresh milk
1 tablespoon rice flour or cornstarch

What to do
Mash together all the ingredients to make a smooth paste. Spread over your face and neck and let sit for 20 minutes. Rinse with warm water and pat your skin dry.

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

I, personally, hate those soggy sponge cakes the stores sell to make strawberry shortcake.

We have a staple around our house and always keep a box of Bisquick handy. There is a very simple and quite delicious recipe on the box for biscuits which are good plain and for strawberry shortcake!

Classic Strawberry Shortcakes

Ingredients

1 quart (4 cups) strawberries, sliced
1/4 cup sugar
2 1/3 cups Original Bisquick® mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
1/2 cup whipping cream

Directions

Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.

In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.

Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.

Split warm shortcakes; fill and top with strawberries and whipped cream.

Strawberry Shortcake

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Baked Strawberry Shortcake

I like the thought of adding rum…

But that’s just me!

STRAWBERRY BANANA PINEAPPLE SMOOTHIE

1/2 pint fresh strawberries, stems removed
1/2 fresh pineapple, peeled, cored and chopped
2 ripe bananas, peeled
3-4 tablespoons sugar or honey
3/4 cup water or coconut water
2 cups medium ice cubes

Process in blender until smooth. Serve immediately or freeze until slushy.
Makes 6 servings.

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

And since we have designated June strawberry month all recipes will feature strawberries in one form or another!

Check out this Strawberry Marshmallow recipe featured on Fields of Cake and Other Good Stuff!

Strawberry marshmallows

2 envelopes gelatin (or 8 sheets)
1/3 cup strawberry puree
1 Tbsp. vanilla extract
1 1/2 cups sugar
1/4 C+2 Tbsp. water
1/2 C+2 Tbsp. corn syrup
1/4 tsp. salt

potato starch
powdered sugar

Line an 8×8 pan with parchment paper. Coat this with a very thin layer of vegetable oil.

Fit a stand mixer with the whisk attachment. In the mixing bowl, combine the puree with vanilla extract. Sprinkle with the gelatin and allow to bloom (soften).

In a heavy saucepan, combine sugar, salt, corn syrup and water. Bring to a boil with the lid on and without stirring. When it is at a boil, remove lid and continue to cook without stirring until it reaches the soft-ball stage (234-240F)

With the mixer at medium speed, pour tall of the hot syrup slowly down the side of the bowl into the gelatin mixture. Please be very careful sugar burns HURT! Use a splash guard if you have one. When all the syrup is added, bring the mixture up to full speed and whip until mixture is fluffy and stiff about 8-10 minutes.

Pour marshmallow into the parchment lined pan and smooth with an oiled offset spatula if necessary. Allow to sit, uncovered at room temperature for 10-12 hours.

Mix equal parts potato starch and powdered sugar and sift over the rested marshmallows. Turn slap onto a cutting board, peel off paper and dust with more of the powder mixture. Cut as desired and dredge again in the powder mixture, and shake off excess powder.

For the swirls, I just used gel food coloring and a toothpick and swirled it in the freshly poured marshmallows.

Strawberry Marshmallows

YUM!

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com