Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive

I have been wanting to join for months now. This is the birthday gift I requested from my husband. I can't wait to select my software title that comes with joining and am hoping to get more organizing tips from the weekly letters.


Priority Support

       Volume I - May 15, 2009

Strawberry Delights!
by Alice Osborne and Patty Osborne

It’s that time again, and we thought it would be fun to bring you some WOWZER! alternatives to the traditional Strawberry Rhubarb Pie. Try these and let us know what you think.

Red Edge Roll-Ups
Yield: 24 wraps

1/2 cup Sugar
2 teaspoons Cinnamon
24 flour tortillas, 8-inch
6 cups Low-fat cottage cheese
12 cups California strawberries, stemmed and quartered

Mix together sugar and cinnamon. On griddle or in sauté pan, heat 1 tortilla. Place 1/4 cup cottage in center of tortilla, top with 1/2 cup strawberries. Sprinkle with 1 teaspoon sugar and cinnamon mixture. Fold up bottom third of tortilla, then fold in both sides, leaving top open. Repeat with remaining ingredients to make 24 wraps. Tips: For a nutrition boost, substitute whole wheat tortillas for flour tortillas. (We thank the California Strawberry Commission for this little bit of heaven!)

Nutrition Information Per Serving: 177 calories; 4 g fat; 8 mg cholesterol; 373 mg sodium; 26 g carbohydrate; 3 g fiber; 11 g protein, 20 % calories from fat.

  Download this recipe.

Strawberry-Banana Soup
Serves 6

A soup where buttermilk really shines, keeping things from getting too sweet.

2 medium bananas, peeled and sliced
2 cups sliced strawberries
1/4 cup sugar, or to taste
1 tablespoon lemon juice
1 cup buttermilk
1/2 cup lite sour cream
6 whole strawberries for garnish

In a food processor or blender, combine bananas, strawberries, sugar, and lemon juice. Process until smooth. Transfer mixture to a large bowl and whisk in buttermilk and sour cream. Serve chilled, garnished with whole strawberries. (We thank Veggie Life Magazine for this winner.)

Per Serving: 117 CAL (3% from fat), 4g PROT, 0.5g FAT, 24g CARB, 44mg SOD, 1.5mg CHOL, 2g FIBER

  Download this recipe.

Strawberry Lemon Rhubarb Squares
Makes 35 Squares

We always feel that spring has truly arrived when we smell the lilacs blooming, and see rhubarb for sale at the farmers' market. These lemon squares, gilded with a bright red topping of sweetened strawberry rhubarb puree, have an incredible sweet/tart taste.

1/2 cup (1 stick, 4 ounces) butter
1/4 cup (2 ounces) granulated sugar or Baker's Special Sugar
1/2 teaspoon salt
2 teaspoons vanilla
2 1/2 cups (10 1/4 ounces) King Arthur Unbleached All-purpose Flour OR pie and pastry blend
2 eggs

1/2 cup (1 stick, 4 ounces) butter, melted
1 1/4 cups (10 ounces) sugar
2 tablespoons (3/4 ounce) cornmeal
2 tablespoons (1/2 ounce) cornstarch
1/2 teaspoon salt
4 eggs
1/2 cup (4 ounces) fresh lemon juice (the juice from 2 to 3 large lemons)

2 pints (12 to 16 ounces) strawberries
2 cups (8 to 9 ounces) diced rhubarb (4 to 5 medium stalks)
pinch salt
1 cup (8 ounces) sugar
1/4 cup Instant ClearJel (r) (or 3 tablespoons cornstarch dissolved in 1/4 cup water)
few drops red food coloring

Crust: In a medium-sized mixing bowl, cream the butter until fluffy. Add the sugar, salt and vanilla, and beat well. Stir in the flour and eggs, mixing until well-blended. Note: If you're using a hand mixer, you'll need to finish kneading the flour in by hand, as this dough is quite stiff.

Lightly grease a 10 x 15-inch jelly roll pan. Press the dough into the pan, being sure to press it up to the top edge of the pan. An easy way to level the dough is to cover it with plastic wrap, then use a small rolling pin or a can to flatten it. Prick the dough all over with a fork. Bake the crust in a preheated 350(F) oven for 8 minutes; it won't brown much, just become "set."

Filling: In a medium-sized mixing bowl, whisk together the melted butter, sugar, cornmeal, cornstarch, salt, eggs and lemon juice. After the crust has baked for 8 minutes, remove it from the oven and top it with the lemon filling. Return it to the oven and bake for an additional 25 to 28 minutes, until it's lightly browned on the top and edges.

Glaze: Wash the strawberries and rhubarb. Place the strawberries on a towel or a rack to dry, and peel and dice the rhubarb. Dice about 1 cup of the strawberries. Place the rhubarb, diced strawberries and 1/2 cup of the sugar in a small saucepan. Over low heat, stirring constantly, bring the mixture to a boil. If you're using cornstarch, add the remaining sugar and the cornstarch dissolved in the water, return the mixture to a boil, then remove it from the heat. To use Instant ClearJel (r), mix the remaining 1/2 cup of sugar with the ClearJel (r). Remove the rhubarb mixture from the heat, and stir in the sugar and ClearJel (r).

Let the mixture cool slightly. Add a few drops of red food coloring, if desired. To finish, either dice the remaining berries and mix with the glaze, then spread over the filling; or spread the glaze over the filling, then arrange sliced fresh berries over the top. If you're serving the bars within a few hours, arrange the berries on top as it looks a little more festive; but mixing the berries completely into the glaze keeps them looking fresh longer. Yield: 35 squares. (THANK YOU is given to King Arthur Flour!)

Nutrition information per serving: (1 square, 62g) 153 cal, 7g fat, 2g protein, 8g complex carbohydrates, 14g sugar, 1g dietary fiber, 51mg cholesterol, 73mg sodium, 69mg potassium, 69RE vitamin A, 9mg vitamin C, 1mg iron, 14mg calcium, 29mg phosphorus.

  Download this recipe.

Strawberry Buckle
Serves 8

1/2 Stick butter, softened
3/4 c Sugar
1 Egg, beaten
1/2 ts Vanilla
1/2 c Milk
2 c Cake flour, sifted
2 ts Baking powder
1/2 ts Salt
2 c Fresh strawberries, sliced

1/2 Stick butter, softened
1/2 c Brown sugar
1/3 c Flour, sifted
1/2 ts Cinnamon
Dash nutmeg

In large mixing bowl cream sugar and butter until light and fluffy. Blend in eggs and vanilla then milk. In separate bowl sift together dry ingredients. Stir into liquid mixture. Fold in berries. Spread in greased, floured 9 x 9 inch baking pan.

Cream butter and sugar. Blend in flour and cinnamon. Sprinkle over batter. Dash with nutmeg. Bake in 375F oven 30-35 minutes. Serve warm with cream.

  Download this recipe.

Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.

Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe

© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656