Eastern Shore Straw­berry Recipes

Sunday Star - - LIFE -

Straw­ber­ries Ro­manoff

from The Best I Ever Ate, by June Platt and So­phie Kerr Un­der­wood, 1953.

“Cleaned and capped straw­ber­ries are lightly sug­ared, then chilled for two hours in a mix­ture of one-half fresh strained or­ange juice and one-half Cu­raçao. Serve with heavy cream sweet­ened stingily, whipped and fla­vored with vanilla.”

Den­ton na­tive So­phie Kerr was a pro­lific writer of the first half of the 20th cen­tury, pen­ning 23 nov­els, hun­dreds of short sto­ries, a play and a cook­book. When she died at 84, she be­queathed Wash­ing­ton Col­lege in Ch­ester­town a half-mil­lion-dol­lar trust fund, half of which funds the na­tion’s largest un­der­grad­u­ate lit­er­ary prize in her name.

Pret­zel Salad

from Takeaya Townsend, Eas­ton

This recipe in­volves three stages, and the se­cret is keep­ing each stage chilled.

1. Mix to­gether 2 cups crushed pret­zels, 4 ta­ble­spoons sugar and ¾ cup melted but­ter. Bake in a 9x13-inch pan for 8 min­utes (no longer). Cool com­pletely in freezer or fridge.

2. Cream to­gether 1 8-ounce pack­age cream cheese, 1 cup sugar and 1 16-ounce con­tainer of Cool Whip. Spread over cooled pret­zel crust

3. Make straw­berry jello (1 large or 2 small pack­ages) with 2 cups boil­ing wa­ter (don’t add cold wa­ter). Let cool slightly. Add 2 10-ounce pack­ages of frozen OR 2 cups of well-chilled fresh straw­ber­ries. Pour over cream cheese layer and re­frig­er­ate un­til set.

Fa­vorite Straw­berry Short­cake

from Emily’s Pro­duce, Cam­bridge 2/3 cup sugar 1/4 cup short­en­ing 1 large egg 1 tea­spoon vanilla ex­tract 1/4 tea­spoon salt 1-1/2 cups all-pur­pose flour 2 tea­spoons bak­ing pow­der 1/2 cup whole milk Whipped cream 1-1/2 quarts fresh or frozen straw­ber­ries, sliced

In a bowl, cream sugar and short­en­ing. Add egg and vanilla; beat well. Com­bine dry in­gre­di­ents and add al­ter­nately with milk to the creamed mix­ture. Spread in a greased 9-in. square bak­ing pan. Bake at 350° for 20-25 min­utes. Cool on wire rack.

Cut into nine serv­ings. Split each serv­ing hor­i­zon­tally and fill with whipped cream and straw­ber­ries. Re­place top of cake; gar­nish with more berries and a dol­lop of whipped cream. Serve im­me­di­ately. Yield: 9 serv­ings.





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