Tag Archives: strawberry

Cinnamon French Toast

3 Feb

Cinnamon French Toast

 

I love French toast, but it’s not something I make all too often.  My husband had bought a loaf of artisan French bread for $0.99 at Safeway, one of our Just for U personalized deals on our Club Card.  Usually, we just have the bread with butter with our dinner, but since I have the new electric griddle, I decided to try it out making French toast today.  It was perfect to get all the slices on at once and to cook them all evenly:

Electric griddle with French toast cooking

It’s been a while since I’ve made French toast, so I looked up a few recipes and came up with this combination.  I put a little powdered sugar on top, and served it with cut strawberries and bananas.  My older daughter thought it was beautiful!  And delicious.

 

Cinnamon French Toast

What you need:

8 slices of bread, preferably French bread cut 1/2″ – 1″ thick
1 cup milk or half and half
3 large eggs
2 tablespoons honey, warmed in microwave about 20 seconds
1 teaspoon cinnamon
1/4 teaspoon vanilla extract

How to make it:

In a bowl, whisk together, milk, eggs, honey, cinnamon, and vanilla extract.  Pour mixture into a pie pan.

Dip each slice of bread in the mixture, allowing both sides of bread to soak for a few seconds.  Place each slice in a skillet or on an electric griddle and cook until golden brown on each side, about 2-3 minutes for each side.  Serve with powdered sugar, syrup, and fresh fruit, if desired.

Strawberry Rhubarb Crisp

16 Sep

It has been a LONG time since I have had rhubarb and I’ve certainly never baked with it.  However, when it came up on the Web Store at Sunizona Family Farms, I knew I needed to get it.  Just raw, this rhubarb was so good and tart.  But, I wanted to make my ever favorite crisp with it, and since I had gotten strawberries from Bountiful Baskets, I knew they would be a good match.  Now, I did put a bit of sugar in this, so if you want to keep more of the tart flavor of the rhubarb, just decrease the amount of sugar.  I had this warm over some vanilla frozen yogurt and was in heaven last night eating it.  I wish rhubarb was more available here in AZ to have this more often!

 

Strawberry Rhubarb Crisp

What you need:

4 cups chopped rhubarb
1 lb chopped strawberries
2 tbsp cornstarch
1/4-1/2 cup sugar, depending on the tart/sweetness you desire
1/4 cup butter, softened
1 cup oats or quinoa flakes
1/2 cup packed brown sugar

How to make it:

Preheat oven to 350 F.

In a 8×8 baking dish, mix together rhubarb, strawberries, cornstarch, and sugar.  In a bowl, crumble together butter, oats, and brown sugar.  Spread oat mixture evenly over the top of the rhubarb and strawberry mixture.

Bake in the preheated oven for 25-30 minutes, or until filling is bubbly and topping is browned.  Let sit for 5 minutes; serve warm.

Strawberry Lemonade Chiller

11 Jul

I wasn’t sure what to call this, because I didn’t add any ice cream or milk like a smoothie, I called it a chiller, like the ones at McDonald’s, but with fresh ingredients.  To make it, I used the 2 packages of the frozen strawberries and 1 package of the frozen lemon juice cubes I had made recently.  It turned out great and super sweet, so you could add more crushed ice to it to help make it less sweet.  Or, reduce or omit the sugar, the strawberries I had were probably sweet enough to do without any sugar.  We had some friends over today, and all the kids loved it!

Strawberry Lemonade Chiller

What you need:

2 cups water
1/2 cup sugar (use less or omit depending on how sweet you want it)
1 lb frozen strawberries, about 4 cups
1 cup frozen lemon juice cubes
Ice cubes, optional

How to make it:

Bring the water and sugar to a boil on the stove long enough to dissolve the sugar.  Allow to fully cool.

Put the strawberries and sugar/water mixture in a blender and puree until smooth.  Add in lemon juice cubes, and again, puree until smooth.

If mixture is too sweet for you, pour the mixture into a pitcher, then use blender to chop up 1-2 cups of ice cubes, and add to the pitcher, mix in well.

Freezing Strawberries

2 May

We love smoothies in our house, but the cost of berries during the winter months is way too pricey for this tight budget family.  So, this time of year when berries are cheap is the perfect time to stock up and freeze them to use later.  Last year, I stocked up on both strawberries and blueberries, and they got us through until now, when berries are coming back in season.  Strawberries have been pretty cheap, about $1.25 for 1 pound, so I have bought some at the store, and then Bountiful Baskets had an 8 pounds for $11, so I bought those as well.

Last year, when I bought the berries, I washed and dried them, then hulled the strawberries.  I lined some baking sheets with parchment paper, then spread the berries in a single layer on the baking sheet.  I put the baking sheets in the freezer and left them there until they were frozen.  I stored them in 1-gallon sized zipper bags.  The reason for freezing them in a single layer like that is to prevent them from sticking together while freezing.  Since I was putting them in larger sized storage bags and would only use a handful at a time, I wanted to try to prevent the sticking.  It worked out well for me.  Also, I didn’t have the FoodSaver then, so I removed as much air as I could from the zipper bags by zipping the bag almost all the way, leaving a small opening at the end to put in a drinking straw, then sucking out as much air as I could by mouth.  It’s not a perfect method, but will help remove more of the air out of the bag.

This year, since I have the FoodSaver and the rolls of bags to create your own size bag, I decided to prepare the strawberries, then put an amount in the bags that would be 1 time use for me.  So, to start, I hulled the strawberries using a strawberry hulling tool I bought at the store after last year’s strawberry experience.  It’s a simple,  little tool.  You position it over the leaves and area you want to remove, twist, and pull it out.

It then leaves a dome-shaped indent at the top of the strawberry.  I like this over cutting off the entire top because then I don’t lost as much of the strawberry.

I ended up putting about 1/2 pound of strawberries in each bag, then put the open bags in the freezer.  Once the strawberries had frozen, I vacuum sealed the bags.  The reason for freezing first is that I was worried about the moisture content of the fresh strawberries.  In the vacuum process, I didn’t want liquid to escape the top of the bag, potentially damaging the FoodSaver.  So, I now have 12 bags of strawberries in my freezer, and I’m debating on adding more, although my freezer is rather full at this point!

Strawberry Kiwi Smoothie

5 Mar

 

Yesterday, we had some kiwis a little too ripe for just eating, but hadn’t gone bad yet, so we made smoothies again.  I have strawberries in the freezer, so we used those, along with some frozen yogurt.  The girls were happy!

 

Strawberry Kiwi Smoothie

What you need:

1 cup vanilla frozen yogurt
4 kiwis
10 strawberries, approximately

How to make it:

Put all ingredients in blender, and puree until smooth.

Strawberry, Blueberry, and Banana Smoothies

10 Sep

Last night was one of those nights where I was lost on what to cook.  I had ideas, but needed to run to the store if I wanted to be able to make any of them.  K was whiny after school, and it’s probably better that we didn’t go because it has been raining all evening.  My girls were both getting hungry, so I decided to make them smoothies.  I still have plenty of strawberries and blueberries in my freezer, I bought them back in June/July when both were really cheap.

I added about 1 1/2 cups of frozen strawberries, 1/2 cup frozen blueberries, and 1 banana to my blender.  I poured in milk until it came up to about the 2 cup line on my blender.  If you use fresh berries instead of frozen, you will need to add in 1/2 cup of ice.

I then turned it on and pureed until well blended.  Both girls were very happy!

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