To make strawberry pancakes, do U just cut up strawberries and throw them in the batter?

Would they cook ok like that?
To make strawberry pancakes, do U just cut up strawberries and throw them in the batter?
I like to put my pancake batter into the hot pan first and then put the strawberries on top. Reserve some for the top of the pancakes. They get too mushy if you mix them in the batter.
Reply:Thats what I do - they don't need to cook so long as the batter is ok
Reply:Yep you can. You may want to add a little more sugar to the recipe - or if you're using a mix add about 1/4 to 1/2 c sugar.



Here's a recipe



STRAWBERRY PANCAKES



3/4 c. milk

2 tbsp. melted butter

1 egg

1 c. flour

2 tsp. baking powder

1/4 c. sugar

1/2 tsp. salt

1 c. sliced strawberries

Topping (recipe follows)

Whole strawberries for garnish



Beat together the milk, butter, and egg in a medium bowl. Sift together the flour, baking powder, sugar, and salt in a separate, large bowl. Add the egg mixture to flour mixture and stir just to mix. Fold in the sliced strawberries. Grease and heat a pancake griddle. Pour out batter for 4 pancakes (each 3 to 4 inches in diameter). Cook until pancakes look bubbly and have air holes on top. Flip over and brown the top. Repeat with remaining batter.

Meanwhile, make the Topping. When serving, garnish each plate with a few whole strawberries and serve with Topping. Makes 8 pancakes, enough for 2 servings.





TOPPING:



1 c. plain yogurt

2 tbsp. brown sugar (see note)



Stir together yogurt and brown sugar in small bowl, mixing well. Use as directed above.

Note: An alternate sweetener that makes an especially delicious combination is a combination of 1 tablespoon brown sugar and 1 tablespoon maple syrup.
Reply:yep, just like u wd do blueberries or choc. chips sweetie! just chop 'em up enough so that they won't be too chunky in the batter when you get em in the frying pan or on the skillet or griddle to cook. bon apetite!
Reply:yeah u can do that or use frozen strawberries and that will work just as good. the strawberries need to be mashed up tiney or cut up tiny...
Reply:thats what i do!



theyre very tasty : ]
Reply:yep!
Reply:you can do that

but they usually just go on top as a fruit spread I think%26gt;%26gt;%26gt;%26gt;
Reply:there are many way to do them ,,here are some ideas you could just make a sauce and top the pancakes after you cook them,or toss them in ...
Vagabond Inn Merced

Recipe for strawberry pie?

I found some strawberries in my freezer and i'm wondering if anyone has a good strawberry pie recipe. Any suggestions?
Recipe for strawberry pie?
hmm strawberry pie is always best using fresh strawberries :) here are a couple of recipes of strawberry pie, but my suggestion tho, to use your frozen strawberries for shortcut cake (see the bottom recipe) OR strawberry PRETZEL pie (see bottom recipe)



Cool 'n Easy Strawberry Pie

from Kraft

Prep Time: 10 min

Total Time: 6 hr 40 min

Makes: 8 servings



2/3 cup boiling water

1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin

Ice cubes

1/2 cup cold water

1 tub (8 oz.) Cool whip lite Whipped Topping, thawed

1 cup chopped fresh strawberries

1 ready-to-use reduced fat graham cracker crumb crust (6 oz.)

1 cup sliced strawberries



STIR boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. ADD whipped topping; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust. REFRIGERATE 6 hours or overnight until firm. Top with sliced strawberries. Store leftover pie in refrigerator.





Strawberry Pie

1 Pkg Of Strawberry Jello Small

1 Pkg Of Cooked Vanilla Pudding

I Qt Of Sliced Strawberries

1 Graham Cracker Crust

1 1/2 Cups Of Water



Slice strawberries and put into crust.

Mix water and jello and pudding together on stove cook

until it thinkens and becomes clear pour over strawberries

let cool and top with cool whip



Note: Can also be made with sugar free jello

and sugar free pudding







White Chocolate Strawberry Pie



1 9-inch pie crust

1 2/3 cups milk

1 teaspoon unflavored gelatin

1 3-ounce package vanilla pudding and pie filling mix, not instant

3/4 cup white vanilla chips

1/2 pint whipping cream

1 quart fresh strawberries

3 tablespoons white vanilla chips

2 teaspoons oil



Heat oven to 450 degrees. Line pan with pie crust and bake 9 to 11 minutes or until lightly browned. Cool. Meanwhile, combine milk and gelatin in medium saucepan and mix well. Let stand 5 minutes. Stir in pudding mix. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat and let stand 5 minutes. Add cup vanilla chips to pudding mixture and stir occasionally until melted. Place plastic wrap over surface of pudding and refrigerate 1 hour tocool.



In small bowl, beat whipping cream until stiff peaks form. Fold 1/3 of whipped cream into cooled pudding mixture. Fold in remaining whipping cream. Spoon pudding mixture into cooled baked pie shell; spread evenly. Remove stems of strawberries being careful to not cut berries. Place strawberries, pointed ends up, on filling, gently press into filling.



In small saucepan heat 3 tablespoon vanilla chips and oil over low heat until melted, stirring constantly until smooth. Drizzle over strawberries. Refrigerate at least three hours or until serving time. Serves eight.









Strawberry Shortcut Cake



1-1/2 cups mini marshmallows

2 cups (two 10-oz packages) frozen sliced strawberries,

thawed

1 3-oz package strawberry Jello-O

1 tsp vanilla

2-1/4 cups flour

1-1/2 cups sugar

3 tsp baking powder

1/2 cups shortening

1/2 tsp salt

1 cup milk

3 eggs



Grease a 9x13 inch pan. Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine thawed strawberries with dry Jell-O.

Set aside.



In a large bowl, combine the remaining ingredients.

Blend at low speed until moistened. Then beat 3 minutes at medium speed, scraping sides often. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45 to 50 minutes.

Serve warm or cool.







Strawberry Pretzel Pie



1-cup pretzels crushed

1-cup pecans

8 oz cream cheese

8 oz cool whip

1 cup powdered sugar

1 large box jello

16 oz frozen strawberries

1 Stick butter

3 tsp sugar



Melt butter; mix with pretzels, sugar, and pecans. Put in

9x2x13 pan and bake for 10 minutes on 350 degrees, cool.

Mix cream cheese, cool whip, %26amp; powdered sugar until smooth.

Spread over baked mixture. Put in refrigerator for 45

minutes Dissolve gelatin in boiling water add frozen

strawberries. Pour over cream cheese mixture. Let set

over

night.



Crust:

2 cups crushed pretzels

1/2-cup butter, melted

1/4-cup sugar



Combine ingredients and press into the bottom of a 13 x 9

inch baking pan. Bake for 10 minutes at 350 degrees and

allow cooling.



Filling:

1 8-oz. package cream cheese, softened

1 9-oz. carton whipped topping

2/3-cup sugar



Combine and pour over crust and chill.



Topping:

1 6-oz. package strawberry gelatin 2 cups boiling water 2

cups frozen strawberries, thawed Dissolve gelatin in

boiling water and stir in strawberries. Pour over filling

and chill until gelatin sets. Slice and serve.
Reply:you're welcome ^_^ Report It
Reply:Creamy Strawberry Pie



1 graham cracker crumb crust

1 (8 ounce) container Cool Whip, thawed

1 small box strawberry gelatin

1 cup chopped strawberries

2/3 cup boiling water

1/2 cup cold water

Ice cubes



In a large bowl, stir boiling water and gelatin for 2 minutes or until gelatin is completely dissolved.



Mix cold water and ice cubes to make 1 1/4 cups; add to dissolved gelatin, stirring until slightly thickened.



Stir in Cool Whip and strawberries with a whisk until smooth. Refrigerate for 15 minutes or until gelatin will mound. Spoon filling into pie crust and refrigerate until firm or about 4 hours.



Garnish with fruit and serve.
Reply:FRESH STRAWBERRY PIE



2 cups graham cracker crumbs

1/2 cup butter, reduced-calorie

2 cups fresh strawberries, sliced

1 1/2 tablespoons cornstarch

4 packages Sweet 'n Low sweetener, or Equal

3/4 cup unsweetened pineapple juice



Melt butter over low heat. Add graham cracker crumbs. Mix well.

Press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray.



Wash and slice strawberries. Mix cornstarch with 1/4 cup pineapple juice. Cook over low heat until thickened and clear, stirring constantly.



Add remaining pineapple juice and stir until thick. Remove from heat and add Equal.



Stir in fruit. Spoon into graham cracker crust. Chill. Serve with low-calorie whipped topping, if desired.



8 servings. Serving Size: 8

To make a yogurt do you think dark chocolate and strawberry would be good flavors?

If you don't think so make suggestions or flavors with recipe.
To make a yogurt do you think dark chocolate and strawberry would be good flavors?
Maybe if you sprinkled some shavings of dark chocolate over it

then yes. No if you're going to whip it together like the first person said.
Reply:If it's all whipped together into some pinkish brown pudding thing, then no. If you mean fresh or frozen strawberries with plain yogurt and with slivered chocolate bar sprinkles, then on yeah. Serve with champagne or Kahlua and coffee.
Reply:No, i will never try yogurt you plain on making
Reply:Sounds super yummy to me!!!

How does a runner lead to asexual production in the strawberry?

I have to explain this, but am confused.

Any help much appreciated.
How does a runner lead to asexual production in the strawberry?
Asexual reproduction is creation of offspring where genetic material is not exchanged. The offspring are an identical copy of the parent. This happens often in plants. With a strawberry the runner is a shoot that comes off the plant and "plants itself" and turns into another plant. Therefore this second plant is offspring of the first but is an exact genetic copy of the parent plant.
Reply:A runner creates another plant. But there were no seeds involved. Seeds need to be fetilized, which involves sexual reproduction.

No seed, therefore it is asexual reproduction.

How do i make my own glaze for a fresh strawberry pie?

I usually buy the already prepared glaze but I couldn't find it at the store this time.
How do i make my own glaze for a fresh strawberry pie?
FRESH STRAWBERRY PIE



This pie gets its beautiful, jewel-like glaze from a mixture of strawberry puree, sugar, pectin, and cornstarch. The traditional flaky pie crust serves as a crisp and buttery

counterpoint to the tart berries and smooth glaze.



For the glaze to be the right consistency, you must start with 1 1/4 cups of strawberry puree. Varying that amount will yield a glaze that is either too thick or too thin. Likewise, be certain that the glaze mixture has cooled before adding the berries; if it is too hot, the berries might begin to cook and soften. It's important to use pectin intended for lower sugar recipes because this pie does not have enough sugar for ordinary pectin to set properly.



Serve the pie with softly whipped cream



2 quarts fresh strawberries, washed and hulled; 1 quart halved [4 cups], remaining quart sliced lengthwise into 4 to 5 slices [4 cups]

1 cup sugar

1 tablespoon powdered pectin for lower sugar recipes [such as Sure Jell]

Pinch salt

3 tablespoons cornstarch

Pinch ground cinnamon

2 tablespoons juice from 1 lemon

1/4 teaspoon vanilla extract

pie shell [recipe follows]



Puree 1 pint [2 cups] halved berries in blender or food processor workbowl fitted with steel blade, scraping down sides as necessary, until smooth [you should have 1 1/4 cups; spoon off any extra]. In medium saucepan over medium heat, bring puree, sugar, pectin, and pinch salt to boil, stirring occasionally. Increase heat to medium-high; boil hard until sugar and pectin are dissolved, about 1 minute. Off heat, skim foam from surface with large spoon.



Meanwhile, mix cornstarch and 1/4 cup cold water in small bowl until absolutely smooth. Off heat, add cornstarch slurry to strawberry mixture, then return to boil, stirring constantly, over medium heat. Reduce heat to medium-low and, continuing to stir constantly, simmer until mixture becomes thick and clear, about 3 minutes. Off heat, stir in cinnamon, lemon juice, and vanilla. Transfer glaze to large bowl, reserving 1/4 cup for topping; cool to room temperature, at least 15 minutes.



Using a rubber spatula, fold sliced strawberries into large bowl of glaze, turning several times to coat thoroughly. Turn glazed berries into baked pie shell; spread evenly and smooth surface with rubber spatula. Place remaining berry halves in concentric circles, flat-sides down and pointed ends toward center, starting at center and working toward outer edge. Stir 2 tablespoons water into reserved 1/4 cup glaze to thin; brush over berry halves to finish pie. Refrigerate until cold, at least 2, and up to 6, hours. Serves 8.





PREBAKED PIE SHELL

Makes one 9-inch single pie shell Unless you both refrigerate and then freeze the pie pastry before prebaking, it will shrink and puff in the oven. Once the pan is in the oven, leave the foil lining and weights in place until the dough loses its wet look, turns an off-white from its original pale yellow color, and just starts to take on a very light brown color at its edges. Carefully [the dough will be hot] touch the side of the shell to make sure that the crust is set; it should be firm and able to hold itself up. If you remove the weights too soon, the dough sides will slip down, ruining the pie shell.



1 1/4 cups all-purpose flour, plus extra for dusting

1/2 teaspoon salt

1 tablespoon sugar

4 tablespoons chilled unsalted butter, cut into 1/4-inch pieces

3 tablespoons chilled all-vegetable shortening

4-5 tablespoons ice water



Pulse flour, salt, and sugar in workbowl of food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat with flour. Cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.



Sprinkle 4 tablespoons ice water over mixture. With rubber spatula, use folding motion to mix. Press down on mixture with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough will not come together. Shape dough into ball, squeezing two or three times with hands until cohesive, then flatten into 4-inch-wide disk.



Dust lightly with flour, wrap in plastic, and refrigerate at least 30 minutes, or up to 2 days, before rolling. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes if dough has chilled for 30 minutes or 20 minutes if it has chilled overnight. [The dough should be pliable. Use your hands to squeeze the dough; if you can squeeze it without applying too much pressure, it is ready to roll].



Roll dough on lightly floured work surface or between two sheets plastic wrap to a

12-inch disk about 1/8 inch thick. Fold dough in quarters, then place dough point in center of pie pan. Unfold dough. [Alternatively, roll dough in 2-gallon zipper-lock bag to a 12-inch

disk about 1/8 inch thick. Cut away top side of bag. Grasping bottom, flip dough

into pie pan and peel off bag bottom].



Working around circumference of pan, press dough carefully into outer edge of pan

by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Trim edge to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is about 1/4 inch beyond pan lip; flute dough in your own fashion.



Refrigerate pie shell for 40 minutes and then freeze for 20 minutes.



Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.

Press doubled 12-inch square of aluminum foil inside dough shell; evenly distribute 1 cup or 12 ounces ceramic or metal pie weights over foil. Bake, leaving foil and weights in place, until dough dries out, about 17 minutes.



Carefully remove foil and weights by gathering sides of foil and pulling up and out.

Continue baking until deep golden brown, about 15 minutes more.



Transfer to wire rack to cool.
Reply:Strawberry Glaze:

Measure 2 cups strawberries, rinsed and hulled. Place half the berries in a saucepan. Crush them with a fork. Add 1/3 cup sugar and 1 Tbsp cornstarch and 1 Tbsp lemon juice. Cook, stirring, over med. heat until mixture is thick and clear. Cool until lukewarm. Slice remaining berries. Arrange evenly over pie. Spoon strawberry mixture evenly over pie.
Reply:found this using yahoo search so can't speak personally to the quality. feel free to bring in a piece for me to try! :)



Strawberry Glaze



1 pint fresh strawberries, washed and hulled

1/3 cup water

2 tablespoons sugar

1 1/2 teaspoons cornstarch

few drops red food coloring, optional

Cut 10 to 12 strawberries in half; arrange in a single layer, cut side down, over the cooled cheesecake. Crush enough remaining strawberries to make 1/3 cup; put in saucepan. Stir in 1/3 cup water and heat to boiling. Reduce heat and simmer for 2 minutes. Press through a strainer to make 1/2 cup of puree. Return the 1/2 cup puree to the saucepan. Mix together the sugar and cornstarch and stir into the puree in saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear. Add food coloring, if desired. Cool slightly; spoon evenly over strawberries on cheesecake. Cool and store, covered, in refrigerator.
Reply:2 c. water

1/2 c. sugar

1/4 c. cornstarch

1 sm. box strawberry Jello

1 qt. strawberries





Combine water, sugar and cornstarch. Cook over low heat until thick. Stir in Jello and cool. Fold in the berries and put in pie shell.
car loan

olay cream

How often do strawberry plants need to be replaced for effective fruiting?

My own experience has been that healthy plants reproduce themselves well and the young ones eventually push out the older, less productive mother plants. If the runner plants are too successful, you might need to remove the parents and possibly even thin and transplant the young ones. I grow day neutral varieties, as we like fresh berries all summer. They are somewhat less vigorous in vegetative growth, as they concentrate more energy on fruiting. June bearing varieties will produce more and bigger young plants at an earlier age. A well fed and maintained bed will work great for many years, but if you find the fruit production drops much, it's time to start working in new "blood".
How often do strawberry plants need to be replaced for effective fruiting?
the plants will spread on their own - when you notice the plant no longer producing as much, then remove. personally i have left plants for 5+ years and they still had large yeilds.
Reply:I planted Strawberries about 5 years ago. I looked at them the other day and my original plants have died (on their own). Loads more plants though from the runners, and its give new space to fill up with these this year.
Reply:The plants propagate by runners there is a method by which you remove older plant from one side of the bed and let the newer plants that grew into vacant area by runner, run back into an area that you removed older plants from, at which point I would say you never have to replace the plants just this renovation...look up renovating Strawberries on google, I mean yahoo, damn I bet I lose point on that faux pas
Reply:i have been told every 3 years it is only the main mother plant. i take cuttings of the runners and transplant mine into a new bed then the same thing 3 years later.rotation of plants i found to be usefull
Reply:The younger plants do not push out the older ones. Our bed is 4-5 years old and this year is the first year we saw a decrease in production. SO.. I dug it up and found many LARGE OLD plants (original) so I pitched them and it was obvios that the older plants were hogging up the room. I cut the runners off the pitched plants and replanted them back into the bed. Time to start again.

Did i plant the strawberry plants too late?

I planted 6 strawberry plants late May. Two are dead but 4 are still green and leaves are stranding straight on most. Did I plant them too late for anything to bloom? If so do i need to keep watering them?? This is my first time trying to grow anything!!
Did i plant the strawberry plants too late?
You will probably get blooms, but you don't want them yet. You need to give your strawberries this season to root and they won't be able to root well if you let them fruit. If your remaining strawberries survive then my suggestion is to pluck the flowers off for this season only and let them develop strong roots. Next season your plants will be bigger and produce better berries if you do. Also, you should only need to water them once a week now that they've been in the ground since May.
Reply:Not knowing where you live...I can't really say.



Besides, there are many variables that affect whether a plant will thrive or die...even when next to another plant that is thriving.



Strawberry season usually starts (around myself) in about late June, and runs for a month or so.
Reply:No, it wasn`t too late. The most common failure of strawberry planting is planting too deep, or too shallow. The plants have a "root crown" from which the foliage sprouts. If this crown is planted too deeply, it will rot. If planted too shallow, it will dry out. Also, depending on variety, it can take up to two years to get fruits. (as with many perennial plants). For your 'first time', you just happened to pick a more particular plant.