Strawberries in Season

Take advantage of strawberry season. Today I am sharing several strawberry recipes for you to try and enjoy. Get them while they are fresh and at their best.

Strawberry Marshmallows

2 envelopes gelatin (or 8 sheets)
1/3 cup strawberry puree
1 tablespoon vanilla extract
1 1/2 cups sugar
1/4 cup plus 2 tablespoons water
1/2 cup plus 2 tablespoons corn syrup
1/4 teaspoon salt
Potato starch
Powdered sugar

Line an 8-by-8 pan with parchment paper. Coat this with a 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 to 240 degrees. With the mixer at medium speed, pour all of the hot syrup slowly down the side of the bowl into the gelatin mixture, being very careful not to burn your skin. 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 to 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 to 12 hours. Mix equal parts potato starch and powdered sugar and sift over the rested marshmallows. Turn slab 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 red colored swirls, use gel food coloring and a toothpick and swirl it in the freshly poured marshmallows.

Delicious Strawberry Muffins

Firm fresh strawberries work best in this recipe, but when the season is over substitute blueberries, cherries or chopped peaches.

2 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1/3 cup melted butter
2 eggs, slightly beaten
1 teaspoon vanilla
1 pint fresh strawberries, hulled and chopped
More sugar for topping

Preheat oven to 400 degrees. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners. In a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredients are well blended. In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries. Using a large spoon, gently fold ingredients just until moist. Do not overmix. Small dry lumps are fine, just do not overmix, as this will cause "peaking" on your muffin tops. Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired. Bake 20 to 25 minutes. Makes 12 muffins.

_Our Favorite Sugar Free Strawberry Recipe__

1 container strawberries washed and sliced
splenda
sugar free angel fool cake
cool whip

put sliced strawberries in bowl and put amount of splenda you prefer, let set in refrigerator for awhile to mix. Take individual serving dishes and put angel cake on bottom, top with berries and collwhip and oh my goodness and it is strawberry heaven!!! at least we think so..

Enjoy the fruit while in season..