Strawberry Recipes (Robin B.)

Quick Strawberry Jam (from Everyday Food magazine)

In a food processor process 1 quart hulled strawberries until coarsely chopped. Transfer to a large skillet and stir in ½ cup sugar and 2 Tbsp. fresh lemon juice. Cook over medium-high heat, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer to a jar and let cool to room temperature. To store, seal jar and refrigerate up to 10 days. Makes 1 ¾ cups.

Strawberry Buttercream (from http://conversationswithacupcake.blogspot.com

¾ cup fresh strawberries, destemmed
½ cup butter
1 tsp. vanilla
2 lb. powdered sugar (I used about 4 cups)

In a large bowl mash strawberries just to crush them a bit. Add remaining ingredients and mix well. Frost cupcakes or cake and allow to set at room temperature.

Raspberry Cheesecake Bars (Shiloh)

Crust:
2 c. flour
1/4 c. sugar
1/2 tsp. salt
3/4 c. butter
1/3 c. corn syrup

Filling:
2 pkg. cream cheese
3 large eggs
1 c. corn syrup
2 tsp. vanilla

Topping:
Raspberry jam

Directions:
1. Heat oven to 375 degrees. Grease 9x13 pan with shortening.
2. Beat flour, sugar, salt, butter and 1/3 c. corn syrup with mixer. Press evenly in pan.
3. Beat cream cheese. Beat in eggs. Beat in 1 c. of corn syrup and the vanilla. Pour over dough.
4. Bake 35 to 40 minutes. Spread jam on top. Refrigerate for 3 hours.