2 tablespoons cream of tartar,
Put strawberries in blender, blend until smooth. Pour into bowl and stir in honey and yogurt. Fill cups 2/3 full with mixture. Put stick in center. Freeze 1-2 hours. Remove from cup and serve.
Your cooking opportunities are endless when it comes to using your strawberries. Decorated cupcakes, strawberries in pancakes, muffins, smoothies, milkshakes just to name a few.
· 1/2 teaspoon baking soda
· 1/2 teaspoon salt
· 1/2 teaspoon finely grated lemon peel
· 1 cup buttermilk
· 1 cup fresh or frozen strawberries, sliced
· granulated sugar for topping
Grease 12 muffin cups or line with paper muffin liners.
In a large mixing bowl with an electric hand-held mixer on high setting, cream butter and sugar; beat in eggs, one at a time, beating after each addition. Blend in vanilla extract.
In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
With a wooden spoon, stir flour mixture into creamed mixture. Gradually stir in lemon peel and buttermilk until dry ingredients are just moistened; do not over-mix. Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full. Evenly spoon sliced strawberries onto the center of each muffin and sprinkle each with a little granulated sugar.
Bake strawberry muffins at 350° for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn strawberry muffins onto the rack. Serve strawberry muffins warm
If you have planted seeds, keep the box or basket in a warm place until the seeds have germinated and the young plants have established themselves, then slowly acclimatise them to living outdoors - unless you intend to continue to grow strawberries on the inside windowsill!
1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt
1 large-size plastic food storage bag (e.g., Ziploc)
1 medium-size plastic food storage bag
Fill the large bag half full of ice, and add the rock salt. Seal the bag.
Put milk, vanilla, and sugar into the small bag, and seal it.
Place the small bag inside the large one, and seal it again carefully.
Shake until the mixture is ice cream, which takes about 5 minutes.
Wipe off the top of the small bag, then open it carefully. Enjoy!
A 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more. But don't increase the proportions more - a large amount might be too big for kids to pick-up because the ice itself is heavy.
Flavour combinations are almost limitless. Chocolate syrup is a basic option. Don’t be afraid to add your favorite fruits or nuts! Try combining mint extract with chocolate, or adding small chocolate chips.
If you use strawberries, crush them first. Whole strawberries will become little rocks rather than mixing nicely with the ice cream.