strawberries Archives - Trails of Hats'n Hospitalitea

Entries tagged with “strawberries”.


A Crumble, A Crisp, A Cobbler

It started with this one berry, ya I know it is impossible to make a crisp with one berry but I picked it anyway and added it to 4 cups of frozen berries I had in the freezer just waiting for the first crumble or cobbler. 

The Rhubarb is that of a bunch from the garden fresh picked

I love this strawberry, it is so hard to haul

Moving onto the crumble

Yum! It looks so good

Removed from the oven, baked just right

There you have it, a strawberry and rhubarb delight.

Strawberriesfoodland

Nutrients per serving
  • Protein: 5.0 grams
  • Fat: 12.5 grams
  • Carbohydrates: 75.0 grams
  • Calories: 433

STRAWBERRIES

Strawberry Rhubarb Crisp

Nothing beats this old-fashioned dessert. It takes minutes to prepare and needs only a scoop of ice cream to achieve dessert heaven! If you pick and freeze your own rhubarb and strawberries, frozen works as well as fresh. Combine fruit frozen but remember, allow longer cooking time.

Preparation Time: 15 Minutes 
Cooking Time: 40 to 45 Minutes 
Servings: 8
Ingredients:
  • 4 cups (1 L) Ontario Strawberries, washed, hulled and sliced
  • 4 cups (1 L) Ontario Rhubarb, washed and sliced into 1-inch (2.5 cm) chunks
  • 3/4 cup (175 mL) granulated sugar
  • 1 tbsp (15 mL) all-purpose flour
  • 1/2 tsp (2 mL) cinnamon

Topping:

  • 1/2 cup (125 mL) butter, melted
  • 1 cup (250 mL) each of all-purpose flour and large-flake rolled oats (traditional style)
  • 1 cup (250 mL) lightly packed brown sugar
  • 1/2 tsp (2 mL) cinnamon
Prep:

In mixing bowl, combine strawberries and rhubarb. Stir in sugar, flour and cinnamon. Spoon into greased 13 x 9-inch (3.5 L) baking dish.

Topping: Combine butter, flour, oats, sugar and cinnamon. Sprinkle evenly over top. Bake, uncovered in 375 F (190 C) oven 40 to 45 minutes or until fruit is tender.

Enjoy! from Grandma’s Kitchen

Now that the strawberries and rhubarb are slowly coming into season there are plenty of yummy recipes to use up these two fresh garden favourites. If you are not able to use them all up don’t hesitate to freeze them for later use. 

Cindy ~00~ 


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Having plenty of Strawberry Jam on hand for the Bed and Breakfast and Afternoon Tea in the Tea Room means putting berries up in the freezer sometimes. We have a small strawberry field and each year I take berries from that, crush and measure out the right amount for a batch of jam, bag it and freeze it.

The Cream Tea at the Tea Room is a pot of tea, fresh baked scones, strawberry jam, cream and butter, yum.

tea, scone, cream, jam, butter

 

Not all the berries get into the freezer just some of them remember.

bowl of berries

When taken from the freezer they are perfect for making strawberry jam, or desserts.

strawberries before boiling

 

I always boil the jars and lids, some people put them through the dish washer or put them in the oven to heat them but they need to be sterilized.

sterilizing

This is strawberry foam, it comes from boiling too hard.  It is full of air and I like to remove it after boiling the jam and just before I’m about to jar it.  The French gardener will sneak in and gobble this up, but I think it tastes like strawberry air so I’ll let him have the calories.

foam from boiling the berries

Filling the jars of jam within 1/4 inch head space before processing.

jars of jam
This is the step that is important the processing step.  Taking the filled jars, returning them to boiling water, 2 inches above the jars and returning to a boil for 5 minutes.  This is done to force any air out of the jar, leaving you with less spoilage.

processing jars

This is the length of time I leave my jars in processing and they are 250 ml jars.

Next time I make jam I’m going to put the strawberries through this food mill I have and see if I can reduce the amount of seeds in the jam.

As a child growing up I don’t recall ever using this method of processing.  Maybe we did, however if we did I wouldn’t have remembered such terms as, “cast iron stomachs” or “that is just mother, and you can go fetch me a spoon and I’ll just scoop it off and the jam is as good as gold.”

Mother on the Jam

mother on the jam

 

This sort of takes the taste away for jam doesn’t it?  Well I’m going somewhere with this, give me a chance. For years I have taken the Safety Food Handling Course put on the government FREE, however this course cost plenty to other provinces.  Find out about the next food safety course May 3 and 10th. It is a 2 part course put on by the government and environmental health department – For more information contact Environmental Health at 368-4970

At the end of the course you receive a certificate.

Food Safety Course Certificate

What a rainy day we are having today, a good time to get caught up on those last minute things before the almighty deadline of May 1st, when the Tea Room officially opens.

Take care,

cindy


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