Strawberry Recipes

Strawberry Pretzel Salad

CRUST:
2 cups crushed thin stick pretzels
3/4 cup butter or margarine (melted)
1/4 cup sugar
Mix well and press into bottom of 9" x 13" baking dish. Bake at 400 degrees for 8 minutes.

FILLING:
1 (8 oz.) package cream cheese
1 (8 oz.) bowl of frozen dessert topping (Cool Whip)
1 cup sugar
Blend together until smooth. Pour over cooled crust. Chill until glaze is prepared.

GLAZE: 1 large package of strawberry JELL-O
1 cup boiling water
1 cup cold water
2 1/2 cups sliced fresh Altenburg's strawberries (20 oz. frozen berries)
Prepare JELL-O according to directions, using the 2 cups of water (half the amount called for on the package). Fold in strawberries. Spread over filling. Chill until set.

Fantastic Frozen Strawberries

1 package Sure-Jell
4 quarts Altenburg's strawberries
3 cups sugar
Put cleaned berries in large bowl with sugar. Mix carefully. Mix Sure-Jell with 1 cup water and boil 1 minute. Pour over berries and mix carefully. Let stand 10 minutes. Put in freezer containers. Berries will be bright red and thickened slightly. These taste like fresh strawberries.

Pumpkin Recipes

Apple-Pumpkin Brown Betty

1-2-3# Pie Pumpkin
3 Tablespoon Butter
1 Cup Cubed Bread 2 Gala Apples (Peeled and cut in 1/2" pieces)
1/4 Cup Brown Sugar
1/4 Cup Golden Raisins
1/2 Teaspoon Vanilla
1/4 Teaspoon Cinnamon
Kosher Salt
Maple Syrup, for drizzling

Preheat oven to 375 degrees
Slice off and reserve top 1 1/2" of the pumpkin
Scoop out seeds and pulp.
Melt 2 tablespoons butter in skillet over medium heat. Add the bread and cook, stirring occasionally, until golden, about 4 minutes. Transfer to bowl. Add 1 tablespoon butter, apples, brown sugar, raisins to skillet. Cook until apples are crisp-tender, about 4 minutes. Stir in vanilla, cinnamon and pinch of salt. Return bread to skillet.

Put pumpkin in small baking dish, fill pumpkin with apple mixture Cover with pumpkin top and add 1 inch of boiling water to pan. Cover loosely with foil and bake till pumpkin is tender. Remove foil and pumpkin top and return pumpkin to oven. Bake until filling is lightly browned - about 10 minutes. Transfer to serving plate and drizzle with syrup. To serve, scrape pumpkin flesh and stir into apple mixture.