Homemade Strawberry Lemon Jam

May 26, 2016 · by Carrie Trax · Leave a Comment

Once you taste your own homemade strawberry jam, you’ll never want store-bought again! With the strawberries coming into season here in Oregon I need to get my water bath canner out and jars washed to make my strawberry lemon jam. The last few years I have been using the recipe for strawberry lemon jam from the Ball® Blue Book. The lemon peel gives this jam just another layer of flavor. When I first got married I wanted to make jam and the first one I made was strawberry. It is easy and simple to make and when you taste it you will feel like you are eating fresh strawberries. Make sure you make enough to last throughout the year since strawberries season is usually about a month long depending on your weather.

Homemade Strawberry Lemon Jam
1/4 cup thinly sliced lemon peel (about 2 large)*
4 cups crushed strawberries (about 4 pints)
1 tablespoon lemon juice
6 tablespoons Ball^® RealFruit™ Classic Pectin
6 cups sugar
7 (8oz) half pint glass preserving jars with lids and bands

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Combine lemon peel and water to cover in a 6- or 8-quart saucepan. Bring to a boil over medium-high heat and boil for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pan.
Add strawberries and lemon juice to peel and mix well. Gradually stir in pectin. Bring mixture to a full rolling that can not be stirred down, over high heat, stirring constantly.
Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.
Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
* How to make lemon peel with Crisp™ “Tools for Healthy Eating”.

Recipe from ~ Fresh Preserving ~ Ball®

Homemade Strawberry Sauce

May 15, 2016 · by Carrie Trax · Leave a Comment

The smell of ripe, juicy strawberries fresh from the field is what I wait for every spring here in Oregon. Strawberry season is different depending on where you live, but here in Oregon it can start as early as the first week in May. During my visit this weekend at the local farmers market I found several farm stands with crates of strawberries just waiting to come home with me. Fresh strawberries should be refrigerated and eaten within a few days. One way I found to get some extra time with fresh strawberries is to make a sauce. It will keep for about a week in the refrigerator and can be used to top ice cream, cheesecake, pancakes, yogurt, or filling for a cake or just about anything you like.

Homemade Strawberry Sauce
1 pint strawberries, chopped
1 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice

Place the chopped strawberries in a sauce pan and begin to cook over medium heat. Mix sugar and cornstarch in a small bowl; add to the sauce pan of strawberries. Add lemon juice and cook on low heat for about 10 minutes or until mixture thickens. Remove from heat. Set aside and cool. Refrigerate once cooled. Makes 2 cups of sauce.

Pancake Hearts for Breakfast

February 8, 2016 · by Carrie Trax · Leave a Comment

With Valentine’s coming up next week treat your sweetheart or family with some heart-shape pancakes. Make them mini or big they will bring a smile to everyones face. Make it extra special and cut your strawberries into heart-shapes and do not worry if the hearts are not perfect because hearts come in many shapes and sizes!

Heart-Shape Pancakes
Buttermilk Pancakes recipe
Large Ziploc bag or icing bag
Strawberries
Other goodie ideas: mini chocolate chips, cherry pie filling, jimmies, bananas, blueberries

Preheat flat top grill or pan to 400 degrees. Make the buttermilk pancake recipe above and place half of the batter into the bag. Do not over fill the bag it will make it hard to make your heart-shapes. Once the grill or pan is hot enough cut off the end of the bag to get about a 1/4″ opening. Be careful to hold the cut side up so the batter does not start to spill out. With the bag of batter make the outer shape of a heart and then fill in the center with more batter. You might want to practice a few first. Do not worry if the heart shapes are not perfect. Once you start to see some bubbles on the top of the batter take a peek with a spatula by lifting a corner to see if the bottom side is a golden brown color. If it is flip over the pancake. Cook another 2 minutes and the pancakes are ready. If you want to keep them warm place in a preheated 250 degree oven on a baking sheet. You are now ready to add your goodies and enjoy!

* You can also add the jimmies to the batter before cooking

Fresh Oregon Berry Tart

June 14, 2015 · by Carrie Trax · Leave a Comment

Fresh berries in all shapes and colors are now ready in Oregon. The fruit stands are overflowing with fresh strawberries, blueberries, blackberries red raspberries and tayberrries. You will always find a pint or two of berries in my refrigerator ready to create a sweet dessert or muffin or just to top off my Sunday morning pancakes or serve with some yogurt. The sugar cookie crust in this tart is sweet and crisp and much firmer that a traditional pie dough crust making it last a few extra days in the refrigerator without getting soggy. The sweet taste of the lemon filling with the sauce from the tayberries and the mountain of berries creates layers of flavor from top to bottom.

What is a Tayberry? Its a cross between a blackberry and red raspberry and the fruit is sweeter than a blackberry and much larger than a red raspberry. The name comes from the river Tay in Scotland.

Fresh Oregon Berry Tart

Sugar cookie crust:
8 Tablespoons butter, softened
½ cup granulated sugar
1 egg
1 and ½ cup all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon salt

Lemon filling:
2 eggs
3 egg yolks
¼ cup whipping cream

juice from 1 large lemon
¼ cup granulated sugar

Topping:
2 cups Tayberries or Red Raspberries, slightly mashed
1/2 cup sugar
1 Tablespoon cornstarch
2 Tablespoons water
2-3 cups mixed berries, washed

To make the sugar cookie crust, place the butter and sugar in a standing mixer and beat until light and fluffy, about 3 minutes on high. Add the egg and mix on medium until fully incorporated. Add the flour, baking powder, and salt all at once and mix on medium just until no spots of flour remain, about 20 seconds, do not over mix. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Lightly spray fluted 9 1/2″ removable bottom tart pan with cooking spray.

While the oven is preheating, make the lemon filling by whisking together the eggs, egg yolks, whipping cream, lemon juice, and granulated sugar until smooth. Remove the cookie dough from the refrigerator. Press dough it into the tart pan evenly on the bottom and up the sides. Pour the lemon filling into the crust. Bake until the filling is set and the crust begins to turn golden, 20-25 minutes. Do not over bake – pull the tart out just when you see any golden color on the crusts. Make sure the lemon filling is cooked by inserting a toothpick in the center and checking to see if it comes out clean. Allow the shell and filling to cool completely at room temperature. Refrigerate until ready to serve.

To prepare the topping add tayberries or red raspberries and sugar to a saucepan and bring to a boil. Meanwhile, in another small bowl combine cornstarch and cold water; whisk until smooth. Add cornstarch mixture to raspberries and whisk to combine. Bring to boil and continue boiling 3 to 5 minutes or until sauce is as thick as you like. Set aside to cool. Sauce will thicken as it cools.

To assemble spread raspberry sauce over the lemon filling and place mixed berries on tart and sprinkle with powdered sugar. Serve chilled.

The Hoods are here… Mini Strawberry Pretzel Pie

May 25, 2015 · by Carrie Trax · 2 Comments

Strawberry Pretzel Pie

Fresh strawberries are over flowing everywhere here in Oregon. As I was walking through the farmers market this weekend the question I kept hearing as people were buying strawberries was are they “Hoods”. The strawberry variety everyone looks for here in Oregon are “Hood” Strawberries, so what are Hood Strawberries? They emerged from Oregon’s Hood River Valley in 1965 and are prized for there bright red color and large size. Nothing can compare to these Northwest grown sweet and juicy berries. Hoods are a June-bearing strawberry so there is a short window to enjoy them. Look for these great tasting strawberries at farmers markets, farm stands or grocery stores that sell local produce. Here is a easy strawberry treat I made with my Fresh From Oregon Hood strawberries.

Mini Strawberry Pretzel Pies
3 1/2 cups pretzels, salted
1 stick (8 tablespoon) butter
1/3 cup brown sugar
2 pints strawberries
1 cup sugar
3 tablespoons cornstarch
juice 1/2 lemon
8 oz cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 cup cool whip

For the pretzel crust: Preheat the oven to 350 degrees F. Crush the pretzels in a large resealable plastic bag with a rolling pin. Mix in a bowl with the butter and brown sugar. Press into six 5″ mini pie pans and bake for 6 minutes. Remove and set aside to cool.

To prepare the glaze: Wash strawberries and remove the green tops and core. Take half the strawberries and slice, set aside. Chop the remaining half of the strawberries in a food processor. Place the chopped strawberries in a sauce pan and begin to cook over medium heat. Mix sugar and cornstarch in a small bowl; add to the sauce pan of strawberries. Add lemon juice and cook on low heat for about 10 minutes or until mixture thickens. Remove from heat. Set aside and cool. Once cool take remaining sliced strawberries and fold into the glaze mix, set aside.

To prepare cream filling: In stand mixer bowl beat the cream cheese, sugar and milk until combined. Fold in the cool whip.

To assemble the mini pies spoon the cream cheese mixture among the six pretzel pie crusts and smooth to the edges. Spoon and mound the strawberries that have been glazed over the cream mixture. Cover and refrigerate until ready to serve.

Strawberry Rhubarb Sauce

April 27, 2015 · by Carrie Trax · 1 Comment

This year in Oregon we have had an early spring and the fresh strawberries and rhubarb are already starting to be harvested. These two make the best combination for pies, cobbler and YES a sweet sauce. In about 30 minutes I had a warm sweet sauce ready to serve on my homemade buttermilk pancakes!

Strawberry Rhubarb Sauce
4 cups diced strawberries
4 cups diced rhubarb
1 lemon, juiced
¾ cup sugar
¼ cup water

Combine the strawberries, rhubarb, lemon juice, sugar and water in a medium sized sauce pan. Bring it to a boil and let it cook on low to medium heat for about 30 minutes, cook less or longer depending on how thick you want it. The sauce can be served cold or warm. Keep refrigerated.

Recipe from ~ Laylita’s recipes

Strawberry Jamming

June 30, 2013 · by Carrie Trax · Leave a Comment

Just before the strawberry season ends here in Oregon I wanted to get a few jars of jam done that I can enjoy throughout the year. I always make my family’s favorite Strawberry Lemonade Jam, with every bite you get that fresh strawberry taste with pieces of lemon peel. But this year I decided to add a new flavor to my canning shelves, Strawberry Rhubarb Jam. I really have never attempted to use Rhubarb in any of my baking or canning. I always see the overflowing displays at the farmers markets but always thought of it as bitter. So with my stalks of rhubarb in hand I was on my way to a new adventure. I have to tell you 16 jars of jam and 1 strawberry rhubarb crumb top pie later I am a changed person. Rhubarb is great and easy to work with and to me brings out the flavors in the strawberries. If you have never cooked or baked with Rhubarb this is the year to give it a try too!

Strawberry Orange Rhubarb Jam
1/4 cup thinly sliced orange peel
water
2 cups strawberries, crushed
2 cups rhubarb, chopped (about 4 stalks)
1 package powdered pectin
1/4 cup lemon juice
5 1/2 cups sugar
1/2 teaspoon butter (it helps reduce foaming, really)

In small saucepan combine orange peel and water to cover. Bring to a boil over medium-high heat for 5 minutes. Drain and discard water.
Combine strawberries, rhubarb, orange peel, pectin and lemon juice in a large saucepan. Whisk until the pectin is dissolved. Bring to boil over medium high heat. Add sugar and butter, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe the rim of the jar to remove any jam that may have fallen on it. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Recipe adapted from ~ Ball Blue Book ~ This is my canning bible!

Strawberry Lemonade Jam
1/4 cup thinly sliced lemon peel
water
4 cups strawberries, crushed
2 tablespoons lemon juice
1 package powdered pectin
6 cups sugar
1/2 teaspoon butter (it helps reduce foaming, really)

In small saucepan combine lemon peel and water to cover. Bring to a boil over medium-high heat for 5 minutes. Drain and discard water.
Combine strawberries, lemon peel, lemon juice and pectin in large saucepan. Whisk until the pectin is dissolved. Bring to boil over medium-high heat, stirring constantly. Add sugar stirring until dissolved and bring back to a rolling boil, stirring constantly. Boil hard, stirring constantly for 1 minute. Remove from heat and skim off foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe the rim of the jar to remove any jam that may have fallen on it. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Chocolate Covered Strawberry Pie

June 21, 2013 · by Carrie Trax · Leave a Comment

What a strawberry season we had this year in Oregon. With the warm weather they started two weeks early and with the cool weather in June the strawberries are still great! Fresh strawberry pie is a traditional dessert during the strawberry season and I added some extra goodies to make it a Fresh From Oregon mouth watering pie. Chocolate + Hazelnuts gives this pie a rich and delicious flavor that will have everyone coming back for seconds!

Chocolate Covered Strawberry Pie
1 quart (about 2 pounds) fresh strawberries
1 cup sugar
3 tablespoons cornstarch
juice 1/2 lemon
1 (9-inch) unbaked pie crust
1/2# chocolate wafers
1 cup toasted hazelnuts, finely chopped
1 cup whipping cream
1 tablespoon confectioners sugar

Preheat oven to 425 degrees. Place pie crust in a 9″ pie plate and flute the edges. Prick with fork over the bottom and the sides, about 40 times. Place piece of foil inside pie crust, lightly pressing around bottom edges of crust. Fill with dried beans to help keep the crust’s shape. Bake for 10 minutes, remove from oven and remove beans and foil. Return to oven and bake another 5 minutes until edges are golden brown. Place on wire rack and cool.

Wash strawberries and remove the green tops and core. Sort the strawberries to get about 1/2 of them close to the same size, set aside. Chop the remaining 1/2 of the strawberry in a food processor. Place the chopped strawberries in a sauce pan and begin to cook over medium heat. Mix sugar and cornstarch in a small bowl; add to the sauce pan of strawberries. Add lemon juice and cook on low heat for about 10 minutes or until mixture thickens. Remove from heat. Set aside and cool.

In a bowl over simmering water melt the chocolate. Dip the remaining whole strawberries about 3/4 of the way and roll in the chopped hazelnuts. Place on baking sheet to allow the chocolate to set.

To assemble the pie pour the fresh strawberry filling in the bottom of the baked pie shell. Add the chocolate/hazelnut dipped strawberries chocolate side up until the pie is filled. Cover with foil and refrigerate for 2 hours.

In bowl of a mixer place the whipping cream and confectioner sugar and beat with a wire whisk until whipped. When you are ready to serve top each piece of pie with a large spoonful of the whip topping!

Baked Oatmeal with Fresh Strawberries

June 10, 2013 · by Carrie Trax · 1 Comment

My favorite morning meal this time of year when the strawberries are Fresh From Oregon is Baked Oatmeal. This is not the typical oatmeal you may be used to, it is a fluffy brown bowl of oatmeal that tastes like you are eating an oatmeal cookie. The only oats I use in my oatmeal is Bob’s Red Mill and they are made right here in Oregon. Bob’s Red Mill Whole Grain Store and Visitors Center is located just 15 minutes from Portland, Oregon. As you arrive at the store you will see it is a big red barn with a large water wheel out front. When you enter the store you will see rows of Bob’s Red Mill products, bulk foods, kitchen essentials and more. You will also get the great aroma of fresh baked bread and more coming from their kitchen. So if you are not from Oregon and ever come for a visit this is a must see stop you need to add to your list. If you can not get to the store you can get everything online and shipped right to your house or check their store locator to find a store near you that carries their product.

Baked Oatmeal with Strawberries
3/4 cup canola oil
1 cup sugar
3 large eggs
3 cups milk
1 teaspoon salt
1 1/2 tablespoons baking powder
4 1/2 cups Bob’s Red Mill quick cooking rolled oats
1/4 cup brown sugar
1 teaspoon cinnamon

In large bowl beat together the oil and sugar with a hand whisk. Mix in eggs and milk until combined. With a large spoon add the oats, salt and baking powder, mix well. Spray 4 small casseroles dishes with baking spray and divide oatmeal mixture evenly between dishes. Divide the brown sugar and cinnamon and sprinkle over top of each oatmeal. Cover each with foil and place in refrigerate at least 8 hours or overnight. This is a must the oatmeal needs time to absorb the liquid.

Preheat oven to 350 degrees. Baked covered for 20 minutes, remove foil and bake another 15 minutes and remove from the oven. Let set 5 minutes and with a fork mix the outer part of the oatmeal with the center part. Top with your strawberries or any fresh fruit and enjoy!

This also freezers well, I portion it into small freezer containers and place in the freezer for up to 3 months (If it lasts that long.) The night before I place it in my refrigerator to thaw. The next morning put the oatmeal in a microwave safe bowl add just a little milk to moisten and cover with some plastic wrap. Heat for 30 seconds, give it a stir and heat for another 30 seconds. Fluff with a fork and it is ready to enjoy.

Strawberries ~ ~ Fresh From Oregon!

May 31, 2013 · by Carrie Trax · Leave a Comment

Wow what a May we had here in Oregon this year and a busy one for me. So I am back to share more of my Fresh From Oregon recipes. Strawberries have been at the Farmers Markets here in Oregon since the first week of May. With all the sunshine and warm weather they were about 2 weeks early this year. The early varieties were good but this week the Hood Strawberries are showing up at all the farmers markets and farm stands. If you are not from the Pacific Northwest you may not know this variety but when you say “Hoods” are in season people from around here get excited. They are sweet and delicious and melt in your mouth. They are great in just about anything like homemade jams, syrups, pies, ice-cream and perfect on top of strawberry shortcake. I like mine dipped in chocolate and rolled in toasted hazelnuts.

So lets take a peek at what’s in my recipe box for Fresh From Oregon strawberries. Since chocolate is already on my mind let’s make the Vanilla & Chocolate Angel Food Cake.

Vanilla & Chocolate Angel Food Cake
1 cup cake flour
1 1/2 cup sugar
11 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon almond extract
1 teaspoon pure vanilla
3 Tablespoons Dutch powdered chocolate
Fresh From Oregon Strawberries

Preheat oven to 325 degrees. Sift flour and 3/4 cup sugar. Using a stand mixer and wire attachment, beat egg whites and cream of tartar on low for one minute. Add salt and increase speed to medium-high and mix until egg whites are thick. With mixer running on low, pour in the remaining 3/4 cup sugar slowly. Continue to beat until the egg whites are glossy and a soft peak. Add extracts and mix for a few seconds.
Using a large rubber spatula carefully fold 1/2 cup of the flour mixture into the egg whites. This should be done slowly, continuing adding a 1/2 cup of flour at a time until it is all folded in. Gently spoon half the batter into an un-greased angel food pan with removable bottom. Carefully fold the cocoa powder into remaining batter and gently spoon over the vanilla batter smoothing out gently.
Bake 50-55 minutes. Remove from oven and immediately turn over to cool for several hours. Loosen the sides of the cake by running a knife around the edge of the pan and with a firm hand tap to release. It is ready to be served. Top with some sliced fresh strawberries and whipped cream!

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