B AND L'S STRAWBERRY SMOOTHIE
You'll love this icy cold strawberry smoothie.
Provided by Lisa and Brittany
Categories Breakfast and Brunch Drinks
Time 6m
Yield 2
Number Of Ingredients 6
Steps:
- In a blender combine strawberries, milk, yogurt, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.
Nutrition Facts : Calories 159.8 calories, Carbohydrate 30.3 g, Cholesterol 4.9 mg, Fat 1.1 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 0.7 g, Sodium 71.4 mg, Sugar 29 g
STRAWBERRY VANILLA JAM
This recipe is an adaptation/mash-up of the strawberry jam recipe in the book titled Well Preserved by Mary Anne Dragan and the strawberry vanilla jam recipe in the book titled Put 'Em Up! by Sherri Brooks Vinton that also includes my own additions! The butter is optional and will help tame the foaming but don't use more than 1/2 teaspoon as this may raise the pH too high making your finished product unsafe to can. The lemon juice should be bottled instead of fresh because bottled has a more reliable and consistent pH where as fresh can vary. This makes wonderful gifts that are a bit more special than just regular strawberry jam! I usually get 6 half pint jars and a quarter pint jar out of this recipe.
Provided by anonymous
Categories Strawberry
Time 55m
Yield 6 1/2 pints
Number Of Ingredients 6
Steps:
- Place the strawberries in a large stockpot and crush them slightly with a potato masher to break them up a little and release some of their juice. Simmer the strawberries over medium low heat for 10 minutes.
- Add the lemon juice, vanilla extract, seeds scraped from the vanilla beans, (you may also add the vanilla bean pods if desired after you have scraped the seeds from them - just remember to take them out before you start filling your jars!) butter and sugar and stir well until sugar is dissolved.
- Bring the mixture to a boil over medium high heat and boil hard for 20 minutes, stirring frequently (be careful, this has a tendency to spit at you and boiling sugar burns are unpleasant!), until it has reduced and thickened a bit. You may test for gel at this point if deisred.
- Remove from heat and stir constantly for 3 minutes to redistribute the fruit evenly through the jam and prevent it from floating to the top of your finished product.
- Ladle jam into hot half pint (8 oz.) jars, leaving 1/4-inch headspace. Process jars in a boiling water bath for 10 minutes - adjusting for altitude.
Nutrition Facts : Calories 845.1, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.8, Sodium 9.7, Carbohydrate 215.8, Fiber 3.9, Sugar 209.5, Protein 1.3
STRAWBERRY VANILLA JAM
I wanted something more then just strawberry jam, I saw this recipe online for jelly. So I added the vanilla to the jam I was making. This is good for toast/muffins and over ice cream. Time does not count overnight time. Cooking time counts canning time.
Provided by Coppercloud
Categories Strawberry
Time 45m
Yield 8 half pints, 8 serving(s)
Number Of Ingredients 6
Steps:
- Put all fresh cut strawberries and vanilla been in a plastic gallon bag with 1 cup sugar and set overnight in the fridge.
- The next day, there should now be some juices in the bag along with the strawberries. Put the sugar/strawberries/juice in pan, take out vanilla bean. Cut bean in half down the center. Scrape out seeds and put into pan with strawberries. Discard bean pod. Stir in remaining sugar, lemon zest and add butter.
- Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Take off heat. Stir in pectin. Return to full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Take potato masher and mash strawberries to the size you want in jam. Let this cool for 5/10 minutes, so that all the fruit will not rise to the top in jars.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe rim clean.
- Apply lids, then rings and tighten rings to fingertip tightness.
- Process in boiling water bath for your altitude time.
- P.S. Tips: A. If using fresh strawberries, they can be crushed before cooking/boiling. But I like chunky jam and I have found that the strawberries melt during the boiling time if I mash them first. So I prefer to do this after boiling. This way I have more control of the final fruit size B. In summer we freeze lots of strawberries for me to make jam in fall for xmas baskets. Once they are unfrozen there is juice already, so I skip the overnight process. C: Just an FYI, If you use store bought bagged frozen strawberries, since they are cut more then half and are not fresh they break down even faster during the boiling time. D. You can also make this with low sugar pectin or no sugar recipes, just follow the fruit/sugar qty's on the pectin boxes instructions.
KIWI STRAWBERRY SMOOTHIE
Fruity goodness for smoothie lovers!
Provided by ANNIESSE
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 5m
Yield 2
Number Of Ingredients 5
Steps:
- Place the banana, strawberries, kiwi, vanilla frozen yogurt, and pineapple and orange juice blend in a blender. Blend until smooth.
Nutrition Facts : Calories 204.2 calories, Carbohydrate 48.1 g, Cholesterol 1.5 mg, Fat 0.5 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 33.7 mg, Sugar 32.1 g
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