Sweetie Staff Recipes

Submitted by Linda Hundt 
 

As we are entering strawberry rhubarb pie season - indulge in its wonder!  If you are short on time, try this delicious strawberry rhubarb dumpling recipe to savor the season...

Cut two pounds of 1” pieces of fresh rhubarb and stew in 2 cups of water and 1 1/2 rounded C. of sugar and 1 tsp. of orange zest, 1/2 tsp. of fresh lemon juice until tender and rather thick. Stir frequently to avoid scorching. Add two C. washed, hulled & sliced, in-season strawberries. Pour the mixture into a buttered three-quart casserole dish or 9” deep-dish pie pan. Make homemade dumplings (recipe below) or Bisquik dumplings as directed and drop my spoonfuls on fruit mixture. Bake at 400 degrees for 10 minutes then cover casserole dish and bake for an additional 15-20 minutes until bubbly and dumplings are done. 

Buttermilk Dumplings 

• 2 C. plus 3 Tbsp of cake flour
• 1/2 tsp. salt
• 4 tsp. baking powder
• 2 tbs. of sugar
• 4 tbs. of Crisco shortening
• 1 C. buttermilk 
   

Whisk dry ingredients. Blend with pastry blender butter and shortening until mixture looks like coarse corn meal.  Mix in buttermilk just until sticky. Drop on fruit mixture, so dumplings are NOT touching. Bake as directed above.

This classic sweet/salty strawberry dessert can be enjoyed year-round since it calls for frozen strawberries.

• 2 C. pretzels, coarsely crushed
• 1 C. + 2 Tbs. sugar
• ¾ C. butter, melted
• 1 (6 oz.) package of strawberry gelatin
• 2 C. boiling water
• 2 (10 oz.) packages frozen strawberries, slight thawed
• 1 (8 oz.) package cream cheese, softened
• ½ tsp. lime zest
• ½ tsp. vanilla extract
• ½ tsp. almond extract
• 2 C. whipped topping (or whipped cream)

Preheat oven to 400 degrees. In a mixing bowl, combine pretzel bits, 2 Tbsp. sugar, and melted butter. Mix well. Pat mixture into the bottom of a 9x13 baking dish. Bake for 12 minutes. Remove from oven and cool.
 

In a large mixing bowl, combine strawberry gelatin and boiling water, stirring until the gelatin dissolves. Add strawberries. Chill in refrigerator 15-20 minutes until partially set. In a medium mixing bowl, beat together cream cheese, lime zest, remaining sugar, vanilla, and almond extract. Gently fold in whipped topping (or whipped cream). Spread mixture evenly over the pretzel crust. Pour partially set gelatin mixture over the cream cheese layer. Chill overnight. Garnish with additional whipped topping/cream and sprinkle with crushed pretzel, and if in season, fresh strawberries. Serve chilled.

 Submitted by Gail Junion-Metz

My Aunt Dollie always made this soup when she had guests for dinner during the summer. It’s simple to make and is both a great soup and an equally great light dessert. You don’t need to have guests to make this amazing strawberry treat! Try it, you’ll love it, and will thank my Aunt Dollie for writing her recipe down so many years ago.

• 1 1/2 C. water
• 3/4 C. rose or white zinfandel wine
• 1/2 C. sugar
• 2 Tbsp. fresh lemon juice
• 1 cinnamon stick
• 2 quarts strawberries, hulled and pureed (save a few whole for garnish)
• 1 C. heavy cream, whipped
• 1/4 C. sour cream

Combine water, wine, sugar, lemon juice, and cinnamon stick in a saucepan. Bring to a boil and cook for 15-20 minutes, stirring constantly. Add strawberry puree and continue boiling for another 5 min. stirring frequently. Discard the cinnamon stick and let cool. Whip the cream and add it and sour cream to the strawberry mixture. Refrigerate for a couple of hours. Garnish with whole berries.