Strawberry-Lemon Fizz

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 4 cups fresh strawberries
• 3/4 cup fresh lemon juice
• 1/2 cup sugar
• 24 ounces carbonated lemon-lime beverage, divided

Recipe

• 1 Rinse fresh strawberries and remove hulls. Reserve 8 small berries for garnish. Slice remaining berries and combine with lemon juice and sugar in a blender. Strain and discard seeds.
• 2 Divide strawberry mixture evenly among 8 glasses. Top each with lemon-lime soda. Serve cold, garnishing each with a whole strawberry.

Small Batch Blackberry Jam

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 lb blackberry (around 3 cups)
• 1 1/4 cups sugar

Recipe

• 1 In a non-reactive pan, mash the blackberries with a potato masher. Add the sugar and heat the contents over medium heat, stirring gently, until the sugar is dissolved. Raise the heat to medium-high and boil the mixture until a drop mounds in a chilled dish (this took around 10 minutes for me).
• 2 Pour the jam into a jar and cap the jar tightly. Store in refrigerator. This jam should keep for several weeks.

Strawberry-Banana Yogurt Smoothie

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 (6 ounce) container yogurt (whatever flavor tickles your fancy)
• 1 small banana, sliced
• 3 -4 large strawberries, sliced
• 1/2 cup juice (I like pomegranate)
• 1/2 teaspoon orange zest

Recipe

• 1 Blend well, and enjoy!

Strawberry-Banana Freeze

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1/2 cup frozen strawberries
• 1 small banana, peeled
• lemon juice (optional)
• 1/4 cup evaporated skim milk
• 1 teaspoon sugar
• 1/2 teaspoon vanilla

Recipe

• 1 Freeze banana until firm.
• 2 Cut frozen banana into chunks. In a blender combine the banana, evaporated milk, sugar and vanilla. Cover and blend until smooth.
• 3 With blender running, slowly add the frozen berries one or two at a time through opening in lid.
• 4 Blend until smooth.
• 5 Serve immediately.

Strawberry-Lemon Marmalade

Total Time: 1 hr 30 mins Preparation Time: 55 mins Cook Time: 35 mins

Ingredients

• 2 lemons (medium)
• 1/2 cup water
• 1/2 teaspoon baking soda
• 3 cups strawberries, crushed (about 6 cups whole berries)
• 5 cups sugar
• 3 ounces liquid pectin, 1 pouch

Recipe

• 1 Peel lemons, scrap off the white from peel, discard white. Cut peel into thin strips. In large pot, combine lemon peels, water and baking soda. Bring to a boil, reduce heat. Simmer covered for 20 minutes. Take off heat, DO NOT DRAIN.
• 2 Crush lemon pulp and juice into pot with peel, discare seeds.
• 3 Stir in crushed strawberries, return pot to heat and bring to a boil. Reduce heat and simmer covered for 10 minutes. You should have 3 cups after cooking.
• 4 Add sugar. Stir and bring to a boil rolling boil, stirring constantly.
• 5 Quickly stir in pectin and boil for 1 minute. Remove from heat and skim off foam.
• 6 Ladle into hot sterlized 8 oz jars, leaving 1/4 " headspace. Wipe rims and add lids.
• 7 Process in water bath for your altitude.

Pumpkin Loaf

Rustic Plum (Fruit) Tart

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 1/2 lbs plums, sliced
• 1/2 cup sugar
• 1/3 cup plum preserves
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground allspice
• 0.5 (15 ounce) package refrigerated pie crusts
• 1 tablespoon all-purpose flour
• 1 large egg
• 1 tablespoon sugar
• sweet cream, topping (optional)

Recipe

• 1 Line baking sheet with parchment paper; coat parchment paper with cooking spray.
• 2 Preheat oven to 350°. Stir together plums and next 4 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.
• 3 Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle.
• 4 Drain plum mixture, reserving liquid. Toss plums in flour.
• 5 Mound plums in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over plums, pleating as you go, leaving an opening about 5 inches wide in center.
• 6 Stir together egg and 1 tablespoons water. Brush piecrust with egg mixture, and sprinkle with 1 tablespoons sugar.
• 7 Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.
• 8 Meanwhile, bring reserved plum liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 tablespoons hot plum liquid over exposed fruit in center of tart. Serve immediately with remaining plum syrup, and, if desired, Sweet Cream Topping.
• 9 Sweet Cream Topping: Stir together 1/2 cup sour cream and 2 teaspoons brown sugar. Cover and chill 2 hours before serving. Stir just before serving.
• 10 Peach-Nectarine Tart: White peaches won't work as well in this tart because of their delicate texture. Prepare recipe as directed, substituting 3/4 lb. peeled nectarines and 3/4 lb. peeled peaches for plums and peach preserves for plum preserves.
• 11 Apricot-Almond Tart: Prepare recipe as directed, substituting fresh apricots for plums and apricot preserves for plum preserves. Omit allspice.
• 12 Fresh Cherry Tart: Prepare recipe as directed, substituting 1 1/2 lb. fresh cherries, pitted, for plums and cherry preserves for plum preserves.