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And Itís Time To Brighten It Up!

thumbnailThis has been the longest coldest winter that I remember in my lifetime. And, hopefully, we are near the end of the cold. In the meantime, we can make our lives a little warmer by the colors that we eat like the beautiful, bright red of rich, ripe strawberries.

Thankfully, itís warm enough in some parts of the south to harvest strawberries. I canít think of a better start to a Saturday morning family brunch or an after church Sunday dinner than a big bowl of fresh strawberries, sprinkled with a little sugar, or an easy to make strawberry cobbler, with a little almond flavored whipped cream on top.

This strawberry cobbler recipe is one of the best Iíve ever used. What a surprise to find that strawberries are so good in cobbler too.

Strawberry Cobbler

6 cups strawberries, washed and hulled
1/3 cup granulated sugar (use 1/2 cup if berries are not too sweet)
2 cups all purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cold butter, cut into small pieces
1 cup buttermilk

Preheat oven to 375į. With cooking spray, lightly spray a 3 quart flat baking dish. Set aside.

Place the strawberries in the prepared baking dish, and sprinkle with the 1/3 to 1/2 cup granulated sugar. Set aside.

Put the flour, 2/3 cup sugar, baking powder, salt and butter into a food processor fitted with a steel blade. Pulse until mixture is crumbly. Add buttermilk and pulse until batter is well blended. Place spoonfuls of batter over the strawberries and then spread to cover the top of the berries.

Bake at 375į for 35-40 minutes. Cool slightly before serving. Serve with almond flavored whipped cream.

Almond flavored whipped cream- optional

1 cup heavy cream
1/3 cup sugar
1/2 teaspoon almond extract

With an electric mixer and wire whisk, whip cream until it begins to thicken. Gradually add sugar, then almond extract and beat until soft peaks form. Keep refrigerated until ready to use.

Quick Baking Idea: If you buy the cresent style rolls, spread a thin layer of home made strawberry jam or preserves before baking. Make sure you put them on a parchment lined baking sheet so they donít stick or the sugar in the jam does not burn.

Visit Chef Linda at her
and her

Lindaís first book, Memories From Home, Cooking with Family & Friends is available at or at her website.


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