Recipes

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Featured Strawberry Recipes

Chocolate-Dipped Strawberries
2 cups semi-sweet chocolate morsels
1/4 cup vegetable shortening
Fresh strawberries with stem, washed and well dried
Warm chocolate morsels and shortening over hot (not boiling) water. Stir until mixture is smooth; remove from heat but keep over hot water. (If chocolate sets up return to heat, add an additional 1-2 teaspoons of shortening and stir until smooth.) Dip strawberries into chocolate mixture and shake off excess. Place on foil-lined cookie sheet and chill until chocolate is set

Fresh Strawberry Smoothie

2 cups vanilla ice cream 1 1/2 cups fresh strawberries 2 Tablespoons sugar 2 Teaspoons lemon juice 2 cups crushed ice Additional fresh strawberries

Combine ice cream, strawberries, sugar, lemon juice and ice in container of an electric blender. Process until smooth; pour into individual glasses and garnish with additional strawberry. Yields 4 cups.

 

Classic Strawberry Jam

Ingredients: 

  • 5 cups of ripe strawberries, crushed
  • 7 3/4 cups of sugar
  • 1 (3oz) pack of pectin
  • 3/4 tsp of unsalted butter
  • 3 tbsp of lemon juice

Directions:

  1. Combine the strawberries, lemon juice and half the sugar in a pan and let stand for 1 hour.
  2. After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
  3. Bring the mix to a boil for two minutes.
  4. Remove the pan from the flame and skim off any foam that accumulates.
  5. Place the pan over the heat again for 1 minute to boil. Again, remove and skim off the foam.
  6. Add the butter and bring the mixture to a boil again.
  7. Add the pectin and stir constantly.
  8. Boil for 1 minute.
  9. Skim off the foam.
  10. Allow the jam to cool for 7 minutes before adding it to canning jars.
  11. Close the jars and bath them in 250-degree water for 10 minutes to create a seal.

Strawberry Tiramisu Trifle

 

INGREDIENTS

  • 1 quart fresh strawberries
  • 1 1/4 cups cold milk
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 (8 ounce) package cream cheese, softened
  • 4 tablespoons strong brewed coffee, room temperature, divided
  • 2 cups whipped topping
  • 1 (3 ounce) package ladyfingers, split
  • 6 (1 ounce) squares bittersweet chocolate, grated

DIRECTIONS

  1. Set aside three strawberries for garnish; slice the remaining strawberries. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping.
  2. Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for 4 hours or overnight.