DAILY STRAWBERRY POST FROM COUNTRY WOMAN

Tunnel of Berries Cake

6 eggs, separated
3/4 cup water
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract, divided
2 1/4 cups cake flour
2 cups sugar, divided
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
14 teaspoon cream of tartar
4 cups fresh whole strawberries, divided
2 1/2 cups whipping cream

In a small bowl, combine the egg yolks, water, oil and 1 teaspoon vanilla; set aside. In a mixing bowl, combine flour, 1 cup sugar, baking powder, cinnamon and salt. Gradually add egg yolk mixture, beating just until smooth. In another mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Fold into batter. Pour into an ungreased 10 inch tube pan. Cut through batter with a knife. Bake at 325 degrees for 60-70 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert cake; cool completely. Remove from pan. Slice off the top 1/2 inch of cake; set aside. With a knife, cut a tunnel about 1 1/2 inches deep in top of cake, leaving a 3/4 inch shell. Remove cake from tunnel and save for another use. Chop half of the strawberries; set aside. In a mixing bowl beat whipping cream until soft peaks form. Gradually add the remaining sugar and vanilla, beating until stiff peaks form. Combine 1 1/2 cups cream mixture and chopped berries; fill the tunnel. Replace cake top. Frost cake with the remaining cream mixture. Refrigerate. Just before serving, cut the remaining strawberries in half and use to garnish the cake.

Shiley Noe, Lebanan Junction, Kentucky
says, "This cake goes a long way. While it's not overly sweet or heavy its rich taste makes just one piece satisfying. Here's a serving alternative if your family doesn't care for strawberries. Think about substituting peaches."

Strawberry Tossed Salad

1/2 cup vegetable oil
1/3 cup sugar
1/4 cup cider or red wine vinegar
1 garlic clove
1/4 teaspon salt
1/4 teaspoon paprika
Pinch white pepper
8 cups torn romaine
4 cups Bibb or Boston lettuce
2 1/2 cups sliced fresh strawberries
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup chopped walnuts, toasted

Combine the first seven ingredients in a jar with a tight fitting lid; shake well. Just before serving, toss the salad greens, strawberries, cheese and walnuts in a large salad bowl. Drizzle with dressing and toss.
Yield: 6 -8 servings.

Patricia M. McNamara, Kansasm City , Missouri

Thanks Margielou!

Ideas for using the cake cut out to make the tunnel - use as the base for trifle or with a sauce for pudding cake.

Elaine

Fresh Strawberry Pie

3/4 cup all purpose flour
1/2 cup quick cooking oats
1/2 cup chopped pecans
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup butter or margarine, melted

Filling:
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons light corn syrup
2 tablespoons strawberry gelatin powder
1 quart fresh strawberries
Whipped cream, optional

in a bowl, combine the flour, oats, pecans, sugar and salt; stir in the butter until blended. Press onto the bottom and up the sides of a 9 inch pie plate. Bake at 400 degrees for 12-15 minutes or until lightly browned. Cool on a wire rack. Meanwhile, combine sugar and cornstarch in a saucepan. Gradually add water and corn syrup; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. Arrange the berries in the crust. Carefully pour gelatin mixture over the berries. Refrigerate for 2 hours or until set. Serve with whipped cream if desired. Yield; 6-8 servings

Florence Robinson, Lenox, Iowa

Strawberry Swirls

2 cups sugar
2 cups water
1/2 cup butter or margarine, melted
1/2 cup shortening
1 1/2 cup self rising flour*
1/2 cup milk
2 cups finely copped frsh strawberries, drained
whipped cream, optional

In a saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Remove from the heat; allow to cool. Pour butter into 9 x 13 x 2 inch baking dish; set aside. In a bowl, cut shortening into flour until mixture resembles coarse crumbs. Stir in milk until moistened. Turn onto a lightly floured surface; knead until smooth, about 8 to 10 times. Roll into a 12 x 8 rectangle; sprinkle with the strawberries. Roll up, jelly roll style starting with a long side. Seal the seam. Cut into 12 slices. Place with cut side down over butter. Carefully pour syrup around the rolls. Bake at 350 degrees for 40-45 minutes or until golden brown and edges are bubbly. serve warm with whipped cream. yield: 12 servings. *Editor's note: As a substitute for the 1 1/2 cups self rising flour called for in this recipe, place 1 1/2 teasooons baking powder and 1/2 teaspoon salt in a 1 cup measuring cup; add enough all purpose flour to equal 1 cup. Then place 3/4 teaspoon baking powder and 1/4 teaspoon salt in a 1/2 cup measuring cup and add all purpose flour to equal 1/2 cup.

Paula Steel, Obion, Tennessee

The above 4 recipes were the prize winners in the May June 1998 Country Woman. Grand prize--Tunnel of Berries Cake 1st Prize---Fresh Strawberry Pie 2nd Prize---Strawberry Tosssed Salad 3rd prize---Strawberry Swirls.

I will add more recipes from this issue to this thread for those who requested them. Margielou

This sounds great, and our strawberries are in, so think this would be a great dessert for Easter dinner.
Thank

ck1mom

I have a question. I am assembling the Tunnel of berries ingredients. Would you verify the cream of tarter measurement please? It sounds great! Thanks.

I missed the slash mark. That is supposed to be 1/4 teaspoon. Sorry. Wish there was a way to correct misprints.

Special Strawberry Torte

1 package (18 1/4 ounces) yellow cake mix
4 eggs, separated
2/3 cup plus 2 tablespoons sugar, divided
1/4 cup sliced almonds
2 cups whipped topping
3 to 3 1/2 cups sliced fresh strawberries
fresh mint, optional

In a mixing bowl, prepare cake mix according to package directions, substituting four yolks for the whole eggs. Pour the batter into two greased and floured 9 inch round cake pans. In another mixing bowl, beat egg whites until soft peaks form. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Carefully spread over batter; sprinkle with almonds and remaining sugar. Bake at 350 degrees for 40-45 minutes or until meringue is golden and a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes; remove from pans to a wire rack, meringue side up to cool completely. Place one cake with meringue side up on a serving plate. spread with half of the whipped topping and top with half of the strawberries. Cover with remaining cake, topping, and berries. Garnish with mint if desired. yield: 10-12 servings.

Alyce Kafka, Wagner, South Dakota

Summertime Strawberry Gelatin Salad

1 package (3ounces) strawberry gelatin
1 cup boiling water
1 cup cold water
MIDDLE LAYER
1 envelope unflavored gelatin
1/2 cup cold water
1 cup half and half cream
1 package (8 ounces) cream cheese, softened
1 cup sugar
1/2 teaspoon vanilla extract
TOP LAYER
1 package (6 ounces) strawberry gelatin
1 cup boiling water
1 cup cold water
3 to 4 cups sliced fresh strawberries

In a bowl, dissolve the 3 ounce package of strawberry gelatin in boiling water; stir in cold water. Pour into a 9 x 13 x 2 inch dish; chill until set. Meanwhile, place unflavored gelatin and cold water in a small bowl; let stand until softened. In a saucepan over medium heat, heat cream (do not boil). Add softned gelatin; stir until gelatin is dissolved. Cool to room temperature. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Gradually add the unflavored gelatin mixture; mix well. Carefully pour over the bottom layer. Refrigerate until set, about 1 hour. For top layer, dissolve strawberry gelatin in boiling water; stir in cold water. Cool to room temperature. Stir in strawberries; carefully spoon over middle layer. Refrigerate overnight. Yield: 12 -16 servings. Editor's note: This salad takes time to prepare since each layer must be set before the next layer is added.

Janet England, Chillicothe, Missouri

Oat-Fashioned Strawberry Dessert

4 cups sliced fresh strawberries
1 1/4 cups whole wheat flour
1 1/4 cups quick cooking oats
2/3 cup packed brown sugar
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup cold butter or margarine
2 tablespoons sugar
1/4 to 1/2 teaspoon ground cinnamon

Drain strawberries on paper towels; set aside. in a large bowl, combine flour, oats, brown sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Reserve 1 1/2 cups for topping. Pat remaining crumb mixture into a greased 9 inch square baking pan. In a bowl, combine sugar and cinnamon; stir in strawberries. Spoon over the prepared crust. Sprinkle with the reserved crumb mixture. Bake at 350 degrees for 35-40 minutes or until golden brown. Serve warm. Yield: 9 servings.

Linda Forrest, Belleville, Ontario

Strawberry Melon Fizz
2 cups sugar
1 cup water
5 fresh mint sprigs
1 quart fresh strawberries, halved
2 cups cubed honeydew
1 3/4 cups cubed cantaloupe
Ginger ale or sparkling white grape juice

In a saucepan, combine the sugar, water and mint; bring to a boil. Boil and stir until a candy thermometer reads 240 degrees (soft ball stage). Remove from the heat; allow to cool. Discard mint. Combine the strawberries and melon. Just before serving, fill tall glasses with fruit and drizzle with a tablespoon syrup. Add ginger ale to each. Yield: 8 to 10 servings.

Teresa Messick, Montgomery, Alabama

Strawberry Salsa
2 1/2 cups finely chopped fresh strawberries
1 cup chopped green pepper
2 tablespoons chopped green onions
2 tablespoons minced fresh parsley
1/3 cup Catalina salad dressing
Dash hot pepper sauce
Pepper to taste
Tortilla chips

In a bowl, combine the strawberries, green pepper, onions and parsley. Stir in the salad dressing, hot pepper sauce and pepper. Cover and refrigerate for 2 hours. Serve with tortilla chips. Yield: 3 cups

Strawberry Shortcake Cups
1 quart fresh strawberries
4 tablespoons sugar, divided
1 tablespoon baking powder
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 cup cold butter or margarine
1 egg
1/2 cup milk
Whipped cream

Mash or slice the strawberries; place in a bowl. Add 2 tablespoons sugar and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. In a small bowl, beat egg and milk; stir into flour mixture just until moistened. Fill eight greased muffin cups 2/3 full. Bake at 425 degrees for 12 minutes or until golden. Remove from the pan to cool on a wire rack. Just before serving split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over the top. Yield: 8 servings.