Crust:

2 1/2 cups crushed pretzels
3 Tbsp granulated sugar
1cup butter, melted

Combine and press into 9 x 13 cake pan, bake at 350* - 10 minutes, let cool.

1st layer:

8 oz. Cream cheese
1 cup powdered sugar (I use a little less, maybe 2/3 cup)
12 oz. Cool Whip

Blend well and spread over pretzel crust. Put in freezer to `set' while preparing 2nd layer.

2nd layer:

6 oz pkg. Strawberry jello
2 cups hot water
2 boxes or cartons frozen strawberries*

Dissolve jello in hot water, stir in frozen strawberries.

Spoon and pour over the 1st layer and refrigerate until well set.
Top with dollops of Cool Whip for serving.

STRAWBERRY ICEBOX PIE WITH ALMOND CRUST

An easy press-in crust of ground graham crackers and toasted almonds is topped with a fresh strawberry filling and whipped cream. Chill the pie at least two hours before serving.
click photo to enlarge

Crust
1 cup slivered almonds, toasted
1/2 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted

Filling
5 cups quartered hulled strawberries (about 24 ounces)
1 cup sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
2 teaspoons grated orange peel

1 1/2 cups chilled whipping cream

For crust:
Position rack in center of oven; preheat to 350�F. Butter 9-inch-diameter glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs and sugar; process until finely ground. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish.

Bake crust until set, about 12 minutes. Cool completely on rack.

For filling:
Place 2 cups strawberries in medium saucepan. Mash strawberries with potato masher until chunky. Add sugar, cornstarch, and lemon juice. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours.

Using electric mixer, beat cream in large bowl until peaks form. Spread whipped cream decoratively over filling. Cut pie into wedges and serve.
Makes 6 servings.

Got a favorite for Strawberry Rhubarb pie?

..or Strawberry Rhubarb anything for that matter?

Do you grow Rhubarb?

Huh? Do ya, do ya????

(Can't tell I'm hungry, can you.. )

Your recipe looks delectable.

Mo

of course Mo, i have a rhubarb patch i have to say strawberry rhubarb jam preserves would be a favorite of mine, as well as the pie. made three this year with a 'new' recipe, can't say it was the best... but HEY - IT WAS PIE

strawberry/jalapeno pepper preserves is absolutely the BEST! easy wasy - if you can find some hot pepper jelly just stir some into any strawberry preserves! about a tsp hot pepper to a Tbsp or so of strawberry. WOW! put a dab on a cracker with cream cheese.... yu-UM!

a friend just gave me this shrtcake recipe, i haven't tried it yet but it looks real good:

~ Sour Cream Shortcake Biscuits ~

makes 6 large
from The Herb Farm Cookbook
Jerry Traunfeld

preheat oven to 425*

2 cups all purpose flour
1 tsp baking pwd
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sugar

Sift above ingredients together into medium mixing bowl.

2 Tbsp sugar
4 Tbsp butter, chilled
1 cup sour cream (she says not low fat)
1/4 cup milk

i had a jiffy white cake mix in the cupboard so i made that according to directions, plus added an egg yolk and a little xtra oil maybe a tbsp xtra. pour in an 8" sq pan, greased and floured.

then i mixed (til smooth) about 6 oz cream cheese (neufchatel is fine), with an egg and 1/4 cup sugar and kind of poured/spread that over the cake batter.

mix 1/2 cup flour, 3 Tbsp softened butter and 1/4 cup sugar til kinda crumbly (struesel) and sprinkle over the top. i sprinkle about 1/4 cup of chopped pecans or walnuts over it too if i have some. then bake just like a cake til a toothpick comes out clean. i am thinking 20 minutes (?) at 350*

sometimes i use a regular muffin mix - the kind that has can of blueberries in the box - just use the blueberries in a smoothie or pancakes or something later mix as directed, put in greased and floured cake pan, 9x13 or so. then i just do the cream cheese and streusel and nuts on that. easy easy easy, and OH so gooooood!

Gary..., i CAN'T lay off the sugar just YET

***editiing to make some amount changes! it sounded so good and we got a late cook out invite tonight, so i made one i wrote some wrong measurements here the first time! took the last of the strawberries from last year out of the freezer, yum yum***

Strawberry Cheesecake Ice Cream

3 cups sugar
3 tablespoons all-purpose flour
Pinch salt
8 cups milk
4 eggs, lightly beaten
1 package (8 ounces) cream cheese, cubed
1 teaspoon vanilla extract
3 cups mashed fresh or frozen unsweetened strawberries
2 cups heavy whipping cream

In a heavy saucepan, combine the sugar, flour and salt. Gradually add milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.

Whisk a small amount of hot milk mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160� and coats the back of a metal spoon. Stir in the cream cheese until melted.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.

Fresh Strawberry Pie

Prep: 30 min. + chilling
Bake: 15 min. + chilling

1-1/3 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening
4 teaspoons plus 1 tablespoon milk, divided
4 teaspoons water
1 package (8 ounces) cream cheese, softened
2 tablespoons sugar
1 to 1-1/2 quarts fresh strawberries, sliced

GLAZE:
1/2 cup sugar
1 tablespoon cornstarch
Dash salt
1-3/4 cups water
1 package (3 ounces) strawberry gelatin

In a bowl, combine the flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine 4 teaspoons milk and water; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes.

Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edge of pastry. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450� for 8 minutes. Remove foil; bake 7 minutes longer. Cool completely on a wire rack.

In a small mixing bowl, beat the cream cheese, sugar and remaining milk until smooth. Spread over the bottom of crust; arrange strawberries over the top.

In a saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Chill until partially set. Pour over berries. Refrigerate until set. Yield: 8 servings.

www.rhubarbinfo.com/recipe-pie.html#TOC58

1 cup flour
1 cup brown sugar (don't substitute)
3/4 cup rolled oats
1 teaspoon cinnamon
1/2 cup butter, softened
4 cups sliced rhubarb
1 pint halved strawberries
1 cup SPLENDA or sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla

In bowl combine first 4 ingreds. Cut in butter until crumbly. Press 1/2 of this mixture into 9" sq. dish. Combine rhubarb & strawberries, spoon over crust. In a saucepan, combine sugar(or Splenda) & cornstarch. Stir in water & vanilla, bring to a boil over medium heat, cook & stir 2 min. Pour over fruit. Sprinkle w/remaining crumb mixture.

Bake at 350* for 1 hr.

Rhubarb Stawberry Torte

6 cups chopped fresh or frozen rhubarb, thawed
1 cup water
3/4 cup sugar, divided
2 packages (3 ounces each) strawberry gelatin
1 teaspoon vanilla extract
4-1/2 teaspoons cornstarch
1 tablespoon cold water
4 drops red food coloring, optional
2 cups heavy whipping cream, whipped
24 ladyfingers, split
fresh stawberries and additional whipped cream

In a large saucepan, bring rhubarb, water and 1/2 cup sugar to a boil.
Reduce heat; simmer, uncovered for 6-8 minutes or until rhubarb is tender.
Cool slightly. Set aside 1 cup rhubarb liquid for glaze. Place rhubarb
and remaining liquid in blender or food processor and process until
pureed.

Return to saucepan. Bring to a boil; stir in gelatin until dissolved.
Stir in vanilla. Cover and chill for 1 hour or until slightly thickened.

Meanwhile, for glaze, combine reserved rhubarb liquid and remaining sugar
in a small saucepan. Bring to a boil. In a small bowl, combine cornstarch
and cold water until smooth; whisk into boiling mixture. Cook and stir
until thickened. Remove from the heat. Stir in food coloring if desired.
Cover and refrigerate overnight.

Gradually fold whipped cream into rhubarb mixture. Arrange 17 split
ladyfingers on the bottom and 26 around the edge of an ungeased 9-in.
springform pan. Spread half of the rhubarb mixture into pan. Arrange
remaining ladyfingers over rhubarb mixtureee; carefully spread with
remaining rhubarb mixture. Cover and chill overnight. Carefully spread
glaze over top. Remove sides of pan. Garnish with strawberries and
whipped cream.

Yield: 12 servings

Weez eatin' tonight!!

Man oh man, I have to watch the carbs, too..

but it's strawberry season..
what's one little pie?

Thanks for all of these recipes!!!! These look great! I'm going to file this thread...

My strawberries (if they come, stupid me put one of my bird boxes right next to the strawberries..
and then -- get this --
I tried to use one of those plastic owls on a pole to scare critters away til I thought of something better..

and I completely spaced on the fact that one pair of my bird boxes was just yards away!

I put this scary old owl right there..and I haven't seen the birds in a couple of days!)

It's a jungle out there..

besides that we have has six days of rain, and it was cold enough to light a fire this week...just before Memorial Day

I'm growing vegetables for teeny people to eat..
they are stunted.

Tho -- the new fad in gourmet is
'baby vegetables'...
when my father comes by and laughs at my garden, I'll tell him it was my intention.....

Mo

mmmm, yowzers! looks like some good recipes Bigmamma!

oh man, i'm sorry to all who are on special diets especially for candida... i just don't think sometimes. i did the candida diet years ago, it's hard, i know.

Gary tells me i need to lay off the sugar, "very important", but i have been trying to ignore that...

actually the very best way to eat strawberries is while you are picking, no need to add a thing

HA! Mo, the plastic owl thing is hillarious! hehe, you're such a 'HOOT'

i re-thought doing a bird feeding area in the back yard for that same reason... i'll just watch the birds at the timber edge and maybe do some landscape plantings with them in mind, away from the garden! they are giving me so much enjoyment and are eating so many bugs for me that i will let them have a FEW berries but not ALL... i still have to get the netting over the berries.

I've never stopped eating sugar or chocolate; i don't eat excessive amounts, but I will usually have something sweet every day. I can be disciplined about it, like 1 or 2 cookies, 1 brownie, handful of choc. chips etc.

So, I'd like to know if i were to give up sugar, should I expect to feel really good?

Mo, how was the pie.....any good? Lordy, Lordy am gonna give these super recipes a try, maybe one a week while strawberries are here.

Hubby came in from the market yesterday with two big buckets of Strawberries,I was going to make the pie Loribelle.

Trouble is I can't seem to save the berries.Everyone dove into them.We stood by the sink,rinsing them off and poppong them into our mouths.They are soo sweet and tasty.Now I have to get more,but that is OK,we had fun eating them that way and standing there making funny sounds and faces as we expressed out delight in the strawberries!!AH, simple pleasures.

Mo!!!You crack me up.Do you ever watch Ellen?She has an owl in her yard and does the owl hoot sometimes on her show,soo funny!Yes,mini,veggies,the rage now,I can see you driving into the city now with a bumpper crop!!Go for it Mo.

Ras, if you get the chance,put Polenka picture up for Bigmamma to see.Amasing dog there.

Well,I quess I will try the berry thing again,have to hide them.