July 4, 2019
I have two recipes and I’m hoping there is room because they are both short. The first one is one I copied off of Facebook and have had on my desk for a long time. Finally, I bought some fresh strawberries and rhubarb to make it. For me, it’s a keeper. Sweet, with a little tartness. The chia seeds made it thick, but still could easily be used as a spread on pancakes.
Refrigerator Jam (that may not have been the title but it’s what is written on the back of this envelope)
1 1/3 c. strawberries
2/3 c. rhubarb
2 Tbsp honey
2 Tbsp chia seeds
I pureed it all in a blender, but I think it was originally suggested to use a food processor. I put it in a plastic bowl to let sit overnight. It is yummy on toast. This fall I think I will experiment with using apple instead of rhubarb.
Let me know what you think.
I have had this recipe for a very long time. It is handwritten on a torn out sheet from a tablet. I also haven’t made it for a long time, but it is really good. Add blueberries for a red, white, and blue July 4th desert
½ c. butter
½ c. sugar
1 c. flour
Melt butter, add sugar and flour. Press into a pizza pan (if I remember, it was a small one) or use small rectangle pan. Bake at 325 degrees for approximately 15 minutes or until slightly brown
1-8 oz cream cheese
½ c. sugar
Cream together and spread on cooled crust.
½ package strawberry Danish dessert or 1 pkg strawberry glaze
Mix according to directions, add one pint of sliced or crushed strawberries. Spread on top.
MY NOTES: Since this is an old recipe, I’m not sure that they still make the Strawberry Glaze. I see there is a recipe you could Google to make the glaze from strawberry Jello. Also, I see that many of the Strawberry Pizza recipes call for refrigerated cookie dough to bake for the crust.
Refrigerate and ENJOY!