The Bryan Times - June 3, 2019 - Strawberries & Patriotism

Welcome June! We're all hoping the warmer temps will stay with us this month! June also brings strawberry season and Flag Day. Be sure to celebrate Flag Day on June 14th by flying the Stars and Stripes. 

Tips for displaying Old Glory: 

Don't display a flag at night unless it's illuminated.  If lighting isn't possible, make sure to take yours down at sunset. 

Always be sure the union (the blue field) is at the top left if you hang the flag from a staff projecting from a window or building. 

Never allow the flag to touch anything beneath it. 

Be sure to retire frayed or worn flags - they're no longer fit to serve as a symbol of our country.  Please don't just trash them. Most American Legion or Veterans posts host flag-burning ceremonies for this purpose. 

A dear friend gave me this recipe 20 years ago.  She made it for every reunion or potluck all summer long.  It's a delightful dessert. 

(Hint: If you want to save time, you can use a 16 ozs. pkg. of ready-made sugar cookie dough for the crust and mix an 8-oz. pkg. of cream cheese with a 7-oz. jar of marshmallow cream for the filling.)

"Lightened" Strawberry Pizza

STRAWBERRY PIZZA

1-1/2 c. all purpose flour

1 c. cold butter, cut into chunks

1/3 - 1/2 c. brown sugar
1/2 c. chopped pecans

1 - 8 oz. cream cheese, softened (reduced fat is fine)

3/4 c. powdered sugar

1 - 8 oz. tub (lite) Cool Whip, thawed

4 c. cleaned, sliced fresh strawberries

1 - 16 oz. pkg. (sugar free) strawberry glaze

Preheat oven to 350*. In large  bowl, combine flour, butter, brown sugar and nuts. Spread on 14" pizza pan or smaller-sized cookie sheet. Bake 12 - 15 minutes until browned. Cool.

In medium bowl, combine cream cheese and powdered sugar; beat until smooth. Fold in whipped topping and spread over cooled crust. Refrigerate for 15 minutes to set up.

In large bowl, combine fresh strawberries and glaze until coated. Spread out over cream cheese filling, then top with dollops of Cool Whip to serve. Keep leftovers refrigerated. Serves 10 - 15, depending on how you cut it. 

Do you know how to make fresh strawberries last longer?  Try this 'trick'..Just mix 2 cups of cold water with 1/2 cup of white vinegar in a large bowl and soak fresh strawberries (with tops on them) for about 20 minutes! Drain in a colander, rinse them and then lay the strawberries on a towel or paper towels to dry completely, about an hour. (A key to keeping them fresh) Refrigerate until ready to eat. (You won't be able to taste the vinegar!) 

If you are privileged to know Delores Cook from Bryan, you may have tasted these amazing melt-in-your-mouth goodies. (You can just imagine how quickly the COOKS and the BAKERS became friends!) This unusual cookie dough intrigues me. The batter is similar to pancake and they bake only 5 minutes at 450*. They also make wonderful 'shortcake' for your strawberries so enjoy them soon, with or without berries. 

SPECIAL SUGAR COOKIES 

2 c. buttermilk

2 tsp. baking soda

2 c. oil

3 c. sugar 

(I use 2-1/2 c.)

4 eggs

6 c. flour

6 tsp. baking powder

1 tsp. salt

1 Tb. vanilla extract

Preheat oven to 450*. Prepare a cookie sheet with parchment paper or a silpat. 

In small bowl, place buttermilk and baking soda; allow to stand while mixing oil, sugar and eggs in large bowl. Add buttermilk mixture, beating until smooth. Add flour, baking powder, salt and vanilla, beating until well blended. 

Drop by tablespoonsful onto prepared cookie sheet; sprinkle with sugar if desired. (Don't be alarmed - dough will spread) Bake 5 - 6 minutes. Remove to wire rack to cool. Allow cookie sheet to cool a couple of minutes before baking next batch. These freeze nicely.  Yield: about 5 dozen.

"Keep your face to the sun and you will never see the shadows." - Helen Keller (a blind woman)