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By: Ardis L.
Makes 6 to 7 half pint jars of jam
3 cups crushed strawberries (about 6 cups whole berries)
1/2 cup + 2 Tablespoons tequila
1/4 cup + 1/2 Tablespoon triple sec or other orange liqueur
2 Tablespoon finely shredded lime peel
1 package Sure Jell for less or No sugar needed premium fruit pectin
1/2 teaspoon butter (to reduce foaming)
2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice
By: Kris P.
2 Pints of Anderson berries, washed, discard stems then crush.
4 cups Sugar
3/4 cup water
1 package of pectin
Prep: 20 min
Ready in 50 min
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup white sugar
4 half pint canning jars with lids and rings
1 (8 oz.) package cream cheese, softened
1 (8 oz.) container frozen whipped topping, thawed
2/3 cup white sugar
1 teaspoon vanilla extract
4 fresh strawberries, sliced
1 Pie Crust
4 cups Anderson Strawberries, crushed
3 Tablespoons Cornstarch
¾ Cup Sugar
2 T Lemon Juice
3 Cups sliced fresh Anderson Strawberries
3 Cups chopped rhubarb
¾ Cup sugar
¼ cup flour
¼ cup butter
¼ cup brown sugar
¼ cup flour
½ cup oatmeal
1 yellow cake mix
2/3 cup packed brown sugar
2 tablespoons butter
¾ chopped nuts
1 cup sour cream
1 ½ cups finely chopped rhubarb
1 ½ cups sliced Anderson fresh strawberries
15 minute prep
1 – 10” angel food cake
2 – 8oz. packages cream cheese, softened
1 cup white sugar
1 - 8oz. container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 – 18oz. jar strawberry glaze
Crumble the cake into a 9x13 dish.
Beat the cream cheese and sugar in a medium bowl until light and fluffy.
Fold in whipped topping.
Mash the cake down with your hands and spread the cream cheese mixture over the cake.
In a bowl, combine strawberries and glaze until strawberries are evenly coated.
Spread over cream cheese layer.
Chill until serving.
Variations: Layer in a trifle dish or add other berries.
1 package (8 oz.) Cream Cheese, softened
½ cup Sugar
1 (20 oz.) Can Crushed pineapple, drained
1 ½ cups fresh Anderson strawberries, sweetened
2 medium firm Bananas, chopped
1 (12 oz.) carton whipped topping, thawed
1 cup chopped Walnuts or Pecans
Red food coloring , optional
2 Cups Crushed Anderson Strawberries
1 (6 ounce) package strawberry gelatin mix
3 Cups miniature marshmallows
1 pkg. yellow cake mix, batter prepared as directed
4 egg whites
¼ tsp. cream of tartar
1 cup sugar
1 pkg. vanilla instant pudding
1 ½ cup milk
1 cup whipped topping
2 cups fresh Anderson Strawberries
2 Tablespoons powdered sugar
1 - 8 oz. Pkg. Cream cheese, softened
½ C sugar
¼ C Amaretto
1 C whipping cream, whipped
3 cups flour
2 cups sugar
1 Tablespoon cinnamon
1 Teaspoon Salt
1 Teaspoon Soda
2 cups fresh or frozen (thawed) Anderson strawberries
1 cup Vegetable Oil
1 cup or more chopped Pecan (optional)
½ cup butter,
1 cup powdered sugar,
¼ cup honey,
¼ teaspoon cinnamon.
1 Head Romaine lettuce (rinsed, dried-chopped)
2 Bunches of fresh Spinach ( rinsed-dried-chopped)
1 Pint Fresh Anderson Strawberries(washed-sliced)
1 Bermuda Onion (sliced)
½ cup Mayonnaise
2 Tablespoons White Wine Vinegar
1/3 cup White Sugar
¼ cup Milk
2 Tablespoons Poppy Seeds
½ ounce balsamic vinegar
½ ounce honey
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 pound Anderson strawberries (diced is about 2 cups)
1 tablespoon finely chopped fresh basil
zest of 1 lemon (about 1 teaspoon)
1. Whisk together vinegar, honey, salt and pepper until combined well.
2. Mix vinegar/honey mixture with remaining ingredients until incorporated.
3. Refrigerate covered until ready to serve.
4. Serve with pita chips, corn chips, or as a dessert topping
(Cinnamon pita chips are wonderful with this salsa!)
See recipe for Cinnamon chips below.
In a blender, add:
2 cups frozen strawberries
1 cup Pomguard juice
1 cup Lifeway Kefir probiotic strawberry or pomegranate cultured milk smoothie
2 Tbsp flaxseed meal
1 tsp vanilla or maple syrup
Blend for 45 seconds to 1 minute.
Makes about 4 cups.
1/4 c. sugar
1/2 tsp. ground cinnamon
4 flour tortillas
3 tbsp. butter, melted
Serve with Easy Strawberry Salsa (above)
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