STRAWBERRY BUTTER
By Pete & Minn Fox; Foxes Bed & Breakfast; Sutter Creek, CA

Ingredients
1 cup Strawberries (washed, stemmed, sliced)
½ cup Unsalted Butter (softened at room temperature)
¾ cup Powdered Sugar
Instructions
· Set unsalted butter out to reach room temperature. Then cut into smaller pieces.
· Process in a food processor, then add Strawberries and powdered sugar. Process until smooth.
· You can store this in the freezer until you use it.

NOTE: You could use margarine instead of butter. Also, you can use this recipe with just about any berry.My mom says that 1 cup of strawberries isn’t enough. I think she’s right.

STRAWBERRY CREAM PUFF SUNDAES
By Larry & Cathy Olson; Café California; Davis, CA

Ingredients
1 cup Water
½ cup Butter
1 cup Flour
4 ea Eggs
As many Strawberries as your heart desires.

Instructions
· Heat water until boiling, add butter to melt.
· Add flour, stirring constantly until mixture forms into a ball
· Remove from heat.
· Add and beat the eggs until smooth
· Put golfball size clumps onto a cookie sheet
· Bake at 400 degrees for about 30 – 40 minutes
· Let cool
· Cut Cream Puffs in half along the “equator”
· Fill centers with good quality vanilla ice cream, grand marnier cream and Strawberries
· Top with grand marnier cream and Strawberries

CHOCOLATE DIPPED STRAWBERRIES

Ingredients
10 ea Large Strawberries
4 oz. Dark Chocolate
2 oz White Chocolate

Instructions
· Prepare a large mixing bowl filled with ice, large enough for a dinner plate to sit on. Put plastic wrap on the dinner plate and place in the freezer for 10 minutes, then place on the ice-filled mixing bowl.
· Wash and dry berries.
· Melt dark chocolate in a double boiler. Melt white chocolate in a separate double boiler.
· Dip each berry in the dark chocolate. Place on the plate.
· Once dark chocolate has somewhat hardened, take a fork and dip into the white chocolate. Have fun drizzling this white chocolate onto the berries.
· Serve at room temperature.

NOTES: Be sure to use a good quality melting chocolate, like Bakers or Guirredelli.

Strawberries Romanoff

Prep: 25 mins
Cooking:
Other: 2 to 8 hrs for chilling; 20 seconds to 20 mins for softening ice cream
Total: About 2.75 hrs

Ingredients
4 cups (1 lb) strawberries
1/4 cup (2 fl oz) orange juice, preferably freshly squeezed
2 tbslp sugar
2 tbslp orange-flavored liquer such as Grand Marnier or Curaçao
1 cup (8 fl oz) best-quality vanilla ice cream
2 cups (1 pt) heavy cream

Instructions
Remove the stems from the strawberries, then cut th eberries in half lengthwise. Place in a bowl and sprinkle with the orange juice, sugar and liqeur. Cover and refrigerate for at least 2 hours or for as long as 8 hours.

Just before serving, soften the ice cream in a microwave oven set on high power for 15-20 seconds. Alternatively, leave the ice cream room temperature for 15-20 minutes to soften.

Using chilled beaters and a large chilled bowl, whip the cream until stiff peaks form. Beat in the softened ice cream.

Divide the strawberries and their juices among 8 bowls or wineglasses. Top each serving with a generous amount of the cream and serve immediately.

Serves 8.