Liz’s Kitchen–where we take the s out of supersize. The second s. So it spells “suprize”. Which is like Surprise. Oh forget it. I should have just titled it Strawberry Recipes.

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August 22, 2011 by rebelwithalabelmaker

It's Strawberry Season!

Nothing says home like fresh strawberry pie.  People are always asking for my recipe, so I've included it below.  Special note.  When it says blend berries, lemon juice, sugar, and cornstarch, be really sure that you do in fact get the cornstarch.  Baking soda looks very similar, but it's not the same thing.

Me:  Hmm, this is weird.  Usually when I blend fruit it it gets smaller.

Allyson:  Is it supposed to, um, grow like that?

Me:  Good thing I didn't make a triple batch.  Um, I don't remember it doing… uh..


Me:  Help!  What do we do?


Me:  Do you think it will taste good?  Because if it does, this is a real miracle recipe–there is enough here to feed 37 people.  (Which is good, because there happens to be 37 people staying in my house right now).

Allyson:  I don't know if you should taste that.


Well, so much for scientific curiosity.  You know, Splenda was discovered by someone randomly tasting stuff in a lab.  Women experimenting in their kitchens in their aprons have brought all kinds of discoveries to our society.  Such as Radium, I thought to myself as I tasted the mixture.


Anyway, if you want pie, follow the recipe below.  But if you want a volcano for a science project, forget vinegar, water, and red die–hardly any foam.  Go with my discovery.  It is almost as impressive as lighting salt peter on fire.  Which reminds me, my dad is coming to visit this week.  Yay!  Eric is very excited to do science with him.  I am very excited for him to help me rewire the house.  Remind me to tell you the fire extinguisher story someday.

I have to go.



Puree 2 cups berries in blender.  Add sugar, cornstarch, lemon peel and juice.  Mix well.  In microwave-safe dish (or on stovetop), cook until mixture begins to thicken, stirring often – 2 min in the microwave.  Pour into tart-shells (⅓-½ full).  Place a fresh strawberry, large side down, in the center of each and press to the bottom.  Chill until filling is set.

Whip cream, sugar and extract until stiff.  Garnish tarts.


  • ½ cup sugar
  • 6 cups fresh strawberries
  • 3 Tbsp cornstarch
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice


  • 36 tart shells or 1 pie shell, cooked


  • 1 cup whipping cream
  • ¼ cup sugar
  • ½ tsp almond extract


Sioux Lookout Strawberry Salad:


Strawberry spinach salad

2 packages spinach
3 cups strawberries sliced
1/2 cups sugar
3 tbsp. poppy seeds
1/2 tsp. paprika
1 cups vegetable oil
1/2 cups raspberry vinegar
1/2 cups worchestershire sauce yes, this is correct
2  green onions
1 1/2 cups slivered almonds
3/4 cups sugar
2 tbsp. water
grease a piece of aluminum foil.  combine almonds, sugar, and water in a non stick pan.  cook over medium heat, stirring constantly until sugar turns gooey and golden brown.  (5-10 minutes).
mix all dressing ingredients and shake well before serving.
toss spinach, dressing, and nuts together once nuts have cooled.



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