Strawberry Whirl Recipes

Steps:

• In a large saucepan, combine the sugar, cornstarch, salt and cinnamon. Stir in water until smooth. Cook until mixture boils and thickens. Stir in berries; cook over low heat for 5 minutes. , Pour into a greased 9- or 10-in. cast-iron skillet or 8-in. square baking pan; set aside. In a large bowl, combine the flour, baking powder and salt. Cut in shortening until coarse crumbs form. , In a small bowl, mix egg and milk. Add to flour mixture; stir until mixture forms a soft ball. Knead several minutes. Roll into a 12x8-in. rectangle. Spread with butter. Combine sugar, zest and cinnamon; sprinkle over dough. , Starting at a long end, roll up; seal edges. Cut into 9 slices. Place slices over berry mixture. Bake at 400° until golden brown, 22-25 minutes.

Steps:

• Crust Preparation:
• Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
• Preheat oven to 425 degrees F.
• Filling Preparation:
• Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

Steps:

• CRUST: Mix and press into 9X13 pan.
• Reserve a few crumbs to garnish the top.
• FILLING: Dissolve the Jello in boiling water.
• Add the strawberries and the lemon juice.
• Let stand until fairly firm.
• Pour over crust.
• TOPPING: Mix the cream cheese, milk and icing sugar together. (I usually beat the cream cheese with the milk until smooth then beat in the icing sugar).
• Mix in with the prepared Dream Whip.
• Spread on top of strawberry layer.
• Top with reserved crumbs.
• CHILL in fridge until ready to serve.
• NOTE VARIATIONS: For a different look I have kept out about 1/2 cup plain Jello (before the strawberries were added) and mixed in with the topping for a nice pink color.
• I have also used frozen strawberries in liquid and just cut back a bit on the boiling water.
• I have used 2 packages small Jello (instead of a large). A friend used lemon Jello and pineapple.
• The variations are endless.
• I hope you enjoy this as much as we do.
• Prep time is approximate and does not include standing time.