Seasonal Fruit and Farewell

For everything there is a season, and with this post on one of summer’s classic favorite fruits, we publish our final recipe. We know many of you loved trying out the recipes over the years and this post on creamy frozen strawberry squares will be no exception! 

While this is the final new recipe/post for this blog – the entire searchable library of recipes will remain here on the site as always. The recipe search option can be used to find recipes that feature a certain ingredient, or perhaps an old favorite.

Today’s post features the strawberry – so abundant in the summer months!

Its surplus gives thoughts to strawberry rhubarb pie, a sisterhood favorite, the time honored classic strawberry shortcake, as well as other new ideas. A particularly bumper crop of strawberries this year has given us an opportunity to experiment and try some fresh ideas. After working with different combinations of crunchy crumbs and creamy strawberry fillings, this one proves to be a winner and captures the essence of Summer! 

While the posts for this website are ending, we will be continuing to publish “Daily Bread” –  a daily spiritual meditation on the Community of Jesus website that includes an excerpt from the Liturgy of the Hours, a meditation, a prayer and the lectionary readings. The “Daily Bread” can also be delivered to your mailbox.  

Click here to subscribe to the “Daily Bread”

We’ve enjoyed the partnership with all of you over the years and this last post comes with a prayer for God’s blessing on our readers. 

 

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Creamy, Frozen Strawberry Squares
SERVINGS
15
CHANGE SERVING SIZE
COOK TIME
20minutes
PREP TIME
35minutes, plus 2 hours
READY IN
3hours

Ingredients

Instructions

Crunchy Topping
  1. Set oven to 350 degrees
  2. In a large bowl, toss together topping ingredients and then spread out on a baking sheet
  3. Toast in oven until walnuts are fragrant and crumbs are golden. Set aside.
Creamy Strawberry Filling
  1. Spray a 8x11 or 9x13 pan with nonstick spray
  2. Place strawberries in blender and puree until smooth (saving a few whole ones aside for garnish)
  3. In mixing bowl, beat heavy cream until stiff peaks form; set aside in another bowl
  4. In same mixing bowl, beat cream cheese and powdered sugar until creamy, then add condensed milk, vanilla, pureed strawberries;mix slowly until combined
  5. Fold in whipped cream, until partially blended
  6. Spread half of the toasted crumbs into baking dish, followed by strawberry filling
  7. Sprinkle remaining crumbs on top and place in freezer for 2 or more hours, until frozen
  8. When thoroughly frozen, remove from freezer 1 half hour before serving; cut into squares and serve with whipped cream topping and fresh strawberry garnish

Classic Tiramisu

Gift giving for Sisters can present a bit of a challenge since we aren’t able to simply just “go shopping” at any time. As a result, many handcrafted items and homemade food gifts are produced especially around Christmas time. Last night the convent kitchen was a veritable hub of gift making!

At the baking end of the room one sister was shaping cranberry shortbread cookies. At the stove another was cooking up the filling for egg rolls. At the opposite end of the room yet another was mixing up ingredients for her mothers’ favorite dessert, Tiramisu. After a recent visit to Italy her mother had as she herself put it “fallen in love” “with all things Italian” and this dessert was one of those things. Although not what would have occurred to me as a Christmas gift, it had made such a hit with her when she received it on her birthday, I know this will be no less thrilling to her at this special holiday.

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Classic Tiramisu
SERVINGS
9servings
CHANGE SERVING SIZE
servings
COOK TIME
10mins
PREP TIME
30mins
READY IN
40mins

Ingredients

Instructions

  1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from the heat and whip yolks until thick and lemon-colored and let cool.
  2. Add Mascarpone to whipped yolks, beat until combined.
  3. In a separate bowl, whip cream to stiff peaks.
  4. Fold the whipped cream in the mascarpone sabayon mixture and set aside.
  5. Mix the espresso (or strong coffee) and coffee liquor together. Dip the lady fingers into the mixture just long enough to get them wet.
  6. Arrange the lady fingers in the bottom of a 9 inch square baking dish.
  7. Spoon half the mascarpone cream filling over the lady fingers.
  8. Repeat process with another layer of lady fingers add another layer of cream.
  9. Refrigerate 4 hours or overnight and dust with cocoa before serving.