In response to customer requests, we have published below some of our
favorite recipes. Enjoy!
If you would like to submit any recipes
for us to consider for inclusion on this web site for the benefit of other
customers, please send them to us by mail or email at the address in Communications,
Contacts, Directions and Hours of Operations. We will try to accommodate
4 cups strawberries (or raspberries, blackberries, blueberries, apples,
1/3 to 3/4 cup sugar
1/4 cup butter or margarine
3/4 cup uncooked quick rolled oats
1/3 cup all purpose flour
1/3 cup brown sugar, packed
Directions: Put strawberries in a 2 quart baking pan; sprinkle
with enough sugar to sweeten. Mix butter, rolled oats, flour, and brown
sugar until crumbly; sprinkle over berries. Bake at 350 Fahrenheit about
30 minutes, until lightly brown.
Serves 6 Source: The Encyclopedia of Creative
2 cups all purpose flour
1/2 cup brown sugar
1 cup chopped pecans
1 cup melted butter or margarine
4 egg whites
2 cups white sugar
1 1/2 cups chopped strawberries (fresh or thawed)
1/4 cup lemon juice
1/2 pint whipping cream (whipped)
Directions: Combine all base ingredients in a bowl and mix well.
Crumble into a greased pan, 9 * 13 inches, and bake at 350 degrees Fahrenheit
for 15 minutes, stirring occasionally. Remove from oven and allow to cool.
Meanwhile, with an electric mixer, mix egg whites, sugar, strawberries,
and lemon juice, gradually increasing to high speed for 10 minutes. Fold
whipping cream into strawberry mixture. Remove 1/2 of the base mixture
from the pan and reserve from the top. Spread strawberry mixture on top
crumbled base in pan (do not pack tightly) and spread the reserve base
on top. Place in freezer until frozen, cut and serve frozen.