Acorn Creek
    Recipe Book


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 your requests.


Berry Crisp

Ingredients
4 cups strawberries (or raspberries, blackberries, blueberries, apples, peaches)
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 Cooking


Frosty Strawberry Square

Ingredients: Base
2 cups all purpose flour
1/2 cup brown sugar
1 cup chopped pecans
1 cup melted butter or margarine

Ingredients: Filling
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.


 
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