Berry Hill Farm's Favorite Recipes

Strawberry Filled Chocolate Roll

Beat egg whites until foamy; gradually add ¼ cup granulated sugar, beating until stiff peaks form. Beat egg yolks until thick and lemon-colored. Gradually add remaining granulated sugar; blend in chocolate. Fold in 1 cup whipped topping; fold in egg white mixture. Spread evenly into lightly oiled wax paper lined 15 x 1 x 1-inch jelly roll pan. Bake at 375°F, 20 minutes or until roll begins to pull away from sides. Loosen sides immediately. cover with damp towel; chill 15 minutes. Remove towel; sprinkle cake generously with powdered sugar. Invert onto wax paper. Carefully remove wax paper from top. Fold strawberries into remaining whipped topping; spread over cake. Roll up cake starting at narrow end; chill. Serves 8-10.

Strawberry Glacé Pie

Bake pie shell. Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2 quart saucepan. Gradually stir in water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, 1 minute; cool.

Beat cream cheese until smooth; spread on bottom of pie shell. Fill shell with whole strawberries; pour cooked strawberry mixture over top. Refrigerate until set, at least 3 hours.

Pie shell: Heat oven to 450°F. Mix 1 cup Bisquick baking mix and ¼ cup margarine or butter, softened, in small bowl. Add 2 tablespoons boiling water; stir vigorously until very soft dough forms. Press dough firmly with floured fingers in ungreased pie plate, 9 x 1¼ inches, bringing dough onto rim of plate. Flute if desired. Bake until light brown; 8 to 10 minutes; cool.

Meringue-Topped Strawberry Shortcake

Heat oven to 375°F. Stir baking mix, 3 tablespoons granulated sugar, the margarine, and milk until soft dough forms. Gently smooth into ball on surface dusted with baking mix. Knead 8 to 10 times. Pat dough into ungreased round pan, 9 x 1½ inches.

Beat egg whites until foamy. Beat in powdered sugar and ¼ cup granulated sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Spread meringue on dough; sprinkle with 1 tablespoon granulated sugar.

Bake about 30 minutes or until golden brown. Cool 10 minutes. Run knife around edge to loosen; turn onto cloth-covered wire rack or plate. turn meringue side up onto wire rack; cool completely. Serve with strawberries. 8 servings.

Strawberry Lettuce Salad

Dressing (may want to cut in half):