Wait is over: Scott’s Strawberries are ready to make jam, bread

Published 5:02 pm Monday, May 18, 2015

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Like many who grew up in this area, during this time of year I always looked forward to the day when Scott’s Strawberries would be available.
There are so many delicious things you can make with strawberries, not to mention just eating them plain. And, while some might think it biased, most of the folks in Northeast Tennessee think the best strawberries come from the Scott Family Farm in Unicoi County.
I love strawberry jam. My mother makes the most amazing strawberry freezer jam.
And let’s not forget about the classics such as strawberry pie and strawberry shortcakes.
There are so many wonderful ways to use strawberries that I could never begin to list them all.
Below are some of my favorite recipes using this darling little red berry.

‘N’ Cream Bread
This is so popular at my house I usually have to make a double batch.
13⁄4 cup flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup butter
3⁄4 cup sugar
1⁄2 cup sour cream
2 eggs
1⁄2 teaspoon cinnamon
2 teaspoon vanilla
1 cup strawberries, coarsely chopped
Preheat oven to 350 degrees. Grease an 8-by-4 inch loaf pan.
In a bowl, stir together the flour, baking powder, baking soda and salt. In mixing bowl, cream butter and add sugar. Beat until airy. Add eggs one at a time. Beat in sour cream and vanilla. Stir into dry ingredients until just moistened. Add strawberries, mix gently so as not to break up the berries too badly and turn into pan.
Smooth the top and bake for 60 minutes. Cool in pan 10 minutes, then turn onto a rack to cool.

Chilled Strawberry Soup
This sweet dish makes a good appetizer or a good dessert.
1 pound fresh strawberries
11⁄4 cups vanilla yogurt, divided
3 tablespoons confectioners’ sugar
2 tablespoons orange juice concentrate
1⁄8 teaspoon almond extract or 1⁄2 teaspoon lemon juice
In a food processor, combine the strawberries, 1 cup yogurt, confectioners’ sugar, orange juice concentrate and extract; cover and process until blended.
Chill for two hours before serving.
Garnish each serving with a dollop of remaining yogurt. You can also garnish with a dollop of your favorite strawberry jam if you wish.

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Strawberry Freezer Jam
1 quart (4 cups) strawberries, cut in half
4 cups sugar
3⁄4 cup water
1 package (13⁄4 ounces) powdered fruit pectin
Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries. Mix strawberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly 3 minutes.
Immediately spoon mixture into freezer containers, leaving 1⁄2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
Store in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving.

Strawberry Biscuit Cobbler
Berry Filling:
2 lb fresh strawberries, stems removed, cut into 1⁄2-inch pieces
2 cups sugar
1 tablespoon fresh lemon juice
1 cup Original Bisquick mix
1⁄3 cup milk
1 tablespoon unsalted butter, melted
1 tablespoon sugar
Heat oven to 375°F.
In 3-quart saucepan, cook berry filling ingredients over medium-high heat, stirring frequently, about 15 minutes or until mixture is thickened and reduced to about 3 cups. If desired, mash with potato masher. Remove from heat; set aside to cool slightly.
Meanwhile, in medium bowl, stir Biscuit ingredients until just combined.
Pour jam into ungreased 9-inch pie plate or 8-inch square pan. Top with 6 dollops biscuit dough. Sprinkle dough lightly with additional sugar as desired.
Bake 25 to 30 minutes or until biscuits are baked through and golden brown. Serve warm.
Abby was born and raised in the Stoney Creek community of Carter County. Her love of cooking grew over the years as she worked in the kitchen alongside her mother and grandmother. Reach her at abby.frye@elizabethton.com.