Leanne lives in Plant City, she says her family loves this recipe, which they enjoy whenever stawberries are in season. She has often shared this recipe at the Strawberry Festival which is held here in Florida in March with others, who have thoroughly enjoyed it.

Strawberry Shortcake Recipe

Scones:

2 cups (280 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/8 teaspoon salt
1/3 cup (76 grams) cold unsalted butter
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) light whipping cream

Egg Wash:
1 large egg, lightly beaten
1 tablespoon cream

Filling:
2 pounds (900 grams) fresh strawberries, hulled and sliced
1/4 cup - 1/3 cup (50 - 65 grams) granulated white sugar (or to taste)

Topping:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar

Scones:  Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.  Line a cookie sheet with parchment paper. 
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches (18 cm) round and about 1 inch (2.5 cm) thick. With a 3 inch (7 cm) round cookie cutter, cut out rounds and place the scones on the baking sheet.  Make an egg wash of one well-beaten egg mixed with 1 tablespoon cream and brush the tops of the scones with this mixture.
Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean.   Transfer to a wire rack.

Filling: Wash and slice the strawberries. Place about one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.) Set aside to macerate at room temperature for about 30 to 60 minutes.
For whipped cream:  In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.  Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.  When chilled, beat the mixture until stiff peaks form.  The whipped cream will hold for several hours in the refrigerator.

To serve: Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the scone.

Serve immediately.  Serves about 8 people
 
Here is a link to the Strawberry Festival:- http://www.flstrawberryfestival.com/

Chef Judy one of our readers and subscribers, recently sent us this recipe for Pineapple & Zucchini Bread/Muffins.  Chef Judy tells us these muffins are a moist flavorful treat perfect for breakfast, brunch or just as a snack.  They are also a great way to sneak in some extra fruit and vegetables for your families!  She suggests that if you make the muffins there will be plenty to share with others!

Pineapple & Zucchini Bread/Muffins

Ingredients
 
3 eggs
2 cups sugar
2 tsp vanilla essense
1 cup oil
3 cups flour
1 tsp cinnamon
1/2 cup raisins (optional)
1 cup chopped nuts (pecans or walnuts)
1 tsp baking powder
1 tsp baking soda
1 cup well drained, crush pineapple
2 cups unpeeled grated zucchini
 
Method
 
Beat eggs until fluffy; add sugar, vanilla essence and oil. Mix well then add zucchini; fold in the dry ingredients, pineapple, raisens and nuts. Mix well. Bake in 2 well greased loaf pans for approx 50 mins or until toothpick comes out clean. You can alos make these as muffins. Instead of the loaf pans, fill paper lined muffin tins about 2/3 full and bake for 18-22mins or until toothpick comes out clean.

This makes 36 muffins.

Happy Valentine's Recipe
 
With fresh local strawberries on sale in the stores and at the roadside here in Central florida. I thought you would enjoy a strawberry recipe with a valentine twist. It's a tad tricky but the results are well worth the effort!
 
Tuxedo Strawberries Recipe

15 Servings

Prep: 1 hour

INGREDIENTS

15 medium fresh strawberries with leaf stems still attached
1 cup white chocolate chips
3-1/2 teaspoons shortening, divided
1-1/3 cups semi-sweet chocolate chips

METHOD

Wash the strawberries and pat until completely dry with kitchen towels.
 
Line a baking sheet with greaseproof/waxed paper and set aside for later use

In a microwave-safe basin, melt the vanilla chips and 1-1/2 teaspoons shortening at 70% power; stirring until smooth. Dip each individual strawberry until two-thirds is coated, forming the tuxedo shirt, allowing the excess to drip off.

Place on your previously prepared tray, and chill for 30 minutes or until set.

Melt the chocolate chips and remaining shortening. To form the tuxedo jacket, dip each side of the strawberry into chocolate from the tip of the strawberry to the top of vanilla coating. Repeat on the other side, leaving a white V-shape in the center. Set the remaining chocolate aside.
 
Chill the strawberries for 30 minutes or until set.

Remelt reserved chocolate if necessary. Using the melted chocolate, pipe a bow tie at the top of the white V and three buttons down front of shirt.

Chill for 30 minutes or until set.

Store in the refrigerator, in a covered plastic container for a maximum of 1 day.

A well dressed Strawberry!

Enjoy : )

In our recent survey, several of you asked for beginner’s advice to aid you in the garden, today I thought I would share with you 5 Benefits of Gardens and Gardening for you to consider.
  
1 Nature’s Teachings:
Life was created in the Garden of Eden.  Since then ‘we’ have always had infinity with the environment in which we surround ourselves.
The teachings and experiences gained from our gardens are manifest.  We enjoy the sense of expectation and excitement as we prepare the soil, plant the seeds, perform the watering, nurture the seedlings to growth, harvest the crops and then taste the delights at our tables.  The dedication to these actions teaches us fundamental elements that are necessary in our everyday lives discipline, responsibility, patience and reward.  Thus, providing an environment to enable our children to assist us in the garden has many benefits all round.
 
2 Exercise:
Whether you are physically able bodied or disabled there are many activities for you in the garden.  Gardening offers physical exercise in many forms to all ages.  Calories are burnt at a much faster rate than people think whilst gardening, thus our bodies are nurtured towards greater physical fitness.
 
3 Diet:
By choosing what to grow in our gardens and how to grow it, can enhance our dietary well being.  Home grown produce has been shown to provide us greater nutritional value to our diets than those foods shipped from afar.
Remember also, you will be receiving the necessary Vitamin D synthesis whilst out in the sunshine which is an added bonus! Always remember to apply sunscreen through.
 
4 Psychologically:
Gardens and gardening take us away from the hustle and bustle of our hectic lifestyles, providing us with relaxation and enjoyment. Research has shown that stresses can be reduced with time spent in the garden.  Blood pressures have been recorded lower and depressions lifted, even children with ADD have been shown to have more spent more time concentrating following time spent in a garden.
 
5 Social Connection:
Our gardens provide us with a place to entertain or share with our families and friends.  The possibility of joining a group of people with the same interests, the ability to share accomplishments i.e. that extra large pumpkin!
With the state of the economy at present, communal gardens and victory gardens are on the rise within local communities who are banding together in the pursuit of attaining greater yields of produce through shared labors.  Check out your local area for information and consider joining them.

Gleaning, or picking fruit after the harvest, is happening right now for oranges.  What do these vibrant, round fruits have to offer?

Oranges are an excellent source of Vitamin C, a medium-sized orange contains 116% of the daily value for this vitamin.   Oranges are also an excellent nutritional source of dietary fiber, folate, thiamin, potassium, and Vitamin A.  In addition to these vitamins and minerals, oranges contain a wealth of other disease-fighting compounds, such as phytonutrients and antioxidants.  These potent chemical fight cancer, lower cholesterol, and control blood sugar levels.

Fresh picked oranges

Vitamin C

Vitamin C is important for a healthy immune system, cancer prevention, healthy blood circulation and wound healing.  This vitamin acts as a potent antioxidant in the body, neutralizing harmful free radicals and preventing its damaging effects in cells.  Even small amounts of vitamin C can help ward off the effects of toxin and pollutant exposure.  By fighting cell and tissue damage, Vitamin C protects against cancer and other diseases, such as the common cold. 

Vitamin C is required for the synthesis of collagen, an important component in strong bones and teeth, blood vessels, tendons, and ligaments.  This vitamin is also involved in the synthesis of norepinephrine, a neurotransmitter that is critical to brain function and mood.  This vitamin also helps the body absorb more iron, so if you’re low on iron, eat an iron-rich food (such as beef or spinach) with a glass of orange juice.

Current research findings support that Vitamin C’s benefits come from consumption of whole fruits and vegetables.  A high intake of produce is associated with a reduced risk of death from all causes, including heart disease, stroke, and cancer.  Taking supplements does not seem to provide the same protective benefits as drinking a glass of orange juice or eating a whole orange. 

How to Select and Store

Choose oranges that have smoothly textured skin and are firm and heavy for their size.  The juiciest oranges tend to be smaller, heavy for their size, and thin skinned.  Avoid those that have soft spots or traces of mold. Oranges can be stored either at room temperature or in the refrigerator, and will last about two weeks with either method. 

How to Enjoy

Since oranges come in their own natural packaging, they are a portable, convenient snack.  Peel and eat oranges, slice into wedges, or squeeze into juice.

Other ways to enjoy oranges include:

• Toss orange segments into any salad.

An example of Oranges Segments in a Salad

• Squeeze the juice into a pan, allow it to thicken over heat, and use it as a sauce for fish or chicken.
• Add orange juice to baked goods for a bright refreshing twist.
• Slip a few slices of orange into a pitcher of water for a refreshing low-calorie beverage.
• Boil orange slices with your teabag or add slices to boiled tea.
• Float orange slices in your bath for a citrusy spa treatment.
• Use the whole orange to make marmalade.
• Serve sliced oranges after a meal for dessert.

I hope you all enjoyed your Christmas Celebrations, now you are probably looking for something to make with your leftover turkey! Well, here is a recipe for Turkey Pot Pie; it’s very tasty perhaps you’d like to try it!
 
Turkey Pot Pie
 
Serves 4 people

Ingredients:-
 
2 cups cold turkey
1/3 cup carrots (chopped)
1/3 cup celery (chopped)
1 cup cranberry sauce (either fresh or canned)
1/2 cup fresh green peas
1 1/2 mashed potatoes
1/3 cup onions (chopped)
 
2 tbsps vegetable oil
1/2 cup flour
1 cup milk
1 sheet of frozen puff pastry
Pinch salt & pepper
 
Oven 400F

Method:-
 
Fry your onions gently in the vegetable oil for a minute, then add the carrots and celery and fry till tender. 

Stirring continously add the flour, the pinch salt, pepper and the milk. 

Add the turkey and the peas and continue stirring until thickening occurs. 

Layer the mashed potatoes in your dish lightly greased dish, and then spread the cranberry sauce on top evenly. 

Pour the turkey mix on the top of the cranberries and then add you pastry layer on top. 

Using to a sharp knife cut two slits in the top to allowing the dish to breathe and brush lightly with milk of egg white (optional). 

Bake until the crust turns golden - 30-40 minutes.

This tasty Turkey Pot Pie can be served on its own or with further vegetables, it's your choice! It can also be served year round not just following special celebrations like Thanksgiving and Christmas when we have spare turkey and vegetables available. Try it!

Please continue to send me your recipes via the Contact Us Page I will then share them with our readers.

This recipe for Red Roasted Potatoes with Rosemary was emailed to me by Lucinda, who has a large family. Lucinda tells me that everyone adores her roasted potatoes with rosemary they've even nicknamed them 'Rosemary Roasties'! The recipe is below for a family of four, Lucinda tells me it doubles easily for larger numbers of guests.

Red Roasted Potatoes with Rosemary

Serves: 4

Ingredients:-

1kg red potatoes cut into quarters
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary, crushed

Preparation method:-

1. Preheat oven to 250 C.

2. If you like your potatoes crispy, after chopping them, dry them thoroughly on kitchen roll before adding the oil. Place potatoes in a large roasting tin and toss with oil, salt, pepper and rosemary until evenly coated. Spread out potatoes in a single layer.

3. Bake in preheated oven for 20 minutes, stirring occasionally during roasting.

4. Serve immediately.

Red Roasted Potatoes with Rosemary or Rosemary Roasties!

Check out our other recipes here at GardenersReach or send yours to us via the Contact Us Page

This recipe for Rosemary and Parmesan Focaccia was emailed to me by Dina. Dina is of Italian descent and this is a recipe that has apparently been shared through the generations of her family. Dina grows her herbs including her rosemary in a herb container on her outside deck, bringing it inside in the winter months as she lives in Pennsylvania. She then enjoys the easy access to her herbs when baking.

Rosemary and Parmesan  Focaccia

Ingredients:-
200g bread flour
200g plain flour
1 dessertspoon salt
1 tablespoon caster sugar
7g quick yeast
300ml warm water (45 C)
3 tablespoons extra virgin olive oil, divided
2 tablespoons chopped fresh rosemary
2 tablespoons grated Parmesan cheese

Preparation method:-

1. In a large bowl, stir together the flours and salt. Make a well in the centre of the flour mixture and sprinkle in the sugar and yeast, and then carefully pour the water into the well. Let stand covered with a warmed wet cloth until the yeast begins to act, about 5 minutes.

2. Pour the two tablespoons of the oil into the well. With a wooden spoon, stir the mixture in the centre of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.

3. Turn out on a floured surface, and knead just until smooth keeping the dough soft. Pour half a teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover again with warm cloth. Allow to rise until doubled, 30 to 45 minutes.

4. Punch the dough down. Using one teaspoon of the oil to coat a baking tray, and place the dough on the tray. Gently press the dough out to about 1.5cm (1/2 in) thickness. Pour the remaining one and a half teaspoons of oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough every 2.5cm (1 in). Sprinkle with the rosemary and the cheese. Place in a cold oven on the centre shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes. Remove from the oven.

5. Preheat the oven to 190 C.

6. Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the tray, and cool on a wire rack.

7. Serve warm.

Rosemary and Parmesan  Focaccia

Dina Tips:-

• This foccacia is great served with dipping oils as an appetiser.
• As an alternative try adding the parmesan and the herbs and parmesan at the punch out stage so that they are inside the bread instead of on top.

Consider Reading:- Herb Dipping Oil Recipe 

This recipe for Roasted Rosemary Turkey will keep your turkey meat moist and full of flavor. The rosemary which could be handpicked from your garden will add extra wonderful flavors to the meat whilst roasting and with the garlic will provide great aromas to your kitchen and home throughout the cooking period.

Roasted Rosemary Turkey

Ingredients:

175ml Olive oil

1 head of garlic (peeled & minced)

 Several sprigs of chopped fresh rosemary

1 tablespoon Italian herb seasoning

Salt & black pepper to taste

1 whole turkey

Method:

1. Combine the olive oil, garlic, rosemary, Italian herb seasoning, black pepper and salt. Set aside.

2. Wash your turkey, inside and out, pat dry with kitchen towels. Loosen the skin from the turkey breast by slowly working your fingers between the breast and the skin. Work it loose to the ends of the drumsticks, be careful not to tear the skin.

3. Using your hands as flat as possible spread the rosemary mixture generously under the breast skin and slide gently down the thighs and legs. Rub the remainder of the rosemary mixture over the outside of your turkey breast.

4. Place your turkey on a rack in a roasting tin. Add enough water to cover the bottom of the tin. Roast according to the number of pounds your turkey weighs and instructions on the packaging.  Baste your turkey with the juices in the roasting tine halfway through cooking and also turn the roasting tin round.

You'll love it one you've tried it!  I did!

Send your recipes to us via the Contact Us Page

As promised in my post  How to create a Rosemary Christmas Tree  I have some more recipes to share with you using the herb Rosemary. I shall post several posts throughout the day today including a couple sent from our Subsribers so I've called it Scrumptious Saturday!

This Apple Pie with Rosemary dish was a favorite with my friends in the Netherlands. You can also check out our other recipes at Gardeners Reach with this link. 

This is a traditional apple pie recipe with a twist, the twist is the inclusion of the herb rosemary. Rosemary gives the kitchen the aroma of pine whilst cooking, but has a taste that is reminiscent of a sweet light mint. Try this recipe this year instead of your traditional one, you won't regret it!

Apple Pie with Rosemary

Serves 1

Ingredients

For the apple filling:-
30g butter
1 baking apple, peeled, chopped
1 orange (squeezed juice only)
1 fresh sprig fresh rosemary
1 tbsp sugar

For the crumble topping:-
85g plain flour
50g butter
1 egg, beaten
2 tbsp sugar
2 tbsp cold water

To Serve
Cream of your choice.

Method

Preheat the oven to 400F.

1. For the apple filling, melt the butter in a small saucepan, add the apple pieces and cook gently for 2-3 minutes.

2. Add the orange juice, rosemary  sprig and sugar and cook for a further 5-6 minutes, covered. Remove the rosemary sprig and pour the mixture into a small ovenproof dish.

3. For the topping, place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs.

4. Add the egg and sugar to the mixture, and then gradually add enough water to create a lumpy texture, taking care not to make it too sticky (you may not need all of the water).

5. Place the crumble topping mixture on top of the apples in the dish. Place on a baking sheet, transfer to the oven and bake for 10-12 minutes, or until bubbling and golden-brown.

6. To serve, allow the crumble to cool slightly, and then pour over the cream.

Enjoy!

Send your recipes to us via the Contact Us Page