Soup Cookbook

Directions

• ”””””””””””””””””””””””””””’ ” Preheat oven to 400 deg F.
• In a mixing bowl, sift together the flours, baking powder, and salt.
• In another bowl, combine 1/3 cup of the sugar with the melted butter until it dissolves.
• Stir in the milk, then combine the wet with the dry ingredients and work together to form a soft dough.
• Turn the dough out onto a well-floured board and knead for a minute or so.
• Divide the dough into 2 equal parts, form into smooth balls, and roll out to to fit the bottom of a pie pan.
• Place the rounds of dough in 2 lightly oiled pie pans.
• Bake for 12-15 minutes, or until dough is golden brown.
• In the meantime, combine the crushed strawberries with the remaining 3 T sugar in a small bowl.
• Cover until ready to use.
• Allow the baked dough to cool until it is just warm to the touch.
• Place 1 round on a serving plate, spread it with the berries, and top with the other round of dough.
• Cut into wedges to serve; this is best served fresh and warm.
• Top each serving with a bit of cold, stiffly beaten heavy cream if you’d like.
• Sprinkle sliced strawberries with sugar; set aside.
• Beat milk with lemon juice until thick.
• Fold in strawberries and whipped cream.
• Divide among crepes; fold.
• Garnish with additional whipped cream and a strawberry centered on the cream.
• Yields 6 servings.
• Soak gelatin in milk, in custard cup.
• Set cup in boiling water; stir until gelatin is completely dissolved.
• Combine yogurt, sugar, and salt.
• Stir in gelatin mixture.
• Stir in berries and lemon juice.
• Chill until slightly thickened; beat until foamy.
• Fold in whipped cream.
• Pour mixture in metal ice-cube tray.
• Cover with foil; freeze.
• NOTE: I have also made this with approx 1/2 of 1 pint of fresh strawberries, well crushed.
• I then froze it in a Donvier ice cream maker.
• Delicious! * hulled, cleaned, and halved Combine strawberries and sugar.
• Cover; let stand 15 minutes.
• Prepare topping.
• Beat together yolks, 1/3 cup sugar, vanilla, nutmeg, and brandy until smooth.
• Fold in yopurt.
• Spoon strawberries into 4 sherbert dishes.
• Cover with topping; garnish with almonds and chocolate.
• Yield 4 servings.
• From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini