<body><div><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1CoIR9_11nsAsFr00" alt="https://img.particlenews.com/image.php?url=1CoIR9_11nsAsFr00" width="900" height="506" ><figcaption>Photo by Phyllis Coulter</figcaption></figure><h2>Fresh Strawberry Upside Down Cake</h2><ul><li>1/2 cup walnuts</li><li>2 cups sliced fresh strawberries (can use frozen)</li><li>1/4 cup sugar (use less if strawberries are frozen with sugar)</li><li>1 package (3 oz) strawberry gelatin</li><li>1 package white or yellow cake mix (regular size)</li><li>2 large eggs</li><li>1 1/4 cup water</li><li>2 Tablespoons canola or vegetable oil</li><li>1 1/2 cups miniature marshmallows</li></ul><p>In a well-greased 9x13 inch cake pan, layer the walnuts and strawberries. Sprinkle with sugar and gelatin. In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in marshmallows and pour over strawberries.</p><p>Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Refrigerate after cake has cooled.</p><p><i>Hint: I do not invert onto a serving platter. I cut and when I serve the cake, I flip it over, so the bottom is on the top for the “upside down” effect.</i></p><p><i>Susie Wattier, Randolph, Nebraska</i></p><h2>Strawberry or Raspberry Pie</h2><ul><li>1 cup water</li><li>1 cup sugar</li><li>2 tablespoons cornstarch</li><li>1/2 pkg. gelatin, either strawberry or raspberry</li><li>Strawberries or raspberries, cleaned</li><li>1 prebaked pie shell</li></ul><p>Boil together the water, sugar and cornstarch until clear. Add gelatin, mixing well. Set aside to cool. When cool, add berries, as many as you like. Place all in prebaked pie shell. Refrigerate. May be serve with whipped cream.</p><p><i>Darlene Schlenker, Kulm, N.D.</i></p><h2>Blueberry Cream Dessert</h2><ul><li>1 cup (8-oz.) sour cream</li><li>One 6-oz. carton blueberry yogurt</li><li>1 envelope unflavored gelatin</li><li>3/4 cup cold water</li><li>3/4 sugar, divided</li><li>1/2 teaspoon vanilla extract</li><li>1-1/4 cups graham cracker crumbs</li><li>6 tablespoons butter, melted</li><li>1 cup fresh blueberries</li><li>1/2 cup heavy whipping cream, whipped</li></ul><p>In a small bowl, combine sour cream and yogurt, set aside. In a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute. Add 1/2 cup sugar. Cook and stir over low heat until gelatin is completely dissolved. Remove from heat, stir in vanilla and sour cream mixture until blended. Transfer to a large bowl. Chill until partially set. Meanwhile, in a small bowl, combine the graham cracker crumbs, butter and remaining sugar; set aside 1/4 cup for topping. Press the remaining crumb mixture into an ungreased 8-inch square dish, set aside. Stir blueberries into gelatin mixture, fold in whipped cream. Spoon into crust. Sprinkle with reserved crumb mixture. Chill until set. Refrigerate leftovers. Yields 9 servings.</p><p><i>Note: You may adjust the flavor of this recipe to strawberry, raspberry, peach or whatever fruit is in season.</i></p><p><i>Deanna Richter, Buffalo Center, Iowa</i></p><h2>Razzle-Dazzle Raspberry Bread</h2><ul><li>2 ¼ cups plus 2 tablespoons all-purpose flour, divided</li><li>¾ cup light brown sugar</li><li>¼ cup granulated sugar</li><li>1 ½ teaspoons baking soda</li><li>¼ teaspoon salt</li><li>1 cup buttermilk</li><li>½ stick butter, melted</li><li>1 egg</li><li>¼ cup vegetable oil</li><li>2 teaspoons vanilla extract</li><li>2 cups fresh or frozen (not thawed) raspberries</li></ul><p>Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.</p><p>In a large bowl, combine 2-1/4 cups flour, the brown sugar, granulated sugar, baking soda, and salt; mix well and set aside. In a medium bowl, whisk buttermilk, butter, egg, oil, and vanilla until combined. Add buttermilk mixture to flour mixture and stir just until combined.</p><p>In a medium bowl, combine raspberries and remaining 2 tablespoons flour; toss gently until berries are evenly coated. Fold berries lightly into batter. Spoon mixture into loaf pan.</p><p>Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Let cool 30 minutes then remove from pan to finish cooling.</p><p><i>Susie Wattier, Randolph, Nebraska</i></p><h2>Raspberry Dessert</h2><ul><li>2 cups flour (may use gluten-free)</li><li>2 tablespoons sugar</li><li>2/3 cup butter, melted</li><li>One 8-oz. pkg. cream cheese, softened</li><li>1 cup powdered sugar</li><li>1 teaspoon vanilla</li><li>One 8-oz. tub whipped topping</li><li>One 6-oz. pkg. raspberry gelatin</li><li>2 cups boiling water</li><li>Two 15-oz. pkgs. frozen raspberries</li><li>Extra whipped topping, thawed (optional)</li></ul><p>Combine flour, sugar and melted butter. Press into a 9x13” pan. Bake at 350 degrees for 10-15 minutes.</p><p>Combine cream cheese, powdered sugar and vanilla. Beat with mixer until smooth. Fold in whipped topping. Spread over cooled crust in pan.</p><p>Dissolve gelatin in hot water. Stir in frozen raspberries. Chill in refrigerator for 20 minutes or until slightly thickened. Spoon over cream cheese filling. Refrigerate.</p><p>To serve, cut into bars and garnish with whipped topping, if desired.</p><p>This was a hit at our church fellowship dinner.</p><p><i>Juanna Beth Lewis, Challis, Idaho</i></p><h2>Blueberry French Toast</h2><ul><li>One 8-oz. pkg. cream cheese, softened</li><li>16 slices Italian bread (can use regular white bread)</li><li>1/2 cup blueberries</li><li>2 eggs, beaten</li><li>1/2 cup milk</li><li>1 teaspoon vanilla</li></ul><p>Spread cream cheese over 8 slices of bread. Top with blueberries. Top with remaining 8 slices of bread. Gently press them together to seal edges.</p><p>Whisk together eggs, milk and vanilla. Dip each side of each “blueberry sandwich” into the egg mixture. Fry on a hot griddle until golden brown. Flip over to cook the other side. Makes 8 servings.</p><p>Very filling and very good.</p><p><i>Darla Hagen, Sheyenne, N.D.</i></p><h2>Strawberry Gelatin Fluff Salad</h2><ul><li>1 large pkg. (4.6 oz) cook-and-serve vanilla pudding mix</li><li>1 large pkg. (6 oz.) strawberry Jell-O</li><li>3 cups water</li><li>One 16-oz. tub Cool Whip</li><li>1/2 bag mini marshmallows</li><li>2 cups of strawberries, chopped</li></ul><p>Stir pudding mix and Jell-O powder together with water over medium heat until the mixture boils.</p><p>Remove from heat and pour into a large mixing bowl. Cover with plastic wrap. Refrigerate until mixture has thickened (overnight or for six hours). The next morning or 6 hours later, beat until creamy with a hand mixer. Fold in Cool Whip, marshmallows, and strawberries. Chill about one hour before serving.</p><p><i>Theresa Citterman, Hendricks, Minn.</i></p><h2>Strawberry-Rhubarb Preserves</h2><ul><li>4 cups rhubarb</li><li>8 cups sugar</li><li>2 quarts strawberries, washed and hulled</li></ul><p>Cut rhubarb into small pieces. Sprinkle sugar over and let stand 12 hours. Place in saucepan and bring quickly to the boiling point. Add strawberries to rhubarb. Simmer until thick, about 15 minutes. Pour into jars, leaving 1/4-inch headspace. Seal and process in boiling water bath for 5 minutes at altitudes 0-1,000 feet or for 10 minutes from 1,001 to 6,000 feet.</p><p><i>Rita Christianson, Minot, N.D.</i></p><h2>Tutti Frutti Jam</h2><ul><li>1-1/4 cups strawberries</li><li>1 cup blackberries</li><li>1 cup blueberries</li><li>3/4 cup raspberries</li><li>3 cups granulated sugar</li><li>1/4 cup lemon juice freshly squeezed (about 1.5 lemons) plus 2 half lemon rinds</li></ul><p>Put 2 saucers in the freezer which will be used to test for set.</p><p>Rinse and dry the berries (I use my salad spinner). Hull the strawberries. Add berries, sugar, lemon juice and lemon rinds to a preserving pan or similar heavy-bottomed pan.</p><p>Place on low heat and stir with a wooden spoon until all the sugar has fully dissolved (do not simmer).</p><p>Use a potato masher to mash the strawberries and blackberries to the desired consistency. Slowly bring the pan to a rolling boil; then time for 10 minutes, stirring constantly.</p><p>Take off heat and test a few drops on a saucer by placing in the fridge for a minute.</p><p>Push your finger through the jam and if it forms a crinkle then it’s ready; if not, boil for another 2 minutes at a time and retest until setting point is reached.</p><p>Remove lemon rind halves and ladle into 2 medium-sized sterilized jars and screw lids on immediately.</p><p><i>Norma Hoffmaster, Owatonna, Minn.</i></p><p>Sheri Poore grew up on a Day County dairy farm and is a former Tri-State Neighbor editor now living in Sioux Falls. </p></div></body>

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2 cups sliced fresh strawberries (can use frozen) 1/4 cup sugar (use less if strawberries are frozen with sugar) 1 package white or yellow cake mix (regular size) In a well-greased 9x13 inch cake pan, layer the walnuts and strawberries. Sprinkle with sugar and gelatin. In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in marshmallows and pour over strawberries.

Make the most of summer berries

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2 cups sliced fresh strawberries (can use frozen) 1/4 cup sugar (use less if strawberries are frozen with sugar) 1 package white or yellow cake mix (regula

Make the most of summer berries

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