Strawberries have wonderful versatility in the kitchen. You can include them in cakes, pies, cobblers, and breads, swirl them into frozen desserts, use them as garnish, and slice them into salads. Strawberries provide a flavorful source of vitamin C, and they contain only 56 calories a cup, when eaten fresh.Little Codi Bartek, age 8, won a 1988 first place ribbon with these strawberry kolaches she baked “almost” by herself.
- 1/2 c. milk
- 1 package active dry yeast
- 1/4 c. warm water
- 1/2 c. shortening
- 1/4 c. sugar
- 1/4 tsp. salt
- 1 egg, beaten
- 4 3/4 c. sifted flour
- strawberry preserves
Scald milk and cool to lukewarm. Soften dry yeast in warm water, and let stand for 30 minutes.
In large bowl, beat egg, then add sugar and salt and beat some more. Add shortening to warm milk and combine with egg mixture, then add yeast mixture. Beat in flour, one c. at a time, then knead until smooth.
Cover and let rise until double (about an hour). With a spoon, scoop out golf-ball size pieces of dough, drop on a floured board, and shape into balls. Place on greased cookie sheet, let rise for about 10 minutes, press down center and fill with preserves. Bake at 350 degrees for 25 minutes.
