MU sorority to sponsor strawberry breakfast on Thursday, April 17
HUNTINGTON -- Strawberries dipped in chocolate or homemade strawberry butter ... yummy.
The springtime tradition continues as Alpha Xi Delta Sorority sponsors its 63rd strawberry breakfast Thursday, April 17.
The breakfast is served from 7 to 11 a.m. at the Alpha Xi Delta House, 1645 5th Ave., across from Marshall University's Memorial Student Center, noted Donielle Hazlett, a MU freshman and new member of the chapter.
Other than the chocolate-dipped strawberry and strawberry butter made by the 66-member Gamma Beta Chapter and others, the breakfast consists of pancakes, eggs, sausage and biscuit.
The strawberry butter recipe has been around for generations within the sorority, according to Hazlett. And, it has remained popular and a favorite of most everyone.
Tickets, available at the door, are $5 for the general public or $4 for MU students. Proceeds help with upgrades of the house and other sorority functions.
The chapter also offers delivery to local businesses in downtown Huntington, said Hazlett.
This recipe is from "Martha Stewart Living:"
1 cup (2 sticks) unsalted butter, room temperature
1/4 cup confectioners' sugar
1/4 teaspoon salt
1/2 cup hulled and coarsely chopped fresh strawberries
Using electric mixer, beat first three ingredients until light about 1 minute. Add strawberries; beat until combined, but not totally uniform. Transfer to ramekins or small serving dishes. Chill until ready to serve or transfer to two sheets of plastic wrap. Roll each into log; freeze up to 2 months. Thaw before using. Serve at room temperature.
"Betty Crocker Kitchens" provides these recipes:
1 pint medium-large strawberries (18-20 strawberries)
1/2 cup semisweet chocolate chips (or white vanilla chips for white)
1 teaspoon shortening or vegetable oil
Gently rinse strawberries; dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. In one-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat. Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on waxed paper-lined tray or cookie sheet. Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve. Store covered in refrigerator so chocolate does not soften (if made with oil, chocolate will soften more quickly at room temperature).
STRAWBERRIES AND CREAM PANCAKES
3 cups sliced strawberries
1/4 cup sugar
2 cups original Bisquick mix
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla
11/2 cups whipping (heavy) cream, whipped
Mix strawberries and sugar; set aside. Heat griddle or skillet over medium-high heat or electric griddle to 375 degrees; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.) Stir Bisquick, milk, 2 tablespoons sugar, vanilla and eggs until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden. To serve, layer pancakes, strawberries and cream.
STRAWBERRY FREEZER JAM
1 quart strawberries, halved
4 cups sugar
3/4 cup water
1 (13/4-ounce) package 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 one-quart saucepan. Heat to boiling, stirring constantly. Boil; 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.
This recipe is from "Taste of Home:"
STRAWBERRY BREAKFAST SHORTCAKES
4 frozen low-fat multigrain waffles
1 cup fresh strawberries, sliced
1/2 cup plain Greek yogurt
Prepare waffles according to package directions. Divide among two serving plates. Top with strawberries and yogurt. Serve with syrup.
"Southern Living" shares this recipe:
1 quart fresh hulled strawberries
3-4 tablespoons sugar
1 teaspoon vanilla extract
3-4 cups cold milk
Process strawberries and sugar in blender or food processor until smooth, stopping to scrape down sides as needed. Press mixture through wire-mesh strainer into medium bowl, using back of spoon to squeeze out juice; discard pulp. Stir in vanilla and salt. Stir strawberry mixture into cold milk. Chill 1 hour before serving. Refrigerate up to 3 days.
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