Berry tasty treats

Blyneliai su braškėm ir citrina

3 cups sliced strawberries
½ cup sugar
1½ cups all-purpose flour
1 Tbsp. sugar
½ tsp. baking powder
½ tsp. salt
2 cups milk
2 Tbsps. butter or margarine, melted
1 tsp. finely shredded lemon peel (zest)
2 Tbsps. fresh lemon juice
2 eggs
In a large bowl, toss strawberries and ½ cup sugar; let stand at room temperature at least 20 minutes.
Lemon-cream filling:
2/3 cup heavy whipping cream
1 (8-ounce) package cream cheese, softened
½ cup sugar
1 Tbsp. finely shredded lemon zest
In a small chilled bowl, beat whipping cream with an electric mixer on high speed until stiff; set aside. In a medium bowl, beat cream cheese on high speed until fluffy; stir in sugar and lemon peel. Gently fold whipped cream. Refrigerate until ready to use.
In a medium bowl, combine flour, 1 tablespoon sugar, baking powder, and salt. Stir in milk, butter, lemon peel, lemon juice, and eggs; beat until smooth. Lightly grease a 6- to 8-inch frying pan or crepe pan with butter; heat over medium heat until bubbly. Pour slightly less than ¼ cup crepe batter into hot pan; swirling it until a thin layer of batter just covers bottom of pan. Cook crepe approximately 1 minute or until sides are light golden brown. Run wide spatula around edge of crepe to loosen; turn and cook other side approximately 30 seconds or until golden brown (the second side is spotty and is used as the inside of the rolled crepe). Repeat with remaining batter, adding additional butter to pan if needed. Stack crepes (browned side up) on a plate; let cool. NOTE: Use the crepes right away or cover with plastic wrap and refrigerate until needed. To serve, spoon approximately 2 tablespoons of lemon-cream filling down the center of each crepe; fold sides over filling. Place 2 crepes on each individual plate. Spoon strawberries over crepes and serve.

Rabarbarų ir braškių ledynas

4 cups rhubarb, diced
2 cups strawberries, sliced
3 Tbsps. four
1 cup sugar
2 egg yolks, beaten
2 egg whites
Pour boiling water over the diced rhubarb and allow to stand for about 15 minutes. Drain rhubarb and place in saucepan; add strawberries. Mix flour with ¾ cup sugar then add to fruit. Simmer for about 10 minutes, stirring frequently. Remove from heat and add beaten egg yolks; stir to blend well. Pour into a square baking dish. Beat egg whites until stiff, gradually beat in remaining ¼ cup sugar. Drop beaten egg whites in mounds on top of fruit in baking dish. Bake at 350 °F for about 10 minutes or until meringue is slightly browned. Serve either hot or cold. Makes 8-10 servings.

Braškių pyragas

1 cup uncooked oatmeal
1 cup all purpose flour
1 cup brown sugar
¼ cup chopped walnuts
½ cup butter or margarine (apple-sauce?)
½ cup white sugar
3 cups sliced strawberries
Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease ab 8-inch square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350 ° F oven for 45 minutes. Serve warm or cold with whipped cream or topping.

Rabarbarų ir braškių desertas

4 cups chopped rhubarb
1 tsp. grated orange zest
1 Tbsp. orange juice
1 cup granulated sugar
4 cups strawberries. hulled and cleaned, divided
1½ cups whipping cream
In a non-reactive saucepan, combine chopped rhubarb, orange zest and juice. Cover lightly and cook over low heat, stirring occasionally, for about 25 minutes or until rhubarb is tender. Stir in sugar, cook for about 3 minutes or until sugar has dissolved. Let cool. Puree 2 cups of the strawberries; stir into cooked rhubarb mixture. Cool rhubarb and strawberry mixture completely. In large bowl, whip cream; lightly fold in fruit mixture, leaving streaks. Transfer to a serving bowl. Slice remaining strawberries and arrange overlapping rows around the edge of the bowl. Cover and chill dessert until serving time. Makes 8 servings Strawberries are the first fruit to appear in summer, and Lithuanians are very fond of them. The mouth-watering, heart-shaped fruit is used in hundreds of recipes, from drinks to salads