I found these facts at What's Cooking America.
1 basket = 1 pint strawberries = 7 cups whole berries = 2 1/4 cups sliced (1/4-inch thick) strawberries = 1 2/3 cups pureed strawberries. Basket of strawberries refers to the market package. 1 tray or flat of strawberries = 12 baskets or pints.
1 quart whole strawberries = 1 1/4 to 1 1/2 pounds strawberries = 7 cups whole strawberries = 4 cups sliced (1/4-inch thick) strawberries = 4 to 5 servings.
1 1/2 quarts fresh strawberries are needed for one 9-inch pie.
1 pint = 1/4 pound whole strawberries = 12 large strawberries = 24 medium strawberries = 36 small strawberries = 2 to 2 1/2 cups sliced (1/4-inch thick slices) strawberries = 1 1 /4 cups pureed strawberries.
1 cup whole strawberries = 4 ounces strawberries = 1/2 cup strawberry puree.
12 pounds or 8 quarts of fresh strawberries = approximately 13 pints of frozen berries.
20-ounce bag frozen whole strawberries = 4 cups whole strawberries = 2 1/2 cup sliced strawberries = 2 1/4 cups pureed strawberries.10-ounce package frozen sliced sweetened strawberries =
1 1/4 cups strawberries in syrup.
1 can coconut milk
2 tsp cocoa powder
1/2 tsp pure stevia extract powder
1/2 tsp vanilla extract
Blend together and enjoy.
ETA: I much prefer it with a handful of strawberries thrown in. I guess I am not much of a chocolate-only girl!
Gluten-Free Cheesy Biscuits
2/3 cup butter, plus a little more for the pan
1 cup coconut flour
1 tsp salt
2 tsp baking powder
2 tsp baking soda
2 cups cheddar or Colby Jack cheese, shredded
1/4 cup chives
Melt butter, stir in eggs.
Add coconut flour, chives, salt, baking powder and baking soda.
Stir in cheese.
Grease a cookie sheet. I like to use coconut oil, the original post calls for more butter. Drop large spoonfuls onto the cookie sheet.
Bake at 350 for 12-15 minutes, depending on the size of the biscuits. Use the toothpick test to see if they are finished. You can also melt a little more cheese on top of them, if you would like. This should make about 2 dozen biscuits depending on size.
Simple Strawberry Jam
8 cups mashed fruit (that's about 16 cups whole fruit)
1 1/2-4 cups sugar, to taste
4 tsp pectin
4 tsp calcium water
Put mashed berries into pot. Add calcium water and stir well. Measure out sugar in a separate bowl and mix in pectin powder. Be thorough!
Bring fruit to boil. Mix in sugar/pectin mixture and stir vigorously for 1-2 minutes. Be sure the pectin is dissolved. Bring fruit back to a boil. Remove from heat.
Ladle into prepared jars and process in a BWB for 10 minutes, or more, depending on your elevation. Check my sidebar for a link, if you need a lesson on BWB canning.
I found this over at Mrs. Wheelbarrow's blog. I'm trying to track down some peppermint to try it!
Strawberry Mint Jam
4 c. strawberries, rinsed and hulled, halved or quartered
Juice of one lemon
5 black peppercorns, crushed
Four large stalks of peppermint, tied together
2 tsp calcium water
1.5 c sugar
2 tsp Pomona pectin
1/2 tsp butter, optional
Crush the strawberries a bit with a potato masher. You want some whole pieces.
In a large glass heavy bottomed preserving pot, gently toss the berries with the lemon juice. Add the mint springs and the crushed peppercorns. Allow to sit, at least two hours.
Get the water in the canner boiling. Get a small pot boiling with the rings. Stir together sugar and pectin.
Add the calcium water to the fruit and bring to a full rolling boil that cannot be stirred down. Remove the mint sprigs.
Add the sugar and pectin and stir vigorously for two full minutes.
Bring the jam back to a boil, then add the butter, stir well to dissolve foam.
Ladle the jam into sterilized 1/2 pt. jars. Wipe the rims, add lids and tighten rings.
Place the jars in the canner, make sure they are covered by at least an inch or two of water, then bring the water to a full boil
Once the water starts boiling, being timing the processing. Process for 10 minutes.
Remove the jars from the canner to a clean towel. Allow the jars to cool.
Healthy Homemade Mayo
4 egg yolks, room temperture
1 Tbsp lemon juice or ACV
1 tsp mustard or 1/2 tsp dry mustard
salt and pepper
2/3 cup olive oil
2/3 cup coconut or macadamia oil
Put egg yolks into blender and blend till smooth.
Add lemon juice or ACV, mustard and spices. Blend.
SLOWLY drizzle in olive oil, while blending on slow speed. Start with just a drop at a time..Be SLOW! Add remaining oil. Store in refrigerator for up to a week.