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Kitchen Moments ~ Have Fun With Your Cchildren!
1:18 AM, Apr. 16, 2008
"Think Spring" is a saying that is going around up here these days. When most of the country is already showing signs of Spring, we just got 3-4 more inches of snow! Yikes! At this point, it's not only the children who are getting "cabin fever". The adults are just as ready for warmer breezes as the children are to go out and play.
The good news is, regardless of what our weather is like, more choices for fresh produce are now becoming more available. The prices of tomatoes have gone down, the green and red grapes look better, pineapples, melons, eggplants, artichokes, plums, and many other types of produce have been seen in our grocery store. One of my favorite fruit has also become available: strawberries. Strawberries are such versatile fruit and you can do many things with them. You can put them in ice cream, shakes, muffins, smoothies, just about any kind of dessert, you can eat them alone or put them in a fruit salad. You can also use them in savory dishes: like a strawberry and avocado salad, a spicy fruit chutney, a duck breast with a strawberry and orange sauce, pork chops with strawberries and pineapple chunks. Your imagination is the limit! One of my favorite desserts is Strawberry Shortcake. The freshness of the strawberries, coupled with the sweetness of the shortcake and creaminess of the whipped cream, has always made me think of long, warm summer days and picnics in the sunshine. Upon seeing them in the store, I bought a package, thinking that perhaps a good dose of Strawberry Shortcake might help with the blues of these long winter days (as much for me for my children!).  Strawberry Shortcake
2 cups of all-purpose flour *
4 T of butter
1 tsp of salt 3 tsp of baking powder 1/4 cup of sugar 1 cup of milk 1 package of strawberries whipping cream Yields: 6 -8 biscuits Directions:
This is any easy recipe and your children will enjoy doing it with you very much! Not to mention the joy of eating it afterwards!
 Jennifer Dewing has experience in the restaurant business. She turned in her chef's hat and donned the many hats of a stay-at-home mother 7 years ago. She is now the mother to 5 children, 7 years and under. She home schools her eldest two children. Her husband is a professional chef and in their house, food is a big part of their family. Come visit her at www.dewings.blogspot.com Comments 
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Turn out onto a lightly floured surface and roll into a half-inch thick sheet. Cut with a biscuit cutter or cut into squares. Place on baking sheet. 
Sprinkle 3 tablespoons sugar over sliced berries. Mash berries if desired. Whip cream in mixer until soft peaks are formed. 