Daytripping Spring 2023

Lake Huron
The
Daytripper
ALL AROUND
THE HOUSE
Bed, Bath, Kitchen
Home Decor, Gifts
32 The Square, Goderich
North along Lake Huron now, to GODERICH & KINCARDINE
T HE B OOK P EDDLER
100s of Authors • 1,000s of Titles
New & Previously Read
• Everything from $1 Books
to Signed/Collectible Editions
• Local History/Authors
34 West St. • GODERICH
LIKE US ON
519-524-5224
519-524-4181
Trade in the books you've read for some you haven't!
Never sing in the shower!
Singing leads to dancing,
dancing leads to slipping
and slipping leads to
paramedics seeing you naked.
So remember… don't sing!
Cuisipro
Le Creuset
Staub
Wellness Mats
34 Courthouse Square, Goderich • 519-612-1919
SHOP
NY
LOCAL
Everything you may need -
from the preparation
of your culinary delights,
to presentation
All Clad
Royal Doulton
Waterford Crystal
Portmeirion
The Culinary Boutique in the heart of Downtown Goderich.
MI
ONTARIO
‘Tis the Season For Ontario Strawberries
There’s nothing quite like the first juicy
strawberries of the season. The bright red gems are
filled with such sweet flavour, it’s no wonder we
can’t wait to get out and gather them!
As delightful as fresh strawberries are all by
themselves, the fruits can add a big burst of flavour
to a variety of dishes…from salads and smoothies to omelets and desserts.
These recipes put succulent strawberries in the spotlight. And, because these
dishes are all family y favourites, ,you know they’ll y be “berry” good indeed.
Very Berry Wake-Up Shake
1 cup strawberries
1 medium banana, cut into pieces
1 cup milk
1/2 cup plain or flavoured yogurt
1 to 2 tbsp. honey
Nutmeg, optional
Reserve 3 strawberries. In blender container, combine remaining strawberries,
banana, milk, yogurt and honey. Cover, blend at medium-low speed until thick
and smooth. Pour into chilled glasses; sprinkle with nutmeg. Garnish each with
whole strawberry.
Makes 3 servings. (Approx. 160 cals, 2 g fat, 6g protein, 11g carbs, 70mg sodium and 2g dietary
fibre per 3/4 cup serving.)
A Berry-Sweet Surprise
Smiles will appear on everyone’s face when they see and
taste this awesome, light Angel Food Cake.
1 c. boiling water
1 (3 oz.) pkg. sugar free
strawberry flavoured gelatin
1/2 c. cold water
1 pt. strawberries
1 (8 oz.) container frozen light
whipped topping, thawed
1 (10 in.) angel food cake
Pour boiling water over gelatin in large bowl, then stir until gelatin is dissolved.
Stir in cold water. Refrigerate for about 1 hour or until thickened buy not set. Slice
strawberries, reserving a few for garnish. Fold sliced strawberries and half of the
whipped topping into gelatin. Refrigerate for 15 minutes (until thickened but not
set). Split cake horizontally to make 3 layers. Fill layers with gelatin mixture.
Spread remaining whipped topping on top of cake. Garnish with whole strawberries.
Makes about 12 servings (Approx. 200 cals, 4 g fat, 1 g protein, 33 g carbs,
220mg sodium and 1 g dietary fibre per serving).
Strawberries... A Powerhouse of Nutrition
One 140 g serving of eight (8) medium-sized strawberries has:
• 140 % of the Daily Value of Vitamin C
• 12% of the Daily Value for dietary fibre
• Only 7 grams of sugar (lowest among the top-selling fruits)
• A source of folate and potassium
• Only 45 calories
A Scrumptious Strawberry Pie
A cool, make-ahead treat!
1 baked graham cracker crust
or pie shell
3/4 cup sugar
2 tbsp. cornstarch
Strawberry-Rhubarb ry-R
ba b Pie
with Crumble Topping
1 1/2 cups water
1 (4 serving size) pkg. strawberry Jello
4 cups sliced strawberries
Light Cool Whip
Combine sugar, cornstarch and water; bring to boil; boil until thick and clear.
Add Jello; cool slightly. Put sliced berries in pie shell; pour the cooled Jello mixture
over strawberries. Refrigerate at least 3 hours. Top with Cool Whip.
VARIATIONS: Blueberries or peaches may be substituted for strawberries.
Use blueberry or peach gelatin.
Makes 8 servings. (Approx. 210 cals, 8g fat, 2g protein, 38g carbs, and 198mg sodium per serving.)
PIE INGREDIENTS:
1 egg
1 cup sugar
2 tablespoons all-purpose flour
TOPPING INGREDIENTS:
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 pound rhubarb rib,
1/2 cup packed brown sugar
cut into 1/2 inch pieces,
1/2 cup quick-cooking
or sliced frozen rhubarb (about 3 cups) or old-fashioned oats
1 pint fresh strawberries, halved
1/2 cup butter, cubed
1 unbaked pie shell (9 inches)
(cold best for cutting)
In a large bowl, beat egg. Beat in the sugar, flour and vanilla until well blended.
Gently stir in rhubarb and strawberries. Pour into pastry shell.
For topping: In a small bowl, combine flour, brown sugar and oats; cut in butter
until crumbly. Sprinkle over fruit.
Preheat oven to 400 degrees F. Bake for 10 minutes. Reduce heat to 350
degrees. Bake for 35 minutes longer or until crust is golden brown and filling is
bubbly. Cool on a wire rack. Makes 8 servings.
Page 34
Chuck Norris doesn’t flush the toilet, he scares the sh*t out of it.
Spring 2023