Plant City State Farmers' Market
Regional Supervisor: Melton Godwin
Email:
Main crop: strawberries
"The Strawberry Pizza recipe is an old favorite in Plant City. The Carrot Soufflé recipe came from Fred Johnson, who leases our market restaurant, Fred's Farmer's Market Restaurant. It's his family recipe."
--- Cindy Suszko
Marketing Specialist I
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An online cookbook featuring recipes with commodities handled by Florida's State Farmers' Markets
Strawberry Pizza
You won't find pepperoni anywhere near this specialty dessert. A cream cheese filling is spread over a sweet crust and topped with glazed strawberries. Try tossing in chocolate chips, coconut or marshmallows for topping decorations. |
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Crust
1 1/2 cups plain flour
1 cup margarine
1/4 cup brown sugar
1/2 cup chopped pecans
Filling
1 (8 ounce) package cream cheese
1 (9 ounce) container of whipped topping
3/4 cup powdered sugar
Topping
1 (3 ounce) package strawberry gelatin
1 cup water or strawberry juice
4 cups Florida strawberries, sliced
dash of salt
4 tablespoons cornstarch
1/2 cup sugar
Mix the flour, margarine, brown sugar and pecans. Spread in a pizza pan. Bake at 400 degrees F for 15 minutes. Cool. For filling, mix cream cheese and powdered sugar. Fold in whipped topping. Spread over cooled crust. For topping, mix gelatin, sugar, salt and 1/2 cup water or strawberry juice. Dissolve corn starch and other 1/2 cup water or strawberry juice. Stir into
gelatin mixture. Cook until thickened. Add strawberries, and cool. Spread on top of cream cheese layer, and chill.
Yield: 10 to 12 servings
Farmers Market Restaurant Carrot Soufflé
2 lbs. fresh carrots
1/2 lb. sugar
2 oz. self rising flour
2 medium eggs
1 tsp. baking powder
1/2 cup butter
1/4 tsp. cinnamon
1/4 tsp. marjoram |
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Steam carrots until tender. Mash in mixer. Blend in all remaining ingredients. Place in greased pan (approximately 9 x 13). Bake at 350 degrees until center is firm (about 45 minutes).
Yield: 10 to 12 servings
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