• Our Black Berry and Raspberry Division will be closing as of JULY 1st. Please contact Lee in the main office for availability. 530-223-1075 or lee@lassencanyonnursery.com

Fruit Salsa with Cinnamon Crisps

Fruit Salsa w-ciniamon chips.spendwithpennies1


Cinnamon Crisps
  • 10 flour tortillas (10")
  • Cooking spray
  • ⅓ cup sugar
  • 1 teaspoon cinnamon
Fruit Salsa
  • 2 granny smith apples
  • 1 lemon
  • 1 cup finely diced melon (your favorite variety) or kiwi
  • 1 lb strawberries
  • ½ lb raspberries
  • 4 tablespoons preserves (I used raspberry)


Cinnamon Crisps Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside. Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar. Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp. Fruit Salsa Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine. Finely chop strawberries and melon (or kiwi). Gently combine all ingredients, the raspberries will break apart a bit but that's what you want. Allow to sit at room temperature at least 15 minutes before serving. To find more yummy recipes visit spendwithpennies.com.    

Chocolate Strawberry Cheesecake

chocolate strawberry cheesecake1Chocolate Strawberry Cheesecake

  • 8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
  • 3 Tbs. granulated sugar
  • 7 Tbs. unsalted butter, melted
  • 3 8-oz. packages cream cheese, at room temperature
  • 1-1/4 cups strawberry purée
  • 2 Tbs. all-purpose flour
  • Table salt
  • 1-1/4 cups granulated sugar
  • 1 Tbs. pure vanilla extract
  • 4 large eggs, at room temperature
  • 3 oz. chopped semisweet or bittersweet chocolate
  • 5 Tbs. unsalted butter
  • 1 Tbs. light corn syrup
  • Sliced fresh strawberries, for garnish
Position a rack in the center of the oven and heat the oven to 375°F. In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F. In a stand mixer fitted with the paddle attachment, beat the cream cheese, strawberry purée, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth. Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top. Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below). In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the chocolate ganache on the cheesecake and spread evenly. Just before serving, garnish with the sliced strawberries. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
Make Ahead Tips
To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.

Photo: Thomas Allen

Recipe brought to you by finecooking.com

Roasted Pear with Strawberry Relish

Roasted Pear1Roasted Pears with Strawberry Relish


1 (16-ounce) can whole-berry cranberry sauce 2/3 cup (about 10 ounces) frozen whole strawberries, cut in half 1/2 cup chopped toasted pecans 1 tablespoon chopped crystallized ginger 1 teaspoon grated orange zest 4 firm, ripe pears 1 tablespoon melted butter  


To make Strawberry Relish, in microwave, heat cranberry sauce in large Pyrex bowl for 2 minutes on high power, or heat in saucepan over low heat until warm. Stir in strawberries, pecans, ginger and orange zest. Keep warm. Peel pears; cut in half. With spoon, scoop out seeds and enough flesh to make a large cavity. Place pears on baking sheet, cut side up, and brush with butter. Turn pears over and brush with butter again. Place under broiler until pears start to brown; turn pears over with spatula and broil cut sides until they start to brown, about 4 minutes on each side. Fill cavity of each pear half with 1/4 cup Strawberry Relish. Nutritional Information Nutrition Information Per Serving: 204 calories; 7 g fat; 4 mg cholesterol; 14 mg sodium; 38 g carbohydrate; 4 g fiber; 1 g protein Makes 8 servings Brought to you by the California Strawberry Comission

Low Sugar Strawberry Shortcake Recipe



1 cup sifted cake flour 1-1/2 cups Splenda 1/2 tsp salt 12 egg whites 1 tbsp water 1 tsp vanilla extract 1 tsp cream of tartar 2 pints fresh strawberries 1/4 teaspoon orange zest 1/3 cup water No-calorie sweetener to taste Optional toppings: Light whipped cream or a scoop of vanilla ice cream    


For the cake: Preheat oven to 350 degrees. Sift flour, salt, cream of tartar and Splenda together. In a separate bowl, beat egg whites, water, and vanilla until soft peaks form. Gently fold dry ingredients into whipped egg whites. Fold until just incorporated. Carefully pour batter into an UN-greased 10 inch tube pan. Bake for 35 – 40 minutes or until golden brown and a toothpick in the center comes out clean. Completely cool before serving (cake will dry out if you cut into it too soon). Wrap individual slices in plastic wrap and store in the fridge or freezer for easy portion control. For the strawberries: Combine fruit,  zest, and 1/3 cup water  in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Add sweetener to taste if it’s still not sweet enough for you. Serve hot or room temperature. Store in the fridge in a tightly sealed container. To serve: Cut the cooled cake into 12 slices. Plate a slice and top with stewed strawberries. Top with light whipped cream topping or a scoop of vanilla ice cream and a candle if you’re celebrating a birthday (like me)!

Nutritional Information

Calories: 74 Total Fat: 0g Cholesterol: 0mg Sodium: 98mg Total Carbs: 17g Dietary Fiber: 1g Protein: 5g Brought to you by : The Skinny on Low Cal.com  

Strawberry Vanilla Pancakes

Strawberry Pancakes_Strawberry Vanilla Pancakes

"Light and fluffy pancakes packed with strawberries. The vanilla makes this breakfast seem like dessert! Serve with butter and real maple syrup."


  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 2 tablespoons vanilla extract
  • 1 cup chopped fresh strawberries
  1. In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.
  2. Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.
Brought to you by allrecipies.com

Bourbon Strawberry Smash



  • 2 cups fresh strawberries, hulled and cut up
  • Juice of 3 Lemons
  • 1/4 cup fresh mint
  • 1/4 cup simple syrup (see below)
  • 18 ounces bourbon (2 1/4 cups)
  • 2 cups club soda, chilled
  • Crushed Ice


In a 2 quart pitcher combine strawberries, syrup, lemon juice, and mint leaves. Using a muddler or a wooden spoon, mash together. Stir in Bourbon and Club Soda. Add Ice to fill the pitcher. Garnish each drink with a sprig of mint and a strawberry. Simple Syrup: In a small saucepan heat and stir 1/3 cup sugar and 1/3 cup water until sugar dissolves. Remove from heat; cool and cover. Shill up to 2 weeks makes 1/2 cup. Each serving : 262 cal, 0 g fat, 0 mg chol, 20 mg sodium, 17 g carb, 1 g fiber, 1 g pro.
Brought to you by Better Homes & Gardens.

Sweet Strawberry Mojito

Florida-Strawberry-Mojito-Recipe1Sweet Strawberry & Lime Mojito

  • 2 large strawberries, hulled and sliced
  • 1/2 lime juiced
  • 8 large mint leaves
  • 2 teaspoons granulated or super fine sugar
  • 2 shots ounces of white rum
  • 1 cup ice
  • Club soda as needed
Add strawberries, fresh lime juice, mint and sugar to a cocktail shaker and muddle until strawberries are broken down and mint leaves are torn apart. Add rum and ice and shake vigorously. Pour cocktail with ice into a glass and top off a splash of club soda. Garnish strawberry slices, lime slices and/or mint leaves and enjoy! - See more at: http://strawberrysue.com/2013/07/sweet-strawberry-mojito/#sthash.alN9nduP.dpuf

Strawberry Smores

strawberry smores_edited-2Ingredients:

  • 1 sleeve whole graham crackers (9-10 rectangles)
  • 3 oranges
  • ¼cup sugar
  • 2Tbsp. cornstarch
  • 2lb. Fresh strawberries, hulled and quartered
  • 16-18 Large marshmallows
  • 2oz. milk or dark chocolate, broken into small pieces


  1. Preheat oven to 400° Coarsely crush crackers into a 2-qt. round baking dish. Set aside. Finely shred 1tsp. peel from orange. Juice oranges for 3-4 cup
  2. In a large saucepan stir together orange peel, juice, sugar, and cornstarch; cook and stir until thickened and bubbly. Stir in strawberries. Spoon berry mixture into dish, covering crackers. Top with marshmallows and chocolate, lightly pressing marshmallows into filling.
  3. Bake 10 minutes or until marshmallows are golden. Serve warm. Makes 8 servings. For grill, prepare as above except in an 8x8x2 inch disposable foil baking pan. Grill, covered over medium heat 10 minutes.
Each serving 237 cal, 4g fat, 2mg chol, 99mg sodium, 49g carb, 3g fiber, 3g pro. brought to you by Better Homes and Garden

5 Minute Strawberry Ice Cream

strawberry ice cream1Ingredients

5 min ~ 4 servings ~ 258 cals


Prep Ready In
  1. Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.
Brought to you by AllRecipes.com

Strawberry-Shortcake Sundae


  • 1 quart vanilla ice cream
  • Strawberry Sauce (see below)
  • 2 cups sliced strawberries, plus whole berries for serving
  • 3 tablespoons sugar
  • 2 teaspoons fresh lemon juice
  • Pound cake (store-bought or homemade Cream Pound Cake) and whipped cream, for serving


  1. Beat ice cream in a bowl just until softened. Fold in 3/4 cup sauce, leaving streaks. Transfer to a loaf pan; cover with plastic wrap. Freeze at least 2 hours and up to 2 weeks.

  2. Toss strawberries with sugar, lemon juice, and salt in a bowl; let stand 30 minutes.

  3. Slice cake 1/2 inch thick, then cut out 2 1/2-inch rounds with a cookie cutter. Place 2 scoops of ice cream in each serving glass. Add a pound-cake round, more sauce, and some sliced-strawberry mixture. Top with another scoop of ice cream, a dollop of whipped cream, and a whole berry; serve.

Strawberry Sauce Recipe


  • 1 pound strawberries, quartered
  • 1 cup plus 2 tablespoons sugar
  • 1/4 teaspoon coarse salt
  • 1 tablespoon fresh lemon juice


  1. Stir together berries, sugar, salt, and lemon juice in a saucepan. Bring to a boil, mashing with a potato masher and stirring frequently. Cook at a low boil, stirring more frequently as mixture thickens, until sauce clings to a spoon, about 10 minutes. Skim foam from top. Let cool completely.

For more yummy recipes visit MARTHASTEWART.COM