Instructions: Preheat oven to 400 deg F.
In a mixing bowl, sift together the flours, baking powder, and salt. In another bowl, combine 1/3 cup of the sugar with the melted butter until it dissolves.

Stir in the milk, then combine the wet with the dry ingredients and work together to form a soft dough.

Turn the dough out onto a well-floured board and knead for a minute or so. Divide the dough into 2 equal parts, form into smooth balls, and roll out to to fit the bottom of a pie pan. Place the rounds of dough in 2 lightly oiled pie pans. Bake for 12-15 minutes, or until dough is golden brown.

In the meantime, combine the crushed strawberries with the remaining 3 T sugar in a small bowl. Cover until ready to use.

Allow the baked dough to cool until it is just warm to the touch. Place 1 round on a serving plate, spread it with the berries, and top with the other round of dough. Cut into wedges to serve; this is best served fresh and warm. Top each serving with a bit of cold, stiffly beaten heavy cream if youd like.

Sprinkle sliced strawberries with sugar; set aside.

Beat milk with lemon juice until thick. Fold in strawberries and whipped cream. Divide among crepes; fold. Garnish with additional whipped cream and a strawberry centered on the cream.

Yields 6 servings.

Soak gelatin in milk, in custard cup. Set cup in boiling water; stir until gelatin is completely dissolved.

Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in berries and lemon juice. Chill until slightly thickened; beat until foamy. Fold in whipped cream. Pour mixture in metal ice-cube tray. Cover with foil; freeze.

NOTE: I have also made this with approx 1/2 of 1 pint of fresh strawberries, well crushed. I then froze it in a Donvier ice cream maker. Delicious!

* hulled, cleaned, and halved

Combine strawberries and sugar. Cover; let stand 15 minutes.

Prepare topping. Beat together yolks, 1/3 cup sugar, vanilla, nutmeg, and brandy until smooth. Fold in yopurt.

Spoon strawberries into 4 sherbert dishes. Cover with topping; garnish with almonds and chocolate.

Yield 4
servings.

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