Blueberry Coffee Cake

King Arthur has some really great recipes and this one is no exception.  They called this a Blueberry Breakfast Cake but I think it’s more like a Fruit Danish.  I used blueberries, which the recipe called for, but this would be great with raspberries, apple, peaches…almost any fruit.  Because of the ricotta cheese and sour cream it has a consistency similar to a cream cheese danish.  It is simple to make and not cloying.  Great with a cup of coffee or a glass of milk.

Ingredients:

3 large eggs

heaping 1/2 cup of sugar

6 T melted butter

1 cup small curd cottage cheese or part skim ricotta

1 cup sour cream

1 tsp vanilla extract

3/4 cup AP flour

1/2 tsp salt

1 1/4 tsp baking powder

1 1/2 cups blueberries, fresh or frozen

Preheat the oven to 350.  Lightly grease an 8” round pan that is at least 2” deep.  If your 8” pan is too shallow, use a 9” round pan or an 8” square.  Shape really doesn’t matter.

Beat the eggs and sugar together.  And yes, a HEAPING 1/2 cup of sugar.  First time I’ve seen that in a recipe.

Add the melted butter, cottage or ricotta cheese, sour cream and vanilla.  Beat until well combined.

Whisk together the flour, salt, and baking powder,  add to creamed ingredients, and stir or beat gently until combined.

Pour the batter into your prepared pan and scatter berries over the top.

Bake until a knife inserted in the center comes out moist but with no obvious smears of raw batter.  The edges should be lightly browned.  It should appear set throughout but jiggle a little when you gently shake it.  Baking time is between 45 and 50 minutes.

Once it comes out of the oven generously sprinkle the top with cinnamon sugar.  Let it rest at room temperature for at least 30 minutes to firm.  Cut into wedges or squares, depending on the pan you used, and serve warm.

Enjoy!

NOTE”. I baked mine in a 9” round pan for 45 minutes.  I recommend checking it after 40 minutes.  Much depends on your oven and the size of your pan.  I will try this with  a combination of apple and cranberries next.  A little bit of sweet and tart together.   Also, the cinnamon sugar is optional.  Instead you might want to lightly dust with powdered sugar as you serve it or make a glaze and drizzle a little over the cake.

Blueberry Muffins

A few times a year King Arthur Flour publishes a magazine called Sift.  Every time one comes out my friend Jane and I pick up a copy.  So many wonder recipes!  This muffin recipe is from the Spring 2019 edition.  I made these today to accompany our crab meat quiche for a perfect brunch.

Ingredients:

1/2 cup unsalted butter at room temperature

1/2 cup sugar plus 2 T for sprinkling

2 large eggs

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract

2 cups AP flour

1/2 cup milk

2 1/2 cups  fresh blueberries

Preheat the oven to 375.  Line a muffin tin with papers and lightly grease the papers.

In a medium bowl, beat together the butter and 1/2 cup sugar until combined.  Add the eggs, one at a time, scraping the sides and bottom of the bowl and beating well after each addition.

Stir in the baking powder, salt, and vanilla.  Add the flour, alternating with the milk, stirring gently until combined.  Scrape bottom and sides of the bowl.  Mash 1/2 cup of the blueberries and add mashed and whole blueberries to the batter stirring  to combine and distribute.

Scoop the batter into the prepared pan.  I used my ice cream scoop.  Sprinkle tops with the remaining 2 T of sugar.

Bake for 25-30 minutes until light golden brown and a cake tester inserted into the center comes out clean.  Let cool in the pan for 5 minutes.

I served ours with crab quiche but they’re perfect for breakfast on their own with a cup of hot coffee or a glass of milk.

NOTE:  My muffin pans are dark so I reduced my oven temperature to 350.

Thank you King Arthur for your great recipes that inspire!

Quiche with Crab and Asparagus

I haven’t stopped cooking and baking but I haven’t worked on my blog in awhile.  I rely on it myself when I go to make favorites, like this morning when I looked up my granola recipe.  I love sharing my recipes with people and this is the perfect vehicle.  So I will keep on blogging.  It’s Easter weekend and I thought I’d make a special Saturday brunch for the two of us.  I found a recipe for crab quiche and made my own modifications.  Eating brunch this morning reminded my of going to a little seafood place in Chicago near our daughter that serves awesome crab cakes Benedict.  This is an easy recipe that comes together quickly and takes about 50 minutes for baking and 10 minutes for resting so you’ll have time to whip up some muffins or a little green salad to go with the quiche.  Another reason this came together fairly quickly is because I cheated and used a prepared pie crust.

Ingredients:

1 9” unbaked pie crust (your own or one from the grocery)

3 eggs, lightly beaten

1/2 cup mayonnaise

1/2 cup whole milk

2 T AP flour

1/2 tsp salt

Franks Hot Sauce (optional)

5 oz Gruyere cheese cubed

8 oz container crab meat

5-6 green onions chopped

asparagus spears cut into bite size pieces

Preheat the oven to 450.

Roll out the pie crust and line a 9” pie pan, crimping the edges.  Cover with two layers of tin foil and bake for 8 minute.  Remove foil and bake for an additional 5-6 minutes until light brown.

While the crust is baking dice the green onions, asparagus, and cube the cheese.

In a medium size bowl whisk the eggs.  Whisk in the milk, mayonnaise, flour, salt, and a few shakes of Franks.

Gently fold in crab meat, onion,  asparagus and cheese.  Pour egg mixture into the hot pie crust.

Reduce the oven temperature to 325 and bake for 45 to 50 minutes until the edges are puffed up and the center is set.  Allow the quiche to rest for 10 minute before slicing.

Slice and serve!  I made blueberry muffins to enjoy with ours.  And mimosas.  Had to have mimosas.  I had grapefruit juice, my husband had orange.  Both delicious.

I will blog the blueberry muffins next.

NOTE:  As always you can change this up.  Don’t like asparagus, use broccoli or zucchini.  Don’t care for gruyere cheese, use Swiss (almost the same) or cheddar.  Add more Franks or none at all.  Substitute a little cayenne.  Everyone’s palate is different.  It also depends on what’s available in your fridge and pantry.

Pannukakku or Kropsu (Finnish Pancake)

My daughter and her boyfriend attended a beer festival this weekend in Michigan and stayed with friends.  My daughter sent me a text message this morning and said “our friends are making us pannukakku for breakfast!!!”  I asked her if their friends were Finnish and she said no, they had eaten this pancake when they were visiting the Upper Peninsula.  And they obviously enjoyed it.  I haven’t made this in years.  My Mummu (grandmother) made this all the time and it was one of my favorites.  We always called it kropsu.  She had these special pans with a design on the bottom that she would bake the pannukakku in.  We would put a little butter on it and sprinkle it with sugar or ladle on a little fruit soup that she would make.  Usually from blueberries.  It was even good cold; the pannukakku AND the fruit soup.  So, not to be outdone by my daughter’s non-Finnish hosts, I decided we needed to have pannukakku for breakfast today as well.  It is easy to make and is actually a great breakfast to serve guests. You can make a double batch and feed several people.  Why haven’t I been doing this??

Ingedients:

5 T butter

1 1/2 cups AP flour

2 cups whole milk

5 eggs

1/4 cup sugar

Preheat your oven to 425.

Combine the flour, milk, eggs, and sugar.  Use a blender or handmixer and blend or whip until the batter is frothy.

Put the butter pats in a 9×13 pan and put the pan in the hot oven to melt.  The butter should be sizzling but watch carefully so it doesn’t brown.

Tilt the pan to make sure that the hot butter is evenly distributed and pour in the batter.  Bake for 25-30 minutes.  As the pannukakku bakes it will puff up and climb the sides of the pan.

Use a knife or toothpick inserted in the center to make sure that the pancake has set up.  Remove from the oven, cut and serve.

I don’t remember eating Mummu’s with syrup but that’s what we used today.  A couple slices of bacon, a glass of juice and breakfast was perfect!  I think the next time we have guests this is what I’ll be serving for breakfast.

I haven’t posted a Finnish recipe in quite awhile.  I hope that you’ll try this.

Steel Cut Oats with Chia Seeds

My dad is going to be 90 in a few months.  His conversations with same age and even younger cohorts frequently revolve around health issues.  Comparing blood pressure, cholesterol readings, everyday aches and pains, medications.  And, as the oldest child of that nearly 90 year old, I realize I’m getting older as I start thinking and talking more about things like colon health, good and bad cholesterol, heart health, etc.  when shopping for groceries and preparing our meals.

I have always liked hot cereals like cream of wheat, oatmeal, and remember malt-o-meal??  I was watching an episode of The Chew a few weeks ago where Michael Symon prepared what he called The Worlds Greatest Oatmeal.  I got online after the show and saved the recipe.  A “simple” breakfast which contained nearly 30 ingredients.  Michael Symon’s recipe uses steel cut oats, chia seeds, coconut oil and coconut milk.

Steel cut oats look more like rice than the rolled oats most of us are accustomed to.  They are less processed, take longer to cook, and have a chewier consistency and nuttier flavor.  Nutritionally they are not significantly different than rolled or instant oats.   Chia seeds are one of nature’s superfoods.  They come from a flowering plant in the mint family and date back to the Aztecs.  They are rich in antioxidants, fiber, iron, calcium and contain more omega 3 than salmon.  They also absorb as much as 10 x their weight in water so they help us feel full and satisfied.  All of that makes this a heart healthy, colon healthy breakfast.

My modified version of The World’s Greatest Oatmeal  uses some of the process and ingredients in Michael Symon’s recipe.  And, to be fair, his 30-ingredient recipe included a blueberry compote and a streusel topping which I omitted.

Ingredients:

1 T coconut oil

1 cup steel cut oats

3 cups water

1 cup full fat coconut milk

3 T brown sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

2 T chia seeds

Because steel cut oats take much longer to cook than even the old fashioned rolled oats it works best and is most efficient to start this before going to bed.

Heat 1 T of coconut oil in a heavy saucepan over medium heat and toast the oats for a couple minutes stirring constantly.

Add 3 cups of water and bring the oats to a boil.  Cover the pan and remove from the heat.  Let the pan sit overnight.

In the morning uncover the oats and stir in the brown sugar, cinnamon and nutmeg and 1 cup of coconut milk.

Bring the oats up to a simmer and cook, stirring constantly, for 10 minutes.  About 8 minutes into the simmer stir in the chia seeds.

Ladle into bowls and top with fresh fruit and a little granola for extra crunch.  (My granola recipe is on my blog.).  I used blueberries but you can use your favorite berries, banana, or diced peaches.

Add a little milk at the table and you have a very satisfying, tasty, stick to your ribs breakfast.

NOTE:  If you prefer not to use coconut milk you can substitute an additional cup of water, milk, or half n half.  You may also want to stir in some coconut flakes or chopped walnuts or pecans.

And yes, the chia seeds in this recipe are the same chia seeds that sprout “hair” on the clay heads sold as Chia Pets.

 

Cinnamon and Cardamom Bread

img_4709

This stuff is amazing!  Love!

We just returned from a family vacation to New Orleans.  The land of great food, really wonderful music everywhere, and a plentitude of adult beverages.  And people watching.  We enjoyed poboys, gumbo, oysters, shrimp, catfish and, of course, beignets.  As good as our food was, whenever I get home from a vacation I actually kind of enjoy eating my own cooking again.  Funny how that works.

I had some organic milk in the refrigerator that was going to go south in just a day or so and I wanted to put it to good use.  I decided to make us some bread with my remaining milk and came across this recipe that I had clipped from a Saveur magazine early last year but had not tried.  Until today.  The recipe says the bread is Swedish.  But since I’m Finnish, today it is Finnish Cinnamon Cardamom Bread.  Whatever your ethnicity I think you will enjoy!  The kitchen smelled wonderful while this was baking.

Ingredients for the Dough:

7 T unsalted butter

1 1/2 cups whole milk heated to 115

2 tsp active dry yeast

4 1/2 cups AP flour

1/4 cup sugar

1 1/2 tsp cardamom seeds, lightly crushed

1/4 tsp kosher salt

img_5117

Ingredients for Filling:

1/2 cup granulated sugar

7 T unsalted butter softened

1 T ground cinnamon

1 1/2 tsp cardamom seeds, finely crushed

img_5119

To make the dough heat the milk to 115 degrees.  Use a thermometer unless you’re a lot better than I am at estimating temperatures and you don’t want to kill your yeast.  Melt the butter and add the butter and yeast to the warm milk.  Stir and let it sit until foamy, about 10 minutes.

img_5120 img_5111

In a large bowl whisk together the flour, sugar, cardamom and salt.  Stir in the yeast mixture until dough forms.

img_5113

Transfer dough to a lightly floured surface and knead until smooth and elastic, about 3 minutes.  Or knead in your stand mixer.  Transfer the dough to a lightly greased bowl, cover with a clean dish towel, and let sit in a warm place until the dough doubles in size.  About an hour.

img_5118img_5121

Prepare the filling stirring together the softened butter, sugar, cinnamon and cardamom seeds.

img_5123 img_5122

On a lightly floured surface roll out the dough into approximately a 11×17 rectangle, about 1/4 inch thick.

img_5125

Spread the filling over the dough.

img_5126

Working from one of the long sides, roll dough into a tight cylinder and transfer the dough to a parchment lined baking sheet.  Cover with a dish towel and allow it to sit in a warm place until the dough has doubled in size.  About 45-60 minutes.

img_5127

Heat the oven to 375.  Using kitchen shears and starting 1 inch from the ends of the dough, make crosswise cuts spaced 1 inch apart, three quarters of the way through the dough.  Now this is where it got tricky for me and my bread looks a little crude.  The recipe says to fan dough slices away from the center, alternating left to right.  Huh?  The center?  Maybe I was supposed to make this into a circle?  I don’t know for sure because I didn’t have a picture.  But it doesn’t really matter. The fanning does not affect the taste at all.

img_5129

Whisk an egg and brush the dough with the egg wash.

img_5130

Bake for 20-25 minutes until golden brown.  Allow the bread to cool before serving.

img_5138

I made up a little icing with powdered sugar, heavy cream and lemon zest.  Because we like icing.

image

Cut yourself a slice and enjoy.  Great with a hot cup of coffee or tea.

img_5141

NOTE:  The recipe suggests that you use the egg wash and sprinkle with pearl sugar before baking.  Since I was going to ice the bread I did not you the pearl sugar but you may prefer that.  If any of you bake a more attractive loaf please comment with a picture.

Blintzes with Cheese Filling

image

About a month ago I brought my Dad home to Michigan’s Upper after he spent the Thanksgiving holiday with me.  A friend came along for the ride and she and I went to Marquette to check in at some of the local breweries and do a little shopping.  Marquette has some great little shops with locally made jewelry, pottery, wood crafts, art, and candy. We made lots of stops.  A candy store called Donkers that’s been in business since 1896.  A favorite restaurant that serves organic and locally sourced foods called Sweet Water Cafe.  A unique grocery called the Flying Moose that sells UP Sushi with venison.  I have never been a mall shopper so I really love the small, locally owned stores in Marquette’s downtown area.  I know this is a convoluted trip to my blintz recipe.  But while we were at a little shop called Touch of Finland I purchased a new sauna stove, a box of rocks, and a great iron crepe skillet.  The sauna stove replaced our old stove that died a few months previous.  The new stove was installed a few weeks ago and is working great!  I seasoned my new iron skillet yesterday morning and decided to make blintzes for brunch.  The skillet is working great!

Blintzes are my sister-in-laws go-to dish for Christmas brunches.  She buys them frozen and heats them up.  Don’t get me wrong, they are good.  But homemade from scratch is better.  Blini is the Russian name for crepes.  Blintzes are crepes that are filled with cheese or fruit and then sautéed or baked.  I’m filling mine with cheese filling and baking them.

Crepe Ingredients:

4 eggs

1/2 cup whole milk

1/2 cup water

1 cup AP flour

1/4 cup granulated sugar

2 T butter melted for brushing the skillet

image

Filling Ingredients:

1 cup cottage cheese

6 ounces cream cheese at room temperature

4 T honey

1 egg yolk

1/2 lemon juiced

image

Prepare the batter by first whisking the eggs.

image image

Add all the other ingredients to the eggs and whisk until the batter is smooth.

image image

Refrigerate the batter for 30-45 minutes.  Heat your skillet over medium heat.  Brush the skillet lightly with melted butter and put about 1/3 cup of batter on the skillet.  Swirl the skillet to distribute the batter evenly and cook for 30-60 seconds.  Flip.  Slide the crepe out of the skillet onto wax or parachment paper and start the process over again.  Repeat until all the batter has been used.  (Makes about 12 crepes.)

image image

image

Preheat the oven to 350.

Now it’s time to prepare the filling and assemble the blintzes.  Beat all of the filling ingredients together with a hand mixer.  Brush a casserole dish with butter.  Put a couple tablespoons of the cheese filling on one end of the crepe.  Fold once, then fold the sides in like an envelope and roll.  Place the blintzes in the casserole dish seam side down.

image

image

Continue filling and rolling.  Brush the tops of the blintzes with a little butter.

image

Bake for 45 minutes.  I served ours with homemade apple sauce.

image

Enjoy!

NOTE:  You can make fruit blintzes with an apple or cherry filling similar to what you’d use in a pie.  You can top your cheese blintzes with fresh berries or sliced banana.  Dust them with powdered sugar.   If you want to make a double batch, crepes freeze well.  Separate the crepes with wax paper and store in a zip lock freezer bag for use later.

The new crepe pan I got is a de Buyer.  It’s iron so it’s an excellent heat conductor.  Best used over medium heat.  I love my new sauna stove and I love my new crepe pan.

Buttermilk Pancakes

image

Pancakes are one of the ultimate comfort foods.  Everyone loves pancakes.  Crepes.  Swedish pancakes.  Blintzes.  Latkes.  Pannukakku.  Kropsu.  My grandmother made the best oven pancakes (pannukakku).  Sometimes with egg, sometimes potato.  Potato were my favorites.  She made them in metal pans with a design in the bottom.  The pancake would puff way up in the oven.  We would eat them warm with butter and sprinkle a little granulated sugar on top.  We would eat them cold.  My mother made us pancakes with left over mashed potatoes.  She made a regular egg, flour, milk batter and added any leftover mashed potatoes we had.  Sometimes she would make my little brothers pancakes shaped like Mickey Mouse.  We ate her pancakes with maple syrup.  For years I made my mother’s “mashed potato pancakes.”  They were my daughters favorite.  She loved to make  pancake sandwiches with any leftovers.

A couple years ago I got this recipe for buttermilk pancakes from one of my daughter’s friends.  He was making them for his family so I decided to try them.  I’ve been making them ever since.  Occasionally when I have left over mashed potatoes I revert to my mom’s concoction.  But otherwise, these buttermilk cakes are my go to recipe.

Ingredients:

1 cup AP flour

1 tsp baking soda

1/4 tsp salt

1 egg

2 T melted butter plus more for the griddle

1 1/8 cup buttermilk

image

Combine and whisk the dry ingredients together.  Whisk the egg,  Combine the wet ingredients.

image image

Combine the wet and dry ingredients.  Do not over mix.  The batter will look a little thick and lumpy.

image

Heat the griddle and brush with butter.  Use a 1/3 cup measure and scoop batter onto the griddle.  Cook 1-2 minutes per side.

image image

Add fresh or frozen blueberries, chopped pecans, grated Apple, or chocolate chips if you’d like.

image image

Serve with warm maple syrup, sliced banana or strawberries, meat of your choosing, or an egg.

image

NOTE:  This recipe makes approximately 8 pancakes.  If you have guests and want to double or triple the recipe that works.  Keep pancakes warm in the oven until you’re done flipping and you can all enjoy eating together.  I’m sure that this batter can be made into Mickey Mouse cakes as well!  Make a memory with your pancakes!

Tomato and Cheese Tart

image

I have taken a bit of a hiatus from blogging. Not from cooking and baking. But from blogging. My father was visiting for a couple of weeks and I made a lot of very basic meals that he really likes. Potatoes in various forms, pork chops, baked ring bologna, fish, spaghetti and meatballs. And I didn’t blog those dishes. I also spent quite a bit of time recently in Michigan’s Upper Peninsula with my dad and cooking in his kitchen is quite challenging. No good chefs knives, an electric stove, and odds and ends of cookware…never exactly what you’re looking for.  You need to be cautious of expiration dates and the spice cabinet has salt, pepper, garlic, Lawrys, cinnamon sticks that should only be used for art projects, and a huge jar of mustard seed. Actually I SHOULD blog from his house because cooking there is more of a challenge but there is also no internet.   Now I’m back home and back to experimenting with recipes as well as blogging old favorites.   In a recent issue of one of my many cooking magazines I found a recipe for a Tomato, Bacon, and Gruyere Tart. I first made this as a savory breakfast dish for guests and later made it as a dinner dish with the help of a friend. Both times I modified the recipe. More modifications the second time. But both times it was absolutely yummy.   Both times I doubled the recipe and made two tarts.  The ingredients listed are for two tarts.

Ingredients:

2 thawed Puff Pastry sheets

1/2 pound bacon cooked crisp, drained and crumbled

2 cups shredded gruyere cheese

1 cup shredded asiago cheese

3 thin sliced heirloom tomatoes

1/2-1/4 cup diced onion

1/2 cup chopped baby portabella mushrooms

1/2 cup thin sliced fresh basil

salt and pepper to taste

1 egg beaten with 1 tsp of water for brushing the pastry

(The second time I made it I added the onions and mushrooms.)

image

Preheat your oven to 400.

Roll out the pastry sheets on a lightly floured surface into approximately a 10″x14″ rectangle and transfer to a backing sheet lined with parchment paper.

image

Shred the cheeses.

image

Leaving a couple inch border on each side sprinkle each sheet with half of the cheeses.   Top with the crumbled bacon, onion, and mushrooms.

image

Using a sharp knife or mandolin slice the tomatoes thinly. If you are using heirlooms alternate colors.

image

Fold the long sides over and cut small vents. Fold the short ends a little and pinch them together.   Brush with the egg wash.

image

Bake for 30 minutes until golden brown.   Enjoy every bite. We did!!

image

When I served this for breakfast we has toasted cinnamon bread and fresh fruit.

This recipe is only limited by your imagination. You can change up the cheeses and add other veggies like thin sliced summer squash, artichokes, spinach or kale. I think I’m going to make it with gruyere and blue cheese next time.

 

 

 

Strawberry Jam with Balsamic

image

One of the best things about this time of year is all the fresh local produce. And it just happens to be strawberry season in Michigan.  Last year I made strawberry freezer jam. This year I decided to do cooked jam. I did my first batch with lemon juice and lemon zest and two batches with balsamic vinegar.  With all the sugar the balsamic vinegar gives the jam just a little kick.  The Ball canning recipe says, “balsamic vinegar accents the strawberry flavor and gives the jam a robust taste.”  They are right. It’s a perfect addition.

Ingredients:

5 cups “smashed” strawberries

1/4 cup fresh squeezed lemon juice + zest of one lemon

OR

1 T fresh squeezed lemon juice and 3 T balsamic vinegar

1 pkg fruit pectin

7 cups granulated sugar

imageimage

I used the old fashioned water bath. The first thing you need to do is put your clean canning jars into the water bath along with the lids and rings, crank up the heat and sterilize everything. I leave them in the water bath while I’m cooking the jam. Check your jars carefully before putting then in for any cracks or little chips on the lips of the jars which will prevent a proper seal.

Wash, hull and halve the berries. I use my potato masher to smash them up some.

image

Once you have 5 cups of smashed berries add the lemon juice and lemon zest OR the lemon juice and balsamic. Stir to combine and put in a heavy kettle.  Gradually stir in the pectin.

image

Cook over high heat stirring constantly until you can no longer stir away the boil.

image

Add all 7 cups of sugar at once stirring to dissolve.

image

Return the mixture to a full rolling boil. Boil hard for one minute stirring constantly. Remove from the heat. If necessary skim off any foam. Ladle hot jam into hot jars leaving 1/4 inch of headspace.

image

I use a canning funnel so I make less of a ladling mess.   I still make a mess. But the funnel helps. Wipe the rim of the jar with a clean damp cloth, center the lid on the jar and tighten the band. Repeat until all of the jam is jarred. If, at the end of ladling you don’t have a full jar, put the last of the jam in a container and refrigerate once it cools. Process the jars in boiling water bath for 10 minutes.  The water should be about an inch above the tops of the jars.  After 10 minutes remove jars and cool. Now you can enjoy your homemade strawberry jam all through the year.

image

We had some this morning on a slice of awesome Old Country Rye that we bought from the Trenary Bakery in Michigan’s Upper Peninsula. A good strong cup of coffee and toast with strawberry jam…a perfect breakfast.

image

NOTE:  One of the things I learned while making three batches of this jam is that a ten pound bag of sugar is almost exactly 21 cups.  And 7 quarts of strawberries equals about 15 cups of smashed berries.