Using Strawberries (7) Collection

Discussion in 'Food and nutrition' started by Johnson, May 27, 2004.

  1. Johnson

    Johnson Guest

    Fresh Strawberry Muffins Strawberry Vanilla Bread Strawberry
    Pie Strawberry Pretzel Salad Strawberry Coffee Cake Berries
    on a Cloud Easy Dessert Pizza

    Fresh Strawberry Muffins

    2 cups sifted flour 4 tsp. baking powder
    1/2 tsp. salt 2 Tbsp sugar 1 egg, well beaten 1 cup milk 4
    Tbsp. shortening, melted
    2/2 cup sliced strawberries

    Stir the dry ingredients together; add milk, egg and
    shortening. Stir in strawberries. Do not overmix! Bake in
    well-greased muffin pan at 400'F for 20-25 minutes. (When
    using frozen berries, drain juice and add to milk to make 1
    cup of liquid.)

    Strawberry Vanilla Bread

    1 cup corn oil
    3/4 cup sugar
    3 (1 1/2 02.) pkg. instant vanilla pudding 6 eggs 4 1/2
    cups flour
    4/2 Tbsp. baking soda 1 1/2 Tbsp. baking powder 4 cups
    frozen strawberries, thawed (reserve juice)

    In mixer bowl combine sugar, corn oil and vanilla pudding.
    Blend on medium speed, add eggs on low speed. Then mix on
    medium speed until mixture is creamy. Combine dry
    ingredients and add 1 cup at a time on low speed, mixing
    thoroughly. Add strawberries and 3/4 cup juice; mix well.
    Pour into loaf pans; bake at 350'F for 50-60 minutes.

    Strawberry Pie

    1 cup sugar 1 cup water 6 tsp. cornstarch 3 oz. strawberry
    Jell-O 1 pint to 1 quart washed and hulled strawberries 1
    9-inch baked and cooled pie shell

    Bring sugar, water and cornstarch to a boil over medium high
    heat. Add Jell-O, stir until dissolved. Cool and then add
    strawberries. Refrigerate about 45 minutes or until it
    starts to congeal. Put in pie shell and cool completely. Top
    with whipped cream or ice cream to serve. (Very good in Cream-
    Cheese Pie Crust)

    Cream-Cheese Pie Crust (one 9-inch pie shell)

    1 cup flour
    5/2 teaspoon salt
    6/3 cup vegetable shortening
    7/2 cup cream cheese 2 tablespoons water

    Preheat the oven to 425'F if you are baking the pie shell.
    Combine the flour and salt in a mixing bowl and stir with a
    fork to mix, or put into the food processor. Add the
    shortening and cream cheese, and cut them into the flour
    until the mixture looks like small pebbles or coarse sand -
    it will be irregular, and some pieces will be larger than
    others - or process with "pulses,"' quick on and off.
    Sprinkle the water evenly over the mixture, a little at a
    time, stirring with a fork or with "pulses" after each
    addition to distribute the water evenly. Depending on the
    moisture in the cream cheese, the dough might not need all
    of the second tablespoon. If it feels quite soft (but not
    sticky), and holds together in a rough ball, it is ready to
    roll out. Shape it into a cake about 1 inch thick. Dust your
    rolling surface and rolling pin with flour, and roll the
    dough into a circle about 1/2 inch thick and at least 2
    inches larger than the inverted pie pan. Transfer the dough
    to the pie pan, trim and crimp the edges, and the pie shell
    is ready to he filled before baking, or to be partially
    baked or fully baked. To bake the pie shell; Prick the dough
    all over with a fork at 1/2-inch intervals. Press a 12-inch
    square of heavy-duty foil snugly into the pie shell. Bake
    for 6 minutes, then remove the foil and bake for 4 minutes
    more if you want a partially baked shell. If the dough
    begins to puff or swell, push it down with the tines of a
    fork. If you want a fully baked shell, bake for 8 to 10
    minutes more, or until it is lightly browned.

    Strawberry Pretzel Salad

    2 cups crushed pretzels
    8/4 cup melted butter 3 Tbsp sugar 8 oz. cream cheese, room
    temperature 1 cup sugar 8 oz. whipped topping 6 oz.
    strawberry gelatin 2 cups boiling water 2 1/2 cups (20
    oz) frozen strawberries (including juice)

    Dissolve gelatin in boiling water and then stir in frozen
    berries. Let set in the refrigerator until it begins to
    jell. Meanwhile prepare remaining layers. Preheat oven to
    400 degrees F. Mix crushed pretzels, butter and 3 Tbsp sugar
    together and press into the bottom of a 13 by 9-inch baking
    pan. Bake for 8 minutes. Beat cream cheese with 1 c. sugar;
    stir in whipped topping and spread over cooled crust. Pour
    slightly jelled strawberry mixture over cheese layer and
    refrigerate several hours or over night.

    Strawberry Coffee Cake

    8 oz. cream cheese, softened
    9/2 cup butter, softened
    10/4 cup sugar
    11/4 cup milk 2 eggs 1 tsp. vanilla 2 cups flour 1 tsp.
    baking powder
    12/2 tsp. baking soda
    13/4 tsp. salt 3 cups strawberries, sliced
    14/4 cup brown sugar
    15/2 cup chopped nuts

    Preheat oven to 350'F. Combine cream cheese, butter and
    sugar. Beat until light and fluffy. Stir in milk, eggs and
    vanilla. Sift together flour, baking powder, baking soda and
    salt; add to cheese mixture and mix until smooth. Spread
    half the batter in a greased and floured 13x9 inch baking
    pan. Spread berries evenly over batter. Dot remaining batter
    over berries. Mix brown sugar and nuts; sprinkle evenly over
    cake. Bake 40 minutes. Serve warm.

    Berries on a Cloud

    6 egg whites
    16/2 teaspoon cream of tartar
    17/4 teaspoon salt 1 3/4 cups sugar FILLING: 2 packages (3
    ounces each) cream cheese, softened 1 cup sugar 1
    teaspoon vanilla extract 2 cups whipping cream, whipped 2
    cups miniature marshmallows TOPPING: 1 can (21 ounces)
    cherry pie filling 2 cups sliced fresh strawberries 1
    teaspoon lemon juice

    In a mixing bowl beat egg whites, cream of tartar and salt
    until foamy. Gradually add the sugar, beating on high until
    stiff peaks form (do not underbeat). Spread evenly in a
    greased 13x9x2-in. baking pan. Bake at 275'F for 1 hour;
    turn off oven (do not open door). Let cool in oven overnight
    or at least 12 hours. Beat cream cheese, sugar and vanilla
    until smooth; gently fold in cream and marshmallows. Spread
    over meringue. Chill for 4 hours. Cut into 16 pieces.
    Combine topping ingredients; spoon 1/4 cup over each
    serving. Yield: 16 servings. (Feb/March 97 Taste of Home)

    Easy Dessert Pizza

    17 (1oz.) can refrigerated quick crescent dinner rolls 1
    Tbsp butter, melted
    18/2 tsp. almond extract 4 tsp. sugar
    18 (1.5 oz.) instant vanilla pudding mix 1 1/2 cups milk 1
    tsp. grated orange peel
    19/2 cup whipped cream or non-dairy whipped topping 2-2 1/2
    cups fresh fruit, cut as desired

    Heat oven to 375 degrees F. Separate dough into 8 triangles.
    Place in ungreased; 12-inch pizza or 13 by 9-inch pan; press
    over bottom and 1/4 inch up sides to form crust. In small
    bowl, combine butter and almond extract. Brush crust with
    butter mixture; sprinkle with sugar. Bake for 11-13 minutes
    or until golden brown. Cool completely. In medium bowl,
    combine pudding mix and milk; beat at low speed 1 minute.
    Stir in orange peel. Refrigerate 10 minutes or until set;
    fold in whipped cream. Spoon pudding over crust and arrange
    fruit on top. (Strawberries, blueberries, oranges,
    raspberries, kiwifruit, etc) Refrigerate 1 hour before
    serving; cut into wedges to serve. Refrigerate leftovers.

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