Strawberry Dessert Recipe

Strawberry Dessert Recipe

Ingredients for Baked Crust:

* 1/2 cup flour
* 2 tablespoons brown sugar, packed
* 1/4 cup walnuts or pecans, coarsely chopped
* 1/4 cup butter, melted

Ingredients for Strawberry Filling:

* 1 egg white
* 1/2 cup white sugar
* 1 cup fresh strawberries, washed, trimmed and sliced
* 1 tablespoon fresh lemon juice
* 1/2 cup heavy cream, whipped
* Garnish suggestions: strawberry fan garnish, roses, mint sprig

What’s Next:

Go ahead & preheat your oven 350 F or 175 C.

In a small bowl mix together crust ingredients and spread thinly on a baking sheet to bake 15 to 20 minutes or until golden. Remove from oven and place the baked crust mixture in a spring form pan evenly distributing the baked crumbs; set aside to cool. Note: This can be made the day before and covered at room temperature.

With an electric mixer beat the egg white in a large bowl until frothy, gradually add white sugar and continue beating until soft peaks form. Add the sliced strawberries and lemon juice beating on high speed 7 to 10 minutes or until the strawberry dessert is light and fluffy; fold in the whipped cream in 3 additions and spread the strawberry dessert mixture over the cooled crust. Cover and freeze at least 4 hours or overnight.

When ready to serve cut into wedges or rounds, garnish with a baked crumbs, a sprig of mint and a strawberry fan garnish or a strawberry flower garnish and serve the strawberry dessert – frozen strawberry dessert.

Strawberry shortcake

FOR THE STRAWBERRIES 1 dry quart fresh strawberries, rinsed, hulled, and sliced 3 tablespoons sugar (or more to your taste) FOR THE WHIPPED CREAM 1 cup cold heavy cream 3/4 teaspoon pure vanilla extract 1 tablespoon plus 1 1/2 teaspoons sugar BEFORE YOU START Position a rack in the center of the oven. Preheat the oven to 350° F. Line a cookie sheet with parchment paper or aluminum foil. 

FOR THE SHORTCAKES 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 2 tablespoons sugar plus 1 tablespoon for glazing 1 teaspoon freshly grated lemon zest 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/4-inch pieces 1 cup cold heavy cream 2 tablespoons whole milk or heavy cream, for glazing TO MAKE THE SHORTCAKES In a large bowl, whisk together flour, baking powder, salt, 2 tablespoons of the sugar, and the zest. Using a pastry blender, cut in the butter until it resembles a course meal. Little by little, stir in heavy cream until the dough starts to hold together (you may use a bit more cream if need be). Turn the dough out onto a lightly floured work surface. Pat together to form a rectangle 5 inches wide by 7 1/2 inches long that is about 1 inch thick. Cut the long side of the dough into thirds, and the width in half to form six 2 1/2-inch squares. Place the shortcakes 3 inches apart on the prepared cookie sheet. Brush the tops of the shortcakes with the milk or heavy cream and sprinkle with the remaining tablespoon of sugar. Bake for 20 to 25 minutes, or until light golden brown. Remove to a wire rack to cool to room temperature. While the shortcakes are cooling, prepare the strawberries. In a medium bowl, combine the sliced strawberries with the sugar. Set aside for 20 to 30 minutes to macerate. TO MAKE THE WHIPPED CREAM In the bowl of an electric mixer fitted with the whip attachment, beat the heavy cream and vanilla on medium speed. In a slow steady stream, add the sugar and beat until the mixture forms medium-stiff peaks. The whipped cream is best used when just made, but can be refrigerated in an airtight container overnight and beaten again before serving. TO COMPLETE THE SHORTCAKES Fork split each shortcake in half horizontally. Place one half on each of six plates. Spoon 2 tablespoons of berries on each with a large dollop of whipped cream. Spoon more berries on top. Place each of the remaining halves on top of the berries. Garnish with more cream and berries, if desired. Add a sprig of mint for garnish, if you’d like. PRO TIP: When whipping cream, the colder the cream the better. If the bowl, the whisk or beaters, and the heavy cream are all well-chilled, you will achieve the most volume. Prepare the strawberries and whipped cream no more than 30 minutes before serving. The shortcakes are best eaten the day they are made, but they can be tightly wrapped in plastic wrap and then aluminum foil and frozen for up to 3 weeks. Do not unwrap before defrosting.

Strawberry Ice_Cream

3 cups heavy cream ¾ cup sugar Pinch of salt 1 vanilla bean, split in half lengthwise ¾ teaspoon vanilla extract 1 shortcake 1/2 cup of chopped strawberries 1/2 cup of whipped cream Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved. Remove from the heat and add the remaining 2 cups cream and the vanilla extract. Chill the mixture thoroughly in the refrigerator. While mixture is chilling, chop up shortcake into 1/2-inch pieces. Place shortcake pieces and strawberries on a dinner plate, separating pieces and forming a single layer. Scoop rounded teaspoons of whipped cream on to plate. Place plate in freezer to chill mix-ins. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. As you scoop churned ice cream into container, layer with mix-ins.

Strawberry Cookies

Material A: 
• 187 grams butter 
• 40 grams of margarine 
• 90 grams of fine sugar 
• 1.3 grams Salt 
• 2 eggs, grains Yellow 

Material B: 
• 300 grams wheat Key Blue 
• 77 grams Maizena 
• 200 grams of strawberry jam 

Topping Ingredients: 
• 100 grams of sesame 

How to Make: 
1. A shake all ingredients with medium speed until evenly mixed. 
2. Enter a mixture of wheat and maizena that has been filtered; shake with low to average speed. 
3. Balanced mix with 8 grams of weight, is made to be rounded 
4. Put the brass over the already be oiled with shortening, with the press and the middle finger. 
5. Roasted in the oven at a temperature of 160 degrees Celsius until half cooked. Give strawberry jelly in the middle. Roasted again until cooked. 
6. Once cooked and cold, dry press cake to the top of the sesame that is in the oven. 
Results so: ± 898 grams

Strawberry Dessert

Strawberry Dessert
Food can be served to your guests with a special presentation of your beautiful course.

Material:
300 gr strawberry
100 gr sugar
200 gr Filo Pastry (ready)
50 gr butter, made liquid
50 gr coconut biscuits, at roughly

How to create:
- Mix sugar and strawberry. Sear until cooked strawberry and sugar dissolves. Host,
- Cut Filo Pastry 10 x 10 cm. give the butter that is made liquid.
- Input and strawberry powder biscuits.
- Make one end of the fourth Filo and press up to resemble a gift. Roast for 25 minutes with a temperature of 160 degrees Celsius.

For 10 people

pudding strawberry

pudding strawberry

Pudding is one of the favorite dishes cover the old and young. In addition to delicious texture feels soft caress the tongue. Try the following recipe pudding. The combination of sweet milk, creamy and fragrant coconut milk to make strawberry pudding feels more special. Happy Testing. Recipes / Test Kitchen / Food Stylist: Budi Sutomo

Material:

1 (7gr) wrapped jelly white

400 ml of fresh liquid milk, low fat

150 ml of liquid milk

150 gr sugar

100 g strawberry, cut into pieces

1 tsp strawberry paste / red dye

How to Make:

1. Powder to be mixed in liquid milk and fresh coconut, poke the average. Boil until boiling. Add sugar and vanilla paste, poke average. Boil again. Lift.

2. For the dough into two parts. Add pasta strawberry on one part and leave the white on the other.

3. Prepare the food cup pudding or print. Its strawberry pieces, place the dough to the red half of the more high glass / print. Cold to harden.

4. Pour batter to a glass full of white, cold again. Serve cold.

strawberry shortcake ice cream

strawberry shortcake ice cream

materials and ways of making
* 3 cups heavy cream
* ¾ cup sugar
* Pinch of salt
* 1 vanilla bean, split in half lengthwise
* ¾ teaspoon vanilla extract
* 1 shortcake
* 1 / 2 cup of chopped strawberries
* 1 / 2 cup of Whipped cream

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.

Remove from the heat and add the remaining 2 cups cream and the vanilla extract.

Chill the mixture thoroughly in the refrigerator.

While mixture is chilling, chop up shortcake into 1/2-inch pieces. Place strawberries and shortcake pieces on a dinner plate, separating pieces and forming a single layer. Scoop rounded teaspoons of Whipped cream on plate. Place plate in freezer to chill mix-ins.

When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions. As you scoop churned into ice cream container, layer with mix-ins.

Strawberry Mille Feuille

Recipe: Strawberry Mille Feuille

By: “George Bailey” – Rivers Restaurant Cruises, Pastry Chef

Serves 8


Puff Pastry, 3 sheets

Method

Cut puff pastry into eight 7cm diameter circles using a cake ring or cutter set
Bake at 200˚c for 20 to 30 minutes. Reduce temperature to 180˚c and cook for a further 10-15 minutes until pastry is a deep golden honey colour.

Crème Patisserie

166ml Milk
32g Caster sugar
1 Vanilla bean
1 Egg yolk
16g Corn flour


Method

Combine milk, 16g of sugar and vanilla bean in a pot, bring to the boil.
Whisk the egg yolks, remaining caster sugar and corn flour together.
Slowly combine small amounts of milk mixture with the egg yolks, return to the boil & mix until thickened.
Leave to cool, then place in fridge

Crème Diplomat

150g Crème patisserie
300g Thickened cream
2 Gelatin leaves

Method

To soften gelatin leaf, soak in cold water.
Whip the thickened cream.
Whisk the Crème Patisserie until smooth and fold through whipped cream.
Heat the Crème Patisserie mix and add the drained gelatin leaf
Leave to cool

Recipe: Strawberry Mille Feuille


Berry Compote

23g Sugar
30ml Water
15ml Lemon juice
200g mixed strawberries, blueberries & blackberries

Method

Combine sugar, water and lemon juice in a saucepan and boil for 5 minutes.
Add berries & simmer for 15 minutes


To Assemble

In a cake ring, layer puff pastry, Crème Diplomat and sliced fresh strawberries (2 layers of each). Allow to set in fridge for at least 30 minutes. Serve with berry compote.

Strawberry Angel Food Dessert Recipe

Strawberry Angel Food Dessert Recipe

Ingredients

• 2 (3 oz.) pkg. strawberry Jello
• 16 oz. pkg. frozen strawberries
• 1 tbsp. sugar
• Pinch of salt to each pkg. Jello
• 1 1/4 c. boiling water
• 1/2 pt. whipping cream
• Baked angel food cake

Directions

Dissolve Jello in boiling water. Stir in thawed strawberries, sugar and salt. Cool until it begins to thicken. Fold in cream; whipped. Cover bottom with torn angel food cake (use about 1/2 of cake.) Pour creamed mixture over cake pieces and refrigerate for 5 hours.

strawberry shortcake recipe

Ingredients for strawberry shortcake recipe
2 cups flour
3 Tbs. sugar
3 tsp. baking powder
1/2 tsp. each baking soda and salt
6 Tbs. unsalted butter, chilled
2 Tbs. solid all-vegetable shortening, chilled
2/3 to 3/4 cup buttermilk

Filling:
2 pints fresh strawberries
2 Tbs. sugar
1/2 pint heavy cream, whipped
2 Tbs. powdered sugar, for garnish

Strawberry Shortcake Recipe directions

Follow these steps to make strawberry shortcake recipe

Strawberry Shortcake Recipe directions
Preheat to 450 degrees F. Grease a 9-inch ring mold (or an 8-inch cake pan).

Sift dry ingredients into a large bowl. Cut the butter into 1/2-inch slices. With a pastry blender, cut the butter into the dry ingredients until butter pieces are the size of lima beans. Cut in the shortening until mixture looks like coarse meal.

Slowly stir in the buttermilk with a fork until mixture forms a dough that leaves the sides of the bowl. Gently knead the dough on a lightly floured board about five to six times until the dough holds together (it should be soft).

With a lightly floured hand, pat to one-inch thickness and pat into ring mold. Bake about 18 to 20 minutes or until golden. Remove to rack to cool 5 minutes, then invert from pan onto another wire rack, baked bottom side up. Cool before filling.

Filling: Slice berries in half, sprinkle with two tablespoons sugar and allow to sit at least 30 minutes, stirring occasionally. Remove half the strawberries to another bowl and coarsely mash them with a pastry blender or fork. Let both bowls of strawberries sit at least an additional 30 minutes.

When cool, set shortcake ring on a serving plate. Carefully split it into two layers with a serrated knife. With the aid of another pan or baking sheet, lift the top shortcake portion and set it nearby. (The baking sheet bottom supports the shortcake ring and prevents it from breaking.)

Spoon the mashed berries with their juice over the biscuit bottom, spread the lightly whipped cream on top of the berries, then arrange the berry halves on top of the cream. With the aid of the baking sheet, set the shortcake ring half on top. Sprinkle powdered sugar lightly over the top. Serve immediately.

Strawberry Napoleon

Strawberry Napoleon

Layered with fresh berries and sweetened cream, this napoleon is light on your taste buds as well as your waistline.

Yield: 12 servings

strawberry napoleon8 pieces phyllo dough, refrigerated preferred over frozen
cooking spray
6 tbsp sugar
2 tsp sugar
3 oz neufchatel cheese, softened ***
1/2 cup light sour cream
2 1/2 tsp orange zest, freshly grated
3/4 cups lite whipped topping
4 cups strawberries, thinly sliced, about 1/4-inch thick

Preheat oven to 350 F.

Place one sheet of phyllo dough on a sheet pan, coat with cooking spray and sprinkle with 1 teaspoon of sugar; repeat with remaining layers of phyllo, cooking spray and sugar. Cut the stacked dough lengthwise into 3 strips and prick all over with a fork. Bake for 30 minutes, or until golden; remove to a wire rack to cool completely.

In a mixer, beat the cheese until fluffy. Add remaining 1/4 cup of sugar, sour cream and zest, and continue to beat until light and airy; fold in the whipped topping.

Carefully place one phyllo strip on a serving dish and spread with half the cheese mixture; top with half the strawberries. Repeat with the second phyllo strip and remaining cheese and berries. Top with the third phyllo strip, slice into 12 pieces and serve.

*** Neufchatel - French, from Neufchâtel, France
A soft unripened cheese similar to cream cheese but containing less fat and more moisture

Weight Watcher: 2 POINT per serving
Copyright: Weight Watchers - get more Weight Watchers recipes!

Strawberry Log Cake

Strawberry Log Cake
Yield: 1 cake roll - 8 servings

Strawberry Log CakeCake:
4 large egg yolks
2 large eggs
1/2 cup granulated sugar
1 cup sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 tablespoons warm water
2 teaspoons vegetable oil
1 teaspoon vanilla
Powdered sugar

Strawberry Filling:
l cup whipping cream
1 tablespoon sugar
3 tablespoons prepared lemon curd, at room temperature*
1 pint basket (about 3 1/4 cups) California strawberries, stemmed and coarsely chopped

Garnish:
Powdered sugar
1 pint basket (about 3 1/4 cups) California strawberries

To make Cake:
Heat oven to 375 degrees. Line 18- x 12-inch jellyroll - sheet pan with aluminum foil; coat with vegetable cooking spray.
In large mixer bowl beat yolks and eggs at high speed about 5 minutes until thick and lemon-colored. Continuing at high speed, gradually beat in granulated sugar until mixture is pale and thick. Gently fold in dry ingredients except powdered sugar to blend thoroughly. Fold in water, oil and vanilla. Spread batter evenly in prepared pan. Bake in center of oven about 10 minutes until springy to the touch.
Meanwhile, coat a clean dishtowel with powdered sugar. Invert hot cake onto towel close to one long edge. Gently peel off foil. Trim 1/2 inch off each short side of cake. Starting from long side, tightly roll cake and towel. Set on rack to cool completely.

To make Strawberry Filling:
In mixer bowl whip cream to form soft peaks. Beat in sugar to form stiff peaks. Fold in lemon curd to blend thoroughly. Mix in chopped strawberries. Gently unroll cake. Spread strawberry mixture evenly on cake and re-roll. Place seam-side-down. Dust with powdered sugar. Cut into 8 (about 1 3/4-inch) equal slices. Place each slice on serving plate. Garnish with whole and halved strawberries.

Red Edge Roll-Ups_Strawberry

Red Edge Roll-Ups_Strawberry
Red Edge Roll-UpsYield: 24 wraps

1/2 cup Sugar
2 teaspoons Cinnamon
24 Flour tortillas, 8-inch
6 cups Low-fat cottage cheese
12 cups California strawberries, stemmed and quartered

Mix together sugar and cinnamon.

On griddle or in sauté pan, heat 1 tortilla.

Place 1/4 cup cottage in center of tortilla, top with 1/2 cup strawberries. Sprinkle with 1 teaspoon sugar and cinnamon mixture.

Fold up bottom third of tortilla, then fold in both sides, leaving top open.

Repeat with remaining ingredients to make 24 wraps.

Tips: Substitute whole wheat tortillas for flour tortillas.

Nutrition Information Per Serving: 177 calories; 4 g fat; 8 mg cholesterol; 373 mg sodium; 26 g carbohydrate; 3 g fiber; 11 g protein, 20 % calories from fat.
Source: California Strawberry Commission

Classic Strawberry Pie

Classic Strawberry Pie
Classic Strawberry PieYield: 8 servings

1 package (3.4 ounces) instant vanilla pudding mix
1 cup skim milk

9-inch graham cracker pie crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted margarine or butter

2 pint baskets California strawberries, stemmed
Powdered sugar, for dusting



Graham Cracker Crust

Heat oven to 375 degrees. In bowl mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted margarine or butter until thoroughly blended. Press crumb mixture firmly onto bottom and side of 9-inch pie plate. Bake in center of oven about 8 minutes until lightly brown, cool.

In bowl, whisk pudding mix and milk 2 minutes; chill 30 minutes. Spread pudding evenly in piecrust. Cover top of pie with strawberries, pointed ends up. Dust lightly with powdered sugar.

Nutritional Information per serving: 239 calories; 8 g fat; 1 mg cholesterol; 247 mg sodium; 41 g carbohydrate; 3 g fiber; 3 g protein
Source: California Strawberry Commission

Strawberry Chocolate Mousse Cake

Strawberry Chocolate Mousse Cake

Yield: 12 servings.

1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs
3 tablespoons melted butter or margarine
2 pint baskets California strawberries, stemmed and halved
2 cups (12 ounces) semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups whipping cream, divided
1 tablespoon sugar



In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside.

Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.

Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.

Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with knife, wiping blade between cuts.

Nutritional Information: 406 calories; 30 g fat; 76 mg cholesterol; 153 mg sodium; 36 g carbohydrate; 3 g fiber; 5 g protein. Source: California Strawberry Commission

California Strawberries and Fresh Mozzarella with Mint Drizzle

California Strawberries and Fresh Mozzarella with Mint Drizzle

Yield: 24 servings

Mint Drizzle:
3 cups extra virgin olive oil
1 oz. mint leaves

3 lbs. 12 oz. stemmed and sliced California strawberries
2 oz. sugar

6 lbs. fresh mozzarella cheese slices, 1/2 inch thick
1/4 cup Balsamic vinegar
as needed - mint sprigs

In blender, combine olive oil and mint. Process until smooth. Cover and refrigerate.

In bowl, combine strawberries and sugar, cover and set aside.

For each serving:
Plate 4 ounces mozzarella, overlapping slices. Spoon 1/2 cup sugared strawberries around cheese. Drizzle 2 tablespoons Mint Drizzle and 1/2 teaspoon balsamic vinegar over cheese and strawberries. Garnish with mint sprigs, as desired.

Source: California Strawberry Commission

Chocolate Dipped Strawberries

Chocolate Dipped Strawberries
Gourmet-gift expert Shari Fitzpatrick (Shari's Berries) shows how to achieve gourmet chocolate-dipped treats at home for much less than retail price.

Click to order!24-30 perfectly ripened strawberries, green caps intact
6 oz (.375 lb) sweet, semi-sweet, bitter sweet, milk and/or white chocolate. Preferably chocolate chips, chocolate calets or chocolate bars coarsely chopped.

Believe it or not, chocolate chips are really the best way to melt chocolate. They are available at grocery stores in dark-, white- or milk-chocolate varieties and taste wonderful. Melting them is the key, so utilize the easy method provided below.

Microwave Melting Chocolate
In a microwave-safe bowl, melt chips using either the defrost setting or 10-percent power in the microwave. Use two to three minute increments until smooth. (More info on melting chocolate)

Dipping Strawberries

Yes, there is a technique involved to perfect chocolate-covered strawberries. When you dip the strawberry into the melted chocolate, give it a little shake as you withdraw it. This will fill in all the cracks and leave a nice, even line of chocolate at the base. When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to "spin" the dripping chocolate off.

Invert the hand, pointing the strawberry at the ceiling, to seal it and allow you to sprinkle other candies or toppings around the surface.

Cool covered strawberries on a sheet pan with wax paper. Keep them at a cool room temperature and try to dip them the same day you serve them.

Tuxedo Strawberries

Dip strawberries in both white and dark chocolate to create a tuxedo effect. Dip in white first, let the chocolate dry, then dip twice in dark chocolate, giving them that little shake to keep a straight line. Buttons and a bow tie can easily be added with the tip of a wooden skewer or piped on using a paper cone.

Click to Order!

Source: Shari's Berries
The Original Gourmet Chocolate Dipped Strawberry!
Tuxedo Strawberries, Strawberry Roses and much more chocolate covered strawberry delights.

Blueberry Dessert Scones Recipe

Blueberry Dessert Scones Recipe

INGREDIENTS

2 cups all-purpose flour
1⁄3 cup plus 2 Tbsp sugar
1 Tbsp baking powder
11⁄2 tsp grated lemon zest
1⁄4 tsp each ground cardamom and salt
6 Tbsp cold unsalted butter, cut into small pieces
11⁄2 cups blueberries
3⁄4 cup plus 1 Tbsp heavy cream
2 large eggs
1⁄4 tsp almond or vanilla extract

PREPARATION

1. Line two small baking sheets with parchment paper. In large bowl, whisk flour, 1⁄3 cup sugar, the baking powder, zest, cardamom and salt until combined. Cut in butter with a pastry blender until mixture resembles coarse meal. Gently fold in blueberries.

2. In 2-cup glass measure, whisk 3⁄4 cup cream, eggs and extract until blended; slowly stir into dry ingredients just until a wet dough comes together. Divide in half.

3. With floured hands, transfer dough to each prepared baking sheet. Pat each into a 61⁄4-in. round, a scant 1 in. thick. With floured knife, cut each round into 8 wedges. Refrigerate 30 minutes.

4. Heat oven to 375°F. Brush dough with remaining 1 Tbsp cream and sprinkle with remaining 2 Tbsp sugar. Bake 24 minutes, or until scones are golden and a pick inserted into the center comes out clean. Serve warm.

Strawberry Tuile Cookies

Strawberry Tuile Cookies

Even if you don’t know what a tuile cookie is (pronounced “twill” or “tweel”), you’ve probably eaten them before. They’re delicate and sweet and often stuck into desserts, especially ice cream, at fancy restaurants. The great thing about tuile cookies is that they come out of the oven soft and pliable, allowing you to shape them whatever way you want before they cool and harden. They’re crisp and sweet and buttery–like the most delicate, most delicious ice cream cone you’ve ever had. In fact, ice cream cones are what got me thinking of tuile.

It’s 80 degrees here today, so I started thinking about making some ice cream. Then I thought about making my own ice cream cones. Then I thought about tuiles. And since there doesn’t seem to be a recipe for vegan tuile cookies on the internet, I decided to make up my own. And it worked! Perfectly. (I know, I’m just as shocked as you are. Apparently you really can learn how to make fancy things just by watching a lot of cooking shows on tv. My sister and I used to come home from school watch Great Chefs on PBS before the Food Network ever existed. Remember that show? I’m pretty sure that’s where I learned about tuile.)

So anyway. Tuile cookies aren’t hard, but they do require a few tools, some concentration, and the willingness to lightly burn your fingers. Since I don’t mind sacrificing myself for cookies, this wasn’t a problem for me. Just be forewarned. Here’s what you’ll need to make them:

• A silpat, or non-stick mat, or waxed parchment paper
• An offset spatula
  
• A clean piece of cardboard (not super thick) or tuile template
• Molds (bowl, rolled paper, whatever)

Let’s get to the recipe, I’ll explain in more detail as I go.

Vegan Tuile Cookies
Makes 1-2 dozen depending on size

1/2 Cup Earth Balance, softened
1/2 Cup Sugar
2 Tbs Flax Egg*
1 tsp Vanilla
1/4 tsp Salt
3/4 Cup All-Purpose Flour

Flax Egg
1 Tbs Flax Seed
1/4 Cup Water

Grind the flax seed to a powder in a spice grinder. Whisk with water and set aside. Use 2 Tbs of this mixture for the tuile cookies, you’ll have a little left over

Preheat oven to 375°F.

Whip the Earth Balance and sugar until light and fluffy, so it looks like the photo above. Once the Earth Balance is soft enough it should whip up just fine.

Add flax egg, extract, and salt. Whip until you see medium to stiff peaks like above. Gently fold in flour and mix until well combined. Your batter is ready, so prepare your workstation.

You can buy specialized tuile templates in lots of different shapes, but a piece of clean cardboard works just as well. I traced a glass and cut the circle out with an x-acto knife for my template. You can do circles, squares, rectangles, flowers, stars - anything!

Put your template down on your silpat and add a glob of batter. Using your offset spatula, carefully spread the batter out to fill the template, remove the excess batter

Lift the template up to remove it. You’re cookies are ready to go in the oven. Bake the cookies for 8-10 minutes or until edges are golden brown. You may need to experiment with baking time to reach the ideal balance between strength and pliability.

I recommend not making more than 2-3 cookies at a time. You’ll need to shape them immediately after they come out of the oven, and since they harden quickly, it’s difficult to shape more than 2 or 3 in one go.

It’s also important to completely cool the baking sheet between each batch. Dump the hot baking sheet in the sink and spray it down with cold water. Dry thoroughly before the next batch.

When they come out of the oven, let them sit on the cookie sheet for 15-30 seconds. Gently remove them with a spatula and shape them immediately (this is the part where you might burn your fingers). You can make all sorts of shapes. If your template was circular, here are some ways you can shape them. I’m in the process of forming bowls in this picture, and I had already made cones, cylinders, and tacos.

I used regular paper, rolled into cylinders and cones and taped, to make the other shapes. Once cool the shape will set.

Now you can use them whichever way you want! I filled mine with almond soy pudding and fresh strawberries. You can add them to ice cream, fill them with vegan pastry cream, stuff them with berries or custard, dip them in chocolate–whatever. If you want to make the cookies ahead, I recommend not filling them until the last minute to prevent the cookies from getting soggy.

And I haven’t forgotten about ice cream. I actually bought an ice cream machine today, so I’ll post a recipe for vegan ice cream in the future, now that I know how to make the cones!

Entry Filed under: baked goods, dessert, recipe

Mixed Strawberry Parfaits Recipe

Mixed Strawberry Parfaits Recipe

INGREDIENTS

• 1 box (3 oz) wild strawberry gelatin
• 1 cup each strawberries, blueberries and raspberries
• 2 cups prepared vanilla pudding

PREPARATION

Planning Tip: Can be made through Step 4 up to 2 days ahead.

1. You'll need five 10-oz glass or plastic glasses.

2. Prepare gelatin in a 2-cup glass measure as box directs. Refrigerate, occasionally stirring gently (try not to create bubbles), 30 minutes or until consistency of egg whites.

3. Meanwhile, stem and hull 1/2 cup strawberries; cut in small pieces Combine with 1/2 cup each blueberries and raspberries. Divide fruit mixture among glasses.

4. Add gelatin and gently stir with a skewer to incorporate berries so some are suspended in the gelatin (don't overstir). Refrigerate 3 hours or until set.

5. Spoon pudding on gelatin. Stem, hull and slice remaining strawberries and mix in a bowl with remaining blueberries and raspberries; spoon over pudding.

Sorbet with Strawberry Sauce

Sorbet with Strawberry Sauce

INGREDIENTS

• SAUCE
• 1 large container (16 oz) strawberries, rinsed, hulled and sliced
• 1⁄2 cup strawberry All-Fruit
• 1 tsp grated orange zest
• 2 tsp orange juice
• Serve with: lemon or other flavor sorbet

PREPARATION

1. Sauce: Combine ingredients in a medium bowl; let stand at least 30 minutes to blend flavors.2. Process 1⁄2 cup in food processor until puréed. Spoon into a ziptop bag. 3. Spoon sauce on each plate; top with a scoop of sorbet. Cut tip off corner of ziptop bag; pipe purée on sorbet.The sauce is also good on puddings, plain cakes and ice cream.Planning Tip: The sauce can be refrigerated up to 2 days.

Spiked Strawberry_Lime Ice_Cream Pie

Spiked Strawberry_Lime Ice_Cream Pie

Yield

Makes 10 to 12 servings

Ingredients

• 4 cups pretzel twists
• 1/2 cup butter, melted
• 2 tablespoons granulated sugar
• 1 (1/2-gallon) container premium strawberry ice cream
• 1 (16-ounce) container fresh strawberries (1 quart), stemmed
• 1/2 cup powdered sugar
• 1 (6-ounce) can frozen limeade concentrate, partially thawed
• 1/2 cup tequila
• 1/4 cup orange liqueur
• Garnishes: lime rind curls, fresh whole strawberries, pretzels

Preparation

Process first 3 ingredients in a food processor until pretzels are finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan.

Bake at 350° for 10 minutes. Cool completely in pan on a wire rack.

Let strawberry ice cream stand at room temperature 20 minutes or until slightly softened.

Process strawberries and powdered sugar in food processor until pureed, stopping to scrape down sides.

Place ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture, limeade concentrate, tequila, and orange liqueur into ice cream until well blended. Spoon mixture into prepared crust in springform pan. Freeze 3 hours or until firm. Let stand 10 minutes at room temperature before serving. Garnish, if desired.

Note: For testing purposes only, we used Blue Bell Ice Cream and Triple Sec orange liqueur.

Strawberry-Lime Ice-Cream Pie: Omit tequila and orange liqueur, and add 1 (6-ounce) can frozen orange juice concentrate, partially thawed. Proceed with recipe as directed. Let stand 15 minutes at room temperature before serving. Garnish, if desired.

Strawberry Tart

Yield

1 (9-inch) tart

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1/3 cup cold butter or margarine, cut up
• 2 tablespoons cold shortening
• 3 tablespoons cold water
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 cups half-and-half
• 5 egg yolks
• 1 teaspoon rose water or orange-flower water (optional)
• 3 tablespoons butter or margarine
• 1 teaspoon vanilla extract
• 1 quart fresh strawberries, sliced
• Garnish: fresh mint sprig

Preparation

Pulse first 3 ingredients in a blender or food processor 3 or 4 times or until combined.

Add 1/3 cup butter and shortening; pulse 5 or 6 times or until crumbly. With blender or processor running, gradually add 3 tablespoons water, and process until dough forms a ball and leaves sides of bowl, adding more water if necessary. Wrap dough in plastic wrap, and chill 1 hour.

Roll dough to 1/8-inch thickness on a lightly floured surface. Press into bottom and up sides of a 9-inch tart pan. Line dough with parchment paper; fill with pie weights or dried beans.

Bake at 425° for 15 minutes. Remove weights and parchment paper, and bake 3 more minutes.

Combine 1/2 cup sugar and cornstarch in a medium saucepan.

Whisk together half-and-half, egg yolks, and, if desired, rose water. Gradually whisk half-and-half mixture into sugar mixture in saucepan over medium heat. Bring to a boil, and cook, whisking constantly, 1 minute. Remove mixture from heat.

Stir in 3 tablespoons butter and vanilla; cover and chill at least 4 hours. Spoon into prepared pastry shell; top with strawberry slices, and serve immediately. Garnish, if desired.

Chocolate_Strawberry Basket Cake

Chocolate_Strawberry Basket Cake

Yield

Makes 1 (8-inch) cake

Ingredients

• 1/2 cup butter or margarine, softened
• 1 cup sugar
• 1 cup firmly packed light brown sugar
• 2 large eggs
• 2 teaspoons instant coffee granules
• 1 cup boiling water
• 1 1/2 cups all-purpose flour
• 3/4 cup cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon vanilla extract
• Chocolate Buttercream Frosting
• Florist wire
• Assorted fresh flowers and foliage
• Florist tape
• Florist water picks
• Chocolate-Dipped Strawberries
• Garnish: Marzipan Bees

Preparation

Beat butter at medium speed with an electric mixer until fluffy; gradually add sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition. Set mixture aside.

Stir together instant coffee granules and 1 cup boiling water until granules dissolve.

Stir together flour and next 4 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Gradually add coffee mixture and vanilla, beating at low speed just until blended. Pour batter into 2 greased and floured 8-inch square cakepans.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Spread a thin layer of Chocolate Buttercream Frosting between layers and on top and sides of cake, reserving remaining frosting.

Fit a decorating bag with basket-weave tip, and fill with some of remaining frosting. Pipe basket-weave pattern around sides, refilling bag as needed. Change to star tip, and pipe ruffle around top and bottom of cake.

Form handle from florist wire; attach foliage and flowers with florist tape.

Insert 2 water picks into top of cake near 2 opposite edges, and insert wire ends of handle into water picks. Mound Chocolate-Dipped Strawberries onto top of cake.

Garnish with Marzipan Bees, if desired.

NOTE: For foliage, we used strawberry plants. Roses, pansies, and violas may also be used.

Strawberry-Blueberry Shortcake Ice-Cream Sandwiches

Strawberry-Blueberry Shortcake Ice-Cream Sandwiches
This kid-friendly, summer dessert idea is perfect for the lake or the beach because it takes less than 15 minutes to whip together.

Recipe:
Combine 1 lb. fresh strawberries, sliced, with 2 cups fresh blueberries; sprinkle with 3 Tbsp. sugar, and toss. Let stand 10 minutes. Spoon evenly over 10 vanilla or chocolate miniature ice-cream sandwiches; dollop with 1⁄2 (8-oz.) container thawed whipped topping.

Four_Berry Smoothie

Four_Berry Smoothie

Yield

4 1/2 cups

Ingredients

• 2 cups vanilla ice cream, softened
• 1 cup fresh or frozen strawberries, sliced
• 3/4 cup fresh or frozen blueberries
• 1/2 cup fresh or frozen raspberries
• 2 tablespoons sugar
• 1/2 cup cranberry juice
• 1 tablespoon lemon juice
• Garnishes: fresh blueberries, raspberries, mint sprigs

Preparation

Process first 7 ingredients in a blender. Add ice cubes to 4 1/2-cup level; process until smooth, stopping once to scrape down sides. Garnish, if desired; serve immediately.

Strawberry Agua Fresca

Strawberry Agua Fresca

Yield

8 cups (serving size: 1 1/3 cups)

Ingredients

• 4 cups water
• 1/3 cup sugar
• 6 cups hulled strawberries
• 1/4 cup fresh lime juice (about 2 limes)

Preparation

Combine water and sugar, stirring until sugar dissolves. Place strawberries in a blender, and process until smooth. Combine the sugar mixture, strawberry puree, and juice; stir well.

Nutritional Information

Calories:

71 (4% from fat)

Fat:

0.4g (sat 0.0g,mono 0.1g,poly 0.2g)

Protein:

0.8g

Carbohydrate:

17.8g

Fiber:

2.3g

Cholesterol:

0.0mg

Iron:

0.5mg

Sodium:

4mg

Calcium:

21mg

Classic Strawberry Shortcake

Classic Strawberry Shortcake

Yield

Makes 8 servings

Ingredients

• 2 (16-oz.) containers fresh strawberries, quartered
• 3/4 cup sugar, divided
• 1/4 teaspoon almond extract (optional)
• 1 cup whipping cream
• 2 tablespoons sugar
• 2 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 cup cold butter, cut up
• 2 large eggs, lightly beaten
• 1 (8-oz.) container sour cream
• 1 teaspoon vanilla extract
• Garnish: fresh mint sprigs

Preparation

1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.

2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.

3. Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.

4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)

5. Bake at 450° for 12 to 15 minutes or until golden.

6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.

Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped fresh mint. Spread cut sides of bottom shortcake halves evenly with jam mixture. Proceed with recipe as directed.

Strawberry_Orange Trifle

Strawberry_Orange Trifle

Yield

Makes 8 to 10 servings

Ingredients

• 1 qt. strawberries, halved
• 4 oranges, sectioned and halved
• 2 tablespoons orange liqueur or orange juice
• 3 tablespoons sugar
• 1 1/2 cups whipping cream
• 1 (11.3-oz.) jar lemon curd
• 1 1/2 sleeves shortbread cookies, crushed
• Garnish: fresh mint sprigs

Preparation

1. Toss together first 4 ingredients, and let stand at room temperature 10 minutes.

2. Meanwhile, beat whipping cream and lemon curd at low speed with an electric mixer until blended. Gradually increase mixer speed, beating until medium peaks form.

3. Layer one-third each of fruit mixture and curd mixture in a large bowl. Top with half of crushed cookies. Repeat layers once. Top with remaining one-third fruit mixture and curd mixture. Cover and chill at least 1 hour or up to 8 hours. Garnish, if desired.

Note: For testing purposes only, we used Keebler Sandies Simply Shortbread cookies.

Strawberry Sensation Dessert: Recipe

Strawberry Sensation Dessert: Recipe

Ingredients

• 2 cups strawberries, fresh
• 1 can condensed milk
• 1/2 cup lemon juice
• 2 cup whipped cream
• 1 packet Oreo biscuits, crushed
• 2 tbsp butter
• 1/2 packet strawberry jelly

Method

• In a bowl mash the strawberries with masher or with the back of spoon.
• Add condensed milk and lemon juice in it. Mix it well with spoon.
• Now add whipped cream and half packet of strawberry jelly.Stir it with wooden spoon.
• Take a rectangle tin and place a large foil paper in it, extended from both sides. Now pour this mixture in tin and on the top put crushed Oreo biscuits mixed in butter. Now fold the foil paper from both sides lightly to cover the dessert.
• Freeze it for 6 hours or until firm, take out from foil paper and serve it upside down. Biscuits base will be at the bottom.
• Serve chill.

Strawberry Parfaits

Yield

4 servings

Ingredients

• 4 cups sliced strawberries, divided
• 1/4 cup granulated sugar
• 1 cup fat-free ricotta cheese
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
• 1/4 cup powdered sugar
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1 cup amaretti cookie crumbs (about 8 cookies)
• 1/2 cup frozen reduced-calorie whipped topping, thawed
• 2 tablespoons slivered almonds, toasted

Preparation

Place 2 cups of strawberry slices and granulated sugar in a blender or food processor, and process until smooth. Set strawberry puree aside.

Combine ricotta and next 4 ingredients (ricotta through vanilla) in a medium bowl; stir well with a whisk. Spoon 2 tablespoons cookie crumbs into each of 4 parfait glasses. Top each portion with 2 tablespoons strawberry puree, 1/4 cup strawberry slices, and 3 tablespoons ricotta mixture; repeat the layers. Drizzle the remaining strawberry puree over each serving. Chill for 2 hours. Top each parfait with 2 tablespoons whipped topping and 1 1/2 teaspoons almonds.

Nutritional Information

Calories: 347 (30% from fat)

Fat:11.6g (sat 5.6g,mono 3.8g,poly 1.1g)

Protein:14g

Carbohydrate:50.8g

Fiber:3.8g

Cholesterol:28mg

Iron:0.8mg

Sodium:160mg

Calcium:157mg

Summer Fruit Meringue Parfaits

Summer Fruit Meringue Parfaits
Ingredients

* 67 (1lb) soft fruit such as a mixture
* of strawberries, raspberries, stoned cherries, redcurrants and
* blackberries
* 3 tbsp crème de cassis
* 284 ml whipping cream
* 50 g meringues, coarsely crushed
* Pinch of caster sugar

Method

1. Cut the fruit into even-sized pieces and place in a mixing bowl. Pour over the crème de cassis and leave for 1hour - the fruit should break up slightly - then mash with a fork.
2. Whip the cream until just thick. Fold the crushed meringues into the cream then stir in the fruit - the mixture should be quite thick and mousse-like. Taste to check the sweetness and add a little caster sugar if necessary.
3. Spoon the fruit cream into six 150ml ramekins or individual moulds, level the surface and freeze for 1 hour.
4. To make the sauce, sieve the raspberries to remove the seeds. Finely chop the strawberries and stir into the raspberry purée. Add sugar to taste. Chill until ready to serve.
5. To serve, run a warm knife around the edges of the ramekins or moulds and turn the parfaits out onto individual serving plates. Serve with the fruit sauce.


Serves: 6

Preparation time: 20 minutes plus 2 hours marinating and freezing time

Contributor: Tesco Magazine

Cornish Fairings with Strawberry Coulis

Cornish Fairings with Strawberry Coulis
Ingredients

* 200 g (7oz) Strawberries
* 125 g (4oz) plain flour
* 1 tsp baking powder
* ½ tsp bicarbonate soda
* 1 tsp ground ginger
* ½ tsp mixed spice
* 50 g (2oz) caster sugar
* 50 g (2oz) butter
* 2 tbsp golden syrup

Method

1. Preheat oven to Gas 7, 220°C, fan 200°C. In a bowl blend the flour, baking powder, bicarbonate of soda, ginger, the mixed spice and the sugar.
2. Cut butter into small pieces and rub in with your fingers until it resembles breadcrumbs. Add syrup and mix until you have smooth dough.
3. Divide the mixture into 6 and roll into balls. Line a baking sheet with baking parchment and place the balls on, spacing well apart.
4. Gently flatten with the palm of your hand. Bake in the oven for 7 minutes. Put strawberries in a blender and whizz until pureed and smooth.
5. Serve the fairings with some local ice cream or crème fraiche and pour the strawberry coulis over them.



Serves: 6

Cooking time: 20 minutes

Contributor: Tesco Magazine

Pink_Meringues with_Strawberries

Pink_Meringues with_Strawberries
Ingredients

* 2 egg whites
* 100 g caster sugar
* A couple of drops of red colouring
* 1 tub of clotted cream
* 1 punnet of English strawberries
* Red rose petals to decorate
* Icing sugar to dust

Method

1. Preheat the oven to 130C, 250F, Gas 4 or 100C for a fan oven.
2. Line a baking sheet with non-stick paper or Teflon sheeting.
3. Whisk the egg whites very stiffly, add two teaspoons of the sugar and whisk well again until the mixture regains its former stiffness.
4. Fold in the rest of the sugar and a couple of drops of the colouring very gently, until the mixture is a soft pink.
5. Using two tablespoons, spoon blobs of the meringue onto the non-stick sheet and dry off in the oven for about 3 hours, until the meringues are firm and crisp.
6. When cool, sandwich together with a spoon of clotted cream and stick a couple of strawberries on top.
7. Put a couple of rose petals on top and dust with icing sugar.


Preparation time: 15 minutes

Cooking time: 3 hours

Contributor: Lotte Duncan

Easy_Strawberry Fool

Easy_Strawberry Fool
Ingredients

* 1 pack strawberry jelly
* 350 g strawberries, rinsed
* 75 g caster sugar
* 500 g creamy fromage frais

Method

1. Cut the jelly into squares and place in a suacepan with 150ml water. Gently heat until the jelly cubes have dissolved then remove from the heat to cool.
2. Remove the strawberry stems and hull (the green leafy bit and the part where it's attached to the berry). Roughly chop the strawberries and put in the bowl with half the sugar.
3. Mash the mixture with a potato masher. Stir the jelly into the mashed strawberry mixure and put in the fridge. Leave until it's cold and just starting to set - about 2-3 hours.
4. Stir the strawberry mixture well, then fold in the fromage frais and remaining sugar.


Serves: 4
Preparation time: 20 minutes
Cooking time: 50 minutes
Contributor: Tesco Magazine

Meringue Roulade Strawberry

Meringue Roulade Strawberry

Ingredients

* 75 g toasted flaked almonds
* 3 egg whites
* 350 g caster sugar
* 2 tbsp cornflour
* 1 tsp lemon juice, freshly squeezed
* 284 ml double or whipping cream, whipped
* 225 g fresh strawberries, sliced
* Icing sugar to dust

Method

1. Preheat the oven to 200C, 400F, Gas 6. Line an 18 x 38cm (7 x 15in) Swiss roll tin with baking paper, brush with melted butter and sprinkle with almonds.
2. Whisk the egg whites until stiff, then whisk in the sugar a little at a time until thick and glossy. Finally whisk in the cornflour and lemon juice.
3. Spread the meringue mixture over the almonds and cook at the top of the oven for 20 minutes until crisp and lightly golden. Cover the surface with baking paper and a damp cloth and leave to go cold.
4. Remove the meringue from the tin, loosen the paper at the sides and trim the edges. Spread with cream and top with strawberries.
5. Starting at a short side and using the paper as an aid, roll up the meringue to encase the strawberries and cream. Dust with a little icing sugar.

Serves: 10
Preparation time: 30 minutes
Cooking time: 20 minutes
Contributor: Tesco Magazine

Strawberry-Apricot Dutch Babies Recipe

Strawberry-Apricot Dutch Babies Recipe

INGREDIENTS

1 Tbsp sliced almonds
1 Tbsp vegetable oil
2 large eggs
1⁄3 cup all-purpose flour
1⁄3 cup whole milk
1 Tbsp unsalted butter, melted
1⁄4 tsp baking powder
1 pint strawberries
2 ripe apricots
2 Tbsp honey
Confectioners’ sugar, for dusting

PREPARATION

1. Heat oven to 450°F. Place almonds on a baking sheet place in oven 5 minutes or until lightly toasted, stirring once.

2. Generously coat four 10-oz glass custard cups with oil. Place cups on a rimmed baking sheet; place in oven 6 minutes to heat up while making batter.

3. In blender, purée eggs, flour, milk, butter and baking powder until batter is smooth.

4. Remove baking sheet from oven; carefully pour 1⁄4 cup batter into each hot cup. Bake 10 minutes; reduce oven temperature to 350°F and continue to bake 6 minutes or until puffed and golden, and centers are firm.

5. Meanwhile, hull and halve strawberries; put in a bowl. Halve, pit and slice apricots; add to berries. Drizzle honey over fruit and toss to coat. Remove hot Dutch Babies from baking cup to serving plates. Fill centers with fruit and top with toasted almonds. Dust edges with confectioners’ sugar. Serve immediately.

Strawberry Panna Cotta Recipe

Strawberry Panna Cotta Recipe

INGREDIENTS

1 lb strawberries, hulled
1⁄2 cup plus 1 Tbsp sugar
1⁄2 tsp vanilla extract
1 packet unflavored gelatin
1⁄4 cup water
11⁄2 cups whole milk
1 cup heavy whipping cream
Garnish: sliced strawberries (optional)

PREPARATION

1. Lightly grease eight 4-oz ramekins or cups with nonstick cooking

2. Purée strawberries and sugar in a blender until very smooth. Press through a sieve into a bowl; discard seeds. Stir in vanilla. Remove 1 cup for the panna cotta; reserve remaining purée.

3. Sprinkle gelatin over 1⁄4 cup water in a small custard cup; let stand 5 minutes to soften. Place cup in a small skillet of simmering water; stir until gelatin is dissolved. Simmer milk in saucepan. Remove from heat; stir in dissolved gelatin. Transfer to a 1-qt glass measure; stir in reserved 1 cup strawberry purée and the cream until well blended. Pour into ramekins. Chill, covered, until firm, about 4 hours or up to 2 days

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