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Posts Tagged ‘strawberries’

Strawberry Sundae Sauce

Ingredients
2 quarts fresh strawberries
6 cups sugar
1 pouch (3 ounces) liquid fruit pectin
1/3 cup chocolate syrup
1/3 cup raspberry liqueur, optional
Vanilla ice cream

Directions
Wash and mash strawberries, measuring out enough mashed berries to make 4 cups. In a Dutch oven, combine strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil 1 minute longer, stirring constantly. Remove from the heat. Stir in syrup and liqueur if desired. Skim off foam.

Pour into jars or freezer containers, leaving a 1/2-in. headspace. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set. Refrigerate for up to 3 weeks or freeze for up to 1 year. Serve with ice cream. Yield: 8 cups.

Recipe found here: Strawberry Sundae Sauce

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Strawberry Shortcake Lush

Ingredients
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/3 cup butter, melted
1 container (7.5 oz) strawberry cream cheese spread, softened
1 cup powdered sugar
1/2 cup strawberry jam
1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
2 boxes (4-serving size each) Jell-O™ vanilla-flavor instant pudding and pie filling mix
3 cups cold milk
1 cup chopped fresh strawberries (about 6 oz)

Directions
1 Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.

2 In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13×9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.

3 In large bowl, beat cream cheese spread, powdered sugar and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.

4 In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.

5 When ready to serve, crumble remaining 4 cookies; sprinkle cookies and strawberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Recipe found here: Strawberry Shortcake Lush

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JELL-O Strawberry Parfaits

Ingredients
1 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
2 cups ice cubes
1 cup fresh strawberries

Directions
Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add ice; stir until gelatin is slightly thickened. Remove any unmelted ice.

Lean 4 parfait glasses, at an angle, against sides of muffin pan cups. Reserve 4 strawberries for garnish. Slice remaining berries; stir into gelatin. Spoon into tilted glasses. Refrigerate 2 hours or until gelatin is firm.

Top with COOL WHIP and reserved berries before serving.

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strawberry-champagne-cupcakes

Strawberry Champagne Cupcakes

Ingredients
2/3 cup Strawberries
3 Strawberries
3 cup Powdered sugar
1 tsp Sugar
1 1/2 tsp Vanilla extract
1 box White cake mix
1/3 cup Butter
1 tbsp Champagne
1 1/3 cup Champagne or prosecco

FROSTING
3 c. powdered sugar
1/3 c. butter, softened
1 1/2 tsp. vanilla extract
1–3 tbsp. Champagne

STRAWBERRY TOPPING
3–4 sliced strawberries
1 tsp. sugar

Directions
Preheat the oven based on cake mix box instructions and grease the bottom and sides of a cupcake tin, or fill each cup with cupcake liners.

Make the Cupcakes: Beat cake mix and Champagne until thoroughly combined (it will be bubbly). Fold in strawberries, then fill each cup of the muffin tin about two-thirds of the way full with cake mix. Bake according to the box instructions for cupcakes—typically 350 degrees F for 18-20 minutes—or until a toothpick inserted in the center comes out with just a few crumbs (no gooey batter). Set them aside to cool.

Make the Frosting: In a medium-sized mixing bowl, beat sugar and butter on low until combined. Gradually stir in vanilla extract and Champagne, starting with just 1 tablespoon and gradually adding more until the consistency is smooth and easy to spread. (If it gets too thin, add a spoonful of powdered sugar.) Frost each cupcake.

Make the Strawberry Topping: Slice strawberries and add sugar. Let them sit for 15 to 20 minutes to release juices, then top each cupcake with a slice.

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amazing-strawberry-cream-pie

Amazing Strawberry Cream Pie

Ingredients
1/2 cup crushed Oreo cookie crumbs (7 cookies)
2 tablespoons sugar
2 tablespoons butter, melted

FILLING:
4 ounces cream cheese, softened
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup mashed fresh strawberries
1/2 cup heavy whipping cream
2 tablespoons confectioners’ sugar

Directions
Combine the cookie crumbs, sugar and butter; press into a 7-in. pie plate. Bake at 375° for 8 minutes. Cool completely on a wire rack.

In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in the strawberries. In another small bowl, beat cream until it begins to thicken.

Gradually add confectioners’ sugar, beating until stiff peaks form. Fold into the cream cheese mixture. Spoon into the crust. Refrigerate for 4 hours or overnight. Yield: 3-4 servings.

Recipe found here: Amazing Strawberry Cream Pie

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Strawberry-Passion-Daiquiri

Strawberry Passion Daiquiri Cocktail

The Strawberry Passion Daiquiri Cocktail is the culmination of a many years of daiquiri science. This cocktail combines all of the delicious elements of rum and strawberry into a drink that basically slams your face off with alcoholic flavor. Get down and sexy with one of these immediately!
If you want to make this drink, combines all the below ingredients in a blender and pour it into a glass. Pretty simple stuff.

+ Muddled Strawberries

+ Strawberry Daiquiri Mix

+ Light Rum

+ Passion Fruit Rum

+ Welch’s Passion Fruit Juice

+ Lime Juice

Strawberry Passion Daiquiri Cocktail. A GREAT site for drinks.

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Juicy Peach & Strawberry Crumb Pie

Juicy Peach & Strawberry Crumb Pie

Ingredients
1 sheet refrigerated pie pastry
3-1/2 cups sliced peeled peaches (about 4 medium)
2-1/2 cups sliced fresh strawberries
2 tablespoons lemon juice
3/4 cup sugar
1/4 cup cornstarch
2 tablespoons minced fresh basil
3/4 cup all-purpose flour
1/2 cup packed brown sugar
6 tablespoons cold butter

Directions
Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. In a large bowl, combine peaches, strawberries and lemon juice. In a small bowl, mix sugar, cornstarch and basil. Add to fruit and toss gently to coat. Transfer to crust.

In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place pie on a foil-lined baking pan.

Bake on a lower oven rack 45-55 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Recipe of the Day: Juicy Peach & Strawberry Crumb Pie

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