All Easy to Prepare Stawberry Recipes
Strawberry Recipes, Pages
12
STRAWBERRIES AND CREAM
SHORTCAKE
2 c. all purpose flour
1/4 c. sugar
1 tbsp. baking powder
1/4 tsp. Salt
2/3 c. Crisco
2/3 c. milk
1 pkg. instant vanilla pudding
1/2 c. cold water
1 r oz. container whipped topping (1 3/4 c.)
1 qt. fresh strawberries
1 beaten egg
1 tsp. Vanilla
1 14 oz. Eagle brand condensed milk
Preheat oven to 450 degrees. combine flour, sugar, baking powder, and salt. cut in
shortening until crumbly. In another bowl combine milk, egg and vanilla. Add to dry
ingredients, stirring just until moistened. Spread into 2 8 or 9 inch round layer cake
pans. Bake 10 minutes or until golden. Remove from pans. Cool completely. Combine
sweetened condensed milk and water. Beat in pudding mix. Chill 5 minutes. Fold in whipped
topping. Chill 30 minutes. Place one shortcake layer on serving plate. Top with half
pudding mix and garnish with half of strawberries. Put second cake layer on top and put
rest of pudding and berries on top. Store covered in refrigerator.
1 box graham crackers
2 sm. boxes instant vanilla pudding
1 sm. Cool Whip
3 c. milk
Fresh strawberries or strawberry preserves
Mix pudding and milk until thick. Mix Cool Whip into pudding using a 9 x 13 inch pan. Make
layers. Layer 1 graham crackers whole. Layer 2 pudding mixture. Layer 3 graham crackers
whole. Layer 4 pudding mixture layer. Layer 5 few crushed graham crackers. Layer 6 scatter
strawberries. Cover and refrigerate 2 hours before serving other fruits or berries can be
used.
Drain strawberries; reserving 1/4 cup liquid. Beat cream cheese, reserved liquid, thawed
strawberries, sugar and vanilla until smooth. Fold in whipped topping. Spoon into crust.
Refrigerate several hours or overnight. Garnish with strawberry halves and kiwi slices.
Makes 6 to 8 servings.
LAYERED CREAM CHEESE AND STRAWBERRIES
1 1/4 c. crushed round buttery crackers
1/4 c. margarine, melted
1 pkg. (8 oz.) cream cheese, softened
2 tbsp. Sugar
2 tbsp. Milk
1 1/2 c. halved strawberries
1 pkg. (4 serving size) Jello vanilla or lemon instant pudding & pie filling
1 1/2 c. cold milk
1 3/4 c. thawed whipped topping
Combine crackers and oleo; press into bottom of 8 inch square pan. Chill. Beat cream
cheese with sugar and 2 tablespoons milk in bowl until smooth. Spread evenly in
crumb-lined pan. Arrange berries on cream cheese mixture. Prepare pudding as directed
using 1 1/2 cups cold milk. Fold in 1/2 cup of the whipped topping. Spoon over berries and
chill until set about 2 hours. Garnish with rest of whipped topping and more strawberries.
Cut into squares. Makes 9 servings.
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STRAWBERRIES & CREAM
1 can sweetened condensed milk
1 1/2 c. cold water
1 pkg. (4 serving size) instant vanilla pudding
2 c. whipping cream, whipped
1 pkg. frozen pound cake, thawed & cubed
4 c. fresh strawberries, sliced
1/2 c. strawberry jam
Fresh strawberries for garnish
Toasted, slivered or sliced almonds
In a large mixing bowl, combine sweetened condensed milk and water. Add pudding mix, beat
well. Chill until set. Fold in the whipped cream. Spoon 2 cups pudding mixture into a 4
quart round glass serving bowl. Top with half the cake cubes, half the berries, half the
jam and half the remaining pudding mixture. Repeat layering ending with pudding mixture.
Garnish with more strawberries and almonds. Chill 4 hours or until set. Refrigerate
leftovers. Makes 10 to 12 servings.
CANDY STRAWBERRIES
2 (3 oz.) strawberries Jello
1 c. pecan ground
1 c. coconut ground
3/4 c. sweet condensed milk
1/2 tsp. Vanilla
Red food coloring
Sliced almonds
Add all the above ingredients together and chill for 1 hour or overnight. Red sugar
crystal, take red food coloring and add to 1 1/2 cups sugar (until you get it the color
red you want). Sliced almonds, add green food coloring to these until you get color of
green you want. Take strawberry mix and shape with hand looking like a red strawberry.
Next roll in red sugar until coated. Stick green almonds for steam. Keep in refrigerator
will last a week in refrigerator.
ANGEL FOOD CAKE WITH STRAWBERRIES
Angel food cake (bought or made)
1 (20 oz.) pkg. frozen whole strawberries ( or other fruit)
Lg. whipped topping
Cut 1/4 to 1/3 of top off angel food cake. Set aside for
putting back on after filling bottom. Partially scoop out bottom of cake, being careful
not to break the outer edges. Put pieces of cake in mixing bowl with thawed, drained and
cut up fruit, saving 6-10 berries for on top of cake. Mix with 1/2 of whipped topping. Put
mixture of cake, berries and whipped topping back into bottom of cake. Put top back on
cake. Ice with rest of topping and put whole berries on top. Store in refrigerator.
2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. Salt
2 oranges
1/2 c. salad oil
5 egg yolks
1 c. egg whites (use about 8 eggs)
1/2 tsp. cream of tartar
Whipped Cream Strawberries
Preheat oven to 325 degrees. Sift flour, sugar, baking
powder and salt into medium-sized mixing bowl. Grate rind of oranges and set aside. Make a
well in center of dry ingredients and into it place, in order: oil, egg yolk and grated
rind. Squeeze and strain orange juice; measure and add water (if needed) to make 3/4 cup.
Add to egg yolk mixture. Beat until smooth. In large bowl beat egg whites and cream of
tartar until very stiff peaks form. Gradually pour egg yolk mixture over egg whites,
folding gently until the 2 mixtures are incorporated. Pour batter into ungreased 10-inch
tube pan. Bake until long skewer inserted in thickest part comes out clean (1 hour to 70
minutes). Invert pan and suspend on funnel or bottle to cool completely. With thin
spatula, gently loosen side and bottom of cake; invert it onto serving plate. To serve,
top with whipped cream and strawberries. Serves 8 to 10.
STRAWBERRIES & CREAM BREAD
1 3/4 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. Salt
1/4 tsp. Cinnamon
1 stick butter, softened
3/4 c. sugar
2 eggs, room temperature
1/2 c. sour cream, room temperature
1 tsp. Vanilla
1 c. strawberries, fresh & coarsely chopped (do NOT use frozen)
3/4 c. walnuts (optional)
Combine flour, baking powder, baking soda, salt and
cinnamon; set aside. In small bowl, beat butter until creamy. Gradually add sugar, beat 1
minute or until light and airy. Beat in eggs, one at a time. Beat in sour cream and
vanilla. Stir into flour mixture only until dry ingredients are moistened. Fold in
strawberries and nuts. Put in greased 8 x 4 inch loaf pan. Bake at 350 degrees for 60 to
65 minutes or until toothpick comes out clean. Let stand 10 minutes in pan. Turn out on
rack to cool. Makes 1 loaf.
CREAM CHEESE PANCAKES WITH STRAWBERRIES AND SOUR CREAM
3 eggs, separated
3 tbsp. granulated sugar
2 oz. cream cheese (room temperature)
1/2 tsp. Vanilla
1/4 c. all-purpose flour
1 pt. strawberries (2 c.)
1/2 c. sour cream
Confectioners sugar
Beat egg whites until soft peaks form. Beat in 1 tablespoon
sugar until whites are stiff and glossy. In another bowl, beat cream cheese until fluffy.
Beat in egg yolks and vanilla. Add flour and remaining 2 tablespoons granulated sugar, and
beat until well blended. Batter will be very thick. Beat in 1/4 of the egg whites and then
gently fold in remainder with a rubber spatula. Using a pastry brush or paper towel,
lightly oil surface of a large griddle and heat over moderate heat until a drop of water
sizzles. Drop teaspoons of batter onto griddle to make silver dollar pancakes. Cook about
30 seconds, until bubbles form on surface and the underside is browned. Turn and brown
other side. Repeat. Makes 48 pancakes. Arrange on platter. Top with sour cream, then
strawberries and finally a sprinkling of confectioners sugar.
STRAWBERRIES ROMANOFF
9 egg yolks
1 1/2 c. sugar
1/2 c. Grand Marnier
1 pt. whipping cream
5 pts. Strawberries
In mixing bowl, beat egg yolks and sugar until thick and creamy. Pour mixture into top of
double boiler and whisk over simmering water until smooth and thick, about 10 to 12
minutes. At first it will thin out but as it cooks, it will thicken. When it thickens and
becomes hot to touch, it is done. Don't let it boil. Remove to bowl and place in larger
bowl filled with ice water. Stir occasionally until cool. Stir in Grand Marnier. Whip
cream until soft peaks form. Fold in custard. This can be refrigerated overnight. Wipe
berries clean. Remove stems, cutting large berries in half. Stir into custard. Pour into
serving bowl. May be refrigerated up to 6 hours. Serves 16.
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