Spring has sprung and before we know it those red juicy strawberries will be ripe for picking. I can't wait! I would love for all to share your favorite strawberry recipes...you can never have too many. So please post your recipe or recipes on your blog and leave a comment on here to link back to. Also on your post put a link to this posting for others who would like to come and join in. Let's see how many we can get before the end of May. I hope it's a lot!
This one I have posted before it's my all time favorite...
Twisted Strawberry Shortcake
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 qt. (4 cups) cold milk
2 cups thawed COOL WHIP Whipped Topping
1 pkg. (12 oz.) store-bought angel food cake, cut into 1/2-inch cubes
1/3 cup orange juice or orange-flavored liqueur
3 cups sliced fresh strawberries
5 squares BAKER'S Premium White Baking Chocolate, grated
PREPARE pudding mixes with milk in large bowl as directed on package. Gently stir in whipped topping.
PLACE cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of the cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries and chocolate. Top with layers of remaining cake cubes, pudding mixture, strawberries and chocolate.
REFRIGERATE at least 30 min. or until ready to serve. Store leftover dessert in refrigerator.
Serves 20
Strawberries and Cream Bread Pudding
2 tablespoons butter, melted
7 (1 ounce) slices day-old bread, torn into small pieces
3/4 cup chopped fresh strawberries
3 eggs
1 1/4 cups milk
3/4 cup light cream
1/4 cup strawberry preserves
3/4 cup white sugar, or to taste
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Butter the bottom and sides of an 8 inch square baking dish with the melted butter.
Toss bread with the chopped strawberries, and place into the prepared pan. Beat the eggs, milk, cream, strawberry preserves, sugar, and vanilla in a medium bowl until frothy. Pour over the bread and lightly press down with a spatula until the bread has absorbed the milk mixture.
Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.
Strawberry Twinkie Dessert
4 cups sliced fresh strawberries
1 (18.75 ounce) can ready-to-use strawberry glaze
8 Twinkies
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
Combine strawberries and glaze in a small bowl.
Slice Twinkies in half lengthwise, and place in a single layer over the bottom of 9 x13 inch dish.
In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture over Twinkies. Spoon berries over cream cheese mixture.
Cover and chill 30 minutes or more. Refrigerate leftovers.
Who will be next?
3 comments:
Oh my Lord! I have the urge to start licking my computer screen! These recipes sound delicious!!
Sunday, March 16
Strawberry/Rhubarb Crumble
4 cups fresh strawberries
4 cups fresh rhubarb
1 cup sugar
2 TBLS. cornstarch
1 stick of cold butter
1 1/4 cups flour
1/4 cup brown sugar
pinch of salt
Preheat oven to 350 degrees F.
Slice strawberries, dice rhubarb, place in a large bowl with 3/4 cups of granulated sugar, & cornstarch mix together. Slice butter and place 1/2 stick (sliced) into large bowl with berry mixture toss to combine.
In a separate bowl combine remaining butter, sugar, flour, the 1/4 cup of brown sugar, and pinch of salt. Stir above ingredients until mixture resembles crumbs. Place berries in a greased 9x13 inch baking dish, sprinkle crumb mixture evenly over berries.
Bake for 45 minutes or until bubbly
Serve with a scoop of Vanilla ice cream or whipping cream
I haven't thought about strawberries in months! I'm so excited for fruit to be in season again!
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