Lilly Belles Strawberry Pudding Food

LILLY BELLE'S STRAWBERRY PUDDING

Steps:

• Mix sugar and flour togather.
• Add enough milk to sugar/flour to make paste.
• Stir in egg yolks to paste.
• Stir in remaining milk.
• Cook over double boiler until thick.
• Add strawberries.
• Cook about 5 minutes.
• Remove from heat.
• Add butter and vanilla.
• Stir.
• Line bottom of a 10 cup or 2.5 L bowl with vanilla wafers. (recipe calls for Jackson wafers but I use Nilla brand)
• Pour half of strawberry mixture over wafers.
• Repeat layers.
• May make meringue with egg whites or top with whipped cream.

STRAWBERRY PUDDING

Steps:

• Clean and rinse berries. If they are large cut in halves or quarters.
• Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan.
• Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla or zest if desired (one or the other not both).
• Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
• Transfer to a bowl and place in the refrigerator until thouroughly cool. Depending on the bowl size and shape, this could take several hours.
• If you are planning to substitute part of the sugar (would not suggest all) with baking Splenda, add the splenda to the bowl just before cooling.
• Optional serving ideas: Top with whipped cream, Cool Whip or vanilla yogurt. Chocolate shavings or a dusting of cocoa are also nice.

WHITE LILY STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 375 degrees.
• Cover a baking sheet with aluminum foil or parchment paper for easy clean up.
• Place White Lily Frozen Biscuit dough pieces onto baking pan.
• Bake for 18 to 20 minutes or until very lightly browned.
• Melt butter in microwave on low heat.
• Brush butter onto the hot biscuits.
• Sprinkle ¼ cup sugar evenly over the biscuits.
• Bake for an additional 5 to 8 minutes or until biscuits are golden brown.
• Meanwhile, sweeten sliced berries with 2 tablespoons sugar.
• Measure heavy whipping cream into a cold mixing bowl and whip until stiff.
• Gradually add 2 tablespoons sugar.
• Chill until needed.
• To assemble shortcakes: Open biscuit, and spread about 1 tablespoon of strawberry jam on the bottom half.
• Layer with a generous spoonful of strawberries and then a large dollop of whipped cream.
• Place the top of the biscuit on the whipped cream.
• Spoon on additional strawberries and whipped cream.
• Garnish with a blueberry on top if desired.