Paula Deens Strawberry Limeade Food

STRAWBERRY LIME BARS

Steps:

• Preheat oven to 375°.
• In a large bowl, gently stir together strawberries and ½ cup sugar; let stand for 10 to 15 minutes.
• Drain strawberries, discarding liquid. Stir cornstarch, lime zest and juice, and remaining ¼ cup sugar into berries. Pour mixture onto prepared Crust and Crumble Dough in pan; crumble reserved dough onto berries.
• Bake until top is lightly browned and filling is hot and bubbly, 45 to 50 minutes. Let cool completely in pan on a wire rack. Using excess parchment as handles, remove from pan before cutting into bars. Store in an airtight container for up to 2 days.
• Spray a 13x9-inch baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
• In a large bowl, beat butter and egg yolk with a mixer at medium speed until smooth and creamy. In a medium bowl, whisk together flour, oats, sugar, baking powder, and salt. Gradually add flour mixture to butter mixture, beating just until combined.
• Turn out mixture onto a work surface, and gently knead until a crumbly dough forms. Press three-fourths of dough into prepared pan. Reserve remaining dough in a small bowl.

STRAWBERRY LIMEADE

Steps:

• Blend strawberries and lime juice in blender or food processor until smooth.
• Combine strawberry mixture, water and splenda in pitcher.
• Pour over ice cubes in tall glasses, garnish each with strawberry or lime wedge, if desired.

PAULA DEEN'S STRAWBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
• Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
• In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
• Sweet Pink Glaze:.
• 1 c powdered sugar.
• 2 tbsps milk.
• 1 drop red food coloring.
• In a small bowl, combine all ingredients, stirring until smooth.

STRAWBERRY PRETZEL SALAD PAULA DEEN

Steps:

• Preheat oven to 400.
• For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
• Press this mixture into a 9 x 13 inch pan and bake for 7 minutes.
• Set aside and allow to cool.
• In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar.
• Fold in the whipped topping, and spread over the cooled crust.
• Refrigerate until well chilled.
• In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly.
• Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
• To serve, cut slices and serve with a dollop of whipped topping or whipped cream.

PAULA DEEN'S STRAWBERRY SHORTCAKE

Steps:

• Slice cake, using a serrated-edge knife, horizontally into three equal layers.
• Mix together cream cheese, condensed milk and whipped topping in a bowl; set aside.
• In a medium saucepan, stir together sugar, cornstarch and Jell-o, add water.
• Cook, stirring over medium heat until thick. Remove from heat and allow to cool completely, then fold in strawberries.
• Place one layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture.
• Repeat layering in this order for remaining cake, glaze, and custard.
• For a pretty presentation, top cake with three whole fresh strawberries and fresh mint leaves.