Strawberrieswithkahluacream Food

STRAWBERRIES AND CREAM

Steps:

• Mix the sour cream, vanilla and sugar together.
• Cut the strawberries into halves and place in serving dishes.
• Pour the cream mixture over the strawberries.
• Top with whipped cream if desired and serve.

STRAWBERRIES AND CREAM

Steps:

• Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.

CANDIED STRAWBERRIES

Steps:

• Add the sugar, corn syrup and 1/4 cup water to a small heavy-bottom saucepan. Bring to a boil over high heat, stirring once to make sure the sugar dissolves. Attach a candy thermometer or use and instant read thermometer and bring to 300 to 310 degrees F. Remove the pot from the heat and let sit for 1 minute.
• Stir the sugar mixture to even out the temperature from top to bottom. Dip the strawberries, using the stem as a handle and swirling to coat. Remove and allow excess syrup to drip off, shaking as needed. Place on a parchment-lined baking sheet and allow to cool and harden, about 10 minutes.
• Trim the ends of 12 extra-long lollipop sticks to the desired length to fit your vase. Carefully skewer each strawberry through the stem end and arrange into a bouquet in the vase. Serve within 2 hours (see Cook's Note).

HEAVENLY FILLED STRAWBERRIES

Steps:

• Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open., In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; if desired, sprinkle with chocolate. Chill until serving.

STRAWBERRIES AND CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
• In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
• Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
• To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
• To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
• Spread remaining whipped cream on cake top. Top with quartered strawberries.

STRAWBERRIES WITH KAHLUA CREAM

Steps:

• For the Kahlua cream, put the ingredients (except the heavy cream) in a food processor. Process until combined, scraping down sides as needed. Add the cream and process again briefly. Refrigerate until needed.
• If strawberries are different sizes, cut the largest ones in half. Otherwise leave whole.
• When you are ready to make the berries and pecans, preheat oven to 350 degrees. *If you decide not to roast the berries, you can stir the berry ingredients together and put them in the fridge to marinate for a few hours. and skip steps 5 and 6.
• Chop pecans. Spread them on a baking tray. Toast them in the oven for about 8 minutes. Cool.
• Put berries in an oven-proof pan (such as glass) on a sheet of baking paper. Sprinkle with castor sugar, maple syrup and balsamic vinegar. Stir well.
• Roast strawberries in oven for 15 minutes, shaking the pan or stirring every 5 minutes.
• Dish the berries into bowls and spoon over any pan juices. Serve immediately, topped with a good dollop of Kahlua cream. Garnish with toasted pecans. Add mint sprigs (if desired).

KAHLUA CHOCOLATE STRAWBERRIES

Steps:

• In a double boiler, melt chocolate over simmering water.
• Don't let the bottom of the bowl touch the water.
• Stir in the milk and remove from the heat.
• Add the Kahlua and whisk until smooth.
• Cool until thickened.
• Wash and rinse the strawberries.
• Dry them thoroughly and set aside.
• After the chocolate sauce is cooled, dip the strawberries and enjoy.
• The whipped cream is for dipping after the chocolate.
• This recipe goes very well with pineapple slices or champagne (my personal favorite!).

STRAWBERRIES AND CRUNCHY CREAM

Steps:

• Hull and quarter the berries and add them to a medium bowl. Sprinkle with 1 tablespoon of sugar and toss to combine.
• Whisk the cream in a medium bowl until peaks form, about 4 to 5 minutes. Sprinkle in the remaining 1 tablespoon of sugar and the extract and combine.
• Crumble the meringues and it fold into the cream with half the berries. Top bowlfuls of the cream with the remaining berries and serve.

STRAWBERRY CEREAL TREATS

Steps:

• Lightly coat two 12-cup muffin pans and a rubber spatula with cooking spray. Sprinkle a few crushed freeze-dried strawberries into the bottom of each muffin cup; set aside.
• Melt the butter in a large saucepan over medium heat. Add the honey, marshmallows, vanilla and salt; stir with the rubber spatula until completely melted. Add the cereal and the remaining crushed freeze-dried strawberries and stir until incorporated.
• Divide the mixture between the prepared muffin pans, firmly packing it in; let set, about 20 minutes. Gently pry out of the pans. Store in an airtight container up to 3 days.

STRAWBERRIES A LA CREMA

Steps:

• Mix cubed strawberries with 2 tablespoons granulated sugar and set aside for 30 minutes.
• Preheat the oven to 400 degrees F.
• Combine the cream cheese, grated ginger and remaining teaspoon granulated sugar in a bowl. Mix well.
• Place an Empanada Disc on the counter, then spoon 1 tablespoon cream cheese mixture in the center. Add 3 to 4 strawberry cubes on top. Close by hand or with a fork. Repeat with remaining discs and filling.
• Bake until browned, about 10 minutes. Sprinkle powdered sugar on top. Serve warm or at room temperature.
• Stir flour and salt together in a bowl.
• Blend the shortening into the flour mixture with a metal spoon or hands until well blended.
• Combine the egg with 2/3 cup room temperature water. Stir 1/2 cup egg mixture into the flour until the dough starts to come together smoothly. Keep kneading the dough, adding more of the egg mixture as needed (you may need a little more water). The dough should be smooth.
• Cover the dough with plastic wrap and refrigerate at least 1 hour but preferably overnight.
• Place dough on a floured surface and roll into desired thickness before cutting. Use a 3-inch round cutter for the discs.

STRAWBERRIES AND CREAM DESSERT

Steps:

• Toss strawberries and bananas in bowl. Spoon evenly into 6 dessert dishes.
• Mix sour cream and sugar until well blended. Spoon evenly over fruit mixture. Serve immediately.

STRAWBERRIES 'N' CREAM BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Add sour cream and vanilla; mix well., In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts. , Pour into a greased 8x4-in. loaf pan. Sprinkle with remaining nuts. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.