Strawberry Creams Oamc Food

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.

FROSTY STRAWBERRY SQUARES (OAMC)

Steps:

• For crumb mixture, combine flour, nuts, margarine, and brown sugar. Spread evenly on to a cookie sheet.
• Bake at 350 degrees for 20 minutes; stir occasionally.
• Sprinkle 2/3 of the crumbs into a 13x9 baking pan.
• In a large mixing bowl combine egg whites, strawberries, sugar, and lemon juice.
• Beat with an electric mixer on high speed about 10 minutes or until stiff peaks form. In a small mixing bowl, beat the whipping cream until soft peaks form.
• Fold whipping cream into strawberry mixture.
• Spoon evenly over crumbs in baking pan. Sprinkle remaining crumbs on top.
• Cover, label and freeze for least 6 hours or until firm; Serve frozen.

STRAWBERRIES AND CREAM OATMEAL

Steps:

• Add milk to oats in a deep bowl and microwave 3-5 minutes, depending on your microwave wattage and desired thickness. Watch carefully so it doesn't spill over the sides!
• While oatmeal is cooking, wash and slice strawberries. Soft strawberries work well, so you may want to mash them a little bit, but that is up to you.
• When cereal is done, stir strawberries and sliced banana (if using) into oatmeal. If desired, add a little sugar or splenda.
• NOTE: It is also good with a little vanilla extract if you are using plain milk, just to give it some flavor. ALSO, You may need to re-heat oatmeal a little before eating if your strawberries cool it down too much.

FROSTY STRAWBERRY SQUARES

Steps:

• Combine flour, brown sugar, walnuts and melted butter.
• Place in a 9x13" baking dish and bake at 350 degrees for 20 minutes, stirring occasionally.
• Take out 1/3 of mixture and set aside. Press remaining mixture into baking dish.
• For filling: Whip whipping cream until peaks form; set aside.
• Combine egg whites, sugar, strawberries and lemon juice (MAKE SURE MIXER BLADES ARE CLEAN AND DRY OR EGG WHITES WILL NOT WHIP).
• Beat at high speed until stiff peaks form, about 10 minutes.
• Fold in whipped cream.
• Spoon over crumb mixture.
• Sprinkle 1/3 crumb mixture over top.
• Freeze six hours or over night.

STRAWBERRY RHUBARB COBBLER WITH CANDIED GINGER (OAMC)

Steps:

• Fruit Layer: Combine rhubarb, strawberries, sugar, ginger and flour and pour into a 8x8 inch baking square.
• Topping: In a large bowl combine flour, sugar, baking powder, and salt.Cut in butter with a pastry cutter, or 2 knifes, until mixture resembles fine crumbs. Fold in sour cream until well mixed.
• Drop dough in 6 spoonfuls over fruit--it will not cover fruit entirely.Sprinkle with second amount of sugar.Bake for 30-40 minutes at 375 degrees, or until topping begins to turn golden.
• Serve warm with Ginger Creme Fraiche.
• Ginger Creme Fraiche: Pour whipping cream into a chilled bowl and beat with an electric mixer until soft peaks begin to form. FOld in sour cream and ginger syrup and mix well. Refrigerate until ready to serve.
• To Freeze: After cobbler has cooled, wrap with tinfoil, label and freeze for up to 2 months. Ginger Creme Fraiche may be frozen in a freezer container or made fresh at serving time.
• To serve: Thaw both in fridge overnight. If desired warm Creme Fraiche before serving.

COOL STRAWBERRY CREAM

Steps:

• Line a 9x5-in. loaf pan with a double thickness of foil; set aside. In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Fold in strawberries and whipped topping. Pour into prepared pan. Cover and freeze for several hours or overnight., In a small saucepan, bring the blueberries, sugar and water to a boil; cook and stir for 3 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Refrigerate until chilled., Remove dessert from the freezer 15-20 minutes before serving. Use foil to lift out of pan; remove foil. Cut into slices with a serrated knife. Serve with blueberry sauce.