Strawberry Flummery Food

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GRANDMA'S STRAWBERRY-RHUBARB PIE



Grandma's Strawberry-Rhubarb Pie image

Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 1 pie

Number Of Ingredients 21

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

Steps:

  • Crust Preparation:
  • Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
  • Preheat oven to 425 degrees F.
  • Filling Preparation:
  • Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

Make a from-scratch Strawberry Shortcake recipe from Food Network with fresh whipped cream, juicy strawberries and homemade shortcake.

Provided by Mary Nolan

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream, recipe follows
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest

Steps:

  • Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
  • Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
  • Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
  • Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

STRAWBERRY-BANANA BREAD



Strawberry-Banana Bread image

Bananas and strawberries play nicely together in this sweet and tart quick bread.

Provided by Food Network Kitchen

Categories     dessert

Time 3h25m

Yield 10 to 12 servings

Number Of Ingredients 13

1/2 cup vegetable oil, plus more for greasing the pan
1/2 cup plus 2 tablespoons walnuts
1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon lemon zest
2 very ripe bananas, mashed
8 ounces strawberries, hulled and cut into 1/4- to 1/2-inch pieces

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan.
  • Roughly chop 1/2 cup of the walnuts, and finely chop the remaining 2 tablespoons, keeping them separate.
  • Whisk together the flour, sugar, roughly chopped walnuts, baking powder, cinnamon, nutmeg and salt in a medium bowl.
  • Whisk together the oil, eggs, vanilla and zest. Fold in the bananas and strawberries. Fold the oil mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared pan, and sprinkle the top with the finely chopped walnuts.
  • Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

STRAWBERRY PRETZEL SALAD



Strawberry Pretzel Salad image

What is it about the three distinct components in this popular midwestern party dish? The pretzels are salty and mixed with butter and sugar. The cream cheese is tangy and folded together with light and airy whipped topping. And the strawberry gelatin is packed with a whole pound of fresh strawberries and provides a tart sweetness to finish off the dish. The trio of flavors - salty-sweet, tangy and tart - are layered together for the perfect dessert with a hometown feel.

Provided by Food Network Kitchen

Categories     side-dish

Time 5h20m

Yield 10 to 12 servings

Number Of Ingredients 7

3 cups mini pretzel twists (about 6 ounces)
1/2 cup sugar
1 stick (8 tablespoons) unsalted butter, melted
8 ounces cream cheese, at room temperature
One 8-ounce container frozen whipped topping, such as Cool Whip, thawed
One 6-ounce package strawberry flavored gelatin, such as Jell-O
16 ounces strawberries, hulled and sliced thin

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the pretzels, sugar and butter to a food processor and process until crumbled and well combined. Press the mixture into the bottom of a 9-by-13-inch glass baking dish. Bake until the pretzels are set and slightly more golden than before, about 10 minutes. Let cool slightly, about 10 minutes.
  • Meanwhile, clean the food processor, add the cream cheese and pulse 5 to 6 times to soften, scraping the bowl as needed. Transfer to a medium bowl and fold in the whipped topping until well combined. Spread the cream cheese mixture on top of the cooled pretzels, making sure that it goes all the way to the edges so that no pretzels can be seen, and refrigerate until chilled, about 30 minutes.
  • Bring 2 cups of water to a boil in a small saucepan. Remove from the heat and stir in the strawberry gelatin. Continue to stir constantly until the gelatin has dissolved, about 2 minutes. Add 2 cups of cold water to the mixture and stir to combine. Stir in the strawberries. Use a ladle to carefully spoon the gelatin mixture on top of the chilled cream cheese mixture. Refrigerate until the gelatin is set, about 4 hours and up to overnight.
  • Slice into squares and serve cold.

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