Strawberry Sparkles Food

STRAWBERRY SPARKLE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Beat the egg whites until frothy. Add the cream of tartar and beat until stiff. Sift the superfine sugar three times and add slowly to the egg whites.
• Sift the cake flour and salt five times, and then fold slowly into the egg whites. Sprinkle in the vanilla and fold.
• Bake for 35 to 45 minutes in an unbuttered angel food cake pan.
• Set aside to cool completely, inverted on a bottle or jar that fits the cake pan.
• For the filling: Dissolve the gelatin in boiling water and add the strawberries, stirring to break up and mix the berries.
• For the icing: Whip the cream with the powdered sugar until thick.
• To assemble: Place the cake, wide-side down, on a serving plate. Cut a 1-inch layer from the top and set it aside. Cut around the cake 1 inch from the outer edge to 1 inch from the bottom. Cut around the cake 1 inch from the inner edge to 1 inch from the bottom.
• Gently remove the section of cake between the cuts and pour in the strawberry mixture.
• Place the cake layer back on top and spread the icing all over the top and sides of the cake. Decorate with whole strawberries.
• Refrigerate for 1 hour before serving.

STRAWBERRY SPARKLER

Steps:

• Rinse, hull and slice berries. Spoon into sherbet dishes. Combine yogurt and sugar. Drizzle over berries.

STRAWBERRY SPARKLERS

Steps:

• Puree strawberries in a blender.
• Pour cranberry juice in a pitcher and stir in the strawberry puree and refrigerate until serving time.
• Pour in champagne and serve in stemmed glasses.

STRAWBERRY SPARKLES

Steps:

• In a small bowl, beat together cream cheese, confectioners' sugar, milk and vanilla until smooth. Chill 2 hours in refrigerator.
• Stir together white sugar and food coloring. Dip strawberries in cream cheese mixture, then in tinted sugar. Refrigerate until serving.

STRAWBERRY SPARKLER

Steps:

• Rinse the strawberries. Reserve eight attractive medium size ones. Hull and chop the rest. Mix the chopped strawberries with the liquor, then divide among eight tall champagne glasses.
• Pour the sparkling wine into each glass, pouring a little in at first and allowing the foam to subside before adding the rest. Decorate each glass with one of the reserved strawberries by forcing it partway down on the rim of the glass. Serve at once.

SPARKLING STRAWBERRY LEMONADE

Steps:

• 3 large lemons usually makes at least a cup of juice. Zap the lemons for 1 minute in the microwave to make them as juicy as possible before squeezing.
• In a small saucepan over medium heat combine sugar and water. Stir until sugar is completely dissolved and the liquid is clear.
• Pour the sugar syrup into a blender with the strawberries and lemon juice and puree.
• If serving immediately combine the puree and sparkling water in a pitcher and serve in tall glasses over ice. Or refrigerate the puree and prepare individual servings by mixing equal parts puree and sparkling water.

STRAWBERRY SPARKLE PUNCH

Steps:

• Puree strawberries in blender.
• Pour into punch bowl.
• Dissolve Jell-O* in boiling water.
• Stir until dissolved.
• Add to punch bowl with remaining ingredients.
• Serve right away.
• Or you can chill all the ingredients, except ginger ale in a covered container overnight; add ginger ale just before you serve.

STRAWBERRY SPARKLES

Steps:

• Combine cream cheese, sugar, milk and vanilla with a fork until smooth and creamy. Add more milk if necessary to thin mixture to the right consistency.
• Holding berries by the stems or with a fork dip in the cream cheese mixture then roll in colored sugar.
• Enjoy right away, or make a rainbow of different colors and serve to a special child (and their friends!).

SPARKLING STRAWBERRY PUNCH

Steps:

• Place a 6-quart punch bowl in the freezer to chill thoroughly while preparing the punch, at least 20 minutes.
• Combine strawberries and lemonade concentrate in a blender. Blend on high speed until strawberries are pureed. Pour into the chilled punch bowl.
• Add ginger ale, club soda, ice cubes, and sugar. Stir until sugar is completely dissolved.

STRAWBERRY ANGEL MOLD

Steps:

• Break angel cake into small pieces.
• Dissolve jello in 1 1/4 cups boiling water.
• Add strawberries and juices.
• Stir, and allow to cool.
• Fold in whipped cream.
• Pour over angel cake pieces and stir to combine.
• Pour into 2-piece angel food pan (or bundt pan).
• Refrigerate till firm.
• Remove sides of pan, put onto serving platter and cut as you would a cake.
• Serve with dollops of whipped cream and strawberries.

STRAWBERRY SPARKLES

Steps:

• In a small bowl, beat together cream cheese, confectioners' sugar, milk and vanilla until smooth. Chill 2 hours in refrigerator.
• Stir together white sugar and food coloring. Dip strawberries in cream cheese mixture, then in tinted sugar. Refrigerate until serving.