ach of the milk and strawberry syrup.
Put 2 or
Heat oven to 375\u00b0.
Mix baking mix and 2 tablespoons sugar. Cut in margarine.
Pat into round pan, 9 x 1 1/2-inches.
Bake 10 minutes.
Mix 1/3 cup sugar, nutmeg, egg yolks and sour cream; spread over hot layer.
Bake 20 minutes; cool completely.
Prepare Strawberry Glace; cool slightly.
Arrange strawberries over layer and spread Strawberry Glace over the strawberries.
Makes 12 servings.
combine the softened cream cheese, Strawberry Jam and lemon zest. Fold
ree place and top with Strawberry Glaze (** Recipe Follows).
Remove sides
Heat oven to 300\u00b0.
Beat cream cheese in large mixer bowl. Add sugar gradually, beating until fluffy.
Add lemon peel and vanilla.
Beat in 1 egg at a time.
Pour over graham cracker crust.
Bake until firm, about 1 hour.
Cool to room temperature. Refrigerate at least 3 hours, but no longer than 10 days.
Top with Strawberry Glaze.
ined Texas Muffin (or regular cupcake) tin, filling each one about
rom the top of each cupcake and reserve. Spoon jam into
f the top of each cupcake, making room for the filling
ven to 350\u00b0F Place cupcake liners in muffin pan cups
f the top of the cupcake. (That makes sense, right?) Cut
Line 14 cupcake cups with paper liners.
To make strawberry puree
et tried it with this recipe.
Pat dough onto the
f four 24-cup mini cupcake pans with paper liners. Sift
ven to 350.
Line cupcake pans with paper liners.
ill a 12 cup cupcake pan with cupcake liners.
Whisk together
n the center of a cupcake comes out clean, about 15
up sugar, heavy cream, and strawberry jam in a bowl; beat
Make your favorite recipe for pie crust.
Roll out and cut in small rounds to fit cupcake tins.
Add 1/2 teaspoon real strawberry jam (not jelly) to each tart crust, then add filling to 3/4 full and bake at 375\u00b0 until lightly browned or 20 to 25 minutes.
Let cool, then frost with frosting and top with 1/2 maraschino cherry in center.
or 5 minutes.
Stir strawberry jam in a bowl until
illing. (Yield: 30 tarts).
Strawberry Cream:
Prior to serving