illing).
*STRAWBERRY-FROSTED DONUTS:.
Prepare Basic Donuts recipe,using 3
Place evaporated milk, strawberries, & yogurt in blender.
Cover & blend until smooth.
I like to chill mine in the fridge for a few minutes to make it cold.
f the big slices of strawberry.) Store in refrigerator.
Put all of the above in your smoothie-maker or blender.
Blend until smooth.
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.
Combine 3 cups watermelon and half of the sorbet in a blender; Blend until mixture is smooth, about 1 minute.
Transfer mixture to pitcher.
Repeat with remaining watermelon and sorbet; Mix together.
Divide smoothie into 4 glasses; garnish with fresh berries and serve immediately, Enjoy.
nd stir well.
This recipe works great for fresh raspberries
In blender, combine strawberry soda, lemon sherbet and whole strawberries. Blend until smooth. Pour into 2 glasses. Top with Reddi-Wip. Sprinkle with ground cinnamon.
Reserve 4 strawberries for garnish and cut out hull or \"cap\" from remaining strawberries.
Place strawberries, milk, yogurt and nuts in blender.
Cover and blend on high speed (30 seconds). Pour mixture into 4 glasses.
Garnish each glass with a strawberry.
Sprinkle a little cinnamon in froth.
Makes 4 servings.
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
Preheat oven to 350\u00b0.
Grease and flour two 9 inch round cake pans.
Prepare, bake and cool cake according to directions on box. Place one cake layer on serving plate. Spread with strawberry glaze.
Place second cake layer on top.
Frost top and sides of cake with Cool Whip.
Garnish with strawberry slices.
Refrigerate at least 1 hour before serving.
ake 1 cup of the strawberry mixture and puree in a
Filling.
Mix 1lb hulled and cut strawberries with 2/3 cup glaze and 2TB sugar.
Mash with potato masher strawberry mixture so that some of the juice of the strawberries is released and mix.
Place strawberry mixture in refrigerator for 1 hour to chill.
Whipped cream.
In a metal bowl beat 1 cup of heavy whipping cream with 1 tb of sugar and 1/4 tsp of vanilla until stiff peaks form.
Spoon strawberry mixture into dessert shells and top with a generous dollop of whipped cream.
Heat strawberries, sugar, and Jell-O just enough to dissolve Jell-O, stirring constantly. Set aside and cool.
Mix pudding and milk by directions on pudding box, but use ONLY the 3 cups of milk.
Add sour cream; fold in 3/4 cup of Cool Whip.
Layer in 13x9 dish by placing a layer of wafers, a layer of pudding mixture, and a layer of strawberry mixture. Repeat until all is used.
Top with remaining Cool Whip.
Garnish with sliced strawberries & refrigerate for several hours before serving.
Boil sugar, cornstarch and water until thick.
Add the strawberry Jell-O and mix well.
When it begins to set in refrigerator, pour it over sliced berries that have been arranged in a pre-baked pie shell.
Top with whipped cream.
Line a 9-inch pan with the vanilla wafers.
Cut strawberries up and mix with strawberry glaze.
Pour strawberry mixture over vanilla wafers.
Just before serving, spread thawed Cool Whip over top.
Beat whipped topping and cream cheese together in a bowl with an electric mixer.
Gently stir angel food cake pieces into whipped topping mixture; pour into a serving dish.
Stir strawberry glaze and sliced strawberries together in a bowl; spread over cake mixture.
Combine butter, 1/4 cup plus 2 tablespoons confectioners' sugar, and strawberry preserves in a large bowl; beat with an electric mixer until creamy. Cover and chill until serving.