In a food processor fitted with plastic blade, or in a medium-size bowl with electric mixer, beat strawberry puree into butter until fairly smooth (mixture should have a few little pieces of fruit).
Beat in sugar; pack strawberry butter into serving bowl or mold. Refrigerate until firm.
aking soda.
Cut in butter with pastry blender or two
servings.
To Make Fresh Plum Butter:
In a blender
combine the softened cream cheese, Strawberry Jam and lemon zest. Fold
edium bowl.
Cut the butter into the dry ingredients with
airly clean.
Serve with strawberry butter.
Butter.
Combine ingredients & blend
ellow. Add the milk, melted butter, and vanilla extract and whisk
mix together the milk, melted butter, beaten eggs and vanilla.
alt onto wax paper. Cream butter until soft in a large
Combine all ingredients in processor. Blend until smooth, scraping bowl occasionally, about 5 minutes. Transfer strawberry butter to medium bowl. Cover and chill. (Can be made 5 days ahead. Keep chilled. Bring to room temperature before serving.)
ver very low heat, melt butter and chocolate, stirring constantly, until
Whisk together the eggs, yogurt, and vanilla.
Heat a small amount of butter in a frying pan.
Dip each piece of bread into the egg mixture and fry on each side for about 2 minutes or until the egg is fully cooked.
In the meantime, place brown sugar, then syrup into a small frying pan or sauce pan and heat on low heat. Add the strawberries and just cook enough to warm the strawberries.
Serve the french toast with strawberry syrup on top.
Mix dry ingredients. Add oil, eggs, and water. Beat well. Fold in the strawberries. Bake at 350\u00b0 for 1 hour in a greased and floured bundt pan. Serve plain or with strawberry butter icing.
Place strawberries, mint and sugar in a tall glass. Muddle with the back of a spoon (or a muddler if you have one).
Fill glass halfway with crushed ice; pour in the rum and fresh lime juice.
Top off with club soda, stir and serve garnished with lime slices in the glass and a fresh strawberry on the rim.
Bring water, salt and sugar to a boil.
Mix cornstarch with a little of the water.
Add to boiling mixture.
Stir in jello and cook until clear; then cool.
Place fresh washed strawberries in a baked pie shell (be sure you have drained them well and lay on paper towels to pat dry).
Pour thickened filling over berries. Refrigerate pie several hours.
Serve with whipped cream.
Garnish with a whole fresh strawberry with each serving.
Take angel food ring and slice into 2 layers (set aside).
Cut strawberries in slices (set aside).
Take softened cream cheese and sugar.
Mix together, then take Cool Whip and mix.
Make icing out of it and cover rings of angel food cake and stack together to make the cake.
Take strawberry glaze and spread over cake.
Put fresh strawberry slices on (cover cake well).
Keep in refrigerator with cover.
Make sure cake is cold before putting on strawberries and jell.
repared muffin cups. Evenly spoon strawberry mixture over batter in muffin
In a food processor or medium size bowl with electric mixer, beat strawberries until pureed.
Beat into butter (mixture should have a few small pieces of fruit in it).
Beat in sugar and pack into serving bowl.
Refrigerate.
Place thawed frozen strawberries, amaretto liqueur, vanilla ice cream, vanilla extract, crushed ice, and vanilla vodka into a blender.
Cover and blend until smooth.
Pour into a glass and garnish with whipped cream and a fresh strawberry.
Combine strawberries, butter, and confectioners' sugar in a blender; blend until smooth.