Combine strawberries, orange juice, powdered sugar and liqueur. Cover and chill for 1 hour.
Divide 1/2 strawberry mixture between 4 - 6 oz serving glasses. Whip heavy cream to soft peaks then distribute 1/2 between glasses. Repeat layering with remaining strawberries and whipped cream. Serve.
Stem, rinse, and pat the strawberries dry.
Place berries in a bowl; add sugar, Grand Marnier and orange peel.
Toss gently.
Cover and refrigerate for 1 hour.
Whip the cream until stiff.
Add sugar and continue to whip for 30 seconds.
Remove the orange strips from the strawberries.
Gently fold whipped cream and strawberries together.
Place in bowls serve.
Toss strawberries with sugar and set aside.
Slightly whip the ice cream.
Fold in the heavy cream and Cointreau.
Fold in the strawberries and serve in dessert dishes.
Garnish each dish with a whole, fresh strawberry and sprinkle lightly with powdered sugar.
Serve immediately.
Clean and dry strawberries.
For sauce, mix all ingredients (except strawberries) with a wire whip until blended.
Do not use blender.
Refrigerate.
When ready to serve, pour chilled sauce over chilled strawberries.
Mix strawberries, sugar and liqueur in a large bowl.
Let stand in refrigerator for 30 minutes.
Fold in whipped cream and vanilla ice cream.
Spoon into serving dishes and serve at once.
Sprinkle strawberries with sugar.
Cover and refrigerate for 15 to 20 minutes.
Just before serving, whip cream until stiff. Gently stir in orange juice.
Fold in berries, or serve individually, in small bowls topped with the flavored cream. Yields 4 to 6 servings.
Beat whipping cream in a large bowl at high speed until soft peaks form; set aside.
Beat ice cream in a medium bowl until smooth.
Fold in whipped cream. Stir in lemon juice and liqueur; set aside.
Combine strawberries with powdered sugar; serve with suace.
Sauce can be stored in teh refrigerator for up to 3 days. Sauce will separate- stir before serving.
Sprinkle strawberries with sugar; stir gently.
Refrigerate 2 to 2 1/2 hours.
Just before serving, beat whipped cream until stiff, pouring orange juice in slowly.
Fold in the strawberries. Makes 6 servings.
Sprinkle strawberries with powdered sugar. Cover and refrigerate 15-20 minutes.
Just before serving, whip the cream until stiff.
Gently stir in orange juice.
Fold in strawberries, or serve individually in small bowls topped with the flavored cream.
Clean and hull 2 quarts of strawberries.
Sweeten with sugar. Whip vanilla ice cream and fold in cream (whipped).
Add the juice of 1 lemon, rum and Cointreau.
Pour cream over strawberries.
Serves 8.
Remove stems from berries; rinse, drain and pat dry.
Place in bowl with 1/3 cup sugar and Grand Marnier.
Using a potato peeler, cut around orange to produce a very thin spiral of peel.
Do not cut into white pulp.
Add peel only to strawberries.
(Eat the orange.)
Cover and refrigerate.
Whip the cream with remaining 2 tablespoons of sugar.
Serve cream with strawberries.
Makes 8 servings.
Sprinkle strawberries with powdered sugar; stir gently.
Cover and refrigerate 2 hours.
Just before serving, beat whipping cream in chilled bowl until stiff.
Stir in liqueur gradually.
Fold in strawberries.
Makes 6 servings.
Sprinkle strawberries with sugar; stir gently.
Cover.
Chill 2 hours.
Just before serving, beat cream in chilled bowl until stiff.
Gradually stir in liqueur.
Fold in strawberries.
Combine whole strawberries with sugar; chill.
Allow ice cream to soften (whip cream and fold into ice cream).
Add lemon juice and rum.
Pour over strawberries in individual serving dishes. Serves 10.
Combine sour cream, brown sugar, and brandy in a bowl and mix to combine.
Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add white sugar gradually, continuing to beat until whipped cream is thick. Fold whipped cream into sour cream mixture and blend well. Serve with fresh strawberries.
Mix sour cream, brown sugar and Brandy in a bowl.
In a separate bowl, whip cream until starts to thicken and add sugar--whip until thick.
Fold cream into sour cream mixture and blend well.
Serve with fresh strawberries.
Whip the cream.
Combine with softened ice cream.
Add lemon juice, Cointreau and rum.
Mix with strawberries which have been sugared.
Serve in parfait glasses.
Makes 8 servings.
Gently wash berries in cold water.
Drain on paper towels; hull.
Turn into serving bowl.
Sprinkle with sugar and Cointreau; toss.
Chill 1 hour, stirring occasionally.
Let frozen yogurt soften in refrigerator about 1 hour.
Make Dream Whip with skim milk and vanilla as package directs.
Fold in almond extract. Gently fold in Dream Whip, softened yogurt and strawberries together.
Serve at once in stemmed dessert goblets.
Yield:
8 servings.
Slice the strawberries for the dehydrator.
Dip each
Rinse strawberries and pat dry with paper towels.
Set aside. Whisk other ingredients to blend thoroughly.
Each recipe makes 3/4 cup of dip, enough for 6 servings.