il and eggs as the recipe asks for, only omit the
n fridge.
FRUIT: Wash strawberries, remove stems and slice. Cover
In a mixing bowl combine the cream cheese, powdered sugar, orange marmalade and Grand Marnier liqueur until fluffy and fold in the cool whip place into the refrigerate for two hours.
Serve with the strawberries and bowl of the orange cream for a dip.
Combine cream cheese and sour cream in a small bowl.
Beat at medium speed of an electric mixer until smooth.
Add powdered sugar and liqueur, mixing well.
Chill 1 hour.
Serve with fresh strawberries.
Yields 2 cups.
inse and dry strawberries.
Line a basket with the fresh mint leaves
ll the crust ingredients together with an electric mixer.
Grease
Combine butter and 2 cups cookie crumbs.
Press crumb and butter mixture into a greased 13x9-inch pan.
Cream the cheese; add milk and instant pudding package and beat until smooth and thick.
Pour mixture on top of crust.
Combine powdered sugar and strawberries and spoon over pudding.
Spread whipped cream over strawberries and sprinkle with reserved crumbs.
Garnish with fresh strawberries.
Refrigerate over night.
Boil sugar, water and cornstarch until thick, about 8 minutes. Remove from heat; add jello (dry) and a few drops of food coloring.
Fill baked pie shell with fresh strawberries.
Pour cooked mixture over strawberries.
Chill.
Garnish with Cool Whip.
Combine sugar, water, cornstarch and gelatin in a pan.
Bring to a boil and cook until thick and clear.
Cool.
Line cooled pie shells with fresh strawberries.
Pour mixture over strawberries in shells.
Refrigerate until set.
Top with whipped topping.
Makes two pies.
ompletely.
Stir balsamic vinegar with sugar in a saucepan and
n 8 inch springform pan with split ladyfingers.
Combine 1
beat cream, sugar and vanilla with an electric mixer on high
Cook over medium heat, stirring with a wooden spoon until marmalade
Preheat the oven and prepare the cake mix according to the package directions, then bake in two 9-inch round cake pans. Remove from pans and cool completely, then cut each layer in half horizontally, making 4 layers.
Place on cake layer on a large serving plate. Brush with pureed strawberries and spread on a layer of whipped topping. Place another cake layer over that and repeat until all cake, strawberry puree and whipped topping are used. Garnish with fresh strawberries slices.
ustard--using a handheld mixer with beaters or a stand mixer
Combine 6 cups fruit juice and sugar, stirring until sugar is dissolved.
Add ginger ale.
Serve over ice, if desired.
Garnish punch with fresh strawberries and pineapple chunks.
ake platter.
Top with your favorite fresh berries and add a
Combine the spinach, red cabbage and green onion.
Whisk the cider vinegar, olive oil, sugar, poppy seeds, paprika and worcestershire sauce together in a bowl.
Season to taste with salt and pepper.
Toss the salad with the poppy seed dressing and arrange on eight individual plates.
Top with fresh strawberries, almonds and sesame seeds.
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.