Showing posts with label strawberry. Show all posts
Showing posts with label strawberry. Show all posts
Strawberry Salad
Friday, May 16, 2014
Ingredients:
3 cups strawberries
2 cups mini marshmallow
16 oz cottage cheese
8 oz cool whip
3 oz strawberry jello
Print option
Cut strawberries into small pieces, put in the bowl. Add marshmallow, cottage cheese, cool whip sprinkle jello on the top.
Mix well with the spoon. Let it stand for 1 hour before serving. Keep refrigerated.
Enjoy!!!
SANDRAS RHUBARB N’ STRAWBERRY CRUMBLE
Wednesday, April 23, 2014
 |
| A very tasty dessert with French vanilla ice cream or alone with a steaming cup of coffee or herbal tea... |
Prep: 15 mins. |
Cook: 40 mins.
Posted by Sandra
INGREDIENTS
***Filling
1/2 cup unsalted butter, at room temp.
¾ cup granulated sugar
¼ cup dark brown sugar
1 egg, at room temp.
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup buttermilk (or 1 cup whole milk + 1 teaspoon lemon juice)
2 cups fresh rhubarb, finely chopped
1 cup frozen strawberries, thawed and finely chopped, then drained through a sieve
**** Crumble Topping
¼ cup all-purpose flour
¼ cup dark brown sugar
1 teaspoons ground cinnamon
2 tablespoons cold unsalted butter, cut into small pieces
METHOD
Preheat the oven to 350 degrees. Prepare a 9”x13” baking dish by spraying it with buttered baking spray, and set aside.
In a large bowl, with a hand-mixer cream together butter and both sugars, and beat in egg and vanilla.
In another medium-size bowl, sift together 2 cups flour, baking soda, cinnamon, and salt. Add sifted ingredients while mixing in, in 1/3-increments alternatively with the buttermilk into the large bowl of creamed mixture.
In a small bowl, toss the chopped rhubarb and strawberries with 1 tablespoon flour, and then fold them into the cake batter (this is so they dont float to the bottom). Spoon batter into the prepared baking dish, and gently smooth the surface of the cake.
In a another small bowl, cut 2 tablespoons of cold butter pieces into flour, brown sugar, and cinnamon for topping ingredients with a fork or pastry cutter, just until combined and crumbly, about peas size; and set aside in refrigerator to keep cold for 20 minutes.
Bake cake for 40 to 45 minutes - removing halfway through cooking process to sprinkle with the cold topping mixture. When cake is finished baking, place baking dish on a cooling rack to cool for a couple of minutes; cut and and serve. Enjoy!
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Tip: I love to serve this with a scoop of french vanilla ice cream, or fresh whipped cream. You can also substitute using fresh strawberries, blueberries, raspberries, or numerous other fruits...the possibilities are endless.
Gluten Free Strawberry Cobbler Cake
Tuesday, April 15, 2014
Dear Gluten-Free Goddess,
Not another strawberry recipe. Please. And a cake recipe at that? Pfffft. I've had it with all your so called strawberry deliciousness. Will you just get over it already? (What do you think this is, strawberry season?) I'm totally bored with the whole strawberry thing. Good Gracious Lord In Heaven.
Where the bleep are the broccolini recipes? The watercress and sardine tarts? The marinated scapes, head cheese, and tripe? Where's your squid ink linguini recipe? And croissants! I can't find them anywhere.
Read more + get the recipe >>And must I beg you for boutique bean recipes? You of all people- living in your precious New Mexico desert. Or have you moved to Hollyweird now (that figures). I need boutique heirloom bean recipes. I need my daily local vegan fiber, if you get my drift.Hmm? None of the above?
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