Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
dessert Recipes
(Chronologically Listed)
Strawberry-Rhubarb Dessert Sauce
Wash rhubarb and cut into 1-inch slices.
Combine with sugar and water in 2-quart microwave-safe container.
Cover and microwave on high for 7-10 minutes until rhubarb is tender.
Stir after 5 minutes of cooking.
Stir in washed and halved strawberries.
Microwave, uncovered, on high for 2 minutes longer.
Let stand, covered, for 3-4 minutes.
Strawberry Trifle Dessert
Prepare the custard first: mix the cornstarch with the half & half.
Heat the milk with the sugar just to boiling in a heavy saucepan.
Remove from the heat.
Stir in the cornstarch mixture.
Return to heat.
Cook, stirring, until the mixture thickens.
Simmer 2 or 3 minutes.
Remove from the heat.
Add the vanilla and the egg yolks.
Whisk until almost cold.
Cover.
Chill.
Prepare the trifle: cut the cake into even slices.
Spread each with jam and reassemble the cake.
Cut into 2″ cubes.
Arrange the cubes in individual bowls.
Sprinkle with cream sherry.
Wash and slice the strawberries.
Set a few strawberries aside for garnish.
Divide the strawberries among the individual bowls.
Pour the custard over the strawberries and cake in the bowls.
Drizzle with a little strawberry jam.
Cover each bowl.
Chill.
Whip the cream until soft peaks form.
Add the sugar and vanilla.
Garnish each trifle with some sliced strawberries.
Top with whipped cream.
Chill briefly.
Serve.
Joel ehrlich.
Strawberry Sundae Dessert
Combine crumbs and margarine.
Press half of the crumb mixture on the bottom of a 9-inch square baking pan.
In large bowl, combine sweetened condensed milk and vanilla.
Fold inwhipping cream.
Pour into prepared pan.
In blender or food processor, combine strawberries, sugar and lemon; blend until smooth.
Spoon 3/4 cup strawberry mixture evenly over cream mixture.
Top with remaining crumb mixture.
Cover; freezer 6 hours or until firm.
For sauce: in small saucepan, combine remaining strawberry mixture and cornstarch.
Over medium heat, cook and stir until thickened.
Cool.
Chill.
Cut dessert into squares and serve with sauce.
Freeze leftover dessert, refrigerate leftover sauce.
Strawberry Roll-Up Dessert
Beat egg whites until frothy.
Add cream of tartar and beat until stiff.
Beat in 3/4 cup powdered sugar gradually.
Blend in the beaten egg yolks, flour and vanilla.
Grease a jelly-roll pan.
Pour in the batter and bake in a preheated 325-degree oven for 20 minutes or until cake is done.
Turn cake out onto kitchen towel that has been sprinkled with powdered sugar.
Carefully roll up the cake inside the towel and let cool.
Unroll; arrange fresh or thawed strawberries over cake.
Spread with the one cup of whipped, sweetened cream.
Roll up again and chill.
Leave as is or frost with a butter cream frosting and decorate with additional strawberries.
Strawberry Peach Baked Dessert
Combine and blend all ingredients for fruit base, put into 8″ square glass baking dish.
Make crumb mixture of topping ingredients and sprinkle over fruit.
Bake at 375 fahrenheit for up to 35 minutes.
Check at about 25 minutes.
The topping should be light brown on top, do not burn.
Can be served with whipped cream, sour cream or yogurt on top.
Strawberry Punch Bowl Dessert
Mix together cool whip, sour cream, evaporated milk and powdered sugar.
Stir until smooth and combine with cake pieces.
Mix together strawberries and strawberry glaze.
In large punch bowl, put in half of cake mixture and top with half of the strawberry mixture.
Pour in other half of cake mixture and end with strawberry mixture on top.
Best if left in refrigerator overnight or prepared several hours before serving time.
Strawberry Oat Dessert Squares
Preheat oven to 400.
Prepare a 8″ square pan with cooking spray; set aside.
To prepare crust, combine sugar, oats, margarine, flour, and 1 teaspoon cinnamon in a mixing bowl until crumbly.
Reserve 1 1/2 cups.
Press remainder into prepared pan.
To prepare filling, combine remaining cinnamon and strawberry pie filling in a mixing bowl.
Spread over baked crust.
Sprinkle reserved crumbs over top, pressing in lightly.
Bake for 25 minutes or until lightly browned.
Cool.
Serving ideas: cut into squares and serve.
Strawberry Meringue Dessert
To make meringue: preheat oven to 275 degrees farenheit.
Cover a baking sheet with parchment paper preferred or aluminum foil.
Mark 9″ circle or whatever shape strikes your fancy a heart works well.
Set aside.
In a mixing bowl, beat eggs whites until foamy.
Add cream of tartar and beat until soft peaks form.
Gradually beat in sugar and continuing beating until stiff peaks form.
Put small amount of meringue in a pastry bag and pipe around edge of your marked design on the parchment.
Take remaining meringue and smooth inside your piped design.
With the back of a spoon build up edge a bit.
Bake for 1 hour.
Turn off oven and leave for additional hour - do not open oven door.
Remove from oven and cool completely.
Preparing the filling: beat cream cheese, sugar, strawberry gelatin and vanilla until smooth and fluffy.
Setting aside one cup of the whipped cream for decoration, fold in remaining whipped cream.
Fill the meringue shell.
Refrigerate until set.
Preparing the topping: stir together sliced strawberries and the preserves.
Remove meringue from refrigerator.
Spread strawberry mix on top of filling.
Decorate with reserved whipped cream.
Strawberry Frozen Fruit Dessert
Blender.
Add the frozen fruit a little at a time, blending between each addition.
Scoop 1/2 cup servings into dessert dishes and freeze for 15 to 30 minutes.
If frozen for longer period of time, remove from freezer a few minutes before serving to soften.
Strawberry Dessert Crapes
Crepes:
In a bowl, beat eggs well with fork.
Add flour and salt, beating until smooth.
Gradually beat in milk and 1/4 cup water, and continue beating until smooth.
Refrigerate, covered, until ready to use after 30 minutes.
To cook crepes, slowly heat 8″ skillet with sloping sides, until a drop of water sizzles and rolls off.
For each crepe, brush pan lightly with butter.
Pour in about 1/3 cup batter, rotating pan quickly to spread batter completely over bottom of skillet.
Cook until lightly browned on bottom, about 30 seconds.
Turn and brown lightly on other side.
Turn out onto serving plate and keep warm in oven.
Fill each crepe with 1/2 cup strawberries.
Top with 3 tablespoons sour cream.
Fold over crepe.
Sprinkle with powdered sugar.
Garnish with more sour cream and strawberries.
Serve at once.
Strawberry Dessert Cake
Sprinkle 1/2 cup sugar over strawberries, let stand.
Sift 2 cups flour, baking powder, 6 tablespoons sugar & salt.
Cut in shortening with pastry blender or 2 knives until particles are size of peas.
Combine egg & milk, stir into flour mixture.
Blend.
Spread dough in well-greased pan.
Spoon berries & juice over top of dough.
Blend together butter, 1/4 cup sugar & 3 tablespoons flour.
Drop mixture by spoonfuls over strawberries.
Bake 35-40 minutes at 400.
Serve warm with cream.
Mrs william cheryl martin.
From the
Strawberry Dream Dessert
For base, combine oats, sugar and butter, mixing until crumbly.
Place in a shallow baking pan.
Heat in preheated moderate oven 350 fahrenheit about 10 minutes, stirring occasionally.
Set aside 1/2 cup of crumb mixture for topping.
Firmly press remaining mixture into an ungreased 13 x 9-inch baking pan.
Chill.
For filling, crush 1/2 pint of the strawberries.
Slice remaining strawberries; set aside.
Soften gelatine in cold water.
Combine softened gelatine, crushed strawberries, sugar, lemon juice and food coloring in saucepan.
Cook over low heat, stirring occasionally until gelatine and sugar are dissolved.
Cool to room temperature.
Place crushed strawberry mixture and egg whites in large mixing bowl.
Beat at high speed on electric mixer until mixture is thick and mounds when dropped from a spoon.
Fold in whipped cream and sliced strawberries.
Spread evenly over crumb base.
Sprinkle with reserved crumb mixture.
Chill several hours or until set.
Cut in pieces; garnish with strawberry halves.
Reprinted with permission from the quaker oats company.
Strawberries And Cream Dessert
By: classic desserts, from the dessert maker, eagle brand sweetened.
In large mixing bowl, combine sweetened condensed milk and water; mix well.
Add pudding mix; beat until well blended.
Chill 5 minutes.
Fold in whipped cream.
Spoon 2 cups pudding mixture into a 4-quart round glass serving bowl; top with half the cake cubes, half the strawberries, half the preserves and half the remaining pudding mixture.
Repeat layering, ending with pudding mixture.
Garnish with additional strawberries and almonds.
Chill 4 hours or until set.
Refrigerate leftovers.
Steamed Chocolate Dessert
In large bowl, cream butter; add sugar gradually.
Add eggs; mix until thick and fluffy.
Combine dry bread crumbs, flour, baking powder and salt.
Add milk, alternately with dry ingredients, to sugar-butter mixtue beginning and ending with dry ingredients.
Stir in melted chocolate, vanilla and pecans.
Pour into greased 1-quart mold.
Cover with foil; tie.
Place on metal rack or trivet in slow-cooking pot.
Pour 2 cups hot water around mold.
Cover pot; cook on high for 2 to 3 hours.
Spoon into bowls and serve with whipped cream or mint ice cream.
Sparkling Champagne Dessert
Dissolve gelatin in boiling water.
Let stand about 10 minutes to cool.
Add champagne.
Chill until slightly thickened.
Measure 1 cup gelatin into small bowl; set aside.
Fold orange sections into remaining gelatin.
Spoon into champagne glasses or dessert dishes.
Beat reserved gelatin at high speed of electric mixer until fluffy, thick and about doubied in volume.
Spoon over clear gelatin in glasses.
Chill until firm, about 2 hours.
Garnish with citrus curls, if desired.
Snappy Frozen Pumpkin Dessert
Place 1/2 of cookies in bottom of 9×9x2 in pan.
Mix ingredients, except ice cream and nuts.
Add to ice cream, mixing thoroughly.
Pour 1/2 mixture over cookies and cover with ice cream mixture.
Sprinkle with pecans.
Cover pan with waxed paper or foil and freeze until firm.
Cut into about 3×2 in servings, top with whipped cream and a large pecan.
Add and orange slice or canned pumpkin to top for garnish.
Snickers Style Dessert Low Fat
Combine icecream and coolwhip until softened.
Add peanut butter and dry pudding mix.
Stir until smooth.
Freeze until firm.
Slime Dessert
Make equal quantities of cherry and lime gelatin.
When set, mash each color up separately.
Place alternate layers of slimy gelatin into a large glass bowl.
Top with “eyeballs” of whipped cream blobs with m & m centers.
Sherbet Dessert
Soften sherbet.
Add strawberries and pecans; mix well.
Add bananas.
Serve.
Preparation time: 15 minutes.
Self-Layering Dessert
Pour boiling water into blender, add jello.
Cover and blend at low speed until jello is completely dissolved about 30 sec.
Combine cold water and ice cubes to make 1-1/4 cups, add to jello and stir until ice cubes are partially melted.
Then add cool whip, blend at high speed for 30 sec.
Pour into dessert glasses and chill about 30 minutes This layers as it chills.