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Easy Strawberry Cobbler 1 cup flour Melt butter in a 9" x 9" baking dish. Mix flour, sugar and milk in a separate bowl. Pour mixture over melted butter. Add strawberries on top of butter/batter. Do not stir. Bake at 350 degrees for 45 minutes.
1 pkg. yellow or white cake mix Bake cake in oblong 9" x 13" x 2" inch pan as directed. Cool. Cut cake crosswise in half. Reserve half for another dessert. Cut remaining cake into 8 pieces. Split each piece horizontally.
1 (8 oz.) pkg. cream cheese, softened Combine softened cream cheese, Cool Whip and strawberries in large mix bowl until well blended. Pour into pie crust. Chill for at least 1 hour before serving. Top with whipped topping and fresh whole strawberries.
1 quart strawberries, cleaned and hulled Cook crushed strawberries with 1 cup water on medium low heat for 4-5 minutes. Strain juice, disregard pulp, and return juice to pot. Combine sugar and cornstarch. Stir into juice, and cook over medium heat, stirring constantly until thick and bubbly. (Mixture will lose its cloudy appearance and become clear.) Layer baked piecrust with layer of strawberries (whole or sliced), and pour half of cooked glaze over this layer. Repeat with another layer of strawberries and glaze. Chill pie until ready to serve. Top with whipping topping before serving.
2 quarts strawberries, cleaned and hulled Mix strawberries and vinegar in pot and simmer, while slowly stirring in sugar. Bring to a rolling boil, and boil for 15 minutes. Stir while cooking until foam resides. Let sit overnight. Put into jars and seal.
Add strawberries, oil and eggs to cake mix, and blend according to directions on cake mix box. Bake in greased and floured tube pan at 350 degrees for one hour. Blend cream cheese and powdered sugar. Spread as topping on warm cake.
Toss washed berries with juice, ¼ cup sugar, and liquor. Let marinate. Whip cream, liquor and sugar until stiff. Serve berries topped with cream alone, or over pound cake. POUND CAKE
Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Alternately add sour cream and flour/baking soda mixture, beating until smooth. Stir in vanilla and almond extract. Bake at 325F for 1 hour and 15 minutes to 1 hour and a half. Cool 10 minutes and invert.
Cut stems from berries to form a flat base. Place on cutting surface with pointed side up. With sharp knife, carefully slice each berry in half to within ¼ inch of the base. Cut each half into 3 wedges, forming six petals. (Do not slice through base.) Pull petals apart slightly. In small bowl, beat cream cheese, powdered sugar and sour cream until light and fluffy. With pastry bag and star tip, fill berries with cream cheese mixture. (HINT: If you don’t have a pastry bag, fill a plastic sandwich bag with cream cheese filling, squeeze filling to one corner of the bag, and cut off the tip.)
Preheat oven to 350º F, and spray muffin pans with Pam. Mix first five ingredients in a large bowl and reserve for streusel topping. Beat butter and sugar until fluffy, and add eggs until blended. Stir in vanilla. Combine flour, soda, baking powder, and salt. Add flour mixture to butter mixture, alternating with sour milk (and ending with flour). Fold in blueberries. Pour batter evenly into muffin cups and top with streusel mixture. Bake for 15-20 minutes until golden. Cool for five minutes, and remove from muffin pans. Makes 15 muffins.
This recipe has half the fat and calories of a traditional pound cake, but retains all of the flavor. To reduce the cholesterol even further, substitute 3 eggs and 1 egg white for 4 eggs. CAKE
CITRUS GLAZE
Preheat oven to 350 degrees. Spray a 10” tube pan with PAM for baking, and set aside. Blend sugar, Splenda®, butter, and cream cheese until light and fluffy (about 2 minutes). Add eggs, beating one at a time (about 1 minute each). Mix flour, baking powder, and baking soda in a medium-sized bowl. Add flour mixture alternately with sour cream and yogurt, beating 3 minutes until smooth. Fold in vanilla and lemon extract, plus grated lemon peel. Fold in blueberries, tossed with reserved flour. Pour into prepared pan, and bake in preheated oven for 60 minutes, or until inserted toothpick comes out clean. Cool cake in pan on cake rack for 10 minutes. While cooling, blend lemon and orange juices with 10x sugar until smooth. Drizzle citrus glaze over warm cake. 220 calories per slice, 8 grams fat per slice, 1 gram of dietary fiber. NOTE: This recipe can also be used to make a reduced-fat peach pound cake, by substituting 2 cups of fresh, diced and drained peaches for blueberries, omitting lemon peel, and substituting almond extract for lemon extract. For the glaze, use 4 teaspoons of orange juice, and omit lemon juice.
Combine fruit and place in a lettuce-lined bowl. Serve fruit with lime dressing. LIME DRESSING
Blend ingredients until smooth.
Whisk together dressing and mayonnaise in a large bowl; cover and chill 30 minutes. Add chopped chicken and next 5 ingredients to dressing mixture, gently tossing to coat. Serve over mixed salad greens. Garnish, if desired. Serves 6.
Toss greens with vinaigrette and blue cheese. Place on 6 individual plates, and top with oranges, strawberries and pecans. BALSAMIC VINAIGRETTE
Whisk first 7 ingredients together until blended. Gradually whisk in olive oil. SWEET AND SPICY PECANS
Stir together ¼ cup sugar and warm water until sugar dissolves. Add pecans and soak 10 minutes. Drain, discarding syrup. Combine pecans with 2 tbsp. sugar, chili powder, and red pepper, tossing to coat. Place pecans on lightly greased baking sheet. Bake at 350 degrees for 10 minutes (or until golden brown), stirring once. |
