Saturday, April 2, 2011

Strawberry Shortcakes

I also want to try this one. Sorry all- not trying to overwhelm you or anything :) Just wanting to save these for later.
Happy cooking!

Strawberry shortcakes

Prep: 30 minutes
Bake: 12 minutes

1-1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 egg, slightly beaten
1/2 cup dairy sour cream
2 tablespoons milk
5 cups sliced strawberries
3 tablespoons sugar
1 recipe Whipped Cream
1. Preheat oven to 400 degrees F. Lightly grease a baking sheet; set aside. In a medium bowl combine flour, the 1/4 cup sugar, the baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl combine egg, sour cream, and milk. Add to flour mixture, stirring with a fork just until moistened.

2. Drop dough into 8 mounds onto prepared baking sheet. Bake for 12 to 15 minutes or until golden. Transfer to a wire rack and let cool.

3. Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar. Using a potato masher, mash berries slightly; set aside. To serve, split shortcakes in half; fill with strawberry mixture and whipped cream. Top with remaining sliced strawberries.

4. Makes 8 shortcakes

Fresh Strawberry Bars

I am thinking about trying this one for tomorrow. It sounds pretty good :)
We will see!

Fresh Strawberry Bars
Makes: 24 bars
Prep: 25 min.
Bake: 25 min.

3/4 cup butter, softened
3/4 cup peanut butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 tsp. vanilla
2 1/4 cups all-purpose flour
1/2 cup strawberry jam
4 cups small whole strawberries, halved or quartered
1. Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond the edges. Set aside.

2. In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.

3. Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.

4. Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours. Makes 24 bars

Make Ahead: Wrap the peanut butter base in foil; store at room temperature up to 24 hours. Before serving, top with jam and berries. Or freeze the peanut butter base in a freezer container up to 3 months.

Minted strawberries with white wine

This is for me to remember where it is to try in the future :). We shall see I guess. Came from here:

Minted Strawberries with White Wine

6 cups strawberries
1 cup sugar
2 bunches fresh mint (1-1/2 oz.)
2 to 3 cups dry white wine such as Sauvignon Blanc
Fresh mint sprigs
1. Halve large berries; leave hulls on a few berries. Place berries in a large bowl; sprinkle with sugar and cover bowl with plastic wrap. Let stand at room temperature at least 1 hour, stirring once or twice.

2. Remove mint leaves from one bunch of mint. Stack 6 to 8 leaves together; roll the stacked leaves. Slice across the roll to create narrow strips. Repeat with remaining leaves. Add the shredded mint to strawberries just before serving.

3. To serve, evenly divide the minted berries and juices among 8 glasses; pour wine over berries until just covered. Garnish with mint sprigs. Makes 8 servings.

For a nonalcoholic version, use white grape juice instead of wine and reduce the sugar to 2 tablespoons.