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STRAWBERRIES
SHORTCAKE
2 c. all purpose flour
1/4 c. sugar
1 tbsp. baking powder
1/4 tsp. Salt
2/3 c. Crisco
2/3 c. milk
1 pkg. instant vanilla pudding
1/2 c. cold water
1 r oz. container whipped topping (1 3/4 c.)
1 qt. fresh strawberries
1 beaten egg
1 tsp. Vanilla
1 14 oz. Eagle brand condensed milk
Preheat oven to 450 degrees. combine flour, sugar, baking powder, and salt. cut in
shortening until crumbly. In another bowl combine milk, egg and vanilla. Add to dry
ingredients, stirring just until moistened. Spread into 2 8 or 9 inch round layer cake
pans. Bake 10 minutes or until golden. Remove from pans. Cool completely. Combine
sweetened condensed milk and water. Beat in pudding mix. Chill 5 minutes. Fold in whipped
topping. Chill 30 minutes. Place one shortcake layer on serving plate. Top with half
pudding mix and garnish with half of strawberries. Put second cake layer on top and put
rest of pudding and berries on top. Store covered in refrigerator.
STRAWBERRIES CREAM CHEESE PIE
1 (10 oz.) pkg. Birds Eye strawberries, halved, in syrup,
thawed
2 (8 oz.) pkgs. cream cheese
1/4 c. sugar
1 tsp. Vanilla
2 c. Cool Whip whipped topping, thawed
1 prepared chocolate flavor crumb crust (6 oz.)
Drain strawberries; reserving 1/4 cup liquid. Beat cream cheese, reserved liquid, thawed
strawberries, sugar and vanilla until smooth. Fold in whipped topping. Spoon into crust.
Refrigerate several hours or overnight. Garnish with strawberry halves and kiwi slices.
Makes 6 to 8 servings.
LAYERED CREAM CHEESE AND STRAWBERRIES
1 1/4 c. crushed round buttery crackers
1/4 c. margarine, melted
1 pkg. (8 oz.) cream cheese, softened
2 tbsp. Sugar
2 tbsp. Milk
1 1/2 c. halved strawberries
1 pkg. (4 serving size) Jello vanilla or lemon instant pudding & pie filling
1 1/2 c. cold milk
1 3/4 c. thawed whipped topping
Combine crackers and oleo; press into bottom of 8 inch square pan. Chill. Beat cream
cheese with sugar and 2 tablespoons milk in bowl until smooth. Spread evenly in
crumb-lined pan. Arrange berries on cream cheese mixture. Prepare pudding as directed
using 1 1/2 cups cold milk. Fold in 1/2 cup of the whipped topping. Spoon over berries and
chill until set about 2 hours. Garnish with rest of whipped topping and more strawberries.
Cut into squares. Makes 9 servings.
CANDY STRAWBERRIES
2 (3 oz.) strawberries Jello
1 c. pecan ground
1 c. coconut ground
3/4 c. sweet condensed milk
1/2 tsp. Vanilla
Red food coloring
Sliced almonds
Add all the above ingredients together and chill for 1 hour or overnight. Red sugar
crystal, take red food coloring and add to 1 1/2 cups sugar (until you get it the color
red you want). Sliced almonds, add green food coloring to these until you get color of
green you want. Take strawberry mix and shape with hand looking like a red strawberry.
Next roll in red sugar until coated. Stick green almonds for steam. Keep in refrigerator
will last a week in refrigerator.
ANGEL FOOD CAKE WITH STRAWBERRIES
Angel food cake (bought or made)
1 (20 oz.) pkg. frozen whole strawberries ( or other fruit)
Lg. whipped topping
Cut 1/4 to 1/3 of top off angel food cake. Set aside for
putting back on after filling bottom. Partially scoop out bottom of cake, being careful
not to break the outer edges. Put pieces of cake in mixing bowl with thawed, drained and
cut up fruit, saving 6-10 berries for on top of cake. Mix with 1/2 of whipped topping. Put
mixture of cake, berries and whipped topping back into bottom of cake. Put top back on
cake. Ice with rest of topping and put whole berries on top. Store in refrigerator.
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