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Grandma’s Strawberry Shortcake Recipe

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Grandma's Strawberry Shortcake Recipe
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Ingredients
  1. 2 cups all-purpose flour
  2. 2 tablespoons sugar
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon salt
  5. 1/2 cup cold butter
  6. 1 egg, beaten
  7. 2/3 cup half-and-half cream
  8. 1 cup heavy whipping cream
  9. 2 tablespoons confectioners' sugar
  10. 1/8 teaspoon vanilla extract
  11. Additional butter
  12. 1-1/2 quarts fresh strawberries, sliced
Instructions
  1. In a bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg and half-and-half cream; add all at once to the crumb mixture and stir just until moistened.
  2. Spread batter into a greased 8-in. round baking pan, slightly building up around the edges. Bake at 450° for 16-18 minutes or until golden brown. Remove from pan and cool on a wire rack.
  3. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Split cake widthwise in half; butter bottom layer. Spoon half of the strawberries over bottom layer. Spread with some of the whipped cream. Cover with top cake layer. Top with remaining berries and whipped cream. Cut into wedges. Yield: 6-8 servings.
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Berries & Cream Cake

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Berries & Cream Cake
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Ingredients
  1. 1 package Pillsbury® Funfetti® Bold Purple Cupcake & Cake Mix
  2. 2/3 cup water
  3. 1/4 cup Crisco® Pure Vegetable Oil
  4. 2 large egg whites
  5. 1/3 cup Smucker's® Seedless Blackberry Jam
  6. OR Smucker's® Seedless Red Raspberry Jam
  7. 1 1/2 cups frozen whipped topping, thawed
  8. 1 1/2 cups fresh mixed berries (raspberries, blackberries, blueberries, sliced strawberries)
Instructions
  1. PREPARE and bake cake mix according to package directions using water, oil and egg whites to make 1 (8-inch) cake layer. Cool completely on wire rack.
  2. SPLIT cake horizontally to make 2 thin layers. Place bottom layer, cut side up, on serving plate. Spread with jam.
  3. TOP with remaining cake layer, rounded side up. Spread with whipped topping. Garnish with berries. Chill until ready to serve.
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Summer Berry Cheesecake Pie

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Summer Berry Cheesecake Pie
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Ingredients
  1. 1
  2. pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  3. 2
  4. Tbsp. sugar
  5. 2
  6. cups thawed COOL WHIP Whipped Topping, divided
  7. 1
  8. ready-to-use graham cracker crumb crust (6 oz.)
  9. 3/4
  10. cup boiling water
  11. 1
  12. pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
  13. 1/2
  14. cup ice cubes
  15. 1/2
  16. cup blueberries
  17. 1-1/2
  18. cups strawberries, halved
Instructions
  1. BEAT cream cheese and sugar in large bowl with whisk until well blended. Stir in 1 cup COOL WHIP; spread onto bottom of crust.
  2. ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Let stand 5 min. or until slightly thickened. Meanwhile, arrange blueberries in single layer in center of pie; surround with strawberries. Cover with gelatin.
  3. REFRIGERATE 3 hours or until firm. Serve topped with remaining COOL WHIP.
Notes
  1. Substitute
  2. Prepare using any other red flavor JELL-O Gelatin.
  3. Variation
  4. Prepare using PHILADELPHIA Neufchatel Cheese; COOL WHIP LITE Whipped Topping and JELL-O Strawberry Flavor Sugar Free Gelatin
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Easy Coconut Cream Pie

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Easy Coconut Cream Pie
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Ingredients
  1. 2
  2. pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  3. 2
  4. cups cold milk
  5. 2
  6. cups thawed COOL WHIP Whipped Topping, divided
  7. 1
  8. cup BAKER'S ANGEL FLAKE Coconut, divided
  9. 1
  10. ready-to-use graham cracker crumb crust (6 oz.)
Instructions
  1. BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
  2. REFRIGERATE 4 hours or until set. Meanwhile toast remaining coconut, if desired.
  3. TOP pie with remaining COOL WHIP and coconut.
Notes
  1. Healthy Living
  2. Trim 4 grams of fat per serving by preparing with fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.
  3. How to Toast Coconut
  4. Heat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.
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Summer Strawberry Pizza

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Summer Strawberry Pizza
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Ingredients
  1. 1
  2. package (16 oz) Pillsbury™ Ready To Bake!™ refrigerated sugar cookies
  3. 1
  4. container (6 oz) Greek Fat Free honey vanilla yogurt
  5. 2
  6. cups strawberries, sliced
  7. 1
  8. tablespoon honey
  9. Chopped almonds, if desired
Instructions
  1. 1 Heat oven to 350°. Spray 12-inch pizza pan with cooking spray. Press cookies evenly in bottom of pan. Bake 10-12 minutes or until golden brown; cool completely. Spread yogurt over cookie; top with strawberries. Drizzle honey over strawberries; sprinkle with almonds.
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Red, White and Blue Cheesecake Recipe

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Red, White and Blue Cheesecake Recipe
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Ingredients
  1. 1-1/2 cups all-purpose flour
  2. 1/3 cup sugar
  3. 1 teaspoon grated lemon peel
  4. 3/4 cup cold butter, cubed
  5. 2 egg yolks
  6. 1/2 teaspoon vanilla extract
FILLING
  1. 5 packages (8 ounces each) cream cheese, softened
  2. 1 cup sugar
  3. 1/4 cup half-and-half cream
  4. 3 tablespoons all-purpose flour
  5. 1/2 teaspoon grated lemon peel
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon vanilla extract
  8. 2 eggs, lightly beaten
  9. 1 egg yolk
  10. 1 cup crushed strawberries
  11. 1 cup crushed blueberries
  12. Fresh mixed berries, optional
Instructions
  1. Preheat oven to 400°. In a large bowl, combine flour, sugar and lemon peel. Cut in butter until crumbly. Whisk egg yolks and vanilla; add to flour mixture, tossing with a fork until dough forms a ball.
  2. Press onto bottom and 3 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 12-15 minutes or until golden brown. Cool on a wire rack.
  3. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in cream, flour, lemon peel, salt and vanilla. Add eggs and yolk; beat on low speed just until combined.
  4. Divide batter in half. Fold crushed strawberries and crushed blueberries into half of the batter. Pour into crust. Top with remaining batter. Return pan to baking sheet.
  5. Bake at 400° for 10 minutes. Reduce heat to 300° bake 60-70 minutes longer or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.
  6. Garnish with fresh mixed berries and currants, if desired. Yield: 16 servings.
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Strawberry Angel Trifle Recipe

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Strawberry Angel Trifle Recipe
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Ingredients
  1. 1 package (16 ounces) angel food cake mix
  2. 2 packages (3 ounces each) strawberry gelatin
  3. 3/4 cup plus 1/3 cup sugar, divided
  4. 2 cups boiling water
  5. 5 cups fresh or frozen unsweetened strawberries, thawed and drained
  6. 2 cups heavy whipping cream
Instructions
  1. Prepare and bake cake mix according to package directions; cool completely. In a large bowl, dissolve gelatin and 3/4 cup sugar in boiling water. Mash half of the strawberries; add to gelatin mixture. Refrigerate until slightly thickened, about 1 hour. Slice remaining strawberries; stir into the gelatin.
  2. Cut cake into 1-in. cubes. Place half in a 3-qt. trifle or glass bowl. Top with half of the gelatin mixture. Repeat. Cover and refrigerate until set, about 4 hours. In a bowl, beat cream until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spoon over gelatin. Yield: 12-16 servings.
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Strawberry Heaven

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Strawberry Heaven
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Ingredients
  1. 1
  2. (10-inch) angel food cake
  3. 1
  4. qt. (4 cups) strawberries, divided
  5. 1
  6. Tbsp. milk
  7. 1
  8. tub (12 oz.) COOL WHIP Whipped Topping, divided
  9. 8
  10. strawberry fans (optional)
  11. Fresh mint leaves (optional)
Instructions
  1. CUT cake horizontally into 3 layers. Place 1 cake layer on serving plate.
  2. SLICE 2 cups of the strawberries; set aside. Crush remaining strawberries. Stir crushed strawberries and milk into 1-1/2 cups of the whipped topping in large bowl.
  3. SPREAD 1/2 of the strawberry mixture on cake layer. Arrange 1/2 of the sliced strawberries on top of strawberry mixture. Repeat layers, ending with cake. Frost top and side of cake with remaining whipped topping.
  4. REFRIGERATE at least 1 hour or until ready to serve. Garnish with strawberry fans and mint leaves. Store leftover cake in refrigerator.
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Ice Cream Cone Cakes

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Ice Cream Cone Cakes
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Ingredients
  1. 1
  2. box Betty Crocker® SuperMoist® party rainbow chip cake mix
  3. Water, vegetable oil and eggs called for on cake mix box
  4. 24
  5. flat-bottom ice cream cones
  6. 1
  7. to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)
Instructions
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  2. 2 Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.
  3. 3 Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.
  4. Expert Tips
  5. After frosting, enjoy a downpour! Sprinkle frosted cone cakes with any of the following: breakfast cereal, animal crackers, dried fruit, candy sprinkles, crushed hard candies, graham cracker crumbs, granola, mini chocolate chips or chopped nuts.
  6. Vary the flavor of your cake cones by using other varieties of Betty Crocker® cake mix. You could also try different flavors of flat-bottom cones.
  7. Help steady Ice Cream Cone Cakes on a serving plate by putting a small amount of frosting on the cone bottom; lightly press cone onto plate.
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