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Strawberry Sandy Recipe

Strawberry Sandy Recipe


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This recipe is for hot summer nights, when ice cream is too heavy for dessert and fruit is not quite enough. Where do you turn for dessert inspiration?

When in doubt, think about breakfast. But think of its potential as a dessert, where the yogurt is more like cream and the granola closer to candy.

My recipe was influenced by Jacques Pépin’s Fast Food My Way, where he uses crushed cookies as his granola and crème fraîche as yogurt. It has all the elements of a good bowl of granola with none of its early morning prudishness. I have substituted full-fat Greek yogurt for the crème fraîche, and created what in my mind is the perfect “granola” by mixing Scottish shortbread biscuits with a few amaretto cookies. The rather strong whiff of the amaretto cookies is reduced to a faint almond aroma in the midst of the shortbread butter crumble, and its sweet crunch is the ultimate granola you’ll never have for breakfast.

Click here to see 9 Ways to Enjoy Summer Strawberries.

Ingredients

  • 3 cups strawberries, stems removed and sliced into chunks
  • ¼ cup red fruit jam
  • 6 shortbread butter cookies
  • 3-4 amaretto cookies
  • 1/3 cup full-fat Greek yogurt

Directions

In a food processor (or a bowl and the flat of your spoon if the strawberries are really ripe), mash together the jam and 1 ½ cups strawberries. If your blender won’t blend, add in a spoon or two of yogurt.

Place all cookies in a large ziplock freezer bag and crush them into a fine sand-like consistency (carefully) using the base of a drinking glass or a rolling pin.

Pour the crumbs into 4 small serving bowls or glasses, add several spoons of jam mixture, a dollop of yogurt, and then scatter strawberries on top. Repeat the layering process in the same order, if you'd like.


Strawberry Shortcake Caramel Snaps

With one delicious formula — crunchy cookie base, layered with a flavor center (caramel, peanut butter, jam, marshmallows — you name it!), crunchy/sandy layer (like small crackers, mini pretzels, anything delicious and crumbly/broken up), chocolate coating and a textural topping (like crushed nuts, candies, etc.) — you can get super creative and dream up a snap that tells whatever flavor story you’d like.

Technique tips: Get creative with your layers! You'll want the base to be the crunchy, snappy element, and the next layer to have some chew to it.

Dunk with conviction! Use a fork to flip the cookie right-side-up to get an even coat.

Swap options: If you don't have access to freeze-dried strawberries, dried strawberries or a little strawberry drink mix would work great! Add pink sprinkles for a nice visual effect.

Make your own shortbread crumbles or go store-bought! Any grocery store shortbread type of cookie works great.


Strawberry Vodka Lemonade Recipe

I love the simplicity of Svedka strawberry lemonade vodka recipes like this one. I just need a bottle of Svedka strawberry lemonade and a bottle of Italian soda to make it.

I also garnish it with fresh strawberries and lemons, but these are option. It's delicious without them.

Svedka vodka has a delicious strawberry lemonade flavor. It's perfect for strawberry lemonade mixed drinks because it already has a nice strawberry lemonade flavor.

Svedka also has several other flavors that would work well in this recipe. Raspberry, peach, and strawberry guava would all make great lemonade alcohol drinks.


How to Make Muffins Bursting with Fresh Strawberries

We make a version of these muffins all the time — sometimes swapping strawberries for other fruits like blueberries. The batter is very simple — just flour, baking powder, a little oil, egg, milk and vanilla extract.

In the strawberry muffin recipe below, you’ll notice we added a few extra spices to the batter — cinnamon and finely ground black pepper. It’s not often you see black pepper in sweet baked goods, but trust us, it’s so good. You don’t specifically taste the pepper, but it sort of lifts the flavor of everything in the muffin. Try it, we really love it.

Try to use strawberries that are sweet and flavorful for these muffins. If you can’t find them, try other berries — blueberries, blackberries, raspberries or cherries would be amazing.

Just before baking, we add a sugary top to the muffins. It’s completely optional, but we love the tiny bit of crunch it adds once they’ve baked.

YOU MAY ALSO LIKE: This fresh strawberry pie recipe with sweet strawberries coated in a light strawberry glaze then topped with whipped cream. Jump to the Strawberry Pie Recipe.

Recipe updated, originally posted April 2014. Since posting this in 2014, we have tweaked the recipe to be more clear. – Adam and Joanne


20 Delicious Strawberry Desserts for Summer

Try our fresh strawberry recipes for your best dessert ever.

Strawberries, like all berries, are a healthy fruit: they're great sources of fiber, vitamins, and minerals. But that&rsquos just icing on the cake, because as many a kid will tell you, strawberry desserts are where it&rsquos at. So after you&rsquove had your fill of this fragrant fruit in healthy smoothies and summer salads, and maybe stashed some frozen strawberries in your freezer, treat your loved ones (and yourself) to what you were really craving and whip up one of these after-dinner winners.

Whether you dip them in chocolate, bake them in a pie, or throw them on the grill (yes, really), here are 20 sweet ways to eat the quintessential summer berry that'll feel like an indulgent treat every time.


20 Delicious Strawberry Recipes to Make This Spring and Summer

It's the season when berries are juiciest and cheapest. Make the most of them with these easy ideas, both sweet and savory.

These pretty much taste like dessert thanks to hidden pockets of cream cheese and strawberry sauce.

Say hello to the mother of all sundaes.

Berries, cheese and bread. What more do you need in this life?

Now sub the bread for chicken and you've got a colorful, equally delicious dinner.

When hangover food meets fancy bistro salad.

Step up your biscuit, pancake and waffle game with a smear of this homemade berry butter.

A little sweet, a little savory and a lotta melty.

Roasting you berries until extra sweet and syrup is a gamechanger.

Seriously they even make your oatmeal taste like dessert.

You look like you could use a glass of sunshine.

Here's a no-cook jam for the dog days of summer when you can't be bothered with stoves.

Nothin' but fruit and tea in this slushie so feel free to sip with abandon. Your brain freeze awaits.

In 2-quart baking dish, toss 4 cups chopped strawberries, 3 cups chopped pineapple, 1/2 cup sugar, 3 tablespoons cornstarch and 1/4 teaspoon salt. Top with 1 cup each granola and sweetened shredded coconut and 2 tablespoons melted butter bake at 350°F 35 minutes, or until bubbling. Serves 8

Bonus idea: Swap in 1 cup each blueberries and raspberries for half the strawberries.

Toss 1 1/2 cups chopped strawberries and 1 tablespoon balsamic vinegar in bowl sandwich berries and 4 (1/4-inch-thick) slices fresh mozzarella cheese between 8 (1/2-inch-thick) slices challah bread, making 4 sandwiches. Grill on medium, 4 minute per side or until cheese melts. Serves 4

Trim stems off 1 pound of strawberries hollow out centers using small knife. Fill with 1/2 cup plain nonfat Greek yogurt. Roll yogurt ends in mix of 3 tablespoons packed light brown sugar and 1 slice pound cake, toasted and finely crumbled. Serves 8

Mix 1 1/2 cups finely chopped strawberries, 1 cup finely chopped bell peppers, 1/2 cup finely chopped red onion, 1/4 cup lime juice, 2 tablespoons minced jalapeño and 1/2 teaspoon salt. Serve with tortilla chips. Serves 8

Puree 2 pounds strawberries, quartered 2 cup water 1/2 cup sugar and 2 tablespoons lime juice in blender until smooth. Strain into pitcher through fine-mesh sieve, pressing and stirring with spatula (discard solids). Serve immediately over ice, or cover and refrigerate up to 1 day. Serves 8

Make these pretty berry ice cubes and chill your cocktails in style all summer long.


39 Juicy Strawberry Recipes to Make All Summer Long

There's nothing like a summer dessert featuring fresh, juicy strawberries.

Although they're technically available all year long, strawberries are best when they're in-season. Whether you are an expert in how to grow strawberries or you prefer picking up a few pints at one of the best farmers markets or grocery store, in-season strawberries are one of the best things about spring and summer.

Sure, you may like blackberries (you have to try these blackberry recipes!), raspberries, blueberries, and their ilk, but strawberries are hands-down our favorite. There's something about the flavor that brings us right back to our childhood. They're so sweet, so bright, and so fun to eat. And strawberries are actually kind of amazing. Did you know that each fruit has more than 200 seeds on it? There are a lot of facts about strawberries!

While strawberries are perfectly good on their own (or in a bowl with a little cream and honey), there's something magical about cooking with them. When you take a batch from your garden and transform these tart, sweet, red little berries into a warm loaf of strawberry banana bread, say, or gooey strawberry cinnamon rolls with cream cheese frosting, you turn already-delicious baked goods into something extraordinary. Strawberries are great for easy summer desserts, add a punch of flavor to salads, dress up breakfast pancakes or crepes (or even cereal), nestle into muffins, and can even be turned into an interesting twist on hummus, or added to a fruity salsa! Pick up some strawberries now, while they're fresh, and some sweetness to your summer with one (or several) of these tasty recipes.


Steps to making the perfect Strawberry Crinkle cookies:

Step 1: In your bowl, combine the eggs, vegetable oil, and cake mix until well combined.

Do not make the cake as directed on the box.

You just follow the recipe instructions, and only use the ingredients listed.

Step 2: Once the cookie dough has formed, (It will be pretty soft, but that’s okay, you just need to be able to roll it in a ball, don’t add extra flour), roll it in powdered sugar.

Step 3: Place the rolled and powdered cookies, on a cookie sheet and bake until done.

These cookies can burn easily, especially the bottoms.

It won’t really look like they are all the way done on top, but they will be after about 8 minutes.

I would not cooke them longer than 9-10 minutes, even if you are a chewy cookie fan.

Step 4: Garnish with a little extra powdered sugar, and enjoy! These taste delicious dipped in milk.


Strawberry Shortcake

  • shellfish-free
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • tree-nut-free
  • soy-free
  • egg-free
  • red-meat-free
  • Calories 589
  • Fat 36.4 g (56.1%)
  • Saturated 22.5 g (112.5%)
  • Carbs 59.5 g (19.8%)
  • Fiber 2.6 g (10.3%)
  • Sugars 19.1 g
  • Protein 6.9 g (13.9%)
  • Sodium 478.3 mg (19.9%)

Ingredients

For the strawberry filling:

strawberries, roughly chopped

For the whipped cream:

For the cream biscuits (shortcake):

unsalted butter, cut into small pieces

heavy cream, plus extra for glazing

Instructions

Preheat oven to 425°. Line two baking sheets with parchment paper. In the bowl of a food processor (or just a regular bowl) pulse (or stir) the flour, baking powder, salt, and sugar to combine. Add the butter cubes to processor and pulse until the butter is cut into the flour, until whole pieces of butter the size of large kidney beans remain (the butter should seem a little bit big to be left like that, but don't worry, you'll process more later).

Add the cream and vanilla and pulse again until a shaggy, sandy dough is formed. Turn dough onto a dry, clean work surface and gather all the bits into a ball, handling it as little as possible. You want the dough to be barely holding together. The dough will be sticky.

Roll the dough ball to about an inch thick and cut with old jar, glass, biscuit cutter or cookie cutter. Place on lined baking sheet, brush lightly with cream (adds a nice brown to finished dough) and sprinkle the turbinado sugar onto each of the creamed, uncooked biscuits.

Bake for 15 to 20 minutes, until just golden brown. Allow to cool on wire rack.

To assemble:

First bake the sweet biscuits. While the biscuits are in the oven, chop the strawberries and season with a little sugar, to taste. The sugar helps the fruit become juicy. You want the juice. Set aside for at least 10 minutes to fully develop flavor and juices.

Whip the whipping cream in a stand mixer and add sugar and vanilla. Whip until soft peaks form.

To serve, slice a cooled shortcake in half, pile high with berries and a dollop of whipped cream. I like it best served at room temperature, but cold or biscuits hot from oven are both fine.


Watch the video: Ryan Pretend Play Selling Ice Cream Sand Toy from Crab Shop!!! (June 2022).


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