It's another beautiful sunny day in the northeast...flowers are all blooming, breeze is gentle, pefect kind of day to enjoy a dinner out on the deck! What to have...well, we pulled out all the stops on this dinner & came up with a great combination of flavors.
Bonnie Blair Chicken; Strawberry-Spinach Salad; Vegetable Pasta Salad; Crusty French Bread & Apple Crumb Pie for dessert. The colors are fabulous & the flavors are as delicious as they sound!
Enjoy something off the grill for your dinner tonight & make the most of these delightful Spring evenings!
Showing posts with label strawberries. Show all posts
Showing posts with label strawberries. Show all posts
20 April 2010
27 March 2010
French Crepes
My older daughter made this recipe at church's summertime wed nights...she loved it so much she begged me to keep the recipe so we could make it again sometime. She was 8 when she helped make it...
CREPES: CHOCOLATE SAUCE:
7oz flour 1 c semisweet chocolate chips
1 egg 3/4 c whipping cream
1/2 qt (15oz) milk 1 tsp vanilla
1 oz melted butter Whipped Cream
pinch of salt
3 Tbs sugar
1 Tbs vanilla
In a lg mixing bowl, combine flour, salt & sugar. Make a well in the flour & put a whole egg in the middle. Melt the butter & slowly mix in milk.
Fold gently until you incorporate all the flour (You may not need all the milk!)
Now that the batter is soft but not liquid, mix well to eliminate all the lumps & making it a thin mixture.
Finish pouring milk slowly while mixing. Add vanilla
Leave batter in the fridge for 1 hour before cooking.
Mix batter before using.
Heat a non stick pan, but some butter in the pan & swirl to coat it well. Pan must be hot enough to hear the butter fry, but not so hot that it turns the butter brown.
Pour a small ladle of the batter into the pan, swirling it to distribute evenly. Don't forget, crepes must be VERY thin!
Cook until golden brown, turn the crepe to cook other side the same way.
Put it on a lg plate, stuff it and fold it 4 times, or roll it.
Do that again for each crepe
CHOCOLATE SAUCE
in sm saucepan over low heat, melt chocolate chips & whipping cream, stirring constantly.
Continue to cook, stirring constantly, until chocolate is melted & sauce is smooth.
Add in vanilla.
The kids had a blast making up their own creations of crepes, whipped cream, then topped with chocolate sauce. I have had crepes that are filled with sliced fruits (strawberries, grapes, kiwi, etc) the creppe folded over on itself once, then drizzled with melted chocolate & a side of whipped cream...
CREPES: CHOCOLATE SAUCE:
7oz flour 1 c semisweet chocolate chips
1 egg 3/4 c whipping cream
1/2 qt (15oz) milk 1 tsp vanilla
1 oz melted butter Whipped Cream
pinch of salt
3 Tbs sugar
1 Tbs vanilla
In a lg mixing bowl, combine flour, salt & sugar. Make a well in the flour & put a whole egg in the middle. Melt the butter & slowly mix in milk.
Fold gently until you incorporate all the flour (You may not need all the milk!)
Now that the batter is soft but not liquid, mix well to eliminate all the lumps & making it a thin mixture.
Finish pouring milk slowly while mixing. Add vanilla
Leave batter in the fridge for 1 hour before cooking.
Mix batter before using.
Heat a non stick pan, but some butter in the pan & swirl to coat it well. Pan must be hot enough to hear the butter fry, but not so hot that it turns the butter brown.
Pour a small ladle of the batter into the pan, swirling it to distribute evenly. Don't forget, crepes must be VERY thin!
Cook until golden brown, turn the crepe to cook other side the same way.
Put it on a lg plate, stuff it and fold it 4 times, or roll it.
Do that again for each crepe
CHOCOLATE SAUCE
in sm saucepan over low heat, melt chocolate chips & whipping cream, stirring constantly.
Continue to cook, stirring constantly, until chocolate is melted & sauce is smooth.
Add in vanilla.
The kids had a blast making up their own creations of crepes, whipped cream, then topped with chocolate sauce. I have had crepes that are filled with sliced fruits (strawberries, grapes, kiwi, etc) the creppe folded over on itself once, then drizzled with melted chocolate & a side of whipped cream...
Belgian Waffles
When pancakes get to be too boring, or you are looking for a fun way to surprise everyone for breakfast, this is a great way to do it.
Makes 6 waffles
4 c flour
1/2 t salt
1/2 c 10x sugar
2 c water
3 eggs, seperated
1 stick butter, soft
2 c milk
In a bowl, mix flour, salt, sugar, water & egg yolks with a whisk.
Add butter & beat until smooth
In another bowl, beat egg whites to stiff peaks.
Carefully fold into batter just until mixed
Preheat waffle iron & cook according to manufacturer's directions
Top waffles with syrup, fresh whipped cream and/or fresh berries & banana slices
Makes 6 waffles
4 c flour
1/2 t salt
1/2 c 10x sugar
2 c water
3 eggs, seperated
1 stick butter, soft
2 c milk
In a bowl, mix flour, salt, sugar, water & egg yolks with a whisk.
Add butter & beat until smooth
In another bowl, beat egg whites to stiff peaks.
Carefully fold into batter just until mixed
Preheat waffle iron & cook according to manufacturer's directions
Top waffles with syrup, fresh whipped cream and/or fresh berries & banana slices
Sunny Fruit Fiesta
Fresh fruit...summer time...that combo says breakfast, lunch, dinner, and any time in between to our crew!
Serves 6
1 cantelope, halved & seeded
1/2 honeydew, seeded
1/4 c sugar
1/4 c fresh lime juice
2 Tbs fresh lemon juice
1 1/2 tsp grated lime peel
1 c sliced strawberries
1 c black or red seedless grapes
Using a melon baller, scoop flesh from cantelope & honeydew into balls; set aside.
In a lg glass or ceramic bowl, combine the sugar, lime juice, lemon juice, & lime peel.
Stir well to disolve sugar.
Add the cantelope & honeydew balls, strawberries & grapes. Toss gently to combine.
Cover bowl with plastic wrap & refrigerate for at least 1 hour stirring once or twice.
Spoon the fruit into serving bowls or hollowed out melon halves, dividing evenly.
**can also use kiwi, pineapple, papaya, or mango.
**Add a touch of ginger & maybe coconut too
Be creative & have the kids help pick out fun combos of fruit!
Serves 6
1 cantelope, halved & seeded
1/2 honeydew, seeded
1/4 c sugar
1/4 c fresh lime juice
2 Tbs fresh lemon juice
1 1/2 tsp grated lime peel
1 c sliced strawberries
1 c black or red seedless grapes
Using a melon baller, scoop flesh from cantelope & honeydew into balls; set aside.
In a lg glass or ceramic bowl, combine the sugar, lime juice, lemon juice, & lime peel.
Stir well to disolve sugar.
Add the cantelope & honeydew balls, strawberries & grapes. Toss gently to combine.
Cover bowl with plastic wrap & refrigerate for at least 1 hour stirring once or twice.
Spoon the fruit into serving bowls or hollowed out melon halves, dividing evenly.
**can also use kiwi, pineapple, papaya, or mango.
**Add a touch of ginger & maybe coconut too
Be creative & have the kids help pick out fun combos of fruit!
26 March 2010
Best of Summer Fruit Salad
Our kids love having fruit with our meals, to them, a big bowl of fruit with some granola is the greatest breakfast...works for me! This recipe helps to combine 4-6 different fruits in one fantastic dish.
If you use bananas, make sure you don't slice & mix in till you are pretty much ready to eat or they will turn brown on you!
1/3 c sugar (or 3/4 c agave nectar)
1/4 c fresh mint or lemon verbena leaves (optional, but def. adds fantastic flavor, very easy to grow in a pot!)
2 Tbs lemon or lime juice
2 c seedless grapes, halved
2 peaches, or nectarines, cut into 1 1/2" pieces
1 c sliced strawberries and/or whole raspberries
1 c blueberries
bananas, apples, kiwi, etc...
Bring sugar and 1/2 c water to a boil in a saucepan. Simmer 2 min. Remove from heat, stir in mint & lemon juice (or lime). Steep 15 min. Strain out mint.
Combine fruit in a lg bowl. Stir in sugar syrup.
Cover & chill 2 hours or overnight.
be creative, let the kids help pick out fruit & if old enough, chop up & mix it all together. Helping out in the kitchen generally helps get more of it on their plates & into them!
If you use bananas, make sure you don't slice & mix in till you are pretty much ready to eat or they will turn brown on you!
1/3 c sugar (or 3/4 c agave nectar)
1/4 c fresh mint or lemon verbena leaves (optional, but def. adds fantastic flavor, very easy to grow in a pot!)
2 Tbs lemon or lime juice
2 c seedless grapes, halved
2 peaches, or nectarines, cut into 1 1/2" pieces
1 c sliced strawberries and/or whole raspberries
1 c blueberries
bananas, apples, kiwi, etc...
Bring sugar and 1/2 c water to a boil in a saucepan. Simmer 2 min. Remove from heat, stir in mint & lemon juice (or lime). Steep 15 min. Strain out mint.
Combine fruit in a lg bowl. Stir in sugar syrup.
Cover & chill 2 hours or overnight.
be creative, let the kids help pick out fruit & if old enough, chop up & mix it all together. Helping out in the kitchen generally helps get more of it on their plates & into them!
Strawberry Pretzel Salad
This is a big time favorite for get together family meals. Gma is always asked to bring this one & its gone before you can blink! The only way you have any left overs to enjoy when no one is looking is if you sneak them before the crowd hits the kitchen!! Definitely a kids favorite too. I know there are those who have issues with the strawberries, and sometimes you just don't have fresh ones around, in which case, make it w/o them & enjoy!!
2 c finely crushed pretzels
1/2 c sugar, divided
2/3 c butter, melted
12oz (1 1/2 8oz pkgs) Cream Cheese, softened
2 Tbs milk
1 c thawed Cool Whip
2 c boiling water
1 pkg (8 serving size) Strawberry flavored gelatin (like Jello)
1 1/2 c cold water
1 qt (4c) strawberries, sliced
Preheat oven 350
Mix pretzels, 1/4 c sugar & butter. Press onto bottom of 13x9 pan. Bake 10 min. Cool.
Beat cream cheese, remaining 1/4 c sugar, and milk until well blended. Gently add cool whip. Spread over cooled crust. Refrigerate until ready to use.
Stir boiling water into gelatin in lg bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hrs or until thickened (spoon drug through leaves a definite impression)
Stir in strawberries (IF USING THEM). Spoon over cream cheese.
Refrigerate 3 hours or until firm.
Cut into 20 squares to serve. (gma just brings it as is & we spoon out our servings, trying to be fair so everyone gets some of course)
2 c finely crushed pretzels
1/2 c sugar, divided
2/3 c butter, melted
12oz (1 1/2 8oz pkgs) Cream Cheese, softened
2 Tbs milk
1 c thawed Cool Whip
2 c boiling water
1 pkg (8 serving size) Strawberry flavored gelatin (like Jello)
1 1/2 c cold water
1 qt (4c) strawberries, sliced
Preheat oven 350
Mix pretzels, 1/4 c sugar & butter. Press onto bottom of 13x9 pan. Bake 10 min. Cool.
Beat cream cheese, remaining 1/4 c sugar, and milk until well blended. Gently add cool whip. Spread over cooled crust. Refrigerate until ready to use.
Stir boiling water into gelatin in lg bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hrs or until thickened (spoon drug through leaves a definite impression)
Stir in strawberries (IF USING THEM). Spoon over cream cheese.
Refrigerate 3 hours or until firm.
Cut into 20 squares to serve. (gma just brings it as is & we spoon out our servings, trying to be fair so everyone gets some of course)
Rich Biscuit Shortcake
SO...sometimes you just want a great desert that doesn't require you to bake & toil in the kitchen...if that is you, here is a quick way to enjoy a shortcake...if its not you, feel free to bake up your very own biscuits!!
Buy (or make) as many biscuits that you need
If they are cold, warm them up in the oven, split then spread one half with a little butter.
Use about 1/2-3/4 c sliced, crushed, or sweetened berries for each serving.
Put fruit between halves, top with other half of biscuit, then more fruit on top
Top with a dollop of whipped cream
***If you had made up the pound cake also on this blog & frozen it, you would use the same amount of fruit over one slice topped with whippped cream***
Buy (or make) as many biscuits that you need
If they are cold, warm them up in the oven, split then spread one half with a little butter.
Use about 1/2-3/4 c sliced, crushed, or sweetened berries for each serving.
Put fruit between halves, top with other half of biscuit, then more fruit on top
Top with a dollop of whipped cream
***If you had made up the pound cake also on this blog & frozen it, you would use the same amount of fruit over one slice topped with whippped cream***
Pound Cake
It is inevitable that just when I need a pound cake to go with the fresh berries & cool whip, I have none in the freezer...this cake is a fantastic cake to make up then pop into the freezer, wrapped well, for those surprise guests, or even more for those times when you are dying for a great dessert but don't have time to make it, or energy...as is often the case around here!
1 1/2 c butter, room temp
5 eggs, room temp
3 c sugar
3 1/2 c sifted cake flour OR 3 1/4 c all purpose flour
1 c milk
1 tsp vanilla
Grease & lightly flour 10" tube pan, set aside.
Beat butter and sugar in mixer on med speed 10 minutes or until fluffy.
Add 1/2 the flour and 1/2 the milk. Beat well.
Add eggs, one at a time, beating well after each addition.
Add remaining flour, vanilla, and milk. Beat batter until smooth.
Pour into prepared pan.
Bake 350 for 1 1/4 - 1 1/2 hours or until toothpick comes out clean.
Cool completely on a wire rack.
**If freezing, it helps to slice then wrap, so that you can eat the cake with less time needed to thaw.**
1 1/2 c butter, room temp
5 eggs, room temp
3 c sugar
3 1/2 c sifted cake flour OR 3 1/4 c all purpose flour
1 c milk
1 tsp vanilla
Grease & lightly flour 10" tube pan, set aside.
Beat butter and sugar in mixer on med speed 10 minutes or until fluffy.
Add 1/2 the flour and 1/2 the milk. Beat well.
Add eggs, one at a time, beating well after each addition.
Add remaining flour, vanilla, and milk. Beat batter until smooth.
Pour into prepared pan.
Bake 350 for 1 1/4 - 1 1/2 hours or until toothpick comes out clean.
Cool completely on a wire rack.
**If freezing, it helps to slice then wrap, so that you can eat the cake with less time needed to thaw.**
25 March 2010
Strawberry Spinach Salad
One of my little sisters found this recipe & it quickly became a family favorite!! Perfect for spring meals, take it to get togethers, partys or family dinners....fabulous way to change up the typical tossed salad!
1 bag of spinach (de-stem)
2 qt strawberries (washed & sliced)
Toss together in a large salad bowl
Dressing:
(make up but do not add to salad until ready to serve)
1/4 c dijon mustard
2 Tbs olive oil
1/3 c honey
Mix up well so that the mustard & honey dissolve completely.
That is it! super easy, and a great way to enjoy springtime strawberries!
1 bag of spinach (de-stem)
2 qt strawberries (washed & sliced)
Toss together in a large salad bowl
Dressing:
(make up but do not add to salad until ready to serve)
1/4 c dijon mustard
2 Tbs olive oil
1/3 c honey
Mix up well so that the mustard & honey dissolve completely.
That is it! super easy, and a great way to enjoy springtime strawberries!
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