Graham Cracker Crust
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup melted butter
Combine ingredients in a bowl and stir until well combined. Pour into pie pan and press down and shape onto sides. Refrigerate 20 minutes before pouring in the filling.
Cheesecake filling
1 (8oz) package softened cream cheese
1 can Eagle Brand sweetened condensed milk
1/3 cup lemon juice
1/2 cup sour cream
1 tsp vanilla
In medium size bowl beat cream cheese until fluffy. Add Eagle Brand milk, stir in lemon juice, sour cream and vanilla; blend ingredients well. Pour into pie crust. Chill 2 hours and garnish with your favorite fruit topping. May be covered and frozen (thaw 45 minutes).
*I am not a big fan of thick cheesecake, so this was the perfect recipe for me! This is a very soft, creamy cheesecake! It is a bit rich so I might try adding some whipped cream to it to tone it down a bit, but I actually loved it as it was also.... my husband thought it was a bit too rich. We topped this off with strawberry glaze, fresh strawberries and whipped cream.... I loved it!
*Second note- I made this again and made it chocolate. I added 3 tablespoons of cocoa powder in with the sour cream and vanilla, then folded in a cup of whipped cream at the end. You probably could add even more whipped cream if you would like. I enjoyed this most after it had sat in the fridge for 3 days, the first day it was a bit rich. I might try cutting down the lemon juice next time just a bit.
Showing posts with label strawberries. Show all posts
Showing posts with label strawberries. Show all posts
Wednesday, May 4, 2011
Sunday, April 17, 2011
Waffles with Strawberries and Whipped Cream
Ingredients
2 eggs, separated
1 1/2 c. milk
1/2 c. vegetable oil
1 3/4 c. flour
1 T baking powder
1 T sugar
1 tsp salt
Directions
Whip egg whites until stiff. Whip egg yolks 30 seconds and add milk, oil and then dry ingredients. Fold in egg whites. Cook in waffle iron.
*These are SUPER tasty served with butter, agave nectar and topped with whipped cream and fresh strawberries! This makes a good size batch so we always have leftovers. I make the whole batch, refrigerate the leftovers and put in the toaster when we want to eat them and they are almost as good as freshly made. make sure that the toaster isn't up too high, you want it to warm in up, not make it crunchy on the outside.
2 eggs, separated
1 1/2 c. milk
1/2 c. vegetable oil
1 3/4 c. flour
1 T baking powder
1 T sugar
1 tsp salt
Directions
Whip egg whites until stiff. Whip egg yolks 30 seconds and add milk, oil and then dry ingredients. Fold in egg whites. Cook in waffle iron.
*These are SUPER tasty served with butter, agave nectar and topped with whipped cream and fresh strawberries! This makes a good size batch so we always have leftovers. I make the whole batch, refrigerate the leftovers and put in the toaster when we want to eat them and they are almost as good as freshly made. make sure that the toaster isn't up too high, you want it to warm in up, not make it crunchy on the outside.
Thursday, April 14, 2011
Old Fashioned Biscuits/ Strawberry Shortcake
Biscuits from scratch
3 cups all purpose flour
3 Tbsp granulated sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.
Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.
Strawberry Shortcake
Strawberries and whipping cream:
3 baskets of fresh strawberries
1/2 cup sugar
Whipping cream
Vanilla
Remove the stems from the strawberries. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).
After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.
Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.
To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.
*These biscuits are awesome served warm with butter and honey or agave nectar or a very good addition to a Strawberry Shortcake! This is actually a recipe that my father-in-law found while he was staying here and tried it on us. I had never had the old fashioned way of having Strawberry Shortcake but I loved it.
3 cups all purpose flour
3 Tbsp granulated sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.
Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.
Strawberry Shortcake
Strawberries and whipping cream:
3 baskets of fresh strawberries
1/2 cup sugar
Whipping cream
Vanilla
Remove the stems from the strawberries. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).
After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.
Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.
To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.
*These biscuits are awesome served warm with butter and honey or agave nectar or a very good addition to a Strawberry Shortcake! This is actually a recipe that my father-in-law found while he was staying here and tried it on us. I had never had the old fashioned way of having Strawberry Shortcake but I loved it.
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