Strawberry Angel Fluff
Servings: 12
1 ea Angel food cake 1 pkg Strawberry Jello, lg
1 pkg Frozen whipped topping, lg 1 pkg Frozen strawberries
Tear the cake into walnut-size pieces and scatter over bottom of 10" X 13" sheet cake pan. Dissolve Jello in 2 cups of boiling water and then 2 cups cold water. Allow to jell a little. Fold in the frozen strawberries and whipped topping which has thawed a little. Pour over cake and refrigerate until set. Decorate with whipped cream or additional whipped topping and fresh strawberries.
STRAWBERRY SUPREME
Serving Size: 12
1 Angel food cake
8 oz Cream cheese
2 pt Fresh or frozen strawberries
1 ¼ c Powdered sugar
8 oz Cool whip
-----GLAZE-----
1 c Sugar, granulated
3 tbs Flour
2 Drops almond extract
1 c Water
3 tbs Strawberry jello
Red food coloring, desired
Slice cake, Make layer in bottom of dish. Soften cream cheese add powdered sugar. Spread over angel food cake. Spread cool whip over cream cheese top with the strawberries.
Glaze: Mix ingredients together and cook over low heat stirring occasionally until thick. Let cool, pour over strawberries. Sauce will thicken as sets. Refrigerate cake.
Fresh Strawberry Pie
This is really easy...and good.
1 9 Inch baked pie crust (don't use graham crusts)
1 Quart strawberries -- capped and sliced
1 Box strawberry jello -- (3 oz)
½ Cup sugar
3 Tablespoons cornstarch
1 Cup cold water
Cool Whip or whipped cream
Mix sugar, cornstarch, and water together in small saucepan. Bring to a boil over medium heat, and cook until thickened. Add jello, and stir well. Placed sliced berries in the pie crust and pour the jello mixture over the berries. Chill for several hours. Top with cool whip or whipped cream.
Variations to try...
Fresh peaches with peach jello
Fresh blueberries with black cherry jello
Fresh raspberries with raspberry jello
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Strawberry Butter for toast or bagels.
Makes 1 cup
½ cup soft butter or margarine
½ cup powdered (confectioner’s) sugar
¼ cup strawberry jam
.
You beat butter in a medium bowl until light and fluffy. Add powdered sugar and beat.
Add Jam and beat until light and fluffy. Place in airtight container and refrigerate.
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GEORGIA PEACHES-AND-CREAM CAKE
Serving Size: 8
-----FILLING-----
2 lb ripe peaches -- peeled
1/3 c Sugar
2 tbs Fresh lemon juice
1 tbs Quick-cooking tapioca
¼ tsp freshly grated nutmeg
-----CRUMB TOPPING-----
½ c unbleached all-purpose flour
6 tbs Light brown sugar
4 tbs Unsalted butter -- chilled
¼ tsp Cinnamon
-----CAKE-----
6 tbs Sour cream
¼ tsp Baking soda
1 lg Egg
1/3 c Sugar
4 tbs Unsalted butter -- softened
1 ½ tsp pure vanilla extract
¾ c unbleached all-purpose flour
½ tsp Baking powder
¼ tsp Salt
PREHEAT OVEN TO 375F.
15 minutes before baking, with the rack in the center of the oven. Butter an 8-inch square baking pan, preferably glass. Cut the peaches into ½ -inch slices. Put in a pan with sugar, lemon juice, tapioca and nutmeg and toss gently. Cook over high heat until syrup begins to bubble, about 4 minutes. Set aside.
FOR THE TOPPING: Work the flour into the sugar, butter and cinnamon until the butter is the size of small peas. This can be done with a food processor or pastry blender. Set aside.
FOR THE CAKE: Stir the sour cream and baking soda together and let stand while you begin the cake. Cream the egg, sugar and butter in the processor or with a mixer until it is light and fluffy. Add the vanilla and sour cream and mix well. Gently fold in the flour, baking powder and salt. In the processor, do this by pulsing the machine on and off several times. Spread the warm peaches and their juice in the bottom of the baking pan. Spoon the batter over the peaches and spread in a thin, even layer with a rubber spatula. It's OK if the peaches are not completely covered. Sprinkle the topping over the batter. Bake until a toothpick inserted into the center of the cake--not the fruit--comes out clean, 25-to-28 minutes.
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Zucchini Apple Pie
4 cup seeded, peeled sliced zucchini
¼ cup water
3 Tablespoons butter/oleo
4 Tablespoons Vinegar
1 Cup sugar
½ teas cinnamon
½ teas nutmeg
1 tablespoon lemon juice
½ c brown sugar
2 Tablespoons flour
1 unbaked deep pie shell
Preheat oven to 450 degrees F.
Cook all the above ingredients over low heat till thickened. Pour into pie shell. Top with crumb topping listed below
½ cup butter
½ cup brown sugar
1 cup flour
Cut together with pastry blender and crumble over top of pie.
Bake 15 min at 450 F, and then bake 45 min at 350 F.
Hint. I use 2 tablespoon of apple pie spice usually. This is good and hard to tell it is not apples. I keep several bags of the sliced zucchini in the freezer. It’s nice to have this all year long.
Servings: 12
1 ea Angel food cake 1 pkg Strawberry Jello, lg
1 pkg Frozen whipped topping, lg 1 pkg Frozen strawberries
Tear the cake into walnut-size pieces and scatter over bottom of 10" X 13" sheet cake pan. Dissolve Jello in 2 cups of boiling water and then 2 cups cold water. Allow to jell a little. Fold in the frozen strawberries and whipped topping which has thawed a little. Pour over cake and refrigerate until set. Decorate with whipped cream or additional whipped topping and fresh strawberries.
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STRAWBERRY SUPREME
Serving Size: 12
1 Angel food cake
8 oz Cream cheese
2 pt Fresh or frozen strawberries
1 ¼ c Powdered sugar
8 oz Cool whip
-----GLAZE-----
1 c Sugar, granulated
3 tbs Flour
2 Drops almond extract
1 c Water
3 tbs Strawberry jello
Red food coloring, desired
Slice cake, Make layer in bottom of dish. Soften cream cheese add powdered sugar. Spread over angel food cake. Spread cool whip over cream cheese top with the strawberries.
Glaze: Mix ingredients together and cook over low heat stirring occasionally until thick. Let cool, pour over strawberries. Sauce will thicken as sets. Refrigerate cake.
Fresh Strawberry Pie
This is really easy...and good.
1 9 Inch baked pie crust (don't use graham crusts)
1 Quart strawberries -- capped and sliced
1 Box strawberry jello -- (3 oz)
½ Cup sugar
3 Tablespoons cornstarch
1 Cup cold water
Cool Whip or whipped cream
Mix sugar, cornstarch, and water together in small saucepan. Bring to a boil over medium heat, and cook until thickened. Add jello, and stir well. Placed sliced berries in the pie crust and pour the jello mixture over the berries. Chill for several hours. Top with cool whip or whipped cream.
Variations to try...
Fresh peaches with peach jello
Fresh blueberries with black cherry jello
Fresh raspberries with raspberry jello
--------------------------------------------------------
Strawberry Butter for toast or bagels.
Makes 1 cup
½ cup soft butter or margarine
½ cup powdered (confectioner’s) sugar
¼ cup strawberry jam
.
You beat butter in a medium bowl until light and fluffy. Add powdered sugar and beat.
Add Jam and beat until light and fluffy. Place in airtight container and refrigerate.
------------------------------------------------------
GEORGIA PEACHES-AND-CREAM CAKE
Serving Size: 8
-----FILLING-----
2 lb ripe peaches -- peeled
1/3 c Sugar
2 tbs Fresh lemon juice
1 tbs Quick-cooking tapioca
¼ tsp freshly grated nutmeg
-----CRUMB TOPPING-----
½ c unbleached all-purpose flour
6 tbs Light brown sugar
4 tbs Unsalted butter -- chilled
¼ tsp Cinnamon
-----CAKE-----
6 tbs Sour cream
¼ tsp Baking soda
1 lg Egg
1/3 c Sugar
4 tbs Unsalted butter -- softened
1 ½ tsp pure vanilla extract
¾ c unbleached all-purpose flour
½ tsp Baking powder
¼ tsp Salt
PREHEAT OVEN TO 375F.
15 minutes before baking, with the rack in the center of the oven. Butter an 8-inch square baking pan, preferably glass. Cut the peaches into ½ -inch slices. Put in a pan with sugar, lemon juice, tapioca and nutmeg and toss gently. Cook over high heat until syrup begins to bubble, about 4 minutes. Set aside.
FOR THE TOPPING: Work the flour into the sugar, butter and cinnamon until the butter is the size of small peas. This can be done with a food processor or pastry blender. Set aside.
FOR THE CAKE: Stir the sour cream and baking soda together and let stand while you begin the cake. Cream the egg, sugar and butter in the processor or with a mixer until it is light and fluffy. Add the vanilla and sour cream and mix well. Gently fold in the flour, baking powder and salt. In the processor, do this by pulsing the machine on and off several times. Spread the warm peaches and their juice in the bottom of the baking pan. Spoon the batter over the peaches and spread in a thin, even layer with a rubber spatula. It's OK if the peaches are not completely covered. Sprinkle the topping over the batter. Bake until a toothpick inserted into the center of the cake--not the fruit--comes out clean, 25-to-28 minutes.
---------------------------------------------------------------
Zucchini Apple Pie
4 cup seeded, peeled sliced zucchini
¼ cup water
3 Tablespoons butter/oleo
4 Tablespoons Vinegar
1 Cup sugar
½ teas cinnamon
½ teas nutmeg
1 tablespoon lemon juice
½ c brown sugar
2 Tablespoons flour
1 unbaked deep pie shell
Preheat oven to 450 degrees F.
Cook all the above ingredients over low heat till thickened. Pour into pie shell. Top with crumb topping listed below
½ cup butter
½ cup brown sugar
1 cup flour
Cut together with pastry blender and crumble over top of pie.
Bake 15 min at 450 F, and then bake 45 min at 350 F.
Hint. I use 2 tablespoon of apple pie spice usually. This is good and hard to tell it is not apples. I keep several bags of the sliced zucchini in the freezer. It’s nice to have this all year long.