STRAWBERRY JAM MARZIPAN BARS
Love the delicate almond flavor with the strawberries. Very rich and sweet; cut them small.
Provided by dthomas
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1 1/4 cups flour, 1/2 cup butter, and 1/3 cup brown sugar together in a bowl; press mixture into a 9-inch square pan.
- Bake in the preheated oven until browned, about 15 minutes.
- Spread strawberry jam to within 1/2 inch of edges of baked crust. Mix 3/4 cup flour, 1/2 cup brown sugar, 1/4 cup butter, 1/2 teaspoon almond extract, and salt in a bowl until crumbly. Sprinkle mixture over jam layer.
- Bake in the preheated oven until lightly browned, about 20 minutes. Cool completely.
- Whisk confectioners' sugar, milk, and 1 teaspoon almond extract together in a bowl until smooth; drizzle over cooled bars.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 37.1 g, Cholesterol 23 mg, Fat 8.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 5.5 g, Sodium 74.3 mg, Sugar 24.3 g
STRAWBERRY MARZIPAN TART
Provided by Food Network
Categories dessert
Time 4h15m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- On a floured surface, roll the pastry 3/8-inch thick and line a 10-inch flan ring with it. Place the ring on a parchment paper lined baking sheet and chill it until needed.
- Cream the butter and sugar lightly in an electric mixer; don't let the butter get too soft. Add the eggs and mix lightly.
- Stir in the liqueur, zest, and almond extract, then mix in the ground almonds.
- Pour into the chilled pastry shell and bake for 1 hour to 1 hour and 15 minutes, or until the pastry and marzipan are a deep golden brown.
- Remove the tart from the oven and let cool to room temperature.
- Brush the top of the tart with the currant jelly. Cover the top of the tart with sliced strawberries arranged in concentric circles or in a flower petal design, making certain the whole top of the tart is covered.
- Remove the flan ring and transfer the tart to a flat serving platter. Cut into wedges.
- Sugar Dough: 1 pound unsalted butter, slightly softened 3 1/3 cups (12 ounces) pastry flour 3 1/3 cups (12 ounces) all-purpose flour Pinch salt 3/4 cup (6 ounces) sugar 3 egg yolks 2 to 4 tablespoons heavy cream
- Cut the butter into large pieces and place the pieces in the bowl of an electric mixer fitted with a paddle or dough hook.
- Add the pastry and all-purpose flour, salt, and sugar. Mix on low speed until the butter is evenly distributed throughout the flour.
- Add the egg yolks and cream. Continue to mix on low speed until the dough pulls away from the sides of the bowl.
- Remove the dough and divide it into 2 pieces. Flatten each piece into a 6-inch round. Wrap in plastic and chill for at least 2 hours or overnight. Use as needed. The dough will remain fresh for 2 or 3 days in the refrigerator; or wrap securely in plastic, then in foil, and it will keep frozen for 2 to 3 months.
- Note: The dough may also be made in a food processor using the same technique, but make half a batch at a time for best results.
- To prepare the dough by hand, place the flours, sugar and salt in a large bowl or on a work surface. Mix together. Cut in the butter with your fingertips. Make a well in the center of the flour mixture. Pour in the egg yolks and cream. Using your fingertips, quickly work in the flour until the dough holds together. Form the dough into rounds, wrap it in plastic wrap and chill.
- Yield: 2 1/2 pounds
MOCK STRAWBERRY MARGARITAS
These refreshing strawberry smoothies from our home economists pair well with spicy Mexican fare. They're a fun addition to any table.
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Using lime wedges, moisten the rim of six glasses. Set limes aside for garnish. Sprinkle 3 tablespoons sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate. , In a blender, combine the water, limeade concentrate, strawberries, ice cubes and remaining sugar; cover and blend until smooth. Pour into prepared glasses. Garnish with reserved limes. Serve immediately.
Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 2g fiber), Protein 0 protein.
MOCK MARZIPAN STRAWBERRIES
Number Of Ingredients 6
Steps:
- At least 3 hours or up to 1 week before serving:In a large bowl, combine condensed milk, gelatin, walnuts and coconut until uniform.Shape about 1 1/2 tablespoons of the dough at a time into strawberries. Roll in decorating sugar place on waxed paper. Let stand for 1 hour or until a crust has formed on the outside. Cut each gumdrop crosswise into three slices. With fingertips, form each slice into a leaf. Top each strawberry with one or two leaves or insert plastic stems.Use to decorate a cookie tray or serve as a confection. Store in an airtight container in the refrigerator.
Nutrition Facts : Nutritional Facts Serves
MARZIPAN-TOPPED STRAWBERRY LAYER CAKE
Categories Chocolate Dairy Egg Fruit Nut Dessert Bake Wedding Strawberry Spring Summer Shower Engagement Party Party Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 23
Steps:
- For Cake:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch square pan with 2-inch-high sides. Line bottom with parchment paper. Butter and flour parchment.
- Using electric mixer, beat eggs and 1/3 cup sugar on high speed in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Mix nuts, flour and baking powder in medium bowl. Fold nut mixture into egg mixture. Using clean beaters, beat egg whites in medium bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar and beat until stiff peaks form. Fold whites into batter in 2 additions. Transfer batter to prepared pan. Bake until tester inserted in center comes out clean, about 18 minutes. Cool cake in pan on rack 5 minutes. Cut around cake in pan. Turn cake out onto rack. Peel off parchment; cool cake completely.
- For Buttercream:
- Whisk yolks, sugar and flour in medium bowl until well blended. Bring half and half to simmer in heavy medium saucepan. Slowly pour hot half and half into egg mixture, whisking constantly. Return egg mixture to same saucepan and cook until mixture is very thick and boils, whisking constantly. Transfer mixture to medium bowl. Add 8 ounces white chocolate and vanilla extract and stir until chocolate melts and mixture is smooth. Press plastic wrap on surface of pastry cream to prevent skin from forming; cool. (Can be prepared 1 day ahead. Refrigerate. Bring to room temperature before continuing.)
- Using electric mixer, beat 1 cup unsalted butter and 1 tablespoon brandy in large bowl until fluffy. Add pastry cream 1/4 cup at a time, beating after each addition until just blended.
- Melt jam in heavy small saucepan over medium heat. Stir remaining 4 tablespoons brandy into jam. Cut cake horizontally, into 2 even layers. Place 1 layer on 8-inch cardboard square. Brush half of jam over. Spread 1 cup buttercream over jam. Cover buttercream layer completely with whole strawberries, stem end down. Set aside 1/2 cup buttercream; spoon remaining buttercream over berries, spreading buttercream between and around berries. Spread remaining jam over second cake layer. Place cake, jam side down, atop buttercream. Press cake gently to adhere. Refrigerate cake until buttercream is firm. (Can be prepared 1 day ahead. Cover cake and remaining buttercream separately and chill. Bring buttercream to room temperature before continuing.)
- Knead marzipan and 2 drops green coloring in large bowl until color is evenly distributed. Dust work surface with powdered sugar. Roll out marzipan on sugar to 12-inch-diameter circle, sprinkling with powdered sugar as needed to prevent sticking. Spread reserved 1/2 cup buttercream over top of cake. Using rolling pin as aid, drape marzipan over top of cake. Press gently to adhere. Trim marzipan flush with top of cake; reserve trimmings. Brush excess powdered sugar off marzipan. Using long sharp knife, cut 1/3 inch off each side of dessert to expose strawberries. Cut marzipan trimmings into leaf shapes using small cutter.
- Melt 2 ounces white chocolate in heavy small saucepan over low heat. Transfer chocolate to small parchment cone. Cut off tip to form small opening. Pipe the word Fraisier atop marzipan layer. Garnish with strawberry halves and marzipan leaves. Refrigerate. (Can be prepared 4 hours ahead.)
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- Combine all crust ingredients in small bowl . Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of prepared pan. Bake 15-20 minutes or until edges are lightly browned.
- Spread preserves to within 1/4 inch of edge. Combine all remaining filling ingredients in same bowl. Beat at low speed, scraping bowl often, until well mixed. Sprinkle filling mixture over preserves. Continue baking 20-25 minutes or until edges are lightly browned. Cool completely.
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