Pink Strawberry Glaze Recipes

Steps:

• For the doughnuts: Sift together the flour, baking powder, salt, baking soda and nutmeg in a large bowl. In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, buttermilk, sour cream, melted butter, vanilla and eggs. Beat on medium speed until fluffy, about 2 minutes.
• With the mixer on low, add the dry ingredients, mixing until just blended. It will be quite wet, so refrigerate for at least 30 minutes.
• Heavily flour a work surface and your hands. Remove the dough from the bowl, place it on your work surface and pat the dough into 9 1/2-by-11-inch rectangle about 1/2-inch thick. Cut out doughnuts with a floured doughnut cutter to make 6 doughnuts and 6 doughnut holes. Pat out the dough scraps to make 3 more doughnuts and doughnut holes. Set aside on a tray.
• Meanwhile, fill a large heavy pot with 2 inches of oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Fry the doughnuts and doughnut holes a few at a time until golden brown, 1 to 2 minutes. Gently flip and continue to fry until golden brown, 1 to 2 minutes more. When both sides are golden brown, carefully transfer the doughnuts to a cooling rack lined with paper towels. Continue until all the doughnuts are fried.
• For the glaze: Combine the strawberries, water, vinegar and vanilla bean in a small pot over medium heat. Cook until juicy, about 10 minutes. Let cool slightly then blend until smooth. Pour into a bowl, add the confectioners' sugar and whisk thoroughly until light pink.
• Move the doughnuts onto a cooling rack. Pour the glaze over the doughnuts and top with sprinkles. Let the doughnuts set for 5 minutes before enjoying.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Mash 1 cup strawberries; set aside. In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. If desired, stir in food coloring. Cook and stir 3 minutes more. Cool for 10 minutes. , Spread about 1/3 cup glaze over bottom and sides of crust. Halve remaining strawberries; arrange in crust. Spoon remaining glaze over berries. Chill for 1-2 hours. Just before serving, garnish with whipped cream.

Steps:

• Blend or puree the strawberries into a liquid.
• Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat.
• Immediately add butter and lemon juice; stir until butter has melted. Allow to cool before serving.

Steps:

• Place the strawberries and 2 tbsp water in a small saucepan and cook over medium heat until thick- up to 30 minutes.
• Run the contents through a food mill and strain into a small saucepan.
• Add 1/2 c sugar and cook until sugar dissolves and mixture thickens to a syrup - about 15 minutes.
• Combine powdered sugar, butter, vanilla and 4 tbsp of the syrup in a medium bowl. Whisk until smooth. Use immediately.