Strawberrieswithkahluacream Recipes

Steps:

• Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.

Steps:

• Mix the sour cream, vanilla and sugar together.
• Cut the strawberries into halves and place in serving dishes.
• Pour the cream mixture over the strawberries.
• Top with whipped cream if desired and serve.

Steps:

• For the Kahlua cream, put the ingredients (except the heavy cream) in a food processor. Process until combined, scraping down sides as needed. Add the cream and process again briefly. Refrigerate until needed.
• If strawberries are different sizes, cut the largest ones in half. Otherwise leave whole.
• When you are ready to make the berries and pecans, preheat oven to 350 degrees. *If you decide not to roast the berries, you can stir the berry ingredients together and put them in the fridge to marinate for a few hours. and skip steps 5 and 6.
• Chop pecans. Spread them on a baking tray. Toast them in the oven for about 8 minutes. Cool.
• Put berries in an oven-proof pan (such as glass) on a sheet of baking paper. Sprinkle with castor sugar, maple syrup and balsamic vinegar. Stir well.
• Roast strawberries in oven for 15 minutes, shaking the pan or stirring every 5 minutes.
• Dish the berries into bowls and spoon over any pan juices. Serve immediately, topped with a good dollop of Kahlua cream. Garnish with toasted pecans. Add mint sprigs (if desired).

Steps:

• Mix cubed strawberries with 2 tablespoons granulated sugar and set aside for 30 minutes.
• Preheat the oven to 400 degrees F.
• Combine the cream cheese, grated ginger and remaining teaspoon granulated sugar in a bowl. Mix well.
• Place an Empanada Disc on the counter, then spoon 1 tablespoon cream cheese mixture in the center. Add 3 to 4 strawberry cubes on top. Close by hand or with a fork. Repeat with remaining discs and filling.
• Bake until browned, about 10 minutes. Sprinkle powdered sugar on top. Serve warm or at room temperature.
• Stir flour and salt together in a bowl.
• Blend the shortening into the flour mixture with a metal spoon or hands until well blended.
• Combine the egg with 2/3 cup room temperature water. Stir 1/2 cup egg mixture into the flour until the dough starts to come together smoothly. Keep kneading the dough, adding more of the egg mixture as needed (you may need a little more water). The dough should be smooth.
• Cover the dough with plastic wrap and refrigerate at least 1 hour but preferably overnight.
• Place dough on a floured surface and roll into desired thickness before cutting. Use a 3-inch round cutter for the discs.

Steps:

• Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
• Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.

Steps:

• Toss strawberries and bananas in bowl. Spoon evenly into 6 dessert dishes.
• Mix sour cream and sugar until well blended. Spoon evenly over fruit mixture. Serve immediately.

Steps:

• Place the strawberries in a large bowl. Sprinkle the sugar evenly over the berries, and stir to evenly coat all of the fruit. Let stand at room temperature for 10 minutes, stirring occasionally. Cover and chill until ready to serve.

Steps:

• In a blender, combine ice cream, frozen strawberries, and milk; puree on high speed until smooth. Pour into four chilled glasses. Serve immediately, over ice, if desired.