Strawberryswirl Recipes

Steps:

• Heat oven to 350°F.
• Grease and flour 2 (8- or 9-inch) round pans. Prepare cake batter as directed on package; pour half into medium bowl. Add dry gelatin mix; stir until blended. Spoon half the white batter and half the pink batter, side by side, into each prepared pan; swirl gently with spoon.
• Bake 30 min. Cool cakes 30 min. in pans. Remove to wire racks; cool completely.
• Mix sour cream and sugar in medium bowl until blended. Gently stir in COOL WHIP. Stack cake layers on plate, filling with 1 cup of the COOL WHIP mixture and 1 cup berries. Frost top and side with remaining COOL WHIP mixture. Top with remaining berries.

Steps:

• Make swirl first.
• Mix all ingredients together until smooth. Set aside.
• Grease and flour one 9x5 loaf pan.
• Preheat oven to 350 degrees F.
• Make bread.
• Combine dry ingredients.
• Combine strawberries, margarine, egg, and water.
• Mix strawberry mixture into dry ingredients just till moistened.
• Pour all but 2 cups into prepared loaf pan.
• Pour cream cheese swirl mixture over strawberry batter: top with reserved strawberry batter.
• Cut through batter with a knife to create swirl.
• Bake 1 hour and 10 minutes. Cool on wire rack for 10 minutes, remove from pan, cool completely before cutting.
• Store tightly wrapped in plastic in refrigerator. Keeps several months if wrapped well and frozen.

Steps:

• In a large saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Remove from the heat; allow to cool. Pour butter into a 13x9-in. baking dish; set aside. , In a small bowl, cut shortening into flour until mixture resembles coarse crumbs. Stir in milk until moistened. , Turn onto a lightly floured surface; knead until smooth, about 8-10 times. Roll into a 12x8-in. rectangle; sprinkle with the strawberries. Roll up, jelly-roll style, starting with a long side; seal the seam. Cut into 12 slices. Place with cut side down over butter. Carefully pour syrup around rolls. , Bake at 350° for 40-45 minutes or until golden brown and edges are bubbly. Serve warm with whipped cream if desired.

Steps:

• CRUST: Mix and press into 9X13 pan.
• Reserve a few crumbs to garnish the top.
• FILLING: Dissolve the Jello in boiling water.
• Add the strawberries and the lemon juice.
• Let stand until fairly firm.
• Pour over crust.
• TOPPING: Mix the cream cheese, milk and icing sugar together. (I usually beat the cream cheese with the milk until smooth then beat in the icing sugar).
• Mix in with the prepared Dream Whip.
• Spread on top of strawberry layer.
• Top with reserved crumbs.
• CHILL in fridge until ready to serve.
• NOTE VARIATIONS: For a different look I have kept out about 1/2 cup plain Jello (before the strawberries were added) and mixed in with the topping for a nice pink color.
• I have also used frozen strawberries in liquid and just cut back a bit on the boiling water.
• I have used 2 packages small Jello (instead of a large). A friend used lemon Jello and pineapple.
• The variations are endless.
• I hope you enjoy this as much as we do.
• Prep time is approximate and does not include standing time.

Steps:

• When ice cream is frozen, fold in 1/2 cup Strawberry Syrup and Strawberry Puree with a wooden spoon until barely mixed.

Steps:

• Place the strawberries, yogurt, cream, tahini and sugar in a blender or food processor, and blitz, scraping down the sides as needed, until smooth.
• Crumble the halvah on top and stir through to distribute. Serve in chilled glasses with more halvah crumbled on top. Eat quickly.