Food’s Market

Strawberry Shortcake Skewers Biscuit Rounds: 1 can of grands biscuits 1 egg white 1 tablespoon water sugar for sprinkling 20 large strawberries, 2 slices per strawberry Cream: 2 cups heavy cream ½ jar marshmallow fluff 3 tbsp sugar Preheat oven to 350 degrees. On a lightly floured surface, roll a biscuit into a 5-inch circle. Cut 7 – 1-1/2 inch circles and place on a cookie sheet sprayed with non stick cooking spray. Whisk together the egg white and water.  Brush on each biscuit and sprinkle with sugar. Bake 10 minutes or until golden brown. While the biscuits are baking prepare the strawberries.  Cut two 1/2 inch slices from each strawberry.  I also kept the two slices stacked on themselves, so I could use the same strawberry for one skewer.  This way they fit together better.  Once the biscuits are baked, transfer to a cooling rack and let them cool… Strawberry Cupcakes with Cheesecake Filling Ingredients For the Cupcakes 1 strawberry cake mix 1/3 c. oil 3 eggs 1 1/4 c. water 1/4 c. sour cream For the Cheesecake Filling 4 oz. cream cheese 1/2 c. sour cream 1/4 c. milk 1/2 pkg. (3.4 oz.) instant vanilla pudding mix 1 c. frozen whipped topping, thawed For the Strawberry Butter Cream 1/2 c. shortening 1/2 c. butter, room temperature 1/8 tsp. salt 1 tbsp. water 1 tbsp. strawberry preserves, melted 1/2 tsp. vanilla extract 1/2 tsp. strawberry extract 1/2 c. finely chopped strawberries 4 1/2 c. powdered sugar Directions Beat the cake mix, oil, water, sour cream and eggs for 2 minutes. Fill cupcake liners 3/4 full. Bake at 350* for 20 – 22 minutes, or until the tops spring back. Cool on a wire rack. Use a melon scooper and scoop out a small hole for the cheesecake filling…. Strawberry Coconut Macaroons Recipe Ingredients 14 ounces, weight Sweetened Shredded Coconut ⅔ cups Granulated Sugar 3 Large Egg Whites ¼ teaspoons Sea Salt 1 cup Fresh Strawberries, Hulled, Sliced In Half Lengthwise Instructions Preheat the oven to 325ºF. Line a baking sheet with parchment paper. In the bowl of a food processor, blend the coconut for 1 minute. Add the sugar and blend for another minute. Add the egg whites and sea salt and blend for another minute. Pulse in the strawberries until they are largely but not fully broken down. Some of the batter will be white, and other parts will be red. Resist stirring them together. Using a melon ball scooper, or a tablespoon, scoop batter into 1-inch mounds, place on the prepared baking sheet. Bake for 25-30 minutes (time will vary with different ovens; I clocked mine at about 32 minutes), or until slightly golden on…   Dulce Quesadilla Recipe Ingredients: 2 medium (Mission Super Soft) flour tortillas (spread olive oil on one side of each tortilla) ¼ cup of chocolate chips (semi-sweet or dark) 1 banana, sliced 3-5 strawberries, sliced ¼ cup of peanut butter, smooth 2 teaspoons sugar (separated into 1 teaspoon portions) 2 teaspoons cinnamon (separated into 1 teaspoon portions)  Directions: Preheat over to 350 degrees. Rub olive oil on one side of each tortilla. Place one tortilla on cutting board with olive oil side down. Spread peanut butter on the tortilla. Place banana slices on peanut butter, then strawberries on the bananas. Sprinkle chocolate chips over the fruit. Close the quesadilla with the other tortilla. Sprinkle half of the cinnamon and sugar mixture over the quesadilla. Place in oven and bake for 7 minutes, flip the quesadilla, sprinkle with other half of cinnamon and sugar, and return to oven. Bake for…   Strawberry White Chocolate Pie Recipe Ingredients: CRUST: 1 1/2 C graham cracker crumbs 5 T butter, melted dash salt FILLING: 12 ounces cream cheese, softened (1 1/2 packages) 2 C powdered sugar 1/2 C white chocolate chips 1 1/2 T orange juice (fresh please) 2 C cool whip dash of salt TOPPING: 1 pound strawberries, sliced 3 T white chocolate chips Directions: Grab some graham crackers (a little more than one package should do it) and toss them into a small food processor (I used my Ninga blender). Grind them into fine crumbs. You need 1 1/2 cups graham cracker crumbs. Pour 5 tablespoons melted butter over the top of the crumbs. Add a dash of salt and blend the butter into the crumbs. Pour the buttery crumbs into a regular sized pie dish. Using a small measuring cup form the crust to the pan, pressing firmly both…   Roasted Strawberry, Brie + Chocolate Grilled Cheese makes 2 sandwiches 6 strawberries, quartered 1/2 teaspoon canola oil pinch of salt 2 tablespoons butter 4 thick-cut slices of multigrain bread 2-3 ounces of brie cheese, sliced 1-2 ounces high-quality chocolate Preheat oven to 375 degrees. Toss strawberries with oil and salt, then spread on a baking sheet and roast for 20 minutes. Heat a large skillet or grilled over medium-low heat. Butter the sides of two slices of bread, place them on the skillet buttered-side down, then layer on a few slices of cheese, chocolate and strawberries. Top with a few more slices of cheese, then butter one side of the other bread slices, and place on top of the cheese. Cook for 2-3 minutes or until the cheese has started to melt, then gently flip the sandwich and cook until golden. Serve immediately!…   Strawberry Cream Cheese Coffee Cake Butter Cake & Crumb Topping: 2 cups all purpose flour 3/4 cup sugar 1/2 cup butter, cold and cut into chunks 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 3/4 cup sour cream (full fat) 1 large egg 1 tsp vanilla extract Cream Cheese Filling: 1 – 8oz cream cheese, room temperature 1/4 cup sugar 1 large egg Strawberry Filling: 1 1/2 cup fresh strawberries, cut into pieces 3 tbsp sugar 3 tsp water 1.5 tsp cornstarch Directions: Preheat the oven to 350F. Line an 8 inch round pan with removable bottom with non-stick baking paper. Prepare the strawberry jam. Combine the cornstarch and water to make a slurry in a bowl. Mix the strawberries and sugar in a pan. Cook over low heat until the strawberries release their juices about 5 minutes, then add the cornstarch mix and stir… Ingredients 3 tablespoons cornstarch 2 tablespoons all-purpose flour 1/4 teaspoon salt 1 cup sugar, divided 3 cups half-and-half 6 egg yolks 2 teaspoons vanilla extract 1 (9-oz.) package chocolate wafer cookies 1/2 (4-oz.) semisweet chocolate baking bar, chopped 1/2 cup butter, melted 1 qt. fresh strawberries 1/4 cup red currant jelly 1 tablespoon orange liqueur Preparation Whisk together first 3 ingredients and 2/3 cup sugar in a medium-size heavy saucepan. Whisk together half-and-half and next 2 ingredients in a small bowl; gradually add to cornstarch mixture, whisking constantly. Bring to a boil over medium heat, whisking constantly, and cook, whisking constantly, 1 minute. Remove from heat, and transfer to a bowl; cover and chill 4 to 24 hours. Preheat oven to 350°. Pulse wafer cookies and chopped chocolate in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumb mixture, melted butter, and remaining 1/3 cup sugar; firmly press mixture on bottom, up sides, and onto lip… Ingredients 1 cup chopped pecans Parchment paper Masking tape 2 tablespoons cornstarch 1/8 teaspoon salt 2 cups sugar, divided 7 egg whites, at room temperature 1/2 teaspoon cream of tartar 2 (8-oz.) containers mascarpone cheese 2 teaspoons vanilla extract 3 cups whipping cream 4 1/2 cups sliced fresh strawberries Halved fresh strawberries Preparation Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Remove from oven, and cool completely (about 10 minutes). Reduce oven temperature to 250°. Cover 2 large baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn paper over; secure with masking tape. Process cornstarch, salt, toasted pecans, and 1/2 cup sugar in a food processor 40 to 45 seconds or until pecans are finely ground. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add 1… Ingredients: 6 large eggs 1/2 cup brown sugar (95g) 400 g dark chocolate (use a quality chocolate) 1 tablespoon brandy 1 teaspoon ground cinnamon 300 ml double heavy cream (Australian double thick cream) 1 tablespoon icing sugar, for dusting 16 strawberries, to serve extra heavy cream or whipped cream, for serving Directions: Preheat oven to 180°C / 350°F Grease well a 22cm round cake tin and line the base with baking paper. This cake is best cooked in a tin that has a removable base as it is much easier to remove from the tin for serving. Place the sugar and eggs in a bowl, beat together for 10 minutes, or until creamy, using a stand mixer/electric beaters. Meanwhile, chop the chocolate into small pieces and place in a heatproof bowl. Bring a saucepan of water to the boil and then remove it from the heat. Sit the bowl…