Strawberry Jell O Poke Cake recipes

Results: 23131 - 23138 of 23138
Ingredients (23) Eye: <B>For the apricot custard</B> 2 1/2 cups milk 1 vanilla bean, split lengthwise 6 large egg yolks 2/3 cup sugar 3 tablespoons c... ( more )
- <B>For the apricot custard</B>
- 2 1/2 cups milk
- 1 vanilla bean, split lengthwise
- 6 large egg yolks
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons apricot brandy, or to taste
- 1/2 cup cr&egrave;me fra&icirc;che
- 1/2 cup well-chilled heavy cream
- 6 large fresh apricots, cut into 1/2-inch pieces (about 2 cups)
- <B>For the red berry mixture</B>
- 4 cups strawberries, hulled
- 2 cups, raspberries, picked over
- 2 tablespoons sugar, or to taste
- 1 to 2 tablespoons fresh lemon juice, or to taste
- 1 to 2 tablespoons framboise or Chambord, or to taste
- <B>For the blackberry mixture</B>
- 2 1/2 cups blackberries, picked over
- 1 tablespoon sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon framboise or Chambord
- <a href="/recipes/recipe_views/views/10400">Lemon Almond Spongecake</a>1/4 cup apricot brandy
- raspberries and blackberries for garnish plus additional raspberries as an accompaniment if desired
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Make the apricot custard: In a heavy saucepan scald the milk with the vanilla bean. In a met... ( more )

Servs: 12

Ingredients (20) Eye: Batter: 4 large eggs (no substitutes) 1 1/4 cups milk 2 tablespoons sour cream 1/4 cup butter, melted (for best flavor, no subs... ( more )
- Batter:
- 4 large eggs (no substitutes)
- 1 1/4 cups milk
- 2 tablespoons sour cream
- 1/4 cup butter, melted (for best flavor, no substitutes)
- 3/4 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 to 2 tablespoons sugar
- 1 1/4 teaspoons baking powder
- Filling (see <A HREF="#note">notes</A>):
- 2 (7 1/2- to 8-ounce) packages curd-style farmer cheese
- 1 (15- to 16-ounce) container ricotta cheese, any type
- 2 large eggs or 1/2 cup egg substitute
- 2 to 3 tablespoons sugar
- 2 tablespoons lemon juice
- To serve:
- sour cream
- plain or vanilla yogurt
- applesauce
- sliced fresh strawberries or other fruit
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Though cheese blintzes rate as an all-time favorite in my family, I don't always have the ti... ( more )

Preheat the oven to 350 degrees. Butter a 9 by 13-inch baking dish or coat it with nonstick ... ( more )

Servs: 8

Ingredients (25) Eye: 1 scant tablespoon (1 package) dry yeast 4 tablespoons sugar 3/4 cup lukewarm milk or warm water* 2 1/2 cups all-purpose flour ... ( more )
- 1 scant tablespoon (1 package) dry yeast
- 4 tablespoons sugar
- 3/4 cup lukewarm milk or warm water*
- 2 1/2 cups all-purpose flour
- Pinch of salt
- 1 teaspoon ground cinnamon
- 2 eggs, separated
- 2 tablespoons (1/4 stick) butter or <I>pareve</I> margarine, softened*
- Apricot or strawberry preserves
- Sugar
- Vegetable oil for deep-frying
- *Use butter and milk if serving at a milk meal, and water and <I>pareve</I> margarine for a meat meal.
- <B>Equipment</B>
- Measuring spoons
- Measuring cups
- Mixing bowls
- Spoon
- Sifter
- Clean dish towel
- Rolling pin
- Juice glass
- Deep fryer or heavy pot
- Slotted spoon
- Paper towels
- Tiny spoon
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The young State of Israel has created many of its own customs. One is serving jelly doughnut... ( more )

Child: Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sur... ( more )

Servs: 12

Ingredients (18) Eye: <B>Sorbet</B> 1 1/2 cups water 2/3 cup sugar 2 8-ounce containers cr&egrave;me fra&icirc;che * 1 teaspoon vanilla extract 1 tea... ( more )
- <B>Sorbet</B>
- 1 1/2 cups water
- 2/3 cup sugar
- 2 8-ounce containers cr&egrave;me fra&icirc;che *
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice <B>Shortcakes</B>
- 2 cups all purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup whole milk
- 1 large egg<B>Berries</B>
- 1 1-pint basket strawberries, hulled, sliced
- 1 1/2-pint basket raspberries
- 1 1/2-pint basket blueberries
- 1 1/2-pint basket blackberries
- 1/4 cup sugar
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Berries are in top form here; the filling is a cool, tangy cr&egrave;me fra&icirc;che sorbet... ( more )

For sorbet: Stir 1 1/2 cups water and sugar in heavy small saucepan over medium heat until s... ( more )

Servs: 8

Ingredients (14) Eye: <B>Pastry</b> 4 cups bleached all-purpose flour 2 teaspoons double-acting baking powder 3/4 teaspoon salt 1/3 cup sugar 1 1/2 c... ( more )
- <B>Pastry</b>
- 4 cups bleached all-purpose flour
- 2 teaspoons double-acting baking powder
- 3/4 teaspoon salt
- 1/3 cup sugar
- 1 1/2 cups vegetable shortening, or 1 cup shortening and 1/2 cup chilled butter or margarine
- 4 large egg yolks, or 2 large egg yolks and 1 large egg
- 1/2 cup water, or 1/4 cup water and 1/4 cup milk or sweet white wine
- 2 tablespoons white wine vinegar or mild cider vinegar<B>Jam-Nut Filling</b>
- 1 cup (4 ounces) chopped almonds, hazelnuts, pecans, or walnuts
- 1/2 cup sugar
- 2 cups (24 ounces) apricot preserves, strawberry jam, orange marmalade, or Prune Lekvar
- 1 to 1 1/2 cups (4 to 6 ounces) grated fresh or unsweetened desiccated coconut (optional)
- 1 cup dried currants or raisins (optional)
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This is the pastry version of the popular Franco-German dessert. ( more )

1. To make the pastry: Sift together the flour, baking powder, and salt. Mix in the sugar. ... ( more )

Servs: 8

Ingredients (8) Eye: <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">? C. flour </span> <p /><p c... ( more )
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">? C. flour </span>
- <p /><p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">Dash of salt </span>
- <p /><p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">2 tsp. baking powder </span>
- <p /><p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1 stick (1/4 lb.) butter or margarine (melted in baking dish)</span>
- <p /><p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">? C. milk </span>
- <p /><p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">? C. unsweetened frozen concentrated apple juice </span>
- <p /><p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">2 C. fruit (apples, strawberries, blueberries, and peaches)</span>
- <p />
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This is from the archives of my Grandmother Ethel Eynard.&nbsp; Jefferson City Mo, 1980. ( more )

Make a batter of flour, salt, baking powder, butter, and milk.&nbsp; Mix apple juice with 1 ... ( more )

Ingredients (18) Eye: <B>The starter</B> 1 pound (450g) all-purpose flour (about 4 scant cups/950 ml), plus extra for bowl and working surface 1 1/4 ... ( more )
- <B>The starter</B>
- 1 pound (450g) all-purpose flour (about 4 scant cups/950 ml), plus extra for bowl and working surface
- 1 1/4 teaspoons sea salt, finely ground
- 2 ounces (60g) sugar, about 1/3 cup (83 ml)
- 2/3 ounce (20g) crumbled cake yeast, about 2 tablespoons, or 1 scant tablespoon active dry yeast
- 1/2 cup (125ml) plus 2 tablespoons water
- 3 large eggs, lightly beaten
- Unsalted butter, for greasing bowl
- <B>The dough</B>
- 8 ounces (225g) sugar, about 1 cup (250ml)
- 7 ounces (200g) unsalted butter, softened, plus extra for greasing baking sheets
- 1 pound (450g) all-purpose flour, about 4 scant cups (950ml), plus extra for board and bowl
- 8 egg yolks, lightly beaten with 2 tablespoons water
- About 1/4 cup (65ml) water1 teaspoon orange flower water and/or grated rind of 1 orange
- <B>The glaze</B>
- 4 egg yolks, well beaten
- About 1/4 cup (65ml) melted, unsalted butter
- 1/3 cup (83ml) granulated sugar
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<I><B>Editor's note:</B> The recipe and introductory text below are from Diana Kennedy's boo... ( more )

For the starter: Put the flour, salt, sugar, and yeast into a mixing bowl and gradually beat... ( more )

Servs: 1

Ingredients (33) Eye: 1 1/2 - 2 pounds of pork shoulder; separate bone, fat & gristle; cube meat to 3/4 inch (see note 1) 13-16 ounces of roasted gre... ( more )
- 1 1/2 - 2 pounds of pork shoulder; separate bone, fat & gristle; cube meat to 3/4 inch
- (see note 1)
- 13-16 ounces of roasted green chile; chopped
- (see note 2)
- 3-6 cloves of fresh garlic; minced (to taste)
- 2 onions; chopped to 1/4 inch;
- (see note 3)
- 28-42 chicken stock or 2-3 of 14 oz. cans of low sodium chicken broth
- (see note 4)
- 1 cube chicken flavored buoillon,
- (see note 4)
- 2 teaspoons of ground cumin (to taste)
- (see note 5)
- Pinch of white pepper (to taste)
- (see note 6)
- 1/8 teaspoon of black pepper (to taste)
- (see note 6)
- 1 heaping teaspoon dried oregano (to taste)
- (see note 7)
- Salt (to taste)
- (see note 8)
- 1 tablespoon of flour
- Vegetable cooking oil; as needed
- Notes:
- 1. Preferred are steaks with bone from a blade roast. This cut is easier to work with when separating the meat, bone, fat & gristle. This may seem tedious but all parts will be used.
- Do not confuse this with the loin blade chop. This cut has a nice balance of meat and fat.
- 2. Preferred is frozen or fresh New Mexico roasted green chile. The canned chile seems to give a taste of vinegar. A good brand is Bueno (www.buenofoods.com) as they have a mild chopped and a very nice Autumn Roast. Some fresh minced jalapeño can als
- 3. Preferred is the white onion as the taste is a bit stronger than the yellow onion.
- 4. Chicken stock adds the needed depth to the soup. To make a rich chicken stock is a challenge of its own. However, use of canned low sodium chicken broth, supplemented by a good chicken flavored bullion, is a good substitute. A preferred brand of b
- 5. The use of cumin in green chile is cause for discussion within the families. Here, it is a preferred ingredient that adds a needed quality. The use of cumin is actually overshadowed by the discussion for the use of cilantro, some of the family bel
- 6. The use of any type of ground pepper in green chile is another point of discussion. However, the use black and white ground pepper adds a nice dimension.
- 7. The use of dried oregano is a basic. Remember to crush the oregano before adding.This releases the rich flavors and wonderful smells.An Italian seasoning herb blend also works very nicely.
- 8. The use of fine grain sea salt has become a recent preference. This is a recent change.
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Cooking Tools:4 quart or bigger stockpot; Use traditional cookware instead of non-stick cook... ( more )

Prep: 30m Cook: 60m Servs: 8

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