Im looking for any dessert recipes that have strawberry preserves in them. It could be cookies, breads, cakes, anything. It doesn’t really matter. I just bought this jar of delicious strawberry preserves and i want to bake with it.
Giving a full recipe would be great, but if you can’t, just the name of the dessert is fine. 10 points for best answer!
Berry Berry Struesel Bars
1 1/2 c. rolled oats
1 1/4 c. whole wheat flour or AP flour ( i mix them half n half )
1/2 c. b.sugar
3/4 butter , melted
1 1/2 c. blueberries
3/4 c. strawberry preserves
3 tsp. flour
1 tsp. grated lemon or lime peel
Preheat oven to 350 F. Combine oats , flour , b. sugar and butter ; mix until crumbly . Reserve 1 c. mixture for streusel ; set aside . Press remainder into bottom of sprayed 10 inch square pan . Bake 13 – 15 min. or until light golden brown . Cool slightly .
In med. bowl combine berriues , preserves , flour and peel ; mix gently . Spread over the crust . Sprinkle with reserved mixture , patting gently . Bake 20 – 22 min. or until light golden brown . Cool and cut into bars .
ZOMG strawberry short cake owns.
References :
Strawberry Thumbprint Cookies
I just love Thumbprint Cookies because of their versatility. You can make these with or without the nuts and just roll them in sugar. I even made some rolled in green-colored sugar and filled them with strawberry jam for the Christmas holidays.
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
1 cup butter or margarine, softened
3/4 cup sugar
2 large eggs, whites and yolks separated and reserved
1 teaspoon vanilla extract*
2 cups flour
1/4 teaspoon salt
1-1/4 cups finely chopped nuts**
1/2 cup jams, preserves or curds***
Preparation:
Beat butter until creamy. Gradually add sugar. Add egg yolks (reserving egg whites for later) and extract. Mix out 1 cup of flour and add salt to it. Gradually add to butter mixture. Add other cup of flour gradually. Cover and chill at least 1 hour or overnight. Also make sure reserved egg whites are covered and refrigerated, too.
Preheat oven to 350 degrees F. Very lightly grease 2 cookie sheets. Set counter for the rolling process by setting out low-sided bowl with lightly beaten and reserved egg whites and another low-sided bowl for the nuts. Roll dough into 1 to 1-1/2 inch balls. Then roll each ball into egg white and then nuts. Place on cookie sheets 2 inches apart.
Press thumb into each cookie before baking. Bake for 15 minutes. Cool 1 minute on cookie sheet. Move to wire racks for cooling. Press centers again with thumb. When cookies are almost cool, fill centers with jam.
* You may also coordinate the extract with your choice of nuts. Blanched almonds with almond extract, walnuts with black walnut extract, pecans with butter pecan and so on.
**Sugar maybe substituted for the nuts. I rolled some cookies in color sugar, in raw sugar and in regular granulated sugar. The sugar seemed to work better without rolling them in the egg whites, but they better kept their shape with the nuts.
*** When I used a denser preserve, I put some in a glass bowl and heated (5 or 10 seconds only) it in the microwave to thin it out a little. Also, you can make it really easy on yourself by purchasing jams and/or jellies in squirt bottles. If you cool the cookies completely, the holes can be filled with flavored icing instead.
Makes about 3-1/2 dozen.
Enjoy!
References :
This is a typically English dish which can also be made with raspberries which is the more traditional version. TRIFLE…….cut some sponge blocks in half lenthways and spread the preserve in the middle to make a sandwich and layer the bottom of a dish with the blocks. Over this place fresh strawberries, you can soak the strawberries first in a liquer like quantraeu for example to add a bit of zing….then make some custard and place a thickish layer of this over the strawberries then whip some cream until it peaks and spread a thinner layer at the top. If you an get them, crumble some Ammaretti biscuits densly over the cream….serve chilled.
References :
Me, foodie fan.
Berry Berry Struesel Bars
1 1/2 c. rolled oats
1 1/4 c. whole wheat flour or AP flour ( i mix them half n half )
1/2 c. b.sugar
3/4 butter , melted
1 1/2 c. blueberries
3/4 c. strawberry preserves
3 tsp. flour
1 tsp. grated lemon or lime peel
Preheat oven to 350 F. Combine oats , flour , b. sugar and butter ; mix until crumbly . Reserve 1 c. mixture for streusel ; set aside . Press remainder into bottom of sprayed 10 inch square pan . Bake 13 – 15 min. or until light golden brown . Cool slightly .
In med. bowl combine berriues , preserves , flour and peel ; mix gently . Spread over the crust . Sprinkle with reserved mixture , patting gently . Bake 20 – 22 min. or until light golden brown . Cool and cut into bars .
References :
STRAWBERRY SHORTCAKE
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter, cold and cut into chunks
7/8 cup milk
Serve with:
creme filling, confectioners sugar, strawberries and strawberry sauce, a sprig of mint for garnishing
Mix and sift together dry ingredients. Working shortening with fingertips or a pastry cutter as you would make a pie crust or biscuits. Work quickly and keep everything cold.
And liquid gradually and blend only enough to make a soft dough. Turn out onto a lightly floured board. Roll lightly to 1/2" thickness.
Cut into 3 inch squares or with a round to 1/2" cookie cutter, or cut into six to seven inch circles for large shortcakes.
Bake in a preheated 450°F oven until shortcakes are crisp and very light and color, and this will depend on what size shortcake has been cut; the smallest been cooked in as little as 10 minutes or less, and the largest requiring 15 to 20 minutes, depending on your oven. Keep a sharp eye out and watch constantly to avoid scorching.
When done, remove from oven and allow to cool on wire racks, then split into halves as soon as possible.
Serve with a creme filling of whipped cream or pastry cream and top with fresh strawberries, strawberry sauce, and chocolate shavings.
Sprinkle with confectioners sugar and garnish with a sprig of fresh mint.
References :