ANGEL FOOD CAKE WITH BROWN SUGAR CRUMBS AND STRAWBERRIES
Provided by Tyler Florence
Categories dessert
Time 2h30m
Yield 6 mini cakes
Number Of Ingredients 22
Steps:
- For the angel food cake: Preheat the oven to 350 degrees F. Grease and flour 6 mini Bundt pans.
- Sift the confectioners' sugar, cake flour and salt onto a sheet of parchment paper. Sift again.
- Beat the egg whites in a large bowl with an electric mixer on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 5 minutes. Gradually beat in the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high and continue beating until stiff, shiny peaks form, 12 to 15 minutes. Add the vanilla and beat a few seconds to combine.
- Sprinkle one-quarter of the flour mixture over the egg white mixture and gently fold with a rubber spatula. Fold in the remaining flour mixture in 3 additions. Transfer the batter to the prepared Bundt pans.
- Bake until the cakes feel springy and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Invert the pans onto a funnel or the neck of a bottle and let cool completely. Loosen the edges of the cakes with a small knife, tap the sides of the pans against the counter, and unmold.
- For the strawberry sauce: Add the strawberries, sugar and lemon juice to a small saucepan over medium heat. Cook, stirring, until the strawberries have broken down and the mixture is soupy, about 15 minutes. Transfer to a blender and pulse until smooth. Strain back into the pot. Bring to a boil and stir in the cornstarch, making sure to avoid lumps. Remove from the heat and stir in the butter. Allow to cool, then transfer to a squeeze bottle.
- For the brown sugar-creme fraiche whipped cream: Whip the cream until firm peaks form using a whisk or electric mixer. Fold in the creme fraiche and brown sugar.
- For the crumbs: Preheat the oven to 300 degrees F. Line a rimmed baking sheet with parchment.
- Combine the flour, granulated sugar, light brown sugar, baking powder and salt in a medium bowl. Add the oil and vanilla. Using your hands, mix until no dry spots remain and large clumps form when mixture is pressed together. Break up the mixture into clusters (some small, some large) and spread onto the prepared baking sheet.
- Bake, stirring occasionally, until the crumble is light golden brown and crunchy, 10 to 12 minutes. (It will get crunchier as it cools.) Let cool completely.
- Place the cakes on serving plates. Top with strawberry sauce, whipped cream and crumbs.
STRAWBERRY CRISP
The absolute best strawberry crisp recipe! Easy to make with a buttery oat topping and juicy filling. Perfect for fresh or frozen berries!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h
Number Of Ingredients 17
Steps:
- Place a rack in the center of your oven and heat the oven to 375 degrees F. Prepare the topping: In a medium microwave-safe bowl, place the butter and coconut oil. Heat the butter in the microwave for 30 seconds, then continue heating in 15-second bursts, just until the butter and coconut oil melt. Add the oats, flour, baking powder, cinnamon, salt, granulated sugar, coconut sugar, and lemon zest. Stir until clumps form (some will be small and some will be large). Place in the refrigerator while you prepare the filling.
- Hull and quarter the strawberries (you will have about 6 cups total), then place them in a large mixing bowl. Add the cornstarch, honey, lemon juice, and vanilla. Stir to combine. Transfer to a 9x9-inch baking dish, including any juices that collect in the bottom of the bowl.
- Remove the topping from the refrigerator and scatter it evenly over the strawberries. Bake until the topping is golden brown in places and the fruit is hot and bubbling, about 40 to 50 minutes. Check the topping at the 20-minute mark. If it is browning more quickly than you would like, loosely tent the pan with foil, then continue baking as directed. Remove from the oven and let cool a few minutes. Enjoy warm with a big scoop of vanilla ice cream.
Nutrition Facts : ServingSize 1 (of 8), Calories 293 kcal, Carbohydrate 44 g, Protein 3 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 15 mg, Fiber 4 g, Sugar 25 g, TransFat 0.2 g, UnsaturatedFat 3 g
BROWN SUGAR SALMON WITH STRAWBERRIES
I first tasted strawberries and cucumber together when living in the UK; now they make a delicious relish for salmon. -Judith Foreman, Alexandria, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (2 cups relish).
Number Of Ingredients 14
Steps:
- In a small bowl, mix the first five ingredients; rub over flesh side of salmon. Refrigerate, covered, 1 hour., For relish, in another bowl, mix mint, oil, lemon juice, lemon peel and sugar. Add strawberries and cucumber; toss to coat., Lightly oil grill rack. Place salmon on grill rack, skin side down. Grill, covered, over medium heat 8-10 minutes or until fish flakes easily with a fork. Serve with relish.
Nutrition Facts : Calories 375 calories, Fat 20g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 375mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
BROWN SUGAR STRAWBERRIES
Here's a quick dessert that adds a touch of springtime to any time of the year.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- Rinse and dry strawberries, but do not hull.
- Place strawberries in serving bowl. Place yogurt and brown sugar in 2 separate bowls. To eat, dip strawberries into yogurt, then into brown sugar.
Nutrition Facts : Calories 50, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg
SOUR CREAM ICE CREAM WITH BROWN SUGAR STRAWBERRY SWIRL
Wait to make this until good strawberries are available, because this fool-proof method lets their flavor and texture really shine through. Tangy from the sour cream, this is imbued with a caramel-tinged brown sugar sauce, and the ice cream itself has a soft but not runny texture. Think Mister Softee meets artisanal.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 45m
Yield About 1 quart
Number Of Ingredients 10
Steps:
- In a medium-size heavy saucepan, combine 1/2 cup granulated sugar with cream and milk. Bring to a simmer; turn off heat.
- Whisk together egg yolks and remaining 1/2 cup granulated sugar. Whisking constantly, slowly add about half (a cup or so) of hot cream mixture to yolks. Pour yolk mixture into saucepan with remaining cream. Cook, stirring constantly, over moderately low heat until mixture thickens enough to coat back of a spoon, about 7 minutes: do not let it come to a simmer or it will curdle. Immediately strain custard into a clean bowl. Whisk in sour cream, vanilla and salt. Cover custard tightly with plastic wrap and chill at least 3 hours or up to 3 days.
- About an hour before you want to serve ice cream, combine strawberries and brown sugar in a bowl for 15 minutes. Transfer berries and accumulated juices to a skillet and bring just to a simmer. Remove from heat and stir in brandy. Use a slotted spoon to transfer berries to a bowl. Simmer juices in skillet until syrupy, about 5 minutes. Pour syrup over strawberries. Chill mixture in freezer until thoroughly cool but not frozen (15 to 30 minutes).
- Churn custard in an ice cream machine according to manufacturer's directions. When ice cream has reached a soft-serve consistency, transfer to a bowl and swirl in the strawberry mixture with a quick folding action (you want to see red and white swirls, not pink). Serve immediately.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 37 milligrams, Sugar 16 grams
SUGAR STRAWBERRIES
Make and share this Sugar Strawberries recipe from Food.com.
Provided by maggie wendel
Categories Dessert
Time 1h
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Cut strawberries in half and place in a bowl.
- Pour the sugar on top of the strawberries.
- Refrigerate for about one hour or until juicy.
BROWN SUGAR STRAWBERRIES
We were served this very simple and delicious dessert at a friend's house yesterday. Both the adults and the kids had a great time dipping and devouring!
Provided by Mirj2338
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Rinse and dry strawberries but do not hull.
- Place strawberries in serving bowl.
- Place yogurt and brown sugar in 2 separate bowls.
- To eat, dip strawberries into yogurt and then into brown sugar.
STRAWBERRIES WITH SOUR CREAM AND BROWN SUGAR
I didn't believe this would be good either until I tried it. It's good for calorie counters who don't want to sacrifice flavor. The sour creams blends well with the sugar, making the whole thing taste like strawberries with whipped cream.
Provided by Milla
Categories Breakfast
Time 1m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Dipped your clean strawberry into the sour cream (coat it well) and then into the brown sugar.
- Enjoy!
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