Grandmas Strawberry Or Lemon Fluff Recipes

STRAWBERRY LEMON BLONDIES

Steps:

• Preheat the oven to 350F
• Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.
• Cream the butter and sugar until fluffy. Beat in the egg.
• When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok.
• Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
• Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time.
• Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't over-bake these, or they will dry out. Let cool on a rack.
• Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.
• Spread the glaze over the cooled blondies. Let the glaze set before slicing.

LIGHT LEMON FLUFF DESSERT

Steps:

• Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours., In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool., In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

LEMON FLUFF DESSERT

Steps:

• Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.

STRAWBERRY FLUFF

Steps:

• Mix all crust ingredients together and press into a 13'' x 9'' pan. I use a food processor to crumb my gram crackers.
• Then mix your crust layer until it is the consistency of frosting and spread it over your crust. Put in refrigerator until you are ready for topping.
• In a big bowl have your Cool Whip waiting to add jello mixture to. Be sure you have the extra 1 C of Cool Whip waiting on the side. Then boil 1/2 C water and add your jello -- mix well with fork -- then add yogurt. Add that mixture to your Cool Whip -- FOLD with spoon or rubber spatula (DO NOT USE BLENDER IT WILL NOT SET UP! LEARNED THAT FROM EXPERIENCE)! After that is mixed well and there is no residue at the bottom add on top of your crust layer.
• Now put that in the refrigerator for 1 hours Add final cup of Kool Whip to the top of strawberry mixture. The add your extra crust crumbs on top of that! Your done, enjoy!
• I would love to know what you think of this recipe please let me know! I will post pictures soon!

GRANDMA'S STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 450°. Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg and half-and-half. Add all at once to crumb mixture; stir just until moistened. , Spread batter into a greased 8-in. round baking pan, slightly building up the edges. Bake until golden brown, 16-18 minutes. Remove from pan; cool on a wire rack. , Beat heavy cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Split cake in half crosswise; butter bottom layer. Spoon half the strawberries over bottom layer. Spread with some whipped cream. Cover with top cake layer. Top with remaining berries and whipped cream. Cut into wedges.

GRANDMA'S STRAWBERRY OR LEMON FLUFF

Steps:

• Chill can of evaporated milk for 3 to 4 hours. Must be icy cold.
• Dissolve jello in hot water and chill until partially set.
• Whip jello until light and fluffy while adding either lemon juice or strawberry juice.
• Whip evaporated milk until firmly mounded adding sugar slowly.
• Fold whipped milk into jello mixture; add drained strawberries if using and turn out into a 13 X 9 cake pan and return to fridge for at least 2 hours while it continues to set.
• Crust;.
• Add melted butter to graham cracker crumbs and line sides and bottom of cake pan. Reserve 1/4 cup to top dessert after frosting with whipped cream. Note; if you feel creative, this recipe can be adapted to other flavors and fruit.