Macerated Strawberry Banana Fritters With Caramel Glaze Recipes

PEAR CAKE WITH CARAMEL GLAZE

Steps:

• Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan; set aside.
• In a large bowl, combine vegetable oil, granulated sugar, and beaten eggs; beat at medium speed of an electric mixer until well blended. Stir in vanilla.
• In a medium bowl, combine flours, baking powder, baking soda, and allspice; stir well.
• Add flour mixture to the sugar mixture alternately with the chopped pear, beating at medium speed until blended. Stir in chopped pecans.
• Pour batter into prepared Bundt pan. Bake for 55 minutes or until a wooden pick inserted into center of cake comes out clean.
• Let cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
• Spoon Caramel Glaze over cake.
• Caramel Glaze:.
• In a small saucepan, melt butter over medium heat; add brown sugar. Cook, stirring constantly, until sugar melts. Remove from heat. Add milk, stirring constantly.
• Add powdered sugar, vanilla, and salt; beat at medium speed of an electric mixer until smooth.

V'S STRAWBERRY GLAZE

Steps:

• Crush enough strawberries to make 1 cup pulp.
• Place pulp in medium saucepan; add 1/2 cup sugar and cornstarch mixture.
• Cook and stir over medium heat 2 minutes or until mixture boils, thickens and is clear.
• Remove saucepan from heat; stir in 1 tablespoon butter and lemon juice.
• Cool to room temperature.

STRAWBERRY-BANANA FRITTERS

Steps:

• Sift flour, baking powder, cinnamon, and salt together in a bowl.
• Whisk eggs and confectioners' sugar together in a large bowl. Add milk, 1 teaspoon oil, and vanilla extract; mix well to combine. Add flour mixture; stir until just combined. Gently fold bananas and strawberries into batter.
• Heat 1/4 cup oil in a large nonstick skillet over medium heat. Scoop 1/4 cup batter at a time into the oil and fry fritters, in batches, until light golden brown, 2 to 3 minutes per side. Drain on paper towels.

BANANA SLICES WITH A STRAWBERRY GLAZE

Steps:

• slice the banana.
• preheat pan on medium heat until hot.
• put the jam or perserves on the hot pan and spread around.
• wait until the jam or perserves are boiling, then dump the sliced banana in.
• smother the banana slices in the boiled jam or perserves.
• take the bananas out of the pan when fully coated in the strawberry jam or perserves.
• let the glazed slices cool until they are warm and not burning hot.
• now you can serve plain, add toppings or whipped cream, and even use them for anything else!

FAMOUS STRAWBERRY FRITTERS

Steps:

• Wash strawberries and dry thoroughly on paper towels; hull and quarter strawberries and place on a dry paper towel.
• Whisk eggs, milk, butter, and vanilla in a bowl; add powdered sugar, salt, and baking powder and combine.
• Add flour and mix to make a smooth batter; let stand at least 30 minutes.
• Mix strawberries into batter.
• Cover a rack with 3 layers of paper towels; heat 1 inch of oil to 375° in a deep flat-bottomed heavy pan (or follow manufacturer's instructions if using an electric fryer).
• Dip a heaping tablespoon of batter carefully into hot oil; oil may foam or bubble; do not fry more than 4 fritters at a time.
• Fry approximately 1 1/2 minutes on each side, turning with a slotted spoon.
• Remove fritters when golden brown and place on prepared rack to drain.
• Cover tops of fritters with additional paper towels.
• Let cool 5 minutes and roll in granulated sugar (or can dust with powdered sugar).
• Serve 3 or 4 fritters on a plate.
• Fritters are best when eaten within 30 minutes; if you wait too long to eat them, the batter becomes soggy.

LINDY'S CHEESECAKE WITH STRAWBERRY GLAZE

Steps:

• Preheat oven to 400 degrees F.
• Combine flour, sugar and lemon peel.
• Make a well in center and drop in egg yolk, butter and vanilla.
• Quickly work together until well blended.
• Wrap in waxed paper and chill 1 hour.
• Detach bottom from springform pan.
• Roll out about 1/3 of the dough 1/8" thick.
• Fit over bottom of buttered 9" springform pan.
• Trim and save extra dough.
• Bake circle of dough about 8-10 minutes or until golden.
• Cool.
• Butter sides of pan and place sides over bottom.
• Turn up oven to 500 degrees F.
• Roll out remaining dough and line pan 3/4 of the way up sides.
• Blend together cream cheese, sugar, flour, grated peels and vanilla until smooth.
• Add eggs, one at a time, mixing well after each addition.
• Blend in cream thoroughly.
• Turn cheese mixture into springform pan and bake 10-12 minutes.
• Reduce heat to 200 degrees F and bake 1 hour.
• Cool in a draft-free place and top with Strawberry Glaze (** Recipe Follows).
• Remove sides of pan and refrigerate cake.
• To Make Strawberry Glaze:.
• Reserve the largest and most attractive berries for the top of cheesecake.
• Crush about 1 cup berries in a saucepan; add sugar, water, cornstarch and salt.
• Stirring constantly,boil mixture for about 2 minutes.
• Blend in butter.
• Remove from heat, pour into blender and puree.
• Let cool slightly.
• Arrange whole berries on cheesecake and spoon glaze over all.
• Chill several hours before serving time.

APPLE BUNDT CAKE WITH CARAMEL GLAZE

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Grease a 12-cup bundt pan.
• In a bowl, sift flour, cinnamon, baking soda, baking powder and salt.
• Sprinkle 3 tablespoons of the flour mixture into the Bundt pan and tilt pan to coat.
• In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat.
• In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixture until combined and thick (about 4 minutes).
• Gradually beat in the remaining flour mixture until combined.
• Fold in the chopped apple mixture and pecans into the batter.
• Transfer to prepared bundt pan.
• Bake for about 1 hour or until the cake tests done.
• Transfer the cake to a rack then prepare the caramel glaze.
• To make the glaze: melt butter in a small heavy-bottomed saucepan.
• Whisk in 1 cup brown sugar then the half and half or cream.
• Continue whisking until the glaze is smooth and comes to a boil.
• Add in 1 teaspoon vanilla, and remove from heat.
• Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan.
• Let the cake sit for 15-20 minutes to absorb the glaze.
• Turn the cake onto a platter, then pour the remaining glaze over the cake.
• Let stand until cool (at least 1 hour) before slicing.