Strawberry Poppers Recipes

STRAWBERRY POPPERS

Steps:

• Cut the stem end off each berry, so that it will stand on end.
• Cut a 't' into the other end, about 3/4 through.
• Combine the cream cheese, powdered sugar, vanilla and almond extract; whip with mixer. Pipe into strawberries.
• Sprinkle with nuts and enjoy!

POPOVERS

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

POPOVERS WITH STRAWBERRY BUTTER RECIPE

Steps:

• For the Strawberry butter - whip the butter until soft and fluffy. Then add in powdered sugar, jam, and fresh strawberries that have been diced and partially crushed. Mix together well. Store in an airtight container in the refrigerator.
• Preheat oven to 375 degrees. Grease a popover pan or muffin tin. Combine flour and salt in a medium sized mixing bowl. Set aside.
• Beat the eggs in a mixing bowl until frothy. Heat the milk in the microwave until warm. (be sure it's not hot, just warm)
• Then add the warm milk to the beaten eggs and beat together until combined.
• Then add the flour/salt mixture to the egg and milk mixture and beat or whisk until combined.
• Add to the prepared muffin tin filling 2/3 full.
• For the muffin tin you may want to fill every other cup so that they don't connect together as they grow when cooking. Don't open the oven door during baking because it will cause the popovers to deflate.
• Bake just until golden brown, about 25 to 35 minutes. They will feel dry to the touch and sound hollow when you tap on them. (my pans were dark so the popovers cooked fast)
• After the popovers come out of the oven, pierce the bottom with a knife to let the steam escape.
• Serve immediately with strawberry butter.

STRAWBERRY POPS

Steps:

• Pulse strawberries with sugar and 1/3 cup water in food processor until pureed, with some chunks of berries remaining. Pour half of mixture into a bowl.
• Pulse remainder until smooth. Stir puree into mixture in bowl. Pour into 3-ounce molds or plastic cups, insert sticks or wooden spoons, and freeze until solid, at least 8 hours.