Recipies

Strawberry Soup

Strawberry Soup Recipe:m
  • 1 1/2 lbs Strawberries
  • 2 tablespoon sugar
  • 2 cups apple juice

Wash, hull and slice strawberries. Add sugar and apple juice. In a blender purée the mixture. Strain through a sieve.
This recipe is needed for the Almond Dumplings in Strawberry Soup recipe.

Almond Dumplings in Strawberry Soup

Dumplings Recipe:
  • 2.5 l buttermilk
  • 4 tablespoon ground almonds
  • 2-3 tablespoon sugar
  • 4 drops pure almond extract
  • 3 sheets gelatine (soaked in cold water)
  • 1 dl whipping cream
  • fresh mint leaves for decoration
Combine buttermilk and ground almonds. Slowly bring to a boil. Add sugar and almond extract. Add gelatine and mix well. Refrigerate until slightly set.
Whip until smooth and add whipping cream to mixture. Refrigerate for 5 hours. Using 2 spoons, form dumplings and add to strawberry soup, decorate with fresh mint leaves.

Lemon-Strawberry Pie Recipe

Crust Recipie:
  • 1 1/2 cups all purpose Flour
  • 2 tablespoons granulated Sugar
  • 1/2 teaspoon Salt
  • 1/3 cup vegetable Oil
  • 3 tablespoons whole Milk

Lemon Filling:

  • 1 cup granulated Sugar
  • 2 tablespoons all purpose Flour
  • 2 teaspoons grated Lemon peel
  • 1/4 cup Lemon juice
  • 1 tablespoon melted Butter
  • 1 cup whole Milk
  • 3 large room temp Eggs; seperated
  • 1 pint Strawberries; reserve 5 -- slice remaining
  • 1/2 cup Strawberry seedless jam-- melted
Heat oven to 325. Have a 9-inch pie plate ready. Crust: Mix flour, sugar and salt in a large bowl. Add oil and milk. Stir with a fork until well blended. (Mixture will be crumbly.) Scatter evenly in ungreased pie plate. Press over bottom and up sides. Press edges into a plain rim. Lemon Filling: Mix sugar, flour and lemon peel in a large bowl. Whisk in lemon juice, butter, milk and egg yolks until blended. Beat egg whites in a large bowl with electric mixer until stiff peaks form when beaters are lifted. Stir gently (fold) into lemon mixture. Pour into crust. Bake 35 to 40 minutes until a pick inserted near center comes out clean and top is golden. Cool completely on wire rack. Cover and refrigerate up to 2 days. UP TO 8 HOURS BEFORE SERVING: Arrange sliced berries on pie beginning at outer edge and leaving a 2 1/2 inch circle empty in center. Fill circle with reserved whole berries. Brush sliced and whole berries with melted jam. Refrigerate until serving.

Stuffed French Toast

Time Saving Note: Since the bread slices need to soak in the egg mixture, you can get everything ready the night before and bake the French toast in the morning. You'll need a loaf of French or Italian bread that's at least 16" long to get slices thick enough to hold the strawberry and cream cheese filling.

Filling
  • 1 package (8 ounces) reduced-fat cream cheese, at room temperature
  • 1/3 cup confectioners' sugar
  • 1 teaspoon almond extract or vanilla
  • 1 1/2 cups sliced strawberries

French Toast

  • 1 loaf day-old French or Italian bread
  • 1 1/4 cups fat-free egg substitute
  • 1 cup skim milk
  • 1 tablespoon vanilla

To make the filling: In a medium bowl, stir the cream cheese until smooth. Stir in the confectioners' sugar and almond extract or vanilla. Fold in the strawberries.

To make the French toast: Cut a small diagonal slice off each end of the bread and discard. Cut the bread diagonally into 10 thick slices. Cut a slit through the top crust of each slice to form a pocket. Divide the filling among the bread slices, stuffing each pocket with the cream-cheese mixture. Lay the slices in a 13" x 9" baking dish.
In a medium bowl, whisk together the egg substitute, milk, and vanilla. Slowly pour over the bread, then turn the slices to coat completely. Cover with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. Turn the slices at least once while soaking.
Preheat the oven to 450 degrees F. Coat a baking sheet with no-stick spray. Place the bread slices about 1" apart on the sheet. Bake for 6 to 10 minutes per side, or until golden. Serve warm.

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