Strawberry Lemonade Sangria*

Ingredients:

2 lemons, sliced

1 pint fresh strawberries, hulled and sliced

1 (750ml) bottle sauvignon blac (or favored white wine)

1 cup lemonade

1 cup lemon-lime soda

mint sprigs, for garnish (optional)

Instructions:

1)Add lemon slices and sliced strawberries to a pitcher. Pour in wine.

2)Cover and refrigerate at least 4 hours before serving for best results.

3)Mix with soda right before serving to preserve carbonation. Garnish with fresh mint sprigs, if desired. 

Last for 3 days in the fridge.

theblondcook.com strawberry lemonade sangria

Strawberries and Cream Scones*

Ingredients:

2 1/2 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/3 cup granulated sugar
1 stick (4oz) unsalted butter, VERY cold and cut into tiny pieces
1 large egg
1/2 cup whole milk
2 Tbsp heavy cream
1 cup fresh strawberries, hulled and quartered (larger pieces work better)

For the Egg Wash:

1 large egg, beaten
1 tsp milk or water
2 Tbsp sugar, for sprinkling

For Glaze:

2 Tbsp heavy cream
3/2 cup confectioners' sugar
1 tsp vanilla extract
Tiny pinch of salt (1/8 tsp or less)


Instructions:

1. Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside. 
2. In a large bowl combine flour, salt, baking powder, baking soda and sugar; mix well to combine
3. Cut the butter into small cubes then work it into the mixture (using your fingers, two forks or a pastry cutter) until it resembles a coarse meal.
4. In a small bowl whisk together the egg, milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened. 
5. Add strawberries and using a rubber spatula gently fold them into the dough. Don't worry if some of the berries break up a bit
6. Empty the loose dough out onto a clean, floured work surface, that shape the dough into a 8-inch circle. You may need to knead the mixture a few times to get it to a workable texture.
7. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2 inches apart.
8. Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
9. Bake for 18 minutes, or until light golden brown.
10. All ow scones to cool for 10 minutes on the baking sheet in the meantime you can make the glaze.
11. In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over semi-warm scones and serve warm.

strawberries-and-cream-scones at bakerbynature.com


*Flaky and moist scones that are great warm with tea or coffee. Best eaten the same day.

Lemon Pound Cake with Fresh Strawberry Icing*

Ingredients:

3 Cups all- purpose flour
1 Tablespoon baking powder
3/4 teaspoon salt
3 Cups granulated sugar
1 cup unsalted butter, room temperature (Eath Balance for dairy free)
1/2 cup shortening, room temperature
5 large eggs
1 Cup whole milk (almond milk works too)
6 Tablespoons lemon juice (fresh squeezed)
(Icing Ingredients below)

Directions:

1) Preheat the oven to 350 degrees. Butter and flour your pans. This recipe makes either one large Bundt pan or two large loaf pans.

2) Sift flour, baking powder, and salt. Set aside.

3) Cream butter, shortening and sugar until the mixture comes together and it is no longer lumpy. Add eggs one at a time, beating just until incorporated.

4) Add flour mixture in three additions alternating with milk, starting and ending with flour (yes, this is important). Don't worry it your batter appears curdled after adding the milk. It's all good. Mix after each addition only until just blended.

5) Add the lemon juice. Mix well. It might look curdled. Don't worry here either.

6) Working quickly, pour batter into prepared pans until they are a little more then 3/4 full. (Will go flat if delayed)

7) Bake cakes until tester comes out with only a few crumbs attached. Approximately 55 minutes for a large Bundt pan and 35 minutes for small pans.





Fresh Strawberry Icing 

Ingredients:

1 Cup strawberries
4 Cups powdered sugar
2 Tablespoons unsalted butter, very soft but not melted
2 Tablespoons light corn syrup
1/2 teaspoon vanilla extract

1) Sift your powdered sugar after measuring and set it aside. Coarsely chop the hulled strawberries.

2) Add strawberries and 1/4 cup powdered sugar to Nurtibullet. Blend until the strawberries are completely pureed.

3) Blend the butter, corn syrup and vanilla extract into the strawberry juice.

4) Stir the remaining powdered sugar into the strawberry mixture. Add a little powdered sugar at a time to get the right consinsity. If it is still to thin, add more powdered sugar. If it's too thick add a tablespoon of water.

http://americanheritagecooking.com/2013/07/lemon-pound-cake-strawberry-icing/

*This dense and moist cake is great with tea. Maybe add a little lemon EO next time for a little extra kick. It disappears very quickly every time I make it. 

Strawberry Citrus Slush

Makes 4 servings

Ingredients:

• 2 cups fresh lemonade
• 1 cup frozen strawberries
• juice from 1 lemon
• 4 drops Lemon essential oil
• 4 drops Lime essential oil
• 3 cups ice
• 3 Tablespoons white sugar

Directions:

Combine all ingredients into blender. Blend until smooth or reaches your desired consistency.

Note: For a more smoothie like consistency add 2 cups of strawberries and only use 2 cups of ice.

Original Link

Dirt Cake

Ingredients:

• 1.5 package of Oreo Cookies
• 1 (8 oz.) package of Cream Cheese
• 1/2 C. Butter, softened
• 1 C. Powdered Sugar
• 3 C. Milk
• 1 (12 oz.) tub of Whip Cream
• 2 (3 ½ oz.) packages of Instant Pudding, chocolate or vanilla
• 1/2 t. Vanilla

Directions:

1. Crush all the Oreo Cookies and set aside.
2. Mix together the butter, cream cheese, sugar, and vanilla. Set aside
3. Mix together the pudding and the milk. Then fold together the cream cheese mixture and the pudding. Add the whip cream to the mixture.
4. Layer the crushed cookies, and the pudding mixture starting with the cookies. 3 layers of cookies and 2 layers of the pudding mixture.

http://thegalwaygirl.com/recipes/dirt-cake/

Oreo Surprise

Ingredints:

Crust
1 pkg. oreo cookies, crushed (15 or 19 oz)
1/3 cup butter

Filling
1/2 gallon any flavor ice cream, cut in slices
1 (14 oz) jar fudge sauce
1 (8 oz) cool whip


Directions:

1. Combine cookies and butter, reserve 1 cup for topping. Press rest of cookie mixture in bottom of a 9x13inch pan or 2 pie plates.
2. Place ice cream slices over crust. Then fudge sauce and cool whip. Sprinke remaining crumbs over top. Freeze.

Home Recipe

S'more's Bars

Ingredients

18 graham crackers (2 packages) (two thirds of a 14.4 oz box) (280 g.) or 2 cups crumbs
2 sticks (1 cup) (230 g.) butter- melted
1/2 tsp salt
1 egg
3 cups milk chocolate chips (420 g.) (about 15 oz.)
3 1/2 cups (174 g.) (6 oz.) mini marshmallows (can use big ones and cut in half but not as good)

Directions

Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.

Line a 9x13 pan with heavy duty foil (do not skip this part) with 4 inches overhang off the sides to create a sling to lift the bars out when they are finished. Don't use parchment like I did, the sides burned under the broiler. Grease the foil.

In a food processor, grind the graham crackers into crumbs. Pour the crumbs into a large bowl and add the salt and melted butter. Mix together, it will resemble wet sand. Add the egg and mix well. Set aside 1/2 cup of the crumb mixture for topping.

Press the rest of the crumb mixture into the prepared pan. Bake for about 15 minutes, until golden brown.

Let the crust cool for a bit while you melt the chocolate.

Put the chocolate chips in a pan on the stove on medium heat stirring until completely melted. Or microwave the chips on medium power stirring after 2 minutes.

Preheat the broiler.

Spread the melted chocolate chips evenly onto the crust. Sprinkle the marshmallows onto the chocolate pressing them in a bit. Sprinkle the reserved crumbs onto the marshmallows, getting the crumbs in the spaces around the marshmallows.

Place pan 6 inches under the broiler for 1-2 minutes until the marshmallows are golden brown. Seriously don't walk away. They will burn in no time.

Refrigerate them until the chocolate hardens slightly, about an hour. Remove the bars with the foil, cut into squares. Serve cold or at room temperature.


http://alchemybaking.blogspot.com/2011/06/smores-bars.html