Cooking Month! “Jugo De Banano” (serves 1 person) Ingredients: 1 Banana 1/2 cup of milk 4 Spoonfuls of Sugar Directions: Take amount of Banana’s wanted Pour 1/2 cup of milk (or as needed) Add sugar Blend for a few seconds Pour into your favourite Bubba Gump Shrimp Company Cup & Enjoy! Extra: Slice strawberry, and garnish the glass/cup with it (straws would be nice, too!) [Towards the end of the date with Ursula, the audio was being dumb, and not hearing my voice. I apologize for the bad …

1 (18.25 ounce) box white cake mix
1 large box strawberry gelatin
2 tablespoons flour
1/2 cup water
4 eggs
1/2 (10 ounce) box frozen sliced strawberries, thawed
3/4 cup vegetable oil

Combine cake mix, gelatin, flour, water and eggs. Beat 2 minutes. Add strawberries with syrup to batter and beat 1 minute. Add oil and beat 1 minute. Pour into two (9-inch) round cake pans. Bake at 350 degrees F for 25 to 35 minutes. When cooled, frost with Strawberry Frosting.

Strawberry Frosting
1/2 cup butter
1 (16 ounce) box confectioners’ sugar
1/2 (10 ounce) box sliced strawberries with syrup
1/2 teaspoon vanilla extract

Beat butter until smooth. Add sugar, alternating with strawberries and syrup until smooth. Add vanilla extract and, if necessary, thin with a little milk or cream to spreading consistency.

Posted by orisleuth at recipegoldmine.com 6/20/01 11:32:09 am

Perfect for summer!

Mix and set aside:

4 1/2 cups boiling water
2 (3 ounce) packages strawberry Jell-O

Boil together:

1 cup granulated sugar
2 cups water

Add:
3 (10 ounce) packages frozen strawberries
1 (46 ounce) can unsweetened pineapple juice
1 (16 ounce) can frozen lemonade

Add 3 cups vodka or to taste. Freeze. Makes a little over an ice cream pail.

To serve, scoop into glass and add 7-Up.

Custard Sauce
6 egg yolks
1/2 cup dark rum, divided
1/2 cup granulated sugar
3/4 cup plus 2 tablespoons milk
1 tablespoon cornstarch dissolved in 2 tablespoons milk
1 cup heavy cream
1/2 teaspoon vanilla extract

In medium stainless steel lined saucepan, over low heat, whisk yolks and 1/4 cup rum together. Add sugar, whisking until mixture is thick and lemon colored, about 2 to 3 minutes. When the mixture begins to thicken add 3/4 cup milk and cornstarch mixture. Continuing over medium-low heat cook, stirring constantly, until mixture thickens to a pudding like consistency , about 3 to 5 minutes (do not boil or mixture will separate). Remove from heat and stir continuously until slightly cooled. Transfer the warm custard to a clean, dry bowl, cover the top surface with a layer of plastic so that a skin doesn’t form and refrigerate.

When the custard has cooled for 1 to 2 hours, combine the heavy cream and vanilla extract in a bowl and whip either by hand or using a stand mixer until firm. Fold half the whipped cream into the custard and keep cold. Reserve the remaining whipped cream for the final decoration of the trifle.

1/4 cup light rum
1 cup strawberry jam
36 (1 1/2-inch) ladyfingers
1 (12 ounce) pound cake, cut into 1/4-inch slices
3 pints strawberries, washed, hulled, sliced and
    dusted with 2 tablespoon granulated sugar

Combine light rum and the strawberry jam. Brush the inside surface of a 12-cup glass compote dish or bowl lightly with this mixture with a thin film to act as adhesive for the lady fingers. Arrange the ladyfingers, rounded sides outward facing, around the inside of compote dish or bowl. Line the bottom of dish with the remaining lady fingers, spoon in 2 tablespoons of the jam and smooth out into an even layer, covering the ladyfingers as evenly and equally as possible.

Spoon 1/3 of the custard sauce over strawberry jam layer. Top with half of the sliced strawberries. Cover the berries with single layer of pound cake slices. Using a pastry brush, soak cake generously with the remaining 1/4 cup of dark rum. Carefully spoon another 1/3 of the custard over the cake. Repeat the layering process again with the remaining pound cake slices, rum, jam and berries. Cover with remaining custard, spreading evenly over top. Refrigerate 1 to 2 hours before serving.

Decorate by topping with a thin layer of the remaining whipped cream.

Yields 10 servings.

1 large can refrigerated buttermilk biscuits
1/2 cup strawberry preserves
1/2 cup confectioners’ sugar
3 tablespoons whipping cream

Preheat oven to 375 degrees F. Coat a baking sheet lightly with cooking spray.

Separate dough into 8 biscuits. Roll each biscuit on lightly floured surface into a 5-inch round. Spread about 2 teaspoons preserves on half of each dough round. Fold each dough round in half to form a half moon. Brush edges of dough with water; press tightly to seal. Place on prepared baking sheet.

Bake rolls until golden, 12 to 14 minutes. Remove rolls from baking sheet; place on wire rack to cool. Place wire rack over wax paper.

Stir together confectioners’ sugar and whipping cream in a small bowl until a smooth glaze forms. Place glaze in resealable plastic bag with small hole cut in corner. Drizzle glaze over rolls.

Makes 8 rolls.

1 baked (9-inch) pie shell
4 cups sliced fresh strawberries
1 1/2 cups water
3/4 cup granulated sugar
2 tablespoons cornstarch
1 small box strawberry gelatin

Place strawberries in pie shell. Mix water, sugar and cornstarch in a saucepan and bring to a boil. Boil for 2 minutes or until clear and thick. Remove from heat and add strawberry gelatin; stir until dissolved. Pour over berries in shell. Chill and serve.

Posted by dizzybreez at recipegoldmine.com May 2, 2001

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1 1/4 cups whipping cream
1 teaspoon vanilla extract
1 egg, beaten
16 ounces ricotta cheese
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1 pint fresh strawberries, sliced

In a medium mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, and salt. With a pastry blender, cut in the butter until mixture resembles cornmeal.

In another bowl, combine cream, vanilla extract and beaten egg. Add all at once to flour mixture, stirring until just moistened. (Mixture will be stiff.) Spread mixture in two greased 8-or 9-inch round cake pans. Bake at 425 degrees F for 10-12 minutes, or until wooden pick inserted in center comes out clean. Immediately turn out layers onto wire racks to cool.

Stir together ricotta cheese, sugar, vanilla extract and chocolate chips. Place one cake layer on a serving plate. Spread half the ricotta filling over. Top with remaining cake layer and remaining filling. Top with sliced strawberries.

2 (3 ounce) boxes strawberry gelatin
1 cup boiling water
2 (10 ounce) packages frozen sliced strawberries, partially thawed
1 (20 ounce) can crushed pineapple, drained
3 medium bananas, mashed
1/2 cup walnuts or pecans, coarsely chopped
2 (10 1/2 ounce) packages unbaked cheesecake mix

Dissolve gelatin in boiling water; stir in fruit and nuts. Pour 1/2 of gelatin mixture into a 9 x 13 x 2-inch pan or a large glass bowl; chill until firm.

Store remaining gelatin mixture at room temperature.

Prepare cheesecake filling according to package directions; reserve graham cracker crumbs for other uses. Spoon cheesecake filling over congealed fruit mixture. Spoon remaining gelatin mixture over filling and chill until firm.

Yield: about 18 servings

Large strawberries
Coarsely chopped pineapple
Confectioners’ sugar
Grated coconut
1 cup fresh orange juice

In a glass bowl, alternate layers of berries and pineapple. Sprinkle confectioners’ sugar and coconut between each layer. Over the top pour the fresh orange juice. Serve cold.