Strawberry Pretzel Salad

via Allrecipes.com 

Strawberry pretzel salad is an easy dessert with lots of contrasting textures and flavors. It isn't too sweet, nor too salty, and looks really pretty when you make it in a glass ovenproof baking dish.

Recipe by Betty

 

Updated on October 21, 2022

Prep Time:

 

20 mins

Cook Time:

 

2 hrs 10 mins

Total Time:

 

2 hrs 30 mins

Ingredients

• 2 cups crushed pretzels

• ¾ cup butter, melted

• 3 tablespoons white sugar

• 1 (8 ounce) package cream cheese, softened

• 1 cup white sugar

• 1 (8 ounce) container frozen whipped topping, thawed

• 2 (3 ounce) packages strawberry flavored Jell-O®

• 2 cups boiling water

• 2 (10 ounce) packages frozen strawberries

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Stir crushed pretzels, melted butter, and 3 tablespoons sugar together until well-combined; mix well and press mixture into the bottom of a 9x13-inch baking dish.

3. Bake in the preheated oven until set, about 8 to 10 minutes; set aside to cool.

4. Place cream cheese and 1 cup sugar in a large bowl. Beat with an electric mixer until smooth; fold in whipped topping. Spread mixture onto cooled crust.

5. Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set briefly. Pour and spread over cream cheese layer; refrigerate until set, at least 2 hours.

 

Jubilee Cake

as seen on Mellow Yellow

Ingredients

250g plain flour
1 ½ tsp baking powder
½ tsp salt
80g Mellow Yellow Rapeseed Oil
175g caster sugar, plus 1 ½ tbsp for sprinkling
1 egg
1tsp vanilla extract
130ml milk
150g strawberries, hulled and cut into small cubes
200g blueberries 

Method

Preheat your oven to 180°C (160°C) and line a 9inch cake tin with baking paper.

In a bowl, mix together the flour, baking powder and salt, set aside.

In a large mixing bowl, combine the oil, sugar, egg, vanilla extract and 10ml of milk. Whisk very well for a few minutes using a hand mixer.

Gradually add the flour mixture, alternating with the milk, little by little, whisking in between each addition until smooth.

Transfer your cake mixture to your lined cake tin.

Arrange your strawberries and blueberries on top to form the Union Jack flag shape, covering the whole of the cake.

Sprinkle 1 ½ tbsp of caster sugar over the top of the strawberries and blueberries.

Bake for 10 minutes, then lower the oven temperature to 160°C and bake for 50 minutes - 1 hour, or until a skewer comes out clean.

Leave in the cake tin on a wire rack until completely cool, then tip out and serve.

Store in an airtight container in the fridge and enjoy at room temperature, within 3 days.

Raspberry Lemonade

 Raspberry Lemonade - from the Food Network

Ingredients

4 cups fresh lemon juice

3 cups sugar (we usually start with less)

1 bag frozen raspberries

Ice cubes, for serving

Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)

Fill mason jars with ice cubes and top them off with the lemonade.

Strawberry Crepes

Strawberry Crepes - from Broma Bakery

★★★★★

 

5 from 4 reviews

These scrumptious strawberry crepes are stuffed with strawberry jam and whipped cream for a perfectly sweet way to start the day!

• Author: Sofi | Broma Bakery
• Prep Time: 10 minutes
 
• Cook Time: 5 minutes
• Total Time: 20 minutes
 
• Yield: 16 crepes 1x
• Category:breakfast
 
• Method: stovetop
• Cuisine: french

SCALE

INGREDIENTS

• 4 eggs, room temperature
• 3 Tablespoons unsalted butter, melted
• 2 1/4 cups milk
• 2 cups all purpose flour
• 3 Tablespoons sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 8 ounce jar Bonne Maman INTENSE Strawberry Fruit Spread
• 1 cup heavy whipping cream

INSTRUCTIONS

1. Liberally grease a medium sized frying pan with cooking spray and set over medium heat to warm up.
2. While the pan warms up, make the crepe batter. Place the eggs, melted butter, milk, flour, sugar, vanilla and salt in a high powered blender and blend until homogenous. Do not over mix.
3. Use ¼ cup measure to drop the crepe batter into the warm skillet. As soon as the batter hits the center of the pan, lift the pan from the stove entirely and roll in a circular motion to the batter moves evenly around the skillet to form a tin circle.
4. Cook for about 30 seconds, or until the crepe begins to bubble around the edges and goes from gloss batter to a matte surface. Use a spatula to flip the crepe over and cook the other side for around 30 seconds. Transfer the crepe to a drying rack. Repeat with the remaining crepes.
5. In a stand mixer fit with the whisky attachment, whisk the heavy whipping cream until it forms soft peaks and is light and fluffy.
6. To serve the crepes, spread one half of the circle with a big dollop of whipped cream and a heaping tablespoon of Bonne Maman INTENSE Strawberry Fruit Spread. Fold the crepe into thirds. Top with powdered sugar and a drizzle of maple syrup for the ultimate breakfast treat!

Keywords: strawberry crepes, homemade crepes, crepes

Angel Lush

Angel Lush - from Publix recipes

Prep and Chill: 1 hour, 10 minutes

Makes: 12 servings

Ingredients:
- 1 cup frozen nondairy whipped topping
- 1 (4-serving) box vanilla instant pudding mix
- 1 (20 ounce) can crushed pineapple in juice (undrained)
- 1 (15 ounce) bakery round angel food cake
- 1 cup fresh mixed berries (such as strawberries, blueberries, or raspberries, rinsed)

Steps:
1. Measure whipped topping and set aside to soften. Combine in medium bowl, dry pudding mix, and pineapple. Gently stir in whipped topping.

2. Slice cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layers two times.

3. Chill cake at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.

Grandma's Wonderful Pink Salad

Grandma's Wonderful Pink Salad - Goldie Albers 

2 small pkg. strawberry gelatin 

2 c. boiling water frozen strawberries (1 can?) 

2 peeled, chopped apples (optional) 

(pineapple?) 

(mandarin oranges?) 

1/2 pint whipped cream 

 Combine gelatin, water, and strawberries. Stir well. Fold in fruit and whipped cream.