Mar 172013
 

 

Simple, Sweet and Pink:  Frosty Strawberry Squares

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So when I was a fairly young bride, I discovered this strawberry recipe in my Better Homes and Gardens magazine.

It looked easy—I was into easy.

It looked pretty—I was into pretty, AND pretty easy.

And I was into strawberry fruit stuff.

And I was very impressed with the amazing flavor combo of the salty-toasted-walnut-butter mixture and the fluffy strawberry cloud that melts in your mouth.  So much so that I almost ate it all before it made it to the freezer.

I count this as one of the best desserts you can make—but let me warn you:

This recipe is dangerous.

Why, you ask?  For me, I simply cannot have it in my house if I am counting calories.  It calls to me from the freezer.  I find myself lifting the foil tent, stealing a spoonful here, a spoonful there.  Sometimes I surrender to helping myself to a full serving, promising my scale that I will cut back elsewhere.  Or skip a meal, or spend a half hour on the stationary bike… or just tell myself that I deserved the reward for a hard day’s work.

Whatever.

Anyways, I think you will count this as one of your favorite strawberry recipes.  Just don’t count the calories while making it.

Oh and by the way, you can use the whipping cream as the recipe calls for it, whipping it up yourself, or save some time and use some prepared whipped topping—it works either way.  Using the prepared topping also means one less bowl to wash (as I said, I am into easy.)  Also, you can substitute fresh, sliced strawberry fruit instead of the frozen strawberries, adding more sugar – about ½ cup.  Either way, I think that you will discover it will not last long at your house.

Which may or may not be good.

 

So here it is:Frosty Strawberry Squares—a most irresistible strawberry recipe!

1 cup flour

¼ c. brown sugar

½ cup chopped walnuts, more or less as desired

½ c. butter or margarine, melted

Preheat the oven to 350 degrees F.
In a 9 x 13 inch pan, stir together the flour, brown sugar, walnuts and melted butter.

 

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Stir with a fork.

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Toast in the oven until browned; stirring occasionally.  Babysit your oven—stir every 10 minutes or so.  If you use a dark pan, it will brown more quickly. Reserve about 1/3 of this mixture and spread the remainder evenly over the bottom of the 9×13 inch dish.  Allow this to cool.  (If I am in a hurry, I empty the crumbles into a bowl and run the pan under cold water so that it is ready for the strawberry fluff.)

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Place crumbles in the pan and shake until evenly distributed over the bottom.

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Strawberry Fluff:

2 egg whites

¾ c. sugar

12 oz. frozen strawberries, partially thawed (I like to reserve 1/3 for topping)

2 T. lemon juice (usually ½ lemon, squeezed, or use bottled lemon juice)

Optional:  1 t. almond flavoring

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In a large bowl, whip the egg whites, lemon juice, white sugar and partly frozen strawberries until they can hold a stiff peak. This will take a long time if you don’t have a big hefty mixer.

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Next, prepare the whipping cream:

1 c. whipping cream or 1 small container of whipped topping, thawed.

In a separate bowl, whip the cream with an electric mixer until stiff but not grainy. (No need to beat the whipped topping if you cheat and use this.)

Fold into the strawberry mixture.

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Pour over the browned mixture and spread evenly. Top with the reserved walnut mixture.

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Freeze for 6 hours, or overnight.  (cover it with foil or plastic wrap)

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Serve partially thawed, topping with a spoonful of the reserved frozen strawberry mixture.

Hint:  Look the other way if your friends are licking the plates.

Or better yet, join them.
 

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Simple, sweet and pink: Our favorite strawberry dessert–Frosty Strawberry Squares

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 3 hours

Simple, sweet and pink:  Our favorite strawberry dessert–Frosty Strawberry Squares

Ingredients

  • 1 cup flour
  • ¼ c. brown sugar
  • ½ cup chopped walnuts, more or less as desired
  • ½ c. butter or margarine, melted
  • 2 egg whites
  • ¾ c. sugar
  • 12 oz. frozen strawberries, partially thawed (I like to reserve 1/3 for topping)
  • 2 T. lemon juice (usually ½ lemon, squeezed, or use bottled lemon juice)
  • Optional: 1 t. almond flavoring

Instructions

  1. [For pictured directions, go to: /http://www.onlymybestrecipes.com/simple-sweet-and-pink-our-favorite-strawberry-dessert-frosty-strawberry-squares/]
  2. Preheat the oven to 350 degrees F.
  3. In a 9 x 13 inch pan, stir together the flour, brown sugar, walnuts and melted butter.
  4. Stir with a fork.
  5. Toast in the oven until browned; stirring occasionally. Babysit your oven—stir every 10 minutes or so. If you use a dark pan, it will brown more quickly.
  6. Reserve about 1/3 of this mixture and spread the remainder evenly over the bottom of the 9×13 inch dish.
  7. Allow this to cool. (If I am in a hurry, I empty the crumbles into a bowl and run the pan under cold water so that it is ready for the strawberry fluff.)
  8. In a large bowl, whip the egg whites, lemon juice, white sugar and partly frozen strawberries until they can hold a stiff peak. This will take a long time if you don’t have a big hefty mixer.
  9. Next, prepare the whipping cream:
  10. 1 c. whipping cream or 1 small container of whipped topping, thawed.
  11. In a separate bowl, whip the cream with an electric mixer until stiff but not grainy. (No need to beat the whipped topping if you cheat and use this.)
  12. Fold into the strawberry mixture.
  13. Pour over the browned mixture and spread evenly. Top with the reserved walnut mixture.
  14. Freeze for 6 hours, or overnight. (cover it with foil or plastic wrap)
  15. Serve partially thawed, topping with a spoonful of the reserved frozen strawberry mixture.

Notes

The crumbles are so wonderful, sometimes I double this part of the recipe!

http://www.onlymybestrecipes.com/simple-sweet-and-pink-our-favorite-strawberry-dessert-frosty-strawberry-squares/

 

 

 

Feb 162013
 

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This delightful dessert comes from a friend, Pam, who did a stint as  sandwich shop owner in Helena, Montana.  I found the treat both colorful and tasty- and she found it in her heart to share her recipe with me.

It can be made ahead of time, portioned out in separate servings and kept in the freezer for several weeks.  Wrapped in wax paper or plastic wrap, the hardest part of saving for future use is deciding what size to make the wedges!  It is delightful served only slightly thawed, and is pretty as a picture  (depending on the fruit that you choose).  If you plan to use frozen fruit and aren’t particularly artistic, it works to add some of the fruit to the topping mixture and beat a few extra minutes to blend well.  Then top with the frozen fruit.  It may not be a pretty pinwheel, but heck, taste is what counts, yes?

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Also, it is simple to cut out some of the calories and the taste is not dramatically altered. (See notes in the ingredients.) If you don’t have fresh fruit, frozen fruit works well also.

For the crust, place the following ingredients into a mixer bowl:

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1 yellow, white or vanilla cake mix  (I like Betty Crocker, but you can use whatever is on sale.)

¼ c. brown sugar

¼ c. margarine or butter (optional!)

¼ c. water

½ c. almonds (slivered or sliced) or finely chopped walnuts or pecans (any nuts are optional)

Combine these ingredients and mix for about 2 minutes on medium speed.  Mixture will be very thick.

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While mixing the crust, top a shiny, 16 in. pizza pan with parchment paper or aluminum foil (I prefer the paper.)   If you do not have a 16 in. pan, two smaller pizza pans will work.

Preheat oven to 375 degrees.

Place batter in the middle of the pan.  Spread the mixture to the edge of the pan.  This is a bit tricky, you will need to grasp the paper and hold it opposite the direction that you are spreading.  Also, I place a rubber no slip pad underneath the pan to hold it in place. Aim to make a consistent thickness throughout the crust, going to withing ½ inch of the edge.  Don’t worry if it is not pretty, it will not show in the final product. Consistent thickness is what is important.

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Bake in the middle rack of the oven for 10 minutes, and then check for the next 2 minute intervals until light brown.  (I call this babysitting your oven)  It will take 10 – 14 minutes, depending on your oven.

Remove and allow to cool.

For the topping, place the following ingredients in your clean mixing bowl:

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2 8oz. packages of cream cheese  or Neuchâtel cheese  (I use this Philadelphia Cream Cheese)

1 c. sugar

2 t. vanilla or,      1 t. vanilla and 1 t. almond flavoring

(Note:  if you want to cut out calories, halve this part of the recipe and use the Neuchâtel cheese—it will still be very delicious!)

Cream these ingredients until very smooth.  You may add a bit of milk to thin so that it is more spreadable.

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Spread over the cooled crust.

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Next, “decorate” with fresh fruit.  My friend  used the following:

Bananas (dipped in lemon juice to prevent browning)

Fresh kiwi, peeled and sliced

Fresh pineapple, sliced in wedges

Fresh strawberries, sliced

Frozen blueberries or blackberries

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(My advice?  Use whatever you enjoy—experiment! Just make sure that you slice it thinly so that it is easily cut with a pizza cutter once frozen.)  I like to use a slicer as pictured so that you get consistently thin slices.

 

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After decorating, cover with plastic wrap and freeze.  To serve, allow to thaw for 10 minutes and wrap the leftovers (in single servings if you like) and refreeze.  Do not allow to thaw completely – the fruit will deteriorate a bit.

This is a great show stopper at any gathering!

Here is the Ziplist version:

 

Frozen Fruit Pizza

Frozen Fruit Pizza

Ingredients

  • 1 yellow, white or vanilla cake mix (I like Betty Crocker, but you can use whatever is on sale.)
  • ¼ c. brown sugar
  • ¼ c. margarine or butter (optional!)
  • ¼ c. water
  • ½ c. almonds (slivered or sliced) or finely chopped walnuts or pecans (any nuts are optional)
  • 2 8oz. packages of cream cheese or Neuchâtel cheese (I use this Philadelphia Cream Cheese)
  • 1 c. sugar
  • 2 t. vanilla or,
  • 1 t. vanilla and 1 t. almond flavoring
  • Bananas (dipped in lemon juice to prevent browning)
  • Fresh kiwi, peeled and sliced
  • Fresh pineapple, sliced in wedges
  • Fresh strawberries, sliced
  • Frozen blueberries or blackberries

Instructions

  1. [For detailed and pictured directions go to: /http://www.onlymybestrecipes.com/frozen-fruit-pizza/]
  2. Combine these ingredients and mix for about 2 minutes on medium speed. Mixture will be very thick.
  3. While mixing the crust, top a shiny, 16 in. pizza pan with parchment paper or aluminum foil (I prefer the paper.) If you do not have a 16 in. pan, two smaller pizza pans will work.
  4. Preheat oven to 375 degrees.
  5. Place batter in the middle of the pan. Spread the mixture to the edge of the pan. This is a bit tricky, you will need to grasp the paper and hold it opposite the direction that you are spreading. Also, I place a rubber no slip pad underneath the pan to hold it in place. Aim to make a consistent thickness throughout the crust, going to withing ½ inch of the edge. Don’t worry if it is not pretty, it will not show in the final product. Consistent thickness is what is important.
  6. Bake in the middle rack of the oven for 10 minutes, and then check for the next 2 minute intervals until light brown. (I call this babysitting your oven) It will take 10 - 14 minutes, depending on your oven.
  7. Remove and allow to cool.
  8. For the topping, place the cream cheese, sugar and flavoring ingredients in your clean mixing bowl.(Note: if you want to cut out calories, halve this part of the recipe and use the Neuchâtel cheese—it will still be very delicious!)
  9. Cream these ingredients until very smooth. You may add a bit of milk to thin so that it is more spreadable.
  10. Spread over the cooled crust.
  11. Next, “decorate” with fresh fruit. My friend used the following:
  12. Bananas (dipped in lemon juice to prevent browning)
  13. Fresh kiwi, peeled and sliced
  14. Fresh pineapple, sliced in wedges
  15. Fresh strawberries, sliced
  16. Frozen blueberries or blackberries
  17. My advice? Use whatever you enjoy—experiment! Just make sure that you slice it thinly so that it is easily cut with a pizza cutter once frozen.)
  18. After decorating, cover with plastic wrap and freeze.
  19. To serve, allow to thaw for 10 minutes and wrap the leftovers (in single servings if you like) and refreeze. Do not allow to thaw completely – the fruit will deteriorate a bit.
http://www.onlymybestrecipes.com/frozen-fruit-pizza/

 

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