Not exact matches
for the
strawberries 1 lb fresh
strawberries —
hulled and sliced 1/2 vanilla bean — split open, seeds scraped 1/4
cup honey
2
cups Greek yogurt Non-stick cooking spray 10 graham crackers 5 tablespoons coconut oil, melted 1 tablespoon honey 1 - 2
cups berries (raspberries, blueberries, blackberries,
strawberries —
hulled & sliced)
for the cake: 1/2 pint
strawberries,
hulled and chopped 1/4
cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2
cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4
cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt
1
cup (1/2 pint) heavy cream, chilled 3 tablespoons sugar 1/2 teaspoon pure vanilla extract 1 pint fresh
strawberries,
hulled and sliced
4 slightly heaped
cups (about 20 ounces) fresh, ripe
strawberries,
hulled and quartered 2/3 to 3/4
cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2
cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch of sea salt
Pin It Ingredients: 2
cups water 1
cup sugar 1 tablespoon grated lemon peel 1
cup fresh lemon juice 1 pint fresh
strawberries,
hulled and halved 2
cups cold sparkling water or club soda Ice Mint sprigs, garnish Whole
strawberries,... Continue Reading →
baking soda A pinch of salt 1/4
cup sour cream 1/2 pint
strawberries,
hulled and finely chopped
4 tablespoons (57 grams) butter, softened 1/2
cup (112 grams) granulated sugar, plus extra for sprinkling 1 large egg 1 teaspoon vanilla bean paste (or pure vanilla extract) 1/4
cup (30 grams) all - purpose flour 1/2
cup (60 grams) whole wheat flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2
cup (120 ml) milk 1/2 pound (225 grams)
strawberries,
hulled and quartered Powdered sugar, for garnish
1 pint fresh
strawberries,
hulled and chopped 1 tablespoon fresh lemon juice 2 large eggs 1
cup sugar, divided 2
cups heavy whipping cream 1
cup milk 1 teaspoon vanilla extract
Hull, wash and crush the fresh
strawberries with a potato masher and measure 3
cups of the crushed berries into a large heavy bottomed stainless steel pot.
7 kiwis (6 for tha drink, 1 for the clink clink) 1 pound
strawberries,
hulled and sliced, set a few aside to leave whole for the pitcher 4 - 5
cups of water 6 - 8 tablespoons white granulated sugar, depending on the sweetness of the fruit.
5 ounces baby arugula 8 ounces
strawberries,
hulled and halved or quartered 1 yellow bell pepper, stemmed, deseeded, and chopped 1 avocado, peeled, pitted, and chopped 1
cup fresh blueberries 1/4 purple cabbage, cored and finely chopped
1
cup raspberries 1
cup blueberries 1/2
cup blackberries, if available 2
cups strawberries,
hulled and quartered 1/4
cup sugar 1 1/2 teaspoons white distilled vinegar
Rhubarb Compote 1 3/4
cup fresh
strawberries,
hulled and quartered 1
cup fresh rhubarb, cut into 1⁄4 - inch pieces 1/2
cup granulated sugar 2 tablespoons fresh lemon juice
Pin It Ingredients Salad Ingredients: 6
cups fresh baby spinach 1 pint
strawberries,
hulled and sliced 1 avocado, diced (or you can double this to 2 avocados!)
ingredients ROASTED RHUBARB AND
STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoon
STRAWBERRIES: 1 quart
strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoon
strawberries (
hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4
cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED
STRAWBERRY COMPOTE: 1 recipe roasted
strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoon
strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2
cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zest
Ingredients 1 pound fresh
strawberries, rinsed,
hulled, and sliced 3/4
cup sugar 1 tsp kirsch or grand marnier * 1 tsp fresh lemon juice pinch of salt
Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4
cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4
cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2
cup (60 ml) well shaken buttermilk 1/4
cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2
cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1
cup heavy cream, whipped 1
cup fresh
strawberries,
hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.
for the
strawberry salsa: about 1
cup of
strawberries,
hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice of 1 small lime 1/4 teaspoon of salt dry ingredients for the pancakes: 1
cup of buckwheat flour 1
cup of oat flour 1/4 teaspoon of salt 2 teaspoons of baking soda 3 tablespoons of poppy seeds wet ingredients: 1
cup of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon of olive oil 1 teaspoon of vanilla 1 egg, lightly beaten some butter or olive oil or coconut oil for the pan
To make a pitcher for 4 Frozen Pineapple Strawberry Margaritas, follow these guidelines: 4
cups of fresh pineapple cubes 2
cups of fresh whole
strawberries,
hulled 10 tbs of sugar 6 oz of white Tequila or more 2 oz of Triple Sec 1/2
cup of orange juice 4
cups of ice 4 whole
strawberries or 1/2 lime for garnish.
1 pound fresh
strawberries, rinsed,
hulled and roughly chopped 2/3
cup granulated sugar 1
cup 2 % plain Greek yogurt 1 teaspoon fresh lemon juice
1 pound rhubarb, sliced (3 - 4
cups) 2 pints
strawberries,
hulled and quartered 3/4
cup coconut sugar, divided 1
cup oats 1/2
cup almond meal 1/2
cup white whole wheat flour or whole wheat pastry flour 1/2
cup chopped pecans 1/2 teaspoon cinnamon Good pinch of salt 1/3
cup extra virgin olive oil 1 tablespoon cold water
* 1
cup hulled organic
strawberries, cut in half (if large) * 1 handful of fresh, unsprayed rose petals * 1/2
cup plain, organic yogurt * 1/2
cup organic whole milk (I drink raw milk) * 1 - 2 teaspoons raw honey (optional) * Tiny pinch of ground cardamom (optional) * A few drops of rosewater, or to taste (optional) * Tiny pinch of fine Himalayan or sea salt
2 eggs 1/4
cup milk 1/4
cup half and half 1/2 tsp vanilla extract 1 vanilla bean 3
cups unbleached flour 1 Tbsp baking powder 1/2 tsp salt 1/3
cup sugar * 1 stick butter, cut into chunks 6 ounces fresh
strawberries,
hulled and finely chopped
Pin It Serves 6 to 8 Ingredients: blackberry flavored: 1
cup sugar 2
cups water 1
cup blackberries kiwi -
strawberry: 2 kiwis, peeled and diced 6
strawberries, cleaned,
hulled and diced 1/4
cup blueberries 1 1/2
cups kiwi -
strawberry sparkling water See... Continue Reading →
ingredients FOR THE CUSTARD: 2
Cups heavy cream 2
Cups whole milk 1 teaspoon Kosher salt 1 vanilla bean (split and scraped) 12 large egg yolks 2
cups sugar 1/2
Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
Cup cornstarch FOR THE CAKE: 2 1/4
cups all purpose flour (spooned and leveled) 1
cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup sugar 1/2
cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2
cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup cold water 3/4
cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE
STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons po
STRAWBERRIES: 3 pounds
strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons po
strawberries (
hulled and thinly sliced, 1
cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup reserved for garnish) 1/4
Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3
cups heavy cream (chilled) 2 tablespoons powdered sugar
1
cup cashews, soaked 2 Tbsp coconut milk 1 1/2
cups fresh
strawberries, washed &
hulled 3 Tbsp pure maple syrup pinch himalayan pink salt 1/2
cup coconut oil, melted (see note below)
Strawberry Scones 2
cups (250 grams) all - purpose flour 2 tablespoons (28 grams) granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold butter, cubed 8 ounces (225 grams) fresh
strawberries,
hulled and cut into 1 / 4 - inch slices 1 large egg Seeds from 1/2 vanilla bean (or 1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract) 1/3
cup (80 ml) heavy cream
Frosting: 2 8 - oz packages of cream cheese, room temperature 1 c (2 sticks) unsalted butter, room temperature 4 c powdered sugar 1/2 c seedless
strawberry jam 3/4 c chilled heavy whipping cream Cake: 3 c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7 large eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c seedless
strawberry jam 2 1/4 lbs
strawberries,
hulled, sliced (about 6
cups), divided For the frosting, beat cream cheese and butter in a large bowl until smooth.
2 1/2
cups all - purpose flour 1/2
cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe
strawberries,
hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2
cups Chosen Foods avocado oil 1 1/2
cups organic granulated cane sugar, plus more for sprinkling Zest from 2 lemons 1 1/2
cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds
Pin It Serves 8 Ingredients: 1 pound
strawberries,
hulled and cut into quarters 1 (9 ounce) container blueberries, washed and dried (remove stems) 1 (9 ounce container) raspberries, rinsed and dried 1 (8 ounce) package cream cheese 1/2
cup Simply... Continue Reading →
Filling 1 tbsp butter 1
cup chopped
hulled strawberries 1
cup chopped rhubarb 3 tbsp sugar 1/2 tbsp apple cider vinegar 1/4 tsp freshly ground black pepper 1/4 tsp lemon juice pinch salt
1 pound fresh
strawberries,
hulled and washed 3/4
cup sugar 2 teaspoons Nielsen - Massey Tahitian Pure Vanilla Extract 1/4 teaspoon Nielsen - Massey Pure Lemon Extract 1/4 teaspoon salt 1 1/2
cups heavy whipping cream 1
cup whole milk
2
cups frozen
strawberries,
hulled (if you want to use fresh
strawberries, clean and
hull them, then stick them in the freezer in a plastic container for an hour)
Filling: 1 3/4
cups hulled, 1 / 4 - inch sliced Fresh
Strawberries 1 1/2 1 / 4 - inch sliced Fresh Rhubarb (about similar size to strawberries) 1.5 Tablespoons FreshLemon Juice 2 teaspoons Rosewater 1.5 Tablespoons Arrowroot or Cornstarch 3 Tablespoons Coconut Sugar + 3 Tablespoons Xylitol o
Strawberries 1 1/2 1 / 4 - inch sliced Fresh Rhubarb (about similar size to
strawberries) 1.5 Tablespoons FreshLemon Juice 2 teaspoons Rosewater 1.5 Tablespoons Arrowroot or Cornstarch 3 Tablespoons Coconut Sugar + 3 Tablespoons Xylitol o
strawberries) 1.5 Tablespoons FreshLemon Juice 2 teaspoons Rosewater 1.5 Tablespoons Arrowroot or Cornstarch 3 Tablespoons Coconut Sugar + 3 Tablespoons Xylitol or Erythritol
1 3/4 pounds (6
cups)
strawberries — rinsed,
hulled and quartered (For the fullest flavor, I recommend using local and fresh
strawberries.)
Ingredients: 1
cup Graham cracker crumbs 50 ml (2 fl oz) melted butter 75g white chocolate chips 250g cream cheese 4 tbsp double cream 75g caster sugar 1 medium egg 200g
strawberries,
hulled and sliced 3 tbsp
strawberry jam
Homemade Strawberry Almond Milk: 1
cup raw almonds filtered water maple syrup, 1 pitted date, drops of stevia, (or to taste) generous pinch of sea salt 15 ripe
strawberries,
hulled teaspoon almond or vanilla extract
strawberries,
hulled, quartered Sugar: 1 1/2
cups Cornstarch: 1/4
cup Acid: 1 Tbsp.
* 3
cups sliced
hulled strawberries (about one 22 - ounce basket) * 3 large navel oranges, peeled, thickly sliced crosswise, cut into 3 / 4 - inch pieces (about 3
cups) * 2 tablespoons (packed) golden brown sugar * 2 tablespoons thinly sliced fresh mint leaves
2
cups strawberries (
hulled and quartered, plus a couple of sliced
strawberries for garnish) 1/4
cup basil leaves + several sprigs for garnish (can substitute mint) 1/2
cup cane sugar 2 limes, juiced + I lime in thinly sliced rounds Club soda / seltzer water Ice
1/3
cup strawberries -
hulled and chopped 1/2
cup chopped basil 2
cups confectioner's sugar + more 3 tbsp milk 1/4 tsp salt
1 pound organic
strawberries,
hulled and halved 1/4
cup water 1 tbsp arrowroot powder 1 tbsp water 1/4 -1 / 2
cup organic coconut sugar or sweetener of choice
Ingredients, Makes 4 1/2 -
cup servings 2
cups sliced fresh peaches (peeled, if desired) 2
cups hulled fresh
strawberries -LSB-...]
1 pint
strawberries, washed,
hulled and roughly chopped 1/4
cup water 1 tablespoon sugar 1 tsp grated lemon zest 1 tsp lemon juice 2
cups heavy cream 1 tbsp.
Serves 6 3/4
cup limoncello 1
cup fresh raspberries 1
cup hulled and quartered fresh
strawberries 1 750 - ml bottle chilled demi - sec rosé champagne 1 medium lemon, thinly sliced, seeds discarded