Filling and Garnish 1/2
cup strawberry preserves 4 cups whole strawberries 1 cup unsweetened shredded coconut, toasted
Not exact matches
I topped it with some
strawberry preserves and he is enjoying it with a
cup of warm milk.
100 grams (1/2
cup) sugar drop almond extract 80 grams (1/3
cup) water apricot or raspberry or
strawberry preserves 8 ounces marzipan, tinted and rolled as desired
Spread 1/4
cup of
strawberry preserve on top of cake, then spread
strawberry frosting on top of
preserve.
Flip second cake layer upside down, spread remaining 1/4
cup of
strawberry preserve.
Chopped fresh
strawberries along with a little
strawberry preserves were my choice for these oatmeal
cups but changing them up with the seasons (try peaches or blueberries) is easy.
16 oz plain yogurt 1/2 teaspoon vanilla extract 2 tablespoons powdered sugar (adjust amount to taste and the sweetness of your berries) 1
cup diced
strawberries approximately 1/2 -1 pound
strawberries, halved (the amount depends on the size of your berries) 1 tablespoon
strawberry preserves (optional)-- amount many vary depending on size of
strawberries 1 Stir «n Roll Pie Crust (recipe below)
Coconut oil, for greasing the pan 10 slices whole grain sandwich bread (I used a seeded bread), preferably a little stale 5 tablespoons Bonne Maman Strawberry
preserves 1 1/4
cups chopped fresh
strawberries, plus more for serving 5 eggs 1 1/2
cups unsweetened almond milk 2 tablespoons maple syrup, plus more for serving 1/2 teaspoon vanilla extract or vanilla powder 1/4 teaspoon cinnamon Pinch of salt
to assemble: 1/4
cup good quality
strawberry preserves strawberries, cherries, redcurrants, etc. powdered sugar