RUSSIAN CREAM \u2013 Make ahead of Strawberries Romanoff
\n***FAMILY FAVORITE***Revised 8\/20\/17
\n<\/strong><\/p>\n1 c whipping cream
\n1 c Half and Half (or whole milk)
\n3\/4 c sugar
\n1 envelope gelatin
\n1 c sour cream
\n\u00bd t vanilla<\/p>\n
Mix in pan \u00bc c Half & Half with gelatin.\u00a0 Let stand 1 min.\u00a0 Heat remaining Half & Half and add it with sugar to gelatin mixture.\u00a0 Stirring on med. heat, just til sugar is dissolved. \u00a0Add whipping cream, stir.\u00a0 COOL!!\u00a0 Whisk in sour cream and vanilla til mixture is VERY smooth.<\/p>\n
Pour in your choice of:\u00a0 3 cup metal mold (heart shape is pretty!) or bowl, or 6 individual pretty glass bowls.\u00a0 Chill until Russian Cream is set\/jelled (at least 4 hours.)\u00a0 Serve with Strawberries Romanoff. (recipe on back)
\nNOTE:\u00a0 Don\u2019t put in graham cracker crust (gets too soggy)<\/p>\n
\nSTRAWBERRIES ROMANOFF
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\nFOR 4 cups fresh strawberries (32 oz):\u00a0\u00a0 \u00a0FOR 2 cups strawberries (16 oz):
\n3\/4 cup confectioners sugar\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00bc cup confectioners sugar
\n1-1\/2 oz\u00a0 Vodka\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00be oz Vodka
\n1-1\/2 oz\u00a0 Triple sec\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00be oz Triple Sec
\n1-1\/2 oz\u00a0 Rum\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00be oz Rum<\/p>\n
Chill strawberries.\u00a0 Mix liquors and put in freezer.\u00a0 Quarter or slice the chilled strawberries into bite-size pieces and place in bowl with tight fitting lid.\u00a0 Sift confectioners sugar over berries.\u00a0 Do NOT add any water.\u00a0 Pour liquor mixture over berries and stir til sugar is dissolved.\u00a0 Chill one hour for maximum flavor, shaking or stirring occasionally.\u00a0 Serve immediately over Russian Cream.<\/p>\n
WARNING:\u00a0 The longer the strawberries and liquors are mixed together, the more the berries become marinated which results in the \u201cspark\u201d from the liquor being lost.\u00a0 The berries taste totally different if prepared early and chilled overnight–you would hardly know there was any liquor added to them, and we SURE don\u2019t want THAT!<\/p>\n
\nSTRAWBERRY GOODIE<\/strong><\/p>\nCrust:
\n\u00be c margarine, melted
\n\u00bd c sugar
\n2 c pretzel crumbs
\nMix together and press in bottom of\u00a0 9 x 13 pan.\u00a0 Bake at 325 for 15 min.\u00a0 Cool.
\nMix and spread over crust:
\n8 oz cream cheese
\n8 oz Cool Whip
\n\u00be c powdered sugar<\/p>\n
Mix:
\n6 oz. Strawberry Jello
\n2 cups boiling water
\n20 oz frozen strawberries and juices
\nLet set slightly in refrigerator and then pour over cream cheese mixture.
\nSprinkle crushed pretzels over top.<\/p>\n
\nOLD FASHIONED SHORTCAKES \u00a0\u00a0 \u00a04\/89<\/strong><\/p>\n2 c flour
\n3 t baking powder
\n1 t salt
\n6 T sugar
\n1\/2 c oleo or butter, or 1\/3 c shortening
\n1 egg, plus milk to make 1\/2 cup or 1 cup milk<\/p>\n
Preheat oven to 450. Mix dry ingredients together in mixing bowl, with butter til mixture looks like meal.\u00a0 Stir in milk\/egg til blended. Turn dough out on floured board. Knead gently ten times. Gently roll out dough to 1\/4″ thick. With 2-1\/2″ biscuit cutter, press out circles. Stack one on top of another and put on ungreased cookie sheet. Makes 12 in all. Bake 10-12 min.<\/p>\n
Serve with whipped cream and sliced, sweetened strawberries.<\/p>\n
\nSTRAWBERRY CR\u00c8ME DIP\u00a0\u00a0 \u00a0(Nancy Zvoch\u00a0 4\/91)<\/strong><\/p>\n1 8 oz.\u00a0 tub strawberry cream cheese
\n7 oz. jar marshmallow cr\u00e8me
\n2 T strawberry preserves (optional)
\n8 oz. Cool Whip (optional)<\/p>\n
Beat cream cheese and preserves til blended.
\nFold in Cool Whip and marshmallow cr\u00e8me.
\nCover and refrigerate til serving.
\nServe with fresh fruit.\u00a0 Divine with fresh, hulled STRAWBERRIES!<\/p>\n
\nFRUITY DESSERT CREPES FOR TWO \u00a0\u00a0\u00a0 \u00a0(Kathy Lewis 3\/07)<\/strong>
\n\u00a0<\/strong>
\nPrepare fruit in a small bowl first:
\n1\/2 banana, sliced small
\n4 fresh strawberries, sliced small with bit of sugar
\n1 kiwi fruit peeled and sliced small or 6 mandarin orange slices
\n1 snack size cup (3 1\/2 ounces) tapioca or vanilla pudding
\n1\/8 tsp almond extract mixed into pudding
\nHave ready:\u00a0 2 Tbsp. flaked coconut
\nSmall can of ReddiWhip whipped cream that you squirt out of the can.
\nHersheys chocolate syrup in squeeze bottle
\n2 ready to eat crepes\u00a0 (for homemade, see recipe on back)<\/p>\nPlace a crepe on two different serving plates.
\nPut a stripe of pudding mix down the center.\u00a0 Sprinkle with coconut.
\nSpoon fruit pieces on top, then squirt a stripe of whipped cream down center.\u00a0 Fold the crepe into thirds and sprinkle a few pieces of fruit on top.
\nSquirt some stripes of chocolate over a few times.\u00a0 Serve.<\/p>\n
\nCREPE BATTER<\/strong><\/p>\n1\/4 cup milk
\n2 Tbsp. beaten egg
\n3 Tbsp. pancake mix<\/p>\n
Mix well.\u00a0 On medium high, heat a non stick skillet, spray with nonstick cooking spray. Pour half the batter into center of skillet.\u00a0 Lift and tilt the pan to evenly distribute the batter.\u00a0 Cook until top looks dry, turn and cook til golden brown underneath.\u00a0 Remove to wire rack or plate.\u00a0 Make the second one the same way.<\/p>\n
\nFRESH STRAWBERRY-PINEAPPLE-BANANA PUDDING<\/strong>
\n(use all these fruits or part or just one)
\n***FAMILY FAVORITE***<\/strong><\/p>\n5.1 oz. instant vanilla pudding mix
\n2-3\/4 c cold whole milk
\n1 can sweetened condensed milk (14 oz) (optional)
\n12 oz frozen whipped topping (Cool Whip)
\n1 box vanilla wafers
\n3 cups fresh strawberries, sliced
\n3 bananas, sliced
\n1 cup fresh pineapple tidbits<\/p>\n
In large bowl, whisk milk and pudding mix.\u00a0 Let stand for 15 min.
\nFold in condensed milk and Cool Whip.
\nIn 3 qt bowl or 9×13 pan, cover bottom w\/THIN layer of pudding.
\nPlace vanilla wafers on pudding, touching and cover entire top.
\nSpread with \u00bd of strawberries, \u00bd of pineapple and 1-1\/2 banana sliced.
\nTop with one half of remaining pudding.
\nRepeat layer of cookies, remaining fruit and top with pudding. Crumble remaining cookies into crumbs and sprinkle on top.<\/p>\n","protected":false},"excerpt":{"rendered":"
See Cakes for Ribbon Cake with Strawberries See Salads for Salads using fresh Strawberries See Salads for Spinach & Strawberry See Pies-Fruit for Strawberry pie TIP: How to Core a Strawberry with a drinking straw This is sooooo COOL!\u00a0 Kids love to do it. ABOUT STRAWBERRIES… 1 basket = 1 pt strawberries 1 pint = […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":192,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-194","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/194","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=194"}],"version-history":[{"count":13,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/194\/revisions"}],"predecessor-version":[{"id":1368,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/194\/revisions\/1368"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/192"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}