I decided to type up a few of the best to share!
Frosty Strawberry Squares:
1 cup flour
1/4 cup brown sugar
1/2 cup chopped nuts (or not, if you dislike them or are allergic!)
1/2 cup margarine or butter, melted
2 egg whites
1 cup sugar
2 cups sliced strawberries
2 tbsp. lemon juice
1 cup whipped cream
Stir together first four ingredients. Spread in shallow baking dish. Bake at 350 for 10-12 minutes, stirring occasionally. Sprinkle 2/3 of these crumbs in a pan. Combine egg whites, sugar, berries, and lemon juice in a large bowl. Beat at high speed with an electric beater to stiff peaks. Fold in whipped cream. Spoon over crumbs and top with remaining crumbs. Freeze for six hours and cut into squares! Garnish with berries.
1 and 1/2 cups flour
2 tbsp sugar
1/4 tbsp. salt
1/2 cup unsalted butter, cold, cut into bits.
2 large egg yolks
1/4 cup ice water.
Mix flour, sugar, and salt with fork in large bowl. Add butter and cut into flour with pastry blender. Mixture should resemble coarse meal. Mix egg yolks and the ice water in a small bowl; stir a little at a time into flour mixture until dough comes together. Turn out onto a floured surface and kneed briefly. Shape into thick disk and wrap in plastic wrap. Refrigerate at least one hour. Using fingertips, press dough over the bottom and up the sides of a tart pan with removable bottom. Dough should extend 1/4 inch above the rim of the pan. Trim to make top neat. Line pastry with double thickness of heavy duty foil. Bake ten minutes; remove foil. Bake 8-10 minutes more or until golden brown. Cool thoroughly on a wire rack.
1/3 cup water
3 tbsp. cornstarch
1/2 cup sugar
1 small package strawberry jello
1 pint fresh strawberries fresh strawberries, cleaned and halved.
Cook first three ingredients until clear and bubbly. Remove from heat. Add jello. Stir well and cool. Arrange strawberries in baked tart shell. Pour syrup over berries. Chill until set. Remove from pan and serve on platter. Add whipped cream and berries!!!
11 oz cream cheese (8 oz pkg plus 3 oz package)
1/2 cup sugar
1/2 tbsp. vanilla
1 graham cracker crust
Preheat oven to 350 degrees. Place cream cheese in large mixing bowl and blend slowly with mixer. When smooth, add eggs, one at a time, beating well after each addition. Gradually add the sugar and vanilla. Pour into crust and bake for 20 minutes.
2 cups sour cream
1/4 cup sugar
1/4 cup toasted almonds (again, yes or no depending on taste and allergies!)
1 qt. whole strawberries
4 tbsp currant jelly
1 tbsp water
Blend sour cream with sugar and almonds. Spread over cake. Turn off oven heat. Return cake to oven for four minutes. Cool cake slightly. Chill until set. Before serving, garnish entire top of cake with whole strawberries. Mix currant jelly and water, and heat until jelly melts. Pour over strawberries to glaze!
Strawberry jelly can be used, too!!!
If anyone wants more, I can post them!!!!</lj>