Strawberry Butter Crumble



I am just going crazy for strawberries! This is such a simple recipe, but so good. I have to admit, I had this for breakfast…~Amy

Strawberry Butter Crumble

Filling:
4 cups fresh strawberries quartered
1/2 cup sugar
2 tbs cornstarch
Dash of salt
Butter

Crumble:
6 tbsp cup butter
1 cup flour
1/2 cup sugar
1/4tsp salt

Heat oven to 350 degrees

In a medium sized bowl, mix together strawberries, sugar, cornstarch and salt.
Set aside.

In a bowl, mix together flour, sugar and salt. Using a pastry blender, cut into butter in until a coarse mixture.

Pour strawberry mixture into a small baking dish. Dot with butter. Put crumble mixture over the top and bake 30-35 minutes or until golden brown and bubbly.
Serve warm with whipped cream, or a scoop of vanilla ice cream.

Makes 4-6 servings

Recipe by Amy Richardson

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Fresh Berries, Goat Cheese, and Candied Pecans, with Baby Greens and Lime Poppyseed Dressing



Spring has sprung, the berries are in, salads are where the summer begins! A simple spring salad for everyone! ~ Amy

Fresh Berries, Goat Cheese, and Candied Pecans, with Baby Greens and Lime Poppyseed Dressing

Salad:
Mixed baby greens
Fresh strawberries, sliced
Fresh blueberries
Goat cheese, crumbled
Candied pecans

Creamy Lime Poppyseed Dressing

1/2 cup sour cream
3 tbsp sugar
Juice of 1-2 limes
Zest from 1 lime
1/2 tsp poppy seeds

Whisk together sugar and sour cream. Add juice. Stir in zest and poppy seeds. Chill until ready to serve.

Recipes by Amy Richardson

Strawberry and White Chocolate Thin Pastry Twigs



Twist and shout for these strawberry pastry twists! Let the delightful flavors of strawberries and white chocolate dance in your mouth, it’s a pastry party!~Amy

Strawberry and White Chocolate Thin Pastry Twigs

1 sheet puff pastry, thawed
Strawberry freezer jam, or preserves
1 egg +1 tbsp water, beaten

Crystal sugar
1/3 cup white chocolate pieces

Heat oven to 400 degrees.
Line a baking sheet with parchment.

On lightly floured board, roll sheet into a 14×10-inch rectangle. Spread a thin layer of jam over pastry. Fold in half and gently with a rolling pin to seal.

Cut the pastry crosswise into 1/8 inch strips. The thinner, the better, it is a little messy, but worth it!
Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.

Bake for 10 minutes or until golden brown. Remove from pans while hot, to cool on cooling racks.

Melt chocolate in the microwave on 30 second intervals, stirring in between until
smooth. Drizzle over pastry sticks and cool.
Store in a covered container.

Recipe by Amy Richardson

Iced Strawberry~Rhubarb Cream Cheese Turnovers


Strawberry rhubarb has got to be one of my favorite flavor combinations, sweet, tart, and so pretty, and so pink! Love it! ~Amy

Iced Strawberry~Rhubarb Cream Cheese Turnovers

Filling

1 cups fresh or frozen cut strawberries
1 cup sliced rhubarb
1/2 cup sugar
2 tbsp cornstarch
1 tsp fresh lemon juice
Zest of 1/2 a lemon

1/4 cup whipped cream cheese

In a medium sized bowl, whisk together sugar, cornstarch, and salt. Stir into strawberries, rhubarb, lemon juice, and 1/2 of the lemon zest. Set aside.

Pastry:

1 sheet puff pastry
Crystal sugar
Egg wash
( beat 1 egg plus, 1 tbsp water together)

Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla

Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.

To assemble:

On a floured board, slightly roll pastry crust to even. Cut into 9 squares. Place a small amount of cream cheese and strawberry filling into the center of each square. Lightly brush edges of pastry with egg wash. Press edges together to form a triangle shape. Place turnovers on a parchment lined baking sheet. Brush with egg wash and sprinkle with crystal sugar. Repeat.

Bake at 400 degrees for 15-18 minutes or until golden brown. When slightly cooled, drizzle with icing.

Recipe by Amy Richardson

Sweetheart Strawberries and Chocolate for Two!


A sweet valentine’s treat! “Chocolate darling… you are my true love!~Amy”


~Sweetheart Strawberries and Chocolate for Two~

Fresh strawberries, rinsed and dried

Warm Chocolate Sauce:

1/4 cup butter
3 1/2 oz milk chocolate pieces, semi sweet or bittersweet chocolate pieces
1/2 cup evaporated milk
1/2 cup sugar
1/2 tsp vanilla

In a medium sized saucepan, melt butter.
Add chocolates, evaporated milk, and sugar.
Cook over medium heat, stirring until smooth.
Bring to a simmer, remove from heat, and add vanilla.
Mixture will thicken as it cools, serve at room temperature or slightly warm with fresh strawberries.

Makes about 1 cup

Recipe by Amy Richardson

Fresh Strawberry Frosted Cookie Bars


Tickle me pink! No cookie cutters need to make these perfectly sweet strawberry frosted sugar cookies! Be mine?! ~Amy

Fresh Strawberry Frosted Cookie Bars

1 cup butter
1 1/2 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp coarse salt

*Fresh Strawberry Frosting
Add additional powdered sugar to achieve desired consistency

Heat oven to 350 degrees

With an electric mixer, beat butter and sugar until light and fluffy. Add eggs and vanilla and mix thoroughly. Add dry ingredients and mix until just blended. Spread go into a 13 x 9 pan and bake for 17-20 minutes or until lightly browned. Remove from oven. Cool completely. Frost bars with strawberry frosting. Let set. Cut into 16 bars, removing edges if desired.

Recipe by Amy Richardson

*recipe found on http://www.greattastebuds.wordpress.com

Fresh Strawberry, Raspberry, and Rhubarb Butter Crumble with Brown Sugar Whipped Cream!


I LOVE a fresh baked berry crumble! So delicious, hot out of the oven and topped with a dollop of whipped cream! It is such a perfectly wonderful way to end a late summer evening.~Amy

Fresh Strawberry, Raspberry, and Rhubarb Butter Crumble with Brown Sugar Whipped Cream!

1 recipe
Fresh Strawberry, Raspberry and Rhubarb Pie Filling*

*Recipe found on www.greattastebuds.wordpress.com

Brown Sugar Oatmeal Butter Crumble:
1 cup flour
1/2 cup sugar
1/2 brown sugar
1/4 tsp kosher salt
3/4 cup oatmeal
3/4 cup cold butter, cut into small pieces.

Preheat oven to 350 degrees

In a medium sized bowl stir together flour, sugars, salt and oatmeal. Cut butter into flour mixture until the mixture is crumbly and the butter is pea sized. Set aside.

Pour pie filling either uncooked or cooked into 1 1/2 quarts baking dish or individual ramekins. Pour crumble mixture evenly over the top. Place on parchment lined baking sheet and bake at 375 degrees until golden brown and bubbly.

Serve with *Brown Sugar Whipped Cream or vanilla or *Brown Sugar Dulce de Leche Ice Cream

Makes 6-8 servings

*Recipes can be found on www.greattastebuds.wordpress.com

Recipes by Amy Richardson