EASY STRAWBERRY BUTTER
After picking strawberries for the first time, I developed this fruity, spreadable butter. Try making other fruit spreads using raspberries or blackberries, or a seedless jam like apricot, my favorite. -Julie Herrera-Lemler, Rochester, Minnesota
Provided by Taste of Home
Time 5m
Yield 2-1/4 cups.
Number Of Ingredients 3
Steps:
- Pulse strawberries in a food processor until chopped. Add butter and 1/2 cup confectioners' sugar; process until blended. Add enough remaining confectioners' sugar to reach a spreading consistency and desired level of sweetness. Store in the refrigerator for up to 1 week.
Nutrition Facts : Calories 56 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
STRAWBERRY BUTTER
Serve this not-too-sweet strawberry butter atop hot biscuits for a delicious brunch. Just a little bit of table salt heightens the flavor of the berries.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Fruit Strawberry Recipes
Time 10m
Yield Makes about 1 2/3 cups
Number Of Ingredients 4
Steps:
- Using an electric mixer, beat butter, sugar, and salt until light about 1 minute. Add strawberries and beat until combined, but not totally uniform.
- Transfer to ramekins or small serving dishes. Chill until ready to serve, or transfer to 2 sheets of plastic wrap, roll each into log, and freeze up to 2 months. Thaw before using. Serve at room temperature.
STRAWBERRY BUTTER
This goes great with pancakes or French toast!
Provided by Jennifer K
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- In a small bowl, beat together the butter, confectioners' sugar and strawberry preserves until creamy. Cover, and refrigerate until serving.
Nutrition Facts : Calories 115.2 calories, Carbohydrate 3.5 g, Cholesterol 30.5 mg, Fat 11.5 g, Protein 0.1 g, SaturatedFat 7.3 g, Sodium 81.7 mg, Sugar 3.3 g
FRESH STRAWBERRY BUTTER
My family had a large strawberry farm when I was growing up, so we had tons of strawberry recipes. This one is delicious, especially with fresh homemade bread.
Provided by GLAMM
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 5m
Yield 16
Number Of Ingredients 3
Steps:
- Combine strawberries, butter, and confectioners' sugar in a blender; blend until smooth.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 9.2 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 82 mg, Sugar 8.5 g
NEIMAN MARCUS STRAWBERRY BUTTER
A lovely accompaniment to Neiman Marcus Monkey Bread #67045 or any other white bread. From the Houston Chronicle.
Provided by Molly53
Categories Spreads
Time 5m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Whip butter in a bowl with electric mixer until fluffy.
- Fold in strawberry preserves.
- Return to refrigerator and allow butter to solidify.
Nutrition Facts : Calories 157.3, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 88.1, Carbohydrate 13.8, Fiber 0.2, Sugar 9.7, Protein 0.2
4-INGREDIENT PEANUT BUTTER-STRAWBERRY ICE CREAM PIE
Stir crispy rice cereal with some peanut butter, and boom! Instant pie crust. Pair with strawberry ice cream to mimic your fave grade-school sandwich, or try any other tasty PB partner, like chocolate or vanilla.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Let the ice cream sit at room temperature to soften, about 20 minutes.
- Meanwhile, put 1/2 cup of the peanut butter in a medium microwave-safe bowl and heat for 30 second increments, stirring after each, until warm and very loose, about 2 minutes. Add the cereal and stir and toss until combined. Transfer to a 9-inch pie plate and press into an even layer along the bottom and up the sides, using the flat bottom of a measuring cup to help. (The mixture will still be a bit crumbly.)
- Scoop the ice cream into the peanut butter crust and smooth out into an even layer. Heat the remaining 1/4 cup peanut butter in the microwave until warm and loose, about 1 minute. Dip a fork into the peanut butter and drizzle it over the pie. Loosely cover with plastic wrap and freeze until set, at least 2 hours or up to overnight. Decorate with a ring of strawberries before serving.
STRAWBERRY-BANANA-PEANUT BUTTER SMOOTHIE
This creamy treat has protein and no added sugar for a yummy breakfast or dessert!
Provided by Cynthia
Categories Breakfast and Brunch Drinks
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Place yogurt, peanut butter, banana, strawberries, and ice cubes into a blender. Puree until smooth.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 45.6 g, Cholesterol 7.4 mg, Fat 18.8 g, Fiber 6 g, Protein 16.2 g, SaturatedFat 4.8 g, Sodium 243 mg, Sugar 28.4 g
PEANUT BUTTER, STRAWBERRY AND HONEY SANDWICH
Steps:
- Spread peanut butter over bread. Top with strawberries and mint; drizzle with honey.
Nutrition Facts :
PEANUT BUTTER, STRAWBERRY, AND BANANA QUESADILLA RECIPE BY TASTY
Here's what you need: natural peanut butter, honey, McCormick® Ground Cinnamon, McCormick® vanilla extract, strawberries, banana, whole wheat tortillas, unsalted butter
Provided by Becca Park
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the peanut butter, honey, cinnamon, and vanilla.
- Cut off the stems from the the strawberries, then slice. Slice the banana.
- On a cutting board, lay out the tortilla and spread ½ of the peanut butter mixture across the top ½ of the tortilla. Arrange strawberry and banana slices over the peanut butter, then fold the other side of the tortilla over the fruit. Repeat with the remaining ingredients
- In a large pan over medium heat, melt ½ tablespoon butter. Place the quesadilla in the hot pan and cook until golden, about 2 minutes. Flip and continue cooking until golden on the other side, 1-2 minutes more. Remove from the heat and repeat with the other quesadilla.
- Cut each quesadilla into 4 pieces, then serve. Enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 73 grams, Fat 43 grams, Fiber 8 grams, Protein 20 grams, Sugar 28 grams
PEANUT BUTTER STRAWBERRY SMOOTHIE
I made this recipe out of my own mind. It's simple, healthy, and delicious! Serve chilled.
Provided by annthefirst
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Blend strawberries, yogurt, milk, peanut butter, and brown sugar together in a blender for 2 minutes; let rest for 10 seconds. Blend until smooth, another 2 minutes.
Nutrition Facts : Calories 362.5 calories, Carbohydrate 33.4 g, Cholesterol 12.2 mg, Fat 19.9 g, Fiber 4.8 g, Protein 17.6 g, SaturatedFat 5.4 g, Sodium 262.8 mg, Sugar 26 g
STRAWBERRY OOEY GOOEY BUTTER CAKE
Make and share this Strawberry Ooey Gooey Butter Cake recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 1h
Yield 2 dozen cake squares, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Lightly grease a 13x9-inch baking pan.
- In a large bowl, combine cake mix, butter, and 1 egg.
- Press mixture into bottom of prepared pan.
- In a separate large bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth.
- Gradually beat in confectioners¹ sugar until combined.
- Stir in strawberries.
- Spoon mixture over cake mixture; bake for 35 to 40 minutes, or until center is set.
- Cool completely; cut into squares to serve.
- Garnish with sweetened whipped cream and strawberries, if desired.
Nutrition Facts : Calories 153.2, Fat 7.9, SaturatedFat 4.5, Cholesterol 51.6, Sodium 76.4, Carbohydrate 19.6, Fiber 0.1, Sugar 19, Protein 1.7
STRAWBERRY-BROWN BUTTER BANANA BREAD
Classic banana bread is given a sweet and filling makeover courtesy of fresh strawberry slices.
Provided by Stephanie Wise
Categories Breakfast
Time 1h40m
Yield 1
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease or spray bottom only of 9x5-inch loaf pan.
- In 1-quart saucepan, heat butter over medium heat, stirring occasionally, until golden brown. Remove from heat; pour through strainer into small bowl to remove blackened bits.
- In large bowl, beat butter and sugar with electric mixer on medium speed 2 minutes. Stir in eggs until combined.
- Add bananas, buttermilk and vanilla; stir until smooth. Add flour, baking soda and salt; stir until just combined. Fold in strawberries. Pour into pan.
- Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. (Cover loosely with foil if top is browning too quickly.)
- Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely before slicing.
Nutrition Facts : ServingSize 1 Serving
STRAWBERRY-RHUBARB IRISH CRUMBLE WITH IRISH WHISKEY BUTTER
Make and share this Strawberry-Rhubarb Irish Crumble With Irish Whiskey Butter recipe from Food.com.
Provided by KathyP53
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Irish whiskey butter: place 1/2 cup of room temperature unsalted butter in a mixing bowl and whip until fluffy. With mixer running, gradually add 3/4 cup powdered sugar. Slowly add 1/4 cup Irish whiskey until combined. Mixture may look separate and curdled at first, but if you keep whipping, it will come together. Use at room temperature or chilled.
- Preheat oven to 365 degrees. Lightly grease 11x7" baking dish and set aside.
- In a medium bowl, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice. Toss to coat. Pour strawberry mixture into prepared baking dish.
- In a medium bowl, add the flour, oats, light brown sugar, and salt, stirring to combine. Add the diced butter to the flour mixture, and using your fingers, work the mixture until it resembles coarse crumbs. Pour crumb mixture evenly over top of strawberry mixture.
- Place baking dish in the oven and bake for 40 minutes, or until filling is bubbly and topping is golden brown.
- Serve warm with spoonful of Irish Whiskey Butter.
Nutrition Facts : Calories 426, Fat 12.8, SaturatedFat 7.5, Cholesterol 30.5, Sodium 41.8, Carbohydrate 76.1, Fiber 5, Sugar 46.7, Protein 4.7
STRAWBERRY WAFFLES WITH STRAWBERRY-BLACK PEPPER BUTTER AND LEMON CURD CREAM
Steps:
- For the strawberry waffles: Finely dice eight of the strawberries, and combine in a small bowl with 1 heaping tablespoon sugar and the raspberry liqueur if using. Let sit at room temperature until the strawberries soften slightly and release some juice, about 15 minutes. Thinly slice the remaining strawberries lengthwise, and toss with remaining 1 heaping tablespoon sugar.
- Whisk together the flour, baking powder, baking soda, salt and 1 tablespoon sugar in a large bowl. In a small bowl, whisk together the eggs and buttermilk. Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together. Fold in the diced strawberries and their juices, and the melted butter until just combined (if the strawberries are super juicy, use a slotted spoon to transfer the berries to the batter and add just a teaspoon or so of the juices). Cover, and let sit at room temperature for 30 minutes.
- For the strawberry-black pepper butter: Combine the strawberries, butter, honey, salt and pepper in a food processor. Process until almost smooth. Scrape into a bowl, and set aside at room temperature.
- For the lemon curd whipped cream: Combine the heavy cream and lemon zest in the bowl of a stand mixer fitted with the whip attachment. Whip until slightly thickened. Add the lemon curd, and continue whipping until soft peaks form. Chill until ready to serve.
- Heat a waffle iron according to the manufacturer's directions. Brush with melted butter, and ladle batter onto the iron. Close the cover, and cook until crisp, about 4 minutes. Serve immediately, or transfer the waffle to a rack set over a baking sheet and keep warm in a 200-degree oven. Repeat with the remaining batter and melted butter.
- Top the waffles with strawberry butter, sliced strawberries and a dollop of the whipped cream.
STRAWBERRY BUTTER
There are several farms in our community where families can go pick their own strawberries. We usually pick a big bucketful and can't resist sampling some in the car on the way home. But we make sure to save enough for this delicious spread. —Kim Hammond, Watsonville, California
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a bowl, beat cream cheese and butter until smooth. Gradually add sugar and vanilla; mix well. Stir in strawberries. Cover tightly and refrigerate for several hours or overnight. May be stored in the refrigerator up to 1 week. Serve with English muffins, toast, waffles or pancakes.
Nutrition Facts : Calories 132 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 100mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
STRAWBERRY TART WITH ALMOND BUTTER CRUST
Steps:
- Put almonds and water in processor or blender and reduce to coarse powder. Add butter and blend well, scraping down sides of bowl several times. Press butter through sieve and chill until ready to use.
- Put flour, salt, sugar and butter in bowl of food processor. Turn machine on and off briefly 4 or 5 times. Butter should be in pieces the size of lima beans. Then process for about 10 seconds while adding water quickly. Stop before ball forms. If you do not have food processor, this can be done by hand. Do not knead too much or crust will become tough.
- Remove mixture from work bowl and form ball. Cover with plastic wrap and refrigerate for 2 hours.
- Preheat oven to 400 degrees.
- On lightly dusted surface, roll out pastry ball to form crust slightly larger than tart pan (most pans are 10 to 12 inches in diameter). If you have too much dough, roll excess into ball, wrap and freeze.
- Butter tart pan well and gently lay in crust, pinching sides to fit pan. Place aluminum foil over crust and lay pinto beans or any weight over it and bake for 10 minutes. Remove foil and bake another 10 minutes or until crust is golden brown. Set aside to cool.
- When crust is cool spread cheese mixture over bottom, then layer of sliced strawberries. Melt jam with Cognac in saucepan and brush it over to glaze the fruit. Chill before serving.
Nutrition Facts : @context http, Calories 462, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 30 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 72 milligrams, Sugar 10 grams, TransFat 1 gram
SWEET STRAWBERRY BUTTER
You'll need only three ingredients to whip up this fruity spread from Irene Marquardt. "It's great on plain bread or toast, but it's especially good on pancakes and waffles," says the Peshtigo, Wisconsin cook.
Provided by Taste of Home
Time 10m
Yield 2-3/4 cups.
Number Of Ingredients 4
Steps:
- In a blender or food processor, combine the strawberries, butter and sugar; cover and process for 3 minutes or until completely blended. Serve with bagels, English Muffins or toast.
Nutrition Facts :
DOUBLE CHOCOLATE STRAWBERRY GOOEY BUTTER CAKE
Ooey, gooey, and oh so creamy, this gooey butter cake is such a treat. It is like a chocolate covered strawberry, in cake form. Decadent and rich, we loved every bite. Our chocolate chips didn't swirl as lovely as we would have liked so we ended up spreading them a little bit. Still delicious!
Provided by Robin Lieneke
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Mix together dry cake mix, 1 egg, and 1 stick of melted butter until a smooth dough forms. Press in the bottom of a buttered 9x13 pan.
- 2. In the same bowl, mix remaining eggs, cream cheese, sugar, vanilla, cocoa powder, the second stick of butter (melted), and strawberries until smooth and creamy.
- 3. Pour on top of the dough in pan. Drizzle with strawberry preserves and swirl to make it pretty.
- 4. Bake at 350 degrees for 40-50 minutes. Don't over bake, you want the middle to be a little bit jiggly. It will set as it cools. As soon as you remove the cake from the oven, sprinkle with the mini chocolate chips.
- 5. After about 3 minutes when they are soft, use a spoon or knife to swirl the melted chips on the top. Serve with whipped cream.
PEANUT BUTTER, MARSHMALLOW, DARK CHOCOLATE, STRAWBERRY, AND NUTELLA® BARK
Melted peanut butter, marshmallow, dark chocolate, Nutella®, and strawberry bark is the new thing. It's so unbelievably delicious you won't know what to do!
Provided by Aryanna
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 45
Number Of Ingredients 5
Steps:
- Line a rimmed baking sheet with waxed paper.
- Place strawberries in a large bowl. Using a hand masher, mash into a coarse puree. Add melted chocolate, peanut butter, chocolate-hazelnut spread, and marshmallow cream. Mix well to combine. Pour onto baking sheet.
- Transfer baking sheet to the refrigerator and chill until set, about 1 hour. Serve chilled.
Nutrition Facts : Calories 276.5 calories, Carbohydrate 28.2 g, Fat 17.5 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 4.6 g, Sodium 102.7 mg, Sugar 13.3 g
EASY STRAWBERRY BUTTER
Great with a warm roll on the holidays, but also great any time.
Provided by sbrown1334
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- Combine butter, 1/4 cup plus 2 tablespoons confectioners' sugar, and strawberry preserves in a large bowl; beat with an electric mixer until creamy. Cover and chill until serving.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 5.3 g, Cholesterol 45.8 mg, Fat 17.3 g, Protein 0.2 g, SaturatedFat 10.9 g, Sodium 122.6 mg, Sugar 5.1 g
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