STRAWBERRY LEMONADE
Provided by Ree Drummond : Food Network
Categories beverage
Time 1h10m
Yield 12 to 14 servings
Number Of Ingredients 3
Steps:
- In a blender or food processor, puree the strawberries with 1 cup of the sugar and 1 cup of water.
- In a large container, mix together 11 cups water, the remaining 2 cups sugar, the lemon juice and the strawberry mixture. Stir and taste, adding more sugar if you like. Refrigerate until well chilled.
STRAWBERRY BROWNIES
These Strawberry Brownies start with a strawberry cake mix and just a few simple ingredients for the quickest dessert ever.
Provided by Jessica Burgess
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Spray an 8x8 pan with nonstick spray or line with foil. Set aside.
- In a large bowl, mix strawberry cake mix, eggs, oil and vanilla extract. Press into the prepared pan. Bake for 18-22 minutes, until just done. Let cool completely
- In a small bowl, whisk together powdered sugar, strawberry jam and milk. Spread over the cooled strawberry brownies.
Nutrition Facts : ServingSize 1 brownie, Calories 173 kcal, Carbohydrate 31 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, TransFat 0.003 g, Cholesterol 23 mg, Sodium 212 mg, Fiber 0.02 g, Sugar 21 g, UnsaturatedFat 2 g
STRAWBERRY LEMONADE BARS
In these pretty pink bars, the tartness of lemon is accentuated by freeze-dried strawberries, adding a dose of springtime flavor and a rosy hue.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 24 bars
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon of the butter.
- For the crust: Combine the flour, butter, sugar cornstarch and salt in a food processor and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the pan. Bake until the crust is golden at the edges, pale golden in the center, and firm, about 30 minutes. Transfer to a wire cooling rack.
- Reduce the oven temperature to 300 degrees F. For the filling: Wipe out the food processor bowl and pulse the freeze-dried strawberries into a powder; reserve. Whisk together the eggs, egg yolks, sugar, and flour in a medium bowl until smooth. Whisk in the lemon juice, strawberry powder and melted butter.
- Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
- Cool the lemon bars on a wire rack, 30 minutes. Use the foil to lift the bars from the pan and place on a baking sheet. Refrigerate until firm, at least 1 hour. Peel the foil off the bars, trim the edges and cut into 24 bars. Dust with confectioners' sugar and serve.
LEMONY LEMON BROWNIES
Taken from here https://www.facebook.com/BreannaDoylePamperedChefExecutiveDirector definately worth a look, there is some amazing stuff on their page.
Provided by Satyne
Categories Dessert
Time 35m
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Grease an 8×8 inch baking dish with butter and set aside.
- Zest and juice two lemons and set aside.
- In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
- In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
- Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
- Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
- Allow to cool completely before glazing. Do not overbake, or the bars will dry.
- Filter the powdered sugar and whisk with lemon zest and juice.
- Spread the glaze over the brownies with a rubber spatula and let glaze set.
- Cut into bars and serve.
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