Strawberries

YOUR PRODUCE MAN'S

SEXY STRAWBERRY RECIPES

STRAWBERRY BUTTER

By Pete & Minn Fox; Foxes Bed & Breakfast; Sutter
Creek, CA



Ingredients

1 cup Strawberries (washed, stemmed, sliced)

½
cup Unsalted Butter (softened at room temperature)

¾
cup Powdered Sugar

Instructions

·
Set unsalted butter out to reach room temperature. Then cut into smaller
pieces.

·
Process in a food processor, then add Strawberries and powdered sugar.
Process until smooth.

·
You can store this in the freezer until you use it.

NOTE: You could use margarine instead of butter. Also, you can use this recipe
with just about any berry.My mom says that 1 cup of strawberries isn’t enough. I think she’s
right.

STRAWBERRY CREAM PUFF SUNDAES

By Larry & Cathy Olson; Café California;
Davis, CA



Ingredients

1 cup Water

½
cup Butter

1 cup Flour

4 ea Eggs

As many Strawberries as your heart desires.



Instructions

·
Heat water until boiling, add butter to melt.

·
Add flour, stirring constantly until mixture forms into a ball

·
Remove from heat.

·
Add and beat the eggs until smooth

·
Put golfball size clumps onto a cookie sheet

·
Bake at 400 degrees for about 30 – 40 minutes

·
Let cool

·
Cut Cream Puffs in half along the “equator”

·
Fill centers with good quality vanilla ice cream, grand marnier cream and
Strawberries

·
Top with grand marnier cream and Strawberries

CHOCOLATE DIPPED STRAWBERRIES



Ingredients

10 ea Large Strawberries

4 oz. Dark Chocolate

2 oz White Chocolate



Instructions

·
Prepare a large mixing bowl filled with ice, large enough for a dinner
plate to sit on. Put plastic wrap on the dinner plate and place in the freezer
for 10 minutes, then place on the ice-filled mixing bowl.

·
Wash and dry berries.

·
Melt dark chocolate in a double boiler. Melt white chocolate in a separate
double boiler.

·
Dip each berry in the dark chocolate. Place on the plate.

·
Once dark chocolate has somewhat hardened, take a fork and dip into the
white chocolate. Have fun drizzling this white chocolate onto the berries.

·
Serve at room temperature.

NOTES: Be sure to use a good quality melting chocolate, like Bakers or Guirredelli.

Strawberries Romanoff

Prep: 25 mins

Cooking:

Other: 2 to 8 hrs for chilling; 20 seconds to 20 mins for softening ice cream

Total: About 2.75 hrs

Ingredients

4 cups (1 lb) strawberries

1/4 cup (2 fl oz) orange juice, preferably freshly squeezed

2 tbslp sugar

2 tbslp orange-flavored liquer such as Grand Marnier or Curaçao

1 cup (8 fl oz) best-quality vanilla ice cream

2 cups (1 pt) heavy cream

Instructions

Remove the stems from the strawberries, then cut th eberries in half lengthwise. Place in a bowl and sprinkle with the orange juice, sugar and liqeur. Cover and refrigerate for at least 2 hours or for as long as 8 hours.

Just before serving, soften the ice cream in a microwave oven set on high power for 15-20 seconds. Alternatively, leave the ice cream room temperature for 15-20 minutes to soften.

Using chilled beaters and a large chilled bowl, whip the cream until stiff peaks form. Beat in the softened ice cream.

Divide the strawberries and their juices among 8 bowls or wineglasses. Top each serving with a generous amount of the cream and serve immediately.

Serves 8.