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Wednesday, May 21, 2014

Strawberry and Cream Day

It is not a secret if you have visited my blog very often that I love strawberries.


As I have shared many times I grew up in a family that  tried and was successful at living off the land. While everything did not come from what we grew or raised anything that we could we did. That included our own strawberry patch out behind the house near the garden area. I can remember carrying for the berries and dad was always delighted when he found the first ripe berry. No matter how small or big it was it was the first and oh it tasted so good.

My love for strawberries has led me to share delicious berry recipes on my blog Annies Home. Recipes Such as

Strawberry Pretzel Dessert


Quick Strawberry Dessert


Today a new recipe to me as well a frozen strawberry and cream dessert. After all today is a day that recognizes strawberry and cream
servings: 9-12 Ready in: 40 minutes, plus 3 hours freezing

¼ cup pecans, toasted
4 whole graham crackers, broken into pieces
10 tablespoons butter, melted

1 cup all-purpose flour

1/3 cup brown sugar

2 egg whites
½ cup sugar1 cup heavy whipping cream
Juice from 1 lemon
4 oz. cream cheese, softened

2 cups strawberries, hulled and chopped


Preheat oven to 325 degrees F. Coat an 8x8-inch square baking dish with cooking spray and set aside. In a food processor, combine the pecans and graham cracker pieces. Process until finely ground. Add the crumbs to a large bowl, along with the butter, flour and brown sugar. Mix well. Spread the crumbs evenly on a rimmed baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes, stirring once half way. Meanwhile, in a medium bowl, combine egg whites and sugar. Using a hand-held mixer, mix on medium speed for 3 minutes. Add whipping cream and mix on medium speed for an additional 6 minutes. Add lemon juice and cream cheese and mix on low speed until creamy. Gently fold in strawberries with a spoon. Press half of the crumb mixture into the bottom of the prepared baking dish. Top with strawberry-cream mixture, followed by the remaining crumbs. Cover with foil and freeze for a
minimum of 3 hours before serving.

recipe source here

shared here and at
growing homemakers
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