Bob Evans Strawberry Bread Kopykat Recipe 465

BOB EVANS STRAWBERRY BREAD KOPYKAT RECIPE - (4.6/5)

Steps:

• Combine flour, salt and cream of tartar and soda. Set aside. Combine sugar, butter and vanilla in a large mixing bowl. Cream until light and fluffy. Add eggs one at a time, beating well after each addition. Stir together jam and buttermilk. Add to creamed mixture. Alternate with dry ingredients. Mix just to blend. Add a few drops of red food coloring to get the shad of pink you want. The jam alone did not get the batter really pink. Pour into 2 greased loaf pans 9 x 5x 3 and bake at 350 degrees for about 60 minutes.

COPYCAT BOB EVANS STRAWBERRY PIE RECIPE

Steps:

• Preheat oven to 375°F
• To make the crust, the key is to not play with the dough any more than is necessary. To begin, add flour, salt, and shortening into a mixing bowl. Mix until you have pea-sized balls of dough in the bottom. Add water and mix, just until it is combined.
• Pat into a ball and roll out onto a floured surface. Roll until dough is ¼ to ½ inch thick. Sprinkle the top with flour and fold into quarters. Carefully lift and place into a lightly greased pie pan. Unfold once in the pie pan. Pinch edges of crust to the top of the pan. Use a fork to place a few marks on the bottom of the pie crust. Bake for 10 to 12 minutes, or until crust just starts to turn golden. Remove from oven and let cool.
• Next, it is time to start the cream layer of your pie. In a mixing bowl, add cream cheese, and beat until it is creamy. Add vanilla and powdered sugar. In another bowl, whip the heavy cream until stiff peaks begin to form. Once stiff peaks begin to form, fold in cream cheese mixture. Whisk to combine. Pour into cooled pie crust, and store in the fridge.
• To create your strawberry layer, be careful to follow these instructions in order, to avoid unwanted lumps in your glaze. In a small saucepan, add sugar and corn starch. Mix until they are completely combined. Add water and stir. Your mixture will look like a watery milky substance.
• Once any lumps are completely dissolved, turn the heat to medium-low. Cook over a low temperature until your mixture begins to thicken. Once it gets thick and starts to turn a translucent color, remove it from heat. Mix in your Jell-O packet and mix in. Sit to the side and allow to cool.
• Using the strawberries that have been hulled, rinsed, and dried, arrange your strawberries on top of your cream cheese mixture. Once your strawberries are how you want them, cover them in the glaze.
• After your pie has been assembled, place it in the fridge and allow it to chill for one to two hours. Remember, it is best if eaten the same day it was prepared. By allowing your pie chilling time, it will set up better and become more solid when you serve it.
• Before you serve your pie, make your whipped cream. To make whipped cream, pour heavy cream into your mixing bowl. Whisk on high until stiff peaks form. Add vanilla and powdered sugar and mix until combined.
• Place whipping cream into a piping bag to create swirls. You can also place a dollop of whipping cream on your slices of pie as you serve them if you prefer. Serve and enjoy!

BOB EVANS CREPES

Steps:

• Topping:.
• Mix 1/2 the berries and sweetener in a small sauce pan.
• Mash berries with a wooden spoon and apply medium heat 20 min until the consistency of light syrup.
• Strain through a sieve or cheesecloth to remove seeds and skin.
• Serve warm with remaining berries over prepared crepes.
• Filling:.
• Mix ingredients with hand mixer or stick blender until smooth.
• Spoon to taste into individual crepes.
• Tri-fold crepes over filling and pour on topping and berries.

COPYCAT RECIPE OF BOB EVANS COLONIAL DRESSING

Steps:

• Directions:.
• Process water and cornstarch in a blender on high speed for 1 minute or until smooth. Transfer to a 2 1/2-quart saucepan.
• Cook mixture over medium-high heat, stirring constantly. Add each of the remaining ingredients, stirring well after each addition. Cook, stirring, until mixture begins to thicken and become quite smooth.
• Let cool completely before pouring into a refrigerator container. Cap tightly. Keeps for about 6 weeks. Do not freeze.
• Creamy Italian Colonial: After preparing the previous recipe (let cool first), add 1 tablespoon pre pared mustard, 1 tablespoon light corn syrup, 1 tablespoon dried oregano leaves, 1/2 teaspoon garlic powder and 1/2 cup mayonnaise. Stir to combine well. Refrigerate. Do not freeze.
• Catalina Colonial: To prepared recipe, add 1 cup ketchup and 1/2 cup sweet pickle relish.
• Creamy Onion Dressing: To prepared recipe, stir in 1 carton (8 ounces) onion chip dip. Do not freeze.
• Slaw Dressing: To prepared recipe, stir in 1/2 cup sour cream and 1/2 cup mayonnaise. Use within 1 week. Do not freeze.