Cornmeal Towers With Strawberries Cream Recipes

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CORNMEAL TOWERS WITH STRAWBERRIES & CREAM



Cornmeal Towers with Strawberries & Cream image

My kids love to help make these towers. They measure, mix, whisk and build stacks. It's a family custom and a perfect summer breakfast or dessert. -Josie Shapiro, San Francisco, California

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 15

3 large egg whites
1 cup heavy whipping cream
1 cup cornmeal
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1-1/4 cups 2% milk
1 cup whole-milk ricotta cheese
1/4 cup orange juice
2 tablespoons honey
1 teaspoon almond extract
1 to 2 tablespoons butter
1 pound fresh strawberries, sliced
2 tablespoons sugar

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat cream until soft peaks form; refrigerate, covered, until serving., In a large bowl, whisk cornmeal, flour, baking powder, cardamom and salt. In another bowl, mix milk, ricotta cheese, orange juice, honey and extract until blended. Add to cornmeal mixture; stir just until moistened. With clean beaters, beat egg whites on high speed until stiff but not dry; fold into batter., Heat a griddle or large nonstick skillet over medium heat; grease with butter. Filling a 1/4-cup measure halfway with batter, pour batter onto griddle or skillet. Cook until edges begin to dry and bottoms are golden brown. Turn; cook until second side is golden brown. Cool pancakes slightly. , In a bowl, toss strawberries with sugar. For each serving, stack three pancakes, layering each pancake with strawberries and whipped cream.

Nutrition Facts : Calories 245 calories, Fat 11g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 167mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein.

STRAWBERRIES AND CREAM



Strawberries and Cream image

This is the best-tasting strawberries and cream I have ever ate!!!

Provided by jazmin_17

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 10m

Yield 8

Number Of Ingredients 3

1 quart fresh strawberries, hulled and chopped
2 cups sour cream
1 cup white sugar

Steps:

  • Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.

Nutrition Facts : Calories 244.4 calories, Carbohydrate 33.3 g, Cholesterol 25.3 mg, Fat 12.3 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 7.5 g, Sodium 31.2 mg, Sugar 28.8 g

CITRUS CORNMEAL CAKE WITH WINE-ROASTED STRAWBERRIES



Citrus Cornmeal Cake With Wine-Roasted Strawberries image

An easy-to-make cake that's loaded with flavor. Olive oil replaces butter here and there's orange zest and juice plus shredded coconut to make the cake tender and moist.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 55m

Yield Makes one 9-inch cake

Number Of Ingredients 12

2/3 cup extra-virgin olive oil, plus more for pan
3 large eggs, room temperature
1 1/4 cups sugar
1 tablespoon grated orange or tangerine zest, plus 1/2 cup fresh juice
1 teaspoon pure vanilla extract or paste
3/4 cup sweetened shredded coconut
1 1/4 cups unbleached all-purpose flour
3/4 cup fine yellow cornmeal
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
Wine-Roasted Strawberries and lightly sweetened whipped cream, for serving

Steps:

  • Preheat oven to 350 degrees. Brush bottom and sides of a 9-inch spring-form pan with oil. Line bottom with a parchment round; oil parchment. In a large bowl, whisk together oil, eggs, 1 cup sugar, orange zest and juice, and vanilla. In another bowl, whisk together coconut, flour, cornmeal, baking powder, baking soda, and salt. Stir into egg mixture just to combine.
  • Pour batter into prepared pan. Sprinkle evenly with remaining 1/4 cup sugar. Bake until cake pulls away from sides and a tester inserted in center comes out clean, about 40 minutes. Transfer to a wire rack; let cool 20 minutes. Run a knife between cake and sides of pan to loosen. Remove sides of pan; let cool completely. Serve with strawberries and whipped cream.

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