GLAZED STRAWBERRY CHEESECAKE
This ruby-red showstopper has been a family favorite for more than 30 years. When I take it to potluck parties and other get-togethers, we devour every last bite.-Jan Decarlantonio, Centreville, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.
Nutrition Facts : Calories 462 calories, Fat 30g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 253mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.
STRAWBERRY GLAZE PIE
"WE STILL GO OUT to the strawberry farms to pick our own berries for this pie, and a delicious one it is! "This pie was a family favorite while I was growing up, and it has become the same with my own family, which is nearly all grown. "Strawberries are one of my favorite fruits, and when they're in season, you can bet this is a treat we have often!"
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Mash 1 cup strawberries; set aside. In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. If desired, stir in food coloring. Cook and stir 3 minutes more. Cool for 10 minutes. , Spread about 1/3 cup glaze over bottom and sides of crust. Halve remaining strawberries; arrange in crust. Spoon remaining glaze over berries. Chill for 1-2 hours. Just before serving, garnish with whipped cream.
Nutrition Facts :
CANDIED STRAWBERRIES
Give roses a rest: Sweet and glossy, these candy-dipped strawberries don't need water (but they won't last as long).
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 12 strawberries
Number Of Ingredients 3
Steps:
- Add the sugar, corn syrup and 1/4 cup water to a small heavy-bottom saucepan. Bring to a boil over high heat, stirring once to make sure the sugar dissolves. Attach a candy thermometer or use and instant read thermometer and bring to 300 to 310 degrees F. Remove the pot from the heat and let sit for 1 minute.
- Stir the sugar mixture to even out the temperature from top to bottom. Dip the strawberries, using the stem as a handle and swirling to coat. Remove and allow excess syrup to drip off, shaking as needed. Place on a parchment-lined baking sheet and allow to cool and harden, about 10 minutes.
- Trim the ends of 12 extra-long lollipop sticks to the desired length to fit your vase. Carefully skewer each strawberry through the stem end and arrange into a bouquet in the vase. Serve within 2 hours (see Cook's Note).
CHOCOLATE COVERED STRAWBERRIES
Why pay top dollar for chocolate-covered strawberries when you can easily make them at home -- super fresh and at a fraction of the cost? For the best finished look, try to find jumbo berries with stems.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 1 pound chocolate covered strawberries
Number Of Ingredients 3
Steps:
- Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
- Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
- Set the strawberries aside until the chocolate sets, about 30 minutes.
- Copyright 2003 Television Food Network, G.P. All rights reserved
HOW TO MAKE GLAZED STRAWBERRIES
How to Make Glazed Strawberries. If you're looking for a way to use up ripe strawberries or want to make your desserts stand out, try glazing strawberries. Dip whole strawberries into a simple syrup and let them harden. Then you can serve...
Provided by wikiHow
Categories Berries
Number Of Ingredients 4
Steps:
- Rinse 16 strawberries and dry them with a paper towel. You can leave the stems on the strawberries or trim them off if you prefer. Ensure that the strawberries are completely dry since the sugar glaze won't stick to wet berries. Avoid using frozen strawberries for this recipe. They'll release too much moisture as they thaw and they'll become mushy.
- Insert a toothpick into the stem or big end of each strawberry. Push the toothpick about 1 inch (2.5 cm) deep into the strawberry. This will make it easier to dip the strawberries into the hot glaze. If you don't have toothpicks, you can use lollipop sticks or bamboo skewers.
- Put the sugar and water into a saucepan with a candy thermometer. Pour 1 cup (200 g) of granulated sugar along with 1⁄4 cup (59 ml) of water into a saucepan and clip a candy thermometer to the side of the saucepan. The tip of the candy thermometer should be near the bottom of the pan without touching it.Variation: To make red-glazed strawberries that have a cinnamon flavor, reduce the amount of sugar to 3/4 cup (150 g) and add 1/2 cup (112 g) of crushed cinnamon red hots along with the water. You can also substitute caster or superfine sugar for the granulated sugar.
- Heat the sugar syrup until it reaches 300 °F (149 °C). Stir the sugar so it mixes with the water and turn the burner to medium-high. Stir the mixture frequently as it liquifies and heats up to 300 °F (149 °C). Stir gently to prevent the hot syrup from splashing out of the saucepan. 300 °F (149 °C) on the candy thermometer is also called hard crack stage. If you don't have a thermometer, spoon a little syrup into a bowl of cold water. The syrup should break and crack if it's hot enough.
- Turn off the burner and dip the strawberries into the syrup. Carefully hold a strawberry by the toothpick and lower it into the hot syrup. Dip it down until all but the stem is glazed. Then place it on a sheet of parchment paper. Repeat this with the rest of the strawberries. Work quickly so the syrup doesn't have a chance to cool too much. The hot syrup can burn your skin, so use caution when you dip the berries.
- Let the strawberries harden and serve them within 2 hours. Leave the strawberries alone for a few minutes so they harden completely. For the best texture, serve the glazed strawberries within 2 hours. You can set them out for guests to pick up or place them on top of decorated cakes and tarts. The berries will begin to shrink under the glaze and they'll become too ripe after a few hours. This is why you should avoid making the glazed strawberries too far in advance.
STRAWBERRY GLAZED PIE
This is a restaurant style strawberry glazed pie. Fresh berries are tossed with a glaze, and then chilled until serving time. This is also good made with peaches, using peach gelatin instead of strawberry.
Provided by Karin Christian
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
- Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
- Chill until well set. Serve topped with whipped cream.
Nutrition Facts : Calories 279 calories, Carbohydrate 52.2 g, Fat 7.8 g, Fiber 3 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 185.5 mg, Sugar 37 g
HOW TO MAKE STRAWBERRY GLAZE
Steps:
- Rinse the strawberries. Cut off the caps and chop the berries into small chunks. Set aside 1/3 for later.
- In a saucepan over medium-high heat, combine 2/3 of the strawberries, sugar, and vanilla. Stir until the strawberries release their juices. Mash the berries with a wooden spoon to release more syrup. Keep cooking for 15 minutes or until the mixture thickens.
- Use a stick blender or whisk to puree/mash the strawberries to achieve your desired smoothness or chunkiness.
- Combine the puree with the remaining strawberries and enjoy!
Nutrition Facts : Calories 96 cal
HOW TO MAKE STRAWBERRY GLAZE AT HOME
Strawberry glaze is used in so many recipes but it is well known that sauces can be one of the most challenging components when it comes to baking. I've used this tried and true quantities for every kind of occasion and recipe. My favorite is using it to top some cheesecake. I also love pouring it on top of a strawberry tart to make it glossy. My family loves the look!
Provided by cakedecorist.com
Categories Dessert
Number Of Ingredients 5
Steps:
- The first thing we need is to make strawberry pureé. For this, you will want to mash the strawberries as much as you can with a fork. Of course, this will be easier if your strawberries are a bit overripe. But if they are not, do not worry, just put them into a food processor or blender and they will be ready in no time!Mix your sugar and cornstarch together in a medium bowl.
- Bring your saucepan over to medium heat and add your sugar and cornstarch.
- Add your water and mix until everything is dissolved.
- Next, you will want to pour in your strawberry pureé and mix it all together until it is well combined.
- Bring it to a boil and turn the heat back down to a slow simmer for 5 minutes.
- Take it out of the heat and pour it into a bowl where you can use it from or store. Let it cool down for 10 to 15 minutes.
- Your glaze is ready to be used! Of course, it will need to cool further depending on what you are going to use it for. For a cheesecake, you could use it warm.
STRAWBERRY BREAD
Have fresh garden strawberries? Try this fresh strawberry bread with melt-in-your-mouth strawberry glaze. This quick bread recipe comes together in just 10 minutes. If you love fruit breads, you'll also love our cherry bread!
Provided by Julie Clark
Categories Bread
Time 1h
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees.
- In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
- Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
- To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
- Once the bread is cool, spread the glaze on top of the bread. Slice and serve.
Nutrition Facts : Calories 394 kcal, Carbohydrate 62 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 92 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
GLAZED STRAWBERRIES
Steps:
- Gather the ingredients.
- Prepare a baking sheet by lining it with aluminium foil and spraying the foil with nonstick cooking spray.
- Wash the strawberries and dry them carefully.
- Prepare an ice bath by placing ice and cold water in a bowl large enough to hold your intended saucepan.
- Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Insert a candy thermometer.
- Stir until the sugar is completely dissolved.
- Continue to cook, without stirring, until the temperature reaches 300 F on the candy thermometer.
- During this process, which can take from 10 to 20 minutes, wipe down the sides of the saucepan occasionally with a wet pastry brush to prevent crystallization.
- Once the candy has reached 300 F, remove the pan from the heat immediately and immerse the bottom in the prepared ice bath to stop it from cooking any further. Do not let the ice water get into the pot.
- Once the candy has stopped cooking (look for the bubbles to stop rising from the bottom of the pan), remove the pan from the ice water. Now you can begin to dip your berries. Holding a strawberry by the stem, dip it until it is almost submerged in the candy. Be careful not to touch the liquid candy, as it is very hot and can cause painful burns.
- Remove the berry from the candy and allow the excess to drip off the end.
- Turn it a few times to ensure excess candy has dripped off, then place it on the prepared, oiled baking sheet.
- Quickly repeat with remaining berries until they are all coated in candy.
- Allow the candy to set at room temperature.
- Serve immediately and enjoy!
Nutrition Facts : Calories 363 kcal, Carbohydrate 94 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 21 mg, Sugar 92 g, Fat 0 g, ServingSize 6 servings, UnsaturatedFat 0 g
EASY STRAWBERRY GLAZE
Delicious strawberry glaze for cakes and muffins made with just 4 ingredients! No cooking required.
Provided by Andrea Updyke
Categories Desserts
Time 5m
Number Of Ingredients 4
Steps:
- Combine all wet ingredients in a bowl with a whisk
- Add powdered sugar a little at at time and whisk until there are no clumps
- Pour over baked goods
- Refrigerate leftover glaze for up to 3 days
HOMEMADE STRAWBERRY GLAZE
This Strawberry Glaze is perfect for Pie, Ice Cream, Cheesecake and more. Recipe on HoosierHomemade.com
Provided by Liz
Time 13m
Number Of Ingredients 5
Steps:
- Mash the Strawberries and set aside
- In a saucepan, combine sugar and cornstarch
- Stir in water and mashed berries
- Bring to a boil, stirring constantly
- Stir in food coloring if desired
- Cook and stir 3 minutes until thick
- Remove from heat and transfer to bowl, cool 10-15 minutes
- If strawberries are not smooth, you can either put them through a sieve and smash them or use the food processor.
Nutrition Facts : Calories 58 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
STRAWBERRY GLAZE
A Strawberry Glaze I haven't found on Zaar. I haven't try it but I guess it's delicious on a piece of cake :P
Provided by Boomette
Categories Dessert
Time 10m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Mash strawberries.
- Combine them with sugar and cornstarch in a heavy saucepan.
- Stir well.
- Cook oven medium heat until thick, stirring constantly.
- Stir in Grand Marnier.
- Cover and chill.
Nutrition Facts : Calories 638.4, Fat 0.6, Sodium 4.7, Carbohydrate 162.7, Fiber 4, Sugar 142.5, Protein 1.3
STRAWBERRY GLAZE FOR DOUGHNUTS
Steps:
- Whisk together the confectioners' sugar, jam, lemon juice and 2 tablespoons water in a medium bowl until well combined and smooth.
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