Strawberry Crunch Recipe Recipe For Banana Recipe For Stuffed

STRAWBERRY-BANANA CRUMBLE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine strawberries, bananas, 1/4 cup flour, sugar, lemon juice and salt. Toss together gently to avoid bruising the bananas. Pour into a 10" cast iron skillet.
• Combine all ingredients for topping and use fingertips to smush together until small clumps form. Completely cover strawberry-banana mixture with crumb topping.
• Bake for 40 minutes or until mixture is bubbling on the sides.
• Let sit for 15 minutes before serving. And absolutely serve with vanilla ice cream, this is a must.

BANANA AND STRAWBERRIES DELIGHT

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
• Cream the granulated sugar and butter with an electric mixer until light and fluffy. Mix in the vanilla, eggs and bananas. In a separate bowl, mix the flour, baking soda and salt. Mix the flour mixture into the butter mixture, alternating with the sour cream--do not overmix. Pour the batter into the prepared cake pans and bake until a tester comes out clean, 20 to 25 minutes. Let the cakes cool before removing from the pans.
• For the buttercream: In a stand mixer with the paddle attachment, mix the salt, confectioners' sugar, vanilla and egg whites for 5 minutes on medium-high speed. Add the butter, little by little, and mix for 10 minutes. Fold in the chopped strawberries.
• To assemble the cake: Using a serrated knife, cut the top dome off of the cakes to make them level. Cut one of the cakes in half horizontally to form 2 layers. Repeat with the second cake for 4 layers total. Place one cake layer on a serving plate and spread buttercream on top. Stack a second layer on top and spread buttercream on top. Repeat with the remaining 2 layers. Using an offset spatula, spread buttercream on the outside of the cake. Smooth using up and down strokes, and then scrape off any excess buttercream.

STRAWBERRY-BANANA CEREAL TREATS

Steps:

• Line a 9-by-13-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter.
• Melt the butter in a large pot over medium heat. Add the marshmallows and honey and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt. Add the cereal and 1 cup each of the crushed strawberries and bananas. Stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer. Scatter the remaining crushed fruit on top and press into the top (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes.
• Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days.

STRAWBERRY BANANA FRUIT PUNCH

Steps:

• In a punch bowl or large container, combine pineapple juice, orange juice concentrate, lemonade concentrate, 1/2 cup water and sugar.
• Place bananas, strawberries and remaining water in a blender; cover and process until smooth.
• Stir into the juice mixture.
• Cover and refrigerate.
• Just before serving, stir in ginger ale.

STRAWBERRY BANANA FLUFF

Steps:

• In a bowl, combine the banana, sliced strawberries, marshmallows and peanuts. Fold into whipped topping. Place into two small serving dishes. Garnish with strawberries. Serve immediately.

BANANA STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 6 muffin cups with cooking spray.
• Combine sugar and butter in a medium bowl; beat with an electric mixer until pale and fluffy. Add bananas, egg, and vanilla extract; beat for 1 minute.
• Sift flour, baking powder, baking soda, and salt over the banana mixture. Beat until just combined. Stir in chopped strawberries. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool for 5 minutes then transfer to a wire rack to cool completely.

STRAWBERRY CRUNCH

Steps:

• Wash strawberries and set aside 6 for decoration.
• Hull remaining strawberries and put in large bowl.
• Add the cointreau and crush strawberries lightly with fork.
• Whip the cream until thick.
• Fold into strawberry mixture.
• Lightly crush meringue with your hands (leaving a little for decoration) and add to strawberry mixture.
• Gently fold in with a rubber spatula until evenly mixed.
• To Serve-----------------.
• Pile into 6 fancy wine glasses and place remaining meringue over top.
• Place fanned out strawberry on each dessert.

STRAWBERRY BANANA SPLIT

Steps:

• Spoon yogurt into small serving bowl and top with cookie wedges, banana slices and strawberries. Drizzle with chocolate syrup.

BANANA, STRAWBERRY, AND CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• Chop strawberries and bananas and cream together with strawberry jam and cream cheese.
• Cut bread into 1 1/2 inch thick slices.
• Cut a pocket into the bread but do not cut through the crust on the bottom.
• Stuff with the filling.
• Mix the eggs in a bowl that is not too deep so that the bread does not get soggy.
• Then, using tongs, take your stuffed bread and put one side at a time into the egg mixture.
• Fry in butter until brown.
• Stack in a glass dish and keep warm in the oven until you are finished with the servings you need.
• Liquefy in a blender, 2 cups of strawberries, 1/2 cup sugar, and a little water to make a thick syrup.
• I use frozen berries for this part.
• Put one piece of the French toast on a plate.
• Top with the strawberry sauce.
• Sprinkle on confectionery sugar, and top with some fresh blueberries around the plate.
• Serve at once.

STRAWBERRY-BANANA PUNCH

Steps:

• Blend first 4 ingredients in blender until smooth. Pour into large plastic or glass pitcher. Refrigerate.
• Stir in club soda just before serving.