Strawberry Ring Recipes

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LAYERED STRAWBERRY-LIME GELATIN RING



Layered Strawberry-Lime Gelatin Ring image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h35m

Yield 10 to 12 servings

Number Of Ingredients 8

One 14-ounce can sweetened condensed milk
8 ounces cream cheese, at room temperature
8 ounces sour cream
Two 3-ounce packages lime gelatin
Nonstick cooking spray, for the bundt pan
1/2 cup drained crushed pineapple
1/4 cup maraschino cherries, halved
Two 3-ounce packages strawberry gelatin

Steps:

  • In the bowl of an electric mixer fitted with a whisk attachment, combine the sweetened condensed milk and cream cheese and mix on low until smooth, 2 to 3 minutes. Add the sour cream and mix until smooth.
  • Put the lime gelatin in a medium heatsafe bowl, pour in 1 cup boiling water and gently stir until completely dissolved. Add the gelatin mixture to the cream cheese mixture and stir until combined. Pour the mixture through a fine-mesh strainer into a mixing bowl to remove any lumps.
  • Spray a 10-cup fluted bundt pan with cooking spray. Pour the lime gelatin mixture into the prepared pan. Use a spoon to push the pineapple and cherries into the mixture and distribute them throughout. Refrigerate until set, about 2 hours.
  • After about 1 1/2 hours, put 2 cups cold water in a medium heatsafe bowl. Add the strawberry gelatin and let bloom for 5 minutes. Add 2 cups boiling water and stir until completely dissolved. Cool to room temperature, about 30 minutes.
  • Dampen a baking sheet with a little water and set aside. Fill a bowl larger than the bundt pan with warm water (make sure it's not too hot). Dip the bundt pan into the water in 5-second intervals (don't hold it in there too long) to loosen the lime gelatin from the pan. This may need to be repeated a few times until you see it start to loosen from the sides and center. Once loosened, place the baking sheet on top of the bundt pan and flip to invert the lime gelatin onto the baking sheet. Lift the bundt pan off the gelatin and rotate it slightly, then place it back over the gelatin so the fluted ridges of the bundt pan and the molded gelatin do NOT line up (the strawberry gelatin layer will fill the spaces).
  • Flip the bundt pan and baking sheet back right-side up so the lime gelatin is back in the pan but slightly off center. Pour in the cooled strawberry gelatin mixture; the lime gelatin should float in the strawberry liquid. Using your fingers, realign the lime gelatin with the proper grooves of the pan. Refrigerate until set, about 2 hours.
  • Dip the bundt pan into a bowl of warm water (following the method above), being careful not to hold it in there too long. Place a serving dish on top of the bundt pan and flip to invert the gelatin ring onto the dish.

STRAWBERRY CHEESECAKE CRESCENT ROLLS RECIPE BY TASTY



Strawberry Cheesecake Crescent Rolls Recipe by Tasty image

Here's what you need: cream cheese, sugar, vanilla extract, strawberry, crescent rolls, powdered sugar, powdered sugar

Provided by Tasty

Categories     Bakery Goods

Yield 8 rolls

Number Of Ingredients 7

8 oz cream cheese, softened
2 tablespoons sugar
¾ teaspoon vanilla extract
1 cup strawberry
1 tube crescent rolls
½ cup powdered sugar
powdered sugar, to top

Steps:

  • Preheat oven to 350˚F (175˚C).
  • In a large bowl, combine softened cream cheese, sugar, and vanilla extract until well-incorporated.
  • Gently fold half of the strawberries into the mixture.
  • Open the crescent rolls and separate into individual triangles.
  • Drop one tablespoon of the mixture onto the wide end of the triangle and roll, starting at the wide edge.
  • Place on a baking sheet that has been lined with parchment paper. Bake for 13 minutes or until golden brown (times and temperatures may vary based on oven).
  • To make a strawberry glaze, mash the rest of the strawberries and powdered sugar. Continue mashing until all of the sugar has dissolved.
  • Drizzle glaze over crescent roll and sprinkle powdered sugar on top.
  • Enjoy!

Nutrition Facts : Calories 160 calories, Carbohydrate 15 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams

STRAWBERRY PUFF RING



Strawberry Puff Ring image

Got this many years ago from a co-worker. Very refreshing.Takes some work but worth the effort. Note You can use instant pudding or just whipped cream & strawberries in the puff to save time.

Provided by Katha

Categories     Dessert

Time 2h48m

Yield 8-10 serving(s)

Number Of Ingredients 11

6 tablespoons butter or 6 tablespoons margarine
3/4 cup hot water
3/4 cup flour
3 eggs
1 pint fresh strawberries, sliced & chilled (reserve 3 or 4 nice whole berries for garnish)
recipe cream filling
1 (3 1/4 ounce) package vanilla pudding mix
2 cups 2% low-fat milk
glaze
1 cup confectioners' sugar
2 -3 tablespoons warm water

Steps:

  • For Cream Filling.
  • In saucepan combine pudding & milk mix well.
  • Cook over medium heat, stirring constantly until mixture thickens and boils.
  • Cover & cool.
  • Chill completely 1-2 hours.
  • For Glaze.
  • In small mixing bowl combin confectioners sugar & water mix until smooth.
  • For Puff Ring.
  • Pre heat oven to 425 degrees.
  • In a saucepan combine water & butter.
  • Bring to a boil.
  • Add flour all at once.
  • Cook over medium heat, stirring constantly until mixture leaves sides of pan ina smooth compact ball.(about 2 minutes).
  • Cool 1 minute.
  • Add eggs 1 at a time ,beating vigorously after each egg addition until mixture is smooth & glossy.
  • Spoon dough in ring shape about 8 inches diameter on a greased cookie sheet.
  • Bake at 425 degrees for 30-35 minutes, until golden brown.
  • Turn off oven.
  • Prick puff with a sharp knife. Leave puff in oven 20 minutes to dry out center.
  • Cool.
  • Slice off top of ring.
  • Spoon cream filling into bottom half of ring.
  • Top with fresh berries.
  • Replace top & drizzle with glaze; garnish with whole berries.

Nutrition Facts : Calories 293.7, Fat 12, SaturatedFat 6.9, Cholesterol 107.1, Sodium 201.5, Carbohydrate 41.2, Fiber 1.3, Sugar 29.2, Protein 6

STRAWBERRY CHEESE RING



Strawberry Cheese Ring image

We always had this at my grandparents on Christmas Eve. A coworker of mine, brought this into work a couple of years ago, and I got this recipe from her. It tastes just like I remember. It's just one of those recipes for me, that brings back memories of childhood. Plus I think it tastes pretty darn good. Cook time includes refrigeration time.

Provided by bratty

Categories     Spreads

Time 3h10m

Yield 20 serving(s)

Number Of Ingredients 8

16 ounces sharp cheddar cheese, grated
1 (3 ounce) package cream cheese, softened
3/4 cup mayonnaise
1 small onion, chopped
1 cup chopped pecans or 1 cup walnuts
1/2 teaspoon garlic powder
cayenne pepper
1 cup strawberry preserves

Steps:

  • Combine all the ingrdients except preserves in a food processor or electic mixer.
  • Mix thoroughly and refrigerate for 2-3 hours.
  • Scoop mixture onto a platter.
  • Use your hands to mold mixture into a ring formation.
  • Spread strawberry preserves in the center of ring.
  • Serve with buttery crackers.

SWEDISH PASTRY RINGS



Swedish Pastry Rings image

Although my family is of Polish and German descent, we sure enjoy this sweet bit of Sweden! Mom was always sure to make this for Easter breakfast.

Provided by Taste of Home

Time 45m

Yield 2 pastry rings (12-16 servings each).

Number Of Ingredients 18

2-1/4 cups all-purpose flour
2 tablespoons plus 1 teaspoon sugar, divided
1 teaspoon salt
1/2 cup cold butter
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/4 cup warm evaporated milk (110° to 115°)
1 large egg
1/4 cup dried currants or raisins
FILLING:
1/4 cup butter, softened
1/2 cup packed brown sugar
1/2 cup chopped pecans
BROWNED BUTTER GLAZE:
2 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 teaspoons evaporated milk

Steps:

  • In a large bowl, combine flour, 2 tablespoons sugar and salt. Cut in butter until mixture resembles fine crumbs. In a large another large bowl, dissolve yeast and remaining sugar in warm water. Add milk, egg and crumb mixture; beat until well blended. Stir in currants. Cover and refrigerate overnight. , Line two baking sheets with foil and grease the foil; set aside. For filling, in a small bowl, cream butter and brown sugar until light and fluffy; stir in pecans. , Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x7-in. rectangle; spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. , Place loaves seam side down on prepared pans; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 350° for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. , For glaze, in a small saucepan, cook butter over medium heat until lightly browned, stirring constantly. Remove from the heat. Stir in confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over pastry rings.

Nutrition Facts : Calories 129 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 130mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

STRAWBERRY CREAM ROLL



Strawberry Cream Roll image

Ideal for that special ending to a special luncheon. Decorate this jelly roll with crystallized violets, if desired. A few fresh violet leaves on top also may be used.

Provided by JJOHN32

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h30m

Yield 15

Number Of Ingredients 14

3 eggs
1 cup white sugar
⅓ cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup confectioners' sugar for dusting
1 teaspoon unflavored gelatin
¼ cup cold water
1 cup heavy cream, chilled
1 cup fresh strawberries
1 tablespoon white sugar
2 tablespoons confectioners' sugar, for dusting

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
  • Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into prepared pan.
  • Bake until cake is springy to the touch and beginning to shrink away from the sides of the pan, about 15 minutes.
  • Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the cake out on the towel. Peel off the paper or foil. Cut away crusty edges with kitchen shears or a sharp paring knife. Roll the cake up in the towel, and leave it to cool.
  • In a microwave-safe bowl, sprinkle the gelatin over the cold water and set aside. Wash and hull the strawberries; if they're large, you may halve or chop them. Melt gelatin in microwave, checking every 15 seconds. Pour gelatin and 1 tablespoon sugar over strawberries.
  • Whip the cream to medium-stiff peaks. Fold in cooled strawberry mixture. Unroll the cake, spread with the strawberry cream, and roll up again. Chill cake for at least 1 hour.
  • Before serving, dust cake with confectioners' sugar or top with additional whipped cream.

Nutrition Facts : Calories 171 calories, Carbohydrate 25 g, Cholesterol 58.9 mg, Fat 7 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 92.2 mg, Sugar 17.8 g

STRAWBERRY RING



Strawberry Ring image

Number Of Ingredients 8

1 (3-ounce) box strawberry gelatin
1 cup boiling water
1 cup sliced strawberries
1 cup crushed pineapple, drained
1 banana
1 tablespoon lemon juice
1/2 cup sour cream
1 teaspoon sugar

Steps:

  • Dissolve gelatin in boiling water. Add 7 ice cubes and stir until slightly thickened. Add berries. Stir in pineapple, banana and lemon juice. Chill until firm. Combine sour cream and sugar. Spread over top.

Nutrition Facts : Nutritional Facts Serves

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