Strawberrycornflakes Recipes
STRAWBERRY CORN FLAKES
Make and share this Strawberry Corn Flakes recipe from Food.com.
Provided by Opossumgravy
Categories Candy
Time 4m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- First put your cereal in a microwave safe bowl.
- Now add the water and let is soak while you stir a little.
- Now add the 1 tbsp of your ice cream syrup.I assume it could be caramel or even chocolate just the same way.
- Now heat it all with a loose lid for about 20 to 30 seconds.
- Then take it out and as it cools mix and mush it together.
- Now you should be able to eat it with ice cream, plain, or however you like.
- You could chill it as well.
Nutrition Facts : Calories 101.1, Fat 0.2, SaturatedFat 0.1, Sodium 203.3, Carbohydrate 24.4, Fiber 0.7, Sugar 2.9, Protein 1.9
20 FRESH STRAWBERRY COCKTAILS
These fresh strawberry cocktails are the perfect way to wind down! From a gin smash to mojitos to bellinis, strawberries bring a sweet burst of flavor to these drinks.
Provided by insanelygood
Categories Beverages Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a strawberry cocktail in 30 minutes or less!
Nutrition Facts :
EASY STRAWBERRY COBBLER
Easiest strawberry cobbler ever using canned crescent rolls and frozen fruit with syrup. Any canned fruit can be substituted as well. Delicious and wonderful served hot with ice cream.
Provided by TRARECAR
Categories Strawberry Cobbler
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a 9x13-inch cake pan with nonstick spray.
- Unroll, but do not separate, one can of crescent roll dough. Lay the dough flat on the bottom of the prepared cake pan and pour strawberries evenly over top.
- Unroll the remaining dough over the strawberries without separating. Cut butter into cubes and dot over top. Sprinkle with sugar.
- Bake in the preheated oven until golden and bubbly, about 30 minutes.
Nutrition Facts : Calories 221.4 calories, Carbohydrate 30.2 g, Cholesterol 5.1 mg, Fat 10 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 3.2 g, Sodium 295.3 mg, Sugar 17.2 g
STRAWBERRY CORN CAKES
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Lightly coat a 6-cup muffin pan with cooking spray. Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla. Divide the batter evenly among the muffin cups. Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes. Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside. Remove the corn cakes from the oven. Gently press the back of a teaspoon into the center of each to make an indentation about one-third of the way into the cake. Spoon about 2 teaspoons of the strawberry mixture into each indentation, pressing to tightly fill. (Reserve the remaining berry mixture for topping.) Return the cakes to the oven and continue baking until just golden, about 5 more minutes. Let the cakes cool in the pan on a rack, 5 minutes, then remove from the pan and let cool 10 more minutes. Meanwhile, beat the cream and confectioners' sugar with a mixer until soft peaks form. Top the cakes with the remaining berry mixture and serve with the whipped cream.
- Photograph by Antonis Achilleos
Nutrition Facts : Calories 330, Fat 17 grams, SaturatedFat 10 grams, Cholesterol 57 milligrams, Sodium 298 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 4 grams
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