Strawberrytoppedpuffypancakewithcreamyorangefilling Recipes

STRAWBERRY PUFF PANCAKE

Steps:

• Place butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Meanwhile, in a small bowl, whisk the eggs, milk and vanilla. In another small bowl, combine the flour, salt and cinnamon; whisk into egg mixture until blended., Pour into prepared pie plate. Bake for 15-20 minutes or until sides are crisp and golden brown., In a small saucepan, combine sugar and cornstarch. Stir in water until smooth; add strawberries. Cook and stir over medium heat until thickened. Coarsely mash strawberries. Serve with pancake. Dust with confectioners' sugar.

STRAWBERRY PUFFED OVEN PANCAKE RECIPE

Steps:

• Preheat oven to 400 degrees.
• Place butter in an oven proof skillet and place in oven until melted.
• Blend milk, flour, eggs, vanilla and salt in blender until well combined. (You can also mix by hand with a whisk; make sure there are no lumps.)
• Remove skillet from oven and pour batter over melted butter. Do not stir.
• Bake for 20 minutes, until the pancake is puffed and golden. It will have a cheesecake like texture.
• While baking make yogurt sauce by stirring together the yogurt, sour cream and brown sugar.
• Remove from oven and serve hot with yogurt sauce and turkey bacon.

STRAWBERRY CAKE FILLING

Steps:

• In a small saucepan, combine the first 4 ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon juice. Transfer to a small bowl. Refrigerate until chilled.

STRAWBERRY SHORTCAKE FILLING

Steps:

• Cut 1/3 of the strawberries in half. Combine halved and whole strawberries, sugar, and vanilla extract in a saucepan over medium-low heat. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat.
• Puree 1/3 of the sauce mixture carefully in an electric blender. Mix into the remaining sauce.

STRAWBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with nonstick cooking spray. Set aside.
• Sprinkle strawberries with sugar and let rest until strawberries release their juices, about 10 minutes.
• Meanwhile, in a large bowl, whip cream cheese until light and fluffy. Add strawberries to whipped cream cheese and mix until well combined.
• Combine cake mix and melted butter in a separate bowl and mix until mixture comes together as a crumble.
• Pour pie filling into the greased baking dish. Pour strawberry-cream cheese mixture on top. Evenly distribute crumble over pie filling.
• Bake in the preheated oven for 30 minutes. Remove from oven and cool on a wire rack.

STRAWBERRY CREAM FILLING CAKE

Steps:

• Prepare cake batter as directed on package. Add dry pudding mix and milk; beat 2 min.
• Pour into greased and floured 12-cup fluted tube pan and bake as directed on package. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
• Beat cream cheese in large bowl with mixer until creamy. Reserve 1/2 tsp. sugar for garnish. Add remaining sugar to cream cheese; beat until blended. Gently stir in COOL WHIP. Stir in strawberries.
• Cut cake into 3 layers. Stack layers on plate, spreading cream cheese mixture between layers. Sift reserved sugar over cake. Refrigerate 2 hours.

STRAWBERRY-TOPPED PUFFY PANCAKE WITH CREAMY ORANGE FILLING

Steps:

• In blender, combine the first 3 ingredients, cover and process until well blended. Pour into a bowl and set aside.
• Again in blender, combine milk and next 4 ingredients, cover and process until smooth.
• Pour this into a 9-inch, cooking spray coated, pie plate. DO NOT STIR.
• Bake in a 425°F oven for 15 minutes or until puffy and golden brown.
• Spoon cottage cheese onto pancake and layer with strawberries.