Amaretto Sour Cream Strawberries Recipes

Steps:

• Place almonds in a food processor; cover and pulse until almonds are finely ground. Add flour, confectioners' sugar and salt; pulse until blended. Add butter and shortening; pulse until butter and shortening are the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. deep-dish plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 425° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a large bowl, mash 1 cup strawberries with the lemon juice. Add water. In a large saucepan, combine sugar and cornstarch; stir in mashed berry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Transfer to a large bowl; stir in food coloring if desired. Refrigerate for 20 minutes or until cooled slightly, stirring occasionally., Fold in the remaining sliced berries; transfer to crust. Refrigerate for at least 3 hours or until set., In a small bowl, beat whipping cream until it begins to thicken. Add the sour cream, confectioners' sugar and amaretto; beat until stiff peaks form. Spread over filling. Top with additional strawberries and almonds if desired.

Steps:

• Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.

Steps:

• Slice fresh strawberries into thirds.
• Mix sour cream, sugar and Amaretto well.
• The sauce should be thick and not runny.
• Chill the sauce in the fridge for 2- 3 hours.
• Pour over fresh strawberries.
• Cook time is chilling time in fridge.

Steps:

• In small bowl combine sour cream, vanilla, and maple syrup. Whisk together and pour over strawberries and serve.

Steps:

• Combine the strawberries with the amaretto in a serving container and stir together. Crush about 1/4 cup of the strawberries with a fork, and mix again.
• Let the mixture stand for about 30 minutes before serving (if you are planning to let it stand any longer than that, cover and refrigerate). Serve over yogurt or frozen yogurt in dessert bowls.
• strawberries
• The season for good, locally grown strawberries is fleeting, unless you live in California. Though it's possible to buy them nearly all year, mass-produced strawberries are the equivalent of flavorless hothouse tomatoes. There's nothing like the real thing, freshly picked.
• I'm fortunate to live in the Hudson Valley region of New York state, where both cosmopolitan and rural pleasures abound. Thriving small farms yield lush seasonal produce, with many outlets for picking your own. I love to take my sons to pick our own produce-it's a great way to appreciate the connection between the land and the kitchen. We especially like to pick berries. The first time we picked strawberries, one of my boys kept putting his head in the bucket to take a deep breath, saying, "It smells so relaxing!" As he grows older, I'm sure that the scent of strawberries will spur pleasant memories.
• nutrition information
• Calories: 55
• Total Fat: 0g
• Protein: 0g
• Carbohydrate: 8g
• Cholesterol: 0mg
• Sodium: 1mg

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour two 8- or 9-inch round cake pans. Place almonds in food processor or blender. Cover; process until almonds are finely ground.
• In large bowl, beat almonds and remaining cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake and cool as directed on box for 8- or 9-inch rounds.
• In chilled large bowl, beat amaretto cream ingredients with electric mixer on high speed until soft peaks form.
• Place 1 cake layer, rounded side down, on serving plate. Spread with 1/2 cup amaretto cream; arrange sliced strawberries evenly on top. Top with second cake layer, rounded side up. Frost side and top of cake with remaining amaretto cream. Just before serving, garnish with strawberry halves. Store loosely covered in refrigerator.

Steps:

• Combine the amaretto, bourbon, lemon juice, simple syrup and egg white in a cocktail shaker and shake without ice, about 10 seconds, to integrate. Add ice and shake until chilled, about 15 seconds. Strain over fresh ice in an old-fashioned glass. Garnish with the lemon peel and brandied cherries.