Strawberries With Devonshire Cream Recipes

Steps:

• Whip cream cheese until softened.
• Gradually add cream until the mixture is smooth.
• Next stir in the vanilla extract.
• Add powdered sugar to taste.
• Wash and hull the strawberries and place in a separate bowl.
• Keep berries and cream mixture in the refrigerator until ready to serve.
• When serving, dish the strawberries into individual serving dishes, such as bowls or goblets.
• Spoon the cream over the berries and serve!
• May garnish with a mint leave if desired.

Steps:

• In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon zest, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened. , Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges. , Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm.

Steps:

• In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.

Steps:

• Place water in small saucepan. Sprinkle gelatin over water. Let stand until gelatin softens, about 10 minutes. Stir mixture over low heat until gelatin dissolves. Let stand just until cool but not set, about 10 minutes.
• Place sour cream in medium bowl. Stir in gelatin mixture. Beat cream, sugar and vanilla in medium bowl until soft peaks form; fold into sour cream mixture in 2 additions. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.)

Steps:

• ----Pastry----.
• Combine flour and sugar and work in the butter with finger tips.
• Add egg yolk and 1 tablespoon ice water and work with fingertips until dough holds together (don't over work it).
• Pat dough into a flat round.
• Wrap and chill until firm enough to roll.
• Then roll between sheets of wax paper to fit a 9" loose bottomed tart pan.
• Remove top paper and turn pastry over pan centering it.
• Let pastry slip down into pan and gently pull off paper.
• Using fingertips, press pastry into pan, even off rim and chill crust.
• Prick dough with fork.
• Bake at 375°F for about 15 minutes or until lightly browned.
• Remember to cool before adding filling.
• ----Filling----.
• Beat cream cheese until fluffy.
• Add sour cream and beat until smooth.
• Spread on bottom of shell and refrigerate.
• Wash and hull strawberries, mash enough uneven ones to make 1 cup.
• Mix sugar and cornstarch.
• Add 1/2 cup water and sieved berries and cook over medium heat, stirring until mixture is clear and thickened, then boil about 1 minute.
• Stir to cool slightly and add a little red food coloring if necessary.
• Fill shell with remaining berries, tips up and pour cooked mixture over top.
• Chill 1 hour.

Steps:

• Soften gelatin in water.
• In saucepan, combine sour cream, egg yolks, sugar, milk and salt; mix well.
• Cover and cook over medium heat, stirring constantly, 5 minutes.
• Blend in gelatin.
• Cool, stirring occasionally until thick but not set.
• In small mixer bowl, beat egg whites with almond extract at high speed until soft mounds form.
• Gradually add 1/4 cup sugar, beating until stiff, glossy peaks form.
• Fold into chilled mixture gently but thoroughly.
• Spoon into baked pastry shell.
• Chill until set, about 2 hours.
• Arrange strawberry halves on top of pie.
• Heat jelly with water, stirring constantly until jelly melts; spoon over strawberries.
• Chill until served.

Steps:

• Wash, hull and half strawberries.
• Cover and refrigerate until ready to serve.
• In a medium bowl, beat cream until soft peaks form.
• Add remaining ingredients and continue beating for about 1 minute. Cream should be thick but not stiff.
• Taste and adjust sour cream and brown sugar.
• Serve strawberries in an attractive bowl with the cream on the side in a seperate bowl, allowing guests to serve themselves.

Steps:

• Preheat oven to 350° F. Sift 1/2 cup sugar and flour into medium bowl 3 times. Using electric mixer, beat egg whites, cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 1 cup sugar, beat until very stiff peaks form. Fold in flour mixture in 3 additions; fold in vanilla extract. Transfer batter to ungreased 10-inch-diameter by 4-inch-deep angel food cake pan.
• Bake until cake is brown and crusty on top and tester inserted near center comes out clean, about 50 minutes. Turn pan upside down and fit center onto slender bottle neck. Cool cake completely. Cut around pan sides to loosen cake. Turn cake out onto platter. Cut into wedges. Serve with strawberries and Devonshire Cream.

Steps:

• Combine the Devonshire cream, basil, and lemon zest in a small bowl. Fold until well combined. Spread a thin layer of the cream on one side of each slice of bread. Add an even layer of cucumber slices to four of the bread slices then top the cucumbers with an even layer of strawberry slices. Place the other four slices of bread (with the cream) cream-side down on the strawberry slices. Slice the crust off the sandwiches. Then slice each sandwich into 4 small triangles. COOK'S NOTES: You can make your own Devonshire cream with cream cheese, sugar, and heavy cream. Just beat 4 oz of cream cheese with 1 tablespoon of sugar. Slowly add a 1/2 cup of heavy cream and mix until stiff peaks form.