STRAWBERRY SHORTCAKE ICED COFFEE
This delicious iced coffee is made with Dunkin' Donuts Strawberry Shortcake Ground Coffee, and a can of sweetend condensed milk. (Note: You will need a 12 cup coffee maker to brew the coffee. Also, actual "Cooking Method" to make this drink should read, Coffee Maker.)
Provided by Cindi M Bauer
Categories Other Drinks
Time 20m
Number Of Ingredients 5
Steps:
- 1. Add 7 tablespoons of ground coffee inside your paper-lined basket, and adjust basket to fit the coffee maker.
- 2. Pour the cold water into the coffee maker.
- 3. Start brewing the coffee.
- 4. After the coffee's done brewing, turn off the coffee maker, and set the coffee pot aside, for the coffee to cool somewhat.
- 5. Combine the brewed coffee and sweetened condensed milk into a large pitcher; stir thoroughly until coffee and condensed milk is blended together. Refrigerate until coffee is chilled.
- 6. Once chilled; pour coffee in glasses filled with coffee ice cubes, or regular ice cubes, or a combination of both.
- 7. Note: Prep time and cook time may vary. Depending on your coffee maker, cook time may take less than time stated, or perhaps a few minutes more.
- 8. *To make coffee ice cubes: Pour 2 cups of cold water inside your coffee maker. Place 3 tablespoons of the ground coffee inside your paper-lined basket. Start brewing the coffee. Once the coffee is done brewing, set pot aside to cool the coffee somewhat, then pour the coffee into an ice cube tray, and place the tray in your freezer to freeze the coffee. Note: Double the recipe to make 2 trays of coffee ice cubes.
THE BEST CLASSIC STRAWBERRY SHORTCAKE
For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
- Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
- Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
- Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
- Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
- Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
- Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.
STRAWBERRY SHORTCAKE DRINK
This is a favorite girl's-night drink for me. We love to mix these up any time of the year but even better on a hot summer day.
Provided by sanzoe
Categories Drinks Recipes Shakes and Floats Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Place thawed frozen strawberries, amaretto liqueur, vanilla ice cream, vanilla extract, crushed ice, and vanilla vodka into a blender.
- Cover and blend until smooth.
- Pour into a glass and garnish with whipped cream and a fresh strawberry.
Nutrition Facts : Calories 476.3 calories, Carbohydrate 55.4 g, Cholesterol 68.4 mg, Fat 17.5 g, Fiber 2.4 g, Protein 5.2 g, SaturatedFat 10.7 g, Sodium 112.5 mg, Sugar 47.5 g
STRAWBERRY SHORTCAKE ICED COFFEE
A delicious iced coffee made with Dunkin' Donuts Strawberry Shortcake Ground Coffee, and a can of sweetend condensed milk. (You will need a 12 cup coffee maker to brew the coffee.)
Provided by Cindi M Bauer
Categories Beverages
Time 20m
Yield 58 ounces
Number Of Ingredients 5
Steps:
- Add 7 tablespoons of ground coffee inside your paper-lined basket, and adjust basket to fit the coffee maker.
- Pour the cold water into the coffee maker.
- Start brewing the coffee.
- After the coffee's done brewing, turn off the coffee maker, and set the coffee pot aside, for coffee to cool somewhat.
- Combine the brewed coffee and sweetened condensed milk into a large pitcher; stir thoroughly until coffee and condensed milk is blended together. Refrigerate until coffee is chilled.
- Onced chilled; pour coffee in glasses filled with coffee ice cubes, or regular ice cubes, or a combination of both.
- Yields: 58 ounces of iced coffee.
- Note: Prep time and cook time may vary. Depending on your coffee maker, cook time may take less than time stated, or perhaps a few minutes more.
- *To make coffee ice cubes: Pour 2 cups of cold water inside your coffee maker. Place 3 tablespoons of the gound coffee inside your paper-lined basket. Start brewing the coffee. Once the coffee is done brewing, set the coffee pot aside to cool the coffee somewhat, then pour the coffee into an ice cube tray, and place the tray in your freezer to freeze the coffee. Note: Double the recipe to make 2 trays of coffee ice cubes.
Nutrition Facts : Calories 22, Fat 0.6, SaturatedFat 0.4, Cholesterol 2.3, Sodium 9.5, Carbohydrate 3.7, Sugar 3.7, Protein 0.5
STRAWBERRY SHORTCAKE COCKTAIL
This is a drink from Ricardo that I have not try yet. But I'll try it this summer with fresh strawberries. I had to share with you. I can't wait to see your photos. Cause the one in the issue of Ricardo looks very tempting. The drink is for 4 persons. But with the converter, you can scale it down to 1-2-3 persons or the number you want.
Provided by Boomette
Categories Beverages
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- You need : 4 daiquiri glasses, put in the freezer (or martini glasses).
- In a bowl, whisk heavy cream, lemon zest and honey until firm peaks. Set aside in the fridge.
- In a blender, puree fresh and frozen strawberries, apple juice, rum, sugar and lemon juice.
- Put the graham crumbs in a plate.
- Remove the glasses from the freezer. With the wedge of lemon, moisten the edges of each glass, them dip in the graham crumbs.
- Distribute the cocktail in each glasses. Garnish with whipped cream. Garnish with slices of strawberries.
STRAWBERRY & VANILLA SHORTCAKES
Encapsulate British summertime with these cute little shortcakes, perfect piled high with clotted cream and jam
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Make 8
Number Of Ingredients 11
Steps:
- Heat oven to 220C/fan 200C/gas 7 and lightly flour a baking sheet. Put the flour, butter, sugar, half of the vanilla seeds and ¼ tsp salt into the bowl of a food processor, then pulse until fine. Tip into a large bowl. Beat the milk, egg and a good squeeze of lemon together, then tip into the bowl and bring together with a knife, using a cutting action, until you have a clumpy dough. Finally bring together with your hands if you need to.
- Lightly flour the work surface, tip the dough onto it, then quickly shape into a smooth-ish disc. Using a rolling pin, pat out to 2cm thick. Cut out 8 rounds with a smooth 7cm cutter (you'll need to pinch together the trimmings). Glaze just the tops with beaten egg, transfer to the floured sheet, then bake for 10-12 mins until risen and golden, and they sound hollow when tapped on the bottom. Cool on a wire rack.
- Beat the remaining vanilla seeds and icing sugar into the clotted cream. It will get runnier at first, but keep beating and it will thicken again. To serve, slice the very top from each shortcake to give a flat surface, then spoon over about 1 tsp jam. Top with a good dollop of the vanilla clotted cream and finish with the strawberries.
Nutrition Facts : Calories 502 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.82 milligram of sodium
STRAWBERRY SHORTCAKE COFFEE CAKE
Enjoy this delicious coffee cake dessert made with Gold Medal® all-purpose flour and topped with strawberries.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. In medium bowl, mix flour, granulated sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in milk, almond extract and egg just until blended. Spread in ungreased 13x9-inch pan.
- Bake 11 to 13 minutes or until golden brown. Cool completely, about 1 hour.
- In small bowl, beat whipping cream with electric mixer on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese and powdered sugar on medium speed until well blended. Fold in whipped cream. Frost top of cooled cake with whipped cream mixture. (Frosted cake can be refrigerated up to 6 hours.)
- Just before serving, top cake with strawberries. (Cake topped with strawberries can be refrigerated up to 2 hours.)
Nutrition Facts : Calories 400, Carbohydrate 32 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 15 g, TransFat 1 1/2 g
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