214627 blueberry toast casserole whipped cream strawberries kitchens Recipes

graham cracker crumbs, chopped walnuts, butter, melted, honey, cinnamon, egg yolks, blueberry juice , drained from canned blueberries, whipping cream, sugar, cinnamon, fresh lemon juice, vanilla, blueberry juice , drained from canned blueberries, unflavored gelatin, whipping cream, canned blueberries, walnuts, chopped and toasted, cream (garnish )

sugar, fresh mint leaves, and stems coarsely chopped, plus sprigs for garnish, heavy cream, strawberry, hulled and thinly sliced, toasted chopped almonds or 1/8 cup toasted chopped macadamia nuts or 1/8 cup toasted chopped cashews

milk chocolate candy bars (7 oz each), halved, heavy whipping cream, strawberry spreadable fruit, vanilla extract, chopped almonds, toasted

fresh strawberries, hulled and sliced, white sugar, cream cheese, softened, heavy whipping cream, sugar, vanilla extract, angel food cake, cut in cubes, fresh strawberries, hulled and sliced

milk, strawberry syrup, strawberry ice cream, chilled seltzer to taste, garnish: whipped cream, strawberries, hulled and sliced, sugar

whipping cream, instant pudding (any flavor ) chocolate, french vanilla etc

sugar, divided, cornstarch, salt, egg yolks, beaten, water, fresh lemon juice, butter, vanilla extract, divided, heavy whipping cream, blueberry muffins , torn into bite sized pieces. (about 12 cups), fresh blueberries, blueberries, & lemon-peel curl (to garnish ), in a large saucepan , combine 2 cups sugar, corstarch, and salt, mixing well., add egg yolks and water to sugar mixture, whisking well to combine., cook over medium heat, stirring often until mixture thickens , about 15-20 minutes. remove from heat., add lemon juice , butter, and 2 tsp vanilla, stirring well., cover and refrigerate at least 2 hours ., in a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form., add remaining 1 tsp vanilla and beat until stiff peaks form., in the bottom of a trivle bowl, layer half of the blueberry muffins., top muffins with 3 cups blueberries. top blueberries with half of whipped cream., top whipped cream with two thirds of lemon mixture., top remaining 3 cups blueberries and remaining blueberry muffins., in a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine., spread over muffin layer ., garnish with additional blueberries and a lemon-peel curl if desired.

cream cheese softened, granulated sugar, vanilla extract, almond extract, whipping cream whipped, strawberries sliced, blueberries

flour, sugar, salt, butter, egg yolk, ground toasted almonds, whipping cream, amaretto liqueur, semi-sweet chocolate chips, stemmed strawberries, red currant jelly

sugar, all-purpose flour, unflavored gelatin, whipping cream, egg yolks, beaten, brandy, vanilla extract, grated rind of 1 medium orange, strawberry puree, whipping cream , whipped, strawberries, washed, hulled, and halved, whole strawberries, washed

all purpose flour, sugar, baking powder, salt, chilled unsalted butter, cut into 1/2-inch cubes, chilled whipping cream, grated orange peel, baskets strawberries, hulled, sliced, sugar, sliced fresh mint, grated orange peel, chilled whipping cream, vanilla extract