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CHEESECAKE STRAWBERRIES
24 large strawberries
12 oz. cream cheese, room temperature
1 teaspoon vanilla
3 tablespoon confectionary sugar
1/2 cup almonds or pistachios, chopped
Whip together the cream cheese, vanilla, and sugar.
Cut a small slice off the bottom of each strawberry so it can stand upright.
Scoop out each hull with a small melon baller.
Pipe cream cheese into hole. Sprinkle with chopped almonds or pistachios.
Chill, and serve.
Makes 24 servings CHERRY ROLLS
2 ounces (about 1/2 cup) whole natural almonds, toasted
1/4 cup sugar, plus 2 tablespoons
10 ounces (about 35) Bing cherries, stemmed, pitted, and quartered
4 phyllo sheets
2 ounces (4 tablespoons) butter, melted
Preheat the oven to 375 degrees F.
Finely grind the almonds and 1/4 cup of the sugar in food
processor. Put in a small bowl.
In a small bowl, toss the cherry pieces with the remaining 2 tablespoons sugar.
Lay the sheets of phyllo flat on a work surface. Remove 1 sheet from the stack
and place it on the work surface. Cover the remaining sheets with a kitchen
towel. With a pastry brush, brush the single sheet with 1/4 of the melted butter
and then sprinkle with 1/4 of the almond sugar.
Lay a second sheet of phyllo on top of the first, and butter and sugar it.
Continue in the same manner with the third sheet of phyllo. Place the fourth
piece of phyllo on top of the stack but do not butter or sugar it.
Cut the phyllo vertically into quarters and then cut the phyllo in half
horizontally. You will have 8 rectangles. Place about 3 tablespoons of cherries
on the end of each phyllo rectangle. Roll up the phyllo around the cherries.
Place the rolls, seam side down, on a baking sheet. Brush the tops with the
remaining butter and sprinkle with the remaining sugar. Bake until golden brown,
15 to 20 minutes.
Serve warm with vanilla ice cream. DESSERT STRAWBERRIES
1 quart fresh strawberries confectioners sugar
1 8 oz. package cream cheese
1 8 oz. carton sour cream
1 cup sugar
2 tablespoons whipping cream
Amaretto liqueur 3 - 5 tablespoons to taste
Wash and hull strawberries, halving if necessary. Sprinkle with powdered sugar
and chill.
Combine remaining ingredients, mixing until smooth. Chill.
To serve, place strawberries in individual small bowls and
top with Amaretto cream mixture. RHUBARB ALMOND SOUR
CREAM SQUARES Topping:
1/2 cup granulated sugar
2 tablespoon butter, melted
1/2 cup chopped almonds Cake:
1 1/2 cups packed brown sugar
1/2 cup butter
1 egg
1/2 teaspoon almond extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups diced fresh rhubarb
Preheat oven to 350 degrees; grease a 9x13-inch pan.
In a small bowl mix sugar, nuts, and 2 Tablespoons melted
butter together until crumbly, set aside.
In a medium bowl, cream brown sugar, butter, egg and extract.
Whisk flour, baking soda and salt together and add to creamed
mixture alternately with sour cream; fold in rhubarb. Spread mixture into
prepared pan and sprinkle with topping.
Bake at 350 for 45 to 50 minutes, until done. Cool in pan and
cut into squares.
To view the rest of the recipes in this issue, CLICK HERE.
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