Valentine Angel Strawberry Bavarian Recipe
Ingredients:
* 13 ozs angel food cake, cut into cubes
* 2 1/2 cups Cool Whip® , thawed
* 10 ozs frozen strawberries, reserve syrup
* 2 1/2 tablespoons powdered sugar
* 3 ozs strawberry gelatin powder
* 1 teaspoon pure vanilla extract
* 1 cup boiling water
* 4 pcs fresh strawberries, sliced
Directions:
In a small bowl, combine gelatin powder and boiling water. Stir until gelatin has completely dissolved. Add enough water to strawberry syrup to equal one cup. Stir into gelatin mixture. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy. Fold in one cup whipped topping and frozen strawberries. Alternate layers of cake cubes and strawberry mixture in 10" tube pan. Press lightly. Cover and refrigerate overnight. Unmold cake onto serving platter. Beat remaining whipped topping, powdered sugar, and vanilla extract until stiff peaks form. Frost sides and top of cake. Refrigerate until ready to serve.
Garnish with fresh strawberries.
Almond Raspberry Hearts
Ingredients:
* 1 cup flour
* 1/2 cup sliced almonds, coarsely chopped
* 1/4 cup sugar
* 1/4 teaspoon almond extract
* 1/2 cup butter, softened
* 6 tablespoons raspberry preserves
Directions:
In a medium bowl, combine flour, almonds, sugar and almond extract; mix well. With pastry blender or fork, cut in butter until mixture resembles fine crumbs. Shape dough into a ball. If necessary, cover with plastic wrap; refrigerate 1 hour for easier handling. Heat oven to 375F. On well-floured surface, roll out half of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with floured 2 1/2-inch heart-shaped or round cookie cutter. Place half of cookies 1 inch apart on ungreased cookie sheets. cut 1-inch heart shape from centers of remaining cookies. Place cookies and small heart cutouts on cookie sheets.
Bake at 375F for 5 to 8 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheets. Cool 15 minutes or until completely cooled.
Spread bottom side of each whole cookie with about 1 tsp preserves. Place cutout cookies over preserves. Reserve small hearts for a later use, such as to top ice cream sundaes.
|