Tiease's Valley of the Paper Divas
Tiease D. Deutsch
P. O. Box 5043
Charlotte, N. C. 28299
Charlotte, N. C. 28299
Http://TieasePaperDivas.blogspot.com
Facebook.com/TieaseValleyofthePaperDivas
Myspeace.com/PaperDollGalleria
Twitter.com/TieasePaperDivas
Http://TieasePaperDivas.slide.com
Fashiolista.com/style/Tiease
TieaseValleyofthePaperDivas@gmail.com
Look for me on Youtube.com/TieaseDDeutsch
Delectable & Delicious recipes by Tiease D. Deutsch
Delectable & Delicious recipes by Tiease D. Deutsch
I love savory good food and easy delicious recipes. Here I have chosen to share some of my favorite dishes with you!
Strawberry Shortcake of Life!
No matter the season I love strawberry shortcake served with ice cream. This is why I decided to post this recipe-Enjoy fashionistas & remember you can't look your best when you're starving!
4 egg yolks
l1/2 cups sugar
1 tsp. vanilla
4 egg whites
3/4 cup cake flour
1/4 tsp. salt
2 bunches fresh tarragon leaves, 1/4 cup chopped
2 cups heavy cream
3 tbsp. powdered sugar
2 pints strawberries, quartered
3 tbsp. balsamic vinegar
Beat your egg whites & 1/3 cup sugar until stiff peaks form. Fold in whites into yolks: then fold in flour & salt.
Butter 6 (5 1/2-oz.) ramekins. Dust with sugar. Add batter to ramekins until 2/3 full. Bake for 30-35 minutes (until cake tester comes out clean).
Cool for five minutes, Remove cakes, cool completely on a rack.Steep tarragons in cream for 30 minutes. Strain & chill.
When you're ready to serve, whip cream with powdered sugar.2 hours prior to serving, mix strawberries with 1/2 cup sugar, 1/4 cup chopped tarragon & balsamic vinegar.
Refrigerate. Gently cut cakes in half. Add strawberries & cream to 1 half. Top with other half, Garnish with strawberries & cream; You can always swap out fruit to suit your taste.
Preheat oven to 300 degrees
Beat yolks, 2/3 cup sugar & vanilla until fluffy. Beat your egg whites & 1/3 cup sugar until stiff peaks form. Fold in whites into yolks: then fold in flour & salt.
Butter 6 (5 1/2-oz.) ramekins. Dust with sugar. Add batter to ramekins until 2/3 full. Bake for 30-35 minutes (until cake tester comes out clean).
Cool for five minutes, Remove cakes, cool completely on a rack.Steep tarragons in cream for 30 minutes. Strain & chill.
When you're ready to serve, whip cream with powdered sugar.2 hours prior to serving, mix strawberries with 1/2 cup sugar, 1/4 cup chopped tarragon & balsamic vinegar.
Refrigerate. Gently cut cakes in half. Add strawberries & cream to 1 half. Top with other half, Garnish with strawberries & cream; You can always swap out fruit to suit your taste.
Then sit back and indulge your desires!
I never drink alcohol but I have friends and family who do indulge
so I thought it appropriate to include a recipe that goes well with desserts to enjoy with your strawberry shortcake!
Remarkable wine cocktails:
I never drink alcohol but I have friends and family who do indulge
so I thought it appropriate to include a recipe that goes well with desserts to enjoy with your strawberry shortcake!
French Wine Cocktail
Combine 1/4 cup each cognac & lemonade & 1 tbsp. simple syrup in an ice-filled cocktail shaker. Drain into a glass & top with a generous splash of sparkling wine. Garnish with lime/lemon wedge (or your fruit of choice).
Artist,Writer,Consultant,Nurse
No comments:
Post a Comment