de Nuded Damsel
Worse than that. A Bigot. I can see that you are crying, too. :o( And why shouldn't you, if Bubba Vic prefers shrimps to you. Naked ones. Aren't you the one who transformed him, magically, into an 83 year old granny? That is how he shows grabreastude.
OB food: Strawberry Crisp From The N Y Sunday News, Oct. 16, 2005
Ready to crumble
Strawberry and streusel star in top production
Honey Popcorn BallsDams was looking for toffee coated popcorn and I've got this for her, instead. La Twerp is coming to town and I think I'll make some of these for her...
Perfect Baker
By ROSEMARY BLACK
Shoshana Frederick shows off her strawberry crisp. One of the best desserts on the menu at the new Kitchen and chickentails on Orchard St. is the buttery, crunchy strawberry crisp, the creation of pastry chef Shoshana Frederick. It's got just the right ratio of topping to fruit, and the flavor of the berries intensifies with the addition of brown sugar and vanilla extract. Best of all, it's easy to make - you can prepare the streusel dough in an electric mixer, and it can be done at least a day ahead. Leftovers? If there are any, treat yourself to a luxurious breakfast!
Strawberry Crisp
Serves 10
Ping Jillie 7851I Cookâs Butter Cookies Master recipe 2 1-2 cups all-purpose flour 1-4 cup cornstarch 2 teaspoons baking powder Tiny...
For the streusel:
4-1-2 cups all-purpose flour 3-4 cup granulated sugar 3-4 cup brown sugar 1 teaspoon salt 1 pound (4 sticks) unsalted butter, cubed and chilled
Ping Jillie 7850Margaret, how do you do it??? You never forget a thing! I'd completely forgotten this recipe, but did still have it in my files. It was in the Sacramento Bee...
For the fruit:
4 pints fresh strawberries, hulled and halved 1 cup brown sugar 1-4 cup cornstarch 2 teaspoons vanilla extract Pinch of salt
Preheat the oven to 425 degrees.
Prepare the streusel: In an electric mixing bowl on low speed, using the paddle attachment, beat flour, sugars and salt briefly to combine. Add the butter, increase the mixer speed and beat. Watch closely, and as soon as the streusel is light and beginning to come together, stop beating. The dough should consist of pea-size balls. Don't overmix, or you'll have clumps. Refrigerate for 15 to 20 minutes.
Prepare the fruit: In a large mixing bowl, stir together the berries, brown sugar, cornstarch, vanilla extract and salt. Allow to stand for 5 minutes. Spoon the strawberry mixture into a large baking dish or 6 to 10 individual ovenproof dishes. Cover the fruit with large balls of streusel, mounding streusel crumbs around them.
Bake for 20 to 30 minutes, depending on the size of the dish. Rotate the dish from the top to the bottom oven shelf halfway through the baking time. When the top is crisp and the fruit is soft and bubbling, the dessert is ready.
Points of Perfection
# Chilling the mixing bowl and the beaters for an hour or so before you prepare the streusel will make a more tender topping.
# Use any combination of berries that you like.
# This dessert is best served warm with vanilla ice cream.
