Mushroom Risotto With Peas Shar 04/02/17#23010 Mushroom Risotto With Peas Martha Rose Shulmanhttp://cooking.nytimes.com/recipes/1017022-mushroom-risotto-with-peas?action=click&module=Global+Search+Recipe+Card&pgType=search&rank=64&nl=cooking&em_pos=large&emc=edit_ck_20160710&nl=morning-briefing&em_pos=large&emc=edit_nn_20160711 If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You’ll get a vibrant dash of green from the parsley added at the end of cooking. Preparation Tip
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Summer Squash Curry, Shellfish Shar 04/02/17#23011 Summer Squash Curry, Shellfish David Tanishttp://cooking.nytimes.com/recipes/1018206-summer-squash-curry-shellfish-optional?nl=morning-briefing&em_pos=large&emc=edit_nn_20160715 This simple stew of fresh summer squash is delicious and beautiful, with a mixture of shapes and colors. Look for small zucchini, pattypan, crookneck, gold bar and other types. The optional addition of mussels and squid makes it more of a meal, but a vegetarian version is just as satisfying. Ingredients Preparation
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Chrysanthemum, dandelion and potato frittata Shar 04/02/17#23012 Chrysanthemum, dandelion and potato frittata perfect brunch or a supper, with a scented twist. Ingredients
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Grilled Corn and Tomato Salsa Salad Shar 04/02/17#23013 Grilled Corn and Tomato Salsa Salad David Latt At our farmers’ market we picked up a dozen ears of corn for a weekend barbecue. With several ears left over, I repurposed the corn as the starting point for two salads. One emphasized cherry tomatoes, the other Italian parsley, both in plentiful supply at the farmers’ market. Ingredients Preparation
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Sautéed Spinach Shar 04/02/17#23014 Sautéed Spinach Pierre Franey viahttp://cooking.nytimes.com/recipes/3869-sauteed-spinach?em_pos=large&emc=edit_ck_20160509&nl=cooking&nlid=75190214 Time10 minutes Featured in: 60 Minute Gourmet. Preparation
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Kale-Romaine Caesar Salad Shar 04/02/17#23015 Kale-Romaine Caesar Salad Julia Moskinhttp://cooking.nytimes.com/recipes/1018035-kale-romaine-caesar-salad?nl=morning-briefing&em_pos=large&emc=edit_nn_20160609 Caesar salad, done right, is a bowl full of contrasts: cool, watery leaves against dry, crunchy croutons; sharp lemon against rich cheese, and biting garlic against soothing egg. Most recipes focus on flavor; this one also unlocks the Caesar's secrets of temperature, texture, heat and umami. Kale and romaine make an ideal combination of greens, but all romaine or all kale is fine: just stay away from tender, wilting leaves like mesclun and Bibb lettuce. Using strong greens also means that the salad can be tossed up to two hours before serving, as long as it is kept cold. We use an easy microwave method to poach the egg, but the more traditional saucepan will work, too. Ingredients For the croutons (optional): For the salad: Preparation
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Rhubarb & Strawberry Meringue Pots Shar 04/02/17#23016 Rhubarb & Strawberry Meringue Pots SERVES 4 Ingredients Method
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Zucchini Pancakes Shar 04/02/17#23017 Zucchini Pancakes Elaine Louie viahttp://cooking.nytimes.com/recipes/1013960-zucchini-pancakes?em_pos=large&emc=edit_nn_20160829&nl=morning-briefing&nlid=75190214 Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous.The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing it with the other ingredients. A little brute force is required. Ingredients For the pancakes For the yogurt sauce Preparation For the pancakes
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Homemade Pasta - LONG due to variations included Shar 04/02/17#23018 Homemade Pasta - How to Make Fresh Pasta at Home Though these days it's pretty easy to buy fresh pasta in a store, there is something special about making it from scratch at home: the quiet rhythms of kneading the dough, the exertion of rolling it out, the concentration involved in cutting the pasta into strips -- "Short bills and long tagliatelle, say the people of Bologna, knowing whereof they speak, for long bills frighten husbands, while short tagliatelle are proof of the inexperience of the person who made them, and look like leftovers when served," wrote Pellegrino Artusi a century ago. Make a mound with the flour on your work surface and scoop out a well in the middle, to form a "volcano" shape. Pour the eggs into the crater, add the salt, and work the eggs and the flour together with your hands until you have a smooth dough, adding just a few drops of water, if necessary, and no more. Knead the dough for 10-15 minutes, until it is smooth, firm, and quite elastic. Don't skimp on the kneading or the dough will tear while you're rolling it out. Next, separate the dough into 2 pieces. Flour your work surface (marble counter tops are ideal for this, though wood or Formica work as well) and start to roll out the dough, rolling out from the middle, flipping it over occasionally, and flouring it as necessary to keep it from sticking. Once you've rolled out the sheet, either use it to make stuffed pasta such as ravioli or tortellini, or for lasagna, or cut it into wide strips. To make long noodles, such as pappardelle, tagliatelle or fettuccine, roll the sheet of dough up into a tube, then slice the tube into rounds of the desired width and gently shake them out to separate the strands; set them to dry on a rack or between two chair backs, supported by a clean kitchen towel or wooden dowel (you often see this in the Italian countryside). Cook the pasta in salted, boiling water. Since it's fresh, it will cook in just 3-5 minutes. Do not let it overcook! Soft wheat flour has much less gluten than the durum wheat used in commercially prepared dry pastas, and will consequently become flabby if it overcooks. Making pasta by hand does take effort and practice, and if you do it often, you might want to invest in a pasta machine. There are two kinds: While pasta machines won't work for everything (tortelli di patate, for example, are made with thicker sheets of dough), they're a big help. One of the most fun parts about making fresh pasta at home is that it's easy to add pureed vegetables, nuts, chocolate, fresh herbs or other ingredients to your dough to obtain a wide range of delightful hues. One thing to keep in mind is that the addition of some ingredients will influence the texture of the dough, which will be less elastic and consequently more difficult to roll out. Therefore, you might not succeed in getting the sheet quite as thin as you would a sheet made from just flour and eggs. Since the moisture content of vegetables will vary from batch to batch, the quantity of flour is indicative. If the dough comes out overly moist and sticky, add more flour (you'll learn to judge how much you'll need with experience). Green Spinach Pasta This is the most classic color, and is used to make pasta paglia e fieno (straw-and-hay pasta) -- a combination of green and yellow tagliatelle, which is often served with cream sauces or salsa ai funghi (mushroom sauce). Green pasta is also an excellent alternative when making lasagna or ravioli. To make it you'll need: Wash the spinach well, shred it coarsely, and heat it in a pot with just the water that sticks to the leaves. Add a pinch of salt and stir it until it is completely wilted (5 minutes), then let it cool and squeeze it well to remove all the moisture you can. Red Carrot-Tomato Pasta The proportions are similar to those for green pasta: Peel the carrots, dice them, and simmer them until soft in lightly salted water. Drain them well, puree them, and return them to the pot. Add the tomato paste and heat gently, stirring constantly, until it has become quite firm. Combine the vegetable mixture with the other ingredients when you make the dough. If you want the pasta really red, you can dispense with the carrots and simply cook down a tube of tomato paste, though in this case the resulting pasta will be rather acidic and will require something along the lines of a cream sauce to balance it. Chocolate Pasta This is a comparatively new addition to the pasta cornucopia, and is made with unsweetened cocoa powder: Combine all the ingredients, and make pasta as you normally would. Contrary to what you might expect, it's not sweet. It will work quite nicely with rich, wild game-based pasta sauces. Parmesan Cheese Pasta In terms of color, this really isn't that different from regular, but it is a pleasant change of flavor: You shouldn't need salt, due to the salt content of the Parmigiano. Combine the ingredients and proceed as normal, seasoning the finished pasta with unsalted butter and sage or a light tomato sauce. One warning: because of the cheese, this pasta doesn't keep well. Orange Squash Pasta Not carrot this time, but squash: Pick one with orange flesh (pumpkin will work). Peel and dice the squash, discarding seeds and strings, and boil the pieces in lightly salted water for about 30 minutes. Drain the pieces well and puree them; should the paste be too liquid, heat it in a pot, stirring briskly, until it has thickened. Use the paste to make the pasta. Speckled Fresh-Herb Pasta These are a surprising delight, and since the strengths of herbs vary from time to time, will never be quite the same from batch to batch. The exact volume of herbs will vary depending upon the herbs you chose and their potency. In any case, wash them well, pat them dry, strip the leaves from the stems, and mince the leaves. Combine the ingredients and make the pasta. The best sauce here will be unsalted butter, and a light dusting of grated Parmigiano. (Note: You can also use whole leaves of a mild herb, for example, parsley, when rolling dough through a pasta machine to embed then within the sheets of pasta. This makes a particularly lovely lasagna or pappardelle. See the next page for instructions.) Black Squid-Ink Pasta These are slightly unsettling the first time one sees them, but are perfect with cream, fish-based sauces. Combine the ingredients and make the pasta as usual. Porcini Mushroom Pasta Chestnut flour works quite well in pasta. The proportion you'll want is 1/3 chestnut flour to 2/3 white flour; figure the usual number of eggs. Steep the porcini for 10 minutes in a small amount of boiling water, then drain them well, reserving the liquid. Blend the porcini. Strain the liquid, which may contain sand, into a pan, add the porcini, and heat, stirring constantly, until the mixture has thickened. Let the mushrooms cool, and combine them with the other ingredients when you make the pasta. This pasta will be delightful with unsalted butter and a dusting of cheese, or a simple cream sauce. Purple Beet Pasta The perfect thing for fans of Florence's Viola (violet) soccer team, which has worn purple ever since the laundry service made a mistake with their red jerseys in the '20s... Cook the beet if need be, skin it if need be, dice it, blend it, put the paste in a fine muslin bag, and squeeze out as much of the juice as you can. Pasta Embossed with Fresh Herb Leaves Use them to make large ravioli, of the kind that are simple squares whose edges are tamped down around the filling, and serve them simply, with unsalted butter and grated cheese, lest the sauce cover the pattern. He used a hand-operated pasta machine to do the pressing. Finally, a specific pasta shape: Orecchiette How to make them, with several sauce suggestions. Porcini Mushroom Pasta Chestnut flour works quite well in pasta. The proportion you'll want is 1/3 chestnut flour to 2/3 white flour; figure the usual number of eggs. Steep the porcini for 10 minutes in a small amount of boiling water, then drain them well, reserving the liquid. Blend the porcini. Strain the liquid, which may contain sand, into a pan, add the porcini, and heat, stirring constantly, until the mixture has thickened. Let the mushrooms cool, and combine them with the other ingredients when you make the pasta. This pasta will be delightful with unsalted butter and a dusting of cheese, or a simple cream sauce. Purple Beet Pasta The perfect thing for fans of Florence's Viola (violet) soccer team, which has worn purple ever since the laundry service made a mistake with their red jerseys in the '20s... Cook the beet if need be, skin it if need be, dice it, blend it, put the paste in a fine muslin bag, and squeeze out as much of the juice as you can. Pasta Embossed with Fresh Herb Leaves Use them to make large ravioli, of the kind that are simple squares whose edges are tamped down around the filling, and serve them simply, with unsalted butter and grated cheese, lest the sauce cover the pattern. He used a hand-operated pasta machine to do the pressing. Finally, a specific pasta shape: Orecchiette
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Copycat La Madeline's Strawberries Romanoff Dawn. Lovell 04/02/17#23019 Copycat La Madeleine's Strawberries Romanoff Serves/makes: 2 Ingredients 1 cup strawberries, hulled and rinsed 1/2 cup sour cream 3 tablespoons brown sugar 1 tablespoon brandy Directions Just before serving, rinse berries and trim stems with a paring knife. Mix remaining ingredients and let stand for 2 to 3 minutes. Put berries in stemmed wine glass and top with sauce. Source: cdkitchen |
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Vidalia Onion Vinaigrette Dawn Lovell 04/02/17#23020 Vidalia Onion Vinaigrette Ingredients 1 Vidalia or other sweet onion 3/4 cup sugar 1/3 cup red wine vinegar 1 tablespoon dry mustard 1 teaspoon salt 1 cup olive oil 1 1/2 teaspoons poppy seeds How to Make It Pulse onion in a food processor just until finely minced. Add sugar and next 3 ingredients; process until well-combined. With processor running, add oil in a slow, steady stream. Stir in poppy seeds. Source: My Recipes |
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Cos, Asparagus & Red Onion Salad Shar 04/02/17#23021 Cos, Asparagus & Red Onion Salad Serves 8 Method
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Strawberry Shortcake Scones Dawn. Lovell 04/02/17#23022 Strawberry Shortcake Scones Serves: 8 scones Ingredients For the scones: 1 cup cold whole milk ¼ cup granulated sugar 1 teaspoon kosher salt 3 cups unbleached all-purpose flour 2½ teaspoons baking powder 12 tablespoons cold unsalted butter, divided Turbinado or coarse sugar for topping For the Strawberries: 4 cups of sliced, fresh strawberries ½ cup granulated sugar For the Whipped Cream: 1 cup whipping cream 2 tablespoons confectioners' sugar Instructions For the scones: Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. In a two cup measure combine the milk, sugar, and salt. Whisk until dissolved. Set aside. In a large mixing bowl whisk together the flour and baking powder. Cut 10 tablespoons of the cold butter into ½" pieces. Add the butter to the flour mixture and blend using a pastry cutter until pea size pieces remain. Add the milk and stir with a fork until the dough starts to come together. Lightly flour a clean work surface and gently roll the dough out into a 24x10" rectangle. With the long side of the dough facing you, cut the rectangle into three equal strips (24 inches long and slightly more than 3 inches wide.) Soften the remaining 2 tablespoons of butter in the microwave and using your fingers, spread the butter evenly over the surface of two of the strips of dough. Gently pick up one buttered strip and place it on top of another buttered strip. Place the non-buttered strip on top of the other two and sprinkle with turbinado sugar. Press the dough gently. Cut the scones with a 3" round cutter or into 8 even squares. If making round shortcake scones you will need to gather the scraps and press them together to make another round. It won't be as pretty as the other 7 but it still tastes great. Bake on the parchment lined baking sheet for 20 to 25 minutes or until lightly browned. Remove to a rack to cool. Toss the strawberries with the sugar and set aside for about 10-15 minutes. To make the whipped cream, beat the cream on high until very soft peaks form. Add the confectioners’ sugar and beat until blended and soft creamy peaks are formed. To serve, split the scones and layer with the strawberries and juices. Top with whipped cream and drizzle with more juice if desired. Source: Saving Room for Dessert |
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Balsamic Glazed Red Pepper Green Beans Dawn. Lovell 04/02/17#23023 Balsamic Glazed Red Pepper Green Beans Serves: 4 servings Ingredients 1 Tablespoon olive oil ¾ cup finely diced red bell pepper, 1 small 1 clove garlic, minced 1 - 12 ounce package trimmed whole green beans, about 4 cups 2 Tablespoons balsamic vinegar ¼ Teaspoon sea salt, or to taste 1 Tablespoon chopped fresh basil Instructions Preheat a 9" cast iron skillet over medium high heat. When the pan is hot, add the olive oil and red bell pepper. Sauté until the pepper begins to soften, about 2-3 minutes. Then add the garlic and cook until fragrant, another 30 seconds. Finally add the green beans and balsamic vinegar to the pan, cover and simmer for 3-4 minutes or until the beans are crisp tender. Remove the pan from the heat and season to taste with sea salt. Stir in the basil and serve immediately. Source: Get Inspired Everyday |
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Spinach, White Bean & Sun Dried Tomato Quiche + Homemade Crust Dawn Lovell 04/02/17#23024 SPINACH, WHITE BEAN & SUN DRIED TOMATO QUICHE + HOMEMADE CRUST Serves: 6-8 servings INGREDIENTS Quiche 1 15 oz. can cannellini beans, rinsed 5 oz. chopped frozen spinach, thawed and squeezed dry 1 cup shredded fontina cheese, divided ⅓ Cup sun dried tomatoes packed in oil, finely chopped 5 eggs 1 cup half n half or milk 1 pie crust, store-bought or recipe below ½ tsp kosher salt ½ tsp dried basil Freshly ground pepper, to taste Homemade Crust 1 cup flour 1⁄2 teaspoon salt 1⁄4 cup canola oil 1⁄4 cup ice water INSTRUCTIONS Prepare the Crust (if using): In a large bowl, mix flour and salt with fork. In a Pyrex or small bowl, beat canola oil and cold water with whisk until it thickens. Pour into flour and mix with fork until it comes together in a rough ball. Press into 9" pie crust using the back of a measuring cup so it's even. Don't be afraid to spread it thinly. It will fit the 9" pie crust just perfectly without any overhang. Crimp the edges. Refrigerate for at least ½ hour before filling. Quiche: In a large bowl, combine beans, chopped spinach, chopped sun dried tomatoes and ½ cup cheese. In another large bowl, vigorously whisk the eggs, half n half, salt and basil until a little foamy. Combine the two mixtures into 1 bowl and mix well. Add the remaining ½ cup cheese to the bottom of the quiche crust. I like to line the bottom edges for a cheesy bottom! Gently pour the quiche filling into the crust. Sprinkle with freshly ground pepper and a few dashes of salt. Heat oven to 350 F and bake for 45 min or until golden and middle is set. Source: Oat & Sesame |
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Mushroom and Spinach Farfalle Dawn. Lovell 04/02/17#23025 Mushroom and Spinach Farfalle Yield: Serves 8 Ingredients 1 14.5-ounce package Barilla Protein plus Farfalle 2 tablespoons olive oil 1 cup onion, chopped 2 cups cremini mushrooms, sliced 2 garlic cloves, minced 6 cups baby spinach 1 teaspoon thyme, finely chopped 1/2 teaspoon salt (or to taste) 1/4 teaspoon black pepper 1/3 cup parmesan cheese, shredded Crushed red pepper flakes (optional) Instructions Bring 4-6 quarts of water to a boil. Add salt to taste. Add pasta to boiling water. Boil for 10 minutes, stirring occasionally. Drain. While pasta cooks, heat oil in a large sauté pan over medium heat. Add onion and garlic and cook for 1 minute. Add mushrooms and cook for 4 minutes or until mushrooms are tender, stirring frequently. Stir in spinach, 1 cup at a time. Add thyme, salt and pepper. When spinach has completely wilted, add pasta and stir to mix evenly. Remove from heat. Sprinkle with parmesan and serve. Top with crushed red pepper flakes for a spicy kick. Source: Nibbles & Feasts |
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Marinated Vidalia Onion Salad Dawn. Lovell 04/02/17#23026 Marinated Vidalia onion Salad Ingredients 2 medium-sized Vidalia onions {or other sweet onion} 1/2 c. granulated sugar 1/4 c. white vinegar 1 c. water 1 T. mayonnaise 1 tsp. celery seeds Directions Thinly slice onions into rings and place in a medium-sized bowl. Combine sugar, vinegar, and water; whisk until sugar dissolves; pour over onions. Cover and chill at least 3 hours or overnight. Drain onions. Stir in mayonnaise and celery seeds. Serve as-is or spooned over lettuce leaves. Source: The Kitchen is My Playground |
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Shrimp and Asparagus Pizza with Romesco Sauce Dawn Lovell 04/02/17#23027 Shrimp and Asparagus Pizza with Romesco Sauce Servings: 1 12 inch pizza Ingredients Romesco Sauce 1 bell pepper 2 Roma tomatoes ½ head roasted garlic 1 shallot ½ cup olive oil 2 T red wine vinegar 2 T almonds toasted To taste salt and pepper Pizza 1 batch pizza dough 3 cloves garlic minced 2 Tablespoons olive oil 5 stalks asparagus 7 each shrimp ½ cup Ricotta cheese ½ lemon zested To taste salt and pepper ¼ cup Queso fresco for garnish Instructions Romesco Sauce: Roast garlic and shallot in a 350-degree oven, wrapped in tin foil for 45 minutes. Pull when soft and cool. Set oven to broil, line sheet pan with aluminum foil. Oil bell pepper and tomatoes. Broil in oven until skins darken, about 5 minutes. Pull and let cool. Peel skins off pepper and tomatoes, remove garlic from wrapping and shallot from skin. Place in blender with oil, vinegar, almonds. Blend until smooth, season with salt and pepper. Pizza night gets taken up a notch with this artisan shrimp and asparagus pizza with Romesco sauce. Fresh lemon zest brightens up and ties all the flavors of this great pizza together. Assemble Pizza: Toss shrimp with olive oil, salt and pepper, and cook 80% over medium heat in a skillet (about 3 minutes). Pull from heat and set aside. Split in half when cool. Peel ribbons of asparagus and set aside. Mix ricotta with lemon zest, salt and pepper. Preheat oven to 400 degrees. Press out dough to desired shape. Mix together minced garlic and olive oil together, brush over top of pizza dough. Pizza night gets taken up a notch with this artisan shrimp and asparagus pizza with Romesco sauce. Fresh lemon zest brightens up and ties all the flavors of this great pizza together. Smear ricotta mix over the garlic, making sure there is a slight boarder around the pizza. Pizza night gets taken up a notch with this artisan shrimp and asparagus pizza with Romesco sauce. Fresh lemon zest brightens up and ties all the flavors of this great pizza together. Add asparagus in a single layer, covering ricotta cheese. Pizza night gets taken up a notch with this artisan shrimp and asparagus pizza with Romesco sauce. Fresh lemon zest brightens up and ties all the flavors of this great pizza together. Add shrimp around the pizza. Pizza night gets taken up a notch with this artisan shrimp and asparagus pizza with Romesco sauce. Fresh lemon zest brightens up and ties all the flavors of this great pizza together. Drizzle Romesco sauce around pizza. Place in oven and bake about 10 minutes, until crust is set and firm. Pizza night gets taken up a notch with this artisan shrimp and asparagus pizza with Romesco sauce. Fresh lemon zest brightens up and ties all the flavors of this great pizza together. Pull from oven and garnish with lemon zest and queso fresco. Source: I Just Make Sanwiches |
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Easy Small-Batch Strawberry Jam Dawn Lovell 04/02/17#23028 Easy Small-Batch Strawberry Jam Serves: 2 cups Ingredients 4 cups fresh chopped strawberries (I like a mixture of small pieces and large) 2 cups granulated sugar 2 tablespoons Grand Marnier Liqueur (or lemon juice) Instructions Place two small, clean plates in your freezer. In a large deep skillet, combine the strawberries, sugar and liqueur or lemon juice. Heat on medium until the mixture starts to boil. Skim the foam from the top of the jam and discard as it cooks. Don't worry if you can't get all the foam but you should be able to get most of it. Continue cooking and stirring for about 10 minutes or until it starts to thicken. Remove one of the plates from the freezer and put a small spoonful of jam on the plate. Allow it to sit for 30 seconds then tilt the plate. If the jam slides down the plate quickly, keep cooking. If it is slow and thick, it's done. Continue testing, if needed, every 2 minutes. Do not overcook! Place the jam in jars and cool to room temperature. Refrigerate once cooled. The jam will keep 2-3 weeks in the refrigerator. Source: Saving Room for Dessert |
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Strawberry Carrot Cake with Strawberry Cream Cheese Glaze Dawn Lovell 04/02/17#23029 Strawberry Carrot Cake with Strawberry Cream Cheese Glaze Serves/makes: 16 Ingredients 2 1/2 cups all-purpose flour 1 1/4 cup packed brown sugar 1 cup carrots, finely shredded 1/2 cup vegetable oil 1/2 cup plain yogurt, low fat 1/3 cup water 1/2 cup pecans, chopped 2 teaspoons baking powder 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1 cup strawberries, finely chopped Strawberry Cream Cheese Glaze 2 ounces cream cheese, softened 1 tablespoon mashed strawberries 1/2 teaspoon vanilla extract 3/4 cup powdered sugar Directions Preheat oven to 350 degrees F. Grease and flour 12 cup Bundt cake pan. Beat all ingredients except strawberries in a large bowl on low speed for 45 seconds, scraping bowl, constantly. Beat on medium speed for 2 minutes, scraping occasionally. Fold in strawberries and pour into prepared pan. Bake 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes, then remove from pan. Cool completely on a wire rack. For Glaze: Beat cream cheese, mashed strawberries and vanilla in small bowl on low speed until blended. Gradually beat in powdered sugar until blended. Spoon over cake. Source: cdkitchen |
