Mock Nestle Strawberry Quick Recipes

MOCK NESTLE' STRAWBERRY QUICK

Steps:

• Mix it all up in a glass and drink.

STRAWBERRY SPECIAL CAKE

Steps:

• Sift flour with 1/2 cup sugar, Nestle's Strawberry Quik, baking powder and salt into a small mixing bowl. Combine egg whites and cream of tartar in large mixing bowl. Beat with mixer at high speed until soft mounds form. Gradually add 1/2 cup sugar; continue beating until very stiff, straight peaks form. DO NOT UNDER BEAT. Add egg yolks, water, vanilla and almond extracts to dry ingredients. Beat 1 minute at medium speed. Fold egg yolk mixture, 1/3 at a time, into beaten egg whites, gently but thoroughly, using a wire whip or rubber spatula. Pour into ungreased 10-inch tube pan. Bake at 350 for 50 to 60 minutes. Invert immediately. Cool completely before removing from pan. Cut cake horizontally to make 3 layers. Fill and top layers with Strawberry Fluff. Chill.
• Strawberry Fluff: Mix 1 1/2 cup Cool Whip whipped topping with 1/3 cup Nestle's Strawberry Quik and 1/4 tsp almond extract until thick.

MOCK STRAWBERRY PIE

Steps:

• combine ingredients in order given; and place into an unbaked pie shell; top with pastry; and bake at 375* for 45-50 min. Enjoy!

STRAWBERRY NESQUIK® LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round layer cake pans.
• Cream sugar, butter, and strawberry powder together for cake until smooth and fluffy, about 5 minutes. Add separated egg yolks 1 at a time, beating after each addition. Add vanilla extract and red food coloring. Beat until color is consistent.
• Blend together flour, baking powder, and 1 pinch salt together in a separate bowl.
• Add flour mixture to the creamed mixture in 3 batches, alternating with milk and blending after each addition. Scrape down the sides and bottom of the bowl. Beat batter for 1 minute more.
• Beat egg whites and remaining pinch of salt together in a separate bowl using a mixer with a whip attachment until stiff peaks form. Gently fold in whipped egg whites until smooth and consistent. Pour batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of the layers comes out clean, 25 to 30 minutes. Cool on a wire rack for 15 to 30 minutes. Flip cakes out and invert onto the wire rack to cool to room temperature.
• While the cake layers are cooling, combine cold heavy cream and confectioner's sugar in a clean mixing bowl. Whisk until cream begins to thicken and soft peaks form. Add pudding mix slowly while continuing to whisk; filling should be thick (almost dry) at this time. Add milk until mixture has a thick, smooth consistency. Fold in strawberries. Set filling aside.
• Beat cream cheese, butter, and shortening together in a mixing bowl using an electric mixer until creamy. Scrape down the bowl and add confectioner's sugar. Blend until smooth. Set frosting aside.
• Spread filling between the cooled cake layers. Frost the cake and decorate as desired.

MOCK STRAWBERRY JAM

Steps:

• Stir the zucchini and sugar together in a large pot over medium heat until the sugar has dissolved and the mixture begins to boil, about 10 minutes. Stir in the lemon juice and gelatin, and continue simmering 5 minutes more, stirring constantly.
• Ladle the hot jam into 6 hot, sterilized half-pint canning jars leaving 1/4 inch headspace. Wipe the rim and jar threads with a clean, damp cloth. Center lid on jar and screw the ring down firmly. Place into a boiling water canner covered by 2 inches of boiling water. Process for 10 minutes. Remove from the canner, and allow to cool to room temperature, and refrigerate any jars that do not seal.