Strawberry Bread Wkey Lime Glaze Recipes

STRAWBERRY BREAD

Steps:

• Preheat the oven to 350 degrees.
• In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
• In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
• Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
• To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
• Once the bread is cool, spread the glaze on top of the bread. Slice and serve.

KEY LIME BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Beat in lime zest, juice and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts. , Transfer to 2 greased 9x5-in. loaf pans. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. , Combine confectioners' sugar and enough lime juice to reach desired consistency; drizzle over warm bread. Cool completely., Freeze option: Do not make glaze. Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature. Prepare glaze as directed.

BREEZY KEY LIME PIE WITH STRAWBERRY RHUBARB GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the vanilla wafer crumbs and butter in a bowl until thoroughly combined, and press the crust into the bottom and up the sides of a 10-inch pie dish.
• Beat the sweetened condensed milk, Key lime juice, egg yolks, vanilla extract, and Key lime zest in a bowl with an electric mixer until smooth; pour the filling into the prepared cookie crust.
• Bake the pie in the preheated oven until center of pie is slightly jiggly, about 15 minutes. Allow to cool for 10 minutes, then refrigerate.
• Mix the rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat, and bring to a boil. Stirring often, boil until the rhubarb and berries break down and the glaze begins to thicken and resemble jam, about 20 minutes. Remove from heat; cool to lukewarm. Glaze will thicken as it cools. Spread the glaze over the pie, and refrigerate until chilled. For best texture, allow pie to chill at least 8 hours before serving.

BREEZY KEY LIME PIE WITH STRAWBERRY RHUBARB GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the vanilla wafer crumbs and butter in a bowl until thoroughly combined, and press the crust into the bottom and up the sides of a 10-inch pie dish.
• Beat the sweetened condensed milk, Key lime juice, egg yolks, vanilla extract, and Key lime zest in a bowl with an electric mixer until smooth; pour the filling into the prepared cookie crust.
• Bake the pie in the preheated oven until center of pie is slightly jiggly, about 15 minutes. Allow to cool for 10 minutes, then refrigerate.
• Mix the rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat, and bring to a boil. Stirring often, boil until the rhubarb and berries break down and the glaze begins to thicken and resemble jam, about 20 minutes. Remove from heat; cool to lukewarm. Glaze will thicken as it cools. Spread the glaze over the pie, and refrigerate until chilled. For best texture, allow pie to chill at least 8 hours before serving.

STRAWBERRY-LIME GLAZED DOUGHNUTS

Steps:

• For the doughnuts: Line a rimmed baking sheet with parchment. Use a 2 1/2-inch round cookie cutter or glass to trace 16 circles on the parchment, leaving equal space between each. Flip the parchment over and lightly coat with cooking spray. Fit a large pastry bag with a 1/2-inch round tip or snip a 1/2-inch hole in one corner of a large resealable plastic bag.
• Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
• Pulverize the sugar and freeze-dried strawberries in a blender or food processor until no large pieces remain, then transfer to a large bowl. Add the butter and beat until combined (it will be crumbly). Beat in the whole egg and yolk until well combined and the mixture turns pale yellow, 4 to 5 minutes, scraping down the bowl as needed. Beat in the buttermilk, vanilla extract and strawberry extract until smooth.
• Add half of the flour mixture to the wet ingredients and fold in with a rubber spatula until almost combined. Add the remaining flour mixture and fold in until just combined (do not overmix). Transfer the batter to the prepared pastry bag.
• Using the circles as a guide, pipe the batter into 2 1/2-inch rings. (If you have any leftover batter, pipe 1-inch round doughnut holes on a second sheet of parchment sprayed with nonstick spray.) Refrigerate while you heat up the shortening or oil.
• Heat the shortening or oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. (You want to have at least 1 inch of liquid once the shortening melts; about 6 cups.) Set a wire rack in a rimmed baking sheet.
• Cut the parchment around each doughnut with kitchen shears, leaving a narrow border if possible. Carefully invert 4 of the doughnuts into the oil and peel off the parchment with tongs. Fry until golden brown and cooked through, about 2 minutes total, flipping the doughnuts every 30 seconds to ensure even cooking. (Fry any doughnut holes for about 1 minute.) Remove with a slotted spoon and drain on the wire rack. Bring the shortening back to 340 degrees F and repeat with the remaining doughnuts. Let the doughnuts cool slightly.
• Meanwhile, make the glaze: Combine the confectioners' sugar, strawberry preserves, lime zest and lime juice in a medium bowl. Whisk until smooth and the consistency is like thick glue.
• While the doughnuts are still warm, dip one at a time into the glaze, swirling as needed to coat the top. Return to the wire rack. Toss any doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set, about 15 minutes.

STRAWBERRY GLAZE

Steps:

• Blend or puree the strawberries into a liquid.
• Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat.
• Immediately add butter and lemon juice; stir until butter has melted. Allow to cool before serving.