Strawberry Newburgh Recipes

STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt.
• In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
• With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
• Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set ½ cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.
• Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
• Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.
• Freezer-Friendly Instructions: These muffins can be frozen for up to 3 months. After they are completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop.

STRAWBERRY NEWBURGH

Steps:

• Thaw the pastry sheet to room temperature for at least 30 to 40 minutes, until it's easy to handle.
• Heat the oven to 400°F
• Lightly grease 2 baking sheets or line with parchment paper.
• Unfold the pastry sheet on a lightly floured surface. Cut into 3 strips along the fold marks. Place on the baking sheets. Bake for 15 minutes or until golden brown and puffy. Remove from the baking sheets and cool on wire racks.
• Prepare the pudding mix according to the package directions with 1 cup milk in a large bowl. Fold in the whipped cream once the pudding has set. Cover and refrigerate. Stir the confectioners sugar and 2 teaspoons milk in a small bowl.
• Split each pastry into 2 layers, forming a total of 6 layers. Spread the confectioners' sugar mixture on 2 top layers.
• Spread 3/4 cup pudding mixture on 1 pastry layer. Top with about 1/3 cup strawberries. Repeat the layers. Top with an iced pastry layer.
• Garnish each with slices of strawberry and a dusting of powdered sugar. Repeat to make a second dessert. Serve immediately or cover and refrigerate up to 4 hours.
• For easier slicing, refrigerate for a least 1 hour and use a wet serrated knife.