* Exported from MasterCook *   Chocolate-Strawberry Crumble Recipe By : Kasey Randall, Courtenay, British Columbia Serving Size : 8 Preparation Time :0:00 Categories : Desserts   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   3/4 cup whole wheat flour   1 1/2 cups brown sugar   1/2 cup honey   3 eggs   1/4 cup milk   2 cups strawberries -- sliced   1 cup non-sweetened chocolate -- melted Stir the flour and sugar together in a large mixing bowl. Add in honey, eggs and milk. Mix together on high with an egg beater for 1 minute. Lay strawberries on bottom of a round or square 1 1/2-inch cake pan. Add mixture and bake at 350 degrees for 15 minutes. Let cool for 10 minutes and spread melted chocolate over top of cake. Let harden then sprinkle colored sugar over top. Cuisine: "Strawberries"   - - - - - - - - - - - - - - - - - - - Per serving: 245 Calories (kcal); 2g Total Fat; (7% calories from fat); 4g Protein; 55g Carbohydrate; 71mg Cholesterol; 37mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 3 Other Carbohydrates NOTES : MC formatted by Art Guyer Back to Menu   * Exported from MasterCook *   Chocolate-Strawberry Scone Cake Recipe By :California Strawberry Commission Serving Size : 0 Preparation Time :0:00 Categories : Desserts   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   2 1/2 cups all-purpose flour   1/4 cup sugar   4 teaspoons baking powder   1/4 teaspoon salt   2/3 cup butter or margarine -- at room temperature   2/3 cup milk   2 eggs   1 package semisweet chocolate chips -- (6 ounce)   1 cup whipping cream   2 baskets strawberries -- stemmed and sliced In a bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse meal. In a small bowl, combine milk, 1 whole egg and 1 egg yolk. Mix into dry ingredients just until moistened. Turn out onto lightly floured board; knead lightly several times then bring dough together to form a ball. Divide in half. Pat each half into a circle 8 inches in diameter. Place one circle on greased baking sheet; cover evenly with chocolate chips. Top with remaining circle, pressing lightly to seal edges. Beat remaining egg white. Brush top of scone cake with egg white; sprinkle generously with additional sugar. With sharp knife, slice halfway through top layer to form six wedges. Bake in a preheated 425 degree F oven 18 to 20 minutes until golden and springy to the touch. Transfer to the rack to cool slightly. Whip cream; add 1 cup of the berries. Sweeten to taste. Serve wedges of warm scone cake with remaining berries and strawberry whipped cream. Makes six servings. Cuisine: "Strawberries"   - - - - - - - - - - - - - - - - - - - Per serving: 4281 Calories (kcal); 278g Total Fat; (56% calories from fat); 62g Protein; 415g Carbohydrate; 1054mg Cholesterol; 4037mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 54 Fat; 10 1/2 Other Carbohydrates NOTES : MC formatted by Art Guyer Back to Menu   * Exported from MasterCook *   Chocolate-Strawberry Shortcake Recipe By :Sharon Sutton, Goodlettsville, Tennessee Serving Size : 8 Preparation Time :0:00 Categories : Desserts   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1 pkg. chocolate fudge pudding (not instant)   2 qts. strawberries -- hulled and sliced   (put some aside for garnish)   3 tbsp. sugar   1 pkg. chocolate pound cake mix or   devil's food cake mix -- prepared as directed   2 pts. sweetened whipping cream or   2 containers Cool Whip   Chocolate sprinkles On the stovetop, prepare pudding as directed; allow time to cool. In a bowl, combine the strawberries and sugar. Cut cake into 2-inch cubes; separate the cubes into two equal piles. Layer the first half of the cubes into the bottom of a trifle dish or glass bowl. Pour about half of the pudding over cake. Place half of the strawberries over the pudding. Whip the cream or use the Cool Whip and pour about half into the bowl, over the strawberries. Repeat, using remaining ingredients. Garnish with chocolate sprinkles and a few strawberries, halved or sliced. Store, covered, in refrigerator. Serves 8 to 10. Cuisine: "Strawberries"   - - - - - - - - - - - - -- - - - - - Per serving: 291 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 75g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 5 Other Carbohydrates NOTES : MC formatted by Art Guyer Back to Menu Strawberry Central | Strawberry History | Strawberry Tips | Strawberry Recipes