Lindsay's Recipes

  Source:  Bunny's Warm Oven Ingredients: 1/4 cup plus 2 tablespoons butter, softened 1/2 cup brown sugar 1 cup sliced strawberries 1 1/3 cup flour 2/3 cup sugar 2 teaspoons baking powder 2/3 cup milk 1 egg, room temperature 1 teaspoon vanilla Directions: Melt 2 tablespoons butter and pour into a round cake pan. Sprinkle the brown sugar over the melted butter and gently stir to combine. Spread the mixture in the bottom of the pan. Sprinkle the strawberries evenly over the butter and brown sugar mixture. In a mixing bowl, combine the dry ingredients. Add the remaining butter (1/4 cup), milk, egg and vanilla and mix until combined. Gently spread the batter over the strawberries, trying not to move the strawberries around the pan. Bake at 350 for 30-35 minutes. Allow the cake to cool for 10 minutes before flipping it onto a cake plate. (Run a knife around the edge before flipping.) Cool the cake completely before serving.

  Source:  Joyous Apron  (adapted) Ingredients: 12-14 cups French bread, cubed 8 eggs 2 cups milk 2 teaspoons vanilla 1 teaspoon cinnamon 2/3 cup brown sugar 2 cups berries maple syrup Directions: Grease a 9"x13" baking dish and spread the bread cubes across the bottom of the pan, filling about 3/4 full. Whisk together the eggs, milk, vanilla, cinnamon and brown sugar. Pour the egg mixture over the bread. Sprinkle the berries over the top. Cover the dish and refrigerate for at least 4 hours or as long as overnight. Remove the dish from the refrigerator about 30 minutes prior to baking. Bake at 350 for 35-40 minutes. Drizzle maple syrup over individual portions.

Source:  Belly Full  (adapted) Ingredients: 1 cup flour 1/2 tablespoon baking powder 1 1/2 tablespoons sugar 1/4 teaspoon salt 3 tablespoons cold butter, cut into small pieces 6 small strawberries, hulled and diced 1 lemon 1/4 + 1/8 cup half and half, plus more for glaze 3/4 cup powdered sugar Directions: In a large mixing bowl combine flour, baking powder, sugar and salt. Cut in the butter with a pastry cutter. Add the strawberries and the zest of the lemon, tossing lightly to coat. Add the half and half and gently mix just until everything is incorporated, do not over mix. Shape the dough into a 1-inch thick disk and place it on a lightly floured surface. Lightly flour the surface of the dough if necessary so that it won't stick to your hands. Cut the disk into 4 equal parts. Place each part on a baking sheet lined with parchment paper. They should not touch. Bake at 425 for 16-18 minutes. Allow the scones to cool for a few minutes before glazing. To make the glaze, mix the ...

Source:  Julia's Album Ingredients: 1 1/2 cups flour 1 1/2 teaspoons baking powder 1/8 teaspoon salt 3 tablespoons butter, softened 3 tablespoons Greek yogurt (plain or vanilla) or sour cream 1 cup sugar 1 egg 1/2 cup milk 1 teaspoon vanilla 1/2 cup chocolate chips 1 pound strawberries, sliced Directions: Grease a 9-inch springform pan and line the bottom with parchment paper; set aside. Combine the butter, yogurt and sugar in a mixing bowl and beat until light and fluffy, no more than 2 minutes. Add the egg and mix at medium speed until light and fluffy. Mix in the milk and vanilla until combined. Slowly add the flour, baking powder and salt and mix on low speed until just combined. Fold in the chocolate chips. Pour the batter into the pan. Arrange strawberry slices on the top of the cake, pressing down slightly, until the entire top is covered. Bake at 350 for about an hour, until the top is golden brown and a toothpick comes out clean. Cool...

Strawberry Cake Cake Ingredients: 1 box white cake mix 1 3 oz. package strawberry jello 3 tablespoons flour 1 cup vegetable oil 4 eggs 1 teaspoon vanilla 1/2 cup water 1 10 oz. carton frozen sliced strawberries in sugar, thawed and pureed Icing Ingredients: 4 tablespoons butter 3 cups powdered sugar 1 10 oz. carton frozen sliced strawberries in sugar, thawed and pureed  splash of vanilla pinch of salt half and half Directions: Mix all of the cake ingredients until well blended. Pour batter into a greased 9"x13" cake pan. Bake at 350 for about 35-40 minutes or until done. In a small pan, bring the strawberries to a simmer. Stir constantly until thickened and dark red. Allow the strawberries to cool to room temperature. Beat the butter on high speed until light and fluffy. Add half of the powdered sugar and mix until small clumps start to form. Add part of the strawberries, vanilla and salt. Mix until combined. Add the rest of the sugar, mix, and then add the res...