Easy Strawberry Butter Food

EASY STRAWBERRY BUTTER

Steps:

• Pulse strawberries in a food processor until chopped. Add butter and 1/2 cup confectioners' sugar; process until blended. Add enough remaining confectioners' sugar to reach a spreading consistency and desired level of sweetness. Store in the refrigerator for up to 1 week.

SUNNY'S EASY RASPBERRY AND STRAWBERRY DANISHES

Steps:

• Preheat the oven to 375 degrees F.
• For the fruit: Using a mortar and pestle, mini food processor or a sealed plastic bag and a mallet or rolling pin, crush the freeze-dried raspberries and strawberries together to a powder; some little pebbles are ok. Set aside 2 tablespoons for the icing and garnish.
• For the dough: Spray the bottom and sides of an 8-inch square baking dish or 8- or 9-inch round pie pan with cooking spray.
• Unroll the crescent dough out on a sheet of parchment paper. If using dough with perforations, gently pinch the seams to keep them together. Leaving about a 1-inch border on one of the short sides, sprinkle with the remaining fruit mixture, followed by a layer of the granulated sugar and then the brown sugar. Use a box grater or rasp and grate the butter evenly over the top. Starting with the short edge with the filling on it, roll, tucking as you go, towards the short edge with the empty border. Cut into 8 equal rounds and place in the prepared dish. Bake until the tops are golden, 13 to 14 minutes.
• For the icing: While the danishes are baking, in a small bowl, whisk together the confectioners' sugar, 1 tablespoon of the reserved fruit mixture, a pinch of salt and 1 teaspoon of preferred liquid. The icing should be thick like a glaze, but thin enough to pour. If needed, add more liquid.
• Drizzle the icing over the warm danishes. Transfer to plates and sprinkle with the remaining fruit mixture. Serve warm.

STRAWBERRY BUTTER

Steps:

• In a small bowl, beat together the butter, confectioners' sugar and strawberry preserves until creamy. Cover, and refrigerate until serving.

EASY STRAWBERRY BUTTER

Steps:

• Combine butter, 1/4 cup plus 2 tablespoons confectioners' sugar, and strawberry preserves in a large bowl; beat with an electric mixer until creamy. Cover and chill until serving.

FRESH STRAWBERRY BUTTER

Steps:

• In a food processor fitted with plastic blade, or in a medium-size bowl with electric mixer, beat strawberry puree into butter until fairly smooth (mixture should have a few little pieces of fruit).
• Beat in sugar; pack strawberry butter into serving bowl or mold. Refrigerate until firm.

STRAWBERRY BUTTER

Steps:

• Put all ingredients in blender in the order given and blend on high speed until light and fluffy.
• Enjoy!

STRAWBERRY BUTTER

Steps:

• Using an electric mixer, beat butter, sugar, and salt until light about 1 minute. Add strawberries and beat until combined, but not totally uniform.
• Transfer to ramekins or small serving dishes. Chill until ready to serve, or transfer to 2 sheets of plastic wrap, roll each into log, and freeze up to 2 months. Thaw before using. Serve at room temperature.

STRAWBERRY BUTTER

Steps:

• In a bowl, beat cream cheese and butter until smooth. Gradually add sugar and vanilla; mix well. Stir in strawberries. Cover tightly and refrigerate for several hours or overnight. May be stored in the refrigerator up to 1 week. Serve with English muffins, toast, waffles or pancakes.