Food recipes
Margaret's Strawberry Flummery
Margaret's Strawberry Flummery Ingredients: oats strawberries, raw sugars, granulated cream, fluid, heavy whipping yogurt, greek, plain, nonfat alcoholic beverage, distilled, whiskey, 86 proof blueberries, raw Directi...
Margaret's Strawberry Flummery
Ingredients:
oats
strawberries, raw
sugars, granulated
cream, fluid, heavy whipping
yogurt, greek, plain, nonfat
alcoholic beverage, distilled, whiskey, 86 proof
blueberries, raw
Directions:
Chill four 8- or 9-ounce stemmed glasses.
To toast the oatmeal: Preheat the oven to 350F Spread it out on a baking sheet.
Bake, shaking the pan at 5-minute intervals to prevent burning, for 15 minutes, or until toasted.
Remove from the oven and let cool.
Put the hulled strawberries in a large bowl and mash, or pulse a few times in a food processor.
Stir in 1 tablespoon of the sugar.
Whip the cream with an electric mixer until soft peaks form.
Fold in the yogurt or sour cream, the remaining 4 tablespoons of sugar, the whiskey, and oatmeal.
Spoon 1 to 2 tablespoons of the strawberries into the bottom of each glass.
Spoon 1 to 2 tablespoons of the oatmeal-cream mixture over the berries.
Repeat the layers.
Refrigerate for 1 to 2 hours, or until set.
At serving time, divide the blueberries on top of each.
Ingredients:
oats
strawberries, raw
sugars, granulated
cream, fluid, heavy whipping
yogurt, greek, plain, nonfat
alcoholic beverage, distilled, whiskey, 86 proof
blueberries, raw
Directions:
Chill four 8- or 9-ounce stemmed glasses.
To toast the oatmeal: Preheat the oven to 350F Spread it out on a baking sheet.
Bake, shaking the pan at 5-minute intervals to prevent burning, for 15 minutes, or until toasted.
Remove from the oven and let cool.
Put the hulled strawberries in a large bowl and mash, or pulse a few times in a food processor.
Stir in 1 tablespoon of the sugar.
Whip the cream with an electric mixer until soft peaks form.
Fold in the yogurt or sour cream, the remaining 4 tablespoons of sugar, the whiskey, and oatmeal.
Spoon 1 to 2 tablespoons of the strawberries into the bottom of each glass.
Spoon 1 to 2 tablespoons of the oatmeal-cream mixture over the berries.
Repeat the layers.
Refrigerate for 1 to 2 hours, or until set.
At serving time, divide the blueberries on top of each.