Magic Strawberry Pancake Basket

One to two hours before serving, prepare Strawberry Cream Filling:

  • 3 pints strawberries, stems removed and halved.
  • 1/2 cup powdered sugar
  • Stir together and set aside.
  • 2 cups sour cream
  • 1/4 cup brown sugar
  • Mix sour cream and brown sugar. Refrigerate until ready to use.

Pancake Batter:

  • 2 eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt, or to taste
  • 1/2 cup flour
  • 1 tablespoon butter or margarine

To make pancake basket, place oven rack in center of oven and preheat to 450 degrees. In a small bowl mix eggs, milk, salt and flour. Put butter in pie or quiche dish ( I like to use individual ramikans). Place in oven for 2 min.or until butter is melted. Swirl to coat bottom and immediately pour in egg batter. Bake 15 minutes, reduce oven temp. to 350 degrees and bake for 8 to 10 min. or until puffed and golden brown.

Remove from oven, lift out basket and place on serving plate. Spoon strawberries in the center and top with sour cream. If made in a pie dish, cut into wedges to serve.

Fresh Fruit Walnut Torte

1 1/3 cups all-purpose flour
3 tablespoons sugar
8 tablespoons chilled butter
cut into small pieces
1 cup ground walnuts
1 large egg yolk
1/3 cup seedless raspberry jam

Combine flour and sugar in food processor. Cut in butter until mix resembles coarse crumbs. Blend in walnuts. With machine running, add egg yolk and mix just until dough comes together. Remove dough from processor and press into bottom and an inch up sides of a 9-inch springform pan. Spread flat surface of dough with jam.

1 1/2 cups light brown sugar
1 large egg
1 1/4 cups coarsly chopped walnuts
1/2 cup shredded coconut
1/4 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon baking powder

Using an electric mixer, beat brown sugar and egg in a bowl until very thick, about 10 minutes. Mix in walnuts, coconut, flour and baking powder. The batter will be very thick. Spread evenly over jam in prepared crust and bake at 350 degrees for 30 minutes. Reduce oven temp. to 300 degrees and continue baking until filling is set and top has browned, about 25 minutes longer.

Arrange fresh fruit on top. Heat 1/2 cup current jelly and pour over fruit to glaze.