Updated: 07/24/2012 5:15 PM
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Cocktail Inspired Desserts
When you think of a strawberry daiquiri, a blended cocktail with a little umbrella may come to mind. Baking instructor, Nancy Burgeson, goes outside the glass with some cocktail inspired sweets!
Nancy’s Lime Margarita Fluff
1 small box lime Jello
1 bottle or homemade Margarita mix
1 8-ounce container of Cool Whip
1 package colored mini marshmallows
1 large can crushed pineapple
Drain fruit-set aside. Mix Jello with 1-1/4 cups of Lime Margarita mix and ¼ cup of the reserved pineapple juice. Stir in marshmallows to coat. Add drained fruit and cool whip stirring until well mixed. Chill for several hours.
Margaritaville Sugar Cookies
½ cup granulated sugar
½ cup powdered sugar
½ cup butter
1/4 cup vegetable oil
1/3 cup. Pre-made Margarita
zest of one lime
1 tsp fresh lime juice
½ tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp cream of tartar
dash of salt
3 Tbsp granulated sugar
1 tbsp lime jello
Refrigerate for several hours. Roll into small balls and dip in a mix of lime Jello and granulated sugar.
Pina Colada cupcakes
1 package of you favorite cake mix. Follow direction on package but replace water with equal amount of Pina Colada.
Bake as directed in cupcake pan. When completely cooled frost with Nancy’s buttercream icing and trim with toasted coconut.
STRAWBERRY DAIQUIRI CHIFFON CAKE
2 cups flour
1-1/3 cups sugar
1 tbsp baking powder
1 tsp salt
5 large egg yolks at room temp
¾ cup Strawberry Daiquiri pre-mixed
½ cup oil
2 Tbsp fresh lime juice
1 Tbsp grated lime zest
12 large egg whites at room temp
½ tsp cream of tartar
Pre-heat oven to 350°. In a large bowl sift together flour, sugar, baking powder and salt. Make a well in the center of flour mixture.
In a medium bowl, whisk together egg yolks, Daiquiri, lime juice and zest, oil. Pour into the center of flour mixture and mix until smooth.
In a large bowl, beat egg whites with electric mixer until foamy. Add cream of tartar and beat until stiff peaks forms.
Fold into the Daiquiri mixture. Turn batter into an ungreased 10- inch tube pan.
Bake 55-60 minutes or until cake springs back when touched gently. Immediately invert pan onto a funnel or bottle. Let cool completely before removing from pan.
1 cup sifted powdered sugar
2 tbsp Strawberry Daiquiri
zest from a lime, lemon or orange if desired.
Mix together and drizzle over cake.