Strawberry Napoleons

It’s strawberry time, and our strawberry patch has been producing tub after tub of beautiful berries every morning . . . a delight to look at, let alone to eat. Of course, no strawberry dessert will ever top old fashioned strawberry shortcake, in my opinion, but if you’d like to try a creation that runs it a close second, these strawberry napoleons are simple to make and delicious to eat.

Strawberry Napoleons

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Strawberry Napoleons: Recipes From A Monastery Kitchen
SERVINGS
3servings
CHANGE SERVING SIZE
servings
COOK TIME
15minutes
PREP TIME
READY IN
20minutes

Ingredients

Instructions

  1. Heat oven to 400 degrees Fahrenheit.
  2. Thaw folded pastry sheet for 20 minutes.
  3. Open sheet and cut along folds to make three equal strips; halve each strip to make six rectangles.
  4. Space apart on baking sheet.
  5. Bake in center of oven about 15 minutes until well browned and baked through.
  6. Remove to rack to cool.
  7. Meanwhile, in a mixing bowl, whip heavy cream and powdered sugar together until cream is stiff. Set aside.
  8. In another bowl, whisk pudding mix, milk, and extract together for 2 minutes; fold in whipped cream and blend thoroughly. Cover and refrigerate.
  9. Carefully split each piece of pastry in half horizontally.
  10. Cover bottom halves with almonds, then pudding mixture and sliced strawberries, dividing equally.
  11. Cover with pastry tops. Dust with powdered sugar.
  12. *You could double the pudding mixture and use both sheets of puff pastry for more Napoleons. I ended up using all of my puff pastry to be able to have additional layers for each Napoleon.

Chocolate Marshmallow Ice Cream Sunday Cake

Years ago when I was younger and had more energy, I frequently made a marvelous chocolate cake. It was really superb, but very labor intensive and time consuming. For example, it had to be baked in a pan lined with a well buttered brown paper bag cut to the exact size of the pan. This was essential to its success.

It required sour cream, butter, lots of brown sugar and many squares of dark chocolate melted to a very specific temperature and then carefully beaten for just the right length of time into a rich velvety fudge frosting.

At the moment I am unable to locate this precious old recipe originally clipped from a worn yellowed newspaper. I am sure it will show up again someday. Until then I have put together a recipe I like making.  It doesn’t begin to compare or compete with Miss Simpson’s authentic prize winner, but it is fast, easy, has ice cream baked into it and satisfies many chocolate lovers who have never tasted the old favorite one I used to make.

Suppose we just call it Chocolate Marshmallow Ice Cream Sunday Cake.

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Chocolate Marshmallow Ice Cream Sunday Cake
SERVINGS
CHANGE SERVING SIZE
COOK TIME
40mins.
PREP TIME
READY IN

Ingredients

Instructions

Chocolate Marshmallow Ice Cream Sunday Cake
  1. Preheat oven to 350 degrees.
  2. Follow cake mix directions on box.
  3. Bake for 40 minutes.
  4. Remove from oven and while still hot cover top with at least 20 marshmallows sliced in half crosswise.
  5. Let melt and cool.
  6. Remove to serving plate and pour hot ganache over the top and down the sides.
  7. Sprinkle with your favorite nuts.
Ganache
  1. Heat half and half in top of double boiler to scalding point. Do not boil – add chocolate chips and stir until thoroughly melted.
  2. Add flavoring and pour immediately on to cake.
  3. Tip: If you melt the chocolate chips first and then add cold half and half the chocolate will seize up. The half and half needs to be the same temperature as the chips before heating or warmer.