Yummy 😋! Perfect with my Spiced Rum Pound Cake French Toast !!

This is the sauce from a Strawberry No-Bake Cheesecake and Yogurt Pudding. It tasted wonderful when I spread it on a crumpet.It's delicious as an accompaniment to ice cream, yogurt, or pancakes. Or even in Russian Tea!Non-fresh strawberries can also be delicious when used in this recipe. The alcohol in the Kirsch evaporates during the heating process but if it bothers you, just omit it. But, using it creates an exceptional fragrance. Recipe by Satoyoko

The easiest and most delicious Panna Cotta recipe out there! It's full proof and my go to recipe when entertaining. When decorated properly it's a show stopper dessert♡

I made this to use in various recipes.Step 2: It's not necessary to wrap in plastic wrap. If you'd like to retain the shape of the strawberries, you don't have to mash it. The sauce won't be very thick, rather it will be light and runny. Please adjust to your preference! Recipe by Benio

Recipe was given to my wife from PTISD Culinary Class!

Panna Cotta, also known as Cooked cream, is a wonderful Italian dessert of slightly warmed and flavored cream set into shape using gelatin / agar agar.

If you use frozen berries, they will release more juice when being heated than fresh berries. (The same goes for strawberries and blueberries.)I love raspberries but they have so many seeds that leave a bad taste in my mouth, which is why I strain them. If you want to leave a few for a grainy texture, leave out 1/3 of the berries when straining in Step 3.Step 4: You can cook the berries until they're as thick as you want, but generally they should be done about 2-3 minutes after it starts to boil. It will harden as it cools, so don't boil it down too much.You can use frozen or fresh raspberries, but if you use fresh ones, freeze them first because of the reason noted above. Recipe by La Land

This is stocked all the time in our refrigerator. My caramel jar became empty, so I replenished our stock. If you make extra, you can make caramel flavored sweets (it's always a bit of a bother to have to make the caramel) without much effort. I love caramel.Once the caramel starts to color, it changes very fast, so work fast. You can finish it in the microwave, but when you are making a lot of caramel sauce, it's easier to cook it in a small saucepan. The microwave oven won't get dirty, and you can easily check the sauce to see its process. The recipe here results in sauce that has the consistency of loose runny honey. Please adjust the consistency to taste with boiling water. Recipe by Yukiline

We pick fresh strawberrys every spring, the taste of a fresh picked berry is unbeatable. I make batches of this and freeze enough to have it for ice cream waffles, cakes, it flavor drinks and creams. The possibilitys are endless! Its wonderful now and a great treat in winter!