"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cream Cheese and Pecan Stuffed Berries Recipe

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This recipe for Cream Cheese and Pecan Stuffed Berries, by , is from The Ford Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Walding
Added: Tuesday, April 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
20 whole large strawberries, hulled
8 ounces cream cheese, softened
1/4 c confectioner's powdered sugar
1/4 tsp vanilla or almond extract
2/3 c chopped pecans

Directions:
Directions:
Cut a thin slice fromthe bottom of each strawberry so the berries stand upright.
Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.

In a mixing bowl, beat togerther the cream cheese, sugar and vanilla until combind but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refridgerate until ready to serve.

This is a Deen Brothers recipeŠ

Number Of Servings:
Number Of Servings:
20 berries
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Courtney, remember these from your first shower given by Mrs. Tara and Mrs. Margie and friends.

 

 

 

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