Pioneer's 2013 Holiday Cookbook

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y a d i l o H k o o b k o Co from

The holidays are all about cherishing what is really

important in our lives, our family and friends. That being said, the team at Pioneer would like to thank you for being a part of our family. Your continued confidence and support is appreciated. As a token of our appreciation the Pioneer team would like to give you a helping hand by sharing some of our favorite recipes this holiday season. We hope you enjoy these with those closest to you. May you have a happy and healthy holiday season and the best of luck in 2014!

Happy Holidays!

From, The teams at Pioneer Technology Group &

Pioneer Records Management

Table Of Contents Appetizers

Buffalo Chicken Egg Rolls ........................... 8 Celery Salad ................................................. 9 Italian Bacon Wrapped Artichoke Hearts .. 10 Sausage Dip ................................................ 11 South of the Border Dip ........................... 12 Super Easy Chili Dip ................................. 13

Main Course

Citrus and Herb Rubbed Lamb with LemonMint Pesto ................................................... 16 Low Carb Pizza ........................................ 18 Easy Cheesy Mac & Cheese .......................... 20 Grilled Eggplant & Peppers .......................... 22 Seared Ahi Tuna ....................................... 24 Shrimp Stew ............................................... 26 Slow-Cooker Smoky Beef & Bean Chili ..... 28

Desserts

Apple Cake With Hot Butter Sauce ...... 32 Banana Coconut Bread ............................... 34 Easy Cheese Balls ........................................ 35 Fall Pumpkin Spice Muffins ..................... 36 Layered Pumpkin Cheesecake ...................... 38 Peppermint Bark Popcorn ......................... 40 Pumpkin Crunch .......................................... 41 Strawberry Cheesecake ................................ 42

Buffalo Chicken Egg Rolls By: Kim Wassel

Ingredients: • • • • • • •

Cooked chicken breast Shredded cheese - (either Mexican cheese or Cheddar cheese) Crumbled bleu cheese Mayo Frank’s Red Hot Wing sauce Egg roll wrappers - (in the veggie section at the grocery store) Egg wash - (1 raw egg mixed with water)

Directions: •

Chop chicken into tiny pieces and sauté until cooked through

•

Drain all liquid

•

Mix small amounts of wing sauce in bowl with cooked chicken until all pieces are covered (you don¹t want a pool of sauce at the bottom of the bowl)

•

Mix in 2 parts shredded cheese to 1 part bleu cheese

•

Add small amount of mayo into mixture until ingredients are paste like

•

Chill the chicken filling until cool

•

Follow the instructions on the egg roll wrappers for wrapping egg rolls and use the egg wash to glue edges closed

•

Deep fry egg rolls at medium oil temp until they are floating •

Serve egg rolls whole or cut egg

rolls in half at an angle for fun appetizer tray and serve with ranch or bleu cheese dressing for dipping.

•

Don’t bake!

Celery Salad

By: Ann Richards Ingredients: •

1 green onion sliced

•

1 tablespoon whole-grain mustard

•

Juice of one lemon

•

1/3 cup olive oil

•

1/2 teaspoon coarse salt

•

1 bunch celery, thinly sliced

•

Toasted pecans (amount to taste)

•

Parmigiano Reggiano cheese, shaved (optional)

Directions: •

Combine green onions, mustard, lemon juice, oil and salt.

•

Whisk well.

•

Toss with celery and pecans.

•

Top with cheese, if using.

(Makes 8 cups, serves 12)

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Italian Bacon Wrapped Artichoke Hearts By: Kristina Rumsey

Ingredients: •

1 can of quartered artichoke hearts

•

1 package of thick-cut bacon

•

1 bottle of Wishbone Robusto Italian Dressing

Directions: •

Drain the artichoke hearts and marinate in the Italian dressing for 1 hour minimum. Cut the bacon in half and wrap around the artichoke hearts. Insert a toothpick into the bacon wrapped artichoke heart to keep the bacon in place while it cooks.

•

Pre-heat the oven to 350°. Line a baking sheet with tin foil and lay the bacon wrapped artichokes out roughly an inch a part. Cook for 18-20 minutes or until the bacon has gotten to preferred crispness, flipping once.

•

Be sure to line a plate with paper towels and transfer the bacon wrapped artichokes from the pan to the plate so they can drain and cool before serving. Enjoy with a large group of friends (but stay close to the serving bowl, these go fast)!

Sausage Dip

By: Jennean Hutcheson Ingredients: •

One or two sausage tubes (any flavor or spice)

•

One can Rotel tomatoes (spicy or regular)

•

Two 16 ounce cream cheese containers or bars

•

2 bags tortilla chips (scooped ones work the best)

Directions: •

Fry sausage up in frying pan.

•

Add in cream cheese and stir as it melts.

•

Stir in Rotel Tomatoes.

•

Cool for about 10 minutes and serve in dipping bowl with tortilla chips for dipping.

•

This is a party favorite!

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South Of The Border Dip By: Chris Stewart

Ingredients: •

8 ounces cream cheese, softened

•

8 ounces sour cream

•

20 drops tabasco sauce

•

4 ounces Cheddar cheese (grated)

•

1/2 package taco seasoning mix

•

4 ounces Monterey Jack Cheese (grated)

•

1/2 cup green onions, chopped

•

Salt to taste

•

1 can Jalapeño bean dip

Directions: •

Mix all ingredients together except Cheddar cheese and Monterey Jack cheese.

•

Spread into a shallow baking dish.

•

Cover mixture with a layer of Monterey Jack cheese; then a layer of Cheddar cheese.

•

Bake at 350° for 15 to 20 minutes.

•

Serve with tortilla chips.

Super Easy Chili Dip By: Stacey Miksa

Ingredients: •

Two cans turkey chili

•

1 block cream cheese

•

1/2 onion - diced

•

1 can diced jalapeños

•

1/2 cup of salsa

Directions: •

Combine all ingredients and heat until cheese is melted.

•

Serve with tortilla chips.

•

Dip can be kept warm in a crock pot, or served immediately.

•

Also goes great as a potato topper or in a quesadilla!

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Citrus and Herb Rubbed Lamb with Lemon-Mint Pesto

By: Kristina Rumsey

Ingredients (Roast): •

3 tablespoons chopped fresh flat-leaf parsley

•

3 tablespoons chopped fresh shallots

•

2 tablespoons chopped fresh oregano

•

1 tablespoon grated lemon rind

•

1 tablespoon grated orange rind

•

2 tablespoons balsamic vinegar

•

2 tablespoons extra-virgin olive oil

•

2 tablespoons fresh lemon juice

•

2 tablespoons fresh orange juice

•

1 teaspoon ground cumin

•

2 tablespoons minced fresh garlic (about 6 medium cloves)

•

1 (6-pound) bone-in leg of lamb, trimmed

•

1 teaspoon salt

•

1 teaspoon freshly ground black pepper

•

Cooking spray

Ingredients (Pesto): •

1 cup fresh, Italian parsley

•

2/3 cup fresh mint leaves

•

1 clove garlic

•

Zest of 1 lemon

•

1 tablespoon of lemon juice

•

1/3 cup pine nuts

•

1 teaspoon salt

•

1/2 cup grated parmesan

•

Olive oil

Citrus and Herb Rubbed Lamb with Lemon-Mint Pesto

By: Kristina Rumsey

Directions (Roast): •

Combine the parsley, shallots, oregano, lemon and orange rinds, vinegar, olive oil, lemon and orange juices, cumin and garlic in a small bowl and stir well. Place the lamb in a roasting pan and rub with garlic mixture. Cover and refrigerate for 8 hours or overnight.

•

Remove lamb from the refrigerator and sprinkle with 1 teaspoon of salt and black pepper. Place the lamb on the rack of your roasting pan, coated with cooking spray. Let the lamb stand for 1 hour at room temperature.

•

Preheat the oven to 425° and roast the lamb for 30 minutes.

Reduce oven temperature to 375° and bake for an additional 45 minutes or until internal temperature reaches 135° or desired degree of doneness. Let the roast stand for 20 minutes then simply slice and serve with a dollop of the Lemon-Mint Pesto!

Directions (Pesto): •

While the roast is cooking, add all of the ingredients except for the olive oil into a food processor and blend them up until roughly chopped. With the machine running, slowly drizzle in enough olive oil to form a loose paste.

•

Scoop the pesto into a glass jar or container of your choice (preferably re-sealable) and pour olive oil over it until it is just covered. When sealed and refrigerated this pesto can be saved for up to 1 month (not that it will last that long…). Enjoy!

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Low Carb Pizza By: Jeff Reichert

Ingredients Crust: •

2 cups almond flour

•

2 large eggs

•

3 tablespoons olive oil

•

1/4 teaspoon baking soda

•

1 teaspoon Garlic powder

•

(Optional) 1 teaspoon dried basil

•

(Optional) 1 teaspoon dried parsley

Ingredients Sauce (Optional): •

1 can tomato paste

•

1-2 cups water (to desired thickness)

•

1 tablespoon dried oregano

•

1+ cloves garlic pressed (to desired garlickey-ness)

Ingredients Toppings: •

Your Choice!!!

•

Note: You will want to pre-cook any meat going on your pizza.

Veggies can go on fresh, raw, or cooked depending on your preference, and of course, your favorite cheese will do.

Low Carb Pizza Continued By: Jeff Reichert Directions: •

Pre-heat oven to 350°.

•

Mix all crust ingredients in a large mixing bowl. This should give you a ball of dough eventually. If the dough is too mushy continue to add small amounts of almond flour until you get a good consistency.

•

Lightly oil two pieces of parchment paper.

•

Put the dough ball between the two pieces of parchment paper and roll it out until desired thickness (don’t be sad if you wind up with an irregularly shaped pizza dough, it’ll still taste amazeballs!).

•

Move the dough with the bottom piece of parchment paper to a pizza tray and bake for 10-15 minutes until the middle is cooked.

(It should look slightly golden-brown when you take it out).

•

After the crust comes out of the oven, spread sauce (optional, you could just brush with olive oil and a tiny amount of garlic here!) evenly over the crust.

•

Add your cheese and toppings and place back into the oven (at 350°) for another 15 minutes or until cheese is evenly melted.

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Easy Cheesy Mac & Cheese By: Nancy Ford

Ingredients: •

1 16 ounce bag elbow macaroni noodles

•

8 ounce sharp Cheddar cheese

•

8 ounce Monterey Jack cheese

•

8 ounce Velveeta

•

2 tablespoons of butter

•

2 tablespoons of flour

•

2 cups milk (Serves 12)

Mac & Cheese Continued By: Nancy Ford Directions: •

Preheat the oven to 325°.

•

Grate Cheddar and Jack cheeses and mix together.

•

Cook macaroni noodles according to package directions.

•

While the macaroni is cooking, melt the butter in a sauce pan and add the flour. Brown the flour lightly to make a roux.

•

Add the milk and stir well.

•

Cut Velveeta into chunks and add to the milk mixture. Allow the mixture to thicken, attiring occasionally.

•

Spray 9” X 13” pan with cooking spray.

•

Alternate layers of noodles and cheese mixture beginning and ending with noodles.

•

Pour the thickened sauce evenly over the noodles and cheese.

Make sure the sauce soaks down through the noodles.

•

Cover with a thick layer of the cheese mixture ensuring that no noodles are left exposed.

•

Bake uncovered at 325° for about 30 minutes or until cheese is bubbly and lightly browned.

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Grilled Eggplant & Peppers By: Pat Dooley

Ingredients: •

1/2 cup prepared mayonnaise

•

4 cloves garlic, smashed to a paste/or to taste (I used two it was plenty)

•

Salt and freshly ground black pepper

•

1 medium eggplant, sliced crosswise

•

Canola oil

•

2 red bell peppers

•

1 loaf ciabatta, sliced lengthwise in 1/2 or ciabatta rolls

•

1/2 pound fresh mozzarella, thinly sliced

•

Fresh basil leaves

•

Baby arugula

Grilled Eggplant & Peppers Cont.

By: Pat Dooley

Directions: •

Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.

•

Heat a grill to high/or stove top.

•

Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.

•

Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.

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Seared Ahi Tuna By: Klaus Tuschmann

Ingredients: •

Crushed black pepper

•

Salt Kosher (just a pinch or two)

•

Minced Garlic or powdered

•

Natures Seasoning

•

Soy sauce (for dipping)

•

Wasabi (for dipping)

•

Jar of roasted red peppers

•

1 can of artichoke hearts

•

Onion (Red)

Seared Ahi Tuna Continued By: Klaus Tuschmann Directions: •

Rub all of the above spices generously on tuna steaks! And sear on hot stove in Frying pan with olive oil to taste – I prefer rare!

•

In a separate pan sauté with Olive oil, chopped roasted red peppers and chopped artichoke hearts and chopped red onion till slightly brown.

•

Once tuna is seared, slice into 2 to 3 inch cuts, roll sauté d peppers and artichokes between the tuna and pinch with a tooth pick. Dip into soy sauce and wasabi and enjoy!

•

Best paired with an ice cold beer!

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Shrimp Stew By: Joel Miksa

Ingredients: •

1/2 cup canola oil (may also use a little bacon grease for flavor)

•

1/2 cup flour

•

3 cloves garlic

•

1 large yellow onion (chopped)

•

4 stalks celery (chopped)

•

2-4 cartons shrimp, fish, clam,or chicken broth

•

1 shrimp bouillon cube (chicken can be substituted)

•

1 bell pepper (chopped)

•

2 pounds of deveined shrimp

•

1 bunch green onion (chopped)

•

1 bunch parsley (chopped)

•

Tony Chachere’s to taste

•

Garlic powder to taste

Shrimp Stew Continued By: Joel Miksa

Directions: •

With the oil and flour, make a dark brown roux*.

•

Saute onion, garlic and celery until onions are clear and then add to roux.

•

Add broth and shrimp bouillon cube.

•

Bring to a boil, scraping the bottom frequently.

•

Lower temperature to medium/low.

•

Cook 20 minutes, then add bell pepper.

•

Cook 20 minutes, then add shrimp and cook until done (about 10 minutes more).

•

Add parsley and green onion.

•

Adjust seasonings and serve over rice.

*A roux is really just oil and flour combined and heated (stirring frequently) in order to darken the flour turning the mixture dark brown. (a.k.a. gravy)

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Slow-Cooker Smoky Beef & Bean Chili By: Samantha Evans

Ingredients: •

2 15.5-ounce cans kidney beans, rinsed

•

1 28-ounce can diced tomatoes

•

12 ounces lager beer

•

3/4 pound beef chuck, cut into 3/4-inch pieces

•

1 medium yellow onion, chopped

•

2 cloves garlic, chopped

•

2 tablespoons tomato paste

•

2 tablespoons all-purpose flour

•

2 tablespoons chili powder

•

1 to 3 teaspoons chopped chipotles in adobo sauce

•

Kosher salt

•

*Corn bread, sour cream, grated cheddar, chopped red onion, and fresh cilantro sprigs, for serving

Slow-Cooker Smoky Beef & Bean Chili By: Samantha Evans Directions: •

In a 4- to 6-quart slow cooker, mix together the beans, tomatoes and their juices, beer, beef, yellow onion, garlic, tomato paste, flour, chili powder, chipotles, and 3/4 teaspoon salt.

•

Cover and cook until the beef is tender, on low for 7 to 8 hours or on high for 4 to 5 hours.

•

Serve with the corn bread, sour cream, cheddar, red onion, and cilantro.

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Apple Cake With Hot Butter Sauce By: Kim Wassel

Ingredients (Cake): •

4 cups chopped apples (do not peel)

•

2 cups sugar

•

2 eggs

•

1/2 cup oil

•

2 teaspoons vanilla

•

2 cups flour

•

2 teaspoons baking soda

•

2 teaspoons cinnamon

•

1 teaspoon salt

Ingredients (Hot Butter Sauce): •

1 cup sugar

•

1/2 teaspoon cinnamon

•

1/2 cup melted butter

•

1/2 cup evaporated milk

Apple Cake With Hot Butter Sauce By: Kim Wassel

Directions (Cake): •

Combine apples & sugar together in a bowl and let stand while mixing other ingredients.

•

Beat 2 eggs slightly in separate bowl.

•

Stir in 1/2 cup oil and 2 teaspoons of vanilla.

•

Stir in 2 cups flour, 2 teaspoons of baking soda, 2 teaspoons of cinnamon, 1 teaspoon of salt.

•

Combine batter and apple/sugar mixture.

•

Pour into greased & floured 13x9x2 pan.

•

Bake at 350° for 1 hour.

Directions (Hot Butter Sauce): •

Mix well: 1 cup sugar & 1/2 teaspoon of cinnamon.

•

Stir in a sauce pan and heat until sugar is dissolved.

•

Add 1 cup melted butter and 1/2 cup evaporated milk.

•

Serve drizzled over the apple cake.

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Banana Coconut Bread By: Kevin Koon-Koon

Ingredients: • • • • • • • • • •

Directions:

3/4 cup sugar 1/4 cup shortening 2 eggs 1 cup mashed bananas 1/2 cup shredded coconut 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup chopped pecans or walnuts (optional)

•

Preheat the oven to 350°.

•

Mix the sugar, shortening, and eggs together and then beat the mixture until light and fluffy. Add the mashed bananas and coconut and stir.

•

Sift the flour with the baking powder, salt, and soda. Stir this into the other mixture, string until smooth. Add the nuts if desired and stir again.

•

Pour the batter into a greased 9x5x3 inch loaf pan. Bake in oven at 350° for 60 to 70 minutes or until the loaf tests done. Remove from the oven and allow to cool. Use 2 spatulas to remove the loaf from the loaf pan, and let it finish cooling on a wire rack.

Easy Cheese Balls By: Carol Kearney

Ingredients: •

2 (8 ounce) packages cream cheese, softened

•

1 (1 ounce) package ranch dressing mix

•

2 1/2 cups shredded Cheddar cheese

•

1 1/2 cups chopped pecans

Directions: •

In a medium size bowl, mash cream cheese.

•

Mix dressing mix and Cheddar cheese into the cream cheese.

•

Shape the mixture into a ball.

•

Roll the ball in the chopped nuts.

•

Refrigerate covered until ready to serve. Yum!

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Fall Pumpkin Spice Muffins By: Ann Richards

Ingredients: •

Powder from spice cake mix (no oil or eggs)

•

Small can of pumpkin

Directions: •

Mix powder from spice cake mix and can of pumpkin.

•

Add to pre-greased muffin pan (great as mini-muffins).

•

Bake at 350° for 12-15 minutes (until toothpick comes out clean).

Dish Name By: Name

Page 37

Layered Pumpkin Cheesecake By: Phil McGahan

Ingredients (Crust): •

2 cups gingersnap cookie crumbs (about 32)

•

1/4 cup butter or margarine, melted

Ingredients (Filling): •

4 packages (8 ounces each) cream cheese, softened

•

1 1/2 cups sugar

•

4 eggs

•

1 cup canned pumpkin (not pumpkin pie mix)

•

1 1/2 teaspoons ground ginger

•

1 teaspoon ground cinnamon

•

1/4 teaspoon ground nutmeg

Directions: •

Heat oven to 300°. Grease 9-inch spring-form pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.

Layered Pumpkin Cheesecake By: Phil McGahan

Directions (Cont.): •

In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.

•

Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.

•

Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.

•

Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.

•

Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate.

Store cheesecake covered in refrigerator.

(16 servings)

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Pumpkin Crunch By: Chris Stewart

Ingredients: • • • • • • • • • •

1 package yellow cake mix 1 can (16 ounces) solid pack pumpkin 1 can (12 ounces) evaporated milk 3 eggs 1 1/2 cups sugar 4 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 cup chopped pecans 1 cup melted butter Whipped topping

Directions: •

Preheat oven to 350°. Grease bottom of 9x13 pan.

•

Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl.

•

Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.

•

Bake for 50-55 minutes or until golden. Cool completely. Serve with whipped topping.

Peppermint Bark Popcorn By: Bryan Rosenfarb Ingredients: •

2 bags microwave popcorn (lightly salted, no butter)

•

1 pound white almond bark

•

3/4 cup mini semi-sweet chocolate chips

•

1 6 ounce pack of candy canes (preferably Bob’s brand)

•

Parchment paper

Directions: •

Pop popcorn according to package instructions and place into a very large mixing bowl, be sure to remove out any un-popped kernels.

•

Melt almond bark in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth.

Should take approximately 1 1/2 - 2 minutes. Place candy canes in a Ziploc bag and using meat tenderizer or rolling pin, crush into small pieces and set aside.

•

Pour melted almond bark and crushed candy canes over popcorn, stirring to evenly coat. Pour popcorn mixture out onto parchment and spread into one thin and even layer.

•

Place 3/4 cup of chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth. Drizzle over popcorn and allow to dry completely until chocolate and almond bark are hardened. You may place in the fridge to speed process along.

•

When chocolate is hardened, use your hands to break up popcorn into chunks and ENJOY!

Page 41

Strawberry Cheesecake By: Nancy Ford

Ingredients (Crust): • • •

3/4 cup ground pecans 3/4 cup graham cracker crumbs 3 tablespoons butter, melted

Ingredients (Filling): • • • • •

4 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened 4 eggs 1-1/4 cups sugar 1 tablespoon lemon juice 2 teaspoons vanilla extract

Ingredients (Topping): • • •

2 cups (16 ounces) sour cream 1/4 cup sugar 1 teaspoon vanilla extract

Ingredients (Strawberry Glaze): • 2 tablespoons cornstarch • 1/4 cup water • 1 jar (12 ounces) strawberry jelly • 3 tablespoons orange-flavored liqueur or lemon juice • Red food coloring, optional • 1 quart whole fresh strawberries, hulled

Strawberry Cheesecake By: Nancy Ford Directions: •

Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. spring-form pan. Set aside.

•

For filling, beat the cream cheese in a large bowl until smooth.

Add eggs, sugar, lemon juice and vanilla. Beat well. Spoon over crust.

•

Bake at 350° for 50 minutes or until filling is almost set. Let stand for 15 minutes. Meanwhile, for topping, combine the sour cream, sugar and vanilla. Spread over cheesecake and return to the oven for 5 minutes. Cool to room temperature and refrigerate 24 hours.

•

Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and the mixture has thickened. Remove from the heat; stir in liqueur and food coloring if desired. Cool to room temperature.

•

Just before serving, loosen and remove sides of spring form pan.

Arrange strawberries on top with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately.

12 Servings Prep: 30 min.

Bake: 50 min. + chilling

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