On Fri, 30 Apr 2010 20:21:21 -0700, "Bob Terwilliger"
> wrote:

>I've mentioned before that I like a lot of variety in what I eat. Strawberry
>shortcake is no exception. Sure, I like strawberry shortcake made with a
>sweetened biscuit as the base. But lately I've been intrigued by the idea of
>something with a crisp exterior as the base instead.

<snip>

This is likely a bit farther afield than you intend, but it is really
good and really easy - esp. good for last minute guests.

@@@@@ Now You're Cooking! Export Format

Strawberries With Crisp Wontons

desserts

4 won-ton wrappers
1 tablespoon butter; melted
2 T. + 1 t. sugar
2 pints strawberries; hulled
1 pint heavy cream
pinch five spice powder or cinnamon and; ground cloves

Preheat oven to 425° F. Brush both sides of won-ton wrappers lightly
with melted butter. Spread 2 tablespoons sugar on a plate and press
skins into sugar to coat evenly on both sides. Place on a nonstick or
buttered baking sheet. Bake for 4 - 5 mins. or until won-tons begin to
turn golden brown. Turn and cook an additional 2 mins. or until evenly
browned. Remove from baking sheets and let cool.

Slice strawberries among four plates. Top with cream and crisp
won-tons and serve.

Yield: 4 servings

Preparation Time: 0:00

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


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