- 24 9x14-inch sheets fresh or thawed frozen phyllo pastry (about 3/4 pound)
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 16 teaspoons plus 1/2 cup sugar
- 1 pound mascarpone cheese, whisked to loosen
- 1 cup chilled heavy whipping cream
- 2 teaspoons vanilla extract
- 3 1-pint baskets fresh strawberries, hulled, thinly sliced
- 4 1/2-pint baskets fresh blueberries
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic wrap, then damp kitchen towel). Brush phyllo sheet with some melted butter and sprinkle with 1/2 teaspoon sugar. Top with second phyllo sheet. Brush with some melted butter and sprinkle with 1/2 teaspoon sugar. Repeat with 2 more phyllo sheets, brushing each with melted butter and sprinkling each with 1/2 teaspoon sugar. Cut phyllo stack in half lengthwise; cut crosswise into thirds, creating six 4 1/4-inch squares. Transfer squares to 1 prepared baking sheet, spacing evenly apart. Repeat with 4 more phyllo sheets to create 6 more squares; transfer to second baking sheet, spacing evenly apart. Bake phyllo until light golden, about 7 minutes. Using spatula, transfer phyllo stacks to rack and cool completely. Repeat with remaining phyllo sheets, butter, and sugar to make 36 squares total. DO AHEAD Phyllo squares can be made up to 2 days ahead. Store between layers of waxed paper in airtight container at room temperature.
Bring vinegar and 4 teaspoons sugar to boil in small saucepan over medium-high heat. Reduce heat to low and simmer until syrupy and reduced to 1/4 cup, about 25 minutes. Refrigerate until cold, about 1 hour. DO AHEAD Can be prepared 1 day ahead. Refrigerate.
Beat mascarpone, cream, vanilla extract, and remaining 1/2 cup sugar in large mixing bowl until stiff peaks form. DO AHEAD Mascarpone filling can be prepared 1 day ahead. Cover and refrigerate.
Set aside 1/4 of strawberries and blueberries for garnish. Place 12 phyllo squares on work surface. Spread each with 1 tablespoon mascarpone filling. Cover with remaining sliced strawberries. Spread 1 tablespoon filling over strawberries. Place another 12 phyllo squares atop filling with corners slightly askew to bottom square. Spread each square with 1 tablespoon filling. Cover with remaining blueberries. Spread 1 more tablespoon filling over blueberries. Top with final 12 phyllo squares with corners slightly askew to middle square. DO AHEAD Can be made 3 hours ahead. Place napoleons on 2 large baking sheets. Cover and refrigerate.
Spoon dollop of filling atop each napoleon. Garnish with reserved strawberry slices and blueberries. Dust with powdered sugar. Place 1 napoleon in center of each plate. Drizzle balsamic reduction around edge of plates.
College Recipe Cafe
Level of Effort: Super Easy
Cost of Ingredients: $2.44
Nutrition Info per Napoleon: 142 calories, 2.4 g fat, 2.9 g protein, 1.2 g fiber, 28 g carbs
Desserts make us smile and (unfortunately) they turn us into fatties.
Today’s Mission, should you choose to accept it, is to make a quick low-fat summer dessert that treats bellies, butts and taste buds kindly!
I’ve crunched the nutrition numbers on these Caramel Berry Napoleons and it looks like they have what it takes to keep us from expanding the size of our swimsuits this summer.
Eat four and the numbers still look good compared to most desserts.
The second layer (and caramel sauce) adds extra calories b ut they hardly matter because we get bonus vitamins and antioxidants (whatever they are) from the strawberries and blueberries saddled up on top!
And to be honest, we need that second level of sweetness to officially call these Napoleons.
Your next mission…eat these without making a mess = )!
A quick low fat dessert with Greek Yogurt, Berries and Caramel Sauce
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
- 8 graham cracker biscuits, squares [.41]
- 1/2 cup plain low-fat vanilla Greek yogurt [$1.19]
- 1/3 cup fresh blueberries [.31]
- 3 large strawberries, sliced [.28]
- 4 tbsp store-bought caramel sauce [.25]
- Place four graham cracker squares on a plate.
- Top each with 1 tbsp of yogurt followed by 2 or 3 blueberries and strawberry slice.
- Set remaining graham cracker squares on top of berries.
- Top each with equal amounts of remaining yogurt and berries.
- Drizzle equal amounts of caramel sauce over each Napoleon.
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Easy Strawberry Blueberry Trifle Recipe
Trifles are one of my favorite desserts to make and serve – actually I think they might just be my favorite. The flavor combinations are endless. In addition to the fruit in this strawberry blueberry trifle recipe there is white cake, and pudding mixed with whipped topping. And for even more fun, sprinkles and red chocolate stars that are so fun for Memorial Day or 4th of July celebrations.
Trifle – a Scottish dessert made from thick pudding, custard, fruit, cake of some variety, and whipped cream, arranged in layers, has also become a very popular dessert here in the States. And in my opinion, one of the easiest and most impressive desserts you can make.
I like serving them in individual servings, mostly because it’s fun to decorate them, but it’s also a lot easier. These Strawberry Blueberry Trifles can have a lid on them and packed in a cooler for a picnic or potluck too.
We served the Easy Strawberry Blueberry Trifle Recipe for our Printable Memorial Day BBQ Party – watch for those FREE Printables on Monday!
To add the red chocolate stars all you need are 2 items –
- Melt about 10-15 candy disks in the microwave for about 1 minute. Stir and continue heating for 30 seconds at a time, stirring well in between heating.
- Remove from microwave just before candy is melted, stir until completely smooth.
- Pour melted chocolate into a plastic squeeze bottle or use a spoon to add melted chocolate to star mold.
- Place in refrigerator about 10 minutes or until firm.
- Remove from fridge, pop stars out of mold. Use a small sharp knife to clean up the edges of the stars if necessary.
If you love Trifle Desserts as much as I do, you will love these recipes…
In Our Grandmothers' Kitchens
I know I just posted here a few days ago. I hope you’re not getting sick of me! I thought readers might like to make this festive tart for the Fourth of July, however.
The recipe has a number of steps so technically it takes a lot of time. Most of the time is spent waiting for portions of the tart to cool, however, so it’s not hard. The only thing you have to bake is the crust—and that can be done early in the morning or late at night so you won’t heat up the house too much in this warm season.
And the tart is a definite showstopper. I tend to make it the day before I serve it.
Yes, you may use a store-bought pie crust, but this one isn’t hard. You may also use lemon juice instead of key lime.
As I point out in the video below, if you want to be particularly patriotic, you may put a few blueberries on top of the tart.
1/2 cup (1 stick) sweet butter, softened
1/3 cup granulated sugar
1-1/3 cups flour
1/3 teaspoon salt
1 egg yolk
1 teaspoon vanilla
1 8-ounce package cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
1/4 cup key-lime juice
2 tablespoons cornstarch
1/2 cup sugar
1 pinch salt
2 tablespoons key-lime juice
4 tablespoons cold water
3-1/2 cups halved strawberries, divided
Begin with the crust. In a mixing bowl cream together the butter and the sugar until they are just blended. Add the flour and the salt, and stir until the mixture seems crumbly. (It will be dry.)
In a small bowl whisk together the egg yolk and the vanilla drizzle this mixture over the flour mixture. Combine until the flour mixture is evenly moist it will still be crumbly.
Grease a 9-inch tart pan. (You may use an 8-inch pie pan if you’d rather, but the tart is just beautiful.) Place the dough in the pan. Press it evenly over the bottom and up the sides of pan. Prick the bottom of the crust a bit to keep it from puffing up too much.
Put the crust in the freezer, uncovered, for 15 minutes while you preheat the oven to 375 degrees.
Bake the crust for 15 to 20 minutes or until it is golden brown. Cool it completely before filling it.
To make the filling beat the cream cheese until it is soft and smooth then beat in the condensed milk and the key-lime juice. Spoon this mixture over the cooled crust, and refrigerate for several hours before proceeding.
Finally, make the topping. In a heavy saucepan whisk together the cornstarch, the sugar, and the salt. Slowly whisk in the liquids. In a bowl, mash 1-1/2 cups of the berries. Add them to the cornstarch mixture. Let the mixture sit in the saucepan for 1 hour to juice up.
At the end of the hour bring the berry mixture to a boil, and boil it for 1 minute, stirring constantly. Remove it from the heat and let it sit until it reaches room temperature. Stir in the remaining uncooked berries.
Spoon the topping over the tart filling. Refrigerate the tart until you are ready to serve it. Garnish with additional strawberries and mint leaves if you wish. Serves 8.
Saying goodbye to strawberries can be hard. I DO have the consolation of raspberries, but still strawberries speak to me of high summer as no other fruit can. I felt I had to squeeze in one final strawberry dish on Mass Appeal last week.
I chose cupcakes with strawberry icing because everyone likes a cupcake. I used my favorite yellow cake formula for the cupcakes. For the icing, I thought long and hard about the best way in which to incorporate my fresh berries.
I was tempted by a technique I saw on the website of King Arthur Flour, with which one simply cuts up berries and beats them into the icing.
In the end, however, I used a technique I found on another website, allrecipes. This one reduces berries to a puree and then cooks them down. (I found that my “cooking down” time was a lot less than that of the person on allrecipes I have no idea why.)
I loved the result. So did Seth Stutman and his new co-host Lauren Zenzie. In fact, so did everyone at the studio. The cupcakes disappeared in no time at all.
Lauren and I are getting along just fine.
1/2 cup butter at room temperature
1 cup sugar
1 teaspoon vanilla
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1-1/2 cups flour
2/3 cup milk
1 cup cut strawberries
1/2 cup (1 stick) sweet butter at room temperature
confectioner’s sugar to taste (probably about 2 cups)
First make the cupcakes. Preheat the oven to 350 degrees. Line 18 cupcake/muffin pans with liners.
In a large bowl, cream the butter until light and fluffy. Beat in the sugar and then the eggs, one at a time, beating well after each egg. Beat in the vanilla, the baking powder, and the salt. Stir in the flour and the milk, alternating between the two and beginning and ending with the flour.
Pour the batter into the prepared cupcake pans. Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 25 to 35 minutes. Cool the cupcake pans over racks for 10 minutes then remove the cupcakes (with their liners!) from the pans. Cool.
You may start the icing while the cupcakes are baking. Place the strawberries in a blender and pulse until they are liquid. (You may also put them in a 2-cup measuring up and use an immersion blender.)
Pour the strawberry liquid into a saucepan, and cook it over medium-high heat until the liquid reduces into a thicker puree (about 10 minutes on my stove). Remove the puree from the heat, and allow it to cool.
In the bowl of an electric mixer cream the butter and 1 cup of confectioner’s sugar. Add 1 tablespoon of strawberry puree and mix thoroughly. Add more puree and more sugar until your icing reaches the color and consistency that pleases you. (You may have leftover puree.)
Ice the cupcakes. Try to eat them as quickly as possible (this won’t be hard!) as the strawberry icing is perishable. Makes about 18 cupcakes.
Variations on a Delicious but Messy Theme
Shari’s Berries recently wrote to me (and I presume to a lot of other bloggers) to suggest that I post a recipe before next Wednesday, June 25, to celebrate National Strawberry Parfait Day.
I had never heard of this holiday. But I’m happy to celebrate!
The woman from Shari’s Berries defined a strawberry parfait as “a delicious way to showcase berries along with layers of cookies or cake all tied together with some yogurt or pudding.” As soon as I read this description it occurred to me that a dessert I had been contemplating would qualify as a parfait: Strawberry Napoleons.
As regular readers know, I am a Napoleon fan, having made Key-Lime Napoleons a couple of years ago. As strawberry season dawned last week, I decided that it might be fun to adapt that recipe with another of my favorite fruits. I thought the idea was completely original to me—until I purchased some Pepperidge Farm puff pastry and saw a recipe for the very same thing on the side of the box!
Luckily, my recipe is and was a bit different PF was desecrating its strawberries by suggesting that the home cook use pudding mix instead of making pastry cream. No, no, no.
The Napoleons seemed perfect for my projected garden-party theme on this past Wednesday’s Mass Appeal television program so I decided to try making them on the air. As you can see from the video at the bottom of this post, hosts Ashley Kohl, Seth Stutman, and I experienced a few culinary mishaps.
First, we had a blender disaster while attempting to make mayonnaise for our cucumber sandwiches. (Happily, I travel with mayonnaise whenever possible.)
Then the Napoleons had a little trouble staying together.
Luckily, Seth, Ashley, and I always have fun—and the video is worth watching for my fabulous hat alone.
That night with friends—and last night as well—I experimented with the Napoleons. First, I attempted assembling only two layers of puff pastry instead of three. That worked better in terms of staying together—but it didn’t include enough strawberries and pastry cream, and those are the stars of the show!
Next, I tried using only two layers of puff pastry but slicing the pastry horizontally so that the two layers became four thinner layers. This also seemed like a fairly doable alternative. It tilted, but it stayed together.
I realized, however, that I really didn’t need much puff pastry at all to make me happy. So I made a traditional parfait in a glass (which had the advantage of holding the darn thing together!). I layered small amounts of pastry, pastry cream, and strawberries, then topped the whole thing with a little whipped cream and a whole berry. The photo below is out of focus, but you’ll get the idea.
Someday I may even try just putting berries and pastry cream in a bowl with a small piece of puff pastry on the side. For now, however, I am parfait-ed out and prefer to enjoy my strawberries plain.
Here is the recipe as it was messily but deliciously assembled on camera. Feel free to try any of my variations—or to create your own!
(By the way, Shari’s Berries in no way reimbursed me for doing this post. The company just came up with a fun suggestion.)
1 sheet puff pastry (your own or frozen I used frozen)
for the pastry cream (crème patissière):
1 cup milk
1/2 cup sugar
3 tablespoons flour
1 pinch salt
2 egg yolks, slightly beaten
1 tablespoon vanilla
a little strawberry juice (created by sugaring up a few berries and leaving them for a half hour)
confectioner’s sugar as needed
melted jam as needed (optional but helpful)
lightly whipped cream (optional)
fresh strawberries, sliced and MAYBE lightly sweetened
Bake the pastry according to the directions of the manufacturer. Let it cool, and transfer it onto a work surface. While it is cooling, you may make the pastry cream.
In a heavy pan, heat the milk until it is hot, but do not let it come to a boil. Combine the sugar, flour, and salt in a bowl, and stir in the milk. Beat the mixture. Return it to the pan, and stir constantly over low heat for 4 to 6 minutes until it becomes thick and smooth.
Add a bit of the warm mixture to the beaten egg yolks, and then add a bit more then stir the egg yolks into the pastry cream. Cook for 2 to 3 minutes, until the mixture resembles a thick custard. Cool, stirring every 5 minutes or so, and then stir in the vanilla.
When the pastry cream has cooled (allow at least half an hour for this), make glaze for the top of your Napoleons by stirring a little juice into 1/4 cup of confectioner’s sugar.
If you wish to be extra decadent, fold whipped cream into the pastry cream. (I’m just fine without it myself.)
Now you are ready to assemble your Napoleons. Cut the pastry into six pieces in the long direction of its rectangle and three pieces in the wide direction to make 18 rectangles. (Cut carefully and use a sharp knife these steps help!) Each Napoleon will have three layers.
If you want to use jam as a glue (it does help), brush a little melted jam on the top of six pieces of pastry. Dab pastry cream on top, followed by some strawberries. Add the next layer of pastry, topping it with another layer of jam (optional), cream, and berries.
Top with the last six pastry rectangles, and drizzle glaze on top. (You may also place another strawberry on the top if you wish.) If your Napoleons tend to slide apart, use a toothpick judiciously.
Liza’s Red, White, and Blue Pie
In her signature red, white, and blue pants, Liza cooks fennel over the campfire. (I'm working on getting THAT recipe!)
If you bake the crust early in the morning, you won’t have to bake anything later in the day—a definite advantage in July.
This is the easiest fruit crisp ever. We toss the strawberries with sugar, orange juice and flour and place them in a baking dish. Our topping comes together in 2 minutes – oats, flour, sugars, cinnamon and melted butter get mixed up and crumbled over our berries.
This beauty goes into the oven and almost immediately makes your house smell amazing! Once those strawberries are syrupy and bubbling, and our topping is light brown, we pull it from the oven.
Let this crisp cool off just slightly you still want it a little warm when you serve it. And speaking of serving, don’t forget the vanilla ice cream. I say that the ice cream is optional in the recipe itself, but, let’s be real, when is ice cream ever “optional”? Get the ice cream, make this Strawberry Crisp, and watch it get devoured.
If you’ve never made a fruit crisp before this is the recipe to try. Those canned fruit fillings have nothing on this Strawberry Crisp filled with ripe, fresh fruit. You could even swap out some of the strawberries with another berry (raspberries would be amazing).
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Strawberry-Blueberry Napoleons - Recipes
Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Place the pastry squares onto a baking sheet. Beat the egg and water in a small bowl with a fork.
Stir the jam and vinegar in a medium bowl with a fork or whisk. Add the strawberries and black pepper and toss to coat. Spoon about 1/4 cup strawberry mixture in the center of each pastry square. Fold the pastry corners over the filling to the center and twist the points firmly to seal. Brush the pastries with the egg mixture.
Bake for 20 minutes or until the pastries are golden brown. Serve the pastries with whipped cream or ice cream, if desired.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.
Always flip and place the cut side of the Puff Pastry down on the baking sheet.
- 5 tablespoons plus 1 teaspoon unsalted butter, softened, plus more for pan
- 1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 2 large eggs
Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges invert onto a rack. Reinvert cool completely.
Berry sweet brunch for Valentine sweethearts
February 01, 2010
This year, Valentine’s Day falls on one of the least romantic days of the week: Sunday. But while Sunday may not shine in the romance department, it positively owns brunch. So let’s make the most of it, shall we?
Invite two or three couples over and celebrate the fact that cupid’s arrow finally hit its target and the pressure is off!
Start by setting the table with red and pink accessories like red carnations, candy hearts and vases filled with red and white M&M’S®. Use old-fashioned Valentine cards as place cards.
Now for the most important element – the food. Brunch is all about variety. So take the time to buy or prepare several dishes.
Fruit is a brunch staple. We happen to love incorporating raspberries and strawberries into the menu, not only for their color, but because they’re yummy and healthy, too. In fact, topping traditional pancakes or waffles with Fresh Raspberry Sauce instantly updates an old favorite. For a more savory menu item, try a Raspberry Ham Frittata or Goat Cheese and Strawberry Bruschetta.
We heart pink drinks! Valentine’s Day is the perfect time break out the Maker’s Mark and whip up a refreshing Belmont Breeze. And for those who don’t imbibe, try a simple strawberry smoothie.
What could possibly be sweeter than your sweetheart? That’d be dessert. Strawberry Crème Brulee is a fabulous treat that is as easy on the eyes as it is the taste buds.
Strawberry Crème Brulee
Prep time: 15 minutes
Bake time: 35 minutes
Makes 6 servings
1 package (16 ounces) Driscoll’s Strawberries, hulled, divided
2 cups half and half
7 egg yolks
1/2 cup sugar
1 teaspoon vanilla
1/4 cup light brown sugar, divided
Heat oven to 325°F. Place six 6-ounce ramekins in a roasting pan set aside.
Coarsely chop 4 strawberries and evenly divided in bottom of each ramekin. Bring half and half to a boil in a saucepot over medium heat. Whisk egg yolks, sugar and vanilla in a bowl 2 minutes or until golden yellow. Slowly whisk hot half & half into egg mixture. Divide among prepared ramekins. Pour enough hot water into roasting pan to reach halfway up sides of ramekins.
Bake 35 minutes or until edges of custard are set and center jiggles when ramekin is tapped. Remove from hot water bath and cool to room temperature. Cover each one with plastic wrap and refrigerate 2 hours or overnight.
Heat broiler. Press through a sieve 2 teaspoon light brown sugar evenly over the top of each custard. Arrange custards on a baking sheet and place 2 inches from source of heat. Broil until sugar melts and bubbles.
Top each with a strawberry halved.
Nutrition Per Serving: 285 calories, 13.26g total fat, 7.23 saturated fat, 6.33g protein, 31.85g carbohydrate, 284.74mg cholesterol, 1.03g fiber, 51.27mg sodium
Tip: lighten up the recipe by replacing half and half with milk
Tags: Driscoll's berries. berry recipes, Valentine's Day
Get the grill out: it's burger time on Fourth of July
July 03, 2009
Usually when I grill, I get this overwhelming desire to throw every meat imaginable on the fire.
Lately, however, I've taken a more single-minded approach. I'm thinking about simplicity, about the beauty of a classic: the burger.
For the Fourth of July, when the skies cloud with blue and aromatic smoke all across these United States, I wanted to share a few burger recipes that I'll be sampling in my quest for the perfect juicy all-meat patty.
I love the rich flavor of lamb and what could be cooler and fresher than a chutney of English cucumber, yogurt and mint. (Epicurious)
Leave it to Emeril to kick it up a notch. Here's Lagasse's Tuna Burger for the seafood lovers in your crowd.
Of course, the doyenne of domesticity, Martha Stewart, weighs in with this big Best Beef Burger packing little more than the ground chuck. This all-beef biggie is the one for the purists.
Finally, for the artist lurking in the dark heart of my little kitchen, the Scratch Burger. Labor intensive, this recipe takes on every tiny detail from grinding the beef fresh to making the perfect bun. (The Washington Post ).
Whoever said that you should not have dessert for breakfast has never tasted one of these sweet strawberry treats. Whether you are looking for a simple strawberry scone recipe or an exciting strawberry pancake recipe, there is something here to satisfy your desires.
What's your favorite strawberry dessert recipe?
Let us know in the comments!
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Strawberries are the best fruit on the planet, so I can't wait to try these yummy recipes!
Love the dessert for breakfast section, I can always use more recipes for that!
These look so light and just in time for summer!
All of these strawberry desserts are getting me in the mood for some summer baking!
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11) Prime Publishing Intellectual Property. Without our prior written consent, you may not use our intellectual property, including, without limitation, our trademarks, trade names, trade dress, or copyrighted material, in any manner.
12) Communications. Prime Publishing and its Affiliates may communicate with you in connection with the Service, electronically and in other Media, and you consent to such communications regardless of any "Customer Communication Preferences" (or similar preferences or requests) you may have indicated on the web sites of Prime Publishing or its Affiliates or by any other means.
13) Waiver. PRIME PUBLISHING AND ITS AFFILIATES WILL NOT BE LIABLE FOR ANY INDIRECT, INCIDENTAL, OR CONSEQUENTIAL DAMAGES (INCLUDING BUT NOT LIMITED TO SUCH DAMAGES ARISING FROM BREACH OF CONTRACT OR WARRANTY OR FROM NEGLIGENCE OR STRICT LIABILITY) ARISING OUT OF OR IN CONNECTION WITH THIS AGREEMENT, EVEN IF WE HAVE BEEN ADVISED OF (OR KNEW OR SHOULD KNOWN OF) THE POSSIBILITY OF SUCH DAMAGES.
14) Disclaimer. PRIME PUBLISHING PROVIDES THE SERVICE "AS IS" WITHOUT WARRANTY OF ANY KIND.
15) Miscellaneous. This Agreement will be governed by the laws of the United States of America and the state of Washington, without reference to rules governing choice of laws. Any action relating to this Agreement must be brought in the federal or state courts located in Seattle, Washington, and you irrevocably consent to the jurisdiction of such courts. You may not assign this Agreement, by operation of law or otherwise, without our prior written consent. Subject to that restriction, this Agreement will be binding on, inure to, and be enforceable against the parties and their respective successors and permitted assigns. Our failure to enforce your strict performance of any provision of this Agreement will not constitute a waiver of our right to enforce such provision or any other provision of this Agreement subsequently. The Specifications and Guidelines (including all future changes) are incorporated by reference into this Agreement. This Agreement is in addition to, and does not supersede or modify, the terms and conditions of use of the web sites of Prime Publishing and its Affiliates.
Sharing Your Own Images
You! Anyone who is a registered and logged in user.
Please share images that will help other visitors. For example:
- Images that highlight a article's features ("Here are the controls on this music player", "See the clasp for this necklace", "Look at the box this came in")
- Images showing someone using a product ("Here I am wearing this scarf", "Install the ink cartridge here")
- Images related to a topic ("My dog Skipper", "A great outfit", "Our family at Yellowstone", "How to glue a chair using a cabinet clamp")
- Images that show how a product performs ("I took this picture with this camera", "This shirt shrunk in the wash", "The saw blade after 100 cuts")
- Images that give a sense of the size of the product ("This refrigerator is actually 6' tall", "A cellphone the size of a credit card")
Do include captions for your images. While not required, they provide context for your images. Additionally, you can use the Image Notes feature to highlight one or more interesting areas in your image. Everyone will see your notes when they roll over your image.
What shouldn't I share?
Behave as if you were a guest at a friend's dinner party: please treat the Prime Publishing community with respect. Do not share:
- Profane, obscene, or spiteful images, or any images with nudity
- Images to which you do not own the intellectual property rights
- Images featuring phone numbers, mail addresses, or URLs. You can watermark an image with copyright information.
- Images featuring availability, price, or alternative ordering/shipping information
- Images featuring external Web sites, contests, or other solicitations
- Any personal information about children under 13
- Images with automobile license plates that are prominent and easily read (pictures with license plates that have been fuzzed out or that otherwise cannot be read are acceptable).
The same guidelines apply to your captions and notes.
What image formats and sizes are supported?
We support JPEG, GIF and PNG images. Files must be no more than 1MB. Both the image height and the image width must be between 60 and 3500 pixels.
Instead of uploading an image, can I just enter a link to an image?
No, all images must be uploaded to Prime Publishing. This ensures your image is always available.
How long does it take to upload an image?
The time varies depending on the speed of your Internet connection and the size of the image file. For a 400KB image, for example, you should expect 2 to 4 minutes over a 56KB modem and under 1 minute for DSL or cable modem.
Where will my image appear?
Generally your image will appear where you uploaded it: in the article image gallery.
Who owns the images I upload?
The rights owner of the image continues to own the image uploading your image to Prime Publishing does not transfer ownership.