Strawberry Bread

A post shared by Niechelle Wade (@sunhfarm) on

If you freeze your own strawberries, by now you may be looking for new ways to enjoy them, a departure from the ubiquitous waffles or ice cream.

One recipe I really enjoy making is Strawberry Bread. I was given this delicious quick bread recipe from my local Broome County Cornell Cooperative Extension

I was given the recipe proportioned to make 1 loaf, but I have doubled it because with 4 teens I always make 2 loaves. And, honestly, even if you have a smaller family, since you turned on the oven you are better off baking two loaves. You can freeze one for later or give as a gift! 🙂

Make this recipe with fresh berries in Summer, or thaw your frozen berries, then puree.

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Strawberry Bread.                  Makes 2 loaves

2/3 c. Butter, or butter/shortening combo

1 1/2 c. Sugar

4 eggs

4 c. Flour

2 tsp.  Baking Powder

2 tsp.  Baking Soda

1 tsp. Vanilla

2 c. Strawberries, pureed

Lightly grease 2 9×5″ loaf pans. Preheat oven to 350°.  In a large bowl, cream together butter, sugar and vanilla. Beat in eggs. Add flour, powder, and soda, mix thoroughly.  Stir in strawberry puree.  Pour batter into loaf pans, bake 50-60 mins it until center is done. Chill 15 mins before turning out. May be wrapped in plastic and refrigerated or frozen.

Enjoy! 🙂

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Emeril’s Garlic Soup with Eggs

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It’s very exciting to harvest and store your own garlic. Over the years at farmers markets I have given many a customer advice and guidance on how to grow a little crop for themselves. I love hearing the happy success stories.  But at this time of year, garlic left to store as whole cloves will begin to shrivel and dry out. Oh, no!
  I have a friend who throws a garlic party first weekend in February every year. At first, I thought it a strange time of year to celebrate garlic, when the harvest happened back in July. But now, I get it:  Rather than let the remaining stash wither away, break it out and use it up!
One of my favorite garlic recipes (one I discovered at one of the said garlic parties) is Emeril Lagasse’s Garlic Soup with Eggs.  This delicious dish combines a smooth garlic puree with whole eggs poached right in the soup, resulting in a hearty, satisfying meal. Garlic and eggs may seem like an unusual combination, but this is so delicious.This soup can also be frozen prior to adding the eggs, to use up your garlic before it’s expired. Simply thaw, then reheat the soup and poach in the eggs.
  If you have your own chickens (or shop at a Winter farmers market), you’ve likely noticed eggs come into season again in January, so this is a great seasonal recipe to utilize what you have. Give it a try!

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