STRAWBERRY BREAD
Steps:
- Preheat your oven to 350 °F. Grease a standard loaf pan ( 9x5x3 inches approximately) and set aside.
- In a large mixing bowl, beat together the butter and sugar until creamy and smooth. Beat in the eggs, one at a time until fully combined. Mix in the extract, lemon zest and milk until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add into the butter mixture and stir until mixed in well. Toss the strawberries in the flour then stir in the berries until they are just mixed in.
- Spoon into the prepared loaf pan, smoothing out the top. bake for 55-60 minutes or until a cake tester or toothpick inserted into the middle comes out clean. Remove from the oven and let cool until you can touch the pan safely. Turn out onto a rack to cool completely.
- Glaze with my Vanilla Icing Glaze when fully cooled.
Nutrition Facts : Calories 2639 kcal, Carbohydrate 375 g, Protein 45 g, Fat 109 g, SaturatedFat 64 g, TransFat 4 g, Cholesterol 628 mg, Sodium 2184 mg, Fiber 12 g, Sugar 168 g, ServingSize 1 serving
STRAWBERRIES AND CREAM BREAD PUDDING
I love all things strawberry so when I was asked to make bread pudding I decided to try adding strawberries. The results were heavenly. I have never liked bread pudding... until now that is. I will definitely be adding this to my list of favorites.
Provided by TGAGNE
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter the bottom and sides of an 8 inch square baking dish with the melted butter.
- Toss bread with the chopped strawberries, and place into the prepared pan. Beat the eggs, milk, cream, strawberry preserves, sugar, and vanilla in a medium bowl until frothy. Pour over the bread and lightly press down with a spatula until the bread has absorbed the milk mixture.
- Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 28.1 g, Cholesterol 63.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 160.5 mg, Sugar 19.3 g
OLD FASHIONED STRAWBERRY BREAD
Original recipe came with my mom from Poland in 1912. I only added the allspice and walnuts to the recipe. Recipe won 3 Blue ribbons at the Los Angeles County Fair in 1963-67.
Provided by Lori91761
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Sift dry ingredients together in a large bowl.
- Mix the milk, melted shortening and egg together and add to dry mixture.
- Mix in strawberries, walnuts and drained raisins.
- Pour into a greased 9"x5"x3" loaf pan.
- Bake in preheated 350 degree F oven for 45 minutes or until tested done.
- Remove pan from oven and cool on a wire rack, for 1 hour before cutting.
Nutrition Facts : Calories 218.2, Fat 9.9, SaturatedFat 2.1, Cholesterol 19.1, Sodium 252, Carbohydrate 29.5, Fiber 1.2, Sugar 11.3, Protein 3.9
BREAD PUDDING WITH STRAWBERRY SAUCE
Steps:
- Preheat the oven to 350 degrees F.
- Whisk the eggs in a large bowl, then add the milk, honey, orange zest, vanilla and cinnamon. Whisk until well combined. Put the bread cubes in the bowl and toss with the egg mixture until all the liquid is absorbed.
- Divide the bread mixture among four 8-ounce creme brulee ramekins and transfer to a baking sheet. Sprinkle the tops of the bread pudding with the raw sugar and bake until golden brown, about 25 minutes.
- In a large skillet over high heat, melt the butter until bubbling. Add the strawberries and sprinkle in the granulated sugar. Toss the strawberries over high heat and add the orange juice. Reduce the heat to medium and simmer for 3 to 5 minutes.
- Serve the sauce with the bread pudding.
OLD FASHIONED STRAWBERRY PRESERVES/JAM
A simple easy preserve recipe that may be successfuly frozen, I freeze large quantities in plastic containers when berry season come around, it makes a lovely spread for toast, scones or waffles --- this also works well using fresh blueberries or raspberries :) --- 2 cups of sugar will give you a very sweet taste if you prefer a preserve that is not too sweet then use 1-1/2 cups sugar or even a little less.
Provided by Kittencalrecipezazz
Categories Strawberry
Time 35m
Yield 3 cups
Number Of Ingredients 3
Steps:
- In a bowl coarsley mash the strawberries using a potato masher or fork, then place into saucepan.
- Cook the strawberries over medium heat stirring until beginning to thicken (about 6 minutes).
- Reduce the heat to low, add in sugar and lemon juice.
- Increase the heat to medium and simmer gently until the mixture thickenes and mounds on the spoon (about 20 minutes) stirring frequently.
- Remove saucepan from heat cool just slightly, then place in refrigerator for rapid jelling.
- The preserves will thicken more while chilling and will keep for 1 week in refrigerator if tightly sealed (or after cooled completely the preserves may be frozen in plastic containers if desired).
GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE
When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.
Nutrition Facts : Calories 638 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 710mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.
GRANDMOTHER'S STRAWBERRY JAM
Old fashioned strawberry goodness! This delicious jam with its rich, fruity Strawberry flavor is lovely served on warm buttered recipe #428672 with Devon or Cornish cream (see my recipe #453683) for a traditional English Strawberry Cream Tea. An updated old family recipe. Enjoy!
Provided by BecR2400
Categories Strawberry
Time P1D
Yield 8 8-ounce jars
Number Of Ingredients 3
Steps:
- Wash, dry and hull the berries. If berries are large, halve them; lightly crush about 1/3 of the berries. Place the berries into a large non aluminum pot and gently fold in the sugar and the lemon juice. Cover and set aside to macerate in a cool place for several hours, or overnight.
- Bring the mixture to a boil over medium-high heat; then reduce heat to low and simmer for 9 to 15 minutes, stirring often with a stainless steel spoon, until jam just begins to thicken.
- Remove from the heat and let jam come to room temperature, about 1 hour, then cover and cool in the refrigerator for 2 to 3 hours.
- Simmer again for 9 to 15 minutes, stirring often, until jam is thickened.
- Working quickly, pour into 8 8-ounce prepared and sterilized canning jars. Fill the jars to within 1/2 inch of the top. Wipe the rim with a clean damp cloth and seal them with 1/4 inch of melted paraffin. Cool the jars overnight. Wipe and seal again if necessary. Store in a cool, dark place.
Nutrition Facts : Calories 347.6, Fat 0.5, Sodium 2.5, Carbohydrate 88.8, Fiber 3.6, Sugar 83.6, Protein 1.2
OLD-FASHIONED STRAWBERRY CAKE
If strawberry doughnuts are your thing, then this cake is absolutely your thing. A classic, old-fashioned buttermilk cake with bits of berries strewn throughout, it manages to taste just like your favorite fried treat (without the frying, of course). Be sure to bake the cake all the way through; strawberries have a high water content and tend to make for a soggy cake if not baked properly. The top should be crackly, deeply and perfectly golden brown, and the edges should pull away from the sides of the pan.
Provided by Alison Roman
Categories cakes, dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Smear or brush a bit of butter onto the bottom of a 9-inch cake pan and line with parchment paper (either cut to fit the bottom, or leaving some hanging over the edges for easy removal).
- Whisk flour, baking powder and salt together in a medium bowl.
- In a stand mixer (or using an electric hand mixer and a large bowl), beat butter, granulated sugar, brown sugar and vanilla together on medium-high, periodically scraping down the sides of the bowl to make sure everything incorporates, until the mixture is pale, light, fluffy and creamy, about 5 minutes.
- Add eggs, one at a time, beating to blend between additions. (This is a good time to scrape down the sides again.)
- Reduce the mixer speed to low and carefully add half the flour mixture, followed by half the buttermilk. Repeat with remaining flour mixture and buttermilk, beating just until no large lumps remain.
- Using a spatula, gently fold in half the strawberries and transfer the batter to the prepared cake pan. Scatter with remaining strawberries and sprinkle with demerara sugar.
- Bake until cake is puffed, deeply golden brown on the top and pulling away at the sides, 45 to 50 minutes. (It should spring back slightly when pressed in the center and appear fully baked where the strawberries meet the cake.)
- Let cake cool completely before removing it from the pan (either by inverting or lifting with the parchment lining). The cake can be baked up to three days ahead and stored tightly wrapped at room temperature, or refrigerated.
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