Strawberries Incorporated

Now that fresh strawberries are coming in by the bushel, it's time to break out those recipes that use the extra strawberry jam from last year or that last leftover bag of frozen strawberries. One such recipe that uses both the old and the new is this recipe for strawberry bread by Janine Highley of Buck Creek Strawberry Farm.  (I got it in the free handout you see pictured compliments of the berry farm I patronize.)

1/2 C butter softened
3/4 C sugar
1/2 tsp vanilla
1/8 tsp lemon extract
2 eggs
1 1/2 C sifted flour
1/2 tsp salt
1/2 tsp cream of tartar
1/4 tsp baking powder
1/2 C strawberry jam
1/4 C dairy sour cream
1/2 C chopped pecans or walnuts (I left out the nuts)

Recipe calls for creaming the butter, sugar, vanilla, lemon and eggs.  Sift together flour, cream of tartar, baking powder and salt.  Stir together jam and sour cream.  Alternately add the flour mixture and the jam mixture to the creamed batter.  Spread in well-greased loaf pan and bake for 50 minutes at 350 degrees.

While the bread was in the oven, the boys and I took a walk, skipping rocks along the river and enjoying the fabulous view.

And when it was finished, I mixed up some strawberry butter using crushed berries, a little confectioner's sugar and butter.  This afternoon snack was quite a treat!

Happy baking day!