Strawberry Bread

New recipe!  Yummy!

Strawberries were on sale so it’s fresh strawberry bread.

Not too sweet just perfect!

I cut it while still warm so I suggest waiting until completely cooled before slicing with a serrated knife as you would slice regular unsliced bread..

A little FYI:  I decided to toast a slice the next day and buttered it.  What a great breakfast food!

• 3/4 cup granulated sugar
• 1/2 cup milk
• 1/2 cup oil
• 1 large egg
• 1 teaspoon vanilla extract or almond extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder** (see notes)
• 1/4 teaspoon salt
• 2 cups diced strawberries
• 2 tablespoons all-purpose flour

For the Glaze:

• 2 cups powdered sugar
• 2 tablespoons melted butter
• 1/3 cup finely diced strawberries
• 1/2 teaspoon vanilla extract or almond extract
• 1-2 tablespoons heavy cream or milk**(optional)

Preheat the oven to 350 degrees.

In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.

In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.

Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.

To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.

Once the bread is cool, spread the glaze on top of the bread. Slice and serve. 
Note: I did not make the glaze.I cut back on sugar and used vanilla extract.
Enjoy!

Allrecipes

Barbecue Beef sandwiches

I made this recipe using my leftover beef roast. 

Barbecue Beef Sandwiches
2 cups thinly sliced beef
2 Tbs onion Powder
1 Tbs brown sugar
2 tsp paprika
1 tsp chili powder
1 tsp cracked pepper
1/2 tsp salt
1 clove garlic, minced
1 cup ketchup
1/4 cup water
1 Tbs vegetable oil
1/4 cup rice vinegar 

Note: my beef was not tender so I chopped it in my food processor.

Combine ingredients in Crockpot.  Cover and cook on low 4 to 6 hours.   Serve over French rolls or buttered toast.  Makes 4 to 5 servings.

I used buttered toast for a nice twist to a delicious sandwich.

Strawberry cream cheese and white chocolate squares

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box

3

packages (4 oz each) white chocolate baking squares

3

tablespoons milk

1

package (8 oz) cream cheese, softened

1/4

cup powdered sugar

1

container (8 oz) Cool Whip frozen whipped topping, thawed (3 cups)

3/4

cup strawberry jam, stirred well

1 1/2

cups chopped strawberries 

1

Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold crust even with edges of pan. Flute or crimp edges; prick crust several times with fork. Bake 10 to 12 minutes or until golden brown.

2

Coarsely chop 4 oz of the white chocolate; sprinkle onto hot pie crust, and let stand 5 minutes. With offset metal spatula, carefully spread melted white chocolate across bottom of crust (will be thin layer). Freeze 10 to 15 minutes, or until set.

3

Meanwhile, in small microwavable bowl, microwave 7 oz of the remaining white chocolate and the milk uncovered on High 30 seconds; stir. Continue heating in 10-second increments, stirring after each, until white chocolate can be stirred smooth. Set aside to cool. Shave remaining 1 oz white chocolate, and set aside for topping.

4

In large bowl, beat cream cheese and powdered sugar with mixer until well blended. Add cooled white chocolate mixture to bowl; beat until well blended. Gently fold in whipped topping. Spread jam on top of set layer on crust. Spoon white chocolate mixture onto jam layer; carefully spread to cover jam layer. Refrigerate at least 1 hour until chilled.

5

Just before serving, top with strawberries and reserved shaved white chocolate.

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Easy chicken salsa

No fuss Salsa chicken.

Boneless chicken breasts, sliced onions and peppers as well as a Jar of Organic mild salsa.  Layer chicken, peppers and onions then add salsa.  Cook on low 4 hours.  I served it over brown rice! Tasty and easy to make.  Light Summer meal!

Happy Baking and Cooking from my kitchen to yours,

My 2020 Garden

I love my small garden.  Years ago I thought the bigger my garden it was it had to be.  Boy have I changed!

I love my space.  It fits my needs and makes me happy to walk out and explore new buds and new beginnings.

• Hope you will enjoy the tour.