Posts Tagged ‘strawberry’

Tasteful Tuesday: Strawberry Bread

Tuesday, April 30th, 2019

This recipe is perfect for getting a taste of summer no matter the season; especially when summer is almost in sight but it’s still cool enough to bake bread (so, now!). You can use fresh or frozen (and thawed) strawberries, and while this particular recipe calls for the bread to be baked in a bundt pan, it can be made in two loaf pans if you prefer (just decrease baking time by 20-25 minutes). Finally, if you prefer to avoid extra oil in your baked goods, applesauce makes a great substitute for vegetable oil.

Strawberries | Flickr user Sharon MollerusWhat You’ll Need:

  • 3 cups fresh strawberries
  • 2 1/2 cups white sugar, divided
  • 3 1/8 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups vegetable oil
  • 4 eggs, beaten
  • 1 teaspoon vanilla extract
  • Directions:

    1. Preheat oven to 350° F. Butter and flour one 9 or 10 inch Bundt pan.
    2. Slice strawberries and place in medium-sized bowl. Sprinkle with 1/2 cup sugar, and set aside while preparing batter.
    3. In a large bowl, combine remaining sugar, flour, cinnamon, salt and baking soda; mix well.
    4. Blend oil, eggs and vanilla extract into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Add batter to pan.
    5. Bake in preheated oven  for about 70 – 75 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan on wire rack for 10 minutes. Turn out of pan and allow to cool before slicing. Lightly dust with powdered sugar or serve with whipped cream.

    Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

    Do’s and Don’ts of Strawberry Picking

    Tuesday, May 20th, 2014
    Ah, strawberries! Only 55 calories per cup, this perfect fruit is a superb source of Vitamin C, folic acid, potassium and fiber. Picking your own berries provides a fun activity for the entire family, and the berries are fresher and healthier than what you find in your local grocery store. Here are some guidelines for getting the most out of your strawberry picking experience:
    Before you go

    Call your orchard. Crops can be affected by weather (both rain and cooler temperature). When strawberries are in season, a large turnout can pick a field clean before noon. Ask your orchard if containers are provided and if there is a charge for them.

    Leave early – it will be cooler and you will have a better chance of getting the best berries! Wear sunscreen, a hat, and comfortable shoes. Bug spray is recommended and pack a lunch with plenty of water.

    Strawberry Bar Soap
    Picking Do’s

    • Pick only the berries that are fully red. Part the leaves with your hands to look for hidden berries.
    • Select plump, firm, fully red berries. Small berries are often most flavorful.
    • Watch your knees – be careful not to crush plants or fruit in or along the edge of the row.
    • Help your local farmer by removing berries showing rot, sunburn, insect injury or other defects. Place them between the rows behind you – left in the plants, the rot will quickly spread to other berries.
    • Do know your measurements: 1 quart = 2 pints = 4 cups and is about the same as 1 liter and weighs 1.25 lbs. 1 quart is normally enough for 4 servings. If you do end up with too many, freeze the extra. Strawberries in the refrigerator will only last about 2 days and quickly mold at room temperature.
    • Do gently rinse the berries only as you need them at home.
    Picking Don’ts

    • Do not pick unripe strawberries. Strawberries do not ripen on their own once they leave the plant.
    • Do not pile them too high: Heaping strawberries more than 5 inches deep will bruise the lower berries.
    • Do not place picked berries in the sunshine longer than necessary. It is better to put them in the shade of a tree or shed than in the car trunk or on the car seat. Cool them as soon as possible after picking.
    • Don’t wash the berries until you are ready to use them. Washing makes them more prone to spoiling. Pour them out into shallow pans and remove any mushed, soft or rotting berries.
    Strawberries Jar Candle
    Strawberry Rhubarb Jam The nit-picking of picking

    Grasp the stem just above the berry between the forefinger and the thumbnail and pull with a slight twisting motion.

    With the stem broken about one-half inch from the berry, allow it to roll into the palm of your hand.

    Carefully place – don’t throw – the fruit into your containers.

    Drink lots of water if you are in the sun for most of the day.

    Most importantly, have fun!

    Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

    Chocolate-Covered-Strawberry Gelato

    Tuesday, June 25th, 2013

    So, it was quite a warm day today here in Portland, and nothing goes better with a hot day like something cool. So with that in mind we will be making my personal favorite Italian dessert, gelato.

    Yum

    What You Will Need:

  • 14 egg yolks
  • 3 cups of milk (I used skim milk)
  • 2/3 cup of Cream
  • 2 bananas
  • 16oz of strawberries
  • 16oz of cocoa
  • Instructions:

    1. First combine the milk, cream, bananas, and half of the sugar into a pan. Bring it to a simmer, and make sure it does not boil. Stir ever few minutes, while making sure to scrape from the bottom.

    2. Chop the tops off of the strawberries, and puree the strawberries. You may strain off any chunks of strawberries that might be in there, or if you prefer you can keep them for some nice chunks in the finished gelato

    3. Separate the egg yolks from the egg whites, and put the whites off to the side for later. Take the yolks and beat them until thick. Once done add in the remaining sugar and 16oz of cocoa.

    4. Pour the main mix into the blender, and puree that in your blender. Once it’s ready, pour it into the container with the strawberry puree and the chocolate mix. Mix it at a medium heat for a few minutes, and again do not let it boil.

    5. Pour the mix into a freezable container, and place it in the freezer. Check on it every 45 minutes, and to make sure to allow the non-frozen parts to freeze.

    6. After a minimum of two hours (or longer for better effect), you can enjoy your home made gelato, and beat the heat.

    Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon