Strawberrybreadstrawberrybutter Recipes

Steps:

• Grease and flour a 9 x 5 inch pan well. Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, sift together sugar, flour, cinnamon, salt, and baking soda.
• In a smaller bowl, beat the eggs and oil. Stir in pecans and strawberries. Add egg mixture to the sifted ingredients, and stir until just combined.
• Bake for 1 hour, or until tester inserted in the center comes out clean.

Steps:

• In a small bowl, beat together the butter, confectioners' sugar and strawberry preserves until creamy. Cover, and refrigerate until serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
• Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.
• Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
• Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5x3-inch loaf pan.
• Pour vinegar into a measuring cup. Fill with milk to the 1/2 cup measuring mark. Set aside.
• Blend sugar, cream cheese, and butter together using a pastry blender in a large bowl until combined and smooth. Add 1 egg at a time, blending after each addition. Add vanilla extract and mix until combined.
• Combine flour, baking powder, baking soda, and salt in a small bowl. Stir together until combined. Fold a quarter of the flour mixture at a time into egg mixture until batter is doughy. Fold in milk-vinegar mixture until blended, making sure not to overmix. Mix in mashed strawberries with their juices just until combined. Pour dough into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.

Steps:

• Bread.
• Mix flour, sugar, cinnamon, salt & soda.
• Combine eggs, oil & strawberries.
• Add to dry ingredients. Use a mixer and mix together.
• Pour into a greased and floured 9"x5" loaf pan.
• Bake at 350 degrees for 50-60 mins or until a toothpick comes out fairly clean.
• Serve with strawberry butter.
• Butter.
• Combine ingredients & blend with mixer. Serve with strawberry bread & enjoy.
• Note: This makes a lot more than needed for 1 loaf of bread. Store in a container in the freezer when not using. It lasts for a long time in the freezer. No need to thaw before next use. Just scrape some off with a butter knife and spread. (I like it better when it is a little frozen.).

Steps:

• Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
• In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
• Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.

Steps:

• Put all ingredients in blender in the order given and blend on high speed until light and fluffy.
• Enjoy!

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Add sour cream and vanilla; mix well., In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts. , Pour into a greased 8x4-in. loaf pan. Sprinkle with remaining nuts. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Steps:

• Place ingredients in food processor or blender and process until smooth and creamy. Chill. Especially good spread on a bagel or your morning toast.

Steps:

• In a bowl, place the sliced strawberries. Sprinkle the slices with the 2 tablespoons of sugar. Place in the refrigerator for several hours or overnight. This will create a nice syrup with the berries.
• Preheat the oven to 350°F.
• Blend together the flour, 1 cup sugar, baking soda, and salt in a large mixing bowl.
• In a medium mixing bowl, combine the oil, vanilla, eggs, strawberry slices and its syrup. Dump the strawberry mixture into the flour mixture, and mix just until blended.
• Pour the batter into a greased loaf pan (9 inches x 5 inches) and bake for approximately 50 minutes.
• HINTS: This bread is lovely with cream cheese. Egg substitute (like Egg Beaters) can be used instead of the eggs - just make sure you use the equivalent of 2 eggs. Chef Walter suggests variations of adding 1 1/2 cup chopped pecans or a bit of cinnamon to the batter, if you like.

Steps:

• In a large bowl, combine flour, baking soda, sugar, cinnamon and salt. Add egg, egg whites and oil; stir just until moistened. Fold in strawberries and nuts. Spoon into two greased 8x4-in. loaf pans. , Bake at 350° for 70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack.

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour two 8"X4"X3" loaf pans.
• Combine dry ingredients.
• Make a well in the centre.
• Put strawberries (thawed), eggs, oil and nuts in the well.
• Mix thoroughly into a nice batter.
• Pour into two loaf pans.
• Bake 1 hour at 350 degrees F or until a toothpick inserted in centre comes out clean.
• Cool in pans 5-10 minutes, then remove from pans and cool on racks.