Strawberries 'n' Cream Bread

Moist, creamy texture, and delicious are just a few ways I would describe this bread.  I have always loved a good strawberry bread.  When I saw this recipe as I was searching the web, I knew I had to make it.   Strawberries and cream what a wonderful combination.

As this bread was baking, the house smelled heavenly.  I couldn't wait to try the bread.    The aroma did not disappoint.  The bread was delicious.  A moist creamy bread with strawberries and the sweet crunch of pecans with a hint of cinnamon.  The recipe called for walnuts, but I did not have any so I used pecans instead.

A great bread to add to your baking list.



Strawberries 'n' Cream Bread
From Taste of Home


Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup chopped fresh strawberries
3/4 cup chopped walnuts, toasted, divided


Directions

1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla; mix well.
2. 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.
3. 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.

Strawberries, Sour Cream and Brown Sugar

I have never heard of fresh strawberries dunked in sour cream and then brown sugar.  They sounded delicious and I couldn't wait to try them.  Luckily, I just got some strawberries form Costco and I had plenty of sour cream and brown sugar.

They were fantastic.  A quick treat to dunk and eat.  I will be enjoying these all summer long.


Strawberries, Sour Cream and Brown Sugar
From Our Best Bites

Ingredients

Fresh Strawberries, Stems attached
brown sugar (I suggest a fresh bag)
Sour Cream (I suggest full fat)


Instructions

Place some sour cream in a small bowl, place some brown sugar in a separate small bowl.  To serve, have people dip a berry in sour cream and then in brown sugar, and eat immediately!

Strawberry Balsamic Rosemary Jam

Summertime is the time to make great jams, jellies, and preserves to enjoy the summer harvest year round.  I love making different jams that use ingredients that compliment and bring out the flavors of the various fruits. This jam has a wonderfully rich strawberry flavor with just a hint of rosemary and pepper.  The balsamic vinegar does wonders for enhancing the flavor of the strawberries.


In this recipe, I combine strawberries with balsamic vinegar, rosemary, and a dash of black pepper.  The result is truly amazing and delicious.  I used about three pounds of fresh strawberries, sugar, balsamic vinegar, rosemary and black pepper.  I cooked the mixture until the jam passed the cold plate test.  Plates are put in the freezer and as the jam starts to thicken, a small amount is placed on the plate.  I put the plate back in the freezer for about 2 minutes and ran my finger down the center of the jam.  If the jam stayed separated, it was done.  Important note:  When doing this test be sure you remove the jam from the heat. Here is an additional link from the kitchn to make sure your jam sets.   It describes 7 different tests for jam doneness.

Once the jam is set, I ladled the jam into sterilized pint jars.  You will need 5 for this recipe.  I then wiped the rim of the jars, sealed and put the ring on the jars.  I then processed the jam in a water bath for 10 minutes. 

Once the water bath was done, I removed the jars and let them cool.  The jam was ready to enjoy. 

Strawberry Balsamic Rosemary Jam
Ingredients:
3 pound fresh strawberries, hulled and coarsely chopped
2 cups sugar
1 tablespoon fresh rosemary, chopped
3 tablespoons balsamic vinegar
1/4 teaspoon ground pepper
Directions:
1. Place all of the ingredients in a large bowl.  Stir and mix well.  Let the berries sit until the strawberries release some juice.  Place 2 plates in the freezer.

2. Place the strawberries in a large non-reactive skillet.  On medium high heat, bring the mixture to a boil stirring often.

3. Reduce heat and boil strawberries until mixture thickens - about 30 minutes. Conduct a jam doneness test.   Remember to remove the jam from the heat.   Remove a plate from freezer and drop some jam on the plate.  Return the plate to the freezer for 2 minutes.  Remove the plate and run your finger down the center of the jam.  If the jam separates and doesn't run together  immediately, the jam is done.   Repeat test if necessary.

4. Ladle the jam into pint -size sterilized jar.  Wipe the rim with a clean damp cloth.  Seal and put the rings on the jars.
5. Process the jam in a water bath for 10 minutes.  Remove the jars from the bath and let them cool.

Makes 5 pints





   

Salted Caramel Strawberries

Yesterday,  Tim(my youngest) and I made some Salted Caramel Strawberries for the family.  I love salted caramel.  These strawberries are very easy to make and they taste wonderful.  The creaminess of caramel with the sweetness of strawberries -mmm.  Add some chopped nuts and you will taste love.

Take some fresh strawberries, dip them in salted caramel and roll I some chopped nuts.  Let the strawberries set for about 15 minutes.  Serve or chill them for later.  Perfect for parties, family get togethers, or just to enjoy yourself with your family.

These strawberries are perfect for kids to make.  They require little adult supervision.

Salted Caramel Strawberries
From My Recipes

Ingredients
20 large fresh strawberries
40 caramels
3 tablespoons whipping cream
1/4 teaspoon salt
1 1/4 cups coarsely chopped mixed nuts
Wax paper

Preparation

1. Pat strawberries completely dry with paper towels.

2. Microwave caramels, 3 Tbsp. whipping cream, and 1/4 tsp. salt in a 1-qt. microwave-safe bowl at MEDIUM (50% power) 3 1/2 minutes or until smooth, stirring at 1-minute intervals.

3. Dip each strawberry halfway into caramel mixture. Roll in nuts, and place on lightly greased wax paper. Let stand 15 minutes. Serve immediately, or cover and chill up to 8 hours.

Makes 20 strawberries