Strawberries

(Page 4 of 4)

June/July 1994
by Anne Vassal 
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Preheat oven to 350°F. Lightly grease the bottom of a loaf pan. Using an electric mixer, beat well all the ingredients up to and including the strawberries. Mix in briefly the flour, soda, and baking powder. Pour into the loaf pan and top with the sliced almonds. Bake for 40-50 minutes until an inserted toothpick comes out clean. Cool on a rack before removing from the pan.

RELATED CONTENT

Easy Strawberry Jam

Use only the sweetest and ripest locally grown strawberries for jam or you'll be disappointed. A minimum amount of sugar is used in this recipe, and no packed pectin is needed since the pectin in the apple helps to thicken the jam. This jam isn't as thick as store bought, but it's good to spoon over toast, yogurt, or ice cream.

2 cups strawberries
 1/2 cup apple — seeded and chopped into small pieces
 2 tablespoons frozen apple juice concentrate
 1/3 cup sugar
1 tablespoon lemon juice

Wash the strawberries, core, slice, and cut away any unripe or overripe areas. Mash the strawberries well until the slices have disintegrated. Simmer the apple in the apple juice concentrate for about two minutes until mushy. Stir in the strawberries and sugar. Simmer for about 12-14 minutes, stirring often, until the liquid is reduced slightly and the jam has thickened. Remove from heat and stir in the lemon juice. Pour into two jelly jars and refrigerate. Will keep three to four weeks.

Strawberry Cooler

1 cup ripe strawberries — hulled and halved
1 cup bottled sparkling water
 1 tablespoon freshly squeezed lime juice
 2-3 teaspoons sugar
 3-4 ice cubes
 fresh sprig mint (optional)

Blend well in blender. Add sugar to taste. Serve in a tall glass with a whole strawberry and a sprig of mint.

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