This sounds like a neat and easy recipe, but please advise your
subscribers
that USDA guidelines now recommend that ALL home-canned food be
processed,
including jams and jellies. The marmalade should be put into hot
canning
jars. Then adjust the lids and process in a boiling water bath for 10
minutes.
Or better yet, contact your local extension office for the very latest
info
Carol
Master Food Preserver
Oregon State University
**Never Trust a Skinny Cook**
Thanks to Carol for the advisory. It was actually refreshing to receive
a
message from a lady that didn't contain a marriage proposal for a
change.
Also, one astute reader pointed out that I omitted the vanilla from the
ingredients list for the meringue in the Floating Island recipe. It
calls
for 2 teaspoons (10 ml) of pure vanilla extract; please correct your
copies
of the recipe, and accept my most humble apology. But really, only one
reader found the error? You guys are slipping.
Today's recipe saves you the trouble of having to spread strawberry jam
on
your morning toast - the strawberries are baked in the bread. You can
eat
it plain, toasted, or "all dolled-up" as in my recipe.
Fresh Strawberry Bread
2 cups (500 ml) fresh strawberries, washed and hulled
1+3/4 cups (430 ml) bread or all purpose flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
1/4 tsp (1 ml) baking powder
3/4 cup (180 ml) sugar
1/3 cup (80 ml) butter or other shortening
2 eggs
1/3 cup (80 ml) water
1/2 cup (125 ml) chopped walnuts
Cream cheese, softened (optional)
Ground cinnamon (optional)
Crush enough of the strawberries to fill 1 cup (250 ml). Pour into a
small
saucepan and heat over a medium flame. Bring to a boil and cook for 1
minute, stirring constantly, then remove from the heat and allow to
cool.
Slice the remaining strawberries and chill. In a medium bowl combine the
flour, baking soda, salt, and baking powder. In a large mixing bowl beat
the sugar and butter together and then add the eggs and water, mixing
until
light and fluffy. Add the flour mixture to the butter mixture, mixing
well
to blend. Stir in the crushed strawberries and walnuts. Spoon the
mixture
into a greased 8x4x4 inch (approx. 20x10x10 cm) loaf pan. Bake in a
preheated 350F (180C) oven for 1 hour, or until a toothpick inserted in
the
center comes out clean. When the loaf has cooled in the pan for 10
minutes,
turn onto a rack to cool. Cut into slices, spread with softened cream
cheese, add a light dusting of cinnamon, and top with the reserved
chilled
strawberries. Makes one loaf.