It’s that time of year again. Palisade peaches are ripe and ready to eat. This year’s crop took a hit with a late snow in the spring, but still the stores and farm stands are full of them, though probably for a shorter time than previous years. As usual, they are deliciously sweet and juicy. … Continue reading Friday Recipe Exchange: Peaches and Strawberries
Strawberries won out as our ingredient this week. They looked too good to pass up when I was shopping. And just when did cream get so expensive? I practically had to take out a loan to get a quart. I do love this time of year as the farmer’s market and grocery stores fill up … Continue reading Thursday Recipe Exchange: Strawberries
Couldn’t pass up the fresh strawberries today. Made my own whipped cream because I prefer less sugar than any pre-made stuff. A cup of whipping cream, 2 tsp sugar and a dash of vanilla. I got the cream really cold before whipping, but it is so hot here it still didn’t take long for it … Continue reading Strawberries and Cream…and a Rainbow
Oh…and angel food cake.
Mrs J was kind enough to bring a few quarts of berries home today. Ran across this recipe for shortcake. It worked very well indeed.
Strawberries are everywhere. They are best when sliced, tossed with just a touch of sugar, to bring out the juices, and served with some whipped cream. You can serve them over angel food cake, ice cream, or stir them into some lemonade. I love them in my morning cereal and I’ve used them in a tangy salad (especially with fresh spinach).
A friend gave me a container of peach cobbler and of course, I couldn’t return it empty. She’d never had Strawberry Bread before, so I went with that. She cannot tolerate wheat, so I substituted a gluten-free flour. And I had extra walnuts, used those instead of pecans. Here is the original recipe: