Strawberry Cream Cheese Bread

I arrived home from my Pacific Northwest Vacation to an abundance of strawberries.  The following day this recipe was in my inbox so I decide it would be a good way to save the strawberries.  I must have been right, it only lasted one day!

I used my glass pan that I make meatloaf in and it overflowed.  Perhaps it's not exactly 9x13.  Next time I'll make 3 little loaves or muffins, rather than clean out my oven after baking.


Yield: 1 loaf

 

Ingredients:

1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk
1 1/2 cups strawberries, rinse, dried and chopped

Directions:

1. Grease and flour a 9x5 inch loaf pan.
2. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
3. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
4. Carefully fold in strawberries. Dough mixture will be thick.
5. Bake in a 350°F oven for 50 to 60 minutes.

From My Baking Addiction

Click here for printable recipe

Any Berry Puff Pancake

A few weeks ago I made the Double Berry Puff found on Recipe Girl.  It was a hit, with Rob and Kaci enjoying the leftovers.  This morning I picked this bounty of berries thinking her recipe used strawberries, 

I was surprised to see I had used raspberries, not strawberries!  I searched the raspberries and picked about 6 puny ones, it was strawberries and blueberries or nothing. We actually found it just as good, if not better with strawberries, so I altered the recipe and renamed it.





Yield: 4 servings

Prep Time: 10 min

Cook Time: 20 min

Ingredients:

4 large eggs
1 cup whole milk
1 cup All-Purpose Flour
1/4 cup granulated white sugar
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 cup blueberries
1/2 cup halved strawberries or raspberries or 1 cup of any berry
powdered sugar, syrup and/or freshly whipped cream for topping

Directions:

1. Preheat the oven to 400 degrees F.
2. Use a blender or hand mixer to combine the eggs, milk, flour, sugar, lemon zest and salt.
3. Heat a 12-inch cast iron skillet over high heat on the stove. Add the butter and melt. Pour the batter into the skillet, then scatter the berries on top. Put the pan in the oven, and bake until puffed and cooked through, about 20 minutes. Slice and serve, topped with powdered sugar, syrup and/or freshly whipped cream, as desired.

Recipe Adapted from Recipe Girl 

Click for Printable Recipe

Strawberry Spinach Salad

Seems we just don't have the time to take the pictures and cook the recipes right now, so I've decided to start posting the recipes sans pictures with the hopes of adding pictures in the near future.  My quest since Mark came home from the hospital has been for recipes that are low fat and low salt.  This salad is both and yummy at the same time.  If I weren't keeping it low fat goat cheese would be a nice addition.

Strawberry Spinach Salad

Ingredients:
For the dressing:
1 cup fresh strawberries, sliced
3 tbsp white wine vinegar
1 tbsp. sugar
Pinch of salt

For the salad:
Baby spinach leaves, rinsed and dried
Sliced almonds, for topping
Sliced fresh strawberries, for topping

Directions:
In a blender or food processor, combine the strawberries, vinegar,  sugar and salt.  Process until the mixture is well combined and completely smooth.  Transfer to an airtight bottle or container and refrigerate until ready to use.

To serve, portion baby spinach leaves out on salad plates.  Drizzle with the strawberry champagne vinaigrette.  Top with sliced almonds and strawberries.  Serve immediately.

Print Recipe 

From Annie's Eats