Chocolate chip Strawberry Bread

daphne on July 25, 2008

  • 1 cup flour (I use about 1/3 cup wheat flour, the rest white)
  • ½ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ stick butter
  • ½ cup sugar
  • 1 ½ teaspoons vanilla
  • 1 large egg
  • 1 cup of strawberry puree
  • 1 cup of sliced strawberries
  • 1 cup quick oats
  • 1 cup chocolate chips

Mix together the first three dry ingredients.

Mix together the next 5 wet ingredients, then add the dry into the wet.

Stir in the berries, the oats and the chocolate chips. Pour into a greased loaf pan.

Bake at 375° for 30 minutes, or until a toothpick comes out clean.

Raspberry Parfaits

daphne on July 14, 2008

This is a trick, but it’s one my kids fall for and adore and best of all devour, so what’s the harm? I’ll even make them in a wine glass, which makes them feel grown-up and seems to encourage even more eating.

Ingredients:

  • Yogurt–Plain Greek yogurt (Faje) is my kids favorite, but tends to be pricey unless you hit a sale, but any kind will work.
  • Raspberries
  • Sliced bananas
  • Wheat germ or ground Flax seed – blends in well and adds nutrition without offending young taste buds
  • Diced nuts (optional)

Start with the yogurt and then add the fruit, nuts and seeds in alternating layers. Top with a dollop of yogurt and a berry.

Sometimes I’ll hide a single chocolate chip in one of the layers. The kids act like they’ve struck gold when they find it.

Rhubarb Crisp

daphne on July 1, 2008

This is a favorite around here. At book club last spring it went faster than the wine!

Ingredients:

  • 4 cups diced rhubarb
  • 3 tablespoons orange juice
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoons cold butter, cut in small pieces
  • 1/4 cup melted butter
  • 1/3 cup brown sugar
  • 2/3 cup sifted all-purpose flour
  • dash salt
  • 1/4 teaspoon baking soda
  • 2/3 cup quick cooking rolled oats

What to do:

Heat oven to 375°. Butter an 8-inch square baking dish. Arrange diced rhubarb in the prepared baking dish. Toss rhubarb with the orange juice, sprinkle with the 1/2 cup sugar and the cinnamon; dot with the 1 tablespoon of cut up butter.

Combine melted butter with brown sugar.

Stir together flour, salt, and baking soda; mix with oats. Combine the flour oat mixture with the brown sugar and melted butter mixture until well blended. With hands, spread the crumb mixture over rhubarb. Bake for 40 minutes.

Serve warm, with ice cream.