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.

Super Easy Freezer-style Strawberry Rhubarb Jam

daphne on July 9, 2008

This jam is incredible, and incredibly easy if, like us, you weren’t raised down south steeping jars in vats of bubbling water while okra grew out back. But that doesn’t mean we don’t know good jam when we taste it.

We use the No/Low Sugar Needed Sure Jell Pectin and mostly followed the freezer jam recipe. The regular was too sweet, and you can’t just add less sugar—chemistry or something I guess.

Ingredients:

  • 1 package No/Low Sugar Sure Jell Pectin
  • 3 cups of diced and crushed strawberries
  • 1 cup diced rhubarb
  • 3 cups sugar
  • 1 cup water

Directions:

  1. Measure fruit into bowl.
  2. Measure sugar into large pot.
  3. Stir pectin into sugar until mixed well.
  4. Stir in water and bring mixture to a boil over medium-high heat, stirring constantly. Once it boils, stir 1 more minute. Remove from heat.
  5. Add fruit to pectin mixture and stir well.
  6. Pour into containers (I use the old school wide mouth bell jars, because they are super cool)
  7. Let stand, covered for 24 hours at room temp. Freeze until ready and thaw in the fridge.

Strawberry ice cream with dark chocolate chips

daphne on July 8, 2008

(This recipe works with a 4 quart ice cream machine)

(8 cups total are needed of milk and/or cream. Use more cream if you want it richer or if you have scrawny kids you need to bulk up.)

Ingredients:

  • 3 cups regular milk (I use 2 %)
  • 1 cup heavy cream
  • 4 cups half and half
  • 1 ¾ cups sugar (I use organic cane sugar)
  • ½ teaspoon salt
  • 1 Tbls vanilla extract
  • 1 cup strawberry puree (+sliced berries if you want, I put in about 1 cup)
  • 1 cup dark chocolate chips (I chop them up into fine pieces)

Directions:

  1. Scald milk until bubbles form around the edges. Remove from heat.
  2. Add sugar and salt and stir until dissolved.
  3. Stir in half and half, vanilla, and heavy cream.
  4. Cover and refrigerate in pot for ½ hour (or longer)
  5. Add puree, berries, and chips to mixture.
  6. Spoon into ice cream maker and follow directions (we mixed for about 1/2 hour)
  7. Spoon into containers for freezing. Leave an inch or so at the top for expansion.

Strawberry Puree

daphne on July 8, 2008

Doesn’t get easier than this guys.

  1. Take strawberries
  2. Blend ‘em up

I froze a bunch of this puree in big ziplocs. If you want to get adventurous, freeze 1 cup sized dollops on waxed paper and then add them to bags. This way you can easily defrost in known amounts when you’re ready to make your muffins, orice cream, or delicious daiquiris!