Tag: baking

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Baking Strawberry Bread

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A fresh bowl of strawberries will inspire anyone to spend an afternoon baking!

Lately, I have been on fresh bread kick and cannot seem to pass up purchasing a loaf when in the local bakery. But, nothing compares to the smell of freshly baked bread permeating throughout your home. There is something deliciously rustic about baking your own bread, which is a treat the entire family can enjoy.

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{Freshly chopped pecans, eggs and strawberries in sugar ready for baking}

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The other day while in the grocery store I noticed an enticing display of fresh strawberries and was drawn to purchasing a few pints, and knew immediately that I wanted to make this recipe from my childhood, fresh strawberry bread.

Strawberry Bread Recipe
2 ½ cups of sliced fresh strawberries
3 1/8 cups of all purpose flour
1 ½ cups of white sugar
1-½ cups of brown sugar
1 teaspoon of salt
¼ teaspoon of nutmeg
1 tablespoon of ground cinnamon
1 heaping teaspoon of baking soda
¼ cups of vegetable oil
4 eggs, beaten
1 cup of chopped pecans Continue reading “Baking Strawberry Bread”

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Winter Storm Saturn

IMG_3441The mid-Atlantic region had its first significant snow storm of the season today. Government offices and schools closed in Northern Virginia as we had six to eight inches of snow. For me the storm presented an opportunity to slow down and focus on a few tasks, one was baking a few items before the possibility of our electricity going out.

IMG_0816{Pot of coffee, a plate of cranberry-orange scones and apricot raspberry preserves}

This recipe for cranberry-orange scones are from my good friend Cynthia, who is a fabulous culinary chef by trade. I did not do well the first few times I attempted to bake the scones, but have improved upon the recipe with a bit of practice. Enjoy!!!

  1. Preheat oven to 400°F.
  2. Line sheet pan with parchment paper.
  3. Sift 3 cups of flour, 1/3 cup of sugar, 2-½ baking powder, 1 tsp. salt and ½ tsp baking soda into large bowl. Mix in orange zest.
  4. Add 6 oz (cold) butter and cut in with fingertips or biscuit cutter until mixture resembles coarse meal.
  5. Mix in ¾ cup dried cranberries. Gradually add 8 oz of buttermilk, tossing with fork until moist clumps form.
  6. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges.
  7. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Brush tops of scones with milk and sprinkle generously with sugar.
  8. Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.

IMG_3445{Storm picking up intensity around 11:30 am}

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Stay safe and warm,

K