Wednesday, August 6, 2008

another email from mom: strawberry bread

Yes, another recipe emailed from Mom.  I called and asked for Strawberry Bread, and her response was, "Let me find the envelope."


"Yes.  I wrote it down years ago on an envelope, and I've got to go find it."

This from the woman who was a home economics teacher.  This from the woman who made strawberry bread for me at least fourteen times a year.  This from the woman who has an organizational cupboard system that would make a gourmet chef jealous.  The original recipe from fifteen years ago is still stored on a used envelope.  "A Compass Bank envelope," she said.  

She's kept that envelope for fifteen years without it falling apart or losing it, and I can't even keep up with my car keys for twenty-four hours.

After an hour or so, I called her back.  "Oh, I found it!" she said.  "It was on a Regent's Bank envelope.  I'll send it to ya!"

Good thing we cleared up that bank envelope mystery.  Now I know what to get her for Christmas. 

 Without further adieu, I give you strawberry bread.  


3 cups flour
2 cups sugar
1 Tablespoon cinnamon
1 teaspoon salt
1 teaspoon soda
4 eggs
1 1/4 cup oil ( 1 cups plus 2 Tablespoons is what I have used)
2 cups(16 ounces of strawberries)
1 cups chopped nuts

Suggestion: Wash and pat dry your fresh strawberries...making sure that there is no water left on them so they will not be too watery when your smash, puree, or mix (with mixer) them
for the bread.

Since this is a "quick" bread, the standard method for making quick breads would probably
work work but I have attempted to write out how I make this receipe. It came from Southern
Living and was suggested by Mrs. Dorman to me. (I wrote down only the ingredients and the
baking time.)

1. Preheat oven to 350 degrees.
2. Sift and measure flour. Add other dry ingredients and sift together.
3. Puree strawberries (slightly) if fresh or thaw if frozen (but do not drain.)
4. Beat eggs until lemon colored.
5. Add sugar.
6. Add oil.
7. Stir in flour. (Do not overbeat.)
8. Add nuts if desired.
9. Pour into two 9x5 greased and floured loaf pans.
(Choose any size pan you like...just do not overfill...1/2 to slightly less than 2/3 full is enough in one
10. Bake for about 40-45 minutes...depending on pan size. Check oven window! (Longer for larger pans.)
Use toothpick to check for doneness.

Good luck!
Love, Mom

Yes, Mom, I needed a little bit of luck. I panicked when I got to the end of the recipe and my batter was thick as dough. I added a touch more oil, I looked frantically at the directions, and then I began to scan the room in terror. The voice in my head screamed, "Why do I always miss the mark with Mom's recipes!!!"

Ah, over on the other counter, right where I'd left them, the strawberries. Mom doesn't actually say to put them in the bowl, but, folks, I think it's safe to say they should eventually make it into the batter.

Happy Baking!


Rowena said...

I really have to try this, as it is the first time I've heard of strawberry bread!

Thanks for stopping by at my primary blog. I enjoyed this post and several of your previous ones (never even heard of Sketchup!). I also fiddle around with a garden blog, so when I saw your pumpkin post, I thought yayyy! A garden blogger!

Btw, as far as recycling goes, I suppose biodegradable plates and such are still new concepts over here. These food festivals concentrate on tradition and culture, neglecting of course, the very thing that helps to support it - the environment. The alps has been around for so long I think they simply take it for granted.

Look forward to more garden stuff!

Kassidy Kern said...

Daisy Liz,

This looks yummy. We should make it when I get to town.

With affection,
Dead Animal Magnet

the larsons said...

Just testing ...

the larsons said...

Yesterday I had trouble posting to your blog, so I had to test it first...

We will try strawberry bread, but we might substitute with peaches that are very sweet right now and in season. Do you advise that?

Regarding saying the right thing: It doesn't actually help if you're a man (trust me, I never say the right thing in the heat of the moment) but I think it does help if you are a man who is also gay. And being a seasoned writer on top of that ....

I've really enjoyed eating your blog food before breakfast each morning! What are we having tomorrow???

BTW - We stopped at Brent and Erin's and were treated to homemade stovetop pan pizza of Erin's and some heavenly home brew from Brent. Those kids are to die for -- love those former youth groupies and their fams! Say hi to your mom for me. --e

JGH said...

This looks so yummy. I've been making quick breads with yogurt and they've been coming out really well, so I may try some strawberry yogurt in there too.

Funny about your mom's recipes. Does she have a lot of envelopes floating around? I gotta do something about mine. They're in one of those "magic cling" photo albums. A few years ago my husband offered to scan them into a PDF but never got around to doing it. Hmmmm...i'll have to nag him about that!

Anonymous said...

Oh how I love strawberry bread...and yours is so pretty.

What's funny is that all my recipes from m mom or on old yellowing envelopes...I wonder why!

Tracey said...

I also have never heard of strawberry bread- will have to give it a try! Can you freeze it?Tell your mom, I am also an envelope recipe saver- it comes from years of too much junk mail!

Rowena said...

Folks, if the heavenly aroma wafting from my oven is any indication of how wonderful this bread is, then I am going to be in for a real treat.

Thanks Daisy (and Daisy's mom!)