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  #1 (permalink)  
Old 10-04-2002, 09:38 AM
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Tongue Vegetable gardening/ Sweet breads/ Canning/And I love to give advice on anything
I grew up on a farm in upstate NY and now maintain a small suburban garden in NC (and lots of fruit trees) with my hubby. We can a lot of our stuff and I make GREAT zuchinni, banana, strawberry breads. Apple pies/applesauce/peach cobbler too. I know stuff about flowers too but Pandy really has that covered.
Married 30 years (to the same man!) with 4 kids so I love to give advice and share my experiences.


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Old 10-04-2002, 04:39 PM
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Strawberry Bread :)
Hi
Would you be willing to post your Strawberry Bread Recipe? I would LOVE to try it.


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Old 10-04-2002, 05:27 PM
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Sure Cutie Pie:

Strawberry Bread

1 c. frozen* dry pack unsweetened whole strawberries
1 tsp. sugar
1 2/3 cup all-purpose flour
1 c. sugar
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs, slightly beaten
2/3 c. vegetable oil
3/4 tsp. vanilla extract
1/4 tsp. strawberry extract (optional- but if you do not use then increase the vanilla extract to 1 tsp.)

Preheated 350 degree oven.
Greased and floured 9 by 5 by 3 inch pan.

Strawberries must be completely thawed and mixed in a small bowl with 1 tsp. sugar. Drain off all excess liquid and cut strawberries into quarters.

Combine flour, sugar, cinnamon, baking soda and salt in medium bowl. Mix well and set aside.

Combine eggs and oil in small bowl and then add extracts.
Add strawberries. Mix well and then add to flour mixture, stirring until well moistened. Spread evenly in prepared pan.

Bake at 350 for 40 to 50 minutes until wooden pick inserted in center comes out clean. Cool 20 minutes in pan and remove from pan. Should be completely cool before slicing.


*I only make this bread with FRESH strawberries and I only make it at the time of year that I can go pick them around here. The breads freeze well and I serve them often during the summer months. The key to the best tasting bread is to make sure they are done but not overcooked. That way they are sweet AND moist. Great with coffee or as a dessert with any variety of whipped cream.


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Old 10-04-2002, 06:20 PM
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How about your best recipe to make home-made salsa???

I want to do it so bad but I have no idea how.
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Old 10-04-2002, 06:46 PM
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Thanks!
Thanks for sharing, this realy sounds delicious
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Old 10-04-2002, 06:47 PM
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It is a sad story Jsalba. LOL My best recipe for salsa is stored only on my hubby's computer which is sick and in the shop.....
When he gets it back I WILL download the recipe and post it here. I guess this is one of the curses of too much modern technology.....
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Old 10-04-2002, 08:00 PM
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Thank you!

Make sure you remember or I will be forced to hunt you and your hubby down for the recipe.. and it won't be a pretty site.
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Old 10-05-2002, 01:47 AM
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how do you cook collard greens?
I never had collard greens till we moved.
My Dh from Okla. likes them.
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Old 10-05-2002, 08:22 AM
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ihvfaith:
Wash collard greens several times in cool water to remove all dirt and grit. Remove the tough stems and central vein as well. Collard greens are tough and depending on the maturity of the leaves, may require 20 minutes to one hour of cooking time. The green leaves turn dark green during this long cooking process, and the cooking water will be greatly reduced.

Many beneficial nutrients are lost into the cooking liquid that most people pour down the drain. This cooking liquid or "pot likker," as it is called in Southern states may be saved to add to soups or soaked up with a piece of hot cornbread.

I know HOW to cook them, but I do not like them. I am more a spinach or dandelion green or wild onion kind of gal.


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Old 10-05-2002, 03:26 PM
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Thank You!!
I am not fond of them but dh likes them.
Oh well the things we do for them.
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Old 10-17-2002, 02:24 PM
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Mmmm Love Strawberries!

Thanks for the Strawberry Bread Recipe.


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Old 10-23-2002, 11:46 AM
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Ever canned bananas? I was at the NC State Fair Monday and saw some. Never seen them before. Just wondered what they tasted like. Not really sure why you'd want to can bananas in the first place, I'd think most people would dry them.
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Old 10-23-2002, 06:33 PM
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No I have never canned them. They freeze okay to use for bread later, but I have never felt the need to buy a lot of bananas and can them. I just take the very ripe ones that no one will eat and either make bread out of them right then, or freeze them in 3's to use for bread later on.


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Old 10-27-2002, 10:57 PM
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I would like to learn to make jelly- is it as easy as everyone says? I am not to good around the kitchen.

I would also like to learn to can applesause, but am way to intimidated by all the rules, and am so scared I will mess it up and somehow poison us all. So I freeze it instead! lol
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Old 10-30-2002, 09:34 AM
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Making jelly is fairly easy.
A few hints:
Jars must be squeaky clean and you must never re-use the flat insert of the lids. Screw tops must have no dents or stains to be re-used.
Follow the directions on the jelling agent (Certo or Sure-Jell) to the letter. Cooking too short a time makes runny jelly, and processing too long makes it too firm.
Make sure you wipe the jars carefully to remove excess before you put the lids on.
Fruit should be fresh and not over or under ripe. My favorite jellies are the ones which I pick and process the same day.


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