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Mom of five lovely daughters, wife of one dashing man. Born in Utah, grew up in Oregon, live in Georgia.

Monday, April 05, 2010

Whip it. Whip it good.

For the G* family Easter Brunch I made Strawberry Bread and Strawberry Butter. The bread was easy. But the butter was a labor of love. Luckily, it was worth every minute I spent whipping it.

Strawberry Bread

3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 T. cinnamon
2 cups sugar

3 eggs, beaten
1 cup vegetable oil
2 (10 oz.) pkgs. strawberries; frozen, sliced, thawed, NOT drained

Combine first 5 ingredients; mix well. Combine eggs, oil, and strawberries. Add to dry ingredients, mixing well. Pour batter into 2 greased and floured loaf pans. Bake at 350 degrees for 60-70 minutes until a toothpick comes out clean.

Strawberry Butter

1 (10 oz.) pkg. strawberries; frozen, sliced, thawed, drained slightly
1 cup (2 sticks) butter, softened
1/2 cup powdered sugar

Combine all ingredients in a mixing bowl; mix until blended and smooth. (It took me about 40 minutes with a hand-mixer. With a stand mixer, use wisk attachment and work up slowly to high speed and then leave it for about 30 minutes. Once it's done it will no longer look chunky and separated but smooth-- like whipped butter.) Store in the refrigerator.


Sally said...

Whoa...40 minutes?! That's intense. But it looks divine!!

Audra said...

Seriously delish! I enjoyed the spoils of your labor! (Is that the right saying?)