The Best Strawberry Bread Ever!

 

 

Warm strawberry goodness sounds pretty good right about now! A friend suggested I share this recipe with y’all again – just in case you’d missed it the first time (2 years ago)! I wouldn’t want anyone to miss out on this one, it makes Winter a little more “bearable” by giving you a taste of Spring – something we could all use right about now!    😉  

This is some of the moistest, most amazing Strawberry Bread you will ever eat. Smothered with a Cream Cheese spread, it is a little slice of Heaven – and you don’t even have to use fresh strawberries to make it! Good eats at any time of day – breakfast, snack, dessert – doesn’t matter! Just be sure to stash it where it’s not in open view when you are not around – otherwise it will be all gone when you come back for seconds!!  😉 

Very easy to make with only a few ingredients required, and about an hour of your time, makes this a quick and scrumptous treat!

Shady’s Southern Strawberry Bread

*Makes 2 Loaves

Preheat oven to 325 Degrees

2 sticks butter

1  1/2 cups sugar

4 eggs – lightly beaten

1 cup strawberry jam or preserves

1 cup sour cream

3 cups flour

1/2 tsp. baking soda

3/4 tsp. cream of tartar

1 tsp. lemon extract

1 tsp vanilla extract

Line 2 loaf pans with wax paper and set aside. You can trim the paper down to fit the pans better – just make sure that you leave enough “overhang” to be able to grasp and  lift the loafs out of the pans when they are done!

In a large mixing bowl, cream your butter, sugar and eggs together.

In second mixing bowl, fold sour cream into jam.

In third mixing bowl sift flour, baking soda and cream of tartar together.

Now, add the flour mixture  ( 1/3rd at a time)  to the butter mixture while alternating with the jam mixture while mixing on LOW speed.

Now fold in the lemon extract and the vanilla with a spoon.

Pour into wax paper lined loaf pans – dividing batter evenly between pans, and place in preheated oven at 325 degrees on middle rack of oven. Bake for 1 hour. (Don’t worry – the wax paper WON”T burn, and it IS necessary for the success of this bread)  

While bread is baking make Cream Cheese Spread – if desired:

Cream Cheese Spread

1 pkg (8 oz.) softened cream cheese

1/2 cup milk

 1/2 cup powdered sugar (can up this to 3/4 cup if sweeter, thicker spread desired)

1/2 tsp vanilla extract

Mix all together on Med-High speed until well blended. Place in fridge until ready to use. (Please forgive my stained bowl – it’s around 17 years old and has been well-used)  🙂 

Now – when baking time is done, insert a toothpick into the centers of the loaves and check for doneness – it will come out clean when they are done. Remove loaves from oven, set pans on trivets or wire racks to cool for 5 minutes, then lift loaves out of pan by wax paper.

Peel off wax paper, slice loaves into hunks about 1/2 to 1 inch thick, spread with Cream Cheese spread (if desired – if not butter or plain is yummy too)!!

However – BEWARE – a hand will “magically” appear and snatch the first plate of strawberry goodness away before you even get done plating it all up!!

Guard the rest of the loaf wisely young grasshopper, guard it wisely!!!!

Enjoy!!  🙂 

Shady

 

 

 

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My Breakfast Casserole

I origionally posted this recipe last January – but considering the cold/nasty weather conditions that most of us are experiancing, I thought you might like to try this out this weekend.    🙂

 

This recipe can be made with ANY cheese you have on hand, and it’s awesome for ANY meal – not just breakfast!!

Enjoy!    🙂  

 

 

Shady’s Breakfast Casserole

 

Breakfast Casserole

Easy Breakfast Casserole

 

 

 

(Approx. one hour from start to finish)

Oven set to 350 degrees, rack in center of oven

9 x 13 glass baking dish

non-stick cooking spray

2 LBS sausage – spicy is best (or 1 lb sausage, 1 lb hamburger, or 1 lb pork sausage and 1 lb turkey sausage – any combo will work)

12 eggs

2 cups milk

2 cups +/-  cubed bread/ stuffing mix (unseasoned works best)

5 slices taco cheese (deli cheese…can substitute any cheddar) crumbled

5 slices Chipolte cheese (can substitute pepper jack) crumbled

12 thin (1/4 – 1/2 inch thick) slices of Velveeta cheese

1/2 tsp. Paprika

1 tsp Italian Seasonings

1/2 tsp Black Pepper

1/4 tsp. Garlic Powder

 

Brown sausage in skillet (approx. 20 min over med. heat) DO NOT DRAIN, most of grease will cook off and you need what is left for the bread cubes.

While meat is browning;

 preheat oven, spray baking dish, place bread cubes in bottom of baking dish 1 layer deep only, set aside.

Whisk eggs, milk and spices (like making scrambled eggs) and set aside.

Crumble up cheeses and slice Velveeta, set aside.

Once meat is browned pour meat and any remaining pan drippings over bread cubes and level out. Next, place crumbled cheeses over meat. Now Pour egg mixture over top of that. THEN place velveeta slices on top (if you pour the eggs over the velveeta you will have a black, burned top).

Place in oven on center rack – UNCOVERED for 30 – 35 min. at 350 degrees

Let cool 10 – 15 min before eating or the cheese will burn you.

ENJOY!!! Serves 8 – 13 people, or makes GREAT leftovers for the next few days :)   Reheat individual servings in microwave for approx. 1 min 15 sec.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Warm, Hearty Breakfast Casserole

Since we all survived this icky winter weather, I thought y’all might appreciate some warm, yummy goodness! This one is good for ANY meal of the day – and it is pretty much the recipe I am most known for around these parts.

Enjoy!!

SHADY’S BREAKFAST CASSEROLE

Breakfast Casserole

Easy Breakfast Casserole

(Approx. one hour from start to finish)

Oven set to 350 degrees, rack in center of oven

9 x 13 glass baking dish

non-stick cooking spray

2 LBS sausage – spicy is best (or 1 lb sausage, 1 lb hamburger, or 1 lb pork sausage and 1 lb turkey sausage – any combo will work)

12 eggs

2 cups milk

2 cups +/-  cubed bread/ stuffing mix (unseasoned works best)

5 slices taco cheese (deli cheese…can substitute any cheddar) crumbled

5 slices Chipolte cheese (can substitute pepper jack) crumbled

12 thin (1/4 – 1/2 inch thick) slices of Velveeta cheese

1/2 tsp. Paprika

1 tsp Italian Seasonings

1/2 tsp Black Pepper

1/4 tsp. Garlic Powder

 

Brown sausage in skillet (approx. 20 min over med. heat) DO NOT DRAIN, most of grease will cook off and you need what is left for the bread cubes.

While meat is browning;

 preheat oven, spray baking dish, place bread cubes in bottom of baking dish 1 layer deep only, set aside.

Whisk eggs, milk and spices (like making scrambled eggs) and set aside.

Crumble up cheeses and slice Velveeta, set aside.

Once meat is browned pour meat and any remaining pan drippings over bread cubes and level out. Next, place crumbled cheeses over meat. Now Pour egg mixture over top of that. THEN place velveeta slices on top (if you pour the eggs over the velveeta you will have a black, burned top).

Place in oven on center rack – UNCOVERED for 30 – 35 min. at 350 degrees

Let cool 10 – 15 min before eating or the cheese will burn you.

ENJOY!!! Serves 8 – 13 people, or makes GREAT leftovers for the next few days :)   Reheat individual servings in microwave for approx. 1 min 15 sec.

Shady’s Chocoholic Raisin Breakfast Cake

 

Who said you can’t have chocolate for breakfast?!?! They lied!!! Big time! There is nothing better for breakfast – or anytime for a massive chocolate craving than this cake. It’s simple, yummy, quick to make, yummy, more addictive than just about anything, rich, moist and did I mention yummy? In about 45 minutes from start to finish, you too can sedate the “Chocolate Monster” within you! This is what I make when I want chocolate for…..well, anytime. Now I know it has raisins in it, but if you like Cinnimon Raisin Bread and Chocolate or Chocolate Covered Raisins then you will LOVE this cake!  Enjoy!  🙂 

Oh yeah, by the way, I’m including enough picts with this post that ANYBODY who knows how to turn on an oven (*ehem* Pay attention here men) will be able to follow along and make this cake for their Chocolate-Loving Sweetie for Valentine’s Day.  😉  Also – this one will make a good recipe for you to keep in your “Get-outta-the-doghouse-quick”  files.  🙂 

Shady’s Chocoholic Raisin Cake

Preheat oven to 350 degrees

Grease and Sugar (yes I said Sugar – an old bakers secret I learned years ago – nothing will ever stick and no flour “coat” on the outside of your cakes) a 9 x 13 inch baking dish. Set aside.

 Please ignore the sickly Christmas cactus in the background….she’s recouperating from a bad weather/overwatering  incident….

 Back to business – assemble your ingredients…..

Ingredients:

1 cup raisins

1 cup water

1  1/4 cups sugar

2/3 cup vegetable oil

1 egg, slightly beaten

1  3/4 cup flour

1/3 cup HERSHEY’s cocoa powder (yes, I’m picky about this one)

1 tsp baking soda

1/2 tsp salt

1/4 tsp ground cinnamon

1/2 cup (heaping over) semi-sweet chocolate chips (I use Toll-House)

confectioners sugar for sprinkling on top later

OPTIONAL: you can also add 1/2 cup chopped nuts to this if you are in the mood for nuts, I rarely add them but they work well when I do.

 

Grab a Medium sized saucepan, bring raisins and water to a boil over high heat; stir constantly and let boil for 1 minute.

Turn off heat and remove pan to a cold burner. Cover, and let set for about 5 minutes to give raisins time to plump up, and to allow mixture to cool down slightly.

While raisins are plumping, Combine your flour, cocoa, baking soda, salt and cinnamon.

Now grab a whisk and stir together well…..

Now, go back to your raisins and make sure they’ve plumped up….

Now add your sugar and oil to the raisins and stir well….

Now add your beaten egg – SLOWLY, stirring constantly – you don’t want scrambled eggs (this is why you had to let raisin mixture cool down first)….

SLOWLY….

keep stirring….

keep stirring….

okay – you can stop now.

Now the fun part – Grab you flour mixture and dump it into the pan of egg mixture – STIR CONSTANTLY WHILE DUMPING FLOUR MIXTURE.  🙂 

stir…

stir…

almost done…

Okay – you’re done stirring. Now for the taste test – but be prepared….it’s sooooooooo gooooood!!!!! Be strong, restrain yourself!! Now, add your chocolate chips – nuts too if so desired….

It’s okay – I keep the little buggers hidden in the bottom drawer of the fridge so they get kinda light colored after a bit….but, they still taste good!!!! It also makes them easier to photograph at times.  🙂 

Okay, back to business, stir your batter gently, but WELL to mix in all of the chocolate chips…..

might have to do another taste test….

Okay, Pour batter into your prepared baking dish…

spead batter to all corners of baking dish.

Now, place into your 350 degree oven, center shelf.

Bake for 25 to 30 minutes – just until a toothpick inserted into the middle of cake comes out clean…….

Remove from oven and set on cooling rack/trivet (don’t burn your ladies countertop men or you will need a bigger doghouse!!!).

Now take your confectioners sugar and sprinkle over the top of the warm cake….

Like so…..

Now – the fun part…….time to cut and serve……

Oh…you’ll also need some of this…

This is why…

OOHHHH….soooo goood……..

Hungry yet?????? I am……

Uh Oh….. I ate all of yours…..

Sorry………….NOT!!

Now – go make your own! You CAN do it!!!!!! I have faith in you…..and I’ll take another piece of cake please.  😉  

Shady

1937 Cowboy Cake

At some point between 1937 and the 1960’s the name Cowboy Cake  was changed to Buttermilk Coffee Cake. Why? Who knows. Probably for the same reason that the pronunciation of Caribbean has changed so dramatically in the past 15 years. All that really matters is that the taste stays the same, and the “Yum” factor remains intact!!

Cowboy Cake

Since you’re not baking in a firebox, preheat your oven to 350 degrees.

2  1/2 cups flour

1  1/2 cups packed brown sugar

1/2 tsp salt

2/3 cup butter or shortening

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 eggs, beaten

1  1/3 cups buttermilk (or can make sour milk by taking an empty 2 cup measuring cup, add 4 tsp lemon juice or white vinegar to cup, then add enough milk to measure 1  1/3 cups total liquid. Stir well, and let stand for 5 minutes before using)

1/2 cup chopped nuts

Grease bottom and sides of a 13 x 9 x 2 baking pan, set aside.

Combine flour, brown sugar and salt. Cut in butter/shortening until mixture resembles coarse crumbs; set aside 1/2 cup for topping later. Stir baking powder, baking soda, cinnamon and nutmeg into remaining flour mixture.

Combine eggs and milk, then add this to the flour mixture, mix well. Pour batter into prepared pan. Stir together reserved topping mix and nuts, sprinkle this atop batter.

Bake for 35 to 40 minutes (350 degree oven), or until toothpick inserted into cake center comes out clean. Serve warm.

 Enjoy!!   🙂

Not a normal week….

plum tree

I hope you’ve all been doing well, it has been a long, weird week around here – and I’m definitely looking forward to a new one!! A new week that is – NOT a new weird one….just clarifying!  😉   Rather than bore you with the innate details, let me just update you a bit on this much…. I did finish one crocheted scarf this week (loved it – nice and fuzzy, and now have a few more ready to be in the works) but, I have no picts for you. I was going to do that today. However, I ended up wearing it to church yesterday and gave it away to a friend who was not feeling well. She loves warm fuzzy things, and it was something to make her feel better – the flu is no fun!  😉  So, after I get the next one finished I will show you some picts! I do have one word of advice from this adventure tho….if you make a scarf using Homespun Yarns – take a lint roller to the finished product, or run it thru the dryer on “Fluff” to pull all of the extra “fuzz” off of the finished product!!! You’ll end up pulling fuzzies off of your eyelashes, lip gloss (or son’s day old stubble after a hug) for several minutes otherwise!!! LOL  🙂   In fact, that might not be a bad idea if you make a blanket or sweater out of that yarn as well…..it’s wonderful, awesome stuff – it just sheds right off the bat – A LOT!!! You have been warned!  🙂 

Next little piece of info is that I’m kinda busy right now hemming curtains for a friend, and working on pillowcases for another’s sons’ Eagle Scout badge. His community project regards getting others involved making pillowcases for a private cancer foundation pillowcase drive this month (while making several pillowcases himself). You can go to www.ConKerrCancer.org to learn more about this organization, it’s founder Cindy, get pillowcase patterns and mailing info for delivery of your pillowcases – should you wish to make a few yourself for future delivery – or if you are just interested in learning more about the cause.

So, with that I am going to sign off for now and go do some more sewing while I have a few moments. I will leave you with this recipe I found in Mamaws’ stash – for your breakfast considerations….

**This recipe has notations of being a 1930’s breakfast cake done in the “Crazy Cake” method (means it is all mixed up in /using only 1 pan)…Enjoy!!

Crazy Spiced Crumble Cake

2 cups flour

1 cup firm pack brown sugar

1/2 cup butter – melted

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/4 tsp ground up cloves

1 cup buttermilk (can add 1 tblsp vinegar or lemon juice to enough regular milk to equal 1 cup as a buttermilk substitution)

1 tsp vanilla

1 egg

oven preheated to 350 degrees

ungreased 8 or 9 inch square pan

Directions:

Lightly spoon flour into measuring cups and level off, dump into pan with brown sugar and butter. Mix with a fork until crumbly. Remove 1 cup of crumbs and set aside for topping later. Add baking powder, baking soda, salt, cinnamon and cloves to mixture still in pan – stir with a fork to blend.

In a small bowl combine buttermilk, vanilla and egg – blend well, THEN pour over flour mixture in pan. Mix until smooth – scraping corners and pan bottom (I’d recommend using a rubber spatula nowadays instead of the fork they used – just saying).

Sprinkle reserved crumb mixture over top of cake. Bake at 350 degrees for 40 to 50 minutes – until toothpick inserted in center comes out clean. Serve hot or cold.

 – That’s it!! Enjoy!! –   😉 

Shady