CHERRY STRAWBERRY PRESERVES FOR THE BREAD MACHINE (ABM)
I usually buy lots of fruit and sometimes the fruit goes past its prime- or you can use the freshest fruit--These preserves come out amazing ! I have a 2 pound bread maker with a jam cycle- This recipe is not too sweet-- i like the preserves with plain greek yogurt !
Provided by petlover
Categories Low Protein
Time 55m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Wash fruit.
- Remove stems fro strawberries and cut up into large chunks.
- Remove pits from cherries and cut cherries into halves.
- Crush fruit- now you should have about 2 cups of fruit total ( once crushed.).
- Place everything into the breadmaker - JAM CYCLE.
- When cycle is finished, pour immediately into glass container (covered) . and place into refridgerator. Note that the jam comes out runny but eith thicken up as it cools.
- Store in refridgerator.
Nutrition Facts : Calories 123, Fat 0.1, Sodium 0.3, Carbohydrate 31.6, Fiber 1.1, Sugar 29.8, Protein 0.5
STRAWBERRY JAM BREAD
This is a delicious sweet bread recipe that I received from a friend years ago. It's a wonderful breakfast option or you can make little loaves to give as gifts. This bread can also be frozen easily and saved for a later date.
Provided by skuehne
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h25m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Combine flour, salt, cream of tartar, and baking soda in a bowl; set aside.
- Stir strawberry jam and buttermilk together; set aside.
- Combine sugar, butter, vanilla extract, and lemon juice in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with strawberry jam mixture, mixing just until blended. Fold in walnuts.
- Divide batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 15 minutes. Remove from pans onto cooling racks.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 52 g, Cholesterol 77.3 mg, Fat 17.8 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 212.5 mg, Sugar 32.2 g
STRAWBERRY PRESERVES BREAD
I got this receipe from "The Texas Experience" cookbook. I've tweaked it to my personal preferences and I'm very pleased with the results. It's a very tender bread with a subtle hint of strawberry flavor. I used Imitation Strawberry Extract because that's all I could find locally. If you try it please let me know if you're pleased with the results also.
Provided by Luby Luby Luby
Categories Quick Breads
Time 1h40m
Yield 2 Loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Grease two 9x5 loaf pans.
- Cream butter, sugar, salt, baking powder, baking soda and cream of tarter until light and fluffy.
- Add strawberry preserves, strawberry extract, eggs and sour cream, mixing well.
- Add chopped pecans and slowly add 3 cups flour, mixing well.
- Pour batter into loaf pans and bake for approximatley 1 hour and 10 minutes or until toothpick inserted into the middle comes out clean.
Nutrition Facts : Calories 3633.9, Fat 155.3, SaturatedFat 72.6, Cholesterol 692.3, Sodium 2904.7, Carbohydrate 525.9, Fiber 13.8, Sugar 309.5, Protein 40.9
STRAWBERRY BANANA BREAD
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-by-4-inch loaf pan with butter and line the bottom and 2 sides with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, cream together the granulated sugar and eggs. Stir in the mashed bananas, oil and vanilla. Stir in the flour mixture a third at a time and mix until just combined. Remove 1 cup batter to a separate bowl and stir in the strawberry preserves and half of the freeze-dried strawberries.
- Pour the plain batter into the prepared pan, alternating occasionally with a spoonful of the strawberry batter. Use a skewer to swirl the batters. Bake until a clean skewer inserted in the center comes out mostly clean (some moist crumbs should stick to it), about 1 hour 15 minutes. Let cool completely, then remove the bread from the pan.
- Mix together the confectioners' sugar, lemon juice and remaining freeze-dried strawberries in a small bowl. Drizzle the mixture over top of the banana bread before serving.
STRAWBERRY BREAD
The recipe for this fruit-swirled quick bread comes from Debbie Cascio-van Hees, a reader from the Netherlands. It calls for fresh strawberries, but you can substitute thawed frozen berries. Softened cream cheese is a delicious spread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
- In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
- Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.
STRAWBERRY PRESERVES
Preserves are exactly that, a delicious way to preserve berries' warm-weather flavor. Making jam can even put to use fruit that is slightly past its prime.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 3
Steps:
- Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until juices are released, about 40 minutes. Stir in sugar.
- Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes. Let cool completely; skim foam from surface with a spoon.
STRAWBERRY BREAD
My husband and I are strawberry lovers, so each spring we pick about 30 quarts. This recipe makes two delicious loaves. One we eat right away; the other we freeze and pull out when family comes to visit.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, baking soda, sugar, cinnamon and salt. Add egg, egg whites and oil; stir just until moistened. Fold in strawberries and nuts. Spoon into two greased 8x4-in. loaf pans. , Bake at 350° for 70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack.
Nutrition Facts :
STRAWBERRIES 'N' CREAM BREAD
Once strawberry-picking time arrives here each summer, my husband and I look forward to this bread. Since only fresh strawberries will do, I have been thinking of trying a different kind of berry so we can enjoy it more often. Baking is great fun for me. I have to admit, though, sweets are my weakness. On occasion, a bag of chocolate chips makes it to the batter! -Suzanne Randall, Dexter, Maine
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Add sour cream and vanilla; mix well., In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts. , Pour into a greased 8x4-in. loaf pan. Sprinkle with remaining nuts. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 199 calories, Fat 11g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 196mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY PRESERVES I
This is just an old fashioned recipe for strawberry preserves. This recipe leaves the berries whole for a rich chunky jam.
Provided by Stephanie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 40
Number Of Ingredients 4
Steps:
- In a stockpot, combine the strawberries, sugar, vinegar and salt. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).
- Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.
Nutrition Facts : Calories 104 calories, Carbohydrate 26.7 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 26.1 g
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