I saw a cartoon strip this morning that not only made me laugh out loud, but had to have been written just for me. Maybe a few of you can relate. The comic was titled “The Decline of a Diet” and it depicted a woman declaring to her significant other that she was turning over a new leaf and only going to eat healthy snacks like apples. As the cells of the comic strip progressed, it showed her first adding just a little cinnamon-sugar to an apple… then eating a caramel apple… then eating an apple pie… commenting each day on the (declining) amount of “real apple” in her snack. The last cell found her looking moderately guilty, as we all are prone to do, while eating apple strudel ice cream with “bits of real apple.” Hilarious!

The first thing I want to know is: who’s been hiding in my house documenting my snacking habits? The second thing I want to know is if I’m alone in this. And the third? I want to know is have you gotten your hands on any plump, fresh, juicy strawberries yet this season, because if you have, I’ve got just the thing for you when you reach day five of your diet “decline.” Do me a favor, though, and don’t look guilty for enjoying this treat. This is a positively wonderful quick bread that’s bursting with summery goodness and real fruit. Just don’t eat the whole loaf.

Strawberries & Cream Bread
1/2 cup butter, room temperature
3/4 cup granulated sugar
2 eggs
1/2 cup sour cream (light works fine)
2 teaspoons vanilla extract
1 3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup diced fresh strawberries (frozen will work, too)
3/4 cup toasted, chopped pecans

Preheat oven to 350 degrees, F and grease a 9.25 x 5.25 x 2.75 (standard sized) loaf pan.

Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Mix in sour cream and vanilla.

Combine dry ingredients (except nuts) and mix into the butter/sugar/egg mixture until just moistened (do not overmix). Fold in stawberries and nuts.

Pour batter into prepared loaf pan and bake for approximately 50-60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan and then remove to a wire rack to cool completely.

Yield: 10-12 servings

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http://culinography.wordpress.comSimilar Posts:

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