Apr 222019

It’s that time of year again. Strawberries are in season locally. Time to whip up a couple of recipes for these bright red berries.

2 cups All-purpose Flour

3/4 cup Sugar

1 1/2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1 Egg

1 Egg White

1/3 cup Butter, mleted

1/3 cup Cranberry-Strawberry Juice

2 teaspoons grated Lemon Rind

1 1/2 cup Strawberries, hulled, coarsely chopped

Preheat oven to 350℉.

Coat 9x5x3-inch nonstick loaf pan with cooking spray. In a large bowl, mix together flour, sugar, baking powder and baking soda. Beat egg and egg white slightly in a small bowl; stir in butter, juice and lemon rind. Add to flour mixture, stirring until well combined. Stir in berries. Pour batter into prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean; cover loosely with foil if it browns too fast. Remove from pan to wire rack to cool completely.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.