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Strawberry Bread
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Servings
1 loaf
Servings
1 loaf
Strawberry Bread
Print Recipe
Servings
1 loaf
Servings
1 loaf
Ingredients
Servings: loaf
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease a 9x5 inch aluminum loaf pan with butter.
  3. Mix the dry ingredients: In a large bowl, whisk the flour, baking soda, and salt until evenly combined.
  4. Mix the wet ingredients: In another large bowl, mix the egg and sugar until evenly combined. Whisk the oil, buttermilk, vanilla extract, and lemon zest until evenly mixed.
  5. Gradually, add the wet ingredients to the dry ingredients, whisking as you pour just until there are no lumps as best as you can. Try not to overmix.
  6. Toss most of the diced strawberries with flour (reserve about 3 tablespoons for later). Gently, fold in prepared strawberries into the batter.
  7. Pour batter into the prepared pan. Top with the remaining diced strawberries, gently pushing them down into the batter but letting them still be visible. This will make the bread more beautiful.
  8. Bake for about 55-60 minutes, or until a toothpick inserted in the middle comes out clean, and until golden brown. At 40 minutes into baking, cover with foil to prevent it from browning too much. Tip: don't open the oven too many times while baking or the bread will not rise properly.
  9. Let cool slightly and slice. The strawberries inside will look a bit pale, which is normal.
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Cranberry Orange Scones
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Servings
10 scones
Servings
10 scones
Cranberry Orange Scones
Print Recipe
Servings
10 scones
Servings
10 scones
Ingredients
Glaze
Orange Butter
Servings: scones
Recipe Notes
  1. In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda.
  2. Cut in butter until the mixture resembles coarse crumbs; set aside.
  3. In a small bowl, combine the cranberries, orange juice, cream and egg.
  4. Add to flour mixture and stir until a soft dough forms.
  5. On a floured surface, gently knead 6-8 times.
  6. Pat dough into an 8-in. circle. Cut into 10 wedges.
  7. Separate wedges and place on a greased baking sheet.
  8. Brush with milk; sprinkle with remaining sugar.
  9. Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack.
  10. Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.

© 2019 Il Fiorello Olive Oil Company

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Almond, Apple Cinnamon Scones
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Almond, Apple Cinnamon Scones
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Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl.
  3. Cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. (Use two forks or a pastry blender)
  4. Stir in the apples.
  5. Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth.
  6. Stir the egg mixture into the flour mixture just until blended.
  7. Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times.
  8. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick.
  9. Cut dough into 8 wedges, and place on prepared baking sheet.
  10. TOPPING:
  11. Whisk the milk and 1 egg together in a small bowl.
  12. Brush tops of scones with the egg mixture.
  13. Sprinkle each scone with cinnamon sugar and almonds.
  14. Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes.
  15. Remove from oven and cool on a wire rack. Serve warm or at room temperature.
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Strawberry Shortcake
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Strawberry Shortcake
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Ingredients
Servings:
Instructions
  1. Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
  2. Preheat the oven to 400 degrees F.
  3. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl.
  4. Add heavy cream and mix until just combined.
  5. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
  6. Remove shortcake from pan and place on a rack to cool slightly.
  7. Cut into 6 pieces and split each piece in half horizontally.
  8. Spoon some of the strawberries with their juice onto each shortcake bottom.
  9. Top with a generous dollop of whipped cream and then the shortcake top.
  10. Spoon more strawberries over the top and serve.
Whipped Topping
  1. Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
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Strawberry Muffins
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Strawberry Muffins
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Ingredients
Servings:
Instructions
  1. Preheat oven to 400°F. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners.
  2. In a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended.
  3. In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries.
  4. Using a large spoon, gently fold ingredients just until moist. Do not over mix.
  5. Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired.
  6. Bake 20 to 25 minutes.
  7. Makes 12 muffins
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    almond apple apricot basil bean beets brussel sprouts carrots corn cranberry cranberry bean cucumber fava bean green bean honey lemon olive oil onion orange peach pear pepper persimmon pumpkin raspberry squash strawberry tomato watermelon zucchini