Prep 30 m
Cook 45 m
Ready In 1 h 25 m
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
- Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.
- Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
- Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.
If you can’t or won’t eat dairy products, commercial alternatives to sweetened condensed milks aren’t readily available. You can make your own by reducing your favorite non-dairy milk — soy, rice, nut or coconut — by gently simmering it, as you would with dairy milk. Simmer 2 1/2 to 3 cups of your chosen milk substitute down to 1 cup, and then add the same 2/3 to 3/4 cup of sugar you’d use with dairy milk. For a vegan version, use vegan-friendly raw or unfiltered sugars that aren’t refined through bone charcoal. Non-dairy milks vary pretty widely, so if one doesn’t do justice to your recipe, try again with a different type.
BEST EVER REAL ORGANIC CHOCOLATE CAKE
The old-fashioned Birthday Cake. All you need to add is the special lighting and music. Remember when some real cool Mom’s would hide money inside the cake? Now that was a party cake to remember!
3/4 cup Organic Butter, softened
1 2/3 cup Organic Sugar
1 tsp Vanilla
2 cups All-purpose flour or Organic Spelt
2/3 cup Organic Cocoa
1 1/4 tsp Baking soda
1 tsp Salt
1/4 tsp Baking powder
1 1/3 cup Water
Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round baking pans or one 13x9x2 inch baking pan. In large mixer bowl, combine butter, sugar, eggs and vanilla; beat on high-speed of electric mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended.Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with Butter Cream Icing. 8 to 10 servings. Rich Buttercream Chocolate Icing
BEST EVER BUTTERCREAM ICING
6 tbsp Butter
2 2/3 cup Powdered Icing sugar
1/2 cup Organic Cocoa
1/3 cup Milk
1 tsp Vanilla extract
Sift the Icing Sugar and Cocoa into a large bowl, and add all remaining ingredients. Mix on high, until all is smooth and creamy. Spread on well-cooled prepared cake.
Make and share this Jambalaya for the Crock Pot recipe from Food.com.