Strawberries Today

photo by Gastonmag

Today, while at the grocery store, I bought some wonderful strawberries, well the frozen ones. I would have loved to buy the fresh but they’ve gotten so expensive…they’re up to about $4.59 ea. a carton…OUCH! Just hurt my pocketbook why don’t ya? So, I opted for the frozen kind in the tub which isn’t a bad substitution and it’s only $2.69 a tub!

Still fresh or frozen, strawberries is one of my favorite fruits. Also, while I have an enormous chocolate fetish, strawberries keep me more healthier than choosing the chocolate while satisfying my sweet cravings. Maybe next time at the store, I’ll catch the fresh ones on a sale!

But, for a great dessert idea…I think a strawberry bread budding will do, a very simple recipe as well and definitely hits the spot tonite…

photo by _e.t

I’ve been working hard to get a bunch of back posts up to this site, but I’m having some coding issues with fonts sizes, formatting, and just general layout. I love this design so much that I’m determined to make it work for me! So, to get my mind off my technical issues, I’ll throw myself into these photos and posts instead.

Now that I’ve vented, I feel better. I’m ready to share the recipe now, LOL!

Ingredients:
1 (10 oz.) pkg. frozen strawberries, thawed
2 tbsp. cornstarch
2 1/2 c. milk
2 tbsp. butter, melted
1/2 tsp. vanilla
4 slices bread, cut in 1/2″ cubes (4 c.)
2 slightly beaten eggs
1/2 c. sugar
1/4 tsp. salt

In small saucepan combine undrained strawberries and cornstarch. Cook and stir over medium heat until mixture thickens and bubbles. Spread evenly over bottom of 10″x6″x2″ baking dish. In mixing bowl, combine eggs, milk, sugar, butter, vanilla and salt. Add bread cubes to moisten. Carefully pour custard mixture over berries. Bake in 350 degree oven for 50 to 55 minutes. Serve warm with cream if desired.

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Kim McDougal

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