| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 2 |
c |
Sugar |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1 |
c |
Strawberry juice (if using fresh berries make by blending extra berries) |
| 2 |
pk |
(10 oz) frozen berries (thawed) or 2 1/2 cups of fresh berries |
| 1 |
c |
Oil |
| 4 |
|
Beaten eggs |
| 8 |
oz |
Cream cheese softened |
| 1 |
c |
Chopped pecans |
| 1 |
c |
Shredded coconut |
INSTRUCTIONS
Batter
o Mix flour, sugar, baking soda, cinnamon and salt o Make a well in center
of batter and add 1/2 cup of berry juice, strawberries, oil and eggs - mix
ingredients together by hand o Grease and flour 2 4x8" loaf pans o Pour
batter into pans and bake at 350 degrees for 1 hour
Cheese Spread
o combine cream cheese with enough berry juice to make it spread easily o
frost breads
Posted to JEWISH-FOOD digest V97 #204 by Cheryl_Leibovitz@ed.gov (Cheryl
Leibovitz) on Jun 27, 1997
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“If God is your Copilot – swap seats!”