Tasty Thursday

For this Tasty Thursday it’s also a flash back Thursday. My Grandma would make this every Easter for Brunch. My Grandma was the poster lady for the grandma in a flour spattered apron. My fondest childhood memories involve her.
This is also great springtime recipe and one of my son’s favorites.

The bread can be made the day before but the cream cheese spread that day of.

A family tradition

A family tradition

Strawberry Bread Cake (makes 2 loaves)

What you need:

3 cups flour 2 cups sugar
1 teaspoon baking soda 4 eggs, beaten
3 teaspoon cinnamon 1 ¼ c up oil
1 teaspoon salt 1 3 oz strawberry jello
2 cups strawberries, thinly sliced and chopped 1 cup nuts, chopped

What you do:

Preheat oven to 350 degrees. Grease and flour two 8×4 loaf pans. Mix dry ingredients in a medium size bowl. Add eggs, oil and nuts, stir until blended. Gently fold in the strawberries. Divide between the two prepared pans. Bake 1 hour.

Strawberry Cream Cheese Spread

What you need:

1 8 oz package of cream cheese, softened
2 tablespoons confectioners’ sugar
1 cup fresh strawberries, hulled

What you do:

In a blender or food processor, combine the cream cheese, confectioners’ sugar, and strawberries. Pulse until smooth and well blended. Use immediately.

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