Ingredient: fresh strawberries

Individual Strawberry Royale

Strawberry Royale puts an interesting spin on an old classic by using some little ‘Swiss Rolls’ to make seasonal individual desserts.

Despite the name, the cake does not stem from any type of Swiss tradition or cuisine. The origin of Swiss Roll is not Switzerland, but its beginning is still a mystery. Some think it is an old English recipe, some think it is possibly inspired from the Austrians. Historians believe it was invented around the 19th century. 

The earliest published reference for a rolled cake spread with jelly was in the Northern Farmer, a journal published in Utica, New York, in December 1852.

During the 1960s, manufacturing Swiss Roll as snacks became fairly popular. Big brands such as Little Debbie and Lyons Company began their Swiss Roll businesses around that time.

Different countries have their own version of Swiss Roll. Depending on the country’s taste, they develop their own flavors of cakes and choices of fillings.

In France, Bûche de Noël or Yule Log, is a traditional French dessert during Christmas. It is basically a Swiss Roll decorated with chocolate frosting to resemble a tree branch.

In Sweden, they called it Rulltarta, and some of their Swiss Rolls are made with potato flour instead of wheat flour.

There are many varieties of Swiss Rolls that can be found in most bakeries in Asia. Hong Kong styled Swiss Rolls are typically lighter than western style, because they usually only use standard whipping cream filling.

Indian Swiss Rolls are called Jam Rolls, using filling such as a pineapple jelly.

In Japan, it is common to use Matcha (green tea powder) to flavor the sponge cake, and red bean flavored whipped cream is sometimes used as fillings.

In Malaysia, fruity flavored Swiss Rolls like coconut, strawberry, and blueberry are quite popular. 

Along with great eye appeal this is such a nice, easy summer dessert.

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 Individual Strawberry Royale
Votes: 1
Rating: 5
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Course dessert
Cuisine American
Keyword individual strawberry royale
Servings
Ingredients
Cake/Filling
Strawberry Sauce
Course dessert
Cuisine American
Keyword individual strawberry royale
Servings
Ingredients
Cake/Filling
Strawberry Sauce
Votes: 1
Rating: 5
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Instructions
Cake/Filling
  1. Line 6 ramekins with plastic wrap. In a large bowl whip cream until stiff peaks form; set aside in refrigerator. In another large bowl, beat pudding mix & milk until smooth.
  2. In a small dish, sprinkle gelatin over boiling water & stir until dissolved. Mix gelatin into pudding mixture & fold in whipped cream. Add sliced strawberries, mix gently.
  3. Cut Swiss rolls into 1/4-inch slices & arrange in ramekin dishes to cover bottom & sides. Pour pudding mixture over cake. Cover with plastic wrap & refrigerate until set.
Sauce
  1. In a small saucepan, combine cornstarch, sugar & salt. Add water & strawberries; cook until 'clear' & bubbling.
  2. Remove from heat & add butter, lemon juice & zest (if using). Allow to cool then place in a blender. Blender until sauce is smooth or omit the blending process & use as is with chunks of strawberries. Cool sauce completely.
  3. Invert desserts onto serving plates. Drizzle with strawberry sauce & serve.

Strawberry Madeleines

A summer twist on classic French madeleines. Not quite cookies and not quite cakes, madeleines are a buttery seashell shaped treat that’s usually flavored with nothing more than a wisp of vanilla. With the addition of some fresh strawberry puree and lemon zest these strawberry madeleines are transformed into something quite special.

Fruit puree is the go-to companion for desserts. Who doesn’t enjoy the taste of fruit, accompanied by the backdrop of something sweet? Its hard to replace the taste of real fruit with fruit flavored extracts.

Fruit purees can be used for a range of different things although baking seems to be one of the most popular. The natural sugar in fruit, alongside the retained flavors, colors and smells help create some really good baked items. Purees can also be frozen to last longer.

Strawberry madeleines are simple and quick to make but special enough to stand out!

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 Strawberry Madeleines
Votes: 1
Rating: 5
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Cuisine American, European, French
Keyword strawberry madeleines
Servings
Ingredients
Strawberry Puree
Madeleines
Cuisine American, European, French
Keyword strawberry madeleines
Servings
Ingredients
Strawberry Puree
Madeleines
Votes: 1
Rating: 5
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Instructions
Strawberry Puree
  1. In a food processor, place strawberries & sugar. Process until smooth.
Madeleines
  1. Butter madeleine baking pans. Sprinkle with some flour then shake off excess.
  2. In a large bowl, beat eggs & sugar until mixture becomes almost white & foamy. Add strawberry puree, flour, baking powder & lemon zest; whisk until flour is incorporated. Stir the butter gently into the batter using a spatula.
  3. Using a pastry bag, fill each madeleine cup of the tray 3/4 full. Refrigerate the pan with batter for at least 30 minutes.
  4. Preheat oven to 375 F.
  5. Remove the pan with the batter from the fridge & bake for 7-8 minutes. Remove from oven & allow to cool a little bit on a wire rack before serving. Dust with powdered sugar if you wish.

Angel Cake Roll w/ Lemon Cream & Balsamic Strawberries

Angel Food cake is definitely a nostalgic dessert for many of us. I have always been intrigued by the experience of nostalgia, an emotion defined as, ‘a wistful desire to return in thought or in fact to a former time in one’s life, to one’s home or homeland, or to one’s family and friends; a sentimental yearning for the happiness of a former place or time’.

Growing up on a farm where chickens and eggs were part of the equation, angel food cake with fresh fruit was a special summertime treat.

The crown jewel of cakes when it comes to a light, and fluffy texture. Butter-less, oil-less and yolk-less, this cake is a fat-free marvel ( of course, don’t mention the sugar calories, if that matters ).

I recall my mother’s angel food cake, amazingly tall and light as a feather. It had its own special pan and was always cooled, precariously balanced upside down on the kitchen counter.

It seems that the earliest print evidence for commercial angel food cake MIX was around 1942. The brand was called EZY Angel Cake Mix produced by a company called Blair Inc. from Atchison, Kansas in the USA. In 1949 a full page ad promoting this product stated:

‘all you have to do is add water … For ease in preparation, the ingredients have been divided into two separate plastic bags. One contains the mix of egg whites, flavoring slice, salt and sugar; the other contains the special flour mixture. Contents of the first bag, with the addition of water, are beaten to the proper stiffness and the contents of the second bag are then folded into the mixture. The batter is poured into a tube pan and baked in a hot oven. It’s just that simple! Results have proven to be uniform in all cases, enabling anyone to make an angel food cake of such airy, snowy goodness that it delights the most particular tastes. The mix comes in two sizes — a large 14-egg package and a medium sized 8-egg package. Once you have tried it, you won’t want to be without it. Your family will love it…”.

Brion has always loved angel food. I was thinking since his birthday is getting close, it was a good time to make some in a cake roll style with lemon filling and balsamic strawberries. If you feel like trying this recipe, its your choice to either use a mix or do it from scratch. I’m sure it will be great either way.

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 Angel Cake Roll w/ Lemon Cream & Balsamic Strawberries
Votes: 2
Rating: 4
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Course dessert
Cuisine American
Servings
Ingredients
Angel Food Cake Roll
Lemon Cream Filling
Balsamic Strawberries
Course dessert
Cuisine American
Servings
Ingredients
Angel Food Cake Roll
Lemon Cream Filling
Balsamic Strawberries
Votes: 2
Rating: 4
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Instructions
Angel Cake Roll
  1. Preheat oven to 350 F. Line a 15 X 10-inch jelly roll pan with parchment paper, set aside. Crack the eggs & separate the whites into a mixing bowl. Set whites aside to warm to room temperature.
  2. Measure flour, cornstarch & 1 cup powdered sugar carefully into a large bowl. Whisk together; SIFT the flour mixture into another large bowl then SIFT mixture back into first bowl and then again into the second bowl ( you are sifting the mixture 3 times ). Set aside.
  3. Whip the egg whites with a mixer on medium speed until foamy. Add the cream of tartar & salt; continue whipping on high speed until soft peaks form. While continuing to whip on medium-high speed, add the 1/2 cup powdered sugar slowly - about 2 Tbsp at a time - until fully incorporated. Increase the speed to high & whip until hard peaks form, adding the extracts as it whips.
  4. Using a wire whisk, fold the flour mixture into the whipped egg whites about 1/4 cup at a time, making sure to fold very gently & slowly, so as not to deflate the egg whites. This is a critical step, so take your time.
  5. Pour batter into prepared pan & smooth out top carefully. Bake for 25-30 minutes or until cake springs back when touched lightly in center. Cool cake for 5 minutes in pan; turn out onto a dish towel dusted with powdered sugar. Carefully peel off parchment paper, cool for 1 minute & cut off crisp edges of cake. Starting at narrow end, roll up cake & towel together. Place seam side down, on a wire rack & cool for 5 minutes.
Lemon Cream Filling
  1. WHILE CAKE IS BAKING, combine the pudding mix & milk together in a bowl. Chill to set up for 20 minutes. In another bowl, beat together cream cheese & lemon zest until smooth. Stir in the 'set' pudding & chill again until cake is ready to fill.
Balsamic Strawberries
  1. Slice the strawberries & place in a bowl. Add balsamic vinegar, extract (or Chambord liqueur), honey & salt. Combine & set aside.
Assembly & Serving
  1. Carefully unroll cake & spread the filling over entire cake. Again roll up as tight as you can; place on a piece of plastic wrap & roll up tightly. At this point you can either place your cake roll in the freezer overnight or chill it in the refrigerator for a few hours before cutting & serving. Top with some balsamic strawberries.
Recipe Notes
  • If time is short, prepare a one-step angel food cake mix instead of the 'scratch' cake.

Easter French Toast with Strawberry Compote

HAPPY EASTER!

Easter is synonymous with spring which speaks of new life and fresh hope. After the cold winter there is nothing we look forward to more than having a sunny day and seeing the flowers peeking up through the ground. Buds on the trees open up after having slept all winter. Leaves burst out of the buds in fresh green color when the sun gets brighter and warmer.  The season of spring really is a time of renewal.

Whether or not your religious, Easter has some pretty magical facets to it. I remember as a kid the ‘secret bunny’ leaving colorful eggs and little baskets filled with a few goodies. My sisters and I always got a new Easter dress and ‘straw bonnet’ to wear to the church service. Then of course, the wonderful Easter meal itself.

After having good luck with my Easter bread, we are having some for Easter brunch.                                                                                                                     ORANGE ANISE FRENCH TOAST w/ STRAWBERRIES & GREEK YOGURT — perfect!


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Easter French Toast with Strawberry Compote

Votes: 1
Rating: 5
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Course Brunch, Lunch
Cuisine American, European, French, German

Servings


Ingredients
Strawberry Compote

French Toast

Course Brunch, Lunch
Cuisine American, European, French, German

Servings


Ingredients
Strawberry Compote

French Toast

Votes: 1
Rating: 5
You:
Rate this recipe!


Instructions
Strawberry Compote
  1. Rinse, hull & slice strawberries. Zest & juice lemon. In a small saucepan, whisk together lemon zest & juice, sugar, water & cornstarch. Add strawberries, mixing gently while bringing to a simmer for 5 minutes. Remove from heat, cool slightly.

French Toast
  1. In a shallow bowl, beat eggs; whisk in milk, salt & cinnamon. Soak the slices of Easter bread in egg/milk mixture for 30 seconds on each side. Cook on hot griddle until golden brown on both sides & cooked through.

  2. Serve strawberry compote over french toast & Greek french vanilla yogurt.

Strawberry Rose with Dark Chocolate Pudding

Strawberries — loved for their sweet taste and heart shape, have symbolized purity, perfection, love and passion throughout the ages. It is very common for us to give little thought to where our food comes from and the back breaking labor that it took to get it to our various parts of the country.

Travel can always be filed under the category ‘learning experience’. I find it so important to set oneself outside our ‘bubble’ to fully understand and not become complacent about the many things we take for granted.

Over the years, Brion and I have spent many holiday hours travelling along the Big Sur coast of California, USA. While there we would use Monterrey as our ‘home base’ and make little day trips to the surrounding area. Just inland from Monterrey is the agricultural jewel known as the Salinas Valley. This is one of the major valleys and most productive agricultural regions of California. Having a unique coastal environment with its western ocean exposure (less than 10 miles away) provides moderate temperatures year round. Warm sunny days and cool foggy nights are the perfect combination for growing strawberries.

I find myself going back to those years I was raised on the farm when we drive along looking at the fields of produce. I have often felt much appreciation and compassion for the farm workers standing, bent over in the heat of the blazing sun for hours tending these crops.

I have many memories of my own parents working long, hard hours to provide for us on our family farm. I am grateful to have learned to appreciate the efforts of others that make life good.

This STRAWBERRY ROSE with DARK CHOCOLATE PUDDING  celebrates those wonderful Driscoll strawberries as well as satisfying the chocolate lover.

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 Strawberry Rose with Dark Chocolate Pudding
Votes: 1
Rating: 5
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Course Brunch, dessert
Cuisine American
Servings
Ingredients
Course Brunch, dessert
Cuisine American
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
Chocolate Pudding
  1. Melt chocolate. Whisk together 1/2 cup milk & cornstarch. In a small saucepan, bring remaining 1 1/2 cups milk, sugar, cocoa & salt just to a simmer over medium heat. Add cornstarch/milk mixture; bring to a boil, whisking constantly. Cook 1 minute. Remove from heat & stir in melted chocolate & vanilla. Spoon into serving glasses. Cover surface directly with plastic wrap to prevent skin from forming. Chill.
Topping
  1. Before serving, hull 16 strawberries by removing the green stem. Take 4 strawberries & cut the top of the strawberries off. These will be used as the center for the roses. For remaining strawberries, slice into 1/8" slices to use for the rose petals.
  2. Begin arranging the sliced strawberries around the pudding making sure the ends of the slices are facing out & extend slightly beyond the rim of the glass. After the first circle of strawberries is placed, begin making a second circle of strawberries but position slightly more forward toward the center of the glass. Continue with a third layer. Once finished, add the cut strawberry to the center & garnish with mint leaves.
Recipe Notes

Strawberry Yogurt Parfaits / Chocolate Cheesecake Squares

With Valentines Day almost here, I decided to do a prelude post with a few dessert ideas.

In the food industry, this day was always fun to prepare food for. Definitely a more intimate  occasion, all revolving around chocolate, ‘hearts’ and roses. Strangely enough, every time Brion and I have tried to go out for supper on Valentines we usually come home wondering why we did that. The restaurants were packed, the wait is long, the music is loud, etc, etc. Nonetheless, I’m always happiest if I can prepare a ‘special meal’ for us to enjoy at home. That being said, my choice of dessert for this Valentines Day are Strawberry Yogurt Parfaits with Chocolate Cheesecake Squares.  

The fresh strawberry compote has a nice lemony tang that pairs well with the creamy Greek vanilla yogurt. Brion isn’t much for cheesecake but just loves these chocolate cheesecake squares.

 

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 Strawberry Yogurt Parfaits / Chocolate Cheesecake Squares
Votes: 1
Rating: 5
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Course Brunch, dessert
Cuisine American, Greek
Servings
Ingredients
Strawberry Compote
Chocolate Cheesecake Squares
Course Brunch, dessert
Cuisine American, Greek
Servings
Ingredients
Strawberry Compote
Chocolate Cheesecake Squares
Votes: 1
Rating: 5
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Instructions
Strawberry-Yogurt Parfaits
  1. Rinse, hull & slice strawberries. Zest & juice lemon. In a small saucepan, whisk together sugar, water, lemon juice, zest & cornstarch. Add strawberries, mixing gently while bringing to a simmer for 5 minutes. Remove from heat, cool.
  2. In parfait glasses, spoon layers of strawberry compote & Greek yogurt. Garnish with a strawberry leaf if desired. Refrigerate until serving time.
Chocolate Cheesecake Squares
  1. Line a 9-inch square baking pan with 2 sheets of parchment paper so cheesecake can easily be lifted out later. In a small bowl, combine the graham crumbs, pecans & butter. Press into prepared pan; set aside. In a large bowl, beat cream cheese, sugar & sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust.
  2. Bake at 325 F. for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Freeze overnight.
  3. Melt chocolate & shortening; stir until smooth. Cool slightly. Using parchment paper, lift cheesecake out of pan. Gently peel off paper; cut into 49 squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.
  4. Using a toothpick, completely dip squares, one at a time, in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; spoon about 1 tsp chocolate over each, reheating chocolate if needed to finish dipping. Let stand for 20 minutes or until set. Store in airtight container in the refrigerator or freezer. Yield 49 squares.

Summer Picnic # 4

                                                        MENU

                    ROSEMARY HAM   *   CAJUN CHICKEN     WRAPS    

             THAI CHICKEN   *   PEPPERONI     PASTRY PINWHEELS    

                  FRESH FRUIT with CHEESE, CAKE or in CUPS   

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 Wraps, Pinwheels & Fresh Fruit Picnic
Keeping it light & simple but still adding a touch of gourmet.
Votes: 1
Rating: 5
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Course dessert, Lunch
Servings
Ingredients
Tortilla Pinwheels
Pepperoni Pastry Pinwheels
Thai Turkey Pastry Pinwheels
Fresh Fruit with Cheese, Cake Cubes or in Cups
Course dessert, Lunch
Servings
Ingredients
Tortilla Pinwheels
Pepperoni Pastry Pinwheels
Thai Turkey Pastry Pinwheels
Fresh Fruit with Cheese, Cake Cubes or in Cups
Votes: 1
Rating: 5
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Instructions
Tortilla Pinwheels
  1. Spread each tortilla with herb & garlic cream cheese as well as a thin layer of hot red pepper jelly.
  2. For the 3 ROSEMARY PEPPER HAM pinwheels, place 1 of the Asiago cheese slices on left side. Next lay 1/3 of ham slices followed by a length of 6 spinach leaves. Repeat with 2 more tortillas. For the 3 CAJUN JAMBALAYA CHICKEN pinwheels, place 1 of the strong cheddar slices on left side. 1/3 of chicken slices followed by a length of 6 spinach leaves. Repeat with 2 more tortillas.
  3. Starting on the left side, roll tortillas up tightly. Wrap in plastic wrap for several hours or overnight. At picnic time, trim a bit off each end; slice each roll into 8 pieces. Secure with a tooth pick if you think its necessary. Place in fridge until picnic time.
Pepperoni Pinwheels
  1. On lightly floured surface, roll puff pastry sheets slightly. Spread mustard over all pastry. Divide & arrange pepperoni slices on the 2 pastry sheets, sprinkle with cheese & oregano. Tightly roll up pastry; gently pinch edge into roll to seal. Wrap in saran wrap & refrigerate 2-3 hours. Preheat oven to 425 F. Line baking sheet with parchment paper. Cut pastry into 30 - 3/4 slices. Place on baking sheet. Bake 15 minutes or until golden & slightly puffed.
Thai Turkey Pastry Pinwheels
  1. In a large skillet, heat oil over medium-high heat. Add turkey; cook 4-5 minutes, stirring occasionally, until no longer pink. Stir in remaining ingredients. Cool before using.
  2. On a lightly floured surface, roll puff pastry sheets slightly. Spread Thai turkey mixture over all pastry to within 1/2" of edges. Tightly roll up pastry; gently pinch edge into roll to seal. Wrap in saran wrap & refrigerate 2-3 hours. Preheat oven to 425 F. Line a baking sheet with parchment paper. Cut pastry into 30 - 3/4" slices. Place on baking sheet. Bake 15 minutes or until golden & slightly puffed.
Fresh Fruit with Cheese, Cake Cubes or in Cups
  1. On 6 wooden 8" skewers, alternately thread the strawberries, cheese cubes & cantaloupe. On another 6 skewers, alternate strawberries with cake cubes. Layer 6 plastic cups with colorful fresh fruit combos. Serve all as is or with a flavored yogurt for an easy dip.
Recipe Notes
  • Herb & Garlic Cream Cheese Spread can be purchased or make your own. I found a  great recipe for this spread on allrecipes.com which I used in my pinwheels.
  • If you choose, you could lay some pickle strips or red pepper strips at the edge of the left side of the tortillas creating a center in your pinwheels.
  • If you feel like your picnic needs one more item, add your favorite salad to the mix.
  • You might want to include some  flavored yogurt  for dip to go with the fruit items.
  • You should have roughly about 48 pinwheels, 60 pastry pinwheels & 18 desserts.

Strawberry Cheesecake

CELEBRATING MOTHER’S DAY!

Mother’s Day is our time to reflect and show gratitude to the women and mother’s who have been mentors and caregivers; ultimately those who have helped to shape us into who we are.

When my mother passed away in 1978, a friend said to me, ‘she will always be with you’. At that time I hadn’t really understood that comment fully. As the years go by I realized that is so true but of course it is never the same.  Never a day goes by without something  triggering a special memory of her.

Beauty lives deep in the heart of a mother and all she does for her family. This blog is especially to celebrate:  the special memories of my mother for her endless giving of selfless love — my mother-in-law, Dolores, for her loving and kind ways and raising that ‘special’ man  I love sharing my life with — to my sisters, who have given so much of themselves to be such great moms.

My choice of recipe for today’s blog is one that I have always enjoyed to make for special occasions — No-Bake Strawberry Cheesecake. 

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 Strawberry Cheesecake
A showy, light cheesecake tasting almost like you were eating a strawberry mousse dessert.
Votes: 1
Rating: 5
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Prep Time 30 minutes
Cook Time 8-10 minutes
Servings
Ingredients
Crust
Cheesecake
Garnishes
Prep Time 30 minutes
Cook Time 8-10 minutes
Servings
Ingredients
Crust
Cheesecake
Garnishes
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 325 F. Combine crumbs, coconut & butter; press into bottom of a 9-inch spring form pan. Bake for 8-10 minutes. Remove from oven & cool. Line sides of pan with a strip of parchment paper wide enough to reach the top of pan.
  2. Reserve several strawberries for garnish. Cut two 1/4" slices from center part of enough strawberries to press in a single row of slices around base edge of pan. Cut up remaining strawberries to make 2 cups.
  3. Process strawberries in food processor slightly; add softened cream cheese, sugar, orange & lemon juice. Continue to process until very smooth.
  4. Soften gelatin in cold water; stir over low heat until dissolved. Beat into cheese mixture. Refrigerate until mixture just begins to mound. Fold in 1 cup whipped cream; pour into prepared crust & refrigerate for several hours or overnight. Remove cheesecake from pan; carefully remove parchment paper.
  5. Garnish with whipped cream, strawberry slices & fresh mint leaves.
Recipe Notes
  • In the picture for the blog I chose to dip some strawberries to use in the garnish. Other times, I have made a floret of whipped cream on top of each serving piece topped it with a slice of strawberry & a piece of fresh mint.
  • On occasion, I haven't baked the crust if time was of the essence & the cheesecake would be used right away.
  • If you prefer a stronger strawberry flavor the 1 cup of whipping cream can be omitted. The cheesecake seems to have no problem 'setting up' without it.

Orange Bread French Toast with Strawberry Compote

When I was 2 and my older sister was 6, my parents made a move to a farming community in southern Alberta. The farm my parents were able to purchase had been neglected for many years and took strong commitment and perseverance to renew the land and dwellings. The morning after we arrived, we had our first snow storm, which caught us without any coal. Fortunately my father was able to get some for our winter use. Soon after, Dad made a trip back to our old homestead. He drove the tractor pulling the combine all the way to our new farm with only one stopover in a city half way in between, a distance
of 231 km (144 miles).

One of my mother’s brother’s had gone ahead driving a grain truck loaded with what furniture and possessions my folks were trying to move. Along the way, being the truck was not covered, the metal lid flew off Mom’s flour storage container. Another traveler came upon it lying at the side of the road and stopped and hung it on a fence post. When my father making his long journey on the tractor came by and recognized the lid, picked it up and brought it the rest of the way home.

In the spring, my folks had to burn weeds and brush from 8-10′ (2-3 m) high in order to find a suitable area to plant a vegetable garden. ‘Mixed’ farming was truly a necessity as success was totally dependent on ‘Mother Nature’ when it came to grain crops.

Cattle, pigs and chickens all came into the equation, meaning my parents never had any part of the year that could be a bit more relaxed. As a teenager, I never realized what a special privilege growing up as a farmer’s daughter really was. Coming home on the school bus and having to do ‘chores’ seemed so boring as opposed to being able to spend after school hours with your friends. As I look back on those times now, it all comes clear as to how treasured and valuable those life lessons were.

My parents farmed until 1974 when they retired. They have since both passed away leaving my three sisters, one brother and I with many treasured memories.

I remember my mother making this orange bread loaf. I thought it was so unique because it used the fresh orange zest. The flavor was so distinct along with the bread being wonderfully moist. This recipe was one that has remained with me over the years, long after I had left my parents home. One year, on a holiday in Hawaii the restaurant we were at was serving orange loaf made into french toast complimented with a strawberry compote. I brought the idea home with me and used it numerous times over the years in my food service career. This year my husband and I enjoyed it on Valentines Day, but I’m sure you will find it great anytime.

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 Orange Bread French Toast with Strawberry Compote
Flavorful orange bread loaf with strawberry compote topping.
Votes: 1
Rating: 5
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Prep Time 30 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Orange Bread Loaf
French Toast
Strawberry Compote
Prep Time 30 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Orange Bread Loaf
French Toast
Strawberry Compote
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Orange Bread
  1. Peel oranges thinly and finely chop rind (zest). Boil with sugar and water for 10 minutes; cool Add egg and margarine Combine flour, salt, and baking powder Add flour mixture alternately with milk Pour into buttered 8 x 4 x 3 inch loaf pan Bake at 350 F for about 45 minutes or until bread tests done.
French Toast
  1. In a shallow bowl, beat eggs; whisk in the milk, salt and spices. Soak the slices of orange bread for 30 seconds on each side. Cook on hot greased griddle until golden brown on both sides and cooked through.
Strawberry Compote
  1. Rinse, hull and slice strawberries. Zest and juice lemon. In a small saucepan, whisk together sugar, water and corn starch. Add strawberries, mixing gently while bringing to a simmer for 5 minutes. Remove from heat, cool slightly. Serve with French toast. Top with French Vanilla Yogurt if desired.