Strawberry Loaf & Feta Eggs

I have to be honest...  as I'm sure EVERYONE knows... moving is a TASK!!!  We spent three and half full days packing, loading the truck, three days driving to the East Coast, and then three whole days looking for a place to live.  PHEW!!!  Hence, if anybody had noticed, it has been a full TWO weeks since I have posted something.

I have managed to make a few tasty meals between everything that has been going on, but this is something I actually made a few months back.  It was one of those crazy evenings where we didn't have much and I was using all of our resources to scrounge up a dinner.  I accompanied these with feta topped eggs.  It's all up to your taste buds!  :)

Strawberry Loaf

1/2 cup butter (room temp)
1/4 cup sugar
1/2 tsp salt
1 tsp vanilla
3 eggs
1 1/2 cups bread flour
1 1/2 cups fresh strawberries (thinly sliced)

Preheat oven to 350.

Butter and flour a loaf pan and set aside for later.

In a stand mixer on medium speed , cream butter and sugar together until it becomes light and fluffy.  Add salt and vanilla and mix.  Turn speed up to medium-high to high and add in eggs one at a time, allowing the mixture to become very light.  After about four minutes, turn off the mixer, add in the flour and strawberries and mix on low just until ingredients come together (careful not to over-mix the batter).

Scoop batter into the loaf pan (evening it out so it is proportioned and no strawberries are sticking-up.  Sprinkle with a little brown sugar (to desired sweetness, as the batter itself isn't too sweet, but your strawberries may be sweet enough to not want too much).

Bake for 35-45 minutes or until a toothpick inserted in comes out clean.

Feta Eggs

eggs
butter
salt & pepper
feta cheese

Heat the skillet with butter (about 1 tbs of butter per egg) on medium heat.  Once butter has fully melted, crack eggs into skillet, season with salt and pepper and allow the first side to cook.  Flip eggs, reseason with salt and pepper and top with feta cheese.  Cook fully and serve!

Classic Strawberry Shortcake

I have really only met one person in my life who didn't like strawberries (and really, it wasn't that he didn't like them... he was allergic to them... sorry, Seth!).  Honestly, have you ever seen someone complain when they hear that Strawberry Shortcake is being served?  I'm guessing the chances are pretty slim...  But really, anything is possible.  :)

This American classic has gone so many ways, and is served with so many different "cakes."  Angel food cake, white cake, biscuits, scones...  (No, sorry... my scone recipe isn't going up here.  I have got to have at least ONE secret, right?!).  ;)  I'm guessing you can probably think of at least one other way that it has been served to you, or that you have served it yourself.  Really, it's pretty hard to mess it up, because each cake base and combination are great for different reasons!

Here is a more traditional approach with a soft, flaky, buttery biscuit.  Made with no sugar, these biscuits provide a little contrast, almost a sweet and salty, and are really a great dessert for those who don't crave super sweet desserts.  For those who need a little more sweetness, just sprinkle a little extra sugar on top!

Strawberry Shortcake Biscuits
2 cups flour
1/2 cup butter (room temp)
1 tbs baking powder
1/2 tsp salt
3/4 cup milk
1 tbs sugar (optional - if you're of the sweeter type)

Preheat oven to 425.

Combine the flour, baking powder, and salt (and sugar if you decide to sweeten this recipe) and mix.  Next, cut butter in with a knife and fork, or whatever method you prefer (possibly in a food processor or with a pastry cutter), until the butter is well incorporated into the dry mixture and no large clumps of butter remain.  Next, add in milk and mix just until dough comes together.

Roll out into a cylinder shape and cut into eight equal rounds.  Press down to make a little larger if you feel it's necessary.  (If you'd like to make your biscuits a little sweeter, you may decide to sprinkle some sugar on the tops before baking).  Place on baking sheet and bake for 10-12 minutes or until they begin to turn a light golden brown.

Remove from oven and allow to cool before serving.


Cut biscuits in half and serve with strawberries (fresh are best!) and whipped cream (homemade with a little added vanilla extracts and powdered sugar is my favorite!!).  Welcome summer, and HAPPY EASTER, everyone!!!!