Welcome to My Kitchen

This is the place that I love to be. I like to be creative and cooking is what is doing it for me these days. It's kind of a necessity and it makes me feel accomplished. I like knowing what we are eating and where it comes from. I go out of my way to make sure this happens.
I like that I don't buy several household staples from a grocery store. I enjoy making applesauce, jams and jellies, apple butter, spaghetti sauce, spicy mustard, pickles and anything else I can.
I like getting dirty, getting my hands into things, feeling and experiencing my food from the beginning to the end. I like making things, growing things and bringing those two together to create a healthy meal. I like nourishing others and knowing that I did my best to give them the best.











Tuesday, June 14, 2011

Strawberry Sour Cream Nut Bread Minus the Nuts


Strawberry Sour Cream Nut Bread
(This recipe was taken from Rowe's Produce Farm Old-Fashioned Strawberry Recipes flyer.)
2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
3/4 cup sugar
1/2 cup butter, softened
2 eggs, beaten
1/2 cup dairy sour cream
1 tsp vanilla extract
1 cup fresh strawberries, chopped
1/2 cup walnuts, chopped (optional, well I was out so didn't use them)
Method:
Combine dry ingredients in a mixing bowl and set aside.  In a separate larger bowl, cream sugar and butter until light and fluffy.  Beat in eggs, then sour cream and vanilla.  Stir dry ingredients into liquid mixture quickly until just moistened.  Fold in berries and nuts.  Pour batter into greased, floured 8x4 inch loaf pan and bake in a preheated 350 degrees oven for 60 minutes.
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