Troy Strawberry Festival Cookbook

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Recipes

Frozen Strawberry Cooler
1/4 cup frozen lemonade concentrate
1/4 cup cold water
2/3 cup sliced fresh strawberries
1 cup cracked ice

Place first 3 ingredients in a blender container. Add ice and blend on high speed until very smooth. Serve immediately. Yield: 2 servings

Strawberry Bread
2 cups regular flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup sugar, or to taste
1 10 ounce package frozen sweetened strawberries, thawed, or 2 cups fresh, sliced
2 eggs, well beaten
1/4 cup vegetable oil
1/4 cup chopped pecans
1/4 cup milk

Preheat oven to 375 degrees F. Sift together dry ingredients in large bowl. Add remaining ingredients, including juice, stirring just to mix well. Pour into greased 9x5x3 inch loaf pan or 2 3/4-inch muffin tins. Bake loaf for about an hour or muffins for about 20 minutes, until golden and top springs back when touched lightly. Serve warm or cold with whipped butter or cream cheese. Freezes well.