Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

May 12, 2010

Strawberries Strawberries Strawberries - Spring is Here!


Strawberries are in season and I cannot tell you how happy that makes me.  I have already put six flats in the freezer.  I will use them later in the year to make jam, smoothies and fruit roll ups.
Health Benefits
One cup of strawberries not only has more than your daily requirement of vitamin C but also provides 20% of your daily requirement of the mineral manganese.  Manganese is needed for bone development and maintenance and is important in the formation of thyroxin which is the principal hormone produced by the thyroid.
Strawberries are also an excellent source of dietary fiber, iodine, potassium and much more.  Yet there are only 43 calories in one cup!
The bright red color of strawberries that makes them so appealing to the eye is provided by a potent antioxidant.
History of the Strawberry
Strawberries have been prized by many cultures including the ancient Romans.  In the early 1700s a French engineer discovered a large strawberry variety growing in Peru.  He brought the variety back to Europe and it accidentally cross pollinated with a neighboring North American variety that was growing nearby.  This resulted into a large, juicy and sweet variety that became most popular in Europe.  Today the strawberry is the most popular fruit berry in the world.
Strawberry Storage Facts
*Strawberries will store in the fridge for 1-2 days.
*Do not wash until just prior to eating
*Remove caps after washing to prevent the water from getting into the berry and destroying its texture and flavor.
Now after all of that healthy strawberry information here is a wonderful pound cake recipe to cook and serve your berries on top of.
Million Dollar Pound Cake
1 lb butter softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer.  Add eggs, one at a time, beating after each addition.
Add flour to creamed mixture alternately with milk, beginning and ending with flour.  Mix just until blended after each addition.  Stir in flavorings.

Pour batter into a greased and floured (I use Baker Spray.) 10 inch tube pan.  Bake at 300F for 1 hour and 40 min along with small oven proof bowl full of water.  The pyrex bowl I use holds 1 cup.
Cool cake in pan 10-15 min; remove cake from pan and let cool completely on a wire rack.

Serve with sliced strawberries on top.
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