Pound Cake with Strawberries
2 3/4 cups sugar
1 1/4 cups margarine or butter, softened
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup evaporated milk
Heat oven to 350 degrees. Grease and flour tube pan, 10x4 inches or 12-cup bundt cake pan. Beat sugar, margarine, eggs and vanilla in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 5 minutes. Beat in flour, baking powder and salt alternately with milk on low speed. Pour into pan. Bake until wooden pick inserted in center comes out clean, 70-80 minutes. Cool 20 minutes; remove from pan.
Wash, stem and slice two quarts of strawberries; sprinkle with 1 1/2 cups sugar and mix gently. Allow to stand one hour to allow the juices to come out of the berries and mix with the sugar. Slice pound cake, spoon on strawberry/sugar mixture and repeat with another piece of pound cake and strawberries if desired. Top with whipped cream or Cool Whip. Serves at least 12.
This is one of our favorite early summer salads. The recipe is reproduced from Taste of Home magazine.
1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons honey
1 1/4 teaspoons lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon grated onion
1/4 teaspoon celery seed
1/3 cup vegetable oil
8 cups torn mixed salad greens
2 cups sliced fresh strawberries
1 can (11 oz.) mandarin oranges, drained
1 medium sweet onion, sliced and separated into rings
1/3 cup silvered almonds, toasted
4 bacon strips, cooked and crumbled
In a 2-cup microwave-safe bowl, combine the first nine ingredients. Microwave, uncovered, on high for 1 1/2 to 2 minutes; stir until sugar is dissolved. Whisk in oil. Cover and refrigerate until serving. In a salad bowl, combine the greens, strawberries, oranges, onion, almonds and bacon. Drizzle with dressing; gently toss. Yield: 12-14 servings.
Daily Picking Update
Today is September 20, 2019
Our strawberry season has come to an end. Thank you for a great season!