Strawberry Nut Bread

Ingredients:

3 cups flour
1 tsp baking soda
1/2 tsp salt
3 tsp ground cinnamon
2 cups sugar
2 cups sliced fresh strawberries
4 eggs
1 cup vegetable oil
1 cup chopped walnuts or pecans

Directions:

1. Preheat oven to 350 degrees F. (175 degrees C.).
Lightly grease 2 (9x5 inch) loaf pans.

2. Sift together the flour, baking soda, salt, ground cinnamon
and sugar in a large mixing bowl.
Make a well in the center. Beat together the eggs and oil and
pour them into the well. Stir just enough to moisten the ingredients.
Fold in the strawberries and nuts.
Pour mixture into prepared pans & fill pans no more than half full.

3. Bake in preheated oven about 60 minutes or until a
toothpick inserted in the center comes out clean.
Cool 20 to 30 minutes before removing from pans.
Move to a rack to cool completely before slicing.

Yield 2 - 9x5 inch loaves

Double Crust Rhubarb Pie

Ingredients:

4 cups chopped rhubarb
1 1/3 cups sugar
6 tbsp flour
1 tbsp butter
2 (9 inch) pie crusts

Directions:

Preheat oven to 450 degrees F. (230 degrees C.)

1. Combine sugar and flour. Sprinkle 1/4 of it over bottom crust in pie plate.
Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour.
Dot with small pieces of butter and cover with top crust.

2. Place pie on lowest rack in oven and bake for 15 minutes.
Reduce temperature to 350 degrees F. (175 degrees C.) and
continue baking for 40 to 45 minutes. Serve warm or cold.

Nutritional Information

Servings Per Recipe: 8
Amount Per Serving
Calories: 290

* Total Fat: 9.1g
* Cholesterol: 4mg
* Sodium: 130mg
* Total Carbs: 50.8g
* Dietary Fiber: 2.1g
* Protein: 2.6g

Easy Easter Bark Recipe

Ingredients

1 lb white chocolate bark coating
1 lb jellybeans

Directions:

1. Line a jelly roll pan with waxed paper and set aside.

2. Melt white bark in top of a double boiler over just barely
simmering water stirring frequently and scraping down
the sides with a rubber spatula to avoid scorching. Spread the melted
white bark onto the prepared pan and sprinkle jellybeans over the top.

3. Refrigerate at least 1 hour or until firm. Break into pieces to serve.

Yield: 2 pounds ( 16 pieces )