Today’s Tasty Thursday Recipe is…

Strawberry Avocado Salad

Strawberry Avocado Salad

Ingredients:

2 tablespoons white sugar

2 tablespoons olive oil

4 teaspoons honey

1 tablespoon cider vinegar

1 teaspoon lemon juice

2 cups torn salad greens

1 avocado – peeled, pitted and sliced

10 strawberries, sliced

1/2 cup chopped pecans

Directions:

1)  In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.

2)  Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.

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If you would like us to feature one of your favorite recipes, please email it to: mary@thatchurch.com or fill in the form below. 

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Today’s Tasty Thursday Recipe is …

Blueberry Zucchini Bread

Blueberry Zucchini Bread

Ingredients:

3 eggs, lightly beaten

1 cup vegetable oil

3 teaspoons vanilla extract

2 1/4 cups white sugar

2 cups shredded zucchini

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 pint fresh blueberries

Directions:

1)  Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

2)  Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

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If you would like us to feature one of your favorite recipes, please email it to: mary@thatchurch.com or fill in the form below. 

Today’s Tasty Thursday Recipe is…

Blueberry Crumb Bars

Blueberry Crumb Bars

Ingredients:

1 cup white sugar

1 teaspoon baking powder

3 cups all-purpose flour

1 cup shortening

1 egg

1/4 teaspoon salt (optional)

1 pinch ground cinnamon (optional)

4 cups fresh blueberries

1/2 cup white sugar

3 teaspoons cornstarch

Directions:

1)  Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

2)  In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

3)  Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

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If you would like us to feature one of your favorite recipes, please email it to: mary@thatchurch.com or fill in the form below. 

Today’s Tasty Thursday Recipe is…

English Trifle

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Ingredients:

2 (8 or 9 inch) white cake layers, baked and cooled

2 pints fresh strawberries

1/4 cup white sugar

1 pint fresh blueberries

2 bananas

1/4 cup orange juice

1 (3.5 ounce) package instant vanilla pudding mix

2 cups milk

1 cup heavy whipping cream

1/4 cup blanched slivered almonds

12 maraschino cherries

Directions:

1)  Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.

2)  Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.

3)  In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.

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If you would like us to feature one of your favorite recipes, please email it to: mary@thatchurch.com or fill in the form below. 

Today’s taste Thursday Recipe is…

Frosty Strawberry Dessert

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* 1 cup all-purpose flour
* 1/4 cup brown sugar, packed
* 1/2 cup chopped walnuts
* 1/2 cup melted butter
* 2 egg whites
* 2/3 cup sugar
* 1 (10 ounce) package frozen strawberries
* 2 tablespoons lemon juice
* 1 cup whipping cream, whipped

Directions:
1.  Stir together flour, sugar, walnuts, and butter. Sprinkle this crumbly mixture onto a cookie sheet and bake at 350° for 20 minutes, stirring a few times to break up the mixture.

2.  Meanwhile, whip egg whites until frothy. Gradually beat in sugar. Add strawberries and lemon juice. Beat at high-speed a few minutes (up to ten minutes depending on your mixer) until very light and fluffy. Fold in whipped cream.

3.  Sprinkle 2/3 of the crumb mixture into a 13 X 9 inch pan. Spread strawberry mixture on top of crumbs. Top with rest of crumbs.

4.  Cover tightly and keep in freezer until time to serve, at least an hour. Garnish each square with fresh strawberries and promptly return to freezer any unused portion.

 

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If you would like us to feature one of your favorite recipes, please email it to: mary@thatchurch.com