Welcome to Tasty Tuesday!
Well, I don’t know about the “Tasty” part, but it is Tuesday.
This week I wanted to go on and on about my love of strawberries and share some recipes with you. I did run into a little problem as I started making my pound cake. I’ll tell you a little more about that later.
Growing up in Florida and going strawberry picking almost every year of my life, I’ve learned a thing or two about these wonderful treats. We always end up filling the whole trunk of the car with quarts of strawberries fresh from the fields.
We have a hard time knowing when to stop ourselves from the fun of finding the biggest (they get really big) and best strawberry out there. Having a little friendly competition never hurt anyone, right? Even though you really shouldn’t…you have to test a few to make sure they’re alright. Just wipe them on your shirt a little and quickly pop it in your mouth!
Visiting the Florida Strawberry Festival and making the biggest possible Strawberry Shortcake you can fit in the bowl would have to be a highlight of Strawberry Season. If you’re in Florida, theFlorida Strawberry Festival is coming up!
Making fresh Strawberry Jam and feeling like you are “Ms. Homemaker” or something is part of the fun.
2 quarts fully ripe strawberries
1/4 cup lemon juice
7 cups sugar
3 ounces liquid fruit pectin
1. Wash and hull the strawberries, and place them in a medium bowl. Using a potato masher, crush the berries. You should have 4 cups of crushed berries.
2. In a heavy saucepan combine the crushed berries, lemon juice, and sugar. Over high heat, bring the mixture to a boil, stirring constantly; boil, stirring, for 1 minute.
3. Add the liquid pectin; boil and stir for 1 minute longer. Remove the saucepan from the heat. Using a slotted spoon, skim off and discard any foam that rises to the surface.
4. Spoon the hot jam into 8 widemouthed, warm sterilized 1/2 pint jars, leaving a 1/4 inch space between the top of the jam and the rim of the jar. Wipe the rims, cover, and process for 10 minutes in boiling water. You might want to look up canning instructions for this part. I don’t feel qualified to tell you. This is usually where I call my mom asking if I’m doing it right or not!
What NOT to do!
Now, back to the story about the “What-Not-To-Do” photo at the top of the post…
It all started when I thought I would like to make pound cake to use for my Strawberry Shortcake instead of buying those cute little round ones at the grocery store. Let me just say that I’ve never, ever, ever made a pound cake before.
I found a recipe in a great cookbook labeled “NEVER-FAIL POUND CAKE!” This seemed like the obvious choice for someone like me. But, maybe it should be a warning sign when something starts out with “NEVER-FAIL!”
I had a few setbacks on my road to a wonderful Strawberry Shortcake! I’ll quickly list them so we can move on and you can appreciate all that I went through to give you an interesting Tasty Tuesday Post!
I decided to “SOFTEN” the butter a little faster (I could have a patience problem.) by setting the stick of butter in the microwave for “just a few seconds” while talking on the phone. It melted all over the freshly cleaned microwave, and I had to scrape it out.
I pulled my favorite, antique mixing bowl out of the cabinet to find it cracked. I threw it away after trying to decide if a giant crack caused a problem for a mixing bowl or not.
Then Jacob, my youngest son, sweetly helped me mix everything together. It was all happy, happy in the kitchen for a few minutes.
I popped the cake pan in the oven and began the baking. I decided to peek through the window after 30 or 40 minutes to find the first photo. It was overflowing everywhere!
I pretty calmly cleaned out the oven and threw everything else in the sink to deal with later. Then I decided to start over.
I had all my ingredients on the table and I decided to tweet about my fun in the kitchen. (Follow me on Twitter for exciting tweets – Ha!) I turned back around to only four eggs. Where’s number five? On the floor. It rolled off the counter.
I was still being very calm (as usual) and started putting some stuff up in the kitchen and when I turned around with paper towel in hand, the dog was licking up the egg. She was done. It grossed me out!
The second attempt went fine, but my sink is still full of dishes and an oven rack!
Here’s the recipe you’ve been waiting for…
From Uncle Bubba’s Savannah Seafood Cookbook (Paula Dean’s brother)
Never-Fail Pound Cake
Serves 10 to 12
- 1/2 cup (1 stick) butter, softened
- 3 cups sugar
- 5 eggs
- 3 cups all purpose flour
- 1 cup milk
- 2 teaspoons lemon extract
Grease and flour a 10-inch tube pan.
In a large bowl, using a mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan. Place in oven and bake at 325 degrees for 1 hour. Increase the temperature to 350 degrees and bake for 30 minutes more. Do not open the oven door while baking. After 30 minutes, insert a toothpick into the center of the cake to see if it comes out clean. If it doesn’t, continue baking at 350 degrees until the toothpick comes out clean. Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool.
While this was baking I sliced up about two pounds of fresh strawberries and mixed them with about one cup of sugar. Covered it and put it in the refrigerator for at least an hour. It makes a wonderful topping!
Tip: Do not accidentally grab “self-rising” flour out of your cabinet. Only use “all purpose” flour. Trust me!
Ta-Da, I give you Strawberry Shortcake!!!
Enjoy, and thanks for joining us for Tasty Tuesday this week!
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