
Frozen berries for cakes are one thing, and preserves and jellies are another, but strawberry pie? It's probably the first thing that pops into your head when strawberry season rolls around. And honestly? It was my first thought, too, but it's so much nicer to have a strawberry pie that your mom makes while you watch and take notes on the process. Then you eat. With Cool Whip. (Though vanilla ice cream is a perfectly acceptable accompaniment, too, of course!)
We're at the beach celebrating Memorial Day until next Friday (!), and homebaked goodies are always at the top of the list. There are blackberries in the fridge waiting to be turned into cobbler tomorrow - and there was MORE strawberry preserves made tonight - the freezer kind. Ever made those? We have strawberries coming out of our ears! Hence, you get a bonus recipe today - Strawberry Pecan Bread.
I can't say that this bread was my favorite thing ever. If I was to make it again I'd only use two pans (I'm wondering if that was a mistake in the recipe), and I'd double the berries and leave out the pineapple. It's a really pretty bread, however, and it would be wonderful with some tea or coffee for breakfast. Perhaps some of you will try it and let me know what you think.
For those of you who celebrate it, Happy Memorial Day! Enjoy those last strawberries, and bake a pie for the Veterans in your life. I know my grandfather is going to enjoy this one tomorrow!
Ingredients:
Directions:
Bonus recipe: Visit this Web site for Strawberry Pecan Bread recipe, and for other recipes made with fresh strawberries! (Scroll past article.)




