Strawberry Cheesecake Tarts and Strawberry Bread


By Andy Bedwell

I love cookbooks and I love strawberries. Yesterday, I discovered this recipe in one of my mother’s old cookbooks and she had written in her handwriting, “great.” I will let all of you wonderful cooks be the judge of this recipe.

Norris Farm’s straw-berries are suppose to be ready this week and my first adventure will be to make my strawberry jam for the year. The recipe in the Sure-Jel box is delicious and easy. I have been using it for years to make my fruit jams. By the way, I use the cooked jam process.

Strawberry Cheesecake Tarts (24)

1 package

strawberry cake mix

¼ cup margarine, melted

2 (8-ounce) package

cream cheese, softened

3 eggs

¾ cup sugar

1 tablespoon

vanilla flavoring

1 ½ cups sour cream

¼ cup sugar

12 fresh

strawberries, halved

Place 24 cupcake holders in pan. Combine cake mix and margarine in mixing bowl. Beat on low for one minute. Divide evenly into cupcake holders. Combine cream cheese, eggs, three-fourths cup sugar and vanilla in a bowl and mix at medium speed until smooth.

Bake at 325 degrees for 20-25 minutes until set. Combine sour cream and one-fourth cup sugar. Spread evenly over cheesecakes. Bake five more minutes. Cool. Top with a strawberry half.

Andy’s Note: This re-cipe reminds me of a de-ssert that my mother and my aunts would make and serve at a shower or tea. I can just see these arranged on a beautiful large tray, surrounded by white chocolate dipped straw-berries with shiny green leaves. This also sounds like the way Andy Bedwell would serve them.

Strawberry Bread

3 cups all-purpose flour

1 teaspoon salt

2 cups sugar

1 teaspoon baking soda

1 teaspoon cinnamon

1 ¼ cups pecans, chopped

2 cups mashed,

sweetened strawberries

1 ½ cups Crisco oil

3 eggs, beaten

Sift all dry ingredients in a bowl. Add pecans and mix. Make a well in the center, mix the rest and pour into the well.

Stir enough to dampen all ingredients, and then pour into two  greased and floured loaf pans.

Bake at 350 degrees for one hour.

Andy’s Note: This is one of my favorite breads to bake. Be sure and grease and flour the pans really well. If you don’t have fresh strawberries, you can use two 10-ounce packages of frozen. I usually make a vanilla glaze for the top and decorate with white chocolate strawberries and also use the red straw-berries with the green stems. This recipe makes a wonderful muffin!

I am checking my email everyday for all of your wonderful recipes.  Hint! Hint!

Happy Cooking, Andy

“Southern Cooking with Andy Bedwell” can be purchased at The Messeng-er newspaper located at 1957 Rainbow Drive in Gadsden.

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