Strawberry Bread Wkey Lime Glaze Recipes

Steps:

• 1. Preheat oven to 350F. Spray with non-stick cooking spray 2-9x5 inch loaf pans.
• 2. slice strawberries, and place in medium bowl. Sprinkle lightly with with sugar, set aside.
• 3. In a large bowl, combine flour, sugar, cinnamon, soda; mix well. Blend strawberries, oil and eggs. Add to flour mixture just till moistened. Stir in pecans. divide batter into pans.
• 4. Bake for 45-50 minutes, or until tester comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.
• 5. Optional Glaze: 1/2 cup powdered sugar and key lime juice. Consistency should be easy to drizzle over bread. I would do this while the bread is warm.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Beat in lime zest, juice and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts. , Transfer to 2 greased 9x5-in. loaf pans. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. , Combine confectioners' sugar and enough lime juice to reach desired consistency; drizzle over warm bread. Cool completely., Freeze option: Do not make glaze. Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature. Prepare glaze as directed.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the vanilla wafer crumbs and butter in a bowl until thoroughly combined, and press the crust into the bottom and up the sides of a 10-inch pie dish.
• Beat the sweetened condensed milk, Key lime juice, egg yolks, vanilla extract, and Key lime zest in a bowl with an electric mixer until smooth; pour the filling into the prepared cookie crust.
• Bake the pie in the preheated oven until center of pie is slightly jiggly, about 15 minutes. Allow to cool for 10 minutes, then refrigerate.
• Mix the rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat, and bring to a boil. Stirring often, boil until the rhubarb and berries break down and the glaze begins to thicken and resemble jam, about 20 minutes. Remove from heat; cool to lukewarm. Glaze will thicken as it cools. Spread the glaze over the pie, and refrigerate until chilled. For best texture, allow pie to chill at least 8 hours before serving.