This is an easy bread to make that is great for breakfast, but really can be enjoyed anytime! It’s a perfect thing to make in the winter when strawberries are in season, but I have made it throughout the year and it’s always been delicious.
Here’s what you’ll need:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
1 pound fresh strawberries, sliced
1 1/4 cups pecans (optional)
Preheat the oven to 350 degrees. Mix the flour, baking soda, cinnamon, salt and sugar in a bowl. Make a well in the center. Add the eggs and oil and mix until moistened. Stir in the strawberries and pecans. Pour into two greased 5×7-inch loaf pans or one 9×13-inch baking pan. Bake for 1 hour. Cool on a wire rack.
Yield: 20 servings
Happy Saturday! Hope you all are enjoying your weekend. As we are approaching summertime, I thought what better snack to have around then pina colada muffins! Super easy to make and delicious.
I know I’ll be bringing some to the pool with friends along with real pina coladas 😉
Here is what you’ll need:
1 (2 layer) package yellow cake mix
1 teaspoon coconut extract
1 teaspoon rum flavoring
1 cup flaked coconut
1 cup chopped nuts (macadamia or pecans)
1 cup of drained pineapple
Prepare the cake mix according to the package directions. Stir in the coconut extract, rum flavoring, coconut, nuts and pineapple; do not overmix. Fill greased or paper lined muffin cups 3/4 full. You can also bake it in mini muffin pans. Bake at 350 for 12 minutes.
Yield: 30 regular muffins or 8 dozen mini muffins
It’s that time of year again, when the birds start chirping and the smell of summer lingers in the air. This is personally my favorite time of year because the weather is perfect and there are plenty of birthdays and events to celebrate. My Birthday is in May and since it is around the corner I want to share this amazingly fun and easy recipe with you.
Now I don’t know about you, but I often have great intentions of channeling my inner ‘Martha Stewart’ and making a fabulous dish, only to find myself in the checkout lane 5 minutes before the party. Well, if you can relate, then this is the perfect recipe for you. It is super fun and easy. Plus kids love to help make it and everyone enjoys diving in to devour it. So the next time you need to whip up a quick snack, try this party favorite. You can find this recipe in the Tampa Bay Junior League’s very own, Capture the Coast cookbook, on page 47. Enjoy!
Capture the Coast, pg 47
5 cups crispy corn and rice cereal, such as Chex
3 cups Cheerios
4 cups fish-shaped cheese crackers
2 cups fish-shaped pretzel nuggets
2 cups “M & M’s” Chocolate Candies
1 cup peanuts 1 ½ cups pecan halves or pieces
1 cup (2 sticks) butter
1 cup packed brown sugar
Preheat the oven to 250 degrees. Combine the cereals, crackers, pretzel nuggets, peanuts and pecan halves in a large bowl and mix it well. Bring the butter and brown sugar to a boil in a saucepan. Boil until frothy, stirring constantly. Pour over the cereal mixture and toss to coat. Spread evenly in a large roasting pan. Bake for 10 minutes and stir. Continue baking for 45 minutes, stirring once or twice. Remove from the oven and cool to room temperature. Add the chocolate candies and toss well. Store in an airtight container.
Good evening! A great way to end your weekend is with this amazing white truffle mashed potato recipe. It takes some time to make but is worth every minute of it. You can find this lovely recipe in the Junior League of Tampa’s Life of The Party cookbook, pg. 67.
What you’ll need:
2 pounds of Yukon gold potatoes, peeled, cubed
1 cup of milk or half and half
3 tablespoons of butter
Salt to taste
Pepper to taste
3 tablespoons of white truffle oil
Cook the potatoes in salted boiling water in a saucepan until tender and easily pierced with a fork; drain. Spoon into a large mixing bowl. Add the milk and butter. Beat until very smooth. You may add more milk if necessary for the desired consistency. Season with salt and pepper. Fold in the truffle oil. Serve immedietly.
To prepare in advance, spoon in a baking dish and let it cool. Chill, covered, until ready to bake. Add a small amount of additional milk. Bake at 350 degrees for 30 minutes or until heated through. Refrigerate after opening.
Yields 8 servings
This was my first time making these potatoes and I can’t wait to make them again! One mishap, I forgot to peel them but the recipe still turned out just as yummy.
Good morning and happy Friday! Recently, our lovely Marketplace Committee just celebrated an awesome year at a very soft opening at Ox and Fields Restaurant & Bar in Tampa. We all got a first taste and preview of their menu.
Let us tell you, that it was worth it. We can not wait to go back and get a taste of more menu items. What makes our meal at Ox & Fields even more awesome is…wait for it..the chef did some renditions of our recipes from our Junior League Cookbooks! How awesome is that!
I give all of the food an A+. The salad and dessert were my favorite. The salad was delicious, refreshing and the dressing was amazing. It even had a little kick to it.
The dessert…was so decadent and I wish I could take it home to eat again. I’ve always had a sweet tooth and this definitely hit the spot. The cookies were crunchy, ice cream soft and the sauce was perfect.
We were honored enough to be invited to be the first guests to taste some of their food but adding on our own recipes was a treat in itself. Ox & Fields is located off of Nebraska Ave in Tampa. If you are in the area, stop by and try it. They open May 3rd.
Chocolate Drop Oatmeal Cookies – Gasparilla Cookbook pg. 272
1/2 cup shortening
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups uncooked oatmeal
1/2 cup semi-sweet chocolate chips
3/4 cup all purpose flour
This recipe was pretty straight forward and easy to follow. I substituted butter for shortening because I like the flavoring of it better. I started by combining the flour, baking soda and salt in a bowl. I then creamed the butter, granulated sugar and brown sugar in a separate bowl. I added the egg and vanilla to the butter mixture until it was well incorporated.
I then added the dry ingredients to the wet ingredients. Lastly, I added the oatmeal and chocolate chips. I used a cookie scooper to scoop out the dough and placed the cookies on a parchment lined baking sheet. I baked them at a 350 degree oven for 10 minutes.
They were a hit with everyone who tried them. This is a great quick recipe to have on hand when you are craving something sweet. I will definitely be making these again!
Double-Chocolate Shortbread CookiesThe Life of the Party, Page 116
We don’t believe there is such a thing as too much chocolate, which is why we included these delectable cookies. As a part of a dessert tray or enjoyed with a cappuccino, they are a rich treat. They make a festive presentation when cut into shapes.
1 ½ cups flour
¼ cup cornstarch
¼ cup baking cocoa
¼ teaspoon salt
1 cup confectioners’ sugar
1 cup (2 sticks) unsalted butter, softened
½ teaspoon almond extract
¾ cup mini chocolate chips
Combine the flour, cornstarch, baking cocoa and salt in a bowl.
Beat the sugar and butter in a mixing bowl until light and fluffy. Mix in the almond extract.
Add the flour mixture and beat until well blended. Fold in the chocolate chips.
Shape the dough into a disk. Wrap in plastic wrap and chill until firm. Roll out ¼ inch thick on a lightly floured surface. TIP: Instead of making everything a mess with flour, I use two pieces of saran wrap with the dough in the middle. Then, use the roller on top so the dough does not touch the roller and stick. Pell back the saran wrap when you’re ready to use the cookie cutters.
Cut into rounds using a 2-inch round cookie cutter. Or use a festive shaped cookie cutter. Place about 1 inch apart on a parchment-lined cookie sheet. Bake at 325 degrees for 8 to 10 minutes or until set and firm to the touch. Cool on wire racks.
Yield: 2 dozen
Good morning! What better way to start the day with some shopping news?! The Junior League of Tampa is having a pretty decent sale going on in April.
Our sale will consist of our remaining holiday items along with all other merchandise. It will be 50% off for holiday and 30% off of everything else. We have so many perfect gifts for the holiday season, birthdays and so much more.
It is a great way to support your local league and community by purchasing something for yourself or a friend. The date for the sale is April 4 which will take place at both of our general membership meetings. The times will be from 11am to 1:30pm and 6pm to 830pm.
Come on by and shop our awesome deals! Have a lovely day 🙂
The Gasparilla Cookbook
Cream Cheese Cookies
I signed up to make these thinking all cookies are easy to make. Boy was I wrong. You definitely need something more advanced than a hand mixer and don’t try to pull a short cut (like I did) by not going out a buying a pastry cloth. Honestly, I had never heard of a pastry cloth until I read this recipe and I had no idea how important of a step that was going to be. They tasted great, but they weren’t the prettiest cookies I’ve ever made (haha).
½ pound butter or margarine
6 ounces cream cheese
2 cups flour
2 teaspoons baking powder
2 tablespoons sugar
Cream butter and cheese until light. Add flour, baking powder and sugar. Mix until smooth. Roll out about ¼ inch thick onto a floured pastry cloth and cut with 1 ½ – inch cookie cutter. Make a slight depression in the center and fill it with ½ teaspoon of jam. Bake on an ungreased cookie sheet for about 10 minutes at 350 degrees. Cool and sift powdered sugar over the cookies. Makes about 60 cookies.
Melon Manchego Wraps
Do you need a quick appetizer that is both delicious and impressive? Melon and prosciutto is a classic Italian treat, but add in some Manchego and its even more delicious.
This recipe is easy and there’s no cooking involved! Simply cut the fruit and cheese to size and wrap with the prosciutto. A couple tips, however: I found that the Manchego cut to ½” slices was still overpowering the melon, so I’d suggest thinner slices if your knife skills can handle it. Additionally, I’d suggest wrapping just the middle of the melon/cheese with prosciutto, which means you need a skinny piece of ham. I used larger pieces, which covered the whole melon slice, and it would look much prettier if the other layers are visible. Personally, I don’t enjoy dates, so I left the dates out of some of my wraps and they were especially delicious with just the ham, melon and cheese.
This recipe is a great option if you need a quick appetizer- and it would travel well! It would also be ok to assemble ahead and leave at room temperature for a couple hours. Try them and enjoy!
Melon Manchego Wraps
Savor the Seasons, page 32
“This refreshing summer treat brings together savory prosciutto and manchego cheese with sweet melons. Substitute the melon with sliced dates and apples or other seasonal fruits of your choosing.”
8 dried pitted dates
3oz Manchego cheese, cut into 16 ½” inch thick slices
16 cantaloupe slices
8 slices prosciutto, cut into halves lengthwise
Cut the dates into haves lengthwise. Place a date half and a slice of Manchego cheese on each cantaloupe slice. Wrap with a slice of prosciutto, securing with wooden picks. You may substitute 2 Granny Smith apples for the cantaloupe, if desired. Slice the apples into 16 wedges and sprinkle with lemon juice to prevent them from turning brown.
Yield: 16 servings