Tuesday’s Taste Tempters 4.16.13

Posted: Tuesday, April 16, 2013 8:00 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by email at dryder@ucmessenger.com.
Today’s recipe has been submitted by Pick Tennessee Products. For more recipes, visit the www.picktnproducts.org.
Cinna-Berry Bread

3 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 eggs, lightly beaten
1 1/4 cups vegetable oil
2 cups diced strawberries
1 cup chopped almonds
 
Preheat the oven to 350 degrees. Lightly grease two loaf pans and set aside.
In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs and oil, stirring just until moistened. Fold in the strawberries and almonds. Divide the batter evenly between the two loaf pans. Bake 1 hour or until a tester inserted in the center comes out clean. Cool in the pans 5 minutes. Remove and cool completely on wire racks before slicing and serving.

Note: These loaves freeze well. Use within three months for best quality.

Published in The Messenger 4.16.13

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