1 3/4 c. all-purpose flour |
1 tsp. baking soda
1 c. sugar
1/2 c. chopped walnuts
Mix together flour, baking soda, sugar and nuts in a bowl.|
1/2 c. vegetable oil
1/2 tsp. almond or vanilla extract
In another bowl, beat together eggs, flavoring and oil until well blended.|
1 pkg frozen sweet strawberries|
or 1 cup (10 oz/285 g) crushed fresh strawberries, drained and mixed with 3 tsp. sugar (or less)
Add strawberries and beat at slow speed of mixer until berries are partially broken. |
Beat in flour mixture slowly until smooth, but pieces of berries are still visible. Pour batter into greased muffin tins, filling to half.
Bake at 350 deg F (180C) for 20-25 minutes, or until they test done. Or, bake in greased 9x5x3" loaf pan for at 350 deg F for 1 hour, or until done. Sprinkle with powdered sugar if desired. Or better yet, make butter creme frosting flavored with the juice drained from the fresh strawberries! Decorate the tops with strawberry slices.
Makes 18-24 cupcakes.
Use a 28 cm (11 in) tart dish, if you have one, or a large pie pan.
Personally, I buy ready-to-bake dough and go from there. But if you're ambitious:
|250 g (8.82 oz) plain flour|
125 g (4.41 oz) butter
|Sift the flour, cut the butter into small pieces, rub both ingredients with your fingers until the mixture is crumb-like.|
|1/2 tsp. salt|
1 dl (2.82 oz) water
|Dissolve the salt in water, add to the rest and quickly work to a dough.|
Before continuing, refrigerate for at least one hour. Wash the fruit (apples, cherries, apricots, plums, etc.) and cut it.
Roll out the dough on a floured work surface and line the baking dish with it.
Prick the pastry base with a fork several times.
Optionally, sprinkle with 3 tablespoons of grated hazelnuts. This is especially recommended when using very juicy fruit to prevent the pastry from getting soggy. Cover the pastry with the fruit and put in the oven preheated to 200 C (392 F).
1 1/2 dl (4.22 oz) single cream
1 tbsp sugar
|Blend the eggs with the cream and stir in the sugar. You can also add a few drops of vanilla extract, if desired.|
After baking the tart for 10 minutes, coat the fruit with the custard. (If you add the custard before baking, the pastry base will not be crunchy.) Then put the tart back in the oven for about 15-20 minutes.
You can leave out the custard for plum and apricot tarts. Sprinkle the fruit with ground hazelnuts or flaked almonds instead. Optionally, serve the tart with whipped cream.
WARNING: This receipe is inexpensive, very easy and HIGHLY ADDICTIVE!!!