Adapted from: Juanita's Cocina
Serves Aprox: 8-10
1 1/2 Lbs. Fresh Strawberries, washed and trimmed
1 Cup Half and Half
1/8 Cup Sour Cream
1/4 Cup Vanilla Yogurt
1 Tbs Sugar (more if desired)
1 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Cayenne Pepper
*Best if soup is made 24 hours in advance so flavors are allowed to mature during chill*
Place all ingredients in a blender. Blend until smooth. If you add more sugar, blend again to make sure the soup is smooth.
After blending, pour soup into a large glass or ceramic bowl with a lid (no metal!!). Cover and place in fridge overnight. Serve chilled.
Adapted From: Taste of Home
Serves: Original recipe serves A LOT!! I have halved the recipe below....
1/2 Cup Butter, softened
1 1/2 Cups of Sugar
1 1/2 tsp Coarse Ground Black Pepper
1 tsp Lemon Extract
1 1/2 Cups Flour
1/2 Cup Heavy Whipping Cream
PreHeat Oven to 325 degrees.
In a stand mixer, cream butter and sugar until light and fluffy.
Next add lemon extract and pepper, mixing well.
Add eggs, one at a time, mixing well after each addition. Next, add flour and cream, alternating.
Pour batter into greased loaf pan. Bake for 30-45 min (this is a guesstimate sine this recipe is half the size of the one I made....just keep an eye on it and test occasionally with toothpick). Remove from oven and allow to cool for 10 min before turning out onto a wire cooling rack. Allow cake to cool completely!! on wire rack.
Once cooled, turn oven to BROIL LOW. Slice cake into 1 inch slices. Next cut slices into cubes, or use a cookie cutter to cut out crouton shapes -- I used a heart. Place croutons on a lightly greased cookie sheet and broil until browned and slightly crisp. Watch closely, they can easily burn! Remove from broiler and allow to cool completely on wire rack. Store in airtight container until ready to use.