Frangipani..and Strawberry Bread

This was the first Thursday morning in quite a while that I have been able to go walking...and I made the most of it. I walked just over six miles... but it really got too hot towards the end. The old knee was just fine..no pulling..aching or pain. I really hope this means its ok now.. but I will be very careful not to pull it again....Stretch and Stengthen Exercises be darned!! (yes thats how I damaged it)

It wont be long and it will be Autumn.. so Im making the most of all the summer flowers that are still in bloom. I especially love these... that are everywhere right now. Plumeria...also known as Frangipani... not to be confused with Frangipane.. the sweet cake and pastry filling made from almonds...

And talking of cakes... (how smooth was that link...lol)

I mentioned to a friend that  I had strawberries and blueberries in my freezer.. so she gave me a recipe to try. It turned out really nice...not too sweet.. just as we like it. Thank you Miss Gloria

Strawberry and Blueberry Bread

2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 cup blueberries

• Preheat oven to 350 degrees F (175 degrees C). 
• Butter and flour two 9 x 5-inch loaf pans.
• Slice strawberries and place in medium-sized bowl. 
• Sprinkle lightly with sugar, and set aside
• Combine flour, sugar, cinnamon, salt and baking soda in large bowl
• Mix well. 
• Blend oil and eggs into strawberries. 
• Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. 
• Stir in blueberries
• Divide batter into pans.
• Bake until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. 
• Turn loaves out of pans, and allow to cool before slicing.

Love and Hugs

Phoebe x