Boston Brown Bread & Berries


1- 16 oz. can B&M Brown Bread

1-8oz. package cream cheese, softened

2 Tablespoons sugar

2 Tablespoons milk, or heavy cream

8 nice strawberries


1. Remove the bread from the can and slice it into 8 evenly cut pieces.

2. Place the cream cheese, sugar, and milk in a bowl.  Beat the mixture until it is smooth, adding more milk  if  necessary.  Spread cream cheese mixture on each slice of brown bread.

3. Slice each strawberry about 4 to 5 times, leaving the berry connected at the top and leaving the green top intact.  Fan out the strawberry and place it gently on top of the cream cheese layer.

Velvet Pound Cake


Recipe courtesy of

Fiori di Sicilia (flowers of Sicily) is a flavoring that has a light citrus/vanilla taste and aroma.  The flavoring is best used with plain or mild baked goods (like this pound cake) and elevates the baked item’s flavor from nice to Nice! Mark came home from work and was very pleasantly hit with the wonderful smell. This cake truly does have a velvety texture, and it is quite a dense cake.  The directions say that the batter is stiff,  I used an electric hand mixer and it was a real workout.  Next time I make this I will definitely use the stand mixer.  The outside is very dark brown, and the inside is a creamy yellow.  This cake was the perfect partner for the season’s first strawberries…add a little whipped cream and you’ll forget all about dinner.  Enjoy!



14 Tablespoons (1 3/4 sticks) butter, slightly softened

3 oz. package cream cheese, slightly softened

1/2 teaspoon salt

1 1/2 cups sugar

1 3/4 cups unbleached all-purpose flour

1 teaspoon baking powder

2 teaspoons vanilla extract*

1 teaspoon almond extract*

5 eggs

* You can substitute 1 Tablespoon lemon zest and 1/4 teaspoon lemon oil or 1/8 teaspoon Fiori di Sicilia flavoring, for the vanilla and almond extracts.





1. Preheat oven to 350°F.  In a large bowl, beat together the butter and cream cheese until light and fluffy.


2. Add the salt, sugar, flour and baking powder, mix to combine.  The batter will be stiff.

3. Add your flavoring of choice and 1 egg, beat well.  Continue to add in the eggs, one at a time and beating well after each addition.  The batter will become fluffy as you add in the eggs.

4. Spoon the batter into a greased 9×5 inch loaf pan.  Bake in a preheated 350°F. oven for 55-60 minutes, or until a cake tester inserted in the center comes out clean.


5. Remove from the oven and place on a wire rack to cool.  After 5 minutes, remove the cake from the pan and allow to cool on the rack.

Baby Spinach and Tortellini Salad


Salad recipe courtesy of

Taste of Home’s 2004 Quick Cooking Annual Recipes

Taste of Home Books, ©2004 Reiman Media Group, Inc., Wisc.

Vinaigrette recipe courtesy of CLEAN FOOD by Terry Walters

published by Sterling Epicure, NY, NY

This salad is so good!  At first you may be thinking…fruit in a vegetable salad?  Believe me, the taste is incredible.  My friend, Carol, made this wonderful salad at one of our craft/sew/eat/talk, get-togethers (emphasis on talking and eating).  The recipe suggests a poppy seed dressing, but I really like Pomegranate Vinaigrette with it.  I’ve included both recipes.

This salad is one of those recipes that can easily be stretched (add more spinach), or adapted to your family’s preferences (add more tortellini).  Start with the amount of spinach needed for the servings you wish to make, using roughly 2 cups of spinach per person, and go from there.  If you’re not a fan of strawberries, try canned mandarin oranges instead.  Enjoy!

Salad Ingredients

baby spinach leaves, washed and drained
cheese tortellini, cooked and cooled
strawberries, washed, hulled and quartered
blueberries, washed and drained
fresh grated parmesan cheese


Vinaigrette Ingredients

1 garlic clove, minced
1 shallot, minced
1/3 cup pomegranate juice
1/2 cup extra virgin olive oil (I used grapeseed oil)
2 Tablespoons balsamic vinegar
1 Tablespoon zesty honey mustard (I used Dijon mustard and added a drop of honey)
sea salt


Spinach and Tortellini Salad Directions


1. Cook tortellini, drain and allow to cool.  Place spinach leaves in a large bowl.



2. Add strawberries (or mandarin oranges) and blueberries.  Grate fresh parmesan over the salad.  Add cooled tortellini to salad and gently mix all the ingredients.  Serve with Pomegranate Vinaigrette.


Pomegranate Vinaigrette Directions


1. In a medium bowl, whisk together all the ingredients except salt.  Season to taste with the salt.  Vinaigrette will keep refrigerated for 1 week.