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Cooking Live Recipes 6/4/2025

Jun 17th 2025

Hippy Pilgrim Strawberry Pecan Bread

Preheat oven to 350 degrees.

Dry Ingredients

3 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

In a large bowl mix all the above with a whisk.

 

Wet Ingredients

1 ½ cups organic sugar

½ cup Hippy Pilgrim Vanilla Sugar (Strawberry or Cinnamon)

4 eggs

2 cups chopped frozen or fresh strawberries

1 ½ cups cooking oil

2 tsp Hippy Pilgrim Vanilla Extract

Extra Strawberry Vanilla Sugar to sprinkle on top before baking.

Mix well with a wire whisk and add to the dry ingredients folding and turning the bowl to incorporate the flour mixture without over mixing. Fold in 1 ¼ cops chopped toasted pecans or walnuts (optional). Pour batter into two greased large loaf pans. Bake for 1 hour or until a toothpick inserted into the center comes out clean. This is a very wet loose batter. Don’t be alarmed. They will bake perfectly. Serve with Strawberry Cream Cheese Below.

 

Strawberry Cream Cheese

16 oz softened cream cheese

½ cup or more chopped strawberries

1 tsp Hippy Pilgrim Vanilla Sugar (Strawberry or Cinnamon)

½ tsp Hippy Pilgrim Vanilla Extract

Mix the cream cheese thoroughly with a hand mixer until fluffy. Be sure to scrape down the sides of the bowl continuously to avoid clumps. Add in the strawberries, vanilla sugar and extract and give one final mix to incorporate. Serve with the Strawberry Pecan Bread.

Easy Strawberry Vanilla Shortcake

 Preheat oven to 425 degrees.

Ingredients

For the Strawberries:

  • 1 lb fresh strawberries, hulled and sliced
  • 2 tablespoons Hippy Pilgrim Strawberry Vanilla Sugar
  • 1 teaspoon lemon juice (optional, for brightness)

For the Biscuits:

  • 2 cups all-purpose flour
  • 2 tablespoons Hippy Pilgrim Strawberry Vanilla Sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • ¾ cup cold milk (or heavy cream)
  • 1 teaspoon Hippy Pilgrim Vanilla Extract (optional)

For the Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 Hippy Pilgrim Strawberry Vanilla Sugar (or to taste)
  • ½ teaspoon Hippy Pilgrim Vanilla Extract

 

Instructions

  1. Prep the Strawberries

In a bowl, mix sliced strawberries with 2 tablespoons of Hippy Pilgrim Strawberry Vanilla Sugar and lemon juice. Stir gently, then let sit at room temperature for 20–30 minutes to macerate (they’ll get syrupy and flavorful).

 

  1. Make the Biscuits
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk flour, baking powder, salt, and 2 tablespoons of the Hippy Pilgrim sugar.
  3. Add cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Or pulse in a food processor until course crumbs form.
  4. Stir in milk and vanilla just until the dough comes together. Do not overmix.
  5. Turn dough out onto a lightly floured surface. Pat into a ¾-inch thick circle and cut out 6 rounds using a biscuit cutter or glass.
  6. Place biscuits on baking sheet and bake for 12–15 minutes, or until golden brown.

 

  1. Whip the Cream

While the biscuits bake, whip cream, powdered sugar, and vanilla with a hand mixer until soft peaks form. Chill until ready to use.

 

  1. Assemble
  • Slice warm biscuits in half.
  • Spoon strawberries and their syrup onto the bottom half.
  • Top with whipped cream, then add the biscuit top.
  • Optional: sprinkle a pinch of extra Strawberry Vanilla Sugar on top for sparkle and flavor.

 

 Tips:

  • Want extra strawberry flavor? Add a spoon of the syrup from the strawberries directly into the whipped cream.
  • For more crunch, brush biscuit tops with milk and sprinkle with more Strawberry Vanilla Sugar before baking.
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