G.F. of Georgetown, who submitted this recipe, says, “This is such a delicious quick bread, you’ll most likely receive compliments on it. The bread improves in flavor when made 1 day ahead and kept at room temperature, wrapped well in foil or plastic wrap. It can be made up to 5 days ahead, wrapped well and chilled. While seasonal fresh strawberries are still available, you might want to give this one your attention.”

2-1/2 cups sliced fresh strawberries

1. Preheat oven to 350 degrees. Butter and flour two 9 x 5-inch loaf pans.

2. Put strawberries in a bowl and sprinkle with 1 tablespoon sugar. Toss to coat.

3. Stir together flour, remaining sugar, cinnamon, baking soda and salt in a large bowl. Whisk eggs in a separate bowl, then stir in oil and pour over strawberries.

4. Fold strawberry mixture into flour mixture until dry ingredients are just moistened. Fold in pecans.

5. Divide batter between prepared pans, about 3 cups per pan.

6. Bake until a toothpick inserted in center of each pan comes out clean, 45 – 55 minutes.

7. Let cool on wire rack 5 minutes. Remove loaves from pans and allow to cool completely, about 1-1/2 hours.

D.F. of Cool asks:

Q: What do you put together to make a cauliflower crust for pizza instead of flour dough?

A: Here are the ingredients and instructions:

About 2 cups of cut-up cauliflower

Add these spices, well mixed together: 1 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/8 teaspoon pepper

1. Preheat oven to 350 degrees. Line a large baking sheet with parchment and nonstick spray, or with a silicone sheet so crusts don’t stick.

2. Put cauliflower florets in a food processor or cut them up to the size of rice. Spoon it into a big bowl, then add cheese, flour, eggs, and spices.

3. Ladle the crust mixture into two 8-inch circles on the pan. Smooth them with a spoon to make an even layer on each.

4. Bake crusts about 20 minutes, until they are medium brown on the bottom. Carefully turn them over. Bake about 10 more minutes, so they are evenly browned.

For baking, it’s best to use medium to large eggs; extra-large eggs may cause cakes to fall when cooled.