Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Strawberry Bread

½ cup butter, softened

1 cup white sugar

2 eggs, separated

2 cups all-purpose flour

1 t. baking powder

1 t. baking soda

½ t. almond extract

1 (10 oz.) pkg. frozen strawberries

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Thaw, drain and reserve juice from strawberries. Lightly grease a 9” x 5” glass loaf pan, and line with greased waxed paper. Preheat oven to 350º F (175º C). In a large bowl, cream together butter or margarine, sugar, and almond extract. Separate eggs, and beat in egg yolks one at a time until light and fluffy. Sift flour, baking powder and soda into creamed mixture, and mix thoroughly. Stir in ¼cup strawberry juice. Fold in strawberries. In another bowl, beat egg whites until stiff. Fold into strawberry batter. Turn batter into prepared pan. Lightly drop pan to pop any air bubbles. Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool for 15 minutes in the pan, and then cool completely on a wire rack before slicing. Makes 1 loaf or 12 muffins.