Sour Cream Pound Cake and Strawberries

By Stephanie and Megan Rostollan

¾ cup soft butter

1 cup orange blossom honey

3 eggs

1 ½ cup fresh ground soft wheat and millet

1 teaspoon baking powder

½ cup sour cream

1 teaspoon vanilla extract

Cream butter and add honey.  Beat well. Add eggs, 1 at a time, beat after each. Combine flour and baking powder and add to creamed mixture, mix well. Add sour cream and beat for 4 minutes.  Stir in vanilla extract. Pour batter into greased and floured loaf pan. Bake at 325° for 50 to 60 minutes. Cool.

STRAWBERRIES

Rinse, drain, hull, and slice about 2 quart of strawberries. Place in a large bowl and sprinkle with 1/4 cup of honey. Let set at room temperature for about 1 hour. Spoon strawberries onto a pound cake slice and top with whipped cream or non-dairy whipped topping.