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Published July 17, 2012 · Updated July 17, 2012

I hope warm summer weather will arrive in July so we can enjoy our summer activities.

I found this delicious strawberry loaf cake for you to try. Strawberry season is so short.

STRAWBERRY WALNUT BREAD
2 cups finely chopped walnuts
3 cups all purpose flour
1 teaspoon baking soda
1- 1/2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 beaten eggs
2 cups sugar
1-1/2 cups mashed strawberries (about 3 cups whole berries)
1 cup mashed banana
1 cup cooking oil
1 tablespoon finely shredded orange peel
Grease and flour two 9x5x3 inch loaf pans; sprinkle 1/2 cup nuts in the bottom of each pan.
In large bowl stir together flour, baking soda, cinnamon, cardamom, salt, and nutmeg.
Combine remaining ingredients; add to dry ingredients.
Stir just until moistened. Stir in remaining nuts. Spoon batter into prepared pans.
Bake in 350 degree oven 1 hour. Let cool in pans 10 minutes.
Remove to rack to cool. Makes 2.

LEMONY GOOD LOAVES
This is such a great lemon loaf that I bake it to put in the freezer so I can gift it to friends when I visit or have one ready for company. You will really enjoy this recipe and it is so easy to make.
1 cup boiling water
1 pkg. (85 g) Jell-o lemon jelly powder
1 pkg. (2 layer size) lemon cake mix
3/4 cup oil
1/4 cup lemon zest
4 eggs
1 cup icing sugar
1/4 cup lemon juice
Heat oven to 350 degrees.
Spray 2 (8×4 inch) loaf pans with cooking spray.
Add boiling water to jelly powder; stir 2 min, until completely dissolved.
Mix cake cake mix, oil, zest, dissolved jelly, eggs in a large bowl with mixer on low speed until moistened.
Beat on medium speed until well blended. Pour into prepared pans.
Bake 40 minutes or until tooth pick inserted in centre comes clean.
Pierce loaves with large fork at 1/2 inch intervals.
Mix sugar and juice until blended; carefully pour over loaves.
Cool loaves in pans 30 min; remove from pans to wire racks. Cool completely
Freeze loaf: Wrap loaf in plastic wrap and foil. Freeze up to 1 month.
When ready to serve, let stand at room temperature until thawed.
PS: My lemon was very firm so I zested it and then microwaved it 30 seconds to soften and juiced it.

OATCAKES
I was looking for breakfast diet recipes and this caught my eye so I tried it and it was a hit with my company. They always ask for the recipe so I am submitting it.
2 cups well shaken buttermilk
1 large egg
1-1/2 cups old fashioned rolled oats
1/2 cup whole wheat flour
1 Tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Raspberry compote:
2 cups raspberries, fresh or frozen (thawed)
2 tablespoons maple syrup to taste. 1 teaspoon ground cinnamon
To prepare oatcakes:
Whisk buttermilk and egg in a medium bowl.
Combine oats, flour, sugar, baking soda, 1/2 tsp. cinnamon and salt in another medium bowl
Stir the dry mixture into the wet mixture and let stand for 15 minutes.
The mixture will bubble slightly as it sits.
Coat griddle or large nonstick skillet with cooking spray, heat over medium heat.
Using 1/4 cup of batter for each, cook 3 oatcakes at a time until bubbles dot the surface, 2 to 3 minutes.
Flip and continue cooking until browned, 1 or 2 minutes more, reducing heat if necessary to prevent overbrowning.
Serve the oatcakes with the compote.
To prepare compote:
Place raspberries, maple syrup and 1 teaspoon cinnamon in a heavy saucepan.
Bring to a simmer over medium heat and cook, stirring occasionally until the berries are mostly broken down, 3 to 5 minutes. Remove from heat and cover to keep warm.