Kristin Kveno

Every year, in early summer, there’s a battle in our yard. The lines are drawn, both sides aim to be quicker each year to gain the upper hand on their opponent. Each year, we humans lose. I’m talking about the battle with the chipmunk we have named Chippy, and the bounty of strawberries he takes from our garden. This year however, we stood absolutely no chance as Chippy brought his friends, his aunts and uncles, his cousins — basically anyone to indulge in our strawberry buffet. My daughter, Claire, proudly exclaimed she found one strawberry in the garden that was ready to be picked and was still untouched by Chippy and his gang of thieves. I told her to quickly pick that strawberry and enjoy it before it was too late. The strawberry battle here wages on.

Since strawberries have been on my mind, I’ve been baking with strawberries (store-bought unfortunately) a lot lately. Here’s some tasty recipes I’ve discovered. Enjoy those delicious strawberries before Chippy and company invade your strawberry patch too!

This bread is good — like full of flavor and sweet strawberries, good. We made this one recently and the whole family enjoyed a slice or two or three!

 Oatmeal Strawberry Bread

https://www.allrecipes.com/recipe/186447/oatmeal-strawberry-bread/?internalSource=rotd&referringId=1110&referringContentType=Recipe%20Hub

3 cups all-purpose flour

1-1/2 cups rolled oats

2 cups white sugar

1 tablespoon ground cinnamon

2 teaspoons baking powder

1 teaspoon salt

1-1/2 cups vegetable oil

4 eggs

1-1/4 pounds fresh strawberries, sliced

1/4 cup rolled oats

Preheat oven to 350 degrees. Grease two 7x3 inch loaf pans. Stir together the flour, 1-1/2 cups rolled oats, sugar, cinnamon, baking powder and salt in a large mixing bowl. In another bowl, whisk together the vegetable oil and eggs; stir into flour mixture until just moistened. Fold in strawberries. Pour into the prepared loaf pans and sprinkle the tops with remaining 1/4 cup of rolled oats. Bake in preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool the strawberry bread in the pans for five minutes before cooling completely on a wire rack.

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This dessert tastes as good as it looks. Impress your loved ones with this scrumptiously beautiful treat.

Strawberry Galette

https://www.countryliving.com/food-drinks/recipes/a4171/rustic-strawberry-galette-recipe-clv0513/

1-1/4 cups all-purpose flour

1/4 teaspoon salt

1 tablespoon sugar

1/4 cup sugar

1/2 package cream cheese

1 stick cold unsalted butter

2 pounds strawberries

1 tablespoon cornstarch

vanilla bean

1 teaspoon lemon zest

1 egg

2 tablespoons turbinado sugar

In a food processor, pulse flour salt and 1 tablespoon sugar to combine. Add cream cheese and butter and pulse until large crumbs form. Add 3 to 4 tablespoons water and pulse just until dough begins to come together. Turn dough out onto a lightly floured work surface and gently knead until dough comes together evenly. Pat into a disk and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to overnight. Unwrap dough disk and roll between 2 sheets of parchment to create a 12-inch-diameter circle that is 1/8 inch thick. Transfer dough to a baking sheet and refrigerate for 30 minutes. Preheat oven to 350 degrees. Meanwhile, in a large bowl, toss strawberries with cornstarch, vanilla bean seeds, lemon zest and remaining granulated sugar. Arrange strawberries atop dough, leaving a 1-inch border. Fold border up and over strawberries to create a 1-inch-wide rim. Brush crust with egg wash and sprinkle with turbinado sugar. Bake galette until crust is golden, 40 to 45 minutes.

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Who doesn’t love a good crisp? The crunchy top and tasty filling is the perfect combination. You simply can’t beat it — especially when the crisp features strawberries and rhubarb.

Strawberry Rhubarb Crisp

http://www.eatingwell.com/recipe/251431/skillet-strawberry-rhubarb-crisp/

6 tablespoons unsalted butter, divided

4 cups sliced rhubarb (1/2 inch; about 1 pound), fresh or frozen (thawed)

4 cups hulled and quartered strawberries, fresh or frozen (thawed)

2/3 cup granulated sugar

2 tablespoons orange or lemon juice

1-1/2 tablespoons cornstarch

1 teaspoon vanilla extract

1-1/2 cups rolled oats

1/2 cup almond meal

1/3 cup packed light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

Preheat oven to 375 degrees. Heat 2 tablespoons butter in a large cast-iron skilled over medium heat until just starting to brown. Add rhubarb, strawberries and sugar; cook, stirring occasionally, until the fruit starts to soften, about 5 minutes. Remove from heat. Combine oats, almond meal, brown sugar, cinnamon and salt in a medium bowl. Melt the remaining 4 tablespoons butter and stir into the oats mixture. Crumble the topping over the fruit. Bake the crisp until the fruit is bubbling and the topping is golden brown, about 30 minutes. Let cool 10 minutes before serving.

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Strawberry cheesecake that’s portable? Now you’re talking! The eggroll wrapper is key to making this strawberry cheesecake on-the-go good!

Cheesecake Eggrolls

https://www.delish.com/cooking/recipe-ideas/recipes/a57247/cheesecake-egg-rolls-recipe/

sauce:

2 cups chopped strawberries

2 tablespoons water

2 tablespoons granulated sugar

eggrolls:

2 (8 ounce) blocks cream cheese, softened

1/2 cup granulated sugar

1/2 cup sour cream

1 teaspoon pure vanilla extract

pinch kosher salt

12 eggroll wrappers

vegetable oil, for frying

powdered sugar

In a small sauce pan over medium heat, combine strawberries, water and sugar. Stir to combine and bring to a simmer. Stirring frequently, cook until thick and jammy, 3 to 4 minutes. Transfer to a medium bowl and set aside. In a large bowl, combine cream cheese with sugar, sour cream, vanilla and kosher salt. Using a hand mixer, beat ingredients until fully combined. Place an eggroll wrapper on a clean surface in a diamond shape and spoon approximately 3 tablespoons cream cheese mixture into a line in the center. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple of drops of water. In a larger skillet over medium heat, heat oil (it should reach 1 inch up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly. Dust powdered sugar and serve with strawberry sauce.

If you don’t have to contend with your own Chippy and his gluttonous-strawberry-loving associates, then grab your garden-fresh strawberries and get baking. Getting juicy strawberries at the grocery store also works. A warning to Chippy: next year we will win the strawberry war!!

Kristin Kveno scours the internet, pours over old family recipes and searches everywhere in between to find interesting food ideas for feeding your crew. Do you have a recipe you want to share? You can reach Kristin at kkveno@thelandonline.com.