Monday, August 26, 2019

Fresh Strawberry Bread


The days are getting cooler, and everyone in our house is back to school, but I still want to hang on to summer! I need more lunches on the patio, dinners on the deck, time in the kayak, reading by the lake, getting into a sun baked car.... (am I the only one who loves getting into a HOT car? probably.)

Luckily, you can feel like it's still summer (and technically it IS!) with a delicious quick bread like this one. Strawberries are THE fruit of summer, and they are delicious baked up in this bread.


So wear your sunglasses and tank top and get this bread baking! And relish these last days of summer.

Get more great ideas at Hearth and Soul, Fabulous, Inspire Me, Inspire Me 2.

Fresh Strawberry Bread

2 1/2 cups flour
1 cup sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 Tbsp. vegetable oil
1 cup milk
1 egg
1 tsp. vanilla
1 1/2 cups fresh sliced strawberries

Combine the flour, sugar, baking powder and salt in a large mixing bowl. Add in the oil, milk egg and vanilla and stir with a wooden spoon until combined. Fold in strawberries.

Pour into a greased loaf pan. Bake at 350 for 65-80 minutes or until top is golden brown and a toothpick inserted near the center comes out clean.

Cool slightly, then loosen sides of loaf from pan and remove to wire rack to cool completely.

Recipe Source: Adapted from Lemon Tree Dwelling

Monday, August 19, 2019

Strawberry Rhubarb Cheesecake Bars


Strawberry Rhubarb is such a wonderful summer combination. I loved this treatment of the tangy and sweet fruit, layered between cream cheese and streusel.

It was a big hit at a summer picnic, with even kids requesting seconds!


Because of the several layers, this does take a little time to come together, and it's really best if you can let it sit overnight in the fridge before serving. It will be worth the wait!

Strawberry Rhubarb Cheesecake Bars

Crust and filling:
1/2 cup butter, softened
1/4 cup brown sugar
1 tsp. vanilla, divided
1 cup flour
1/2 tsp. salt
8 oz. package cream cheese, softened
1/2 cup, divided
1 egg
1 1/2 cups diced fresh rhubarb
1 cup fresh strawberries (about 10-11 strawberries), hulled and diced
1 tsp. cornstarch
1/4 teaspoon cinnamon
1 Tbsp. lemon juice

Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup oats
1/4 tsp. salt
1/4 cup butter, cold and diced

For the crust, combine butter and brown sugar using an electric mixer until creamy. Mix in 1/2 tsp. vanilla. In a small mixing bowl, whisk the flour and salt together. With the mixer on low speed, slowly add the flour mixture to the butter mixture and mix until combined. Press the dough evenly into a greased 8 or 9" baking pan. Bake at 350 for 12 minutes or until lightly browned. Set aside to cool.

For the filling, combine cream cheese and 1/4 cup sugar and beat together until smooth. Add the egg and 1/2 tsp. vanilla, and mix until combined. Pour over the partially-baked crust and spread evenly. In a medium bowl, stir together rhubarb, strawberries, 1/4 cup sugar, cornstarch, cinnamon, and lemon juice. Sprinkle evenly over cream cheese filling.

For the topping, combine flour, brown sugar, oats, and salt. Cut in the cold butter with a pastry blender until you have a pea-sized crumb-like mixture. Sprinkle topping over the fruit mixture. Bake again for 40-45 minutes or until filling is set. Cool completely on a wire rack. For best results, refrigerate for several hours or overnight before cutting into squares and serving. Refrigerate any leftovers.

Recipe Source: Adapted from Smorgaseats
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