Strawberry bread and strawberry butter

This week, The Lakeville Journal announces the return of a popular column from years gone by, Country Cook. Our new chef/writer is Lakeville Journal receptionist and Calendar editor Michele Bosworth. A resident of Norfolk, she is a self-taught cook who brings out the best in time-honored favorites. This column will run once a month. To contact Michele, send her an e-mail at countrycook@lakevillejournal.com.

For many years, I would take my daughter strawberry picking for her birthday, at the end of June. Kneeling in the straw, she would eat more than she put in her basket.

While it is so rewarding to harvest your own produce, what do you do with all those strawberries? You can only eat so much strawberry shortcake!

To help with this dilemma, my sister’s mother-in-law gave me a recipe for strawberry bread. I’ve learned that beating the eggs slightly, and mixing the wet and dry ingredients separately first, helps to make this bread much lighter than some quick breads.

Strawberry bread has always been a hit in my house, and it tastes great plain or with cream cheese.  I can’t keep it in the house for more than a day.

If it does last longer than 24 hours, try toasting it (and slather on some strawberry butter).

Strawberry bread

Makes two loaves

3 cups flour                   

2 cups sugar

1/2 teaspoon cinnamon    

1 teaspoon salt

1 teaspoon baking soda

1 cup canola oil

4 eggs, slightly beaten

2 cups strawberries, washed, hulled and crushed

1 1/4 cups chopped nuts

In a large bowl, combine the flour, sugar, cinnamon, salt and baking soda.

In a medium bowl, combine the oil, eggs, strawberries and nuts.

Stir the wet ingredients into the flour mixture and mix only until moist.

Pour the batter into two well-greased-and-floured loaf pans. Bake for one hour at 350 degrees. (You can also use mini-loaf pans; this recipe will make six mini loaves. They make great gifts.)

Strawberry butter

Makes one cup

1 cup washed and hulled fresh strawberries, pureed

1 cup unsalted butter at room temperature

2 tablespoons confectioners’ sugar

Using a food processor or electric mixer, beat the pureed strawberries into the softened butter. When fairly smooth, beat in the sugar until blended. Pack the butter into a bowl or a mold and chill until firm.

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