Strawberries June 21, 2016


Today’s recipes are from Foodland Ontario  www.foodlandontario.ca




8 ounces cream cheese, at room temperature

1 tablespoon granulated sugar

½ cup finely chopped Ontario strawberries

1 loaf unsliced egg bread, preferably day-old

2 cups sliced Ontario strawberries

3 Ontario eggs

2 tablespoons Ontario maple syrup

1/8 teaspoon ground nutmeg

¾ cup Ontario milk

½ teaspoon vanilla

2 tablespoons butter, softened (approx.)

Ontario maple syrup


1.In medium bowl, mash together cream cheese and sugar; fold in chopped



2.Trim both end off bread; cut loaf into 12 slices, each about ¾-inch thick.

Spread one side of each bread slice with cream cheese mixture, dividing

equally. Top 6 slices with sliced strawberries, dividing equally. Gently press

remaining bread slices, cream cheese side down, onto berry-topped slices.


3.In shallow dish, whisk eggs, maple syrup and nutmeg until blended; whisk

in milk and vanilla. Working in batches, dip sandwiches into egg mixture,

soaking well.


4.Heat large skillet or griddle over medium heat. Brush with thin layer of

butter. Add soaked sandwiches, in batches as necessary, and cook for 1

to 2 minutes, pressing gently. Using one spatula under sandwiches and

one on top, flip over and cook until golden and puffed and a knife inserted

into bread comes out clean, about 1 to 2 minutes. Keep warm while repeating

with remaining sandwiches. Add more butter and adjust heat as necessary

to prevent burning. Drizzle French Toast with maple syrup.





Strawberry Preserve Sauce:

4 cups Ontario strawberries, washed, hulled, sliced

1 cup granulated sugar

3 tablespoons cornstarch


Oatmeal Shortbread:

2 cups quick cooking rolled oats

2 cups cake and pastry flour

½ teaspoon salt

½ cup each: soft butter and shortening

1 cup packed brown sugar

2 tablespoons hot water

1 teaspoon baking soda

1 teaspoon vanilla


1.Preserve Sauce: In glass or stainless steel saucepan, combine strawberries,

sugar and cornstarch. Cook over medium heat, stirring frequently for 5 to 8

minutes or until thickened and clear. Remove from heat. Cool. Spoon into jar

and refrigerate up to 5 days.


2.Oatmeal Shortbread: In bowl stir together oats, flour and salt. In mixing bowl

and using electric mixer, beat shortening, butter and sugar until fluffy. In measuring

cup, stir together hot water and baking soda. Beat into sugar mixture along with

vanilla. Gradually blend in oats mixture until well combined. Knead dough with

hands until it forms a ball. Using 1 tablespoon dough for each cookie, roll

dough into balls and place on greased baking sheet. Flatten with tines of a fork.


3.Bake in preheated 350 F oven for 12 to 15 minutes or until golden brown on

bottom. Cool on racks. To assemble cookies, spread flat side of one cookie

with Strawberry Preserve Sauce. Press flat side of other cookie against it.



TERIYAKI STEAK AND BERRIES                           Makes 4 servings


3 tablespoons seasoned rice vinegar

3 tablespoons canola oil

2 tablespoons teriyaki sauce

2 teaspoons each: finely minced fresh gingerroot and Ontario liquid honey

Freshly ground black pepper



12 ounce Ontario top sirloin grilling steak about ½-inch thick

4 cups Ontario spinach leaves, torn

4 cups Ontario romaine leaves, torn

3 cups Ontario strawberries, halved

2 cups Ontario white button mushrooms, sliced

2 Ontario green onions, diagonally sliced

4 teaspoons toasted sesame seeds


1.In small bowl or measuring cup, whisk together rice vinegar, oil, teriyaki sauce,

ginger, honey and pepper to taste.


2.Salad: Sprinkle both sides of steak with pepper to taste. Place on greased grill

over medium-high heat; close lid and grill for about 4 minutes per side for medium-rare

or until desired doneness. Remove to cutting board; let stand for 5 minutes before

thinly cutting across the grain.


3.In large bowl, combine spinach, romaine, strawberries, mushrooms and green

onions. Set aside 2 tablespoons of the dressing. Toss salad with remaining dressing.

Arrange on platter or salad plates; top with beef, drizzle with reserved dressing and

sprinkle with sesame seeds.



STRAWBERRY RHUBARB CRISP                           Makes 8 servings


4 cups Ontario strawberries, sliced

4 cups sliced Ontario rhubarb, in 1-inch pieces

¾ cup granulated sugar

1 tablespoon all-purpose flour

½ teaspoon cinnamon



½ cup butter, melted

1 cup each: all-purpose flour and large flake rolled oats

1 cup lightly packed brown sugar

½ teaspoon cinnamon


1.In large mixing bowl, combine strawberries and rhubarb. Stir in sugar, flour and

cinnamon; spoon into greased 13 x 9-inch baking pan.


2.Topping: In medium bowl; combine butter, flour, oats, brown sugar and cinnamon.

Sprinkle evenly over fruit mixture.


3.Bake in preheated 375 F oven for 40 to 45 minutes or until fruit is hot and bubbly

and topping is golden brown. Serve warm with a scoop of vanilla ice cream or

rozen yogurt.