Strawberries in a patch near you

I was listening to the radio the other evening and an ad came on for a pick your own strawberries farm. Let me tell you I was more than delighted to learn the berries are ready and waiting in a patch near me.

In my opinion there's really no dish that couldn't benefit from a few strawberries. They add spark to salads, make morning cereal special and when turned into salsa, take grilled meat and chicken to a new level. And then there are the desserts -- shortcakes, pies, crisps, cobblers, puddings and so much more.

Sadly, the berry season is short, but flash freezing makes it easy to save some summer berries to use throughout the winter. Simply stem and rinse under cold water, drain well and place in a single layer on baking sheets. Place in the freezer, uncovered, for several hours or overnight until frozen, then package in freezer bags. The berries will remain loose and ready for your favorite recipes.

Glazed Strawberry Cream Pie

Crust:

Golden Baked Pie Shell

1 1/4 cup sifted flour

1/4 cup sugar

1/2 cup butter

Filling:

3 cups sliced fresh strawberries

1 1/2 cup sifted confectioners' sugar

2 (3-ounce) packages cream cheese, softened

1 tsp. vanilla extract

1 cup heavy cream, whipped

Water

2 tsps. cornstarch

3 drops red food coloring

1 drop yellow food coloring

Directions: For crust: Combine the flour and sugar in bowl. With pastry blender, cut in butter until fine crumbs form. Knead with hands till dough forms. Press dough into bottom and up sides of 9-inch pie plate. Bake in 325-degree F. oven 25 minutes, or till golden brown. Cool on rack before filling.

For pie: Combine strawberries and 1/2 cup of sifted confectioners' sugar in bowl. Let stand 30 minutes.

Meanwhile, beat cream cheese in bowl till smooth, using an electric mixer on medium speed. Gradually add remaining 1 cup confectioner's sugar, beating till smooth and creamy. Beat in vanilla. Fold mixture into the whipped cream. Turn into pie shell. Chill in refrigerator.

Drain strawberries, reserving juice. Add enough water to juice to make 1/3 cup. In small saucepan combine the juice, cornstarch and food colors. Cook over medium heat, stirring constantly, till mixture boils and thickens. Remove from heat and cool slightly.

Gently combine strawberries with the cornstarch mixture. Spoon over the chilled cream filling. Refrigerate pie at least 2 hours before serving. Serves 6 to 8.

Strawberry Dumplings

(A cobbler-like dessert, made with fresh strawberries and sweet dough.)

1/3 cup sugar

2/3 cup water

1 tsp. vanilla extract

1 cup sifted all-purpose flour

2 T. sugar

1 1/2 tsps. baking powder

1/2 tsp. salt

1/4 cup butter

1/2 cup milk

1 pint (about 2 cups) fresh strawberries, hulled and rinsed

1 T. sugar

Directions: In a saucepan, combine 1/3 cup sugar and the water; bring to a boil. Reduce heat and simmer for 5 minutes. Stir in vanilla extract.

In a medium mixing bowl, sift together flour, the 2 tablespoons sugar, the baking powder, and salt. Cut in butter with pastry blender or fork until mixture is crumbly. Add milk and stir just until dry ingredients are moistened.

Place strawberries in a 1 1/2-quart casserole dish; pour hot sugar mixture over strawberries. Immediately drop dough evenly in 8 to 10 spoonsful over strawberries. Sprinkle dumplings with the remaining 1 tablespoon of sugar (and a little cinnamon, if desired). Bake at 450-degrees F. for 25 to 30 minutes, or until dumplings are lightly browned. Serve hot with whipped topping or ice cream, if desired. Makes 4 to 5 servings.

Strawberry Pudding

1/3 cup granulated sugar

1 T. flour

1/4 tsp. salt

3 eggs, separated

2 cups milk, scalded

1 1/2 tsp. vanilla, divided

1 (16-ounce) package vanilla wafer cookies

1 T. granulated sugar

2 cups fresh strawberries, sliced

Directions: In top of double boiler combine 1/3 cup sugar, flour, salt, egg yolks, milk and 1 teaspoon vanilla; cook, stirring constantly, until custard thickens.

Line bottom and sides of a 1 1/2-quart baking dish with vanilla wafers. Alternate layers of custard mix, wafers and berries. Beat egg whites until stiff peaks form. Add the 1 tablespoon sugar and remaining 1/2 teaspoon vanilla. Spread meringue over custard and bake in a 325 degree F. oven until meringue is nicely browned.