Category: Summer

Berry Cakes with Cinnamon Whipped Cream

When it comes to celebrating July 4th, my first dessert thoughts jump to these yummy, mini, festive cakes out of one of my July editions of Everyday with Rachael Ray magazine. These are quick to make and can be made early in the day, along with the cinnamon whipped cream, so you can be ready for your fun festivities. The edges have the best sugary crunch and the whipped cream adds a cinnamony sparkle…..sparkler…… ha! I can’t wait for the 4th! Happy Birthday, America!

1 stick (4 ounces) unsalted butter, softened
3/4 cup plus 1 T. granulated sugar
2 large eggs, room temperature
2 T. plus 1 cup heavy cream
1 tsp. pure vanilla extract
1/4 tsp. salt
1 cup flour
1 cup mixed fresh berries, plus more for garnish
2 T. confectioners’ (powdered) sugar
1/2 tsp. ground cinnamon

Preheat the oven to 350 degrees. Lightly grease a muffin tin. Using an electric mixer, beat the butter and 3/4 cup granulated sugar until pale, about 5 minutes, scraping down the sides of the bowl. Add the eggs and beat until fluffy, about 2 minutes. Add 2 T. cream, the vanilla and the salt and mix until combined, scraping the bowl as necessary. Beat in the flour until incorporated. Using a spatula, gently stir in the berries.

Spoon the batter into each muffin cup, about three-quarters full. Top each cake with a few berries and sprinkle the remaining tablespoon of granulated sugar over the cakes. Bake until a toothpick inserted in the center comes out with only a few crumbs, 30 to 35 minutes. Let cool in the pan, then run a knife around the edges and remove.

In a small bowl, whip the remaining 1 cup cream with the confectioners’ sugar and cinnamon until soft peaks form. Serve with the cakes.

And then light the sparklers!

Grilled Chicken with Corn-Cherry Tomato Relish

As I type this, we are in the middle of a terrible sand storm! So, I’m trying to concentrate on healthy comfort foods, like this recipe. It’s hard for me not to concentrate on pizza, coke, and dirt cake on a day like today. So here goes. This corn relish IS delicious comfort food even if I’m in the midst of sand in my teeth. Typing this out, I’m transported to a calmer evening when I made this.

3-5 ears of corn, husks and silk removed
2 cups cherry tomatoes, halved
2 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
2 T. fresh lime juice
1 T. chopped fresh cilantro
1/2 tsp. salt, or more to taste
4 (1/4 pound) boneless, skinless chicken breast halves
1 T. olive oil
1 tsp. ground cumin, I used chicken fajita seasoning

Prepare the grill for a medium fire; spray the grill rack with nonstick spray.

Place the corn on the grill rack. Grill, turning often, until tender and well marked, about 6 minutes. Transfer the corn to cutting board and let cool 5 minutes. With a sharp knife, cut the kernels from the cobs; transfer the kernels to a large bowl. Stir in the tomatoes, scallions, jalapeño, lime juice, cilantro, and 1/4 tsp. salt. (I use a bit more salt; this is a weight watchers recipe.) Set aside.

Rub the chicken with the oil, then sprinkle with the cumin or fajita seasoning and the remaining 1/4 tsp. salt. Place on the grill rack and grill, turning once, until chicken is cooked through, 8-10 minutes. Serve the chicken with the relish.

*On days like today, this recipe can easily be cooked on a grill pan inside!

Yield: 4 servings with a PointsPlus value of 7.

COOKING THE BOOKS, YA’LL!

Fresh Strawberry Cake

This strawberry cake is the birthday cake that Fallon requests on her special day. It is so hard for me to believe that yesterday, she turned 11! Pretty in pink, both Fallon and this cake, are layered with sweet surprises and sure to bring smiles. This is the Triple-Decker Strawberry Cake from Southern Living’s 2004 Annual Recipes Cookbook. It keeps best in the refrigerator.

1 (18.25 oz.) pkg. white cake mix
1 (3 oz.) pkg. strawberry gelatin
4 large eggs
1/2 cup sugar
1/4 cup all-purpose flour
1/2 cup finely chopped fresh strawberries
1 cup vegetable oil
1/2 milk
Strawberry Butter Cream Frosting, recipe below
Garnish: whole strawberries

Beat first 8 ingredients at low speed with an electric mixer 1 minute. Scrape down sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Chopped strawberries should be well blended into batter.)

Pour batter into 3 greased and floured 9-inch cake pans. (I line the bottoms with parchment and spray with Baker’s Joy cooking spray.)

Bake at 350 degrees for 23 minutes or until cakes spring back when lightly pressed with a finger. Rotate your pans, halfway through cooking time.

Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.

Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Store in refrigerator. Garnish if desired. Makes 16 servings.

Strawberry Buttercream Frosting

1 cup butter, softened
2 (16 oz.) packages powdered sugar, sifted
1 cup finely chopped fresh strawberries

Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add sugar and strawberries; beat at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.) Makes 2 1/2 cups.

White Chocolate Party Mix

This recipe was shared with me by my sweet sister, Julie! It is a favorite of ours! She always makes it for our camping trips to Colorado. Make sure you have a big mixing bowl for this one and match the M & M colors with the holiday or season, if you like!

1 (10-oz.) pkg. mini pretzels
5 cups plain cheerios
5 cups corn Chex or Crispex cereal
2 cups salted peanuts
1 (14-oz.) pkg. M & M’s
2 (12-oz.) pkgs. white chocolate chips
3 T. oil

Combine the pretzels, cereals, peanuts and M & M’s in a large bowl.

In a microwave safe bowl, microwave the white chocolate chips and oil on medium high for two minutes, stirring once. Microwave again for 10 seconds; stir until smooth.

Pour the melted chocolate over the pretzel mixture and gently mix well. Spread onto 3 to 4 wax paper-lined baking sheets.

Let cool and break apart. Store in airtight containers.
Makes 20 cups

Grilled Bratwurst with Special Mustard Sauce

Grilled Bratwurst is one of my favorite meats to just throw in a tortilla and top with plain ol’ yellow mustard! But when the mood strikes, or the World Series rolls around, this recipe is always fun for the “big” game. It makes lots of mustard sauce and veggies, so you might want to grab double the brats and buns. Or throw the leftovers in that tortilla!
I found this recipe in a July 2001 issue of Southern Living.

6 bratwurst links (about 1 1/2 lbs)
2 large onions, thinly sliced
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
2 tsp. salt-free seasoning blend (I like Lawry’s brand)
2 T. butter or margarine
2 (12 oz.) bottles light beer
6 hoagie rolls split

Special Mustard Sauce, recipe follows

Grill bratwurst, covered with grill lid, over medium-high heat (350-400 degrees) for 10 to 15 minutes or until thoroughly cooked, turning once. (On days that just don’t lend themselves to grilling, these can be cooked on the stove top according to the package directions. I like Johnsonville brand)

Melt the butter in a large skillet over medium heat; add onion and bell peppers, and cook until tender.

Stir in the light beer and seasoning blend; add sausage, and simmer mixture for 20 minutes.

To serve, place a sausage link in each toasted roll that has been slathered in Special Mustard Sauce and top with the veggies. Enjoy the game!

Special Mustard Sauce

This little sauce is yummy! Serve the leftovers on ham sandwiches or thin it with a little water, add some olive oil, and make a simple dressing for a green salad.

1/2 cup butter or margarine
3 egg yolks, lightly beaten
1/2 cup prepared yellow mustard
1 tsp. salt
2 beef bouillon cubes
1/2 cup sugar
1/4 cup cider vinegar

Combine butter and bouillon cubes in top of a double boiler. Place over simmering water, and cook, whisking constantly, until butter melts and bouillon cubes dissolve. (be sure that your water is simmering gently before adding the egg yolks. They can start cooking too quickly and give some unfriendly lumps to your sauce.) Gradually whisk in beaten egg yolks. Add sugar and remaining ingredients; cook, whisking often, 20 minutes. Cover and chill.
Yield: 1 1/2 cups


Homemade double broiler