Berry Shortcake

A pre-summer dessert:  Berry Shortcake

You wouldn't really even know it was Spring here.  It really feels like an extension of winter.  Cold, snow, ice, rain.  This recipe has me longing for warm, lazy days.  I sliced up a carton of strawberries and tossed in a carton of blueberries. Out of season berries need to be sweetened up

 

Berry Very Simple Syrup

1c. Sugar

1c. Water

Grated Orange Peel

Grated lemon peel

juice of half orange

1 tsp. Vanilla

 

 Mix 1 cup of sugar with one cup of water and heat on medium heat.  Grate some orange peel and lemon peel.  Squeeze half of the orange's juice into the sugar/water mixture.  Simmer about 10-15 minutes until it becomes a syrup.  You can test it by dipping a spoon in it and letting it cool.  Remove it from the heat and add a teaspoon of good quality vanilla.  Once the mixture is cooled pour it over the berries.  (Timesaver:  Cool the mixture faster by putting it into the freezer)

Now for the shortcakes.  I thought it would be fun to make shortcake bowls.  I used the shortcake recipe on the bisquick box.  Instead of dropping them on a cookie sheet, I grabbed my jumbo muffin tin, flipped it over, greased it very well. Skip every other cup because they will puff up while cooking and add the dough.



Wait for them to cool about 5 minutes and carefully remove the shortcake cups.

 



I "whipped" up whip cream to top the shortcakes.

 

Whipped Cream Recipe

 

1 cup of heavy whipping cream





2 Tbl. of sugar

1 tsp. of vanilla

 

Combine all the above ingediants and whip with a mixer on medium until stiff peaks form.

 

Fill the shortcake bowls with fruit, top with whip cream, and enjoy!

 

 

 

 

 

 



 

Spicy Dill Pickle Canning Recipe

My cucumber plants have started producing bountiful bunches of cucumbers.  There's not much to do with them but pickle and can them.  I use a recipe that is a family favorite that is passed on from my Uncle's mother.  These pickles have a bit of a kick but are awesome in Bloody Mary's, on a relish tray, on a hamburger hot off the grill, or just right out of the jar.

Peg's Spicy Dill Pickles Recipe

5 cups of water

5 cups of white vinegar

1/2 cup of pickling salt

Bring this to a boil

In each jar add:

a clump of dill (I grow my own in the garden)

1/2 tsp of mustard seed

1/4 tsp of minced garlic

1/4 red pepper flakes (for just a little kick)

Fill each jar with the hot liquid and seal.  Makes 8 pints.

Chicken Salad....summertime staple

I love the summer months because I grow my own fresh vegetables and herbs.  Planting a garden is so easy and there such a self sustaining sense of satisfaction when you start harvesting the things you have grown with your two hands by your two hands. 

I prepare chicken salad frequently during the summer using what I grow in my backyard.  Here's my recipe (kind of, I don't like to follow recipes):

Shredded Chicken - buy a rotisserie chicken, if you are short on time or place chicken on a broiler pan add liquid (water, broth, beer, etc) to the bottom of the pan and cover in foil. Cook on 350 degrees for 30 minutes. Makes very moist chicken!

Mayo - low fat, full of fat....whatever you prefer


Fresh Dill - homegrown my backyard

Mandarin Oranges

Dried Cranberries

Grapes cut in half


Brocolli slaw - sneak in the vegetables when you can. Look in your salad section of your grocery store...similar to cole slaw only made out of brocolli


Sweet pickle relish - (I can my own)

Peppers (red, yellow, and orange)

Shredded Parmesan Cheese


Fresh lemon juice

And if I was a single gal I would add in some onion...but my honey hates it so I do without :(
Add in whatever else you like in your salad (pecans, etc.). Mix to your taste buds desire. Remember you can't screw up chicken salad!

Serve rolled up in lettuce, torillas, sourdough rolls, or on whatever you want. Slice some fresh tomaotes (romas are my favorite) and toss on top. Prepare enough for seconds!