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Reflections of a Face
Jun. 11, 2009
Summer Treats
Today we are talking about summer treats. I will mention now that by "Summer Treats" I don't mean everything that's cold. There will be some thing for everyone, I do believe. I will try my best to have a variety of things thrown in here. Some of these foods are ones that you can serve year-round.
First off, a favorite of every kid!
Popsicles
They are very versatile and you can do so many things with them! You can make them out of fruit juice, most of your favorite beverages, pudding, and homemade smoothies, are a few ideas to get you started. You can put frozen berries, chocolate chips, and m&ms (the chocolate candies are more specifically for chocolate ones), but I bet you can think of some more too! Those are just a few ideas.
For molds you can use a small plastic cup, a paper cup (like a Dixie cup), or store bought molds. Make sure that if you use a cup that you put a popsicle stick in it though. I have put a spoon in the cup before and it worked fine. Just make sure your cup is deep enough for the spoon. If you have little ones you can freeze juice in ice cube trays and once frozen crush them up in a blender. (Spoon feeding the crushed mixture to them, of course.)
Frozen Bananas
These are super simple! You peel a banana, put a popsicle stick through the middle, dip it in the sauce/dip (or whatever you want to call it), and put any toppings you want on it, stick it in the freezer on a plate until frozen and BAM. There you have it. For sauces/dips to roll them you can use chocolate, pudding, caramel, smoothies, or yogurt. After dipping them in the dip of your preference you can roll them in nuts, granola, small candies, or your preference.
Lemonade
Miss Rachel has a wonderful recipe on her blog for both lemonade and limeade! Very yummy! Just click the word 'lemonade' above and it will take you directly to the recipes.
Frozen Fruit
This stuff is incredible! You can freeze grapes, peaches, nectarines, strawberries, blueberries, and blackberries. Those are the ones we’ve tried so far and loved them! But you could certainly try other fruits as well.
Srawberry Shortcake Cake
Cake-
1 1/2 cups flour
3 tablespoons corn starch
1/2 teaspoon salt
1 teaspoon baking soda
9 tablespoons unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
Icing-
1/2 pound cream cheese, room temperature
2 sticks unsalted butter
1 1/2 pounds powdered sugar, sifted
1 teaspoon vanilla
1 pound of strawberries.
Preheat oven to 350 degrees sift together flour, salt, baking soda, and corn starch. In the bowl of an electric mixer, cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined. Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes or until no longer jiggly. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack. Allow it to cool completely.
Stem strawberries and slice them in half from bottom to top. Place in a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.
Make icing: combine cream cheeses, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy. Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.
Remove from freezer. Use a little less that 1/3/ of the icing to spread over the top of the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.
Leave plain or garnish with strawberry halves. IMPORTANT: cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!
Credit: Ree Drummond aka: The Pioneer Woman
And an all-time favorite of mine…
Chips and Salsa
Okay, okay. So this isn’t exactly your idea of a “Summer Treat”. I’m sorry, but I love this stuff. I just had to include it.
THE Salsa Recipe
1 can of petite diced tomatoes, not drained
½ of an onion, diced small
1 clove of fresh garlic, minced
½ cup of fresh cilantro, chopped
2 tablespoons of red wine vinegar
the juice of ½ a lime
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Mix tomatoes, onion, garlic, and cilantro in a medium sized bowl. Add the vinegar and lime juice and stir.
That wasn’t too hard, was it?
If you have any more summer treats you’d like me to add you are welcome to contact me with them. I have enjoyed getting to know all of your favorite summer treats! I may even do a Fall and Winter edition.
Shalom,
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Feb. 7, 2009
The Requested Recipes
There have been some recipes requested from various people from me. So, my friends, here they are. Enjoy!
Salsa
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14 1/2 oz. can Red Gold Petite Diced Tomatoes w/ Smoked Chipotle
1/4 cup chopped fresh cilantro
1/4 of one onion chopped fine
1/2 of a lime's juice
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Combine and refrigerate. Serve with tortilla chips
Creamy Chicken Enchiladas
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2 1/2 cups cooked chicken (you can also used leftover grilled chicken!)
1 can (10 3/4 oz.) condensed cream of chicken soup
1 cup sour cream, divided
8 oz. shredded colby, jack, or cheddar cheese
1/4 cup chopped fresh cilantro, divided
10-12 flour tortillas - 12 inch
1 1/2 cups salsa
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Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese, and 3 Tablespoons of the cilantro.
Spoon about 1/4 cup of the chicken mixture down the center of each tortilla, roll up. Place seam sides down in greased 9x13 inch baking dish. Top with salsa and remaining cheese.
Bake at 350' for 25 minutes. Sprinkle remaining cilantro, top with remaining 1/2 cup of sour cream.
Daddy's (newly Hannah's and Daddy's) Biscuits (this one's for you Carters!)
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2 cups all-purpose flour (can substitute whole wheat and/or flax seed mill)
1 tablespoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
1 stick butter, cold (or 1/4 cup butter and 1/4 cup coconut oil)
2/3 cup milk or buttermilk
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Stir together flours, baking powder, sugar, and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Make a well in the center; add milk all at once. Stir just until dough clings together. This should make a solid ball after adding the milk. If it doesn't, add a tablespoon or two more milk until you can form the ball of dough.
On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to 3/4 inch thickness. Cut biscuits with a biscuit cutter, dipping cutter in flour between cuts. Transfer biscuits to a baking pan. Bake at 450' for 10 to 12 minutes or until golden brown. Makes about 10 standard size biscuits.
So there you are folks! Enjoy!
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About Me
My name is Hannah, but I am also known as Missy Lou. I am a 13yo homeschool high school student. I love the Lord with all my heart and hope you will see Him in me. I am the oldest of 5 kids and love my family very much!
However, I am not a perfect person. Jesus Christ is my role model and I strive to please Him only. I truly hope you are blessed by your visit here. It is my prayer that this blog glorifies the Lord in every way.
I enjoy sewing, crocheting, cooking, baking, and looking after my 2yo brothers. They have made such a difference in my life! They are constantly teaching me many things! My sisters and Mama are my best friends. Although I didn't always think mamas and sisters were to be best friends.
*All content on this blog is © copyrighted by Hannah B. 2006-2009.*
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