Lemon Custard Cake

Another great option for summertime treats, this lemon custard cake it great alone, with just a sprinkling of powdered sugar, or topped with juicy berries (my personal preference).

Do not be alarmed by the runny consistency of the batter - that is exactly how it is supposed to be.   The cake firms up quite a bit once cooked and cooled.

Lemon Custard Cake

Recipe from Give Recipe

4 eggs, room temperature

1 tsp. vanilla

1 c. sugar

1/2 c. butter (1 cube)

3/4 c. flour

2 c. milk, lukewarm

2 tsp. finely grated lemon zest (1 Tbsp. lemonaide powder)

Separate egg whites and egg yolks.

Beat whites in a bowl until stiff and put aside.

Whisk egg yolks, vanilla and sugar until creamy.

Add melted butter and mix for half a minute.

Add the flour and mix with a spatula until well incorporated.

Continue beating as you add the milk gradually.

Gently fold in the egg white, one third at a time.

Fold in the grated lemon zest.

Pour very runny batter into a greased 8x11" baking dish.

Bake at 320 degrees for 60 minutes.

Let cool.

Dust with powdered sugar or top with fresh fruit.  I ended up putting mine face down on a platter first, but you can't really go wrong here.

Dutch Oven Cobbler

As summer approaches, I thought I'd share one of my all time favorite dutch oven desserts: COBBLER.

This recipe is SO EASY, making it perfect for camping or backyard BBQ's.  Fill with whatever fruit you desire (peaches and raspberries below), top with a sprinkling of cake mix, butter, and sprite.  Delicious!  The best part about this recipe is that you can't really mess it up.  Don't worry so much about proportions and measuring; just dump it in and put the lid on.  You wont be disappointed!

Dutch Oven Cobbler

Recipe from Sandy Bishop

6-8 c. chopped fruit of choice (I almost always use 2 quarts of bottled peaches)

1 boxed cake mix; white, yellow, chocolate, whatever you prefer.

1/4 c. butter

1 can sprite or 7-up

In a 12" dutch oven, layer the bottom with fruit (drained, if using canned).

Open a boxed cake mix and sprinkle the contents over the fruit (do not make the cake as directed, just use the powder in the mix).

Cut thin strips of butter and layer pieces over the cake mix.

Carefully pour 1/2 - 1 full can of sprite over everything.  You want it to be moist on the bottom, and dry on the top.

For Briquette cooking: 

10 coals on the bottom

14 coals on the top

Bake for 30-45 minutes, until fruit is bubbling up in places and the cake is browned on the top.

Or you can bake it in a 350 degree oven for 30-45 minutes.

Breakfast Banana Boats

I love breakfast.  I wish I had an hour everyday to make something wonderful before we were off to work or play or school.  But I love sleep a little more than breakfast, because I am always scrambling to put things together when I'm in charge in the morning.

These wonderfully delicious banana boats were just what I needed to cure myself of the breakfast blues.  So fast.  So easy.  Delicious.  And total eye candy, if you ask me.  Just by looking at it, I was most excited for the yogurt and berries version, but I actually preferred the peanut butter and apples.  I topped both with a sprinkling of granola, but really, whatever you have lying about is going to be great.  This also doubles as a wonderful mid afternoon snack.  Or late night... or mid morning... or whatever you're into.

No real recipe here - just grab some stuff and pile it on!

Breakfast Banana Boats

Idea from Prevention

Bananas

vanilla yogurt

berries or fruit of choice

granola

or 

Bananas

peanut butter (or nutella, or any nut butter)

apples

granola

Halve bananas, and then cut in half lengthwise.

Spread flat side with yogurt or nut butter

Top with fruit or berries of choice.

Top with granola.

Apple Chips {Oven Baked}

Before I dive into this, be sure to head on over here to view the Biggest Food Storage Sale of the Year.  There is a giveaway and a chance to earn some free product as well.

Apples are one of those fruits that don't last very long at our house.  My 5 year old eats at least 3 a day.   I have to hide them from him.  In an effort to get something more than the regular applesauce, apple slices, apple pie filling and apple juice we tried dehydrating for the first time.

One day I will get myself a dehydrator.  But not this year.  We used the oven instead. 

These apple chips make for a great snack, and are a good way to preserve what is abundantly in season at the moment by baking in the oven.

Apple Chips

apples

cinnamon

sugar

Use a mandolin, or slice apples as thinly as possible.

Remove seeds, but don't worry about cutting away the middle section altogether (I love the star shape that it makes!)

Layer individually over silicone lined baking sheets.

Sprinkle with cinnamon and sugar.

Bake at the lowest temperature your oven will allow (for me that is 170).

Time will vary on the thickness of your slices.

I baked mine for about 5 hours, and then turned the oven off but left them sitting overnight with the oven light on.

If you used a mandolin they could be done in 2-3 hours.

Cool completely, and store in an airtight container.

Honey Cloud Pancakes

This breakfast.... it was such a nice change from the everyday.  And quick, which is a must for breakfast at our house.  One large pancake is spread with soft fruits and baked to perfection.  It was as delicious as it looks.

Honey Cloud Pancakes

Recipe modified from Things We Make

5 eggs, separated

3/4 c. warmed milk

3/4 c. flour

heaping 1/4 tsp. salt

1 tsp. vanilla

2 Tbsp. honey

1 1/2 c. soft fruits (I used strawberries, raspberries, blueberries)

1 Tbsp. coconut oil

extra fruit for garnish

honey and powdered sugar

Separate 3 eggs, putting whites in a small glass bowl and yolks in a medium bowl.

Whip egg whites until stiff peaks form, set aside.

Add remaining 2 eggs, flour, salt, vanilla and honey to egg yolks and whisk to combine.

Fold in whipped egg whites.

Heat a large ovenproof skillet over medium heat, and preheat oven to 400 degrees.

When skillet is hot, melt coconut oil, spreading to coat the bottom and up the sides.

Pour entire bowl of batter into pan and cook for about 5 minutes; until the sides start to set.

Evenly distribute fruit over the top of the pancake.

Transfer skillet from stovetop to oven, and bake for 10 minutes, until cooked through and golden on top.

Slice into individual servings.

Drizzle with honey and sprinkle with powdered sugar.

Serve with extra fruit, if desired.

Cranberry Apple Salad

This pretty pink fruit salad is easy to make and will feed a crowd.  A nice change from your everyday salad, and it has a lot of great textures going on.  This needs to set up in the fridge before serving, so it is also a great make ahead side to add to any meal.

I received this recipe from a RS apple activity; not sure who to claim as the owner.  I followed exactly except I cut the marshmallow quantity in half.

Cranberry Apple Salad

1 lb. cranberries, frozen

1 c. sugar

16oz. crushed pineapple

5-8 apples

1 pint whipping cream

1/4 c. sugar

1 tsp. vanilla

1/2 lb. mini marshmallow

Put frozen cranberries in a food processor and pulse until rough chopped.

In a large bowl, add chopped cranberries, sugar and crushed pineapple.

Let sit in fridge (marinate) over night or for several hours.

A few hours before serving:

Dice apples and stir into cranberry mixture.

Prepare whipping cream, adding sugar and vanilla.

Fold whipped cream and marshmallows into salad.

Refrigerate until ready to serve.

German Muffin Pancakes

These delicious beauties are incredibly easy to make.  Served with any fresh fruit and a dusting of powdered sugar (or whip cream), these make for a great show stopper breakfast, with minimal effort.

We all loved them!

German Muffin Pancakes

Recipe from Real Mom Kitchen

1 c. milk

6 eggs

1 c. flour, sifted

1/2 tsp. salt

1 tsp. vanilla

1/4 c. butter, melted

Blend all ingredients (except for butter) in a blender.

Slowly add in melted butter to temper the eggs.

Grease 18 muffin tins and distribute batter evenly.

Bake at 400 degrees for 15 minutes.

They will rise significantly while baking, and then shrink back down once you take them out, creating perfect little 'craters' for you to fill with fruit.

We topped ours with fresh blackberries and raspberries, then dusted with powdered sugar and drizzled with maple syrup, but these would be great with any combinations of fruit / toppings!

5 cup Fruit Salad

This salad has been around forever.  It takes about 10 minutes to throw together and is always a big hit.

5 cup Fruit Salad

11-15oz. can mandarin oranges, well drained

8oz. can pineapple, drained

1 c. mini marshmallows

1 c. coconut

1 c. sour cream (or yogurt, whipped topping, etc)

Drain mandarin oranges and pineapple; lay out on paper towels.

Add all ingredients and stir to combine.

Refrigerate before serving.

Apple Almond Cranberry Salad

This delicious salad comes together in minutes and is perfectly sweet.

 

Apple Almond Cranberry Salad
Recipe modified from Taste of Home

8 c. torn salad greens
1 large apple, diced
1 large pear, diced
1/2 c. dried cranberries
1/2 c. sliced or slivered almonds, toasted
1/4 c. green onions, optional

Poppy Seed Dressing
Recipe from Our Best Bites

3/4 c. sugar
1/2 c. canola oil
1/3 c. white vinegar
1 tsp. kosher salt
1 tsp. mustard
1/8 tsp. pepper
1 tsp. poppy seeds

Blend together until smooth.
Refrigerate leftovers.

Bottled Mango Peach Salsa

This delicious summer salsa can now be enjoyed all year!

Mango Peach Salsa - Bottled

Recipe adapted from Ball Book of Home Preserving

6 c. chopped tomatoes

3 c. chopped peaches

3 c. chopped mango's

1 bell pepper, seeded and finely chopped

1 1/2 c. chopped red onion

4 jalapenos, seeded and finely chopped

2 c. loosely packed finely chopped cilantro

1/2 c. honey

1 Tbsp. lime juice

2 Tbsp. balsamic vinegar

1/4 c. apple cider vinegar

Blanch tomatoes to easily remove skins.

Chop tomatoes and place into a colander to drain.

Meanwhile, chop the bell pepper, onion, jalapenos and place in a large pot.

Chop cilantro and set aside.

Combine honey, lime juice and vinegars and set aside.

Chop the mango's and peaches and add to the pot.

Immediately measure out the strained tomatoes and add to pot.

Over medium-high heat, bring salsa mixture to a boil, stirring constantly.

Add cilantro and liquid ingredients.

Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes.

Ladle hot salsa into hot jars, leaving 1/2" headspace.

Remove air bubbles and wipe the rim of jars clean.

Screw band down on lid to fingertip-tight.

Process in steamer or waterbath canner for 10 minutes (half-pints), or 15 minutes (pints).
Remember to adjust for altitude.

Makes ~7 pints.

Easy Peach Nectar

This is just about the easiest recipe ever, and it tastes amazing!

Easy Peach Nectar

1 quart canned peaches

1/4 - 1/2 c. sugar (depending on your preference)

10-12 ice cubes

Place peaches and sugar in a blender and blend until smooth.

Add ice cubes until mixture reaches desired consistency.

{Frog Eye} Hawaiian Salad

This deliciously sweet fruit salad is perfect side for BBQ's and potlucks.  We always called it Frog Eye Salad growing up because of the perfect little circular pasta.

Frog Eye Hawaiian Salad

1 c. sugar

2 Tbsp. flour

1/2 tsp. salt

2 eggs, beaten

1 Tbsp. lemon juice

16 oz. Acine di Pepe

3 11oz. cans mandarin oranges

2 20oz. cans pineapple chunks

20oz can crushed pineapple

1 3/4 c. pineapple juice (drained from above cans)

8 oz. whipped topping

1 c. mini marshmallows

1 c. coconut

Drain the 3 cans of pineapple, reserving 1 3/4 c. of the juice.

In a medium saucepan combine sugar, flour and salt.

Gradually stir in pineapple juice and eggs.

Cook over medium heat, stirring, until thickened.

Ad lemon juice.

Cool mixture to room temperature.

Meanwhile, cook pasta according to package directions.

Drain and rinse with cold water.

Let drain until pasta reaches room temperature.

When pineapple mixture and pasta have cooled, mix lightly but thoroughly.

Refrigerate 6-8 hours (or overnight) in an airtight container.

When ready to serve, stir in remaining ingredients.

Makes 25 servings.

Chicken Salad Sandwich

The only good thing about the husband going out of town? The food. On weeks like this one, when there is just me, the kids, and 4 days to ourselves, I fill it with deliciously wonderful dishes that he hates. This is one of those, and I love every bite of his absence.

The best part? This comes together in about 5 minutes (hence the ALONE with the kids part).

There are about a gazillion chicken salad recipes wandering about out there, and I'll pretty much eat all of them, but this is my favorite. No nuts, no celery, and no onions (even for me!). This version is from the sister in law. And like most of them, the measurements are never 'exact', but I've attempted to get it close for those who need it. 

Chicken Salad Sandwich

Recipe from Charisse Moore

1 pint canned chicken (about 2 cups)

1 small bunch red, seedless grapes, halved (1 heaping cup)

1 large apple, chopped

1 Tbsp. lemon juice

salt and pepper to taste

mayo to desierd consistency (1/2 - 3/4 c.)

Drain chicken and dump into a large bowl.

Top with halved grapes and chopped apple.

Sprinkle lemon juice, salt and pepper over everything.

Dump the mayo on there and stir everything together.

Season to taste with additional lemon juice, salt and pepper.

Serve on croissants.

Baked Oatmeal {with Strawberries, Banana and Chocolate}

I have been determined for quiet some time to find a great Baked Oatmeal recipe.  All the ones I had tried before were just a little to blah for me.  And then I just had to call myself a retard when I saw this recipe.  Why didn't I think of adding all of those delicious ingredients before?  Strawberries, banana, chocolate and almonds all baked into a warm, delicious breakfast.

Next time I think I'll use blueberries and raspberries with white chocolate chips.
And the time after that, I'll use the apples from my apple pie filling, and then drizzle the syrup over it once its baked.

Oh yeah, the possibilities are pretty much endless on this one.

Photo courtesy of Inspired Taste
 

Baked Oatmeal {with Strawberries, Banana and Chocolate}

Recipe modified from Inspired Taste

2 c. regular oats
1/3 c. brown sugar
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 c. sliced or slivered almonds
1 c. sliced strawberries
1/3 c. semi-sweet chocolate chips
2 c. milk
1 large egg
3 Tbsp. butter, melted
2 tsp. vanilla
1 banana, sliced
1-2 Tbsp. brown sugar, for sprinkling

Mix together the oats, sugar, baking powder, cinnamon, salt, half of the almonds, half of the strawberries, and half of the chocolate chips in a large bowl.

Spray an 8x8" or 9x9" baking dish with cooking spray and sprinkle the oat mixture inside.

Arrange banana slices over the top of the oatmeal.

Assemble the remaining half of the almonds, strawberries and chocolate on top of the banana.

 

Whisk together the milk, egg, butter and vanilla, and drizzle evenly over the oat mixture.

Shake the baking dish to help the milk mixture distribute throughout.

 

Bake for 35-40 minutes at 375 degrees, or until liquid has set and top is starting to golden.

Sprinkle remaining brown sugar over the top, and place under broiler for 30-60 seconds until sugar melts and caramelizes.

Serve warm.

Grape Syrup (sugar free)

A nice alternative from your everyday maple syrup.  I like to serve with blueberry waffles!

The best part?  Sugar Free!

Grape Syrup

2 c. non-diluted home made grape juice

5-8 Tbsp. Ultra Gel (Modified Food Starch)

Gradually add Ultra Gel into grape juice, stirring constantly with wire whisk (amount depends upon thickness desired).

Let stand for five minutes to thicken.

Serve at room temperature or warm.

Store leftovers in covered container in refrigerator for up to two weeks.

Broccoli Salad

 There are so many textural aspects going on here - bacon, broccoli, grapes, nuts, cheese... all delicious.  This is a definite winner.

Broccoli Salad
2 heads broccoli, broken into small pieces
1/2 red onion, diced
8 oz. (2 cups) shredded mozzarella cheese
3/4 - 1 lb. bacon, cooked and crumbled
1 c. honey roasted peanuts
1 lb. purple grapes, halved

Combine all ingredients.
Add dressing just before serving.

Dressing
Whisk together and pour over salad:
1 c. mayonnaise
4 Tbsp. seasoned rice vinegar
1/2 c. sugar

Raspberry Peach Freezer Spread (Reduced Sugar)

My husband refuses to eat jam after he saw how much sugar it contained.

This recipe (although still very sweet), uses half the amount of sugar vs. fruit.  It is VERY easy to make, and very delicious.  It can be made with any variety of smashed fruit, but I particularly love this combination.

This recipe uses Ultra Gel (a modified food starch) instead of Pectin.  It can be purchased in most stores where canning supplies are located (and it has a LOT more uses than pectin).

Raspberry Peach Freezer Spread

Recipe from Ultra Gel

2 c. finely chopped fresh peaches

2 c. crushed raspberries

2 Tbsp. lemon juice

2 c. sugar (or sweetener equivalent)

1/2 c. Ultra Gel

Combine crushed fruit, sugar and lemon juice in a bowl.

Gradually add in the Ultra Gel, stirring constantly.

Let stand for five minutes to thicken.

Stir again until smooth.

Package in jars or freezer containers.

Keep frozen for up to six months.

Yields: 5 cups

Bottled Peaches

Bottled Peaches
mason jars, lids and rings
Lemon Elberta peaches
sugar

In each quart mason jar put 1/4 c. sugar.
Pour about 1 c. boiling water into each and shake bottles to dissolve sugar.
Peel, core and half peaches.
Place in mason jars, pit side down.
Pour hot water over peaches until jar is full.
Remove air bubbles with a knife or plastic spatula by running it down the sides of the bottle.
Steam quarts for 25 minutes, pints for 20 (do not start timer until steam is consistenly coming out).
Remember to adjust for altitude - Utah time is 35 minutes for quarts, 25 for pints.

New to canning?
For more detailed instructions, click here.

Bottled Pears

Bottled Pears
mason jars
sugar
water
bartlett pears
orange slices (optional)

In each quart mason jar put 1/4 c. sugar.
Pour about 1 c. hot tap water into each and shake bottles to dissolve sugar.
Slice oranges and place one slice in the bottom of each jar.
Peel, core and half pears.
Place in mason jars, core side down.
Pour hot water over pears until jar is full, leaving 1/2" headspace.
Remove air bubbles with a knife or plastic spatula by running it down the sides of the bottle.
Steam quarts for 25 minutes, pints for 20 (do not start the timer until steam is consistently coming out).
Remember to adjust for altitude - Utah time is 35 minutes for quarts, 25 for pints.

New to Canning?
For a VERY detailed description (with lots of photo's), click here.

Utah's Famous Green Jello

My friend from Philadelphia likes to make fun of me for eating Jello...

I think of her every time I make this one.

I'm not sure where the original recipe came from, but I have modified this to be less of a sugar heart-attack, as well as increasing the fruit.  It is perfect for us, but I will include the original recipe as well.

My alterations are italicized.

Utah's Famous Green Jello

6oz. pkg. lime jello

1 c. boiling water

1/2 c. sugar (I omit this)

2 Tbsp. lemon juice (I use 1 Tbsp.)

1 c. crushed pineapple, undrained (I use 2 c.)

2 c. cool whip

Bring water to a boil.

Put Jello and sugar in a bowl and add boiling water, stirring until gelatin is dissolved.

Add lemon juice and crushed pineapple.

Refrigerate until syrupy.

Fold cool whip into jello.

Place in a 9x13" pan.

Refrigerate for several hours until firm.

Makes 12 servings.