Strawberry Fritters
I made these fritters sort of by accident. A happy accident, as it turns out. I was planning on making banana fritters. Turns out, the person I was thinking of making them for, wasn’t crazy about bananas.
The only other fruit I had was strawberries, so I used them instead. I had never made strawberry fritters, but I was pretty sure they would work out. They came out great. My friend loved them.
They are very good. Slightly crisp on the outside, tender in the middle with juicy bits of strawberry. They aren’t very sweet on their own, but once rolled in powdered sugar, or glazed, they are plenty sweet for dessert. They are great served all on their own, or paired with ice cream or whipped cream.
We will be making these in cooking camp in a couple of weeks. Pretty sure the kids will love them, too.
Strawberry Fritters
2 c. flour
2 T. sugar
2 T. baking powder
1 T. cinnamon
1/2 t. salt
1 c. milk
2 eggs, beaten
2 T. melted butter
1 c. diced strawberries
oil for frying
Combine dry ingredients and set aside. Mix together milk with the eggs and butter. Stir in dry ingredients until just moistened and add the berries. Heat oil to 375. If using gluten-free flour heat oil to 350. Drop dough by tablespoonfuls into the hot oil and fry until golden brown. Don’t do more than 4-5 at a time. It will take about 4 minutes in total, but you need to turn them to brown evenly so 2 minutes per side. Drain on paper towels. While warm roll in powdered sugar, cinnamon sugar or drizzle with a powdered sugar glaze. You can also dip them in melted chocolate. Makes about 32.
Breakfast with Dad
One of my favorite memories of my Dad, involved a very special breakfast. It was a breakfast only he and I shared.
Every summer, there was a park we would go to for family picnics. It was called Pine Way Trails. It has long ago been sold and the land developed.
The place would get very crowded, so we had to go early to get a prime location by the lake, and enough picnic tables for everyone. My Dad and I would go before anyone else.
Back then, it made me feel so special to go and to help. I am guessing it was because I was the baby, and no one else wanted to get up so early.
Dad and I would get there just as Pine Way Trails opened. The mist would still be rising off the lake. I’d help him unpack the car and place stuff on the tables we were claiming for the day. We would move them together and make sure they were level. Dad didn’t want wobbly tables.
Then, he’d get a fire started in one of the grills. He always brought his cast iron skillet. Over the fire, he’d cook us bacon and then cook a couple of eggs. Dad had his thermos of coffee, and I had orange juice.
On paper plates we’d sit and enjoy our breakfast together. I don’t think, as a kid, I really appreciated the skill it took to get that fire just right. The bacon was crisp, but never burnt and the eggs would be sunny side up- with the yolks warm, yet runny. I’d use my bacon to get the last of the yolk off my plate.
Later in the day, everyone else would arrive. My mom, sister and brother, aunts, uncles, cousins, friends. We’d have a wonderful day together swimming and fishing and eating grilled hot dogs and hamburgers, chicken and salads and fresh melon. It was noisy and so much fun.
That special part of the day for me, was the breakfast my Father and I shared, quietly by the lake.
I got out the cast iron skillet this morning- cooked some bacon and eggs and thought of him.
Mini Blueberry Cheesecakes
These are a great dessert when you don’t have a lot of time. They can be ready in no time. No crust to make- you use vanilla wafers. The recipe just makes 6, so you can make these anytime you get a craving for cheesecake. We made these in class the other night.
So here is the recipe for the cheesecakes and the pie filling. Of course, you could use other pie fillings that you prefer. I could see making a double or triple batch and using a few different toppings.
Mini Blueberry Cheesecakes
6 vanilla wafers
1 (8 oz.) cream cheese, softened
1/3 c. sugar
1 t. vanilla
1 egg
1 cup blueberry pie filling- store bought or homemade – recipe follows.
Line 6 muffin tins with paper liners. Place 1 wafer in each. Beat together remaining ingredients for 1 minute with electric mixer. Divide this mixture in the muffin tins, filling each 3/4 full. Bake 25 minutes at 325 degrees. Cool and decorate with fruit topping, if desired. Makes 6. These can be frozen. Serves 2-3.
Blueberry Pie Filling
6 qts. Blueberries fresh or frozen (thawed)
6 c. sugar
2 1/4 c. Clear Gel (modified cornstarch, not regular cornstarch)
7 c. water
1/2 c. lemon juice
Wash and drain berries. If using fresh berries, blanch berries in boiling water for 1 minute- only 2 quarts at a time. Drain and keep berries warm. In large sauce pot combine sugar and Clear Gel. Stir in water and cook on high heat until mixtures bubbles and thickens. It is going to be really thick- don’t panic, just keep stirring so it won’t stick. Add lemon juice and boil 1 minute, stirring constantly. Fold in berries and ladle in hot, clean canning jars immediately. Leave 1/2 -inch headspace and remove any air bubbles with a knife. Wipe rims clean and put on lids. Place jars in boiling water bath and process for 30 minutes. Start timing when water returns to the boil. Turn off heat and let jars sit in the water bath 5-10 minutes before removing to counter to cool. Cool jars on counter on rack or towel, free from drafts. Check seals next day. Remove rings and wipe down jars with a soft, damp cloth before storing. Makes 14 pints or 7 quarts. Note: You can easily cut this recipe in half. If you only want to make 1 quart the ingredient list follows.
For 1 quart
3 ½ c. blueberries
¾ c. sugar
¼ c. plus 1 T. clear gel*
1 c. cold water
3 ½ t. lemon juice
Note: If you are not canning the pie filling you can use regular cornstarch instead of clear gel. Store in fridge. Use within a week or freeze.
Source NCHFP
Maple Candied Bacon
This candied bacon only has three ingredients- bacon, maple syrup and chopped nuts. The combination in sublime. Salty, sweet, smoky all in one crunchy bite. Friends and family love it!! Nice for dad on Father’s Day.
The bacon is baked, then coated with maple syrup and chopped nuts. It is returned to the oven, where it bakes until the bacon is crisp and the coating it toasted, almost caramelized. It gets crisper once it cools down.
You can make a spicier version by sprinkling with a little cayenne pepper or adding hot sauce to the maple syrup.
Candied Bacon
1 lb. bacon
3/4 c. – 1 c. maple syrup
3/4 c. – 1 c. crushed pecans (or any nuts you like! I like to leave some
larger pieces and then mix in some more finely ground)
Preheat oven to 350. Put bacon in baking pan and bake about halfway through (about 5-7 minutes or so). Drain most of the grease and allow to cool slightly. Coat each piece in syrup, roll in nuts and put back on pan. You may need more nuts as you go along, though it’s up to you how much to cover them. Bake another 7-9 minutes, until desired crispness. If you do like crisper bacon, just be sure to move the cooked bacon quickly off the baking sheet onto parchment paper, since the syrup will harden. Allow longer cooking times with thicker bacon.
Posted in Cooking | Tagged bacon, bacon recipes, candied bacon, candied bacon recipe, candy bacon, Father’s Day gift recipe, maple bacon
Bacon Waffles
If you are looking for a special breakfast for Father’s Day, maybe dad would like some waffles. Even better, make him waffles with bacon inside them. Then serve your bacon waffles with extra bacon on the side!!!
For me, breakfast doesn’t get much better than waffles. Well, unless maybe you add bacon to the waffle batter.
Truth is, I don’t treat myself to waffles all that often, but if I am going to eat waffles, I go all out.
These are truly wonderful waffles. Light, crispy on the outside and studded with bacon. A drizzle of warm maple syrup and you are good to go.
So, if you are looking for a special treat for dad for breakfast, or lunch, or dinner or a snack… try these bacon waffles. You can thank me later.
Bacon Waffles
1 pound sliced bacon
1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1½ cups milk
¼ cup butter, melted
In a skillet, cook bacon until crisp. Drain; crumble and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and butter; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add bacon. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
Giant Strawberry Shortcake
This is a great dessert for a party, picnic or barbecue. Instead of making a bunch of individual shortcakes, make one really big one. It makes quite an impression.
When ready to serve it, just cut into slices, like cake or pie. I often serve this shortcake with ice cream on the side. Feel free to switch up which fruits you use. I used kiwi fruit with the strawberries, but you can add different fruits. Peaches would go well with the strawberries or blueberries. Just have fun and use fruit combinations you like. We made it with strawberries and kiwi in class yesterday.
For the 4th of July, you could use a combination of strawberries, raspberries and blueberries. This would also be a nice dessert for Father’s Day.
Giant Strawberry Shortcake
1 egg
3/4 c. milk
1/2 t. lemon juice
2 c. flour
1/4 c. brown sugar
1 T. baking powder
1/2 stick cold butter plus 1 T. softened
1/2 c. plus 1 T. sugar
1 qt. strawberries, sliced thin
2 kiwi fruit, peeled and sliced thin or use other fruit like blueberries or blackberries
1/4 c. nuts, toasted, I left the nuts whole
whipped cream, optional
In small bowl combine egg, milk and lemon juice and set aside. In larger bowl combine the flour, brown sugar and baking powder. Cut in cold butter to resemble coarse crumbs. Add egg mixture and stir until mixture forms into a soft dough. Knead dough gently on a lightly floured surface about 10 times. On greased baking sheet pat dough into a 15×6-inch oval. Sprinkle dough with the 1 tablespoon of sugar and dot with the softened butter. Bake in a preheated 400 degree oven for 20-25 minutes, or until lightly golden. Place on wire rack to cool. Toss the berries with the remaining 1/2 cup of sugar. Allow to stand 30 minutes. Split the shortcake lengthwise and remove the top. Spoon over the half the berries and replace top of shortcake. Combine the kiwi with the remaining berries.Spoon over the remaining fruit and sprinkle with the nuts. Dot with whipped cream, if desired. Cut in wedges to serve. Serves 8.
Note: you can bake shortcake day ahead and prep the fruit day ahead, keeping it chilled and just assemble when ready to serve.
Lemon and Sour Cream Cupcakes
I love the lemon flavor in these cupcakes. They are rich, without being too heavy.
Lemon zest in both the batter and the frosting, really makes them special. Cupcakes are such a nice, easy dessert. If you try these, I am sure you will be pleased, as will your family and friends. These could be a nice dessert for Fathers’ Day.
It makes a big batch, so you can freeze some for later.
Even though I normally frost these, you can also just combine powdered sugar with a little lemon zest and dust them with it, instead of the frosting.
Lemon and Sour Cream Cupcakes
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon each baking powder and salt
2 cups sour cream
Frosting:
9 tablespoons butter, softened
6 ¾ cups confectioners’ sugar
6 tablespoons lemon juice
1 T. vanilla extract
¾ teaspoon grated lemon peel
3 tablespoon milk
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill 30 greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes. Makes 30.
Bean and Veggie “Burgers”
I have mixed feelings about calling them veggie or bean “burgers”. Maybe call them patties? They are pretty tasty, whatever you call them, but they aren’t really meant to be an imitation burger. They are just a tasty way to enjoy beans and rice!! I started with a basic bean “burger” recipe then made the veggie variation below by adding grated raw veggies to the mix and some extra bread crumbs to hold it all together. They are best when browned and crispy on the outside. The middle with be tender and moist.
I am making the mushroom version later today in a class. We will be having them with barbecue sauce. Top with anything you like on a meat burger- cheese, pickles, grilled onions. Enjoy!!
Basic Bean “Burgers”
2 c. cooked beans, drained and mashed, I used pinto beans, but use what you like
1 c. cooked rice
1 medium onion, chopped
2 eggs or egg substitute
1/2 c. breadcrumbs, plus extra for coating
salt and pepper to taste
oil for frying
Combine all ingredients, except oil, in a bowl and mix well. Add more breadcrumbs, if needed, to make the mixture thick enough to shape into patties. Shape into patties and roll in extra crumbs. Heat small amount of oil in skillet and cook until browned on both sides and cooked through. Makes 6-8, depending on the size.
Variations: Just start with the recipe above
Chili Bean : Use kidney beans or black beans and season with chili powder and oregano, maybe even cilantro. You can also roll them in cornmeal, rather than the breadcrumbs. Top with salsa.
Veggie : Add 1 or 2 grated carrots, 1 chopped and seeded sweet pepper and 2 ribs of celery, minced. You’ll likely need extra breadcrumbs. Add some herbs for extra flavor or some hot sauce.
Taco Bean : Use pinto beans or kidney beans, season with taco seasoning and add a small can of diced green chilies, drained. You can also add minced black olives, if you like. Mix flour and cornmeal together for coating.
Mushroom: Add 1 c. fine chopped fresh mushrooms that have been sautéed a little and drained. Increase bread crumbs a little and season with parsley and basil.
The variations are really endless. Use your imagination and what is on hand. I like to use cooked lentils, too. Just make sure to finely dice any vegetable so that they will mix well and keep the patties from falling apart. To test seasonings either taste before you add the eggs, or cook a small amount if the eggs are already in.
Peach Mini Tarts
These tarts are a perfect dessert for summer parties. Sweet fruit in a tender crust. Fun to take to your next summer party, picnic or cookout.
I used homemade peach pie filling. You can use store bought pie filling, but I include the recipe at the bottom of the post. The recipe makes just over 2 cups of filling. I had some crust left over. I made the crust with butter this time, but have used other options listed in the recipe. To make them vegan you can use coconut oil, but be prepared for a crust that is a little crumbly.
I made 24 and used a little over half of the dough recipe. Had I rolled them out a little thinner, half a recipe would be enough.
Peach Mini Tarts
dough for 1 pie crust
About 2 cups peach pie filling, room temp or chilled
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. butter, chilled – you could use coconut oil, chilled, lard or shortening
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt in food processor and add coconut oil. Pulse until mixture resembles coarse crumbs. Toss in vinegar and water, 1 tablespoon at a time, pulsing as you add, until dough just holds together. Remove from processor and press dough together to form a ball. Chill at least 30 minutes before using. Makes enough for 2 pie crusts or up to 48 tarts.
Peach Pie Filling
3 cups diced peaches
3/4 c. sugar
3 T. water
3 T. cornstarch
2 t. cinnamon
Heat peaches and sugar in a saucepan until bubbly. Stir to prevent sticking. Combine water and cornstarch and add to the peach mixture. Heat until thickened and bubbly. Add the cinnamon, too. If the mixture is too thin, add a little more cornstarch and water. Sometimes the peaches are extra juicy.
Strawberry Ice Cream Cake Roll
This is the perfect summer dessert. Fresh berries, a light, citrus-scented cake and ice cream. What more could you want?
When you say cake roll, I think a lot of people first think of a pumpkin roll or perhaps a Buche de Noel (yule log). There are so many more desserts you can make with them. Cake rolls can be made in many flavors and they can be filled with custard, frosting, fruit, ice cream and more.
For this sponge cake roll, I used homemade strawberry ice cream to fill it, recipe follows. You could use store bought ice cream, if you prefer.
Start with the sponge cake roll recipe below, and use whatever flavor ice cream you like. You’ll need about a quart of ice cream- or a little more.
Once finished, you just wrap it up and pop the cake in the freezer until needed. Great to have on hand for summer parties and cook outs. Perhaps a nice dessert for Father’s Day? You can decorate with fresh berries when serving. Blueberries would make this a fun red, white and blue dessert for Memorial Day or the 4th of July.
Sponge Cake Roll
This sponge cake roll can be filled with whipped cream or ice cream, or use your favorite filling.
5 eggs, separated
2/3 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon finely grated lemon zest
2/3 cup cake flour*
1/4 teaspoon salt
1 teaspoon baking soda
3 tablespoons melted butter
Beat egg yolks until thicken and lemon colored; gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest. Beat egg whites until almost stiff then gradually beat in the remaining 1/3 cup sugar. Beat until stiff peaks form. Fold yolk mixture into whites. Sift dry ingredients into a separate container; add to egg mixture, folding in carefully. Fold in melted butter. Pour batter into waxed paper-lined 10x15x1-inch jelly roll pan. Bake at 375° for 12 minutes. Sprinkle with confectioners’ sugar. Turn onto a clean kitchen towel which has been generously dusted with confectioners’ sugar. Trim edges, if necessary; roll cake up, towel and all, while still warm. Let cool completely. Unroll and fill with whipped cream or ice cream then re-roll cake. The trick is to let the ice cream soften up a few minutes before spreading it on the cake. But don’t wait too long. Rather than trying to let the ice cream get soft enough to spread I used a spatula to sort of cut slices of ice cream and place them on the cake. Store ice cream cake roll in freezer until ready to slice and serve.
*If you don’t have cake flour you can make your own. Measure out a cup of all purpose flour, remove 2 tablespoons of flour and replace them with 2 tablespoons of cornstarch. For larger amounts place 7 cups of flour in a bowl and combine with 1 cup of cornstarch. Mix well or even sift together. Store in an airtight container.
Strawberry Ice Cream
2 c. chopped strawberries
1 c. sugar
1 T. vanilla
2 c. cream or half and half or a combination. You can also use some milk or even almond or rice milk.
Additional sugar to taste
Place strawberries, vanilla and sugar in saucepan and bring to a simmer, stirring occasionally. Remove from heat and chill. Combine chilled berry mixture with cream. Add additional sugar if you like. Remember that once it is frozen the ice cream will not taste as sweet so make this mixture a little sweeter than you want the final product to be. How much sugar you add varies with personal taste, and how sweet the berries are. Place in an ice cream maker and process according to manufacturer’s directions. Once finished put in an air- tight container and place in freezer. Makes about 1 quart.
