Buttermilk Biscuits

Buttermilk biscuits...flaky, soft and fresh from the oven...are a quick and simple treat.  We have been enjoying them recently with a variety of fresh jams.

• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoons sugar
• 1/2 cup butter, cold
• 1 egg
• 1 cup buttermilk

1. Combine flour, baking powder, soda, salt and sugar.
2. Cut in butter, using a pastry blender to form a mixture of coarse crumbs.
3. Whisk together buttermilk and egg.
4. Add to crumbs, and mix gently to form a soft dough.  
5. Turn onto flour surface, and knead gently about ten times. 
6. Pat into a 3/4-inch thick round.
7. Use a biscuit cutter of your choice (I use 2 1/2" round) and place on parchment lined or buttered baking sheet.
8. Bake at 400°F until golden (about 12-15 minutes).

These biscuits are best fresh from the oven...but can be frozen and re-heated later.  They are also great split...and used as a 'shortcake'  with fresh fruit and ice-cream for dessert.

Calico Bean Bake ~ crowd size

This is a tried and true recipe that serves 30...one that we served many times at a fall barn party in years gone by.   Then we multiplied the recipe many times over...and served it at a church BBQ over the  years.  

• 4 pounds beans in tomato sauce
• 4 pounds red kidney beans, drained and rinsed
• 4 pounds lima beans or mixed beans, drained and rinsed
• 1 pound bacon, cut into small pieces
• 4 cups chopped onion
• 4 cloves garlic, minced
• 2 cups ketchup
• 1/2 cup brown sugar
• 4 teaspoons prepared mustard
• 4 teaspoons salt
• 1/2 cup vinegar

1. Fry bacon until crisp.  
2. Saute onions and garlic until tender.
3. Mix ketchup, sugar, mustard, salt and vinegar. 
4. Combine all ingredient.
5. Place in roaster and bake at 325° F for 1 1/2 - 2 hours.

Serve it with BBQ'd farmer sausage or Bavarian smokies...add a salad and fresh bread...and you have the delicious meal.

If the party is over and there are beans left in the pot...freeze them in foil pans for another day.  They are just as good next time around!

Baked Zucchini Sticks

Zucchini are plentiful at this time of year...if not in your garden than at the farmers' market.  Here's a new twist to an old favorite of mine...oven-baked rather than deep-fried zucchini sticks. Crisp on the outside and soft inside...they are quite addictive. Be sure to find nice young zucchinis about 9 or 10 inches long...not the ones that got too big in your garden.

• 3 zucchini, cut crosswise in half, then cut in six pieces lengthwise
• 1 cup Panko bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon garlic salt
• 1 teaspoon oregano 
• 2 eggs

1. Preheat oven to 400°F.  Line baking sheet with parchment paper...or sprayed well with cooking oil.
2. Combine bread crumbs, Parmesan cheese, salt and oregano.
3. Beat eggs in shallow bowl until frothy.
4. Dip zucchini sticks in egg, then coat in crumb mixture...one at a time.
5. Place in single layer on baking sheet.
6. Bake 20 minutes or until tender crisp and golden in colour.
7. Serve with a ranch-type dressing (we prefer jalapeno ranch) or even salsa. 
8. Serves 6

Plum Upside Down Cake

Plums are in season...and they happen to make the best upside-down cake! This cake is a favorite from my mother's kitchen. We had a wee orchard of Italian prunes when I was a child...and shipped plums to the packers at this time of the year. And since they were available in abundance...we used them in cakes and pastries and 'pluma moos'. Italian prunes freeze well...and can be used straight from the freezer for this recipe.

Cake layer:

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups flour
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup milk

Fruit Layer:

• 2-3 Tablespoons melted butter
• 1/2 cup brown sugar, packed
• about 12 plums (Italian prunes or your plums of choice)

1. Preheat oven to 350°F.
2. Spray 9-10 inch spring form pan with cooking oil; line with parchment paper.
3. Pour melted butter over bottom of pan. Sprinkle brown sugar evenly over melted butter.
4. Arrange plum halves cut side down over the brown sugar.
5. Beat 1/2 cup butter and together with sugar until light and fluffy.
6. Beat in eggs and vanilla.
7. Combine flour, baking powder, salt and cinnamon and add dry ingredients alternately with milk.
8. Beat together but do not over mix.
9. Spoon batter over top of the plums, spreading evenly.
10. Bake for about 45 minutes...or until cake is set in the middle.
11. Allow to cool for at least 30 minutes.
12. Remove ring and invert onto serving plate.
13. Serve slightly warm with ice-cream.

Peach Pecan Summer Salad

Pair fresh peaches and blueberries with pecans and salad greens and toss them together for a great summer salad.  I call it a 'girlfriend salad'...the kind of salad that makes a perfect lunch for the girls.   And if you want to make it a little 'special', serve it up in an ice-bowl. 

 Peach Pecan Summer Salad

• 6-8 cups mixed greens
• 2 fresh peaches, peeled and sliced
• 1/2 cup blueberries
• 2 slices red onion, separated into rings and chopped into bite-size pieces
• 1/2 cup caramelized pecans*
• 1/3 cup crumbled feta cheese (optional)

1. Combine salad ingredients in large bowl.
2. Toss with citrus poppy seed dressing just before serving...or serve dressing on the side.

Citrus Poppy Seed Vinaigrette

• 1/4 cup orange juice
• 2 Tablespoons white wine vinegar
• 1/4 cup sugar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 cup olive oil
• 1 Tablespoon poppy seeds

1. Combine orange juice, vinegar, sugar, mustard, and salt in blender.  Cover and blend until smooth.
2. With blender running, slowly add oil. Blend until thickened and smooth.  
3. Stir in poppy seeds.
4. Serves 4-6

*To caramelize pecans, combine 1/2 cup pecans with 2 Tablespoons sugar in a large frying pan. Cook over medium heat, stirring constantly until sugar melts to a golden syrup and roasts the pecans (about 5 minutes). Turn onto parchment paper; cool and break into pieces. 

Peach Clafouti

Here's a new-to-us treat that we discovered recently...a classic French country dessert.  It is rather like an oven-baked pancake...custardy and delicious...and called clafouti (kla-foo-tee).  It's great with berries...but our favorite is this peaches and cream version. 

• 3-4 cups of sliced peaches
• 1 cup whole milk (or light cream)
• 3 eggs
• 2 tablespoons butter, melted
• 1/3 cup sugar
• 1/2 cup flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt

1. Generously butter a deep-dish 9" pie plate or a quiche pan.
2. Place sliced peaches in dish. 
3. Put remaining ingredients in a blender; blend until smooth and creamy. 
4. Pour the mixture over the peaches. 
5. Bake in a 375°F degree oven for 45 minutes or until Clafouti is puffed up and golden.
6. Sprinkle with confectioners' sugar (icing sugar) if desired.
7. Let cool, but serve when it is slightly warm...topped with whipped cream.

Simple and delicious! 

Peaches and Cream Pie

Peaches and cream...the perfect summertime combination!

Crust:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup butter, melted
• 1 tablespoons sugar

1. Pre-heat oven to 350°F.
2. Mix crumbs, sugar and butter.  Press on bottom and sides of a 9-inch pie plate.
3. Bake for 10 minutes. 
4. Cool.

 Filling:

• 1 pkg. large marshmallows (250 gr /10 oz)
• 1/2 cup milk
• 1 cup whipping cream
• 2-3 cups sliced peaches (fresh)

1. Place milk and marshmallows in a large casserole. Cover.
2. Microwave at High for 2 to 4 minutes, until mixture can be easily stirred smooth.
3. Chill in refrigerator for about 30 minutes...or in a pan of ice-water, until thickened, stirring occasionally.
4. Whip cream...and fold into chilled mallow mixture. 
5. Gently fold in peach slices.  
6. Pour into crust and refrigerate several hours or overnight.

Call it a pie...or call it a birthday cake...and enjoy!