Peach Almond Scones

We are so enjoying the local peaches at this time of the year.  By local...I don't mean that they are grown in my neighbourhood...but that they are British Columbia peaches.  Peaches are grown in the southern areas of the Okanagan, Similkameen, and Kootenay valleys....by about 800 peach growers.  BC produces 7 million kilograms of peaches...about 20% of the Canadian production....mostly sold as fresh produce.  I'll be sad when the peach season ends.

Here's a recipe for fresh peach scones you might also enjoy!

• 2 cups flour
• 1/2 teaspoon salt
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 cup cold butter
• 1/2 cups sliced almonds, slightly toasted, divided
• 1 large egg
• 3/4 cup buttermilk
• 1/2 teaspoon almond extract
• 1 cup diced peaches

Glaze:

• 1/2 cup icing sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract

1. Preheat your oven to 375°F. 
2. In a large bowl, combine the flour, salt, sugar, baking powder and baking soda.
3. Cut in the butter, using a pastry blender...or grate with a coarse grater and combine with fingertips. 
4. Stir in 1/4 cup of toasted almonds. 
5. In a separate bowl, whisk together the eggs, buttermilk and the almond extract. 
6. Stir this mixture into the dry ingredients. 
7. Add the peaches and stir just until well-combined. (This is a somewhat wet and sticky dough, perfect for drop scones.)
8. Drop by large spoonfuls (ice-cream scoop) onto parchment paper lined cookie sheet.
9. Sprinkle with remaining 1/4 cup of sliced almonds.
10. Bake until golden...15 to 18 minutes.
11. While still warm, drizzle with glaze.

 Yield: 1 dozen large scones.

Avocado Chicken Salad for Two

At this time of year a salad is often the full meal around here.  Avocado and chicken go well together...and with fresh seasonal veggies thrown in, it's a great combo. Add a dinner roll...find some good company...and enjoy it out on the front porch!

Salad:

• 4 cups mixed salad greens (or baby spinach leaves)
• several slices red onion, coarsely chopped
• 12 cherry tomatoes, halved
• 1 cup chopped cucumbers
• 1/2 cup corn (or kernels cut from 1 cob)
• 1 1/2 cups cooked chicken, chopped
• 1 avocado, halved and sliced
• 1/4 cup crumbled feta cheese
• Sunflower seeds or roasted pine nuts to sprinkle on top, optional

Dressing:

• 3 tablespoons white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon liquid honey
• 1 tablespoon Dijon mustard
• salt and freshly ground pepper, to taste

Method:

1. Place salad greens in a large bowl. Add remaining salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss.

 

Cooler Corn

We cook it many different ways...

usually on the grill or the stovetop.

Today I will give you another method for cooking corn-on-the-cob.

If you are expecting a crowd for dinner...
or need a simple way to cook corn while camping...
or are planning to serve corn at a family reunion...  

here is an easy way to prepare your corn.

Cooler Corn

• Picnic cooler
• Shucked corn cobs
• Boiling water (several kettles)

1. Place corn cobs in clean picnic cooler
2. Carefully pour boiling water over the corn (to cover) and close the lid immediately.
3. Allow to sit for at least thirty minutes...with no peeking.
4. Serve with butter and seasonings.

The corn will keep its temperature for several hours as long as the lid remains closed. Do not drain. Perfect and simple!

Onion Ring Special

Over the years I have collected many recipes from friends and family...and whenever I prepare that particular dish I am always reminded of the one from whom it came.  Today's recipe is a prime example.  My Aunt Kay e-mailed this recipe to me one summer...thinking it might be something we would enjoy.  And we do!  Two years ago this month my aunt passed away.  I have many good memories of her...and this salad always brings her to mind. If you love the fresh produce of summer..then here is a side dish of multi-coloured bell peppers and onions that most easy to prepare ahead and have on hand in the fridge.  So...if you have a peck of peppers that need picking...here's a recipe for you!

• 1 large sweet onion, sliced in rings (like Walla Walla)
• 1 red pepper, sliced in rings
• 1 green pepper, sliced in rings
• 1 yellow pepper, sliced in rings
• 1 orange pepper, sliced in rings
• 1 1/3 cups sugar
• 1 1/2 teaspoons salt
• 1 1/3 cups white vinegar
• 1/2 cup water
• 2 tablespoons oil

1. Thinly slice all the vegetables and place in large salad bowl with a lid.  
2. Combine sugar, salt, vinegar, water and oil in a saucepan.
3. Bring to a boil, stirring to dissolve sugar.
4. Pour over veggies.
5. Cover and chill for at least 24 hours. 
6. Serve as a salad or a meat condiment.

 

Smartie Cookie Pizza

It is simply a giant cookie...also called a cookie pizza or a cookie-cake.  It's a fun dessert for all ages...is easy to transport to a party or picnic or to give as a gift.  Write a message on it with icing and serve it for any occasion.  We took one to a picnic at the lake awhile back...and it doubled as a birthday cake for our granddaughter. Have fun with it!  

Ingredients:

• 1 cup butter or margarine
• 1 1/2 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups semi sweet chocolate chips
• Smarties or M and M's to decorate

Instructions:

1. Preheat oven to 350° F. 
2. Line a 14-inch round pizza pan with a circle of parchment.
3. Cream butter and sugar with mixer until smooth. 
4. Beat in the eggs and vanilla. 
5. Add flour, baking soda and salt together. Mix until smooth.
6. Fold in chocolate chips.
7. Put the dough into the pizza pan and press it into a circle...leaving a generous 1 inch gap around the rim.
8. Press smarties into the top...as desired.
9. Bake on center rack for 20 minutes or until cookie is golden and set.

Instant Raspberry Frozen Yogurt

This is so simple, it can hardly be called a recipe.  It is rather like 'cheater ice-cream' and really hits the spot on a hot day.  All you need is frozen berries and Greek yogurt.  Simple and delicious!

• 2 cups / 500 grams Greek yogurt
• 2 cups frozen raspberries
• 2-4 tablespoons sugar (or to taste)

1. Put yogurt into food processor (or good quality blender).
2. Add frozen berries and sugar.
3. Blitz until blended.
4. Serve immediately. 

Serves 4.
 

Camping Fare

Summer is upon us...and many of you are likely off camping this weekend.  I am out in the Canadian Rockies...enjoying the scenery, the company and the food...of course!  What's a camping trip without good food?  There's nothing like combining food and fire and cooking up some great campfire treats.  I'm going to share with you a few of our family favorites...things we like to cook over the fire with the grands.

Everyone loves s'mores.   But not everyone knows that s'mores are made so much simpler with the use of  buttery biscuits topped with the perfect layer of melt-in-your-mouth milk chocolate. I usually use Petit Écolier biscuits...but recently have been using Celebration brand.

Roast your marshmallow to perfection.  Sandwich it between two cookies...and enjoy a classic campfire dessert with a bit of a twist.  When I purchased a a package of the cookies and marshmallows this week...the cashier asked if I was planning to put the two together.  I explained how they made great s'mores.  She thought that was the most brilliant idea...and was going home to give this method a try!  So...in case you have never made s'mores this way...I thought I'd pass along the tip.

Banana boats are always a hit...for all ages.

Stuff a banana (skin on) with toppings of your choice (things like peanut butter, chocolate chips, and marshmallows)...wrap in heavy foil and roast over an open fire.  After about five minutes...un-wrap and enjoy the ooey-gooey goodness right out of the boat.  Ice-cream and chopped nuts are always a nice addition!  For detailed instructions...you will have to check out the recipe in the Celebrations cookbook on page 133.

Another camping favorite  is the 'bush pie'. A bush pie is basically bread stuffed with a filling of your choice...and then cooked inside a cast-iron bush pie maker (available at any sporting goods store).

We used pizza toppings inside our bush pies...and cooked them two at a time inside a double bush-pie-maker.  Our grands love them!  We have also tried the dessert version...which is filled with any pie filling or Nutella and bananas.

For breakfast...or anytime...try cinnamon snakes.



Cover the wiener sticks with tinfoil...then wrap long strips of dough around the foiled end (we used refrigerated Pillsbury crescent dough) and roast them over the open fire until golden. Brush the cooked 'snake' with butter and roll in a cinnamon/sugar mixture.  So good!

And here is a favorite camping lunch that doesn't even need a fire!  Walking Tacos are always a treat. Purchase the single-serving size nacho chips...slit the bag...and make up your nacho plate right in the bag. Again...complete instructions can be found on page 135 of the Celebrations cookbook.
 
And those are the Saturday tips for this week...a few campfire food ideas while the season is upon us.

Have a wonderful weekend!