Microwave Corn-on-the-Cob

Fresh Chilliwack corn-on-the-cob is at its prime right now...and we are enjoying it often.  Last year I shared a tip for cooking corn-on-the-cob for the masses in a picnic cooler.  It's perfect for that backyard BBQ when the whole gang is coming.

But what if there are just two of you?  Or even one?  Here is the best way to cook and husk a few cobs of corn!  Pick out fresh cobs, fully ripe with the husks and silk intact.  Then place them in the microwave and cook on high  for 3-4 minutes per cob (4 minutes for a large cob).  Remove from the microwave oven with an oven mitt or a hot pad.  Then comes the magic part!

1. Place corn cob on cutting board, holding with the hot pad on silky end.
2. Cut about 1" off bottom end of cob.
3. Squeeze from the top and the cob will slip out the bottom. Ta-da!
4. Yield: 1 perfectly cooked and silk-free cob of corn!

Smother in butter and season as you like.  Enjoy!

Bumbleberry Jam

We quite enjoy throwing several kinds of berries together to make a pie or a crisp.  Why not combine a few varieties of berries to make bumbleberry jam?  I used blackberries, blueberries and raspberries...equal amounts of each...and we quite enjoyed the combo.

• 6 cups berries, crushed with a potato masher or pulsed in the food processor or blender
• 1/2 cup water
• 4 cups sugar, divided
• 1 box Certo Light pectin crystals  (If you prefer a runnier jam, use only half the package of pectin.)
• 1 teaspoon butter, optional  (prevents jam from foaming)

1. Place crushed berries and water in a large pot.  (Add water to berries when processing in blender.)
2. Combine pectin crystals with 1/4 cup of the measured sugar.  Add to prepared fruit.
3. Bring mixture to a boil over high heat, stirring with a long wooden spoon.
4. Add remaining sugar and 1 teaspoon butter.
5. Return to a hard boil; boil while stirring for one minute.
6. Remove from  heat.  Stir for several minutes to prevent fruit from floating.
7. Pour into warm sterilized jars* to 1/4" from top.
8. Cover with lids and screw rings on tightly.

*Wash jars and lids in hot soapy water and rinse well. Sterilize jars, lids and rings by placing in a large baking pan and placing in oven at 225ºF for 10 minutes. Keep warm until filling time.  By using warm jars and hot lids, the jam jars will seal without processing in a hot water bath. (According to the Kraft Certo guidelines.)  Cooked jams and jellies can be stored on the shelf unopened for 6 to 8 months.

Triple berry preserves on a thick slice of fresh bread is a delightful combo!

How to Cube a Watermelon

Who knew there could be so many ways to cut up a watermelon?  We figured out early on that we each had our own method...and both us of thought that ours was the better way.  But that was all about serving slices on a platter...with the rind on.

Today I am going to share a few tips for cutting a whole watermelon into bite-sized pieces.

Place washed watermelon on a cutting board and lop off both ends.

Stand the watermelon up on one of the flat ends.  With a large knife, follow the curve of the watermelon and cut the rind off one slice at a time. 

 Be sure to remove all the white rind...since it is not at all sweet.

Cut the watermelon in half horizontally.  Working with one half at a time...slice vertically as if you are slicing a loaf of bread.  (If your watermelon has black seeds...this would be when you remove the seeds...one slice at a time.)  Rotate your half-watermelon and slice vertically in the opposite direction.

Lay pieces on their side and complete the process by cutting into bite-sized chunks.  It works well!

Cubed watermelon should be stored in a covered container in the fridge...and will keep for about 5 days.  It makes the best summertime snack!

And did you know that watermelon cubes make great ice-cubes? That makes perfect sense...since watermelon is over 90% water.  Instead of watering down your drinks with regular ice...try watermelon ice-cubes.

Places the cubes onto a parchment lined tray.  Cover with plastic wrap and freeze the watermelon cubes until completely frozen (several hours).  Place the frozen cubes into a resealable plastic bag for easier storage.  Add to your next cold glass of water or punch to enjoy on the patio!

Freezies ~ Zipsicles

 

I discovered Zipzicle ice-pop pouches last year...wee zip lock pouches that make it easy to create custom-made freezies.  They can be ordered on-line or purchased at specified stores in the USA...and filled with fruits or juices of your choice.  The three varieties featured here are the ones my grands are enjoying this summer. They think the gummy worm ice-pops are #1.   My pick is the strawberry pina colada version...which reminds me of my favorite breakfast parfait (strawberries, bananas and oranges with pina colada yogurt).  And...for old-times sake...I made up some root beer float Zipzicles.  We're going camping with the grands soon...and the Zipsicles fit nicely in the freezer of the RV.  Who doesn't like a cold treat on a hot day?
 

Strawberry Pina Colada Zipzicle

• 1 cup pina colada yogurt
• 1 banana, sliced
• 1 cup strawberries, sliced
• 1 cup orange juice

1. Place all ingredients in blender.
2. Pulse until smooth.
3. Fill Zipsicle bags using a funnel or kitchen baster..
4. Freeze in an upright position.

 Lemonade Gummy Worm Zipzicles (Swamp Monster Popsicles):

• Gummy worms
• 4 cups lemonade 

1. Prepare lemonade. 
2. Pinch top of bag open and pour juice until bag is 2/3 full. 
3. Drop in gummy worms and top up with juice to fill line. 
4. Zip closed and place on a paper-towel lined cookie sheet. 
5. Lightly poke worms to distribute evenly in bag. 
6. Place cookie sheet in freezer until Zipzicles are solid. 

 Rootbeer Float Zipzicles:

• 2 cups vanilla ice-cream
• 1 can rootbeer

Process rootbeer and ice-cream in blender until smooth.
Fill Zipsicle bags using a funnel or kitchen baster.
Freeze upright until solid.

Enjoy!
 

Bacon Pancake Dippers

Camping season is upon us and here's a twist on an old favorite that makes for perfect camping food!  Who doesn't like bacon with their pancakes and syrup?  Bacon pancake dippers are a simple way of serving them together. The perfect finger food breakfast! 

• Cook the bacon until crisp and set aside.*
• Mix up your favorite pancake batter. (Transfer to a squirt bottle for easier dispensing.)
• Heat greased griddle on medium heat.
• Pour or scoop the batter onto the griddle a little longer than a bacon strip. (7 inches)
• Place a bacon strip on top. 
• Cook until golden brown on first side...then flip and finish cooking. 
• Serve with warm pancake syrup.

*Tip ~ Use the oven-baked method to cook your bacon before you leave on your camping trip.

Orange Glazed Cheese Pastries

A neighbour in days-gone-by was most generous with gifts from her kitchen...and I often got to sample her delightful baked goods.  Today's recipe is one that came from her kitchen many years ago...a flaky cottage cheese pastry with an orange glaze.  

Easy Cottage Cheese Pastry:

• 2 cups flour
• 1/2 teaspoon salt
• 1 cup butter, cold
• 1 cup creamed cottage cheese

1. Combine flour and salt in a large bowl.
2. Using a large-holed grater, grate the butter and stir into flour mixture.
3. Add creamed cottage cheese (I like to process the cottage cheese slightly in the blender to get rid of lumps first)
4. Mix until smooth. 
5. Wrap in plastic and chill for several hours.
6. Divide the dough into 3 equal parts and shape into disks.
7. On a lightly floured surface, roll each disk into a fairly thin circle, about 1/8-inch thick. 
8. Cut each circle into 8 wedges, pizza style. Using a pizza wheel works great for this. 
9. Starting at the wide edge, roll each wedge into a crescent.
10. Place the crescents (point side down) on a baking sheet covered with parchment paper or well greased. 
11. Bake at 350° for 25 minutes or until light golden brown.
12. Remove from oven and place on a wire cooling rack.
13. Drizzle with orange glaze while warm.

Orange Glaze:

• 1 cup icing sugar
• 1/4 teaspoon orange zest
• 1 - 2 tablespoons orange juice, as needed

1. Whisk sugar, zest and juice together until smooth. 

Yield: 24 rolls

*Tip ~ Place rack over sink before drizzling with glaze. 

Enjoy!
 

Salted Caramel Tea cup Cupcakes

My niece, who lives in Australia, recently shared photos of her visit to a local cafe called The Silva Spoon.  More specifically, she posted a photo of a yummy-looking cupcake served in a tea cup...and she assured me that those alone were worth a visit to Australia.  Since I don't think I'll be in Australia anytime soon, I just borrowed the concept of serving a special dessert in a tea cup.  We had some birthdays to celebrate over here...and had a girls' luncheon.  For dessert, we each had our own wee cake served in a family heirloom tea cup.

I used our family favorite apple cake recipe...which made 18 large cupcakes.  I made a Caramel Butter Cream frosting (recipe to follow)...and piped it onto the cupcakes with a tip of my choice.  Make that my second choice...since I couldn't locate the tip I was after.  I drizzled a little caramel sauce on top...and added a sprinkle of sea salt.  And those were our Salted Caramel Birthday Cupcakes-in-a-Teacup.

* * * * *

Caramel Buttercream Frosting

• 1 cup salted butter, at room temperature
• 4 cups icing sugar (powdered sugar)
• 3/4 cup Caramel Sauce, cooled completely (recipe below)
• 1 tsp vanilla extract 

Whip butter on medium-high speed until light and fluffy (several minutes).
Add icing sugar and blend on low speed until combined.
Add caramel sauce and vanilla and beat until well blended.

Caramel Sauce

• 1 cup granulated sugar
• 1/4 cup water
• 1/4 cup salted butter
• 2/3 cup heavy cream

1. In a large heavy-bottomed saucepan, heat sugar and water over medium heat, whisking constantly to dissolve sugar. 
2.  Once mixture reaches a boil, stop stirring and allow mixture to boil until it turns amber, swirling pan occasionally. 
3. Add butter; whisk until butter has melted then remove from heat. 
4. Wait 3 seconds then carefully pour in cream, whisking until smooth. 
5. Allow caramel to cool completely. 

 * * * * *

Use your imagination.  Find a cupcake liner that fits nicely into your teacups (likely extra-large).  Bake your favorite cupcake; cool, then transfer to a tea cup and decorate as you please.  They will want to have dessert first.  I know! 
 

That is why, one of the wee birthday cakes seemed to have a piece missing when it came time for dessert!