Source: Two Peas in a Bucket

4-5 cups seeded cubed watermelon
6 strawberries, optional
6 ounces frozen berry fruit punch concentrate

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My Aunt Ruth can farm and hunt with the best of tom boys; yet, she can done a gown and ballroom dance with a regal air. She has the purest heart. She never gossips or speaks ill of anyone. She believes in the saying “if you can’t say something nice do not say anything at all.” So you will find she does not talk too much. When she does she has so many adventurous stories to tell. My Great Aunt Ruth was unable to have children of her own but she was a loving mother to many. You can’t help but love her. She has an infectious smile with a down to earth personality. She is the most amazing cook too. Her meals are simple. No fluff. Just simple fresh ingredients.

My Aunt Ruth always served her pound cake with fresh chopped strawberries. The strawberries were tossed with sugar to draw out the juices to create a syrup. She always had pint sized containers of fresh picked strawberries and blueberries in the freezer ready to top pound cake or be made into a cobbler.

Pound cakes get their name from the weight of the ingredients used: a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. Always try to use the freshest good quality ingredients when preparing pound cake. Because pound gets the majority of its flavor from the butter there is no substitute for real butter. Use a low protein flour such as Pillsbury or a cake flour to keep the crumb tender.

Pound cakes do not use baking powder to give them rise. Instead they rely on the power of eggs and whipped air incorporated into the batter during the creaming and addition of the eggs. Over mixing the batter can result in a dense crumbly cake rather than a lighter moist version. In this recipe the butter, butter-sugar mixture, dry ingredients and egg whites are all whipped separately before combining them. It is equally important to mix each stage properly.

2 sticks butter, room temperature but still cool
2 3/4 cup sugar
6 large eggs, separated, room temperature
1 cup sour cream or plain yogurt, room temperature but still cool
3 cups all-purpose flour
1/2 tsp salt
1/4 teaspoon baking soda
2 teaspoons vanilla
1/2 tsp lemon flavoring (optional)

Preheat oven to 325 degrees F. Grease and flour the bottom, sides and cone of a 10-inch tube pan.

In a large mixing bowl, cream the butter on medium speed until smooth and creamy. Add the sugar; cream until light colored and fluffy. About 5-7 minutes.

**Do not stop beating sugar and butter too early. Continue beating until the mixture is light in color and fluffy not stiff and dull.**

Whip egg whites until just stiff. (about 2-3 minutes with a mixer) Add the eggs to the butter mixture one at a time, alternating egg yolk then some egg white.

**Do not over mix each addition. Mix in each egg addition just until the color of the egg yolk or egg white disappears.**

In a small bowl sift the flour, salt and baking soda. Using a large spatula, fold the flour mixture into the egg mixture alternating sour cream then flour; mixing until just combined. Add the vanilla and lemon; fold in until incorporated.

Pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. Remove from oven and let cool in the pan for 15-20 minutes. Remove the cake from the pan to finish cooling on a wire rack.

To serve: top cake with glaze and a dusting of powdered sugar. Or omit the glaze and dust with powdered sugar. Serve with sliced berries, ice cream or whipped cream.

Glaze: Beat the following ingredients together until smooth and creamy.
8 ounce package cream cheese
2 tablespoons butter
1/2 box powder sugar
1/2 tsp vanilla

**Tips:
— Try to use a lighter aluminum tube pan. The darker pans tend to darken the sides and bottom of the cake more.
— Bake by instinct not time. Watch the cake at about the 1 hour mark. Test for doneness by pressing on the top. If it feels firm and bounces back the cake may be done. If it jiggles or feels fragile under pressure it is not done.
— If the cake is browning too fast cover the top with aluminum foil and place pan on a baking sheet. This will insulate the cake from further direct heat.
— Weather and ovens vary the end result of baked goods.
— There is no substitute for lemon extract. Lemon juice contains acids while the extract has more of an essential oil base. You could try a tablespoon of lemon zest, if in a pinch, added to the glaze.

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Strawberry shortcake cookies are similar to a scone or biscuit. I diced the pieces of strawberry about the size of a pea. I did not want a soggy cookie that can sometimes result from larger pieces of fruit. I also used raw sugar in the place of the sanding sugar. The effect was essentially the same just not as sparkly. If you do not have kosher salt you can substitute regular table salt decreasing the amount slightly.

Source: Martha Stewart
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon or lime juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar or raw sugar, for sprinkling

Preheat oven to 375F degrees. Line baking sheets with parchment paper and set aside.

In a small bowl, combine strawberries, lemon juice, and 2 tablespoons granulated sugar; set aside.

In a large bowl, whisk together flour, baking powder, salt, and remaining 7 tablespoons of granulated sugar.

Cut in the butter with a pastry cutter, or two forks until the mixture resembles coarse crumbs.
Stir in the cream until dough starts to come together, then fold in the strawberry mixture, just until combined. Do not handle the dough to much. It will cause the cookies to become tough. If the mixture is too dry add another tablespoon of crea to the bottom of the bowl and fold in.

Using a 1 1/2-inch ice cream scoop or two tablespoons, drop dough onto parchment lined baking sheets, spacing evenly apart. Sprinkle with sanding sugar, if using.

Bake until golden brown, about 20 to 25 minutes; or until a light golden color. Remove from the oven and transfer cookies with a spatula to a wire rack, and let cool.

*These cookies are best served the day they are made, but can be stored in an airtight container at room temperature for 1 to 2 days.*

Yields: 3 dozen Cookies.

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In my hometown where I grew up there was bread factory. The smell of delicious fresh baked bread permeated the still early morning air. It was a stark contrast from the pungent aroma of rotten oranges emanating from the orange juice factory on the opposite side of town. Accompanied by the fishy stench from the ocean side.

My experience with bread making has seen more failures than successes. Nevertheless I refuse to accept defeat. I now have a small arsenal of bread recipes. That despite my lack of talent tends to come out no matter what. In fact, the dough for Honey Whole Wheat Bread has never been the same every time I make it. Yet the final result is always the same.

My idea of a good bread recipe uses minimal ingredients and is user friendly. This recipe accomplishes both. The idea of letting the sponge (wheat flour and water) rest for an hour is genius. No bitter flavor here. I read once years ago that honey was used in wheat bread to offset the strong flavor of the wheat. However, honey can also contain an overpowering flavor. So often my whole wheat loaves were bitter due to the combination of honey and wheat bran. In the King Arthur Whole Grains cookbook the recipe for whole wheat sandwich bread calls for orange juice instead of honey. They claim the OJ placates the strong flavor from the wheat. Still the recipe involves the additional ingredients of potato flakes and dry milk. These three ingredients were not a common staple in the pantry. Thus, the recipe did not meet my criteria for a good loaf of bread.

This recipe yields a tender crumb and no bitter taste. Yet it is a hearty loaf. This is not a recipe for a light airy wheat sandwich bread.

Source: The Fresh Loaf
makes two loaves
1 pound whole wheat flour (3 cups)
12 ounces hot water
8 ounces bread or all-purpose flour (2 cups)
1 5 ounces milk
1/3 cup honey
2 teaspoons salt
3 teaspoons instant yeast

Mix the hot water and whole wheat flour together in a bowl. Cover the bowl with plastic and set aside until around room temperature, at least 1 hour.

Add the milk, honey, salt, yeast, and bread flour to the original mixture and mix until well combined. Add additional flour and knead by hand or in a stand mixer until a tacky but not completely sticky dough is formed. Place the ball of dough in a well-oiled bowl, cover with plastic wrap, and set aside to rise for 60 to 90 minutes.

Divide the dough in two and shape the loaves. Place the loaves in greased bread pans, cover the pans loosely with plastic or in a large plastic bag, and set aside to rise again for 90 minutes.

During the final 30 minutes of rising, preheat the oven to 425 degrees. Place the pans into the oven and immediately reduce the oven temperature to 375 degrees. Bake for approximately 45 to 55 minutes, rotating the pans once so that they brown evenly, until the internal temperature of the loaves is around 190 degrees and the bottom of the loaf sounds hollow when tapped.

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“The Sun” by Cathy McClelland

As the southern hemisphere of the earth approaches winter the northern hemisphere is just beginning to welcome in summer. The first day of summer begins each year on June 21st. The Summer Solstice sun reaches its maximum height on the first day of summer. It is advisable to always wear a sun protection hat whenever you go outside, and don’t forget to bring water to drink. This is the relatively longest day of the year because the time lapse between sunrise and sunset is the longest. In fact the regions closest in proximity to the North Pole experience a 24-hour period of daylight called a “Polar Day”. A solstice happens only twice a year; in the winter when the sun reaches the southern most position in the sky and on the first day of summer when the sun is in its northern most position.

This extended period of sunlight continues to shorten the farther south you travel from the tip of the Arctic Circle. During the following two months the polar cap is bathed in continuous sunlight; meanwhile, the subarctic regions experience a shorter night beginning anywhere between 12am or 2am. As the summer progresses towards fall the path of the sun descends.

For centuries people have gathered together in various parts of the world to celebrate the Summer Solstice through music, art, dancing, and festivals. For our ancestors the Summer Solstice was a joyous occasion. Summer meant an abundance of crops as a result of the increased warmth and light from the sun. For that gift many gave thanks by way of celebration.

Our dependence on the sun and the earth’s resources is just as important to us today as it was for our ancient ancestors. In honoring an amazing phenomenon such as the summer solstice we teach our family to recognize the intricate details of nature and how to show appreciation for the many gifts our earth provides. With a focus on nature and giving here are some fun ideas to celebrate the first day of summer.

– Check the local newspaper or City website for celebrations in your area. Some businesses such as museums offer discounts to ring in the new season. SEO for hotels is essential for increasing online presence and attracting more bookings from potential guests. You may also consider having custom branded uniforms for staff to enhance the overall guest experience and create a cohesive brand identity.

– Enjoy the beach such as the ones at https://www.anantara.com/de/veli-maldives.

– Observe the sunrise or sunset.

– Create banners, sun masks (using paper plates, gold paints and jewels) and wreaths.

– Host a neighborhood parade or an impromptu music jam session in the park.

– Make fruit candles. Scoop out the insides of an orange or apple. Place a small candle inside or pour hot wax and add a wick.

– Have a fairy themed party.

– Have a campout in the back yard. Tell magical stories and let the imaginations run wild.

– Plant a garden. You can set a place within for an enchanted fairy princess with summer garden ideas.

– Have a BBQ with a feast of roasted vegetables and fruits.

– Make individual sun shaped bread rolls.

– Make candle boats to release on the lake.

– Make a time capsule. Include pictures and drawings, things interested in, things everyone would like to change or goals. Seal the box or envelope until next year.

– Write a play to perform for friends and family.

– Find a You-Pick farm to pick berries.

– Come up with ways to save energy and water at home during the week.

– Help keep the earth beautiful by recycling and placing liter in garbage cans.

The post Summer Solstice first appeared on Enjoy Fun Family Food.

This is a recipe for an Italian dressing powdered mix. Each mix makes about four 8-oz servings of dressing. I like to combine all of the ingredients in a jar and shake to combine. It is faster to use the jar than whisking in the oil separately.

Source: Adapted from Allrecipes.com
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery seed
2 tablespoons salt

Mix:
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.

For Dressing:
To prepare dressing, whisk together 1/4 cup white or red wine vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix. Store in the refrigerator.

**The oil will separate after sitting for a period of time. Just shake or whisk the dressing to incorporate the ingredients before serving.

Variations:
– Use orange juice in place of the water with red wine vinegar.
– Use half the oil reducing the amount to 1/3 cup.
– Use the powdered mix to marinade steaks, chicken, season popcorn and chips.
– Mix Italian dressing mix into 1/2 cup mayo and 1/2 cup sour cream to make a veggie dip.
– You can find a better deal on bulk spices and herbs at culinary shops like Smart & Final or club warehouses or Big Lots.

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Photo: Party Tent, property of Lenny Steele

Dancing has been my passion since I was at least three years old. I danced and leaped all over the house begging my mom to let me take ballet lessons. I was captivated by shows like Shirley Temple and the live recorded ballets shown on the PBS channel. The highlight of my youth was scoring tickets to see my idol MikhailBaryshnikov perform live at the theater. In my college years it was an honor to be able to study under such greats as Natalie Nijinsky, a prima in the Moscow Ballet, and my friend Karen, a prodigy of Rudolf Nureyev. An injury prevented me from staying with ballet; however, the dance bug never left. I took to the dance halls of a local Disco studio. Living it up in platform shoes, bell bottoms and afro puffs. I even worked for a party company reliving the 20’s and 50’s era style of dance. Dancing was my life. If I was angry…I danced. If I was stressed…I danced. When I was happy…I danced! I am so happy that my children share my enthusiasm for dance. But if you don’t, then you can always turn to playing games like betend to help you whenever you’re stressed or unhappy.

After a long week we crank up the music and find our groove. The kids all have different tastes so it gets a little crazy after a while changing from girlie pop to raging metal; with a slew of garage band and Indie Rock in between.

— The preschool aged guys tend to be less concerned about how they look and more focused on having a blast. For this age group just turn on the music and boogie.

— As kids get older it is probably not so cool to cut the rug with mom and dad. For school-aged children Playstation, XBOX and Wii have games like Dance Revolution that are not as lame as watching mom do the Macarena.

— For the scholarly age group of youth you can choose to learn a different style of dancing as a family at a local studio. Think ballroom, jitter bug, swing, scottish, clogging, salsa, disco, ect.

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Jen’s Notes:
“This recipe can also be cooked on Low in a crockpot. It’ll take a couple of hours – stir frequently for even browning. I suppose you could make a half batch, but since it stays good a while and we eat it for breakfast and snacks, I prefer to make a whole recipe.”

Source: Jennifer West
1/2 cup Honey
1 cup Oil
2 teaspoon Vanilla
2 teaspoon Coconut Flavoring
1 cup Dry Milk
3 cups Unsweetened Dried Coconut
7 cups Oats
1/4 cup brown sugar or 1/2 teaspoon Stevia

Combine the liquid ingredients (I use a glass measuring cup because it’s easier to pour into the dry ingredients in the next step) and heat in the microwave for a minute or so while you combine the remaining ingredients.

Stir together the dry ingredients until well mixed. Stir the liquid ingredients in the measuring cup to combine. Slowly pour the liquid ingredients into the oat and coconut mixture, stirring constantly. Continue to stir until liquid ingredients are evenly distributed.

Divide granola between two 13 x 9 baking pans. Smooth out tops for even browning. Bake at 325 for 10 minutes. Remove from the oven and stir to ensure even browning. (I use a spatula to lift and turn the mixture onto itself, working around the outside of the pan, then lifting and turning the cereal in the center.) Redistribute evenly in the pans, smooth the tops and return to the oven. Bake 10 more minutes, and stir again. Bake another 5 minutes and stir. Bake another 5 minutes, if necessary – you want a nice golden brown, but not too dark. After removing from the oven, stir a final time (or the cereal that’s in contact with the pan will get too brown). Makes about 1 gallon.

Variations:
-Add 1/2 cup each type of chopped nuts if adding more than one: walnuts, almonds, pecans or whole pine nuts. Reduce oil to 3/4 cups.
– 1/2 cup sunflower seeds or pumpkin seeds.
-Add 1/2 cup dried fruit such as raisins, cherries, blueberries, dates or cranberries. Dried fruit such as apricots will need to be chopped first.
-2 tablespoons wheat germ or flax meal.
-1 tablespoon cinnamon.
-1/2 teaspoon ground ginger.

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