With the fourth of July approaching the planning is underway for a family get together and for me this means great food which equals lots of play time in the kitchen for chefs of all ages.
We have much to celebrate, and some wounds to lick as well. So, I am going to soak up all the baking therapy that I can. Here are a couple of our favorite recipies. These are great for little helpers as well.
Before the baking can begin We will set the mood. I like to make the kitchen as bright as possible, letting in lots of sunshine. In the background low up-beat music on. I have a table in the sort of breakfast nook where I put out any pictures and momentos along with all the material for scrap booking. I also place lots of disposable cameras around the area so eveyone can join in. (I really love the candide shots that get snapped this way) With the stage set these are a couple to the recipes we will be making this year.
Grandma's everyday cake, with a fruity 4th inspired topping and Pineapple and Cake kabobs.
Grandma's everyday cake.
1/3 cup Crisco Shortening
1 3/4 cups Sifted cake flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon Salt
1 egg
3/4 cup milk
1 1/2 teaspoons real Vanilla
Pre-heat oven to 375 degrees
Place Shortening in mixing bowl. sift in dry ingredients. Add egg and half the milk; mix till flour is moistened. beat 2 inutes at medium speed on electric mixer. Add remaining milk and vanilla; beat 2 minutes longer. Bake in greased and lightly floured 9x9x2 inch baking pan at 375 degrees for about 25 minutes.
Cool on wire rack.
While the cake is cooling it is time to mix the topping.
clean and rinse all fruit under cool running water.
Add 1 cup slice strawberries, 1/2 cup blueberries, 1/2 cup rassberries and 1 meduim slice banana. gently toss in large mixing bowl with 1/4 cup sugar. place mixing bowl into refrigerator.
Make sure the cake is fully cooled and then cover with enough whipped topping to completely cover cake in about 1/2 inch of whipping. gently fold fruit mixture on toppin. serve imedietly.
This next recipe is fun for younger cooks to assemble
Pineapple and Cake kabobs.
Cut one meduim fresh pineapple and 1 pound cake into 1 1/2 inch squares.
Marinate the pineapple in 1/2 cup maple syrup and 1/2 teaspoon cinnamon. set aside.
melt 1/2 cup currant jelly, dip the pound cake cubes in melted jelly and then roll in flaked coconut until fully coated. assemble on skewers in everyother fashion. (one cube cake, one cub Pineapple) Toast over very hot coals until turning often until golden brown.
Do not forget this is the perfect time to talk and laugh, to cry and hug, or just stop the hustle and bussle of modern life and enjoy some quality family time.
Have a happy and safe 4th of July everyone.
Lisa Sabrina Fults
Special Ts and Sports.
