It’s June and time to settle in and get ready for summer.
The outdoors are a haven as the days are long and blooms are filling our spaces with colour and fragrance.
The garden has now produced some fresh food, and I am still loving the rhubarb as the berries and first vegetables start arriving.
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We can now look forward to weekends with family enjoying casual conversations while filling up on seasonal foods that are a tradition, such as pancakes and berries at a brunch on the deck or eating muffins and cookies on the beach or in the park.
Enjoy what the season has to offer.
Fluffy buttermilk pancakes
This recipe is quick to throw together and never disappoints. Top with fresh berries and whipped cream or smooth maple syrup, whatever suits you. It’s so good for those weekend brunches at the cabin.
- 4 c. all-purpose flour 1 L
- 1/4 c. sugar 60 mL
- 2 tsp. baking soda 10 mL
- 1 1/2 tsp. salt 7 mL
- 1 1/2 tsp. baking powder 7 mL
- 4 large eggs, room temperature 4
- 4 c. buttermilk 1 L
In a large bowl, combine flour, sugar, baking soda, salt and baking powder. In another bowl, whisk eggs and buttermilk until blended. Stir into the dry ingredients just until moistened.
Pour batter by about a 1/4 cup onto a lightly greased hot griddle. Flip when bubbles form on top. Cook until second side is golden brown. Makes 2 1/2 dozen.
Source: Taste of Home
Burgers in sauce
These burgers are a staple.Prepare the sauce and throw in the cooked burgers to keep warm for whenever it is time to eat.
Make the meal complete with a green or pasta salad or a plate of cut fresh vegetables and dip.
Don’t forget a fresh hot radish dipped in salt to make the meal seasonal.
Try a cold lemonade, chocolate milk or a strawberry shake as the beverage, or whatever warm weather drink you desire.
- 1/2 c. water 125 mL
- 1 1/2 tsp. chicken or beef bouillon powder 7 mL
- 1/2 c. chopped onion125 mL
- 1/2 c. ketchup 125 mL
- 2 tbsp. white vinegar 30 mL
- 1 1/2 tsp. Worcestershire sauce 7 mL
- 2 tbsp. brown sugar 30 mL
- 1 tsp. salt 5 mL
- 1/4 tsp. pepper 1 mL
- 1/2 tsp. chili powder 2 mL
- 1/8 tsp. cayenne .5 mL
- 6 grilled burgers 6
- 6 hamburger buns 6
Mix the sauce ingredients together in a large casserole dish or slow cooker. Heat until warm and the onion is tender. Then add the cooked burgers to the sauce.
Serve warm with fresh hamburger buns and whatever additions you prefer. Some love a slice of tomato, some raw onions, lettuce or sliced pickles and cheese.
It’s a convenient dish because it keeps nicely over low heat or on the warm setting of your slow cooker.
Variation: If you do not want to cook hamburger patties, simply change the meat to a roast that transforms the recipe into a shredded beef sandwich.
*Double or triple the recipe based on how many burgers you need.
Rhubarb crisp
Crisps are classic. Each year, when the rhubarb is ready, I search for new ways to cook with this fruit, but I always go back to a simple crisp that really highlights the flavour and is easy to put together with decadent results.
This recipe is new to me and is very quick to make.
- 6 tbsp. cold butter, cut into small pieces, plus more for greasing pan 90 mL
- 5 to 6 c. rhubarb, washed and cut into 1 1/2-inch pieces 1.2 to 1.4 L
- 1/4 c. sugar 60 mL
- 1 tbsp. fresh orange or lemon juice 15 mL
- 1 tsp. orange or lemon zest 5 mL
- 3/4 c. brown sugar 180 mL
- 1/2 c. all-purpose flour 25 mL
- 1/2 tsp. cinnamon, or to taste 2 mL
- pinch salt
- 1/2 c. rolled oats 125 mL
- 1/2 c. fresh pecans 125 mL
Heat the oven to 375 F (190 C). Grease an eight or nine inch (22 or 23 cm) square baking or similar sized baking dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest and spread in baking dish.
Put the six tbsp./90 mL butter in a food processor or large bullet along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks crumby and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
Serve warm with a dollop of vanilla ice cream.
And while you are out in the patch, why not grab a few more stalks of fresh rhubarb to make some muffins for your busy June events.
Rhubarb muffins
- 1/2 c. butter, softened 125 mL
- 1 c. packed brown sugar 250 mL
- 1/2 c. sugar 125 mL
- 1 large egg, room temperature 1
- 2 c. flour 500 mL
- 1 tsp. baking powder 5 mL
- 1/2 tsp. baking soda 2 mL
- 1/8 tsp. salt .5 mL
- 1 c. sour cream or plain Greek yogurt 250 mL
- 3 c. chopped fresh or frozen rhubarb, thawed 750 mL
Topping
- 1/2 c. chopped pecans 125 mL
- 1/4 c. packed brown sugar 60 mL
- 1 tsp. ground cinnamon 5 mL
- 1 tbsp. cold butter 15 mL
Preheat oven to 350 F(180 C). Prepare muffin baking pans.
In a large bowl, cream butter and sugars until light and fluffy, five to seven minutes. Beat in the egg.
In another mixing bowl, combine the baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb.
Fill the muffin pan three-quarters full.
For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter.
Bake until a toothpick inserted in the centre comes out clean, 22 to 25 minutes. Cool for five minutes before removing from pans to wire racks. Makes 1 1/2 dozen.
Source: www.tasteofhome.com
Heavenly filled strawberries
Strawberries are the first berries that come into season. The first taste into a fresh berry is heaven, but it is fun to dress them up at times. It’s such a creamy flavourful bite.
- 36 large fresh strawberries 36
- 1 250 g cream cheese, softened 1
- 1/2 c. icing sugar 125 mL
- 1/4 tsp. vanilla extract 1 mL
- squeeze of a lemon
- grated chocolate if desired
Remove stems from washed strawberries. Cut a deep “X” in the tip of each berry. Gently spread berries open.
In a small bowl, beat the cream cheese, icing sugar and extract until light and fluffy. Pipe or spoon about two tsp./10 mL into each berry. Grate some chocolate over top if desired. Chill until serving.
Makes approximately three dozen.
Source: www.tasteofhome.com
Tiramisu chocolate chip cookies
This is a recipe that my daughter made for us. It uses a tiramisu chocolate bar as the star flavour. June is such a busy month and it is always nice to have a jar full of cookies to keep you going.
- 1 c. salted butter softened 250 mL
- 1 c. sugar 250 mL
- 1 c. brown sugar packed 250 mL
- 2 tsp. pure vanilla extract 10 mL
- 2 large eggs 2
- 3 c. all-purpose flour 750 mL
- 1 tsp. baking soda 5 mL
- 1/2 tsp. baking powder 2 mL
- 1/2 tsp. salt 2 mL
- 2 c. chopped tiramisu chocolate bar (Arrow variety) 500 mL (You could use any hard chocolate bar plain or with flavour. Get creative with your cookies.)
Preheat oven to 375 F (190 C). Line baking sheets with parchment paper and set aside.
In a medium mixing bowl combine the flour, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, cream together butter and sugars until combined.
Beat in eggs and vanilla until light (about one minute).
Mix in the dry ingredients until combined.
Add chocolate and mix well.
Roll two to three tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
Bake in preheated oven for approximately eight to 10 minutes. Take them out when they are just barely starting to turn brown.
Let them sit on the baking pan for five minutes before removing to cooling rack.
Makes approximately 36 cookies.
Note: do not over bake. When you remove the cookies from the oven they will still look doughy.
