What are some of your favourite picnic foods and memories? Please share them with us at TEAM Resources at team@producer.com or Box 2500, Saskatoon, Sask., S7K 2C4. We will add your name to a draw that will be made Aug. 31 for a picnic hamper.
Picnics in Regina’s Wascana Park were a frequent Sunday afternoon activity when I was a child, especially with summer visitors. It was an easy, inexpensive way for family or friends to gather and share food. I have lingering memories of my mom’s chocolate cake, salmon or egg salad sandwiches and fresh garden salads and a large group photo around the picnic table.
Read Also
Stock dogs show off herding skills at Ag in Motion
Stock dogs draw a crowd at Ag in Motion. Border collies and other herding breeds are well known for the work they do on the farm.
My mom’s chocolate cake
Bertie Pearson’s chocolate cake recipe was often taken to picnics and family gatherings.
The flour in the original recipe was cake flour, which is much finer than all purpose white or bread flour made from hard spring wheat.
Cake flour is made from soft winter wheat and sifted until it is ultra fine, producing moist cakes that rise higher with a light fluffy texture.
This flour is also excellent for pastry, biscuits, cookies, pancakes and muffins.
- 1 c. sour milk OR 250 mL
- 1 tsp. vinegar or lemon juice 5 mL
- and 1 c. milk 250 mL
- 1 oz. Baker’s bitter chocolate 30 g
- 1 oz. Baker’s semi-sweet chocolate (these come in squares) 30 g
- 1/2 c. butter 125 mL
- 1 1/4 c. white sugar 310 mL
- 2 eggs
- 1 tsp. vanilla 5 mL
- 2 c. cake flour, sifted 500 mL
- 1 tsp. soda 5 mL
- 1/2 tsp. salt 2 mL
For best results, ingredients should be at room temperature.
Grease and lightly flour a nine x 13 inch (22 x 33 cm) cake pan.
If not using sour milk, measure milk, add vinegar or lemon juice and stir, then leave a few minutes to sour.
Combine butter and sugar, beat until creamed together. Add one egg, beat well, add second egg, beat well, add melted chocolate and vanilla, then beat one minute.
Sift flour before measuring and then measure into a dry measure and level off with a knife. Put back into a sifter, add soda and salt, then sift again into the butter sugar mixture. Alternate with sour milk in three amounts. Mix until combined, but don’t over mix after the flour is added.
Pour into prepared cake pan. Bake at 350 F (180 C) 30-35 minutes or until wooden toothpick comes out clean or cake springs back when touched.
Makes 36 cupcakes. Only fill cups half-full because this cake rises well.
Icing
- 1 oz. Baker’s bitter chocolate 30 g
- 1 tbsp. butter 30 mL
- 2 tbsp. hot water 60 mL
- 3 c. icing sugar 750 mL
- 1 tbsp. milk 30 mL
- 1 tsp. vanilla 5 mL
Melt chocolate and butter together in a small pan on the stove, add hot water, stir until thick. Remove from heat and add icing sugar, milk and vanilla.
Add more icing sugar or milk to get a spreadable consistency. Icing will firm up when it cools.
Broccoli, Cauliflower Salad
This is a great picnic salad that can be made ahead and refrigerated.
- 4 c. broccoli, cut into bite size pieces 1 L
- 4 c. cauliflower, cut into bite size pieces 1 L
- 10 oz. can mandarin slices, drained 284 mL
- OR
- 1 c. fresh blueberries or strawberries 250 mL
- 1/4 c. bacon, chopped 60 mL
- 1/4 c. sunflower seeds 60 mL
- 1 small onion, optional
Dressing
- 2 tbsp. vinegar 30 mL
- 1/3 c. sugar 80 mL
- 1 c. mayonnaise 250 mL
<
In a large bowl, toss salad mixings. In a jar, combine vinegar, sugar and mayonnaise, tightly seal lid and shake.
The dressing and salad can be made ahead and chilled. Pour dressing over salad one hour before serving and toss gently. This salad keeps well in the refrigerator for several days.
Iced coffee
- 3 c. regular grind coffee 750 mL
- 8 c. boiling water 2 L
- 14 oz. can sweetened condensed milk 414 mL
- 8 c. ice cold water 2 L
- ice
Use a French press to make four batches of coffee using 3/4 cup (175 mL) of coffee with two cups (500 mL) boiling water. Put the coffee in the pot and add boiling water. Mix with the plunger, then allow to sit five minutes. Press coffee grounds down and pour off coffee into a three-litre jug. Mix condensed milk with the hot coffee.
If you don’t have a French press, put ground coffee in a large three to four-litre pot. Add boiling hot water. Stir to wet all the coffee grounds and let sit five minutes.
Put the condensed milk in a three-litre jug. Place a colander or sieve over this container and line with six layers of cheesecloth or use a basket type coffee filter. Ladle the liquid coffee into the sieve and allow to drain. Try to avoid including too many grounds. Replace filter if needed.
After the coffee is strained, discard grounds and mix condensed milk and coffee together.
Refrigerate the coffee and condensed milk mixture. It is better if allowed to sit for 24 hours before serving. When ready to serve, add eight cups ice cold water and serve over ice.
Picnic Safety Tips
- Pack cold foods together to keep them cold, and pack hot foods together to keep them hot.
- For a picnic, keep egg, meat and fish sandwich fillings cold in separate containers. Some containers are available with ice packs fastened to the bottom.
- When serving, offer bread, fillings, vegetables, pickles, greens and condiments separately and allow everyone to make their own sandwich.
- For food safety, discard unused fillings following a picnic.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
