Buchnummer des Verkäufers
Inhaltsangabe: There?s nothing like the breezy days of summer...the freshest produce, grilling outdoors, swaying on the porch swing and watching the kids chase fireflies. A trip to the farmers? market, or a short walk to your own backyard, give us reasons to share the most flavorful dishes with our family & friends. We're celebrating all these memories in the making with Summer in the Country.
Breakfast is a breeze when serving Aunt Emma-line?s Strawberry Muffins, and packing a picnic or toting a dish to a reunion couldn?t be easier...just pair up Confetti Coleslaw with Beverly?s Fried Chicken. Firecracker Grilled Salmon and Sizzlin? Chicken are perfect for the grill, while Toasted Taffy is a fast-fix campfire dessert.
With a whole chapter of sweet treats, whipping one up is so easy...choosing between all the yummy choices is the hardest part! You?ll find recipes for old-fashioned favorites like Lazy Daisy Cake, Flowerpot Cupcakes and Watermelon Slice Cookies inside. We?ve also included a chapter of food gifts to give...straight from your summer kitchen. Aunt Marj?s Violet Jelly and Pioneer Day Blackberry Jam are two of our favorites.
The weather is perfect, so set a date and call your friends, family & neighbors. It?s time to celebrate summer...in the country! Hardcover, 224 pages. (9-1/4" x 6-1/2")
Enjoy these recipes from Summer in the Country.
Fresh Strawberry Shortcake
1 qt. strawberries, hulled and sliced
1 c. sugar, divided
2 c. all-purpose flour
4 t. baking powder
1/4 t. salt
1/8 t. nutmeg
1/2 c. butter
1/2 c. milk
2 eggs, separated
2 c. sweetened whipped cream
Optional: fresh mint sprigs
Gently stir together strawberries and 1/2 cup sugar; chill. Combine flour, 1/4 cup sugar, baking powder, salt and nutmeg; cut in butter until crumbly. Combine milk and egg yolks; mix well. Add to flour mixture, stirring just until moistened. Divide dough in half; pat into two greased 9" round cake pans. In a small bowl, beat egg whites until stiff peaks form; spread over dough. Sprinkle with remaining sugar. Bake at 300 degrees for 40 to 45 minutes, or until golden. Cool for 10 minutes before removing from pan to a wire rack. Cool completely. Place one layer on a large serving plate; spread with half the whipped cream. Spoon half the strawberries over cream. Repeat layers. Garnish with mint, if desired. Makes 8 servings.
4 c. watermelon, chopped
1 c. sugar
1-1/2 c. lemon juice
6 c. cold water
Place watermelon in a blender; process until smooth and set aside. In a large pitcher, combine sugar and lemon juice; stir until sugar is dissolved. Stir in water. Add watermelon; mix well. Serve very cold; stir well before serving. Makes 8-10 servings.