Summer means lots of things. Outdoor barbeques, beautiful flowers, the smell of fresh cut grass and my favorite, lots of fresh fruit choices.
There is nothing better than a slice of watermelon. Who cares if the juice drips down the side of your mouth- that’s part of summer isn’t it?
My Dad’s favorite summer fruit was cantaloupe. He used to slice one in two, scope out the seeds and then put vanilla ice cream in the hollowed out middle. Not for me, I like mine just like nature made it- pure and simple.
Summer months in my house growing up included canning vegetables and fruits. I used to love to do it with my Mother. I cannot tell you how many times I scalded my hands while coming too close to the boiling water bath or blistered my fingertips lifting the jars out of the bath when they were ready. Still, maybe it was the inner “Laura Ingalls Wilder” in me – but, I loved the canning season. My Mother and I used to giggle over every new “pop” from the jars as they cooled. Pops meant they had sealed properly!
I continued this tradition when my children were growing up canning green beans, tomatoes and fruit. Mostly I canned fruits like peaches, apples and homemade applesauce. I plan to get back into canning again- next summer. Home canned peaches and apples make the best pies, breads and cobblers!
Speaking of cobbler- I found the best ever recipe for a quick cobbler while living in Columbia, SC. many years ago. It came from our church cookbook (Spring Valley Presbyterian Church) and I still use it today. I hope you will try it. Let me know what you think!
List of ingredients
2 c. fresh fruit 1 c. plain flour
1/4 c. sugar 1 c. sugar
1/2 stick butter 1 tsp. baking powder
1 c. milk
Optional: Dash of cinnamon, nutmeg or allspice
Note: I use all organic ingredients.
Preheat Oven: 350 Degrees
Making the cobbler
Start by putting the butter into your baking dish and melt it in the oven. I use a round 11/2 qt. casserole dish for my cobblers.
Combine fruit and 1/4 c. sugar. Let stand at least 20 minutes. Mix together flour, 1 c. sugar and baking powder. Add the milk and stir briskly. Lumps will remain. Pour this mixture into the casserole dish of melted butter. Top with fruit. Do not stir.
Bake for 45 – 55 minutes until it is slightly brown with crispy edges.
Now for the ice cream
All warm cobblers right out of the oven deserve a scoop of vanilla ice cream. There’s nothing better than a spoonful of yummy cobbler with the ice cream slightly melting. For leftovers (if there are any) simply reheat individual bowls of cobbler. Don’t forget the ice cream!
If I can sneak one more recipe in without Chef Ryan looking, I will share my Chocolate Chip Cookie recipe. All organic ingredients even. And if I do say so myself, these cookies are the Bomb! I made some last night. Hope these pictures wet your appetite!
As for canning, Chef Ryan has told me it can be my domain. Look for some of my recipes and how to pointers next summer!