Here we are in the middle of summer and I found a delicious cool summertime treat for Pudge. My Grandma was so good about making this while we enjoyed our time outside on the porch. Such a wonderful sweet delight!
It is also simple to make but be warned, you will not have ANY leftovers! This is a very very old recipe too. If you have a mold for jello, you can also mold it to be extra fancy. As for my family, we ate it right up just about as fast as it was made.
Here is the recipe:
Pineapple Bavarian Cream
1 package of Knox Gelatin
1 small can of crushed pineapple
1/2 pint of cream
Dissolve gelatin in a pint of water adding the juice of one lemon. Let stand until firm.
Drain pineapple juice from the pineapple. Add the pineapple to the gelatin and to that add 1/2 pint of cream beaten until very stiff.
Summertime is a great opportunity to put fruits into your favorite desserts! My Grandma was famous for incorporating her fresh fruits and produce into the recipes she made for our family. Nothing tastes better than fresh fruit from the orchard or vegetables from the garden. We love this time of year especially for that reason.
For our Blueberry Buckle recipe we used 2 cups of fresh blueberries, however, you may substitute other tasty fruits and another twist would be to add 1/2 cup of sour cream to the batter. This gives the recipe a little more oompf not to mention it is a very moist cake with the sour cream added to it. Adding apples and some extra cinnamon would be another idea. Cherries is a great suggestion too. There are many ways to add to this recipe, but for us we like the blueberries best and warm from the oven with a dollop of freshly whipped cream is divine!
3/4 cup Sugar
1/4 cup shortening or butter ( I used butter)
1/2 cup milk
2 cups Flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups of fresh blueberries
Cream sugar and shortening (or butter whatever you’re using); add egg. Mix flour, baking powder, and salt; add flour mixture and milk alternately into sugar/butter/egg mixture. Fold in berries. Pour batter into an 8 X 8 inch baking pan lightly greased. I used cooking spray to grease the pan.
Next add topping below OR you can have it plain. Whatever your choice.
1/2 cup of light brown sugar
1/3 cup flour
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 cup butter
Grated Lemon or Orange rind. (I used lemon)
Mix topping ingredients, cover the batter. Bake at 375 degrees for approximately 45 minutes.
You can substitute other fruit in this batter too. Peaches, Blackberries and Raspberries would be a great choice.
My Grandma saved this very old recipe from years and years ago when she was young. She used to have her friends over for card games and they used to eat this delicious cake while they sipped their coffee. We do the same thing with Pudge and all the barn pals except we don’t have coffee, but carrot juice instead!
I hope that you will enjoy this wonderful recipe with your friends and play some cards while you sip your coffee drinks or cappuccinos!
1 1/2 cups of flour
1/4 teaspoon salt
1/2 cup sugar
2 teaspoons of baking powder
2 Tablespoons of shortening
1/2 cup milk
Mix together dry ingredients, cut in the shortening. Add beaten egg to milk and add to all dry ingredients, mixing well. When ingredients are put into a lightly greased 8 by 8 pan, mix together the following:
1 teaspoon flour
1/2 teaspoons Cinnamon
3 Tablespoons of sugar
3 Tablespoons of butter
Spread over the top of the cake and bake at 350 degrees until done.
Its time to celebrate the 4th of July and boy do I have some great picnic salads to share! Pudge and I plus all our barn pals will be celebrating in the pasture tomorrow and we made a couple of tasty salads from Grandma’s recipe book to enjoy!
First up is PASTA SALAD!
3 cups of diced tomatoes from the garden
Diced Cheese cubes – your choice (Cheddar, Mozzarella, Swiss)
2 Cloves of garlic, crushed
1/4 cup of fresh basil, chopped
1/4 cup of fresh parsley, chopped
1/2 Cup of Virgin Lite Olive Oil
Salt and Pepper to taste
Chopped large pepper
Grated carrot sticks – about 3
1 box of your favorite pasta or spaghetti
Toss ingredients together and marinate for about 1 hour at room temperature. Cook the pasta in the meantime, drain and run under cold water. Drizzle a little oil on the pasta so that it won’t stick together. Once cooled mix with the vegetables that have been marinating and put in the refrigerator covered until serving time. This is very tasty after it has set awhile.
8 to 10 potatoes, boiled
2 stalks of finely minced celery
2 hard boiled eggs, chopped
1 tablespoon minced fresh parsley
1 medium Vidalia onion chopped fine
1 teaspoon celery seed
dash of salt, pepper, garlic powder
4 slices of cooked diced bacon
Mix ingredients with enough mayonnaise to cover and chill until serving time.
We hope you will enjoy these tasty and easy to make salads at your July 4th picnics and beyond!