A Strawberry August

How did you learn to cook? This is the question that Robyn recently posed to Facebook friends. The responses were varied but most said from mother and grandmother while others learned from books. The lone male responder said he realized it was a necessity when he left home. The current news has reported a resurgence in  cooking, especially baking, since the first stay at home orders of the COVID 19pandemic. Many places are even reporting a shortage of flour!

Robyn also learned to cook from her mother and more about baking from her grandmother. She was in grade school when she made her first sweet tea. Now, in the South , we are particular about our sweet tea. So, it had to be just the way her Daddy liked it. Next came cornbread. White cornmeal, no sugar, baked in an iron skillet.

Then Robyn started to read recipes in “ Ladies “ magazines. At age 12, one caught her eye, Frosty Strawberry Squares. She showed it to her mother and asked if she could make it. Her mother got the necessary ingredients and Robyn made it all by herself. She served it to her family. They were impressed that she did this on her own.

Robyn continues to make this cool summer dessert. Sometimes she switches to blueberries or blackberries. Strawberry is still her favorite. Since it is in a sheet cake pan, it will travel a short distance without melting. Give it a try for your family this summer.

                        Frosty Strawberry Squares

Crust:

1c.    All purpose flour

1/4c. Brown sugar

1/2c.  Walnuts, chopped

½ c.     Margarine, melted

Filling:

  • Egg whites, 1/4c.   Granulated sugar,
  • package of frozen strawberries, 2T. Lemon juice
  • 1c. Whipped cream or 4 ½ oz of frozen whipped topping,
  • Fresh berries for garnish

Preheat oven to 350 degrees. In a bowl, stir together flour, brown sugar, walnuts, and margarine. Spread evenly in 13x9x2 baking pan. Bake for 20 minutes, stirring occasionally. Cool. Reserve 1/3 for topping. In a large mixer bowl combine egg whites, sugar, berries, lemon juice. Best at low speed until mixture begins to thicken, then beat at high speed until stiff peaks form, about 10-12 minutes. Fold in whipped cream. Spoon over crumbles in the pan. Top with reserved crumbs. Cover and freeze 6 hours or overnight. Cut into squares and garnish with fresh berries. Serves 12-15.

 

Strawberry squares recipe card

Robyn is our little Strawberry Shortcake Girl…

indexfrosty strawberry Squares

Thoroughbroad 4th…

Everyone looks forward to the Fourth of July, the biggest blast of the summer. We get together swimming, boating, picnics, dancing to the CD player on the dock, fireworks, and food. The food is always great and on the grill. Take your pick- BBQ ribs, Boston butts, hot dogs, hamburgers, sausages, chicken, and fish.

Thoroughbred Robyn spent many 4ths at a friend’s house on a nearby lake. There was always a crowd. It was not unusual to have 25-30 people there, all family and friends.

Robyn was taught never to go empty handed. She chose to take Ramen Cabbage Salad. It makes a large bowl & would compliment all the pork being served. This is an old recipe from her Louisville days but none of this crowd had eaten it. It was a hit! After that it was assumed that Robyn would bring the Ramen salad no matter what the holiday.

Ramen-Noodle-Salad-12-1-of-1

 

    Ramen Cabbage Salad

8-10c. Shredded cabbage

1c. Sliced almonds

1c. Sunflower seeds, salted dry roasted

2   Green onions, chopped

2 pkgs. Chicken flavor Ramen noodles, crushed

Dressing

1c. Vegetable oil

¼ c. Sugar

1/3 c. Rice wine vinegar

2 pkg. Flavoring from noodles

 

Combine all ingredients in a container with a lid. Shake well to combine. Keep at room temperature.

To serve, mix all ingredients in a large bowl just before serving.

Here is how Robyn made this an easy portable dish. Place chopped cabbage and green onion in a Ziplock bag. Place almonds, sunflower seeds, & broken noodles in a Ziplock bag. Mix dressing in a jar or plastic container. Combine all in a large bowl when ready to serve.

As much as Robyn likes the old recipes, she is always on the lookout for new ones. Here is an easy dessert dip that was a big hit at the lake gatherings. She made it with Snickers and with Reese cups. Make it your own and try your favorite candy bar.

candy dip

Snicker Cream Cheese Dip

12 ounces of cream cheese, at room temperature

½ c. confectioners’ sugar

½ t. pure vanilla extract

1/2c. salted peanuts, roughly chopped

1c. chopped Snickers Fun Size bars, plus 2T. For garnish

4 ounces milk chocolate, melted and cooled for 10 minutes

1/3c. Store bought caramel sauce

Chocolate wafer cookies for serving

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and confectioners’ sugar until light and fluffy, 4-5 minutes.Add the vanilla and mix to combine, 1minute.Add the peanuts and Snickers, and mix on low speed to incorporate.Pour the cooled milk chocolate and caramel sauce over the mixture and use a rubber spatula to fold it in. Don’t fully combine, you want it to look swirly.Transfer the dip to a serving bowl. Garnish with 2T. chopped Snickers and serve with chocolate wafer cookies.

The Thoroughbroad’s Georgia Peach (Scarlett) shares a few of her family favorite recipes from 4th of July get- togethers in the South. Old time cookin’ is still the best.

4th of July

Georgia Peach Pound Cake
Ingredients:
1 cup butter or margarine, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, pitted and chopped

Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
3. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

For sauce you can puree some peaches, add 2 tablespoon cornstarch and cook low until thick. Serve as sauce over cake.

Peach Pie Filling

5 peaches (ripe and sliced wedges), 1 cup sugar, ¼ cup corn starch,  1 tsp cinnamon. Cook slightly over med heat then pour into Ball jars and seal..save for later use.

peach milk tea

Peach Milk Tea

Place 3 sliced peaches skin and all in a blender, Add 2 cups milk or almond milk, Add 2 Tbsp sugar or sweetener and 1/2 cup fresh brewed tea..we use Luzianne down South.

Blend until peaches are finely chopped up then pour through a fine sieve over ice in a glass and serve on a hot summer day..kiddos will love it. Momma will love it even more with a little splash of peach brandy!