Summer Yummmmm!

Love the tastes of summer.  Couple of days ago we feasted on some good, bright flavors that just seemed to scream summertime to me.

DILL BREAD  (bread machine recipe)

makes 1.5 lb loaf
1-1/4 C. warm water
2 TB. butter or margarine
3-1/3 C. bread flour
1-1/2 TB sugar
1-1/4 tsp. salt
1 TB. dill weed (or 2TB fresh dill from the garden)
2 TB dry milk
2 tsp. active dry yeast
or
1-1/2 tsp. bread machine/fast rise yeast

 

make according to machine’s directions
**you can actually add a number of different types of herbs to this bread.  Italian seasoning, thyme, sage, oregano and chives are just a few ideas***
 
Of course, that loaf lasted just one meal…. we’re pretty nuts about our bread here.
 
This recipe was found on the inside of a box of butter.   Figured this would be really could with some fresh raspberries sprinkled on the top.  And, it’s super easy to mix…right in the baking pan.  I’m not the greatest at making cakes from scratch as they tend to be a little dense and flat, but this one turned out perfectly cooked with lots of  lemon flavor.  The best part is that compared to lots of homemade cakes, it only takes about 30 minutes to bake so you’re heating up the house for a shorter time.
 
LEMON SNACK CAKE
CAKE:
1-1/4 C. all-purpose flour
1 C. sugar
1-1/2 tsp. baking powder
½ tsp. salt
1 egg
2 tsp. freshly grated lemon zest
14 C. margarine, melted
¾ C. milk
GLAZE:
¾ C. powdered sugar
1 TB. margarine,melted
2-3 tsp. lemon juice

Heat oven to 350 degrees  Combine flour, sugar, baking powder and salt in a lightly greased 8” square baking pan.  Make 2 indentations in flour mixture.  Set aside.

Combine egg and lemon zest in small bowl with fork; pour into 1 indentation.  Pour ¼ C. melted margarine other indentation.  Pour milk over all; mix well (some lumps will remain)

Bake for 30-35 minutes or until toothpick inserted in center comes out clean.  Cool completely.

For glaze:  combine powdered sugar, 1TB melted margarine & enough lemon juice for desired glazing consistency in small bowl.  Spread glaze over cooled cake.

Things are progressing in the garden.   Been transplanting lots of my perennials into the new flower beds.  Tomatoes are blooming and the peppers are starting to bloom too.  Cukes have loads of blooms and we’ve been using some of the onions.  Yellow beans have bloomed and are starting to form their little beans.  The peas are just about done but I’m worried about my beets and carrots.  Just like the radishes, I’m afraid they’re not getting enough sun so I might not have anything going on under the soil.   Checked a couple and it’s not looking very hopeful.

Decided that the chokecherry tree that is shading so much of the garden is going to come down in the fall after the garden is done.  It’s dead at the top anyway… so it’s just going to come down.

Just received about 50 strawberry plants in the mail and I don’t have anywhere to put them yet.  I need to build a strawberry bed right away…. where will I find a sunny enough spot.  Hmmmmm

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3 thoughts on “Summer Yummmmm!

  1. The dill bread is really good. I bet you’ll love it. It is one of our favorites. You can mix it up and add other herbs also.

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