Heading into summer full time, this recipe really works in keeping the wasps away from your table. Just be sure to put the container away from the deck or they will be buzzing around trying to get into the dish.
I use a plastic yogurt container or the like and you just mix the ingredients together and set it out.
- 5 tbsp. honey
- 1 tsp. yeast
- 1/2 cup warm water
- 5 drops liquid detergent
Now go and enjoy the summer…..
Tropical Loaf
The other day when I was doing some baking, I noticed a pineapple cake mix in the cupboard. Not wanting to make a pineapple cake (did not have pineapple rings on hand), I thought I would try to make a ‘loaf’.
I changed the recipe on the box: I added:
- 1 cup sour cream
Instead of water:
- I added 1 cup of mango nectar.
- 1 cup of white chocolate/bitter chocolate chips, dried cherries (snipped),
- 1 cup chopped pecans and a handful of coconut.
- I grated the zest from 2 limes.
Poured into 2 loaf pans and baked. While warm, I put a lemon glaze over the top and let cool completely.
AHA! It turned out absolutely great. I wrapped both the loaves in parchment paper and then tinfoil. Placed in the freezer until needed.
Bring on the company now, I am ready!
Scampi With Lime Mayonnaise Dip
Nothing is better than Scampi…summertime…..deck/patio….friends….cold wine……
- 1/2 cup mayonnaise
- 2% thick yogurt
- gated zest of 1 lime
- dash tabasco
- 1 lb. scampi, peeled and deveined
To prepare the dip, whisk all ingredients (not the scampi) together in a bowl until blended. Cover with plastic wrap, pressing the top into the surface to avoid a crust. Place in the fridge.
Bring a large pot of water to a rapid boil. Place the scampi in a sieve and plunge into the boiling water for about 1 1/2 – 2 minues or until they turn pink.
Immediately plunge into a cold water bath to stop further cooking and pat dry.
Arrange on ice on a platter garnished with spinach leaves. Serve the dip in a cold crock alongside.
Dip and enjoy!
Orange Scones
I seem to be on a kick right now to make sure I have “treats” just in case. Just in case we get unexpected company! So, I have 2 tropical loaves, chocolate chip cookies, and scones. Oh…sorry about that….the cookies are all gone.
Anyway, these are lovely and if you wish, serve with with a nice orange marmalade and butter and you will be given the award of the day.
- 2 cups flour
- 2 tbsp. sugar
- 1 tbsp. baking powder
- pinch of salt
- 2/3 cup golden raisins
- 1 tbsp. finely grated orange rind
- 6 tbsp. cold butter
- 1 lightly beaten egg
- 1/2 cup + half and half cream
- Icing sugar
Preheat oven to 400 degrees. In a large bowl combine flour, sugar, baking powder, salt. Stir in the raisins and orange zest.
Grate the cold butter into the flour mixture. Make a small well in the center and add the liquids. Stir only until the dough clings together.
Knead on a lightly floured surface about 12-13 times.
Cut the dough into 4 pieces and lightly pat into squares about 1/2 inch thick. Cut these diagonally and place the squares on a parchment lined cookie sheet. Bake for 15-20 minutes until golden brown.
On removal from oven, sprinkle with icing sugar. Let cool if you can. Otherwise, pour the coffee, grab the butter and marmalade amd have your own party. I would…
Raspberry Swirl Angel Food Cake
This is a great “Canada Day” Cake. Besides, it doesn’t get any easier than this.
- 1 Angel Food Cake Mix
- 1 pint fresh raspberries
- 1 quart premium vanilla ice cream (Chapman’s, for sure)
Mix angel food according to directions. Take three-quarters of the raspberries, wash and pat dry with paper towels then mash with a fork. Spoon about one-third of cake mix into a clean round ten inch tube pan.
Gently spoon one-half of the mashed raspberries over the batter and spoon another one-third of the batter into pan. Spoon another one-half of the berries on top of the batter and spoon the final third of the batter into the pan.
Bake according to the directions for the cake. Cool inverted on the neck of a bottle or funnel.
When completely cool, unmold cake, slice and plate, served with a scoop of vanilla ice cream and sprinkle a few fresh whole berries on top. This is very refreshing and super flavourful. Of course, you can also use blackberries or strawberries instead of raspberries. Place a small Canadian flag on top. Whooppee….
This is one of the easiest desserts to make but it will impress your guests just the same.
Oh yeah! Happy Canada Birthday. Someone say beer? oh, sorry, will you start the barbecue first. Ok?
Now, where is the beer……just askin’.