With warm weather comes the ripening of aromatic, bright red strawberries.
On hot summer days, homemade strawberry ice cream is both refreshing and fun. Marinated strawberries in balsamic vinegar create a surprisingly delicious and sophisticated dessert. Strawberry shortcake, which originated from the Native Americans who baked crushed strawberries into a cornmeal cake, is a favorite dessert to round out a light summer meal. Simplest yet, strawberries are famously delicious with fresh cream.
By July, cherries and blueberries are ready to be picked. The time is right for cobblers, crisps, and the classic French clafouti, which combines cherries and cream. Tart cherries such as Montmorency are excellent for baking, but can be challenging to find fresh as they do not ship well. Sweet cherries, such as Bing and Rainier, are grown in the Northwest and Michigan and are plentiful this time of year.
Fresh blueberry pie is another welcome dessert at the end of a summer meal. Wild blueberries are smaller and more flavorful than the plumper ones grown on local farms.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. * Nutrient information is not available for all ingredients. Amount is based on available nutrient data. * Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Chop enough strawberries to make 1 cup. Slice remaining berries to decorate the cake. Combine cream, sugar and vanilla in a chilled bowl. Beat until soft peaks form. Set aside 1 cup of whipped cream. Fold the 1 cup berries into 1 cup of whipped cream. In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Bake at 375 degrees F for 16-18 minutes or until muffins test done.
A delicious rustic cake that’s a great treat for breakfast, snack or dessert. Extra butter and a cinnamon sugar swirl transforms our red fife muffins into this fabulous sweet cake. In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375 degrees F for 16-18 minutes or until muffins test done.