It is late into the summer and a whisper of chill is in the air. Harvest season is upon us as evident from our plum tree that is laden with tiny yellow plums. For the next few weeks there will be more than enough plums for picking, canning, and baking. The birds will soon be making regular visits there to enjoy the fruit. Last year there had to have been hundreds of birds in the plum tree everyday during those weeks. The sounds from the birds in the tree was incredible to hear.
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A sprinkling of barbecue flavor brings out the taste of summer.
Our little Weber grill is out in the backyard and is being put to use again. This Father’s Day weekend will be filled with many activities for us as a family. Starting early Saturday morning, Dad and the kids will be running in a 5K race, followed by our little town parade, then four soccer games {Saturday & Sunday}, and a Father’s Day barbecue dinner will end the weekend nicely.
Father’s Day Menu
grilled salmon
grilled marinated flank steak
grilled vegetables
{green peppers, tomatoes, onions, and mushrooms}
crusty rustic bread with dipping sauce
watermelon and Rainier cherries
S’mores
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Jell-O layered with berries, whipped cream and a little bit of chocolate sprinkles is a simple sweet dessert. The theme is red, white and blue for the 4th of July. This is something I haven’t made in a long time as evident from the expressions and comments made by my kids and Bill. I have always enjoyed Jell-O especially when it has been mixed, layered, or combined with other things. This recipe is basic and straight forward, the only decision you have to make is how to layer the four ingredients then top it off with chocolate sprinkles.
The very first recipe I blogged was Strawberry Rhubarb Crisp. I’m revisiting the recipe and using the abundance of rhubarb from the garden and fresh strawberries from the market.
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Fresh picked rhubarb from the garden.
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red ripe strawberries
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Mix all the filling ingredients together then sprinkle on the topping mixture and bake for 35 to 40 minutes.
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Simple, quick, and delicious!
Strawberry Rhubarb Crisp
{serves 10-12}
{print recipe Here}
Ingredients
{Filling}
1½ pounds sliced rhubarb
1½ pounds sliced strawberries
1½ cups sugar
¼ cup flour
{Topping}
1 cup oatmeal
½ cup flour
8 tablespoons unsalted butter
¼ cup sugar
¼ cup brown sugar
½ teaspoon cinnamon
Instructions
preheat oven to 400°F
1. Line a rimmed baking sheet with parchment paper. Arrange ramekin dishes on the baking sheet.
2. In a large bowl combine the filling ingredients and portion it out into the ramekin dishes (or one 9-by13 inch baking dish}
3. In a medium size bowl mix the topping ingredients together until crumbly then sprinkle it over the filling.
4. Bake until filling is tender and topping is golden, 35-40 minutes. Serve warm or at room temperature with a scoop of ice cream {optional}.
{print recipe Here}
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posted by: Kay
During the Christmas season our family always looks forward to the homemade goodies. We received these yummy sweets pictured below from our very good friend, Karen Young. They were incredibly delicious (I enjoyed almost all of them) and it was extremely hard for me to share any of it with my family.
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On my recent visit to her house, Karen was preparing these caramel wrapped marshmallows for a special order. The creaminess of the caramel and the fluffiness of the marshmallow were delicious together. I think these are my new favorite treats.
If you are interested in purchasing these as gifts for someone or for yourself, please contact us here at White Gunpowder and we will be sure to get you in touch with Karen.
Thank you Karen and Family for all these goodies!………………………………………………………………………………………………………….
posted by: Kay 0
