Tuesday, June 29, 2010

A Taste of Summer & Weekly Menu

It is the height of summer down here in S.E. Texas. Our fruit trees are full of some, oh! so good!, fruit. Our fig tree is producing well and we've already harvested enough figs to make 2 fresh fig cakes.

Our peach tree is only 5 years old and this is the first year it's really produced anything to speak of. Mmmmmm, our tree ripened peaches are sweet and drip down your arm juicy. We've collected about 30 lbs. so far this summer, resulting in a reduction in the grocery bill. I've made a peach cobbler and we've been eating several peaches a day.
Peach Cobbler

4 lb. sliced, pitted and peeled peaches
1 tsp. lemon juice
1/2 c. sugar
3 Tbls. flour
1/4 tsp. cinnamon
In a medium bowl combine the peaches and lemon juice, mixing well. In a small bowl combine the sugar, flour and cinnamon. Stir sugar mixture into the peaches. Pour into a greased 8"x8" baking pan. Set aside.
3 Tbls. shortening
1 c. all-purpose flour
2 tbls. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 c. milk
Sift together flour, sugar, baking powder, salt and nutmeg. Cut shortening into flour mixture until it resembles fine crumbs. Stir in milk until just moistened. Drop by spoonfuls onto peach mixture.
Bake in a pre-heated oven at 400 degrees until top is golden brown, about 25-30 minutes. Serve warm and if desired, topped with homemade vanilla ice cream.
6-8 servings
Fresh Fig Cake w/ Caramel Icing OR Cream Cheese Frosting
2 c. all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
1 c. unsalted butter, softened
3 eggs, room temperature
1 c. sour milk (add 1 tsp. lemon juice to sweet milk and let sit until curdled, about 20 min.)
1 c. pecans, chopped
1 c. fresh figs, chopped
Grease and flour a 9"x13" baking pan. Using an electric mixer, cream butter until light and fluffy. Add sugar, beat until mixture is almost white. Beat in eggs one at a time until well blended. In a medium bowl sift together flour, cinnamon, cloves, nutmeg, baking soda, baking powder and salt. Alternately add flour mixture and sour milk to butter mixture, beating well. Remove bowl from electric mixer and using a rubber spatula fold in chopped figs and pecans.
Bake in a pre-heated oven at 300 degrees for 60 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting with Caramel Icing or Cream Cheese Frosting (below). Note: This recipe can be halved and baked in an 8"x8" baking pan, just remember to also cut in half the icing or frosting.
Caramel Icing
1/2 c. butter
1/2 c. sugar
1/2 c. evaporated milk
1/2 tsp. baking soda
In a large saucepan mix together butter, sugar, milk and baking soda. Bring to a boil, stirring until sugar is melted. Cook without stirring until mixture turns brown. Remove from heat and pour into a heat proof small bowl. Beat until mixture thickens to spreading consistency. Very quickly spread icing onto the cooled cake.
Cream Cheese Frosting
8 oz. cream cheese, softened
4 c. powdered sugar
1 tsp. vanilla
1 tbls. milk
Beat cream cheese, milk and vanilla in a medium bowl on low speed until smooth. Gradually beat in powdered sugar, 1 c. at a time, until smooth and of spreading consistency. Refrigerate leftover cake.

On This Week's Menu:
scrambled eggs, toast, fruit
muffins, fruit
birds on nest, fruit
brown sugar & pecan oatmeal, toast
fried eggs, hash browns, toast
honey grits, fruit

Dinner (for you city folk, lunch)
macaroni & cheese, buttered bread, grapes
meatloaf sandwiches, fruit
grilled cheese sandwiches, salad
various leftovers
tamale pie, salad
cheese enchiladas, Mexican rice, black beans
meatloaf, mashed potatoes, carrots
pinto beans & rice, cornbread, salad
elk burgers, macaroni salad (for a July 4th potluck)

1 comment:

  1. Thanks for the fig cake recipe. We have lots of figs but they are not ripe yet. Hopefully the birds will not get them first.


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