{{{ National Ice Cream Soda Day }}}

According to food historians, the first ice cream soda was created by accident at the Philadelphia Exposition in October 1874. It was there that pharmacist Robert M. Green invented the now-familiar ice cream soda. At that time, at soda fountains in pharmacies across America, the pharmacist or an employee known as a Soda Jerk (because he had to jerk back the tap of carbonated water to make a soda) would create a “cream soda” by adding a tablespoon of vanilla or other flavor of fountain syrup along with a tablespoonful of heavy cream to soda water. As the story goes ... the fountain ran out of fresh cream. As there was no cream in the vicinity, Mr. Green got vanilla ice cream from a nearby vendor. He planned to let it melt and use it as cream, but was so busy that instead he added a frozen spoonful directly to the cream soda. The ice cream soda was an instant hit and spread nationwide and as they say the rest is history. ~ Chef ~

~ Blackberry Time ~

It's that time of the year ... Blackberries are ready! Remember ... blackberries are very perishable. Use them within a couple of days. Keep them cold and refrigerated. Store them in a single layer (a jellyroll pan works great). Do not wash them until you are ready to use them and wash them gently. Place them in a colander so the water can drain away as quickly as possible. Now that you know how to handle them let's cook a cobbler. This is a spectacular recipe for a Skillet Cobbler.
~~~ Ingredients:
2 tablespoons of cornstarch
1/4 cup of cold water
1 1/2 cups of sugar
1 tablespoon of lemon juice
4 cups of blackberries, rinsed & drained
1 cup of flour
1 teaspoon of baking powder
1/2 teaspoon of salt
6 tablespoons of butter, cold, cut in small pieces
1/4 cup of boiling water
~~~ In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup of the sugar, lemon juice, and blackberries; combine gently. Transfer to a cast iron skillet, about 8-inches in diameter. In a bowl, combine the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough. Bring the blackberry mixture to a boil, stirring constantly. Drop spoonfuls of the dough carefully onto the boiling mixture and bake the cobbler on a baking sheet (line with foil to avoid a mess) in the middle of a preheated 400 degree F oven for 20-25 minutes or until the topping is golden. Serve warm. It doesn't get any better than this! ~ Chef ~

~ How's Your Garden Growing? ~

It's time to stake your tomatoes or build cages around them. Plant beets and carrots for a late-fall crop. If your lettuce has given its all ... plant another crop of beans in its place. Thin crowded plantings of carrots, beets and herbs. Give them a good watering when the job is finished to help the roots of remaining plants recover from any damage your pulling may have inflicted. If you planted Basil continuously remove all the clusters of flower buds that form at the stem ends the minute you see them forming. This will encourage nice bushy plants and a continuing supply of leaves. Now let's talk slugs (yuck) ... if you have problems with them place beer-filled plastic tubs or saucers in the garden (yes, beer), set container level with the soil to lure slugs to a drunken death. (Studies show they prefer imported beer.) Or place a few old boards in the garden and turn them over every morning to find slugs as they sleep. Dispose of them by dropping them into soapy water. Whew a gardener's work is never done. ~ Chef ~

~ Pralines ~

Praline has many different meanings. The first pralines were whole almonds caramelized in sugar. Originally spelled praslines, they were named after the French soldier and diplomat César, duc de Choiseul, comte du Plessis-Praslin, who lived in the town of Montargis from 1598 to 1675. According to the story, the duc’s cook, Clément Lassagne, invented pralines in 1636 by dropping almonds into a cauldron of boiling sugar. After retiring from the duc’s service, Lassagne founded the Maison de la Praline, a confectioner’s shop that still exists in the town of Montargis in the same location, operated by a family named Mazet. In the centuries since, the marketplace has taken the word praline and used it to describe multiple products. Whenever you see the word praline, nuts are involved; but the word often does not refer to the original caramelized almond.~In Germany and Belgium, a praline is any filled chocolate, many of which are filled with ground nuts (praline paste).~In Louisiana and Texas, a praline is a flat, round, creamy candy patty dotted with crunchy pecans. Early Creoles began using local pecans as the nuts, instead of the almonds or hazelnuts used in the French confection. The product evolved into a candy made of brown sugar, butter and cream and cooked to a soft-ball stage like fudge, but filled with pecans and spooned onto wax paper to form patties. It is called a praline but has absolutely nothing in common with French—or any European—pralines, except for the use of sugar and nuts.~To add to the confusion, the French today also refer to pralines as dragées. Dragées are also sugar-coated almonds, but technically they are almonds encapsulated in a hard-shell coating.~So whichever "Praline" you prefer ... Enjoy! ~ Chef ~

*~*~*~*~* Squash Time *~*~*~*~*

As all of you know summer squash is related to pumpkins, gourds, cucumbers, musk-melons and watermelons. The summer squash is of course harvested while it is still in its immature stage. Some Chefs use the blossoms as well in salads and pasta dishes. Both male and female blossoms can be harvested but it is important to leave some of the males so you'll have squash later. The way you tell them apart is the male flowers are on long, skinny stems that come from the base of the plants. Female flowers are on shorter stems and the fruit will be smaller. They are more flavorful if they are picked early in the morning on the day they bloom. Roll them in a damp paper towel and refrigerate until used (the same day). So get out there and begin your summer harvesting and enjoy! ~ Chef ~

<<<<< Happy Father's Day >>>>>

~ Chef ~

~ National Fudge Day! ~

YUM!

~ Chef ~

~ It's Strawberry Time ~

Strawberry shortcake, Strawberry preserves or any other recipe using Strawberries now is the time to pick and enjoy! They are up in price this year (as is everything else) averaging around $11.00 per gallon (if you pick them). So get out there and pick a bunch while they last. ~ Chef ~

~*~*~ German Chocolate Cake ~*~*~

Ingredients:
4 ounces Baker's German Sweet Chocolate, melted and cooled
2 1/3 cup cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter, room temperature
1 cup buttermilk, divided
1 teaspoon vanilla
2 eggs
(The coconut pecan frosting and filling is below.)
* Grease two 9-inch layer cake pans and line bottoms with waxed paper. Sift together flour, sugar, baking soda, baking powder, and salt. Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time. Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer. Pour batter into prepared cake pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pans on rack for 15 minutes. Remove and cool completely on racks. Frost with coconut pecan frosting below.
* Coconut Pecan Frosting and Filling
3/4 cup evaporated milk
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1/2 cup butter
1 teaspoon vanilla
3 egg yolks, slightly beaten
1 1/3 cups Baker's Angel Flake coconut (3-ounce can)
1 cup chopped pecans
* In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly. Remove from heat (mixture might appear a bit curdled). Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly. Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.

Now there is nothing else to do but enjoy!

~ Chef ~

~ National Jelly Filled Doughnuts Day ~

"Everyday" should be National Doughnut Day!

This recipe makes about 20 doughnuts.

~ Ingredients ~
1 cup whole milk
2 t. granulated sugar
1/2 t. ground cinnamon
1/4 t. freshly grated nutmeg
1 t. salt
1 package active dry yeast (2 1/2 teaspoons)
2 T. warm water
3 1/2 to 3 3/4 cups all-purpose flour
About 10 cups vegetable oil
2 large eggs, lightly beaten
1 cup of blueberry, raspberry or strawberry jam
Confectioners sugar for dusting
Special equipment: 1 (2-inch) and 1 (2 1/2-inch) round cookie cutter; a deep-fat thermometer.
~ ~ ~ 1. Heat milk in the microwave until warm, about 40-50 seconds. Set aside to cool.
.2. In a large bowl dissolve the yeast in 2 T. of warm water. Allow to stand for 5 minutes until foamy. (If the yeast doesn’t foam, discard and start over with fresh yeast.)
.3. Add the lukewarm milk to the yeast, then the sugar, spices, salt, 2 T. of oil and eggs.
.4. Add flour 1 cup at a time, until the dough pulls away from the side of the bowl.
.5. Turn dough out onto a lightly floured surface and knead in remaining flour. Knead dough for 5 to 8 minutes, until the dough is smooth and bounces back when you press your thumb into it.
.6. Grease a large bowl with about 1 teaspoon of oil, then transfer the dough to the bowl and turn once to coat. Allow to rise until doubled in size, about 1 1/2 hours.
.7. Turn dough out onto a lightly floured surface and roll out with a floured rolling pin until 1/2 inch thick. Cutout rounds with 2-inch round cookie cutter. Stretch one round to 2 1/2 inches and put one teaspoon jam in center, then stretch another round to 2 1/2 inches and use it to cover jam, pinching edges of rounds firmly together. Pinching will stretch doughnuts to about 3 inches in diameter.
.8. Make more jelly doughnuts in same manner.
.9. Cut through filled doughnuts with a floured 2 1/2-inch round cookie cutter, rotating the cutter several times to help seal edges.
.10. Transfer doughnuts to a sheet of parchment paper. Put a small amount of oil in your hands, rub your palms together, then lightly touch the tops of the doughnuts to coat with oil. Allow the doughnuts to rise for 30 minutes.
.11. While doughnuts rise, heat about 4 inches of oil (about 10 cups) in a deep 4-quart pot until it registers 375°F on your thermometer.
.12. Fry doughnuts 2 at a time, turning occasionally, until puffed and golden brown. The first two doughnuts will brown VERY quickly, so keep an eye on them. Fry doughnuts about 30 seconds on each side, turning them with a metal skimmer once they’ve browned on the bottom. Transfer to a cooling rack over paper towels to drain. Serve warm and dusted with confectioners sugar. ~ Chef ~

- Today is National Egg Day -

Scrambled, Fried, Poached, Dressed ... however you desire.

~ Chef ~

~ Hazelnut Cake ~

This recipe comes from Northwestern Italy. It can be served on its own or with a dollop of ice cream. Preparation time: 20 minutes (plus cooling time) - Cooking time: 40 to 45 minutes - Yield: 6 servings
1/2 cup and 3 tablespoons butter, plus butter for greasing pan
2 cups flour, plus flour for dusting pan
3 eggs
1 cup sugar, divided in half
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup toasted hazelnuts
~ Preheat oven to 350 degrees ~
- Grease and flour the round cake pan, tapping any excess flour out of the pan.
- Separate the eggs.
- In the bowl of a standing mixer, beat the egg whites on low speed until frothy.
- In a slow, but steady stream, add 1/2 cup sugar.
- Gradually increase the mixer’s speed to the highest setting.
- Beat until the whites are dense and stiff, about 10 minutes.
- In a large bowl, beat the egg yolks and remaining 1/2 cup sugar until they’re well combined.
- Stir in the baking powder and salt.
- Finely chop the hazelnuts.
- Add the beaten egg whites, flour, melted butter, and hazelnuts to the bowl.
- Using a rubber spatula, gently fold the ingredients together until just incorporated.
- Transfer the batter into the prepared cake pan, smoothing out the top with the spatula.
- Bake until the cake is lightly browned and a knife inserted in the center comes out clean, about 40 minutes.
- Let the cake cool in the pan for 5 minutes.
- Turn it out onto a wire rack and let it cool for at least 2 hours. ~ Chef ~