Summer Recipes - Recipes associated with the Summer Season
1/2 cup (125 mL) milk
1/2 cup (125 mL) all purpose flour
1 tbsp. (15 mL) granulated sugar
1 tsp. (5 mL) vanilla
2 tbsp. (30 mL) butter
3 medium apples, peeled, cored and sliced
1/4 cup (50 mL) brown sugar
powdered sugar for dusting
maple syrup, if desired
Instructions: Servings: 4
Preheat the oven to 500 degrees F (260 degrees C).
In the container of a blender or food processor, combine the
eggs, milk, flour, granulated sugar and vanilla. Blend until
smooth, scraping down the sides of the container to make sure
everything is evenly blended. Set aside.
Melt the butter over medium-high heat in a 10-inch (25-cm)
nonstick skillet that can go into the oven. When the butter
is foamy, add the sliced apples and the brown sugar. Cook,
stirring occasionally, for about 10 minutes or until the apples
are tender and beginning to brown. Remove from heat.
Pour the mixture from the blender over the apples in the pan
and place the pan into the preheated oven. Immediately reduce
the oven temperature to 425 degrees F (220 degrees C). Bake
for 16 to 18 minutes, or until the batter is browned and slightly
puffed. Remove from oven and dust with powdered sugar. Cut
into wedges and serve with maple syrup, if desired.
Roast Christmas Goose
10-12 pound young goose, prepared for cooking
2 pounds tart apples, peeled, cored and quartered
1 pound prunes, plumped in water, pitted and halved
1/2 cup flour (approximately)
1/3 cup butter
Thick slices of dried apple
Plumped, pitted prunes
Instructions: Servings: 6
Wash goose inside and out with hot water and dry carefully.
Rub inside with salt. Combine apples and prunes and stuff
goose. Truss and tie legs loosely to the tail. Place goose
on rack in roasting pan. Roast in 425°F. oven for 30 minutes.
Remove goose and turn heat down to 350°F. Drain all fat
from pan. Sprinkle goose with a little of the flour. Return
goose to oven. Combine butter and hot water. When the flour
on the goose has begun to brown, start basting with water-butter
liquid. Sprinkle a little more flour on the goose after each
basting; this helps absorb fat. Baste frequently. Roast for
about 16-20 minutes per pound, depending on age of the bird,
timing from the moment the goose goes in the oven. If goose
os very fat, drain off fat several times during roasting.
After the first hour, turn the bird every half hour, roasting
the goose on its back for the last 15 minutes. Test for doneness
by moving legs up and down; they should move easily. Place
goose on heated platter. Surround with thick slices of fried
apple. Place a plumped pitted prune on each apple slice. Serve
with red cabbage and sugar-browned potatoes.
German Chocolate Ice Cream Cake
1 box white cake mix
1 1/4 cup milk
3 ounces (3 squares) white chocolate baking squares, melted
1 can coconut pecan frosting
5 cups Butter Pecan Ice Cream, softened
Pecan halves and white chocolate curls, for garnish
Grease and flour two 9 inch round cake pans.
In a large mixing bowl, combine cake mix, milk, and eggs.
Beat on low speed until blended. Beat 2 minutes at medium
speed. Add melted white chocolate and beat until blended.
Pour into prepared pans. Bake at 350°F for 30-35 minutes
or until a wooden toothpick inserted in center tests clean.
Cool in pans on wire rack 15 minutes, remove from pans; cool
completely. Spread frosting evenly on each layer. Freeze 1
layer for 1 hour; spread with ice cream. Top with remaining
cake layer, frosting side up. Freeze cake at least 2 hours.
Garnish with pecan halves and chocolate curls just before