STRAWBERRY SHORTCAKES FROM COAST TO COAST INCLUDING THE THIRD COAST--LAKE MICHIGAN

 IT IS STRAWBERRY TIME!!!!

It is time for strawberry shortcake.  Here are three recipes for wonderful shortcakes, each with a little different twist to the basic biscuit-type recipe.  We start our shortcake recipes with one from Michigan.  Then coast to coast from California to Maine.  I hope you enjoy!!!!

RUSS' RESTAURANT-MICHIGAN- STRAWBERRY SHORTCAKE

http://michigancottagecook.blogspot.com/2010/06/its-strawberry-time-russ-style.html

CALIFORNIA SHORTCAKE

http://michigancottagecook.blogspot.com/2010/06/its-strawberry-timeshortcake-recipe-2.html

NELDA'S MAINE SHORTCAKE

http://michigancottagecook.blogspot.com/2010/06/strawberry-shortcake-3-neldas-super.html

THREE TACO SALADS FOR DIFFERENT OCCASIONS

With all the beautiful produce available this time of year, thoughts automatically go to salads.  Tom loved taco salads and so do the rest of the family.  We have three different recipes for taco salads to meet the different requirements of different occasions.  For a luncheon salad, try EAST TOWN TACO SALAD.

http://michigancottagecook.blogspot.com/2010/04/east-town-taco-salad.html




For a big family celebration on the deck, we love Cindy's Dad's Taco Salad.  It makes a great big salad that is so good it disappears fast.  DURRELL'S TACO SALAD

http://michigancottagecook.blogspot.com/2010/08/durrells-taco-salad.html


If you need a dish to pass for a potluck or a taco salad to take to a picnic, you don't want any last minute preparations and no soggy lettuce, this Taco Salad is the one to make.  LORRI'S PASTA TACO SALAD.

http://michigancottagecook.blogspot.com/2010/09/lorris-pasta-taco-salad.html

HALEY'S KID-FRIENDLY ROASTED ASPARAGUS

 It is asparagus time at the Farmer's Markets.

Our Grand-daughter, Haley, started to roast asparagus and now all the teenagers like to make it.  It is quick, simple, and delicious.  The asparagus is crunchy and is a wonderful finger-food.  I haven't met a child or person who doesn't like finger-food.  The quick, high temperature roasting of the asparagus keeps the vegetable from developing a stringy texture or a strong flavor.

 
HALEY'S ROASTED ASPARAGUS

Fresh asparagus, washed and ends removed
Olive oil
Salt
Pepper

 Ingredients:  Asparagus, olive oil, salt and black pepper.

Turn on oven to 425°.  Rinse off asparagus.  Trim ends, if necessary.  If asparagus is not fresh from the market you may have to snap off the woody end.  Lay asparagus on a cookie sheet with sides.  Drizzle with olive oil.  Sprinkle with pepper.  Sprinkle with salt.  Toss, by hand, to combine.  Place in preheated oven and bake for 5 minutes.  For thicker stalks, baking time may be a few minutes longer.  Asparagus should be bright green and crunchy tender.  Serve and enjoy!!!

Place asparagus on a cookie sheet with sides.  Trim off ends if necessary.

Drizzle asparagus with olive oil.

Sprinkle with black pepper.

 

Sprinkle with salt.  A coarse salt is nice but not necessary.

 

Toss to mix.

 

Put asparagus in preheated 450° oven.  Bake for 5 minutes or until the asparagus is bright green and crunchy tender.

 

Enjoy! Enjoy! Enjoy!

The picture of the asparagus is a little dark.  Tom use to take the pictures.  We like the asparagus with just the oil, salt and pepper.  However if you want to add a topper here are some suggestions.


LEMON:  Pass lemon wedges for those who would like to add a squeeze of lemon to their roasted asparagus.


FINELY CHOPPED HARD-COOKED EGG:  Sprinkle roasted asparagus with finely chopped hard-cooked egg before serving.  For the easiest way to cook perfect hard-cooked egg go to:  http://michigancottagecook.blogspot.com/2010/03/easy-hard-cooked-eggs-perfect-every.html

HOLLANDAISE SAUCE:  Lush rich Hollandaise Sauce is a traditional sauce for asparagus.  It is so high in calories and fat that we have it only for Christmas. 

RANCH DIP OR DRESSING:  Most kids love to dip vegetables in Ranch Dip.


BACON DUST:  Bacon Dust seems to be the "new in thing".  I first heard about it at Festival of the Arts in Grand Rapids.  One food booth had Bacon Dusted French Fries.  To make bacon dust, cook 2 or 3 slices of bacon until crispy.  Put bacon into a spice grinder.  A food processor or blender will not make a fine enough grind to be called dust.  Sprinkle on roasted asparagus.

DUTCH TREATS FROM de BOER BAKKERII

There is a Dutch tradition of rich, delicious desserts many of them flavored with almond.  de Boer Bakkerii in Holland, Michigan keeps the tradition alive with authentic baked goods for those of not able to travel to the Netherlands for our Dutch Treats.  I have recipes for all these treats except Lekkerbekjes and I plan to post them on Michigan Cottage Cook.  If anyone has a recipe for Lekkerbekjes, I would love to have it.

From left top to right:  Pig in the Blanket, Lekkerbekjes with white or chocolate sprinkles.  Middle left to right:  Jan Hagel cookie and Almond Roll-Banket.  Bottom left to right:  Kraklingen, Speculass koekjes, and Boterkoek.

Pigs In A Blanket are not a dessert but very important to Dutch-Americans.  The Dutch Pigs are sausage wrapped in pastry while Polish Pigs are cabbage rolls.

 

de Boer's pigs are sausage wrapped in puff pastry.  Most home cooks make them with a rich pie dough.

Tom loved Lekkerbekjes.

 

Lekkerbekjes is a cake slice filled with frosting and wrapped in marzipan. The sides of the cake are iced and covered with a Dutch favorite, sprinkles.

Almond Roll or an individual Banket. 

An Almond Roll or Banket is almond paste filling wrapped with puffed pastry.

Boterkoek Squares.  For a recipe go to:  http://michigancottagecook.blogspot.com/2010/05/dutch-butter-cake-nederlandes-boter.html

Boterkoek is a richer, more moist, and, I think, a more tasty form of a Scottish Shortbread.

Jan Hagel cookie.

Speculaas cookie.  Speculaas are usually made in the shape of a windmill or Santa Clause.

Kraklingen cookie.

ELEGY TO A GREAT DAD AND FANTASTIC GRANDPA

In case you missed the Elegy that our oldest Grandson wrote for his Grandpa Tom, here is the You Tube address for it.


http://www.youtube.com/watch?v=Okwhc2LeTAo

RHUBARB CUSTARD COFFEE CAKE FROM THE MIDWEST

Tom was such a big part of this blog that it is difficult to get back to blogging since his passing.  So while I get all the paperwork done to cut the last earthly concerns for Tom, I am bringing back some of my favorite posts.  I have been making this coffeecake for my family since the late 1960's.  It is always a big hit.  I have many ideas and recipes that I am eager to share with you and will be doing so soon.  In the mean time, enjoy this one.



http://michigancottagecook.blogspot.com/2010/05/from-americas-heartland-rhubarb-custard.html

CHINESE CHICKEN IN LETTUCE WRAPS

 The lettuce at the Farmer's Markets is just beautiful right now.

 All the different varieties make for fabulous salads.

The Butter Lettuce makes me hungry for Chinese Chicken in Lettuce Wraps.  I came up with a very easy, make ahead, quick recipe to duplicate my oldest Son's favorite restaurant Lettuce Wraps.  If you missed it, I am posting it again as it was judged fantastic by Tom's cousins and friends.

Enjoy, enjoy, enjoy!!!!

http://michigancottagecook.blogspot.com/2010/06/p-f-changs-chicken-lettuce-wraps-not.html