SEBTEMBER 1997

It's September -- Say Goodbye to Summer

Well folks, it appears that summer is finally winding down. With the Labor Day weekend just around the corner we can kiss the warm days of summer good-bye. But it seems that summer temperatures are still lingering at pretty warm levels-which means you can still plan that cozy picnic for two, or outdoor barbecue. Whichever activity you choose here's a couple of quick hints that can spruce up any event. Oh and one last thing-I have also included a couple of recipes to enjoy some of the late summer fruit varieties. Enjoy!!!

• Star Studded Fruit Basket
• Scrumptious Chocolate Peanut Cake
• Lazy Peach Pie
• Wash Day Peach Cobbler
• Cheddar and Sun Dried Tomato Pull - Apart Bread
• Pepper Jack Burgers

*Star Studded Fruit Basket

Preparation time: 1 hour 45 minutes

For the dressing:

1/4 C Honey
1/4 C frozen orange juice concentrate, thawed
1/2 C whipping cream
1 tsp. poppy seed
1/4 teaspoon ginger

For the basket:

Large watermelon
Assorted fruits

In a small bowl stir together honey and orange juice concentrate. Stir all remaining dressing ingredients into the honey-orange mixture. Cover; refrigerate 1 hour.

To make the watermelon basket:

Measure and make a 2 inch wide center strip crosswise over the top of the melon for the handle. Place 1-1 inch star shaped cookie cutter or cardboard pattern on marked horizontal line; trace around with pencil. Repeat, with star tips touching, all around middle of melon. Next, place star shape in center of 2-inch handle strip; trace around with pencil. Repeat with star tips touching, over handle.

For the "basket," with a small sharp knife cut out stars, leaving bottom points attached to watermelon. Remove rind and melon. Cut out stars on handle, leaving bottom and top tips attached to one another. Carefully cut pink melon from handle, leaving white rind on handle. Remove remaining watermelon from basket with melon baller or spoon. Fill basket with assorted fresh fruit pieces. Serve dressing with fresh fruit.

Makes 1 basket and 1 cup dressing.

Tip: Melon basket can be prepared one day ahead. wrap tightly in plastic wrap and refrigerate just before serving, fill with assorted fresh fruit pieces.

Nutrition facts per 1 tablespoon dressing: 50 cal., 0 g protein, 6 g carbo., 3 g fat., 10 mg chol., 5 mg. sodium.

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Oatmeal Cake

CAKE

1 1/4 C boiling water
1 C quick oats
1/2 C (1 stick) butter; softened
2 eggs
2 C sugar
1 C firmly packed brown sugar
1 1/2 C all purpose flour
1 tsp. baking soda
1/2-1 tsp. cinnamon

TOPPING

1/2 C sugar
1 C coconut
1 C evaporated milk
1 C pecans, chopped

In large bowl, pour boiling water over oats and butter. Let stand 30 minutes., stirring occasionally.

Heat oven to 350 degrees F. Butter 13x9x2 inch pan. In small bowl, beat eggs; add to oat mixture. Add sugar and brown sugar; mix well. Sift together flour, baking soda and cinnamon; stir into oat mixture. Pour batter into buttered pan.

Bake @ 350 degrees F. for 30 min.

In medium bowl, combing all topping ingredients; pour over hot cake in pan. Return to oven; brown an additional 15-20 minutes.

Recipe complements of Seasonal Celebrations Across America Cookbook.

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Rich Blueberry Pancakes

1 1/2 C all purpose flour
6 tbsp. sugar
2 1/2 tsp. baking powder
2 tsp. baking soda
3 eggs
1 1/2 C buttermilk
1 1/2 tsp. vanilla
1/2 C (1 stick) butter, melted
3/4 C blueberries

In small bowl, combine flour, sugar, baking powder and baking soda; mix well. In a large bowl with electric mixer, combine eggs, buttermilk, vanilla and melted butter; beat smooth. Stir in blueberries.

Heat griddle to 375 degrees F. or skillet over medium heat until drop of water bubbles and bounces on surface. For each pancake, pour 1/2 C batter onto hot griddle. Cook 5-7 minutes. or until bubbles appear on surface of pancakes and bottoms are light golden brown. Turn pancakes; cook 3-5 minutes. or until light golden brown. Serve immediately. (If desired, recipe can be doubled).

Recipe complements of Seasonal Celebrations Across America Cookbook.

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Blueberry Muffins

1 1/4 C all purpose flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 large egg
1/2 C sugar
4 tbsp. (1/2 stick) unsalted butter, melted
1/2 C milk
Zest of 1 lemon, minced
1 1/2 C blue berries, fresh or frozen-Never thaw frozen berries before adding them to the batter-they will lose all their juice and turn to a tasteless purple mass.

Preheat the oven to 400 degrees F. Lightly oil 12 muffin cups.

Sift the flour, baking powder, cinnamon, and salt together onto a sheet of waxed paper.

In a medium-size bowl, whisk together the egg and sugar until the mixture is pale yellow. Add the melted butter and the milk, and mix well. Then beat in the lemon zest. Fold in the dry ingredients, and finally fold in the berries just enough to thoroughly moisten them. Don't overmix or the muffins will be tough.

Fill the prepared muffin cups half full with batter and bake until the muffins are golden and spring back when pressed lightly, about 20 minutes. Turn the muffins out onto a wire rack, and let them cool for 5 minutes before serving.

12 small muffins

Recipes courtesy of FarmHouse Cookbook. Author-Susan Herrmann Loomis

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Creamed Eggs

1 tbs. unsalted butter, at room temperature
8 large eggs
1/3 C finely grated Romano or Parmesan cheese
1 large bunch fresh chives, minced
1 C heavy (whipping) cream
Salt and freshly ground black pepper

Preheat oven to 325 degrees F. Lightly butter eight 1/2 C ramekins or other oven proof dishes.

Break 1 egg into each ramekin, and sprinkle them with the cheese and the chives. Pour 2 tablespoons cream over each, and season with salt and pepper to taste. Place the ramekins on a baking sheet and transfer to the oven.

Bake until the eggs are set and the cream is bubbling lightly around the edges, about 10 minutes. Remove from the oven and serve immediately.

8 servings.

Recipes courtesy of FarmHouse Cookbook. Author-Susan Herrmann Loomis

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