The fresh blackberry harvest season has arrived and I for one am so berryhappy!
This weekend I picked-up some fresh blackberries from a local farmer’s market roadside stand. Since I also recently purchased 2 silicone donut mold/pans for baking delicious cake donuts, my mission clearly was to make my first batch of HOMEMADE BLACKBERRY CAKE DONUTS.
MISSION ACCOMPLISHED! The donuts were delicious and really easy to make. Is there anything better than a freshly baked donut – still warm from the oven? I think not!!!
I hope you enjoy my recipe shared below.
Feel free to tweak my homemade cake donut recipe to substitute your favorite seasonal berries; instead of blackberries – use fresh strawberries or blueberries.
2 Cups Splenda Powdered Sugar (or regular Powdered Sugar – if you prefer)
3TbspHeavy Cream (or milk -if you prefer)
¼TspVanilla
Instructions
Add lemon juice (or white vinegar) to the heavy cream and set aside to make 'buttermilk'.
Preheat the oven to 425°. Spray the donut molds/pans with a non-stick spray
In a mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt.
Add the melted butter and stir thoroughly before also adding the heavy cream and beaten eggs. The dough will be a very sticky consistency.
Gentle fold-in the drained blackberries.
Fill each of the donut ring cavities, making sure it does not cover the center hole. This can be tricky. Use a spoon or even clean hands
Bake about 10-12 minutes until the tops rebound when pressed. Remove from the oven.
Leave the donuts in the molds/pan for about 5 more minutes before popping them out of the pan and onto a cooling pan.
You can serve the donuts now….or apply a white glaze.
To make the glaze, mix the powdered sugar, heavy cream and, vanilla into a small bowl just large enough to dip the top of the donuts. Hold the dipped donut above the bowl to allow the excess glaze to drip off.
Return the glazed donuts to the cooling rack to allow the glaze to set before serving.
Blackberry Donuts After Baking
If you like this recipe or have suggestions, please leave a comment below.
Local farms now have their freshly-grown tomatoes on sale at the End-of-the-Season! In our area of the country, you can purchase tomatoes for .99 cents a pound compared to the regular price of $1.99-$2.99. So it is the perfect time to can your own HOMEMADE FIRE-ROASTED TOMATO SALSA!
I decided to take advantage of the great tomato prices, and call upon my sister and mom to get together and have a family canning day! To make it worth our time and effort, we set out to make 30-pint jars.
The recipe below is for only 5-6 pints – so we bought 6 times the amount of ingredients, canning jars, lids, and rims listed. We basically made 3-double batches of the Salsa recipe. We needed 2 stock pots on the stove for each double batch of salsa.
To make the day of canning go more smoothly, I did some prep work the day before:
1. I fire-roasted the tomatoes in the oven/broiler. See my method below in the recipe.
2. I also washed and chopped the peppers and onions and stored them in plastic, sealed bags.
3. It also helps to wash the Canning Jars the day before as well.
Fire-Roasted Tomatoes prepared on the Oven/Broiler
ESTA MUY SABROSA!
Serve this Homemade Fire-Roasted Tomato Salsa with Tortilla Chips, in Queso Dip, on top of Scrambled Eggs, Omelettes, and as a topping for Mexican and Southwestern Dishes.
10-12Fire-Roasted Tomatoes (prepared the day before)
3Fresh Large Green Bell Peppers (diced)
1 ½Fresh Jalapenos (seeded and diced)
½Large Vidalia (yellow) Onion (diced)
1Cloves Garlic (crushed and diced) or the equivalent dried and reconstituted
1Can6 oz Tomato Paste
Fresh Cilantro to taste (chopped)
⅓Cup Freshly Squeezed Lime Juice
½TspSalt (or to taste)
Instructions
Place the previously Fire-Roasted Tomato halves into a blender and pulse gently until you reach the desired diced consistency for the salsa. Then pour the tomatoes into a stock pot. See the recipe for the Fire-Roasted Tomatoes below.
Wash and seed the bell and jalapeno peppers. *** Be sure to wear gloves when handling the jalapeno peppers to avoid direct contact with the seeds which could cause intense burning to your eyes and skin. Then chop all the peppers into large chunks. (This can also be done the day before and stored in a plastic bag to save time)
Peel the Vidalia Onion and chop into large chunks. (This can also be done the day before and stored in a plastic bag to save time)
Add the chopped chunks of peppers and onions to a food processor and pulse them gently until you reach the desired diced consistency. Pour the diced peppers and onions into the stock pot with the tomatoes. Mix them all together with a large spoon.
Add the remaining ingredients: salt, tomato paste, fresh lime juice and chopped cilantro to the stock pot. Continue mixing until all the ingredients are well combined.
Bring everything to a boil. Then reduce the mixture to a simmer until it becomes very thick.
Next, ladle the salsa into warm canning jars. Seal with warm lids and tighten the rims. See Canning Tips below.
Set in a cool spot on old newspapers with ample space between the jars. Listen for the tell-tale 'PING' sound that lets you know the vacuum has taken and the jars are properly sealed.
An hour or two later, label the jars with the name and date prepared.
Store the sealed jars of salsa in a cupboard or cool spot until ready for use. Canned salsa will last for 12 months in storage. However, once the canned seal is opened, it must be refrigerated.
How to Fire-Roast Tomatoes in the Oven/Broiler:
Wash the fresh whole tomatoes and cut in half horizontally.
Line a half sheet pan with parchment paper. Make sure that the paper hangs over the edges a little.
Spread 2 tbsps olive oil on the parchment paper. Rub the tomato halves around in the olive oil and lay the tomatoes cut-side up on the paper.
Set the oven broiler on high and pace the half sheet pan on the middle rack of the oven. Broil for 15 minutes. Then remove the pan from the oven and turn the tomato halves over. Return to the broiler and roast for 15 more minutes until the outer skins of the tomato halves are blackened and blistered.
Let the halves cool on the sheet pan for at least ½ hour. Then using tongs transfer the blackened and blistered tomatoes (with the charred skins left on) into a covered storage container overnight. (discard the extra liquid left on the sheet pan). Use the stored tomatoes the next day for making the Homemade Fire Roasted Tomato Salsa recipe above.
Canning Tips:
I prefer using wide-rimmed jars, lids, and rims because they are easier to fill.
Wash your canning jars in your electric dishwasher with dish detergent the night before you Can.
The day of canning, right before processing all the vegetables, run the jars through the dishwashing cycle again without the detergent. Keep the door closed and the jars will remain warm until use. Use canning tongs to lift each jar out of the dishwasher for filling. Make sure to keep closing the door to keep the other jars warm.
Meanwhile, boil a pot of water on the stove and reduce it to a simmer. Place the lids and rims in the pot. Keep them warm until you start canning. Use tongs to lift the lids and rims out as needed.
Our family uses this simple method of canning for our Green Tomato Relish as well. It works well every time.Eat Well…Travel Often!WHAT ELSE DO YOU NEED?
It occurred to me as I was making these impromptu SIMPLE SATURDAY APPLE-CINNAMON CROWNS for the first time this morning, that this recipe is something my granmama might have easily whipped together on the spur of the moment too. She definitely was notorious for making something truly delicious from whatever ingredients she had available in her kitchen.
In the original Perkins Family Cookbook (1992) – WHAT ELSE DO YOU NEED? I asked for family members to submit their memories of my granmama, Anna Margaret, and stories about her cooking. Uncle Gary (her son-in-law/married to Lynn) recalled “that the best meals Anna Margaret cooked were those that she started with nothing in particular and just cooked what she had handy; no recipes”. I would call that being very resourceful with a touch of Kitchen Magic. I like to think she passed that Kitchen Magic gene on to her many descendants.
Extra delicious even on the second day!
These Simple Saturday Apple Cinnamon Crowns are equally as good on Sunday morning warmed up in the microwave for 30 seconds with a few toasted, chopped pecans and, several drizzles of caramel. Yum Yum…
During the summer grill-out season, what better way to elevate the flavor of your favorite dish, than by adding that special finishing touch – a slice of homemade Chipotle-Lime Compound Butter on top. Make ahead and keep it on-hand in your refrigerator for up to 2 weeks.
I also use this Chipotle-Lime Compound Butter to make my own version of the popular, trending ‘Mexican Street Corn’. After roasting my corn in the husk on the grill, I slather on the flavored butter and sprinkle it with some cotija cheese. Yummmm!
My Tips for Delicious Corn on the Cob Prep & Roasting Tips: 1. Pull off the extra outer corn husk leaves and cut off a slice of the hard base 2. Pull back the inner husk leaves and remove all the corn silks 3. Push back the inner leaves, to cover up the corn again. 4. Then place the prepped ears of corn into a large bowl of water to soak for at least 30 minutes (may soak even longer) 5. Then place the fresh corn on the grill and roast.
You can make many other Compound Butter flavor combinations; Savory or Sweet. Imagine using the Sweet Compound Butters on Pancakes, Waffles, or even Yeast Dinner Rolls. Let your imagination run free.
2 SticksSoftened Salted Butter (room temperature for at least 30 minutes))
1Large Lime (or 2 small)
Instructions
Using a microplaner, zest one large lime or two small ones.
Add the softened room-temperature butter, chipotle peppers with adobo sauce, and the lime zest together in a food processor. Blend until completely mixed.
Layout a rectangular sheet of plastic wrap on the counter, then spoon the flavored butter mixture onto the wrap. Shape and roll into a log wrapping the plastic around the log. Twist the ends to close and refrigerate until firm. This could take from 30 minutes to 2 hours.
When ready to serve, cut off a slice and place on top your favorite grilled steak, chicken, seafood, corn on the cob, and/or baked potatoes. Enjoy!
Sweet Pepper Soup is a recipe my Mom started making many years ago. It is everything you love about a stuffed pepper…served as a soup! I recently had a craving for this family favorite and dug out my copy of this treasured recipe. I decided that I really needed to share it with all my family and friends to enJOY. Hope you try it!
My mom, Ann Kathryn is the oldest child of the 5 Perkins siblings born to Anna Margaret and Stanley Perkins. She is known by all the nieces and nephews as Aunt Kitty (short for Kat – of course). She, like all the Perkins family women, is a great southern cook and has passed on that love of cooking to me and my sister and brothers. In turn, I have passed the family “cooking gene” forward to my son, who also loves this Sweet Pepper Soup recipe as well. And so the love and connections continue to live on and on and on….
Grilled Havarti Cheese & Ham Sandwich on Salted Rye Bread
If you want to create your own ‘PICK 2 COMBO‘ meal with this Sweet Pepper Soup, I highly recommend making a gooey Grilled Havarti Cheese & Ham Sandwich using a good fresh bakery Salted Rye Bread (recommendation – North College Hill Bakery). What a terrific, tasty pairing!
Lime Dream Cheesecake is a favorite summertime dessert at my house. With the warm weather outside, it is a blessing that it does not require you to turn on the oven or any baking time! Once the Cheesecake ingredients are all assembled and completely blended, it only needs to be chilled in the refrigerator for 5 hours before serving.
I discovered this healthy and delicious recipe many years ago, It is very Weight Watcher-friendly; providing 6 servings – each with only 2 WW points. The recipe is also very flavor-friendly and versatile in that you can easily substitute Orange, Raspberry, Strawberry, or other flavored Jello for the Lime. All flavors make an equally yummy and distinctive Dream Cheesecake!
Light and Delicious!
For the 4th of July and other patriotic holiday gatherings, I strongly recommend making a Strawberry Dream Cheesecake with a red/white/blue combination of border decor toppings including fresh strawberries, blueberries, and small dollops of cool whip.
In a large bowl, stir boiling water into Jello. Stir at least 2 minutes until the gelatin is completely dissolved. Cool for 4 minutes. Pour into the blender container.
Add the measured cottage cheese and softened and cut-up cream cheese, cover, and blend on medium speed until well blended. Stop occasionally to scrape down the sides of the blender container. Pour into a large bowl.
Add 8 oz of the whipped topping; stir gently until well blended.
Pour into the Ready-to-Use Graham Cracker Crust; smooth the top with a spatula.
Tis the Season… for sitting outside on the deck, patio or poolside in the summertime weather with a delicious glass of Home-Brewed, Mixed Berry Iced Tea!
About 8 years ago, I gave up all soda/pop for lent…and never went back. I don’t miss it at all. Ever since – my cold, non-alcoholic beverage of choice is a tall glass of flavored iced tea. I do admit to liking many of the no-sugar or diet iced teas you can buy at the supermarket, but they are greatly overpriced and lack any punch of flavor!
Brewing Tea may seem simple, but it can be tricky. I will share the method I use for creating that perfect glass of Home-Brewed, Mixed Berry Iced Tea.
This recipe will make a double batch of tea or 2 – 64oz pitchers/bottles
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Drinks
Cuisine: American
Keyword: Home-Brewed, Iced Tea, Mixed Berry Tea
Servings: 16cups
Equipment
Measuring Cups
Measuring Spoons
Large Kitchen Funnel
2 – 64 oz glass mixing bowls
Mesh Tea Ball
Ingredients
8Raspberry Zinger Tea Bags (Celestial Seasonings)
1Large Mesh Tea Ball filled with Loose-Leaf, Strawberry Flavor, Black Tea (Harrods or sub any other available brand)
128OzWater
4OzStevia (Sugar Substitute)Optional
Instructions
Fill an 8-cup glass measuring bowl with water (covered with a paper towel) and bring to a boil in the microwave. Set the timer for 8 minutes.
Remove the bowl of boiling water with pot holders and place it on the counter.
Immediately steep some Berry Flavored Teas together in the boiling water for no more than 6 minutes to avoid a bitter taste. I like to use a combination of 2 Tea flavors; 1) Loose Leaf Strawberry Flavor Black Tea – in a large mesh Tea Ball and 2) Raspberry Zinger Tea – 8 premeasured Bags.
Remove the Tea Bags and Mesh Ball promptly from the water after 6 minutes (to avoid a bitter taste).
Use another 8-Cup bowl to transfer half of the flavored hot tea.
If you want to sweeten the tea, now is the time. Add 2 oz (4 Tablespoons) of sugar or stevia to each of the 2 bowls. Stir until the sugar is completely dissolved.
Add 4 more cups of cool water to each of the 2 tea bowls, to completely fill them. Let them cool.
To avoid spillage/waste, use a 16 oz measuring cup and plastic kitchen funnel to pour the tea into plastic storage bottles. Keep them chilled in the refrigerator until ready to serve.
Pour your sweetened Mixed Berry Tea over ice cubes and EnJOY!
REDUCE…REUSE…RECYCLE
Plan ahead. Clean and save any plastic OJ, Tea, or Beverage bottles with a wide-mouth opening. They work great and are an economical way to store your Home-Brewed Tea in the refrigerator.
Be Bold – Experiment with Other Flavored Teas
Peach and Mango pair really well and are another one of my favorite flavor combinations. I would love to hear what flavored teas you like. Leave me a comment and let me know.
During the Covid-19 quarantine, True Theatre(in Cincinnati, Ohio) is forging ahead with their next scheduled Storytelling Event – trueFAKESon Thursday, May 7th at 7:30 PM (EST) – albeit virtually. Instead of joining us live at Memorial Hall in OTR, we invite you to settle in comfortably at home with your family or quarantine friend/s to listen & watch our 5 real people as they share their “fakes”- themed stories (the stories are all true…it’s the theme that’s “fakes”). Join us on the True Theatre FaceBook page to enjoy the live-streaming event and even invite others to join you in a Watch Party.
This is the 10th Anniversary Season of True Theatre, and we have been inviting our theatre guests to join us after each show for some yummy food, fun, and community interaction/conversation. In the spirit of keeping that tradition going, we weregoing to serve these trueFAKESappetizer/snack foods at Memorial Hall to complement the “fakes”- themed event: Cowboy Caviar and Puppy Chow. See both the recipes below.
We hope you can make 1 or both these appetizer/snack recipes and enjoy them during the trueFAKES event. If you do make either of thetrueFAKESfood, please be sure to take a photo and post it on the True Theatre FB page or IGwith one of these unique hashtags #truefakesrecipes, #truefakescowboycaviar, or #truefakespuppychow
WHAT ELSE DO YOU NEED?
trueFAKES Cowboy Caviar – not really Caviar, but really yummy!
1-11 OzCan of Green Giant Steam Crisp Mexicorn, Drained
1-15.5 OzCan of Brooks Mild Chili Beans, Drained
1-10 Oz Can of Rotel Original Diced Tomatoes & Green Chilies, Undrained
8OzChi-Chi's Restaurant Style Mild Salsa
1 TeaspoonLemon Juice
1Teaspoon Buena Vida Chili Powder
Optional Ingredients
1WholeRipe Avocado Diced
½BunchCilantro Diced Finely
Instructions
Open the cans of corn and beans. Drain well in a colander and add to a large mixing bowl.
To the mixing bowl, also add the Rotel, salsa, lemon juice, and chili powder.
Toss all the ingredients together lightly to thoroughly combine.
Cover and refrigerate until you are ready to serve.
Right before serving, you may also add a diced ripe avocado and cilantro for additional flavor.
You may need to add more salsa to the bowl if the mixture is too dry.
Serving Suggestions
The most popular way to serve this is with crisp tortilla chips or fritos. Use them to scoop up the Cowboy Caviar.
But you can also serve the Cowboy Caviar with flour tortillas that have been heated over an open stove flame using tongs to turn back and forth until the desired crispness and charring is achieved. Be sure to stay attentive to the process to avoid any flammable accident
trueFAKES Puppy Chow with Nutella – not really Puppy Chow, but you will want to WOOF it down like a true Chow Hound!
Melt the butter and chocolate chips in ta saucepan over medium-low heat.
Remove from the heat and stir in the Nutella.
Then slowly pour the slightly warm mixture over the cereal in a large mixing bowl. Gently use a large spatula to thoroughly combine. Take care not to crush the cereal while mixing.
Add 1/2 of the cereal mixture to a gallon-sized resealable plastic bag with 1 cup of the confectionary sugar and shake. Make sure everything is coated well. Open the bag and pour out onto a sheet pan.
Repeat the coating process with the rest of the cereal mix and remaining confectionary sugar in the plastic resealable bag. Once finished, pour it onto the sheet pan as well to completely cool.
Scoop into a serving bowl before serving. If you want to be creative, place it in a low profile bowl, similar to a dog dish. EnJOY!
“You can never have too much money or too much CHOCOLATE!” If you can totally relate to that statement, you are going to love my Aunt Sue’s Texas Sheet Cake. It is a chocoholic’s delight. Rich in flavor, and very easy to make – even though it is a “made-from-scratch” recipe.
Young Aunt Sue
Aunt Sue & Uncle Rodger – California Vacation
www.whatelsedoyouneed.com
This dessert was always a popular favorite at our Perkins family gatherings. I thought it would be fun to revive the recipe and share it with the younger generation so they can continue to make and enjoy it.
Today I am sharing my version of my mother’s Pinto Beans Soup. What makes my recipe a little different from hers is the addition of a few more ingredients for extra flavor. Because you need to soak the dried beans for 8 hours, it is not a quick recipe to make. But “good things come to those who wait” and the flavor more than makes up for the wait. See my full recipe below.
I recommend serving the Homemade Pinto Beans & Ham Soup with our family-favorite Green Tomato Relish and freshly-baked Skillet Cornbread
Freshly-baked Skillet Cornbread tastes great and compliments the homemade soup. My mother always uses Martha White’s Cotton Country Buttermilk Cornbread Mix. This is really easy to make, just follow the package directions; adding water, stirring, and baking. What Else Do You Need?
I also recommend baking the cornbread in an 8″ Cast Iron skillet – like the Lodge brand shown below (available at Amazon).
1Small (14-16 Oz) Cottage Ham(My mom prefers using a ham hock)
1Small Onion or ½ Large Onion (diced)
1 TeaspoonGarlic Powder
1TeaspoonGround Black Pepper
½TeaspoonMrs Dash Salt-Free Table Blend Seasoning
½CupTomato Ketchup(adds extra flavor)
Instructions
Sort through the dry pinto beans and discard any bad beans.
Cover the beans with water and let soak overnight at room temperature (8 hrs)
Drain the beans and discard the soaking water
Add the plumped-up beans to an 8-10 qt stock pot. Also add the chicken broth, water, cottage ham, diced onions, and spices.
Bring these ingredients to a rapid boil. Then lower the heat and continue cooking on the stovetop for 2½ – 3 hours.
During the last ½ hour of cooking, remove the cottage ham to a plate and let it cool slightly. At this time, add in the tomato ketchup, to the stock pot, stir well and continue cooking.
Using two forks, pull apart and shred the cottage ham into bite-size pieces on the plate. Return the shredded ham pieces back to the stock pot and mix well to incorporate.
Recommend serving with freshly-baked skillet cornbread.
Like most soups, it tastes even better on the second day. It also freezes well.
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