Summer Round-Up (Part 2)

Strawberry shortcake
(see recipe below)

We enjoyed all the grandchildren here this summer. Both sets have been here more than once and there was some overlap. My photos are in no way chronological. I couldn't keep up. But I've hit the highlights. 

 

Front yard fun.

Jamming with the grands.

Cousin time.

More time with cousins.

(The oldest of the five graduated from college and has moved!

We miss her but glad she found her first job.)

July 4th dessert. Make this! It's so good. 

Little Sister (who is almost 13 now) made this treat.

Use scissors to cut up marshmallows for the skewers.

Lake girl.

Champion!

Summer lake days.

Boating and swimming.

Rainy day lake poetry.

Mending Daddy-O's shirt.

She's got skills.

Farm time.

Driving lessons.

Learning to weave.

Finish a potholder and get a Popsicle.

Outside as much as possible.

She baked this all by herself.

A new recipe learned at her summer cooking camp.

 And we were the lucky taste testers.

After attending a summer cooking camp, not-so-Little Sister recreated some of those recipes for us during their early summer visit to the farm. Luckily for us, it was still strawberry season here.

CLASSIC STRAWBERRY SHORTCAKE (makes 8)

2 (16-oz) containers of fresh strawberries, quartered

3/4 cup sugar, divided

1 cup whipping cream

2 tablespoons sugar

2-3/4 cups all-purpose flour

4 teaspoons baking powder

3/4 cup cold butter, cut up

2 large eggs, lightly beaten

1 (8-oz) container sour cream

1 teaspoon vanilla

Combine strawberries and 1/2 cup sugar. Cover berry mixture and let stand.

Beat whipping cream at medium speed with an electric mixer until foamy. Gradually add 2 tablespoon sugar, beating until soft peaks form.

Combine flour, remaining 1/4 cup sugar and baking powder in a large bowl. Cut butter into flour mixture with a pastry blender (or two forks) until crumbly.

Whisk together eggs, sour cream and vanilla until blended. Add to flour mixture, stirring just until dry ingredients are moistened. 

Drop dough by 1/3 cup portions onto lightly greased baking sheet. (Coat cup with cooking spray after each drop.)

Bake at 450º for 12 to 15 minutes, or until golden.

Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom. Top each with a rounded tablespoon of chilled whipped cream and cover with tops.

Serve with remaining whipped cream.

There was some serious effort in this recipe. So happy that she (and both of her sisters) love to cook.