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Summer is the time for family fun in the Midwest. Time to get outside and enjoy some of our local traditions — including those centered around food. I remember the first time I took my Littles strawberry picking. Recently, we were at my mom’s, and she made them a simple dessert that they went crazy for: strawberries over angel food cake with homemade whipped cream. Such a simple dessert, and they loved it. Our family enjoys cooking together, and recently our middle daughter recreated something she had on a visit to Florida. Here are two summer-inspired recipes to share with your family.
Bon Apetit, Lanette
Lobster Ravioli
Ingredients
• 5 cups tomato soup
• ¾ cup heavy whipping cream
• 1 tbs garlic powder
• 5 basil leaves
• 3 sprigs fresh Rosemary/1 tbs dried Rosemary
• 1-2 lbs. cooked lobster meat
• ½ cup shredded manchego cheese
• Salt and pepper to taste
Directions
Combine all ingredients in a saucepan and simmer on medium heat for 20-30 min, stirring frequently, or until it thickens. Serve sauce over Lobster Ravioli (from Trader Joe’s) or gnocchi.
Strawberries and Angel Food Cake
(Recipe from allrecipes.com)
Ingredients for Angel Food Cake
• 1 ¼ cups cake flour
• 1 ¾ cups white sugar
• ¼ teaspoon salt
• 1 ½ cups egg whites
• 1 teaspoon cream of tartar
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
Directions
Step 1 – Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
Step 2 – Sift together flour, sugar, and salt. Repeat five times.
Step 3 – Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
Step 4 – Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
Step 5 – Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Nutrition Facts – Per Serving: 137 calories; protein 3.4g; carbohydrates 30.9g; fat 0.1g; sodium 74.5mg.
Ingredients for Homemade whipping cream
• 1 cup (240ml) cold heavy cream or heavy whipping cream
• 2 Tablespoons confectioners’ sugar or granulated sugar*
• 1/2 teaspoon pure vanilla extract
Directions
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it definitely works.
(This recipe is from Betty baking addiction.com)
My mom always used a paper towel with a slit in it over the mixing bowl to keep whipping cream from splattering.
Assemble the cake with whipped cream and strawberries and enjoy!!
