Summer Recipes


Blueberry Coffee Cake 
Ingredients:

  • 2 c all-purpose flour
  • 3/4 c granulated sugar
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/4 c vegetable oil
  • 3/4 c milk
  • 1 egg
  • 2 c fresh or frozen blueberries 
Directions: Preheat oven to 375 degrees F. Prepare Sugar Topping. Set aside until ready to use. In a large bowl, combine flour, sugar, baking powder, salt, vegetable oil, milk, and egg. Fold in blueberries. Pour into an ungreased 8-inch square baking dish. Sprinkle Sugar Topping onto top of cake batter. Bake, uncovered, 50 minutes or until a toothpick inserted in center comes out clean. Makes 8 servings.

Sugar Topping:
  • 1/4 c butter, room temperature
  • 1/2 c granulated sugar
  • 1/3 c all-purpose flour
  • 1/2 tsp ground cinnamon 
In a medium bowl cut butter into sugar, flour, & cinnamon until well blended.


Yellow Squash Casserole made with Ritz Crackers Ingredients

Ingredients:
  • 2 pounds of yellow squash (about 4 cups)
  • 1⁄2 large onion, chopped 
  • 1 sleeve of Ritz Crackers (about 35 crackers) 1 cup cheddar cheese
  • 2 eggs
  • 3⁄4 cups milk 
  • 1⁄2 cup butter, melted salt and pepper, to taste Directions 
Directions:
  1. Preheat oven to 400 degrees F.
  2. Lightly steam squash and onion in steamer basket* for about 5 minutes. Drain and set aside.
  3. In medium bowl, combine cracker crumbs and cheese.
  4. In large bowl, add drained squash and onion and gently fold in 1/2 the cracker/cheese mixture.
  5. In a small bowl, whisk together egg and milk, then add to squash mixture.
  6. Melt 1/2 cup of butter. Add half the melted butter to the squash mixture. Season with salt and pepper.
  7. Spread squash mixture into 9 x 13′′ baking dish. Top with remaining crackers and pour remaining butter over dish.
  8. Bake at 400 degrees F for 25 minutes until lightly brown.

Stuffed Peaches 

Ingredients:
  • 4 large peaches
  • 1 cup frozen blueberries 
  • 1/3 cup brown sugar
  • 3 tablespoons lemon juice 
Directions: Wash and halve peaches. Remove pit. Place peaches on aluminum foil so that you can fold up the foil and seal the peaches in. Spoon 2 tablespoons of berries into each peach half. Sprinkle 2 teaspoons of brown sugar on each and 1 tea- spoon of lemon juice. Fold up foil and seal. Place on hot grill and cook for 15-18 minutes Turn once. Serve right out of the foil.