Happy Tuesday! Another hot one here. I think summer is sneaking in early. We saw our first lightning bugs last night as well as watch the evening primrose open. It’s the neatest flower – it opens up in slow motion at dusk, then it blooms through the night and during the day, and then closes up and dies. The next night, the next set of buds do the same thing. This goes on for a bit as they work their way down the flower stalk. Before the next bloom, we’ll pull the dead buds off and toss them on the ground, so the plants can reseed. Here’s a picture of our plant a couple years ago. All of those blooms opened up that evening.
It’s pretty neat to watch the flowers open right in front of your eyes. And then with the heat we are having, summer has unofficially arrived in Baltimore.
As I said last week, June is strawberry month. This week, I am sharing a recipe for shortcake. And oh my word! It is an absolutely delicious shortcake. I think it would be even yummy without the strawberries and whipped topping too. This week’s recipe comes from Wanda E. Brunstetter’s Amish Friends Cookbook, Volume 2.
Easy Strawberry Shortcake, Susie Knepp, page 50
2 cups flour
1 cup sugar
1/3 cup butter
1/2 teaspoon soda
1 cup buttermilk
2 tablespoons sugar
1 tablespoon flour
Preheat oven to 350 degrees. In large bowl, use spoon (not electric mixer) to combine flour, sugar butter, soda, and buttermilk. Pour into greased 9×9-inch pan. Sprinkle top with sugar and flour mixture. Bake 30 to 35 minutes.
The sugar and flour mixture on top of the shortbread gave it a nice crunch. As I said above, this was delicious. I used the whipped topping as my frosting and put the strawberries on top of that. Yummy!
If you get a chance to make this recipe, you will not be disappointed at all. It’s gonna be a keeper in our house. I can see it topped with all sorts of fruits and even just served naked.
Have a great week and stay cool.