Fresh Fruit Cake....Cloudy, with showers possible......

Fresh Fruit Cake, not to be mistaken for a ‘fruitcake’,  is quick & easy to make,  Light & healthier than most cakes and tastes great simply topped with whatever fresh fruit is in season.

 We've been eating strawberries for a couple of weeks here now, blueberries and cherries will be ready soon followed shortly after by blackberries and peaches..........use your favorite to top this cake!

 

2 eggs

1 cup sugar

1 tsp. Almond flavoring (you can use different flavoring depending on what fruit you use)

1 cup all purpose flour

1 tsp. baking powder

1/2 cup milk

1 Tablespoon butter

 

 

In small sauce pan combine milk and butter, scald (heat till small bubbles appear around edges) while you make the rest of the cake.

In mixing bowl beat eggs well, add sugar and flavoring and continue beating till until very light and thick, 2-3 minutes ,( a large wire whisk works best for this).

Add flour and baking powder all at once and stir together, add hot milk and quickly beat together, pour into greased 8 x 8 inch pan and bake in a pre-heated 350* oven for 24-30 minutes till tests clean when a knife is inserted near center.

Cool on and top with crushed fresh fruit.

Strawberries, Blueberries, Blackberries, Peaches...................................................

 

Waffles & Fruit syrup....Cloudy....60's

Buttermilk Waffles

1 1/2 cups all purpose flour
1/2 cup cornstarch
1 T. baking powder
3/4 tsp. baking soda
3 large eggs
3 T. sugar
1 3/4 cups buttermilk
1/2 tsp. vanilla
1/4 cup butter, melted

In large bowl beat eggs and sugar, until light and fluffy. In another bowl combine, flour, cornstarch, baking powder & soda, stir to mix with a whisk , alternate adding flour mixture and buttermilk into egg mixture stir lightly with the whisk after each addition. Stir just until mixed Don't beat, add vanill and butter,stir to incorporate.
Cook in a HOT greased waffle iron, do desired crispness. Serve with your favorite fruit syrup!
Here's how I make ours:
Works for elderberry, blackberry, peach, strawberry......
I use Sure-Jell and inside pkg. I use the cooked jelly recipe procedure.  Elderberries won't be offered so I use "Currant" directions instead. Prepare the fruit as instructed with 2 cups water instead of 1 1/2 . When measuring juice into pot (after straining) add 1/2 cup lemon juice. Now reduce the sugar to 3 cups and proceed with procedure. This will make a syrup instead of jelly. I also do this with other fruits, when there is an abundance, to have syrup in the winter for pancakes. We especially like wild plum and they don't produce enough very often. 
See the original post about this Elderberry syrup along with a garlic snippet HERE !

 
IF you love our recipes: check out our new cookbook, now available through our FB page

We're finally ready to offer our "Everything Season" cookbook. This is
a soft cover cookbook PACKED with recipes, helpful hints, quips &
reminisces as well as many farm life & recipe pictures. It seems that
everything is moving in 15's for us. Got this project done in 2015,
the printer prints small batches of 15 and we had set our target price
at $15.00. So $15.00 it is, plus $3.00 shipping. Allow 10-14 days to arrive.
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