This Photo Friday! is brought to you by spring-into-summer
recipes ratios. I made these food items not from recipes, but from ratios. I will post the directions on how to make these goodies in the recipe section soon, so look for them there.
First up, I made these scones. A very basic ratio, and similar method to biscuits or pie dough.
I had leftover egg whites after making ice cream, so I made an angel food cake. I think of this as a springtime cake because it is light and airy and is usually served with fresh, seasonal fruit such as berries and citrus.
I just love the way the light in this photo makes the cake look really light. It tasted more meringue-like than cake-y, but I was okay with that.
I roasted some corn and red pepper and put it and other veggies and rice together for a spring-to-summer “succotash”. (According to the dictionary entry I found, real succotash is made with Lima beans.)
The “succotash” I made with roasted corn, red bell pepper, cucumber, tomatoes, and rice. NO recipe here. Just roasted the corn (on the cob) with the red pepper and tomatoes on a baking sheet in a very hot (as high as it goes) oven until…the smoke detector goes off! Just kidding. Sorta. 🙂 Just until the veggies start to blacken. For easy clean-up, I recommend using foil and oil, just enough to prevent sticking.
What are your favorite spring/summer desserts? What foods remind you the most of spring or summer?