This simple cake reminds me of a slightly more dense cake clafoutis (clafoutis being more egg-y and pancake like.)  I had been macerating my strawberries in sugar already and I think that is one reason my strawberries sank down into the cake - when set on top of the batter fresh - the strawberries usually sink just a little bit... (still such an excellent flavor!)  This is best served lightly dusted with powdered sugar and with a little side of berries and whipped cream.  ~Enjoy! Diane 

Strawberry Summer Cake

Ingredients:
6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar, divided
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract or vanilla bean paste
3/4 pound strawberries, cleaned, hulled and halved

Directions: 
Preheat oven to 350 degrees.

Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries and batter. (this will create the crispy crust) 
Bake cake 10 minutes.
Reduce oven temperature to 325 degrees.
Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack.
Cut into wedges. Can be stored, covered and at room temp for up to 2 days. 


Diane Strawberry Cleaning Tip:  When I bring home fresh strawberries from the store - I place them in my small salad spinner, fill the bowl with water and a splash of white vinegar, add in the berries and let them soak for a good 10 minutes, agitating the water every now and then, drain water out and rinse berries well. This will clean the berries and even extend their 'shelf life" if placing in the fridge to eat fresh. (This works great for blueberry and blackberries too) 


Recipe by: Martha Stewart Living 
Photos by: Diane Baker for Canning and Cooking at Home 

    I know, this uses a can of condensed tomato soup but, until I can perfect this dressing with my own homemade, home canned tomato soup - try this anyway!  It's best to make this with the least amount of sugar and honey and then adjust to your liking as you taste. This is not only great over salads but, taco salads and as a dipping sauce too. ~Enjoy! Diane 

Western Salad Dressing {Dorothy Lynch style}

Ingredients:
1 (10 3/4 ounce) can condensed tomato soup 
1/4 to 1/2 cup sugar, to taste 
2-3 tablespoons honey, to taste
1/2 cup white vinegar
1/4 cup vegetable oil
1 teaspoon minced garlic
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon cornstarch
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper

Directions:
 Blend all ingredients in a blender until smooth. Store in an airtight container in the fridge.
​Makes a little over 1 pint.

Recipe & Photos by: Diane Baker for Canning and Cooking at Home 

          I've always wanted to try making doughnuts.  I decided to go with my favorite 'cake' version. I am probably one of the few people that doesn't like super sweet, fried or glazed doughnuts.  This recipe, and the oven baking pan seemed like a great fit!!  They were a hit!  I needed to make a morning pastry for a quick breakfast meeting. Coffee and doughnuts seemed to fit the menu perfectly. These are also lower in fat then their 'fried' counterpart - coming in around 120 calories each instead of 200-300 each for the others.!!  These doughnuts are even great if left plain (with no topping.)  These are super easy to make and the combinations of flavors and toppings are truly endless!! 
 ~Enjoy! Diane 

Baked Buttermilk Cinnamon Topped Cake Doughnuts

Ingredients: 
dry:
2 cups Cake Flour
3/4 cup granulated sugar
2 teaspoons baking powder 
1/4 teaspoon ground nutmeg
1 teaspoon salt
wet:
3/4 cup buttermilk
2 eggs, slightly beaten
2 tablespoons butter, melted

Directions:
Preheat oven to 425 
Spray doughnut pan with cooking spray
In a large bowl, sift together all the dry ingredients. Add in all the wet ingredients. Mix until just combined. Fill each pan cavity approximately 2/3 full (the batter will be thick, I use two spoons to work the batter into the pan depression.)  Bake 7-9 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing doughnuts from pan. Finish doughnuts with cinnamon sugar topping (or topping of your choice)
​
Makes 12 doughnuts
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Cinnamon Sugar Topping
2 Tablespoons granulated sugar
1 Tablespoon ground cinnamon
2 Tablespoons butter, melted
Place the sugar and cinnamon in a shallow bowl and stir together. Lightly brush the tops of doughnuts with the melted butter and roll in the cinnamon sugar mixture to coat.

Recipe by: Wilton Baking
​Photos by: Diane Baker for Canning and Cooking at Home 

     Freddie's is a fast food chain near us and sells the season salt but, I decided to make my own and its great because I can store the season salt (I keep it in a 4 oz jar) until I need to make a new batch of fry sauce. Once you get the basic recipe down and taste it - you can adjust it to your liking by increasing or decreasing spices.  Do not omit anything from the basic recipe until you've tried it first!  Hope you like this as much as my family does!  remember, you can use the dry season salt on foods too  Enjoy!  ~Diane 

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CopyCat Freddie's Fry Sauce

Ingredients: 
 1/2 Cup mayonnaise (use the real stuff not Miracle Whip)
 2 Tablespoons ketchup 
 1 teaspoon pickle juice 
 1 teaspoon fry season salt  (**see recipe below)  

Spicy Kick addition: add a touch of hot sauce or prepared horseradish 

Directions: 

1. Mix together all ingredients until well-combined
2. Store leftover sauce in the refrigerator.

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Fry Season Salt:  2 Tablespoons salt
 2 teaspoons sugar
 1-1/2 teaspoon paprika
 1 teaspoon black pepper
 1/2 teaspoon turmeric
 1/2 teaspoon onion powder
 1/2 teaspoon garlic salt

 Directions: 

1. Mix together all ingredients until well-combined
2. Store leftover salt in an airtight container at room temperature.

Recipe Adapted from:  mommaplusone 
Photos by: Diane Baker for Canning and Cooking at Home

   Want some ideas on what to plant in your garden this year?  Look to some dry season mixes for inspiration.  I designed this mix using dehydrated goodies from my garden.  All the ingredients can be found in stores as well (I don't grow garlic & onion so, I buy flaked or granulated from my local Natural Grocers.)  This entire recipe can be cut in half if you aren't needing a 'large' amount.  Half of this recipe makes just under 1 Quart.  Make sure to visit my recipe "Notes" section below for tips/hints on changing the 'wet ingredients' around to suit your families tastes.  I love having plenty of the Ranch Mix on hand this is great mixed into Pasta Salads,  Perfect for Cucumber & Onion Salads, Awesome as a Vgetable Dip. You can put it just about on anything - from fish to fowl!!   The possibilities are truly endless as you can even bake the season mix into or top breads,and pizza crusts.  Below I am sharing the mix and how I make my Ranch Dressing.  I'd love to hear from you - what do you like to use Ranch Mix in? (leave a comment below)  ~Enjoy! Diane 

Homemade Ranch Season Mix {and Dressing Recipe} 

Dry Season Mix:   

1/4 cup Black Pepper
1-1/2 cups Parsley Flakes 
1/2 cup Garlic Salt
2 Tbs  Kosher Salt or Pink Sea Salt
1/4 cup Granulated Garlic
3/4 cup Granulated Onion 
2 Tbs  Dill Weed 

     Combine all ingredients above ingredients and store in an airtight container. You will only use 2 Tbs of this dry mix added to each batch of wet ingredients listed below.

**Wet Ingredients:

To Make Ranch  Dressing, whisk together: 

2 Tbs  of dry ranch season mix 
2 cups mayonnaise 
2 cups buttermilk 
1 1/2 Cups sour cream
1 tsp Lemon Juice 

Refrigerate for 2 hours - shake well and taste for any seasoning adjustments.
Keep Refrigerated. . 
Makes just under: 2 Quarts
 
**NOTE:  You can use low-fat plain Greek yogurt or Lite mayonnaise in place of the
 Mayonnaise.  You can use Low Fat Sour Cream in place of Sour Cream
And you can replace the Buttermilk with “faux buttermilk” (curdling regular milk with lemon
Juice or white vinegar to turn into a buttermilk substitution.)
  
**Diane’s Buttermilk Substitution:  I make a half batch each time and  combine 6 ounces of 2% milk and 2 ounces of heavy cream with 1 tablespoon of fresh lemon juice. Let sit for 10 minutes and then add to recipe. 

Recipe & Photos by: Diane Baker for Canning and Cooking at Home