Tag Archives: summer recipes

Cool (and EASY) Summer Recipe

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LWC Secretary Claire Regan knows how to take the work out of summertime meals – she combines it all in one easy piece of foil and pops it on the grill. The beauty of this quick fix for dinner (or lunch) is that any number of ingredients can be combined and the solution never grows old.

In Claire’s case, she likes to cut up her favorite veggies (and in Litchfield, whether you grow your own or rely on our fabulous farm stands, you will enjoy fresh vegetables all summer long), throw a couple of slices of cheese in a sprayed foil pouch, with a little bit of whatever type of meat (or seafood) she desires. Wrap it up and cook it on the grill to your preferred level of tenderness and what Claire calls “doneness.” ENJOY!

Give it a shot and let us know what combos you enjoy most!

By the way, we hope you’ll save the date for our annual fall open house event:

Tuesday, September 13, 2011 ~ 6:30 pm at Stage Crossing Clubhouse (behind Aaron Cutler Memorial Library) in Litchfield. We invite all Litchfield area women to join us for a social evening to learn more about Litchfield Women’s Club and enjoy a fabulous wine talk and tasting by Paula Doucette of Bella Vino Specialty Wines and Gourmet.

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Cool Summer Recipe Series: Fabulous Blueberry Coffee Cake

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Just in time for Litchfield’s delicious blueberry harvest – a fabulous blueberry coffee cake recipe from LWC co-president Jean White, who said she got this recipe from a Seattle, WA-area restaurant. ENJOY!

Anthony’s Blueberry Coffee Cake

  • ¾ cup butter at room temperature
  • 1 ½ cups sugar
  • 3 eggs
  • 3 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ½ teaspoon vanilla
  • 2 cups fresh blueberries

Cream butter and sugar until light and fluffy.  Add eggs and beat. Mix flour, salt and baking powder.  Add vanilla to milk. Alternately add milk and flour mixture to batter and beat until smooth. Mix 1 ½ cups of blueberries to batter by hand.  Pour into greased 9×13 baking pan and sprinkle with crumb topping and remaining blueberries.  Bake at 350 degrees for 40 to 45 minutes.  Test center with toothpick to be sure it is done.  Center will remain slightly soft.  Especially good when served warm.  Keep covered in refrigerator for moistness.  It freezes well also.

Crumb Topping

  • ¾ cup flour
  • ½ teaspoon cinnamon
  • ½ cup sugar
  • 1/3 cup butter

Combine flour, sugar and cinnamon.  Cut in butter in ½” pieces and work in with a fork until crumbly

– Jean White