Olallieberry Cake

Ooh la la,  olallieberries.

After the jam

and before the syrup

came the cake.

Dense and rich and studded with berries, this cake is a winner.  Even though it's topped with a powdered sugar glaze, I believe you can still sneak a piece and call it breakfast.  It has fruit in it, for heaven's sake. 

That totally counts.

OLALLIEBERRY CAKE
2 c. sugar
1 c. butter
4 eggs
1 c. buttermilk (I use regular milk and squeeze in the juice from one or two lemon wedges; stir and let sit a few minutes before using)
1 t. vanilla
4 3/4 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 c. fresh (or frozen) berries

GLAZE:
1 1/2 c. powdered sugar, sifted
1 T. (plus more, as needed) milk

In large bowl, cream sugar and butter.  Add eggs one at a time, beating well after each. 
If you're using this substitute for buttermilk, measure out the milk now and squeeze in the lemon juice.  Add vanilla and set aside.  
In separate bowl, mix together flour, baking powder, soda, and salt.  To the butter mixture, add some of the flour mixture, then some of the buttermilk, stirring well after each addition.  Alternate adding the dry and liquid ingredients until all have been incorporated into the batter.  Fold in the berries. 
Spread in greased and floured 10-inch Bundt pan.  Bake at 350 for 1 hour 15 minutes.  Cool in pan 10 minutes, then remove from pan.  Cool comletely.  (I can never make myself wait, but diligent student that I am, I pass on the wisdom anyway.) Stir together powdered sugar and enough milk to make a drizzling consistency and drizzle over the cake.  Delicious.

This recipe was clipped from a magazine; my guess is it was from Better Homes and Gardens.

Any berry picking going on in your neck of the woods?



Norwegian Rhubarb Soup Revisited

Turns out you can make Norwegian Rhubarb Soup in California, too. 
Though your meringues might bear a strong resemblance to amoeba.

Or maybe that's just me.

Norwegian Rhubarb Soup

If you've never had rhubarb before, you're in for a treat.

If you've had rhubarb lots of times before, you're still in for a treat.

This fruity dessert soup, served cold, has a wonderful orange undertone with a hint of cinnamon.  It's not hard to make, and it's so delectable I would suggest doubling the recipe.  The Norwegian master chef, shown here, 

says it should serve six to eight, but I have a feeling Kahuna and I could dust this off handily all by ourselves.  It is that good.

The garnish, you may notice, is a strawberry, mint leaf, and meringue.  These are optional; if you have the time, the meringue makes a nice touch.  But if you have time to make only the soup, feel free to serve it meringue-less.

 Try this.  Not kidding.

RHUBARB SOUP
4 c. diced rhubarb (cut into pieces 3/4-inch to 1-inch long)
4 1/2 c. water, divided
1 c. sugar
1 t. grated orange peel
1 orange peel (section off the peel in large pieces; you will fish it out of the soup later)
1 cinnamon stick OR 1/4 t. ground cinnamon
2 T. cornstarch
1/2 t. vanilla
(optional) 2 T. Grand Marnier (with the yellow cord around the neck, if you have it; otherwise regular Grand Marnier or other orange flavored liqueur)

In large pot, place rhubarb, 4 c. of the water, sugar, orange peel (both grated and large pieces), and cinnamon.  Boil for one minute.  Reduce heat and simmer 20 minutes. 

Mix cornstarch into 1/2 c. water.  Stir into soup until it thickens slightly, stirring constantly.  Remove from heat.  Add vanilla.  Add liqueur if using.  Let cool and cover with plastic, refrigerating until chilled.  Remove cinnamon stick and large orange peels and serve, garnished with whole strawberry, a mint leaf, and a small meringue island, if desired.

MERINGUE ISLAND (optional garnish)
3 egg whites
6 T. sugar
4 c. milk

Beat egg whites; add sugar gradually.  Boil milk, drop in egg mixture by soup spoonfuls; turn, and drain.

This Chocolate Idea Looks Promising

Look what I saw at the airport in Amsterdam.
It's a hot chocolate mug that includes a wooden spoon (the kind you get when you order a chocolate malt ice cream cup at the ball game), embedded in a big ol' hunk of chocolate.

Have I mentioned that I love the Amsterdam airport?

Garden Goodness

I went out to the garden to pick these
and was momentarily blinded by these.

Aren't they beautiful?

Our first crop ever.

From these five trees.
Sigh.  God is good.

On another note:  Garlic fries.  Kahuna and I shared a stack of these at the San Francisco Giants game the other night.  I've never made them myself.  Have you?  The closest I've come is these garlic mashed potatoes.  But I'd love to give the fries a try.

Because we have plenty of this (garlic).  Which could use a little weeding, I'm just now noticing.

I'll get right on it.  Right after I try a new recipe for strawberry shortcake.  See replies to post, below, for strawberry shortcake ideas.

Strawberry Shortcake

I am sorry to report that sometimes a low-fat, low-sugar, low-calorie strawberry shortcake bears a disappointing resemblance to a hockey puck.

Does anyone have a great shortcake recipe to share?