The weather is getting cooler, and the leaves are already starting to change, but we’re enjoying the last of summer for the long weekend with all the summer tastes. Nothing says summer at the lake like a bowl of freshly picked raspberries, strawberries, saskatoons, or anything with rhubarb!
Keeping the Fresh Summer Tastes at the Lake
Here at Lakestyle, it isn’t uncommon to send the kids outside when they wake up, with a bucket each, to pick a fresh supply of raspberries for breakfast. When the kids were younger, they would return with sticky sweet faces, full bellies and a few squashed berries at the bottom of their buckets. Perfect way to make lake memories. As the kids have grown, they have started returning to the cabin with fuller buckets, but they haven’t completely lost the habit of snacking during the pick. The comments upon returning often involve the notion of “one for the bucket, two for me”.
Berries on ice cream, mixed into muffins or baked into a pie…. Everyone has a favourite way to enjoy the bounty of summer at the lake. Whether you are entertaining guests on your sunny dock or sitting around a great campfire, here are a few of our best recipes to share with your family and guests in that will remind you of summer tastes at the lake all year long!
Raspberry Muffin Recipe
Makes 12 muffins
Prep Time 25 minutes
Baking Time 18-25 minutes
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla
1 cup sour cream
2 cups cups fresh raspberries (frozen works too!)
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
Powdered sugar (optional)
Preheat oven to 350 degrees F. Grease muffin tin or line with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
In a large mixing bowl, cream together until light and fluffy, the ½ butter and the 1 cup granulated sugar. Beat in eggs and vanilla just until combined. Alternately add flour mixture and sour cream, stirring just until mixture is moistened.
Spoon half of the batter into the prepared muffin cups, filling each about one-third full. Top with half of the berries. Spoon the remaining batter into cups, filling each about two-thirds full. Top with the remaining berries. In a small bowl stir together the 1 tablespoon granulated sugar and the cinnamon; sprinkle evenly over muffin batter.
Bake for 18 to 25 minutes or until golden brown and tops spring back when lightly touched. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. If desired, sprinkle with powdered sugar. Serve them warm for extra yummy-ness.
Let muffins cool on a wire rack. Store cooled muffins in an airtight container in the refrigerator for up to 3 days. To reheat, wrap muffins in foil. Heat in a 350 degrees F oven for 12 to 15 minutes or until heated through.
Strawberry Raspberry Cobbler Recipe
Prep Time 25 minutes
Baking Time 60 minutes
3 cups strawberries, thickly sliced
2 cups raspberries
2 Tablespoons sugar
4 Tablespoons butter
2 cups flour
2 teaspoon baking powder
1 ½ cups sugar
2 cups milk
Grease a 9×13″ pan. Place sliced the strawberries and the raspberries in the pan. Sprinkle berries with 2 Tablespoons of sugar. Dot the berries with small pieces of butter.
In a medium bowl, mix the flour, baking powder, sugar, and milk until just combined. Pour the batter evenly over the berries.
Bake at 350 for 1 hour, until golden brown. Serve warm with a big scoop of vanilla ice cream.
Rhubarb Pie Recipe
Pie Crust Ingredients:
3 cups all-purpose flour
1 teaspoon sugar
½ cup cold solid vegetable shortening, cut into 4 pieces
½ cold butter, cut into 8 pieces pieces
½ cup plus 1 tablespoon ice water
1/4 cup plus 2 tablespoons quick-cooking tapioca
1 1/2 cups sugar
Pinch of freshly grated nutmeg
2 pounds rhubarb (stalks only), cut into 1-inch lengths
1/2 teaspoon finely grated lemon zest
2 tablespoons unsalted butter, cut into small pieces
Directions for Pie Crust:
Using a pastry tool or food processor, combine the flour, sugar and salt.. Add the vegetable shortening and cut/combine, until the shortening is the size of peas. Add the butter andcut.combine, until the butter is the size of peas. Pour the ice water evenly over the top. Replace the lid andcut/combine, just until moistened.
Transfer the pastry to a lightly floured work surface and knead several times, just until it comes together. Divide the pastry in half and pat it into two 6-inch disks; wrap the disks in plastic and refrigerate until firm, at least 30 minutes, or overnight, or freeze.
Directions for Filling and Pie Assembly:
Preheat the oven to 350°. Set a baking sheet lined with foil on the bottom rack. Mix together the tapioca, sugar and nutmeg in a small bowl.
In a large bowl, toss the rhubarb with the tapioca mixture, lemon zest and the remaining 1 1/4 cups of sugar. Let stand for 10 minutes, or until slightly juicy.
Spoon the rhubarb and any accumulated juices into a 9-inch glass pie plate lined with 1 round of the Pie Crust. Dot the filling with the butter. Lightly brush the rim of the pastry with water. Position the rolled-out top crust over the filling; press the edges together to seal. Trim the overhang to 1/2 inch, fold it under itself and crimp decoratively. Make sure to add some decorative vents to the top crust to allow steam/moisture to vent adequately from this pie.
Bake the pie in the center of the oven for 1 1/2 hours, or until the filling is bubbling and the crust golden. Cover the edge with foil strips halfway through to prevent overbrowning. Transfer to a wire rack and let cool for at least 4 hours.
Happy Cooking from Lakestyle!
Enjoy your time and fresh tastes with these recipes while living your lake life!
Lakestyle is a company founded on a desire to help people fulfill their lake lifestyle dreams. By utilizing easy to maintain dock systems and accessories, people are able to spend less time working and more time having fun! Check us out at www.lakestyle.ca, follow us on Facebook, Instagram and Twitter @LakestyleCA!