A "No Bake" "No Brainer" Summer Cake

Searching for a summer dessert recipe for our June Great Backyard Month gathering at Hidden Valley RV Park, I found countless ideas online but all seemed too heavy for a hot day.  I found a few great ideas though.  My favorite type of recipe for any season is a "no bake." I have become an aficionado of "no bake" foods and desserts for a few reasons.

• With many foods you retain more nutrients if they are in their natural, whole state.  
• They also tend to be less calorie stuffed.  Just looking at a rich dessert adds to my belly.
• You don't find many occasions where flour is used in a "no bake" recipe (I'm trying to use less flour)
• Saves preparation time (I'm the quick order type cook) 
• Texas is just too hot to be turning on the oven in the summer (yeah, sometimes triple digits.)

I found one recipe with two variations, one more healthy than the other, that topped the list in all of the above points.  TaaDaa!  Watermelon Cake.  And here it is with directions and ingredients:

That's right, all the ingredients and directions in one photo.  Now that's my definition of easy.
Note: I prefer using seedless watermelon if available.

The 'icing' on the cake is where the variation is available.  Quick and easiest is using cool whip.  It's texture is plenty thick and it stands up well to a little bit of heat while serving the cake. Note: not a whole food and not very healthy. You may also use freshly whipped heavy cream.  Here's a couple hints to make the whipped cream stiffer so it will work better to spread on a cake:

Putting the mixer bowl and whisk attachment in the refrigerator to get it cold is helpful. I use 1 cup of heavy cream cold from the frig, 2 Tbsp of powdered or granulated sugar and, if desired, a half tsp of  vanilla, almond or coconut extract Add all the ingredients in a mixer.  Then whip first on low, then on high until you have peaks.
Keep checking the stiffness of your whipped cream because you can get it to different levels. Voila! That’s it!
Note: Stop at soft peeks if you are using it for just a topping of a dessert. Make it a stiffer if you are going to use it on a cake.  You may double the first two ingredients if you need a big batch.

But I found a recipe for an even healthier but a bit more time consuming, unless you do part of the recipe in advance.  Instead of the whipped cream, I often use this healthy alternative, coconut whipped cream.  You can make this up to a week in advance so that when you put the cake together the prep time is very minimal.

Use your imagination for substitutions on the cream toppings and side decor.  Granola can be used instead of almonds or you can use pieces of cantaloupe, honeydew melon or pineapple slices, cut into stars or other shapes with tiny candy cutters and held in place by toothpicks. 

The cake does well in the refrigerator over night if you want to prepare it the day before but in that case, put a piece of paper towel under the melon to soak up any liquid that comes out of the melon overnight.

Do you have any cool and easy summer recipes to share?  Drop in some ideas in the comments below.

Teri Blaschke is the RV Park operator of family owned HiddenValley RV Park in San Antonio, TX and writer of the park blog “A Little Piece of Country in San Antonio.” Teri contributes to various other blogs with a focus on either travel or social media and how it relates to the outdoor hospitality industry but her passion is serving the RV travel community by providing a memorable RV camping experience and growing the Hidden Valley RV family.  Connect with us on Google+, Facebook, Pinterest and Twitter@HiddenValleyRV

Bermuda Boys Loquat Liquor

During the winter of 2011 we had a visit from Ron and Sally Boys traveling in their 5er from FL.  They called themselves the Bermuda Boys because they lived in Bermuda for a time.  Because our yard had a soon to bloom loquat tree we got to talking about a recipe they concocted for Loquat Liquor. 

First, what's a loquat?  This unusual fruit grows in semi-tropical climates and has evergreen foliage in most places.  For years I would just use this fruit by plucking it straight from the tree, biting off a piece, sucking out the seeds, spitting them out, then savoring the remaining sweet, tangy flavor of the inner flesh.  If eaten early during the season the skins are tender and easily palatable but late in the season the skins tend to be a bit more tough so many prefer to just suck out the flesh and discard the skins. To me the fruit is similar to an apricot.


The seeds, like several other fruit seeds, have a small amount of arsenic in them but they are used by many to make liquors that are reputed to taste like amaretto, an almond based drink.  I've not seen these fruits in stores anywhere I've lived but understand they can be found in specialty stores or in places where they grow plentifully.

Our April harvest was a bumper crop just waiting to be tried in the liquor.

So without further ado, here is the famous Bermuda Boys Loquat Liquor Recipe (they told me I could share):

• Glass Bottle (I used a gallon pickle jar) 
• equal parts of Vodka and sugar (rock sugar is best but I just used regular sugar)
• washed loquats with the seeds in

That's it.  Make sure that the vodka sugar mixture covers the fruit.  Let this mixture sit, covered and in the dark for 6 months.  Take off the liquid and bottle.

There was one last instruction from Sally.  "Sit down before you sample this."  She also suggested dipping the "pickled" loquats in chocolate for a special treat.

I put mine up in early April and will be "uncorking" the jar in October and will follow with an update.

UPDATE:  OM Goodness.  This liquor has no taste what so ever of a heady liquor but only the sweetness of it's fruit base and a bit of an after result, a euphoric lightness of mood.  If you stop by the registration house,  I'll be glad to share.

Teri Blaschke is the RV Park operator of family owned HiddenValley RV Park in San Antonio, TX and writer of the park blog “A Little Piece of Country in San Antonio.” Teri contributes to various other blogs with a focus on either travel or social media and how it relates to the outdoor hospitality industry but her passion is serving the RV travel community by providing a memorable RV camping experience and growing the Hidden Valley RV family.  Connect with Teri on Google+, Facebook, Pinterest and Twitter@HiddenValleyRV and our RV Country Daily Magazine and don't forget to Say hello to the voice of Hidden Valley 

What's So Good about a Pineapple?

 
If you're like me, you're always thinking of more ways to include fruit in your daily diet.  I like fruit but it so often gets over ripe in my refrigerator before I get around to eating it.  I just don't get in the fruit mood.  There are 2 exceptions to this.  One is watermelon, (think I could eat a whole one in one sitting) and the other is the

subject of today's post,  the simple pineapple.  Actually there are several reasons that the pineapple is unique and NOT so simple.

It probably initiated from Brazil and Paraguay and eventually made it's way to the Caribbean where Columbus "discovered" it and brought in back to Europe.  

It's a member of the bromeliad family and only produces one fruit in it's lifetime.  It is extremely rare that bromeliads produce edible fruit. The pineapple is the only available edible bromeliad today.

It is a multiple fruit. One pineapple is actually made up of dozens of individual flowerettes that grow together to form the entire fruit. Each scale on a pineapple is evidence of a separate flower.

According to my research pineapples stop ripening the minute they are picked and no special way of storing them will help ripen them further.  It seems to me that as they sit on the counter they tend to get sweeter but all I've read says this is not true,  How can you pick a ripe one?  Color is relatively unimportant in determining ripeness.
Choose your pineapple by smell.  If it smells fresh, tropical and sweet, it will be a good fruit.

The more scales on the pineapple, the sweeter and juicier the taste.

After you cut off the top (or better yet twist it off), you can plant it.
It should grow much like a sweet potato will.  According to the website BUZZLE this is the best procedure:

Courtesy of  Buzzle: http://www.buzzle.com/articles/growing-pineapple-plants-how-do-pineapples-grow.html

Choosing a Pineapple: The pineapple that you have chosen for growing at home need to be brownish in color; leaves must be green. Avoid using pineapples that have yellowish leaves.
Preparing the Crown for Rooting: The pineapple plant is commonly cultivated from the crown. It is advisable to pull off the crown from the fruit by twisting it; this way, the crown comes out clean without any flesh adhering to the base. Removing the lower leaves reveals the base of the crown. You may find a few short roots at the base.
Rooting: The process of rooting requires the crown to be kept immersed in water for about 3 weeks. You will have to replace the water in the container regularly.
Planting: The process of planting the pineapple crowns begins with selecting a proper soil medium for its growth. Also, the layers in which these media are arranged holds great importance. For example, the bottom layer is formed of pebbles which allow proper drainage of water. Above this layer, you should spread soil that is mixed with a medium like perlite. Crown should be planted in this layer of soil and then the soil watered. It takes about 6 weeks for the roots to gain hold in the soil. By the end of 2 months, the pineapple plant gets firmly rooted in the soil.

This delicious fruit is not only sweet and tropical; it also offers many benefits to our health. Pineapple is a remarkable fruit. 

• It is valuable for easing indigestion, arthritis or sinusitis.
• The juice has an anthelmintic effect; it helps get rid of intestinal worms. 
• Pineapple is high in manganese, a mineral that is critical to development of strong bones and connective tissue. A cup of fresh pineapple will give you nearly 75% of the recommended daily amount. It is particularly helpful to older adults, whose bones tend to become brittle with age.
• Bromelain, a proteolytic enzyme, is the key to pineapple's value. Proteolytic means "breaks down protein", which is why pineapple is known to be a digestive aid. It helps the body digest proteins more efficiently. 
•  Bromelain is also considered an effective anti-inflammatory.Regular ingestion of at least one half cup of fresh pineapple daily is purported to relieve painful joints common to osteoarthritis. It also produces mild pain relief.
• Fresh pineapple is high in Vitamin C and because of the Bromelain, it has the ability to reduce mucous in the throat.  It is commonly used in Europe as a post-operative measure to cut mucous after certain sinus and throat operations.
•  Pineapple is also known to discourage blood clot development. This makes it a valuable dietary addition for frequent fliers and others who may be at risk for blood clots.
• An old folk remedy for morning sickness is fresh pineapple juice. My daughter-in-law said it really works! Fresh juice and some nuts first thing in the morning often make a difference.
• It's also good for a healthier mouth. The fresh juice discourages plaque growth.

So, no matter how you cut it up, juice it or add it to salads and other cold dishes, fresh pineapple is a miracle fruit.  No wonder we like it so much. 

Let's put together some favorite recipes with ineapple to celebrate this tropical delight.  You can add your favorites in the comments or send them for future publication to info@HiddenValleyRV.net.

Teri Blaschke is the RV Park operator of family owned HiddenValley RV Park in San Antonio, TX and writer of the park blog “A Little Piece of Country in San Antonio.” Teri contributes to various other blogs with a focus on either travel or social media and how it relates to the outdoor hospitality industry but her passion is serving the RV travel community by providing a memorable RV camping experience and growing the Hidden Valley RV family.  Connect with Teri on Google+, Facebook, Pinterest and Twitter@HiddenValleyRV and our RV Country Daily Magazine and don't forget to Say hello to the voice of Hidden Valley 

Sweet But Healthy...Is it Really So?

Is it possible that one recipe can be a breakfast, brunch, lunch, dinner, snack, AND dessert food?  Just ask Luana who provided just such a dish for our Spring Fling BBQ Potluck.  It was the perfect accompaniment to the heavy brisket and beans main dish and the few leftovers were devoured by my teen daughter, who never eats breakfast, for breakfast.  What is this miracle dish?  Luana calls it Grape Salad, but we call it Sweet, Tart and Crunchy.

Here's Luana's version:

4 pounds of seedless grapes, washed, cut in halves, quarters or whole and dried in a colander.  (I shopped for small sized grapes and left them whole.)

Dressing:
8 oz cream cheese
8 oz sour cream ( I substituted vanilla yogurt)
1/2 c white sugar (with the yogurt I only added the sugar to taste at the end-about 1/8 c)
1 tsp vanilla (I omitted this since I used the vanilla yogurt)

Topping:
1/2 c brown sugar
1/2 c pecans (or walnuts)

In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.  Made the day before, the brown sugar makes the sauce taste like caramel. You can use less brown sugar, if you wish.

Fruity, Gooey and Warm

While S'Mores are traditional bonfire fare, these STUFFED GRILLED BANANAS are a somewhat healthier and very unique alternative. A little advance thought into choosing your favorite toppings and fillings and having them on hand will make this your "go to" dessert for an evening by the fire with friends and family. Add to the deliciousness, the fact that there are no dishes or clean up...and that's my kind of food. It's been a long time addition to our bonfires at Hidden Valley cause we never know how many will show up and you can always use leftover bananas so there's no waste.

Put together some topping ideas: peanut butter, chocolate or toffee chips or broken chocolate bar bits, coconut, nuts, berries, mini marshmallows or caramel bits. Have enough bananas for one banana per person. I promise they won't want to share. Slit the bananas in half lengthwise, but be careful not to cut all the way through to the bottom. Spread apart the peel a bit and stuff full of the toppings. Place on a foil lined grill for about 5 minutes, or until the bananas are heated and the toppings are softened and melty.

Alternatively, you can wrap it in the foil with the top slightly open and lay it safely on a side portion of a fire pit. We've even done them on a marshmallow roasting fork. With this method I like to roast it alone over the fire first then after the skin turns a little dark (a couple minutes) remove fork from the fire, slit fruit in half, adding the toppings. They melt almost immediately but a few extra seconds of roasting over the fire will finish the job. With kids among us, the final roasting can be foregone in the interest of not losing your fruit in the fire with all those luscious toppings.


 
Grab a spoon and scoop away.

Keep this a secret but I'm not above sticking one of these in the microwave, no foil of course.


Aren't these scrumptious?

Cheesecake in Natural Containers

 

These are to die for and can be made in just a few minutes for a quick elegant dessert. Great for a potluck or as snacks on Super Bowl Sunday too. 

You need: 

dozen or more large strawberries
8 oz cream cheese (I used low fat)
8 oz cool whip
2-4 TBSP powdered sugar
1-2 tsp vanilla
1/2 C graham cracker crumbs
Chocolate syrup, melted chocolate or shaved chocolate (optional)

• Cut out the stem, making a little hollow in the top of the berry.

• Mix softened cream cheese,cool whip, powdered sugar and vanilla. 

• Put the mixture in a ziploc bag and cut off a small corner to pipe the filling inside. 

• Top with graham cracker crumbs or dip in upside down.

You can leave out the cool whip if you like, I think it's a bit heavy with just the cheese, but that's just me :) I think for a romantic dessert I might dip them in chocolate, or maybe drizzle chocolate on them.  A mint leaf also dresses them up.

I always want to experiment with how well or long they will store in the refrigerator but they're always scarfed up with no leftovers. So i you have any leftovers,  let me know how they taste the next day.  I won't hold my breath.  hehe!

Eat Your Veggies

In Texas we're all meat and potato folks but the benefits of fruits, veggies and grains are endless and making one day a week meatless can avail us of many of the benefits in the chart below.  I printed a copy and keep it on the refrigerator for reference and I'm planning to make Monday's meatless.  What about you? This chart is awesome!  Everyone can use it.  Please pass it on to others.  Share this Chart with everyone   Apples Protects your heart Prevents constipation Blocks diarrhea Improves lung capacity Cushions joints Apricots Combats cancer Controls blood pressure Saves your eyesight Shields against Alzheimer's Slows aging process Artichokes Aids digestion Lowers cholesterol Protects your heart Stabilizes blood sugar Guards against liver disease Avocados Battles diabetes Lowers cholesterol Helps stops strokes Controls blood pressure Smooths skin Bananas Protects your heart Quiets a cough Strengthens bones Controls blood pressure Blocks diarrhea Beans Prevents constipation Helps hemorrhoids Lowers cholesterol Combats cancer Stabilizes blood sugar Beets Controls blood pressure Combats cancer Strengthens bones Protects your heart Aids weight loss Blueberries Combats cancer Protects your heart Stabilizes blood sugar Boosts memory Prevents constipation Broccoli Strengthens bones Saves eyesight Combats cancer Protects your heart Controls blood pressure Cabbage Combats cancer Prevents constipation Promotes weight loss Protects your heart Helps hemorrhoids Cantaloupe Saves eyesight Controls blood pressure Lowers cholesterol Combats cancer Supports immune system Carrots Saves eyesight Protects your heart Prevents constipation Combats cancer Promotes weight loss Cauliflower Protects against Prostate Cancer Combats Breast Cancer Strengthens bones Banishes bruises Guards against heart disease Cherries Protects your heart Combats Cancer Ends insomnia Slows aging process Shields against Alzheimer's Chestnuts Promotes weight loss Protects your heart Lowers cholesterol Combats Cancer Controls blood pressure Chili peppers Aids digestion Soothes sore throat Clears sinuses Combats Cancer Boosts immune system Figs Promotes weight loss Helps stops strokes Lowers cholesterol Combats Cancer Controls blood pressure Fish Protects your heart Boosts memory Protects your heart Combats Cancer Supports immune system Flax Aids digestion Battles diabetes Protects your heart Improves mental health Boosts immune system Garlic Lowers cholesterol Controls blood pressure Combats cancer Kills bacteria Fights fungus Grapefruit Protects against heart attacks Promotes Weight loss Helps stops strokes Combats Prostate Cancer Lowers cholesterol Grapes Saves eyesight Conquers kidney stones Combats cancer Enhances blood flow Protects your heart Green tea Combats cancer Protects your heart Helps stops strokes Promotes Weight loss Kills bacteria Honey Heals wounds Aids digestion Guards against ulcers Increases energy Fights allergies Lemons Combats cancer Protects your heart Controls blood pressure Smooths skin Stops scurvy Limes Combats cancer Protects your heart Controls blood pressure Smooths skin Stops scurvy Mangoes Combats cancer Boosts memory Regulates thyroid Aids digestion Shields against Alzheimer's Mushrooms Controls blood pressure Lowers cholesterol Kills bacteria Combats cancer Strengthens bones Oats Lowers cholesterol Combats cancer Battles diabetes Prevents constipation Smooths skin Olive oil Protects your heart Promotes Weight loss Combats cancer Battles diabetes Smooths skin Onions Reduce risk of heart attack Combats cancer Kills bacteria Lowers cholesterol Fights fungus Oranges Supports immune systems Combats cancer Protects your heart Straightens respiration   Peaches Prevents constipation Combats cancer Helps stops strokes Aids digestion Helps hemorrhoids Peanuts Protects against heart disease Promotes Weight loss Combats Prostate Cancer Lowers cholesterol Aggravates  Diverticulitis Pineapple Strengthens bones Relieves colds Aids digestion Dissolves warts Blocks diarrhea Prunes Slows aging process Prevents constipation Boosts memory Lowers cholesterol Protects against heart disease Rice Protects your heart Battles diabetes Conquers kidney stones Combats cancer Helps stops strokes Strawberries Combats cancer Protects your heart Boosts memory Calms stress   Sweet potatoes Saves your eyesight Lifts mood Combats cancer Strengthens bones   Tomatoes Protects prostate Combats cancer Lowers cholesterol Protects your heart   Walnuts Lowers cholesterol Combats cancer Boosts memory Lifts mood Protects against heart disease Water Promotes Weight loss Combats cancer Conquers kidney stones Smooths skin   Watermelon Protects prostate Promotes Weight loss Lowers cholesterol Helps stops strokes Controls blood pressure Wheat germ Combats Colon Cancer Prevents constipation Lowers cholesterol Helps stops strokes Improves digestion Wheat bran Combats Colon Cancer Prevents constipation Lowers cholesterol Helps stops strokes Improves digestion Yogurt Guards against ulcers Strengthens bones Lowers cholesterol Supports immune systems Aids digestion