Food & Party Planning Ideas
June Fun
June is an eventful month. The kids are out of school, summer will begin and Father's Day is just around the corner. Turn to Wilton for all of your baking needs to help you start your summer off right!
Fun Facts about the month of June:
Flower: Rose
Birthstone: Pearl
June's full moon is called
the Strawberry Moon
The first day of summer is
June 21st
Flag Day is June
14th
Tips for a Safe Summer
- Always use sunscreen with a sun protection factor (SPF) of at least 15 to protect your skin from the sun.
- Drink plenty of liquids, even if you do not feel thirsty, and take breaks in cool places.
- Be sure to carry bug spray in the car. What to Bring for Your Summer Picnic Take advantage of all the wonderful fresh summer fruits available by making our luscious Mixed Fruit Cobbler. This easy dish is sure to be a hit at your next picnic! What you will need: 9 x 13-inch Sheet Pan
Cinnamon Pastry:
1 1/2
cups flour
1
teaspoon sugar
1
teaspoon ground cinnamon
1/2
teaspoon salt
1/2 cup
shortening
5-6
tablespoons ice water
Fruit Filling:
4
Granny Smith apples (approximately 1 1/4 lb.) peeled, cored and sliced
4
Barlett Pears, peeled, cored, and sliced
1 pint
fresh blueberries
1 pint
fresh raspberries
2 cups
sugar
2/3
cups flour
2
tablespoons lemon juice
2
tablespoons butter
1 cup
chopped walnuts
2
tablespoons confectioners' sugar
Preheat oven to 350º F. To prepare pastry: combine flour, sugar, cinnamon, and salt in a medium mixing bowl. Cut in shortening with pastry blender until mixture is crumbly. Add ice water, 1 tablespoon at a time, and mix with a fork until mixture holds together in a ball. Roll pastry on a lightly floured surface to 13 x 12-inch rectangle, about 1/2-inch thick. Cut dough into eleven 13-inch strips. Cover with clean cloth while making filling. To prepare fruit filling: combine apples, pears, blueberries and raspberries in a large bowl. Combine sugar and flour and stir into fruit. Spread fruit mixture evenly into pan. Sprinkle with lemon juice and dot with butter. Criss-cross eight pastry strips over fruit mixture (cut two to fit short corners). Using remaining three strips, make an edge around the inside rim of the pan, folding over ends of strips. Combine walnuts and confectioner's sugar. Sprinkle over pastry. Bake 60-70 minutes or until pastry is crusty and filling is bubbly and thickened. Serve with whipped cream or topping, if desired.
Don't Forget - The Third Sunday in June is Father's Day
Make Dad feel special this Father's Day by making him our Hero Sandwich "Cake". This hearty sub sandwich is built with whole wheat bread, deli meats, and three kinds of cheese. It makes a perfect surprise for your Dad.
What you will need:
8 x 3 inch Round Pan
1 loaf (1 lb.) frozen whole wheat bread dough, thawed
1/4 lb. each thinly sliced roast beef, turkey and ham
1/4 lb. each thinly sliced provolone, Swiss and cheddar cheese
1 jar (6 oz.) roasted red peppers, drained
1/2 cup radish (or other) sprouts
4-5 large leaves leaf lettuce
Butter, softened
Horseradish to taste
Mayonnaise
Honey mustard
3 packages (8 oz. each) cream cheese, softened
Stuffed green olives or black olives (optional)
Spray pan with non-stick vegetable cooking spray. Form dough into 8-inch round loaf; press into pan. Cover and let rise 1-1 1/2 hours or until doubled in bulk. Bake at 350º F for 20-25 minutes or until bread sounds hollow when tapped. Cool 5 minutes; remove from pan. Cool thoroughly. Cut horizontally into 4 equal slices using serrated or very sharp bread knife. To assemble "cake": Line same pan with plastic wrap, letting enough wrap hang over sides to wrap bread. Spread bottom slice of bread with butter and horseradish mixture; top with roast beef, provolone cheese and roasted red peppers. Spread second slice of bread with butter and horseradish and place it butter/horseradish-side down, over roast beef layer. Spread top of this second bread slice with mayonnaise; top with turkey, Swiss cheese and sprouts. Spread third slice of bread with mayonnaise and place mayonnaise-side down, over turkey layer. Spread top of this third bread slice with honey mustard; top with lettuce, ham and cheddar cheese. Spread cut side of loaf top (fourth slice) with honey mustard and place, mustard side down, over ham layer. Place assembled "cake" in plastic wrap-lined pan and bring wrap up around "cake" to cover it. Refrigerate 3-4 hours or overnight. To make "cake" more compact and easier to ice, during refrigeration place a large pan over top of the 8-inch pan and weigh it down with heavy objects such as cans of food. To ice "cake", beat cream cheese with electric mixer until light and fluffy. Remove "cake" from pan and place on serving board. Spread top and sides of cake with cream cheese. Garnish with olives if desired.
