Are you Jammin’?

Marci Seither — Fri, 11 Aug 2017 00:57:27 +0000

As if a great shortbread cookie wasn’t good enough. Add some homemade jam and the taste is HEAVENLY!

I just came back from visiting my son and his beautiful wife, whom I lovingly refer to as my bonus girl. They just moved into an adorable little home they built and being a few states away I was only able to see the progress on pictures.

Now, I was going to spend time with them for a few days and one of the things Roxanne requested was that I show her how to make jam. A girl after my own heart!

What a perfect way to spend time together, cutting, stirring, and measuring. Then the final bonus came with the tasting! I had never made Rhubarb jam before my visit and I will tell you what, it won’t be the last time. It was so amazingly good.

We also walked to the local farmers market and bought a dozen maple and bacon doughnuts and a lug of farm fresh peaches. YUM!

So not only did we make rhubarb jam we also cut up most of the peaches and made several batches of peach jam as well. The colors of both jams were picture perfect!

When homemade jam is this gorgeous you just want to stare at it and savor every small morsel.

GO TO THE NEXT PAGE FOR INGREDIENTS AND DIRECTIONS.

Quick Tip: If you don’t have homemade jam, go ahead and buy some at the store. It might be fun to try two different kids and see which one you like best!

Photo and Recipe courtesy of Food Network Kitchen

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You Don’t Even need to Turn On Your Oven For This Summer Dessert!

Marci Seither — Fri, 21 Jul 2017 01:39:21 +0000

So easy your kids..or grandkids..could make this!

One of the best things you can do is teach your kids how to cook! Seriously, I am amazed at how unprepared young adults are to head out into the world because of their lack of basic life skills.

Teaching kids young how to make simple recipes gives them a sense of confidence and helps to develop other skills as well such as following directions and measuring.

This recipe doesn’t even require any cooking or baking!

So whether you are 6 or 60 you can put this together and be amazed at the response. It really is that good. And not having to heat up the kitchen on a hot summer day? Well, that is Okay with me!

Here is what Julie of Julie’s Eats and Treat has to say about this recipe.

It’s STRAWBERRY season! Can I get a “Heck Ya” from you guys out there? Scream it! Dance it! You know you love it.

GO TO THE NEXT PAGE FOR INGREDIENTS AND DIRECTIONS.

Quick Tip: You can also sub out Cool-whip for real whipped cream. Just a preference but feel free to do whatever you love most!

Recipe and photo courtesy of Julie’s Eats and Treats

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Mocktails Anyone? I will have what she is having!

Marci Seither — Thu, 15 Jun 2017 20:07:24 +0000

Break Out The Blender and Be Your Own Bartender.

The first time I heard the word mocktail I thought it was someone making a joke, but the reality is that not everyone wants a drink.

Some of the best flavors combined usually have a shot of something that has the word proof associated with it. Time to re-think, re-package and re-name some of those amazing combos and face it the word smoothie just isn’t very sexy.

And Bartending? It never got easier..especially when you serve this with Strawberry-Lemon Crumble bars, Rice Krispy bars, Chocolate Salted Carmelo bars. I think you get the picture!

So Mocktail party on! Whether you are pregnant, driving, want a non-alcohol option, or serving something to your kids that is as healthy as it is beautiful, get your party started!

This is what Ashley of Baker By Nature has to say about her super cool recipe.

Fruit smoothie purists, this one is for you! This stunning drink is made up of frozen strawberries, chunks of sweet mango, fresh squeezed orange juice, and a splash of water – that’s it!

GO TO THE NEXT PAGE FOR LIST OF INGREDIENTS AND DIRECTIONS.

Quick Tip; when fruit is in season go ahead, stock up and freeze for later.

Recipe and photo courtesy of Ashley at Baker by Nature.

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“Crepe” must be French for Ohh LA LA!

Marci Seither — Thu, 15 Jun 2017 18:24:24 +0000

Everyday is worth celebrating. Make this TODAY!

Pancakes were pretty standard in our family when I was growing up. In fact my dad was the Pancake King and and could make any image, shape, and object into his rendition of a pancake.

Some, I have to admit, looked amazing and we loved seeing what he came up with. Others looked a little on the Picasso side, but trying to guess what was on our plate before we poured on the maple syrup was always the best part.

Crapes are something we rarely had. I am not sure if it was because they were more of a dessert than a breakfast, or if my dad could’t make shapes out of them. I am a huge fan.
With strawberry season in full force, seriously just bought several baskets on sale at the grocery store for 99 cents each, who can resist making things that highlight that amazing fruit!

My daughter, Emma, is an awesome crepe maker. I think this recipe is one that she would totally approve of, in fact, I think I will surprise her and make some for their family the next time they visit!

When I found this recipe for strawberry filled crepes I decided to share it as is. I will often add a splash of white wine or a nice Pinot but as far as liquer, I will leave that up to your personal preference. Leave it in. Take it out. Whatever floats your apron up run with it.

This is what Karina of Cafe Delites has to say about her recipe.

These Crepes….these crepes! These Crepes with their hint of Vanilla…and those Strawberries with the hint of Orange liqueur, and that cream with a hint of love; have been all I can think about… I’m so in love with Strawberries and Cream.

GO TO THE NEXT PAGE FOR THE INGREDIENTS AND DIRECTIONS.

Quick Tip: If strawberries are not in season, go ahead an replace with other fresh fruit or even a mix of fruit. Imagine raspberries and blueberries! Not sure how to say Yummo in French!

Photo and recipe courtesy of Karina of Cafe Delites

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Classy and Sassy. This Dessert Really Struts It’s Stuff.

Marci Seither — Fri, 09 Jun 2017 06:22:57 +0000

Do Not Leave the Farmer’s Market Without Buying Some of These Ingredients!

I love berries. All berries. From canning strawberries fresh from the field to making blackberry cobbler with berries picked in the morning. Sometimes it is hard to decide which berry to centerpiece. Well, the wondering is over. This tart has it all. Literally.
The marscarpone filled tart is topped with whatever berries are in season.

Have you watched the Great British Baking Show? I am totally addicted, like ants on a doughnut. I just cannot get enough of the different baking challenges. Each show someone is eliminated from the baking tent after they have had a challenge, technical, and show-stopper bake. Most of the baked items I had never heard before. That being said, the one thing I have heard several times is “Mascarpone”.

When I saw this recipe I knew it was my time to try my hand at using this cream cheese type of filling. I loved that they also have a shortbread crust. I think the judges would have been very impressed at the Scrummy dessert, provided it doesn’t have a soggy bottom! (For those wondering, the word Scrummy is a blend of scrumptious and yummy! )

So bake on and see if you can create this showstopper sure to please those around you table.

Here is what Allison of Some of the Wiser had to say about this tantalizing looking tart.

The fresh berries tasted amazing all by themselves and I knew it wouldn’t take much to make a great dessert. I started with a simple, short bread crust. I didn’t want a fussy crust, just something easy that I could press into the pan. Plus, I’m a sucker for a delicious cookie crust.

GO TO THE NEXT PAGE FOR INGREDIENTS AND DIRECTIONS.

Quick Tip: You can also swap out lime for lemons. It will be a different taste, but very fresh and light.

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So Fresh, This Dish is Almost Flirty!

Marci Seither — Thu, 08 Jun 2017 16:45:20 +0000

Field Fresh Flavor That Explodes In Your Mouth

I have bought so many strawberries this year and it ins’t even the middle of June! It must have been a good growing year, because the flavor has been exceptional.

The best way to tell if berries are picked ripe are to slice into them and see if the red color goes from the tip to the stem. Berries that are mostly white and pink on the inside were picked before the berry flavor was set. It allows for a longer shelf life, but who wants to add some sugar to their fruit to bring out the flavor.

Not me!

Putting a bowl of strawberries on the table is always a nice addition, but this creative fruit dish is a simple way to add some class to the fresh flavors of summer. It can be served as a stand alone side, or served with a sugar cookie and a dollop of whipped cream as a dessert.

Fresh. Flirty. And Functional! Can I get a wink!

This is what Jenn for Once Upon a Chef has to say about this bright and cheery dish.

With only five ingredients, it’s quick and easy to make. The only tricky part is cutting the oranges. Rather than slicing them into wheels, I like to cut the segments out of the membranes; it takes a few extra minutes but it’s prettier and the oranges are so much easier to eat.

PLEASE GO TO NEXT PAGE FOR THE INGREDIENTS AND DIRECTIONS.

Quick Tip: You can also substitute agave nectar or honey for brown sugar.

Recipe and photo courtesy of Jenn at Once Upon a Chef

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Roasted Strawberry and Feta Focaccia with Balsamic Glaze, So Unique I had To Try It

Marci Seither — Sat, 27 May 2017 06:04:21 +0000

I Have Baked A Lot of Bread, But Never One Topped With These Ingredients.

I started baking my own bread about 25 years ago. I made several loaves at a time and put some in the freezer. It was a long day of waiting for the dough to rise, punching it down, kneading it, letting it rise again, and then baking. But it was worth it.

I heard once that the smell of freshly baked bread helps to increase your sense of well-being and I totally believe it. My family is used to eating sandwiches made with home-baked bread, homemade pizza crusts, and sweet bread with dried apricots, dried cranberries, and nutmeg.

Several years after I started baking bread the best thing ever was invented. Bread machines! No longer did bread baking take all day, it was just a matter of putting in the ingredients and waking up to the smell of a bakery right in my own kitchen. I still use my bread machine, but knowing a few recipes I can create by hand it nice as well.

Here is what Stacey at Bake. Eat. Repeat had to say about her delicious creation.

Can I just say that this roasted strawberry and feta focaccia with balsamic glaze just might be one of the best things to ever come out of my kitchen? I don’t think that’s overstating it. Well, maybe. I do tend to state that everything is my favorite. But still. This was incredible.

GO TO THE NECT PAGE FOR THE INGREDIENTS AND DIRECTIONS.

Quick Tip: If you have a bread machine and are pinched for time, go ahead and make the dough in it, or use your Kitchen Aid to help with the mixing and kneading. If you don’t do the whole thing by hand, there is no judgment here!

Recipe and photo courtesy of Stacey at Bake, Eat. Repeat

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Berry Dessert So Good You Will Be Tempted To Lick Your Plate.

Marci Seither — Fri, 28 Apr 2017 02:40:00 +0000

Summertime and the pickin’ is easy!

I remember the summer day when we lived in Fergus Falls, MN and my friend Ginger Vennerstrom asked me if I wanted to make fresh from the field strawberry jam.

I had no idea where the best U-Pick patches were, and I had never made jam before, but I decided to give it a whirl and so early one morning, while the dew was still clinging to the green leafy foliage I loaded our kids up in our old Suburban, and we picked up Ginger and her boys and off we went.

The fresh earthy smell greeted us as soon as we stepped onto the edge of the large field. We carried buckets for our luscious treasures, and soon we had picked enough to make jam that would last throughout the year. Everyone’s fingers were stained a red color. Juice, of berries that had been bitten into, were dripped down the front of our shirts.

“No wonder Ginger had told us to wear old clothes,” I thought as I brushed off the dirt from my knees.

Berry picking and jam making were an incredible experience that we carried on for several years until we moved. Ginger..this recipe is for you!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: You can even use small mason jars to cook your crisp in. How cute is that?

Recipe and photo courtesy of Marci Seither

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Tart and Sweet Taste is Anything but Crummy

Marci Seither — Fri, 21 Apr 2017 05:37:14 +0000

Sometimes feeling CRUMMY is a good thing!

When our family lived in Minnesota one of my favorite things to do was load the kids in our old Suburban and go with my friend Ginger and her kids to the U-Pick strawberry patch on the outskirts of our little town.

We tried to pick first thing in the morning before the sun rose very high.

As soon as we had our buckets of sweet strawberries picked and paid for we headed to one of our houses where we would begin making strawberry jam and strawberry desserts. Ginger happened to have a huge rhubarb patch and many of our pies and desserts included a perfect blend of strawberry and rhubarb.

Our kids are now grown but the taste of strawberry and rhubarb always take me back to those wonderful Midwestern summer days. I think Ginger will love this recipe as much as I do.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip- This recipe can also be made in individual ramekins and served with a dollop of whipped cream.

Recipe and photo courtesy of Annalise from Completely Delicious.

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Strawberry – Urban Retro Recipes

Are you Jammin’?

As if a great shortbread cookie wasn’t good enough. Add some homemade jam and the taste is HEAVENLY!

Photo and Recipe courtesy of Food Network Kitchen AmpedSense.OptimizeAdSpot('BP')The post Are you Jammin’? appeared first on Urban Retro Recipes.

You Don’t Even need to Turn On Your Oven For This Summer Dessert!

So easy your kids..or grandkids..could make this!

Mocktails Anyone? I will have what she is having!

Break Out The Blender and Be Your Own Bartender.

Recipe and photo courtesy of Ashley at Baker by Nature.

“Crepe” must be French for Ohh LA LA!

Photo and recipe courtesy of Karina of Cafe Delites AmpedSense.OptimizeAdSpot('BP')The post “Crepe” must be French for Ohh LA LA! appeared first on Urban Retro Recipes.

Classy and Sassy. This Dessert Really Struts It’s Stuff.

Do Not Leave the Farmer’s Market Without Buying Some of These Ingredients!

So Fresh, This Dish is Almost Flirty!

Recipe and photo courtesy of Jenn at Once Upon a Chef

Roasted Strawberry and Feta Focaccia with Balsamic Glaze, So Unique I had To Try It

I Have Baked A Lot of Bread, But Never One Topped With These Ingredients.

Recipe and photo courtesy of Stacey at Bake, Eat. Repeat

Berry Dessert So Good You Will Be Tempted To Lick Your Plate.

Summertime and the pickin’ is easy!

Recipe and photo courtesy of Marci Seither

Tart and Sweet Taste is Anything but Crummy

Sometimes feeling CRUMMY is a good thing!

Recipe and photo courtesy of Annalise from Completely Delicious. AmpedSense.OptimizeAdSpot('BP')The post Tart and Sweet Taste is Anything but Crummy appeared first on Urban Retro Recipes.

Photo and Recipe courtesy of Food Network Kitchen

The post Are you Jammin’? appeared first on Urban Retro Recipes.

Photo and recipe courtesy of Karina of Cafe Delites

The post “Crepe” must be French for Ohh LA LA! appeared first on Urban Retro Recipes.

Recipe and photo courtesy of Annalise from Completely Delicious.

The post Tart and Sweet Taste is Anything but Crummy appeared first on Urban Retro Recipes.