July Winner…..Linda A. with Southern Sin-Berry Shortcake

A family favorite first made by my dear sister, this cake quickly became popular at family dinners, gatherings, cookouts, and other events. My sister made it with a variety of different fruits, but strawberry was always the hands down winner in a taste contest. Demands for the recipe were met with stubborn silence, but she did share it with a few family members. We took this cake to church, to work, and to the homes of our friends. It became apparent who had the recipe and who didn’t and discord (good-natured usually) followed. Some of my co-workers begged for years for the recipe, but I only gave it to a few favored cooks. I have made this cake for charity events, for funerals, and to take to firehouses, police departments, and city offices here in Dickson, but not for a long time…..because as you all may know – I DON’T COOK ANYMORE. However, on July 10th 2018, I once again made this cake to serve to my fellow Gardening Partners. I am sharing the recipe as the Silver Spoon winner and I hope everyone enjoyed the cake and uses the recipe…..just never ever ever tell my sister I gave it to you. ~Linda A.

Southern Sin-Berry Shortcake

1 baked cake – angelfood works best, but white or yellow cake is good too. If you are buying angelfood cake from the Kroger Deli, you will need two.

2 small boxes strawberry jello powder or 1 large box

1 regular can evaporated milk plus one small can evaporated milk (don’t use sweetened condensed)

2 regular boxes of sweetened sliced frozen strawberries or 1 large one or use your own berries (defrosted)

1 large Cool Whip or 2 regular size Cool Whip – you may need more or less depending on your serving dish

Choose a dish to serve the cake in – I use disposable cake pans with plastic lids, but it looks pretty in a trifle dish or large glass bowl.

In a large bowl, mix the condensed milk, jello powder, and strawberries together.

Break the cake into small chunks and layer half in the bottom of your serving dish. Spoon half the strawberry mixture over it, then top with Cool Whip. Put the second half of the cake pieces on top, then the rest of the strawberry mixture and top it with more Cool Whip. Reserve a little bit of the Cool Whip to cover any spots where the red swirled up. Cover and refrigerate. This cake tastes better as the ingredients soak in and is usually better the second day.

You can use any fruit/jello combination and the sugar/fat content can be lowered by using Lite Cool Whip, sugar free jello, reduced sugar frozen strawberries, and low fat condensed milk. Kroger in Bellevue (Hwy 70) sells an Angel Food Cake that is sugar free. The low fat and low sugar versions taste about the same as the regular.

Gardening Partners Cooking Divas

Joann & Judy, our very own Gardening and Cooking Divas have agreed to share their great recipes with a monthly column right here on the Gardening Partners website. Each month will feature a new recipe, so make sure not to miss any! Both of these ladies are expert gardeners and the creators of many delicious family meals from the everyday to the “company is coming” style. For those who try their hand at recreating these dishes, be sure to share your experiences and photos.

Joan Levering is the Silver Spoon Winner

June 2017 for her Shrimp Cocktail

March Silver Spoon Winner & Guest Diva

Marylou Ernst

February Silver Spoon Winner

&

Guest Diva

Melissa Walker

SCALLOPED TOMATOES

This dish reminds me of summers I spent as a child at my grandparents house in South Georgia. At meals, my grandmother would always have a casserole of tomatoes on the table. This version is updated to use healthier ingredients.

An easy recipe to use up all those extra tomatoes that you grew, canned, or froze during the summer. You will always have most ingredients on hand. Instead of fresh garlic and basil, you can use 1-2 tablespoons of Basil Pesto. Adjust herb seasonings to your own taste or experiment with some of your favorites. Great for Pot Luck dinners and easy to double. Hope you enjoy!

INGREDIENTS

4 Tbsp olive oil

2 cups crusty wheat/rye/sour dough bread cubes

16 plum tomatoes, peeled & chopped (about 2 1/2 lbs) or 28 oz can tomatoes, not drained

3 garlic cloves, minced

2 tsp sugar or stevia equivalency

1 tsp kosher salt or herb salt

1/2 tsp black pepper

1/2 cup chopped basil leaves

1 cup Parmesan or cheddar cheese

DIRECTIONS

Preheat the oven to 350 degrees F.

Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium heat for 5 minutes, stirring often, until the cubes are evenly browned.
Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture to bread cubes and continue to cook, stirring often, for 5 minutes.
Off the heat, stir in the basil.
Pour the tomato mixture into a greased shallow (6 to 8 cup) baking dish.
Sprinkle evenly with the cheese and drizzle with the remaining 1 tablespoon of olive oil.
Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Serves 4-6

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