We had the kids over for a Labor Day week-end food celebration. In particular we were grilling hamburgers and making corn on the cob.
We have a local farm just north of town that grows corn and it is, without a doubt, the best corn around. It so fresh and it's so fun to go there and see what variety just came in off the fields. So when the corn is in at Fogler's...the corn is in at our home too.
To finish it off, I made a Peach Raspberry Shortcake. It was yummy and looked pretty good too.
First I made a fresh raspberry sauce using raspberry jam and lemon. Then onto peeling and slicing up the fresh peaches, which I just mixed with some sugar and pinch of salt. For the shortcake, I just used Bisquick. I doubled the recipe on the package and added 1 1/2 tsp almond extract.
That's vanilla ice cream in the middle and a little whip cream on top. Mmmmm. So nice to know I still have some leftover for a little treat tonight.
Have a safe remainder of the holiday. Now I'm off to post this to Greenish Thumb's Garden to Table Challenge.