Time for summer popsickles

ODESSA — Summer popsicle time has arrived. When I was growing up, at this time of the year my mother started pulling out the quarts of fruit syrup she had drained from canned fruit over the winter to make popsicles for us kids. Usually she would mix in some Kool-Aid for color.

Before Tupperware came out with popsicle molds, mom used ice cube trays or small paper cups. And, yes we were to save the sticks to be reused.

To a quart of fruit syrups, mom would add half a package of unsweetened Kool-Aid powder and enough water to make two quarts. Then she would pour it into the cups and add a stick. If we wanted the stick to stand up in the middle, it was our job to check in an hour and stand the sticks up straight in the partially frozen slush.

Nowadays, popsicle recipes are quite sophisticated, and most likely more nourishing, with the additions of fruit pulp, berries, yogurt and even vegetable slices. Berry Yogurt Popsicles are easy to make and fun for all to eat.

Berry Yogurt Popsicles

1/2 cup water

1/2 cup granulated sugar

1 1/2 cups plain, unsweetened Greek style yogurt

2 Tbsp honey

1 1/2 to 2 cups fresh blackberries, blueberries or raspberries

Combine water and sugar and mix until sugar is completely dissolved. Stir in the yogurt and honey, mixing until smooth. Gently stir in berries. Freeze mixture until it begins to set, about 45 minutes.

Divide mixture between popsicle molds, evenly distributing the berries. Freeze until pops are beginning to set and insert sticks (about another 45 minutes). Continue freezing for an additional 3 to 4 hours until firm. Yield: 8 to 10 servings, depending on mold size.

Note: If you use regular unsweetened yogurt, freezing times will be longer and the end product will be more icy and less creamy, but still very tasty.

Fresh dill, the main seasoning in many pickle recipes, is delicious in many other recipes. Grilled fish, herb breads and salads all benefit from the addition of dill. Dill is easy to dry, either using a food dehydrator or hanging stalks upside down to air dry. Visit our Facebook page Welcome to My Kitchen, to see an example of air drying.

Dilled Potato Salad is a savory side dish to accompany any grilled item. Small red potatoes are suggested, but any smooth skinned potato will work.

Dilled Potato Salad

4 pounds small red potatoes, well scrubbed, cooked, drained and cooled

2 Tbsp olive oil

2 Tbsp apple cider vinegar

1 cup mayonnaise

1 cup plain yogurt or sour cream

2 Tbsp Dijon mustard

1/2 tsp salt

1/2 tsp ground black pepper

1 cup minced red onion

1/2 cup minced fresh dill

Cut cooled potatoes into ¾-inch chunks. You should have about 9 cups of potato chunks.

Place potato chunks in a large bowl and sprinkle with olive oil and vinegar, toss lightly to evenly coat.

In a small bowl, combine mayonnaise, yogurt, mustard, salt, black pepper. Mix until blended. Stir in onion and dill. Pour over potatoes. Toss gently to evenly distribute. Cover and chill at least one hour. This salad may be made a day ahead. Yield: about 9 1/2 cups salad.

Note: I leave the salt out of this recipe. Most mayonnaise brands are quite salty. My suggestion is to taste the dressing before adding the salt.

Tuna is a favorite sandwich filling. Fresh dill is a flavorful addition, along with celery, onion and if you have it, a bit of tarragon. Tarragon is a strong, bitter herb, so don’t over do it.

Tuna Dill Sandwich Filling

1 can (7 ounces) tuna, drained

1 Tbsp minced fresh dill

2 Tbsp minced onion

1/2 tsp minced fresh tarragon (optional)

Dash ground black pepper

1/2 tsp prepared mustard

4-5 Tbsp mayonnaise

Flake drained tuna into a mixing bowl. Add dill, onion, tarragon if using, and black pepper. Toss gently to combine.

Stir in mustard and enough mayonnaise to make desired consistency. Spread mixture on sandwich bread. Yield: 2 large sandwiches.

Note: Flour tortillas or large lettuce leaves may be used for wrap sandwiches, or mixture may be spooned onto chopped salad greens for a cool summer salad. Additionally, to cut calories or fat, don’t over-drain the tuna and you’ll require less mayonnaise for the filling.

When looking for an old-fashioned recipe, it pays to look in cookbooks from the 1950s or earlier. But if you want something with convenience, check the books from the 1990s or later. Wanting to make a peach cobble with canned peaches, I turned to my 1956 Bisquick cookbook. The recipe there called for making a sweet biscuit dough and cutting into rounds to place on the filling. I wanted something easier, so I turned to my 1994 Bisquick Makes it Easy booklet and found a recipe for Cranberry-Apple Cobbler. I share that recipe here, followed by the adjustments I made to accommodate canned peaches.

Cranberry-Apple Cobbler

1/3 cup butter

2 1/2 cups biscuit mix

1 cup granulated sugar

1 1/2 cups milk

1 cup whole-berry cranberry sauce

1 cup chunky applesauce

1 medium Granny Smith apple, cored and sliced thin

Preheat oven to 350 degrees. Place butter in 9 x 13 inch baking pan and place in oven until butter is melted.

Meanwhile whisk together baking mix, sugar and milk until smooth. Pour into pan.

Combine cranberry sauce and applesauce. Spoon evenly over batter. Place apple slices on sauce.

Bake 50 to 60 minutes, until golden brown. Yield 8-10 servings.

Canned Peach Cobbler Variation

3 cans peaches (15 ounces each)

1 Tbsp cornstarch

1/2 tsp each cinnamon and nutmeg

Mash one can of peaches with juice and stir in cornstarch and spices. Use this mixture to replace cranberry-applesauce mixture.

Drain remaining peaches and place over mashed peaches.

Bake as directed in the above recipe. Yield 8 to 10 servings.

– Share your favorite summer recipes by sending them to Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa WA 99159, email therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Grass clippings make good mulch between the rows in vegetable gardens or among the flowers in flowerbeds.