Decades ago, when I was growing up, we had heat as a usual constant from May until the end of September. Even in high school we learned about the Okanagan’s, semi-arid (desert) conditions where we could expect only between 10 and 12 inches of rain in a year. Yes, of course we had rainy days back then, but most often it was an appreciated break from the sweltering heat.
Now, here we are in the month of June, and as I write, it again is cool and rainy outside; for me it’s depressing losing the semi-arid status of yester-year with its long weeks of sunshine and hot temperatures. One thing many of us tend to enjoy on cooler days is cooking or baking and today I’m offering two recipes that are summer favourites. Perhaps keep them in mind for Father’s Day.
Sweet and Saucy
1 Tbsp. paprika
2 tsp. garlic powder
1-1/2 tsp. ground black pepper
3 lb. pork baby back ribs
1/2 cup apple juice
1 cup Bull’s Eye Brown Sugar & Hickory Barbecue Sauce
Heat grill to medium heat.
Mix seasonings; rub onto both sides of ribs. Place half the ribs in single layer in centre of large sheet of heavy-duty foil. Bring up sides of foil; double-fold top and one end. Add 1/4 cup apple juice through open end of packet. Double fold remaining end to seal packet, leaving room for heat to circulate inside. Repeat to make second packet. Place packets on grate of grill; cover with lid. Grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil.
Return ribs to grill; brush with 1/2 cup barbecue sauce. Grill 15 min., turning occasionally and brushing with remaining sauce.
Glazed Berry Squares
2 cups Honey Maid Graham Crumbs
1/2 cup sugar, divided
1/2 cup butter, melted
1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1-1/2 cups thawed Cool Whip Whipped Topping
1-1/2 cups fresh blueberries
1-1/2 cups sliced fresh strawberries
3/4 cup boiling water
1 pkg. (85 g) Jell-O Strawberry Jelly Powder
3/4 cup ice cubes
Mix graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13×9-inch dish.
Beat cream cheese and remaining sugar in medium bowl with mixer until well blended. Whisk in Cool Whip; spread over crust. Top with berries.
Add boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Pour over berries. Refrigerate 4 hours or until firm.