Part of pursuing the locavore philosophy means serving the same fresh ingredients for a period of time. Nature is convenient this way. When we start getting tired of a certain food, it'll be out of season and something else will start ripening and taking over the Farmers' Market stalls. Last night's supper was salmon (frozen), asparagus, rice, and for dessert, strawberry ice cream and strawberry dump cake. The ice cream was a basic vanilla with strawberry "juices" added. I made the juicy flavor additive by mashing ripe strawberries through a strainer. The juice went into the ice cream; the leftover mush went into this basic dump cake. I posted this last summer, but it's so simple that it's worth posting again.
Strawberry Dump Cake
Fill the bottom of a 9 x 13 casserole pan with 4-6 cups clean, sliced strawberries. Leftover mush from the ice cream process works here, too.
Top with ½ cup butter, cut into slices. Sure, you could use margarine. But butter tastes so much better.
Dump one plain yellow cake mix on top. I keep a boxed mix in the pantry as a staple for times like this.
Top THAT with another ½ cup of butter cut into slices. Bake at 350 for 35 minutes.
Serve with ice cream (homemade, if you can) or whipped cream. Coffee on the side, of course.
Labels: it's not easy being green, kitchen stories