Another Beautiful Season of Kates

Our “Kiss Me Kate” lilies, which are always beautiful, are really having a spectacular season this year with the cooler than normal temperatures that we have been having recently.

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Have lovely day!

Secret Rose

Weather conditions can affect not only how floriferous rose bushes are, but also the color of their blooms. We’ve had relatively cool temperatures here in Manhattan, Kansas lately, and several of my bushes are producing extraordinarily vibrant blooms. This photo is of Secret blossoms, which are loving this cool weather. Not only are they showing beautiful color, but they are also wonderfully fragrant.

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Have a lovely day!

Strawberry Shortcake Donuts

Happy National Donut Day!

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Strawberry Shortcake Donuts

1 3/4 c. + 2 T sifted all-purpose flour or gluten-free all-purpose flour

1/3 c. granulated white sugar

2 t. baking powder

pinch of salt

3/4 c. buttermilk

2 lg. eggs, beaten

2 T. unsalted butter, melted

1 t. fresh lemon zest

3/4 c. finely chopped ripe strawberries

Lemon Glaze

Directions

1. Preheat oven to 425 degrees F. Spray a 6-mold donut baking pan with oil. Set aside.

2. In a large bowl, whisk together flour, sugar, baking powder and salt. Set aside.

3. In a medium bowl, whisk together buttermilk, eggs, butter and lemon zest. Stir wet ingredients into dry ingredients until mixture is smooth. If the mixture is too stiff, slowly stir in a little bit more buttermilk. Fold in strawberries.

4. Divide the batter between the donut molds. Spread with the back of a spoon. If needed, run your fingers under cold water, shake them off lightly, then finish shaping donuts with your damp fingers. The batter will stand above the donut pan. Bake for approximately 10 minutes or until done to the touch.

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5. Remove donut pan from the oven and place on a baking rack to cool for just a few minutes.  While the donuts are resting make Lemon Glaze, recipe below. After a few minutes, turn donuts out upside down onto serving plates and then glaze.  The donut holes will have slightly filled in on what was the top and is now the bottom of each donut. Top with fresh strawberries and whipped cream if desired. Serve while donuts are still warm. Enjoy!

 Lemon Glaze

1/2 c. confectioner’s sugar

1 T. fresh lemon juice

1/2 t. fresh lemon zest

Directions: Slowly stir lemon juice into confectioner’s sugar until perfectly smooth. Stir in lemon zest.

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Have a great weekend!

This recipe is loosely based on the Cinnamon-Dipped Donuts recipe that I posted a few years ago which originally came from Frugal Feeding.

Happy National Rose Month

June is National Rose Month.

This is a photo that I took a few mornings ago of a Royal Amethyst bloom. In hotter weather than we have been having, the flowers on Royal Amethyst can be a bit lighter-colored. This one, though, is a rich pinkish purple, literally dripping with color – probably due to a rain the day before. Oh, and it is so fragrant!

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Wishing you a rose-filled month! Of course, I’ll be sharing more photos of roses from our front garden. I hope that you enjoy them.