VP Trish: Summer Recipes

The kids and I love to be outside enjoying their swings, the sprinkler, their climbing dome, gardening, digging in the mud or simply running around. When we take a break from the heat, we often enjoy inside stuff for a bit. Painting and playing Ninja Warrior is always fun, but we still love to bake. Ryanna and I think more of summer fruits and veggies as opposed to the traditional treats and fall items.

John loves pineapple so I found this pineapple pie recipe. Ordinarily, I am not much of a pie baker but with Cheryl’s (Paterni) pie crust recipe and this pie recipe, I am baking pies more often.


Combine in a saucepan:

  • 1 (20 oz.) can crushed pineapple (including the juice)
  • ½ cup sugar
  • 2 tablespoon cornstarch
  • ¼ teaspoon salt

Cook, stirring until thickened.

Stir in:

  • 1 tablespoon butter
  • 1 tablespoon lemon juice

Cool slightly.

Pour filling into unbaked 9-inch pastry shell.

Cut remaining pastry into 1-inch wide strips for lattice top.

Weave strips crisscross over pie to make a lattice top.

Pinch edges.

Bake at 400 for 25-30 minutes until golden brown.


Cheryl Paterni gave me this recipe years ago.

Using your hook attachment on  your Kitchen Aid Mixer, Mix:

  • 4 cups flour
  • 1 tablespoon sugar
  • 2 teaspoon salt


  • 1 ¾ cup Crisco (regular, white)

Mix until crumbly.

In a small bowl, Beat:

  • ½ cup water
  • 1 tablespoon vinegar
  • 1 egg

Add to flour mixture and combine.

Divide the dough into two, wrap in plastic wrap and chill for ½ hour.

I am always looking for new recipes and years ago, Emilie Baker shared her Mom’s zucchini bread recipe. It is an easy one, very good and continues the pineapple theme using the zucchini from your garden!


This recipe was given to me by Emilie Baker, daughter of Violet Zielinski.


  • 1 cup oil (I use butter)
  • 2 cups sugar
  • 2 teaspoons vanilla


  • 3 cups flour
  • 2 teaspoons baking soda
  • ¼ teaspoon baking powder
  • 1 ½ teaspoon cinnamon
  • 1 teaspoon salt (I don’t use this much)
  • ¾ teaspoon nutmeg
  • ¼ teaspoon cardamom (I always add a bit of cardamom when using cinnamon and or nutmeg)

Stir in:

  • 2 cups shredded zucchini
  • 1 (8 ¼ oz.) can crushed pineapple, undrained

Fold in:

  • 1 cup raisins
  • 1 cup chopped nuts

Pour into greased loaf pans, I always add granulated sugar to the bottom and sides of the pans as well as sprinkle a bit on the top of the batter.

Bake at 325 for one hour.

Ryan enjoys blue cake and for some silly reason, we can’t find blue cake mix. Yes, I know I could add blue food coloring to a white cake mix, but we found this recipe. In the past, I didn’t like to bake cakes from scratch, but these days we do.


Whisk together and set aside:

  • 1 cup milk
  • 2 teaspoons vanilla

Blend and set aside:

  • 3 cups flour
  • 1 tablespoon baking powder


  • 1 cup butter
  • 2 cups sugar

Alternate between the milk mixture and the flour mixture adding to the butter mixture.

Once blended, add 5 egg whites.

Then add 3-5 drops blue food coloring.

Pour batter into prepared pans (greased and a bit of flour).

Bake at 350 for approximately 25 minutes.


Ryanna likes really sweet icing!

Beat together:

  • ½ cup butter (1 stick)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 2-3 tablespoons milk

Frost the cake once it is cool!

Enjoy your outside fun! Don’t forget to submit your walking information to Druhna Chris as she continues to change the fun with our Walking Program. June’s challenge is to walk with your Nest! Contact Druhna Chris at cpuskar@polishfalcons.org for more information or to get involved!


VP Trish: Summertime Recipes

Even though it is summertime, I still love to bake. Ryanna and I bake almost every week.

I am sure Mark Puskar is going to want Chris to use every single one of these recipes!

My sister-in-law shared her Mom’s pineapple upside down cake recipe. It was the first time I had baked one, and it came out very nice. I’ve made it a couple of times.

Pineapple Upside Down Cake

  • In a large frying pan, melt ½ cup butter (one stick).
  • Add 1 cup brown sugar, spreading it evenly. Remove from heat.
  • Arrange pineapple rings over mixture, add a maraschino cherry in the middle of each of the rings.
  • Add whole walnuts (or pecans) around the pineapple. Then sprinkle chopped nuts over pineapple.
  • Set aside.

The Cake

  • Beat 3 egg yolks until light.
  • Add 1 cup sugar.
  • Add 5 tablespoons of pineapple juice.
  • Sift together and add to mixture:
      • 1 cup sifted cake flour (if you don’t have a sifter, use a colander)
      • 1 teaspoon baking powder
      • 1/8 teaspoon salt
  • Fold in 3 stiffly beaten egg whites.
  • Pour batter over pineapples.
  • Bake at 365 for 30- 35 minutes.  I put foil on the handles of my skillet just in case!
  • Allow to cool about 5 minutes before you invert onto pan. It is beautiful and easy!

Ordinarily, I do not use cake flour but since this recipe called for it, I bought some. On the back of the cake flour box was a recipe for carrot cake. This carrot cake is the best carrot cake I have ever had.

Carrot Cake


  • ¾ cup mayonnaise
  • 3 eggs
  • 1 (8 oz.) can crushed pineapple, undrained


  • 2 ¼ cups cake flour
  • 1 ½ cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • Dash of cardamom (this is something I add to all recipes that require cinnamon; it is not necessary but adds a unique additional flavor)
  • ½ ground allspice or ginger

Blend into mixture.

Beat on medium for three minutes.

Stir in:

  • 2 cups finely shredded carrots
  • ¾ cup chopped pecans or walnuts, which ever you prefer

In addition to greasing the cake pan(s), line them with parchment or wax paper.

Bake at 350 for 28-32 minutes.

Cream Cheese Frosting


  • 6 tablespoons softened butter
  • 1 (8 oz.) package cream cheese, softened
  • 1 teaspoon vanilla

Gradually add:

  • 1 – 2 tablespoons milk
  • 4 cups powdered sugar

Once the cake cools, frost it.

My Mom used to love to garden and as most gardeners realize, you grow lots of zucchini. She found this recipe that is fairly easy and so good!

Zucchini Bread

Beat together:

  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 2 cups grated, unpeeled zucchini
  • 1 tablespoon (not an error, tablespoon is correct) vanilla

Mix together:

  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 tablespoon (again, not an error) cinnamon
  • Dash of cardamom

Stir in:

  • 1 cup chopped walnuts or pecans
  • 1 (8 oz.) can crushed pineapple (including the syrup)

When I grease the pans when baking sweet stuff, instead of also using flour, I line the pan with granulated sugar and sprinkle some sugar on the top of the batter before I bake.

Bake at 350 for 50-60 minutes.

This is the perfect time of year for strawberries. Ryan and Ryanna love them, so we always have them. This cake is so good; I found this recipe almost 40 years ago!

Scarlett O’Hara Strawberry Cake

Clean and cut 1 ½ quarts strawberries, mix with sugar (use your judgement), and set aside.

Mix into a soft dough:

  • 4 ⅔ cups Bisquick baking mix
  • ⅓ cup sugar
  • ⅓ cup melted butter
  • 1 cup milk

Put in ungreased small baking pan.

Spread 2 tablespoons of butter on dough.

Sprinkle over dough:

  • ½ cup packed brown sugar
  • ½ cup slivered almonds

Bake at 400 for 15-20 minutes.

When cake is still warm, add a dollop of whipped cream (the recipe calls for adding ½ teaspoon almond extract to your whipped cream or cool whip).

Add the strawberries.

This is so good!

When my sons were little, I had to come up with unique ways for Jim, in particular, to eat or drink. Greg was and still is a good eater! One of their favorites was this drink recipe we found calling for Tang (I didn’t know if they still made Tang, so I looked it up and they do!).

Frosted Orange Crème

Combine all ingredients and mix in a blender:

  • ¼ cup Tang Orange Flavor Breakfast Beverage Crystals
  • 2 tablespoons of sugar
  • 1 cup water
  • ½ cup milk
  • ½ teaspoon vanilla
  • 2 cups crushed ice

Mix it up and enjoy!

I hope all of you and yours are doing well and enjoying your summer. It is going so fast; the 4th of July will be here before we know it.

We just registered for The FIVER! Hope you do as well!

Keep safe and healthy!