Red, White, Blue, and Delicious

Grilled peaches over buttery pound cake

Then I heard the voice of the Lord saying, “Whom shall I send? And who will go for us?” And I said, “Here am I. Send me!”

Isaiah 6:8

The 4th of July is the true signal of summer for me. Growing up the 4th always meant camping in the mountains with my extended family. It was a time to ride bikes, swim in the creek, go to the rodeo, and eat delicious food! I will always cherish the sweet memories made over all of those summers. That time with my family if something I will hold in my heart forever.

The food was always a highlight of the weekend! My mom and aunts would spend time before we left dividing up who would cook what and when, and you could guarantee we ate like kings! We would start the day with a big breakfast each day, followed by easy sandwiches and snacks for lunch, and then a big themed dinner each night. There were always lots of delicious treats and desserts to go around as well. It’s a good thing that we rode bikes and walked so much those weekends!

This pound cake and toppings took me back to all those wonderful memories! I hope this pound cake finds a place at your table this 4th July, but most of all, I hope you make memories that will last a lifetime!

Buttery Pound Cake

  • 2 cups butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 1 1/2 teaspoons vanilla
  • 2 cups all purpose flour
  • 2 cups cake flour
  • 1/3 cup half and half

Preheat oven to 325 degrees.

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears after each addition. Add vanilla, beating until blended into mixture. Gradually add flours, while beating at a low speed until combined. Add milk, beating until smooth. Pour mixture into a greased and floured 12 cup bundt pan.

Bake at 325 degrees for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan; cool completely on wire rack.

Grilled Peaches

  • 5 to 6 ripe, but not super soft peaches
  • olive oil
  • Cinnamon sugar mixture

Cut peaches in half and remove pits. Brush olive oil on cut side of peaches and dip into cinnamon sugar mixture. Grill over medium high heat on a grill or grill pan. Careful not to move the peaches, or you won’t get the pretty grill marks!

Mixed Berry Topping

  • Strawberries,
  • Blueberries
  • Sugar

Cut desired amount of strawberries into quarters and mix with desired amount of blueberries. Sprinkle with sugar and refrigerate mixture for at least one hour.

My we spend this 4th of July making memories with those that we love, while keeping those who will be celebrating this 4th on foreign soil in our thoughts and prayers.

Until next time,

Fellowship Foodie

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