Does anyone have any Litha inspired recipes they can share? Maybe we could post a Litha recipe a day until the 21st? Just throwing out some ideas. 
I’m still learning myself so I have no idea what to cook but I want to make something relatively “simple” but also delicious. I’m open to any suggestions!
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Oh, I would think this is right up @Amethyst alley!!
Also, if you click on “Category” there is a section just for all sorts of recipes and of course you can always use the search function! 
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I got a few 
These recipes I’ve personally created myself & were either taught to me, or I just happened to come across and made.
- NEW ORLEANS BANANA PUDDING:
ingredients needed –
-
2 boxes of the Jello brand “cook and serve” boxed pudding mix (its detrimental to not buy instant boxed pudding mix)
-
4-5 cups of whole milk
-
2 whole bunches of ripened bananas (not green bananas)
-
2 boxes of nilla wafer cookies
COOK AND ASSEMBLE:
Cook the pudding as directed on the back of the box. During or after cooking the pudding, prepare your 9x13 dish starting with the wafers at the bottom, then your sliced bananas in the left open spaces that the wafers do not cover. Add a good few full spoonfuls of pudding on top of that, making sure everything is covered with pudding -do not add all of it all at once. On top of that, go in with another layer of nilla wafers, then banana slices , then another layer of pudding, and repeat until all ingredients are used up or until you can’t fit anymore layers.
If you do happen to have some cookie crumbs and dust left, add that as a garnish right on top. Make sure the pudding is room temperature, then add a sheet of plastic wrap to the whole thing, and make sure its lightly touching the pudding. This is to prevent a weird textured “skin” from forming on your pudding. Its nasty, its unappealing, just trust me bro. 
Refrigerate for at least 12 hours before serving
- SOUTHERN STRAWBERRY SHORT CAKE:
INGREDIENTS NEEDED:
- 1 store bought butter pound cake from the bakery aisles
- 1-2 clamshell of fresh strawberries
- 16 oz container of cool whip
if you don’t like cool whip + prefer to make home made whipped cream, add to your ingredients list :
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Salt
ASSEMBLY:
In a dish, add your PREPARED & CUT INTO CUBES POUND CAKE (doesn’t have to be perfect but should cover majority of the bottom) . Next, layer your PREPARED & CUT INTO SLICES ,FRESH STRAWBERRIES. Once again, does not have to be perfect. Then following that, add your whipped cream. Layer until satisfied or until you run out of ingredients. If making home made whipped cream, prepare your tools (whisk and metal or glass bowl) into the freezer to chill for about 15 minutes. Add about 2 cups of heavy whipping cream to the bowl, and whisk until you start to see it becoming thick but not stiff yet. Add about 1/4-1/2 cups of powdered sugar to the heavy whipping cream, whisk until combined. Next add about a cap full of vanilla extract, and a pinch of salt , whisking again until stiff peaks form.
Once its all tossed together, put into the fridge to chill for at least an hour or two.
- ORIGINAL (BUT NO SO ORIGINAL) ICEBOX CAKE:
INGREDIENTS NEEDED:
-
Standard Oreos
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Cool whip or homemade whipped cream
For context ; its the original style icebox cake from but 1920’s era , but the Nabisco chocolate wafers were discontinued, so if you divide the oreos, and scrape the cream out of the middle , its said to pretty much be identical. Do not throw the cream away, and add it to the whipped cream for a no waste recipe.
ASSEMBLY:
Add a few dollops of whipped cream to a tray or big plate like dish and smear it around a little bit, however big you want the icebox cake to be. Then take a cookie half, apply whipped cream to one side, then add another cookie half & repeat until you have a little row of cookie halves glued together with whipped cream. I’d guesstimate like about 8-10 whole cookies or 16-20 cookie halves. Then add to plate, on top of the already smeared whipped cream. Repeat and continue the process of gluing cookie halves with whipped cream until you have plenty of rows, one after another. After that, apply A decent amount or the rest of your whipped cream on top of the cookie half rows, using a off set spatula or spoon , covering all of it. You don’t want to see any Oreo cookie at all! Cover the top, and the sides until it looks pretty and swirly.
Advice : I personally have used toothpicks or skewers placed in the 4 corners of the cake to hold up the plastic wrap from touching the whipped cream. Skipping the plastic wrap is optional, but not recommended. Its detrimental to refrigerate for a minimum of 24 hours at least! If you cut into it too early, it will not be soft and perfect, it will be hard and displeasing.
And last, but definitely not least
- SHERBET PARTY PUNCH:
Ingredients needed:
- Your choice of sherbet (rainbow is the best imo)
- Sprite or 7 up
ASSEMBLY:
Just add together in even amounts and enjoy!
For full and honest transparency and discretion, I had no idea what litha even was, and had to Google it. Hope I understood the assignment correctly. 
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If you look in the recipe collections, I’ve been posting a lot! Anything spicy, or with fresh herbs, veggies, and fruits can be considered a good food for Litha, and I’ve posted a few sun-themed goodies too! Cupcakes, cakes, things like that.
I also have found out that a lot of areas used dragons in their Summer Solstice celebrations in Europe, so yeah, some dragon cupcakes and cakes too! Plus anything round and orange, so lemon layer cakes, orange cremesicle, pina colada cakes, things like that!
I’m even posting a few things this Sunday, even though it’ll be too late to bake them. I found a beautiful Garlic and Herb Sun Bread that I doubt anyone wants to take the time to make, because it’s complicated. But very pretty!
So yeah, check out the Recipe Collections. I’ve been posting a bunch! LOL! Way too many really, but it’s become my thing.
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It’s sun tea season here! This is my recipe:
I’ll also second Katharina about Amethyst being a recipe master. You could head to the Recipes category, there are lots of fun seasonal dishes there! 
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I’m so sorry! I’ve neglected to check out the recipe section but I will do that! I just had an idea to start a thread but I will look at your recipes too, I’m sure you posted some great ones. I tried googling some recipes and they of course were all too complicated lol.
The Garlic and Herb Sun Bread looks beautiful!
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Thank you for sharing your recipe! I will definitely be making this!
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Originally posted by the recipe master 
Summer Solstice Sun Cookies with Lemon Curd
Prep Time: 10 minutes
Cook Time: 11 minutes
Cooling: 30 minutes
Yield: 13 – 15 cookies
Ingredients:
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
2 sticks butter at room temperature (1 cup/8 oz)
1 cup sugar
1 large egg
1 tbsp vanilla extract
Lemon Curd About 6 oz but it will depend on how much you add.
Directions:
Preheat the oven to 375 degrees.
Sift or whisk together the flour, salt, and baking powder. Set the bowl aside.
In a stand mixer or with a hand mixer, cream together the butter and sugar.
In another bowl, whisk together the egg and vanilla.
Slowly add the egg and vanilla mix to the sugar and butter. Once it is incorporated, add in the flour mix slowly, about 1 cup at a time. Scrape the sides of the bowl as needed.
Roll the dough out on a lightly floured work surface. Divide it into 2 to make it easier to work with. If the dough feels too sticky, you can roll it between two pieces of parchment paper, but it shouldn’t be that sticky. You can also flour the top of the dough a little too and dust the rolling pin. Just don’t go overboard. Too much flour can impact the dough.
Roll the dough out to about 1/3 - 1/2 inch thick. Cut out the cookies using the cookie cutter. Place them on a cookie sheet lined with parchment paper. The parchment paper is important to keep the cookie bottoms from browning.
Use a measuring cup or spoon to lightly press down the center of each cookie. Place a dollop of the lemon curd in the center and smooth it out a little.
Bake the cookies for 10-11 minutes. When the time is done, remove them from the oven and use a spatula to immediately move them to a cooling rack.
Let cool for at least 30 minutes.
Notes:
Tips for making my Summer Solstice Sun Cookies with Lemon Curd:
For the cookies, make sure the butter and eggs are at room temperature. This is important for the baking.
Unlike a lot of cut sugar cookies, my cookies do not need any chilling time in the refrigerator. You can blend the ingredients together for these and then roll them right out with a little extra flour for your hands, rolling space, and rolling pin.
I also do bring out my KitchenAid Mixer for making these cookies. You can find one {HERE} if you are in the market for a stand mixer. Since stand mixers are expensive, I bought my stand mixer during
Prime Days, which are coming up. Keep an eye on that price if you have wanted one but feel they are a splurge. You can also use a hand mixer.
If you are making my Homemade Lemon Curd, just make sure to make it a day before you want to make the cookies. You can make it up to a full week before and store it in an airtight container in the refrigerator. My lemon curd will keep for about 2-3 weeks in the refrigerator.
When it comes to storing the cookies, I use an airtight container and leave them on the counter. This recipe makes 13-15 cookies, and they are usually all gone in 24 hours
Homemade Lemon Curd:
My homemade Lemon Curd {HERE} is really easy to make. I do suggest making it a day in advance of the cookies though so it can completely cool before adding it on. It includes eggs, sugar, fresh-squeezed lemon juice, lemon zest, a pinch of salt, and butter. That is really it. It also only takes about 10 minutes to come together.
However, if you do not want to make Homemade Lemon Curd for the cookies, you can also buy lemon curd. I like Bonne Maman Lemon Curd that can be found at the grocery store and this one {HERE} made with Sicilian Lemons.
Recipe courtesy of Sugar Maple Farmhouse.com
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yum thank you! these look good and dont seem too complicated!
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That’s fine! I usually post all my recipes on Sunday. I found a recipe for Cantaloupe Cupcakes for this week that I wish I had found sooner. That is a great Litha recipe, I think, with a little ball of cantaloupe as a sun on top!
Yeah, I try to get easy and difficult recipes for everyone. So you have things like that Sun Bread, which is a masterpiece, and then you’ll have a coconut-and-lime quick-bread. Which you pretty much stir together, bake, and glaze. Scones sound fancy, but they’re not that tricky either. So you can be all fancy without putting in too much time.
I hope you like them!
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Thank you so much! I’m trying to find a way I can celebrate Litha and cooking seems to be one of the easiest since I like to cook. The cantaloupe cupcakes sound delicious! The sun ball on top sounds adorable. 
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It’s a wonderful way to include the holiday, especially since holidays and food seem to go together! I hope you find something you can enjoy! I’ll be posting the cantaloupe cupcake on Sunday!
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You’re welcome, happy Litha! 
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@c11 those Solstice Stars are just perfect thank you for sharing. I l know I will love these.
@SuckOnMySunshine thank you for sharing your recipes.
@BryWisteria thank you for the Sun Tea I will make this over the weekend as it is to warm up from tomorrow and next week and having iced tea will be just what I need. I am looking forward to making it
Solstice Blessings 
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You’re welcome, Moonbeam! Hope you had/are having a lovely solstice 
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