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Any Flavor Divinity

3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
2 egg whites, unbeaten
1 small box gelatin*
1/2 cup coconut
1 cup chopped pecans

Bring sugar, corn syrup and water to a boil. Reduce heat and cook to 252 degrees F.

Beat egg whites until fluffy. Add gelatin to egg whites and beat until it peaks. Pour hot syrup over stiff egg white mixture in a thin stream, beating constantly. Beat until candy loses gloss and holds shape. Fold in coconut and nuts. Pour into a buttered 9-inch square pan.

* You may use any flavor gelatin you wish. Strawberry is very good.

Candy Strawberries

2 small boxes strawberry gelatin
1 cup ground pecans
1 cup ground coconut
3/4 cup sweetened condensed milk
1/2 teaspoon vanilla extract
1 stick paraffin wax
1 (12 ounce) bag chocolate chips

Mix together gelatin, pecans, coconut, condensed milk and vanilla extract. Shape into balls, then set on wax paper. Chill at least 1 hour in the refrigerator or freezer.

Melt wax and chocolate chips in a double boiler and then put a wooden pick in the rolled candy and dip into the wax-chocolate mixture. Set them back on the wax paper until dry.

Cherry Pecan Fudge

1 (14 ounce) can sweetened condensed milk
1 small box cherry gelatin
12 ounces semisweet chocolate chips
1 cup ground pecans
1/2 teaspoon almond extract

In top of double boiler, over boiling water, combine milk and gelatin. Stir until gelatin is dissolved. Add chips; stir until melted. Remove from heat; stir in pecans and almond extract. Spread evenly into a wax paper-lined 13 x 9-inch dish. Chill 2 hours or until firm.

turn fudge onto cutting board. Peel off paper and cut into squares. Store tightly covered. Do not double this recipe.

Jell-O Lollipops

2 small or 1 large box Jell-o gelatin, any flavor
1 1/4 cups boiling water
4 (5 ounce) Dixie kitchen cups
6 drinking straws, cut in half

Dissolve gelatin completely in boiling water. Let stand to cool for 15 minutes. Pour into Dixie cups. Refrigerate until firm, at least 3 hours.

Carefully peel away cups. Using a knife dipped in warm water, cut each gelatin cup horizontally into 3 round slices. Insert straw into each gelatin slice to resemble a lollipop.

Makes 12 pops.

Jell-O Coconut Balls

1 small box gelatin, any flavor
1 can sweetened condensed milk
1 package coconut
1 package crushed blanched almonds
1 tablespoon granulated sugar
1 teaspoon vanilla extract

Mix sweetened condensed milk, coconut, almonds, sugar and vanilla extract and chill for 3 hours.

Mold into small balls. Roll in dry gelatin.

Red Licorice Candy

Posted by Tiffany at recipegoldmine.com 2/17/2002 11:03 pm

4 envelopes Knox gelatine
3 envelopes diet cherry Jell-O
4 cups water
2 teaspoons (or more) anise extract

Soften unflavored gelatine in 1/2 cup cold water. Bring remaining water to boil and dissolve both gelatins in the boiling water. Add flavoring and pour into 9 x 13-inch pan. Refrigerate. When firm, cut into squares.

Lazy Day Summer Fudge

This is a cross between fondant and fudge.

1 small box gelatin
2 1/4 cups granulated white sugar
Baking soda*
1 cup milk, yogurt, sour cream or buttermilk
1 tablespoon ice-cold butter or 1/2 to 1 teaspoon flavoring

* Use 1/4 teaspoon for non-citrus flavors, such as raspberry, apricot, etc.
Use 1/2 teaspoon for citrus flavors such as lemon, lime and orange
Add 1/2 teaspoon more when using yogurt, sour cream or buttermilk

Optional Ingredients
3 to 4 drops food coloring for stronger color
1 (2-quart) size package Kool-Aid Brand Unsweetened Soft Drink mix
plus additional 1/2 teaspoon baking soda
1/2 cup chopped nuts
1/2 cup miniature marshmallows, plain or colored

Put all ingredients except butter or flavoring into a 6-quart saucepan . Grease and line a 10 x 5-inch pan. Freeze 1 tablespoon butter. Put 1/2 inch water into kitchen sink.

Dissolve sugar, stirring constantly with wooden spoon over low heat until sugar is dissolved. Gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan. Test by drawing your finger through the spoon to make sure it does not feel sugary. Increase heat to medium and bring to a boil. Wash down any crystals that may have formed with pastry brush dipped in hot water, using as little water as possible. Reduce heat while retaining the boil. Stir almost constantly, especially around the sides. Depending on the dairy product/gelatin combination you use, the mixture may start to cook down and change color slightly.

Test in ice-cold water when mixture thicken and bubbles become noisy. A ball, formed in ice water, should hold its shape until heat from your hand begins to flatten it and should be slightly chewy. Temperatures are very approximately so watch the bubbles and the thickening of the mixture. On the average, the temperature should be 236 degrees F to 238 degrees F.

Remove saucepan from heat and place it in the sink. Add, without stirring, frozen butter or flavoring, as well as any food coloring and Kool-Aid®. Then allow to cool.

Stir when lukewarm and “skin” forms on top (110 degrees F). Stir fudge thoroughly but not vigorously by hand (gelatin may tick to bottom of pan so use a scraping motion to free it, with electric mixer, or in food processor. Pause frequently to allow fudge to react. Watch for fudge to thicken, lose its sheen, become lighter in color or streaked with lighter shades, give off some heat, and suddenly stiffen. If mixing by hand, fudge will “snap” with each stroke; by mixer, mixer waves will become very distinct; by food processor, fudge will flow sluggishly back to center when processor is stopped.

Add any optional ingredients before fudge totally candies. Pour, score and store when cool in airtight container in refrigerator or at room temperature. Yields 1 pound. The recipe may be doubled if you have a large stockpot and if you process with an electric mixer.

Black Cherry Lazy Summer Day Fudge
Use black cherry gelatin and 8 ounces black cherry yogurt, with or without fruit. Use a total amount of 3/4 teaspoon baking soda if the yogurt has no fruit; use 1 teaspoon for yogurt with fruit. As an option, you can use 1 teaspoon kirschwasser instead of the butter, and you may also add 4 drops red food coloring.

Grand Marnier Lazy Summer Day Fudge
Use strawberry-vanilla gelatin and 1 cup sour cream. The total amount of baking soda should be 3/4 teaspoon. The mixture will foam up and bubble. You can add 2 teaspoons Grand Marnier along with the butter.

Key Lime Lazy Summer Day Fudge
Uses lime gelatin and a 6 ounce container key lime yogurt plus 1/4 cup milk. The total amount of baking soda should be 3/4 teaspoon.

Lemonade Lazy Summer Day Fudge
Use lemon gelatin, 2 1/4 cups sugar, 1 cup milk and a total of 1 teaspoon baking soda. After removing saucepan from heat, stir in a 2-quart size unsweetened Kool-Aid® Brand Lemonade Mix. For a very tart lemonade taste, use 1/2 teaspoon pure lemon extract instead of butter after removing from heat. For a sweeter lemonade fudge, increase sugar to 3 cup and the milk to 1 1/4 cups.

Orange Sherbet Lazy Summer Day Fudge
Use orange gelatin and 1 cup milk. Increase baking soda to 1 teaspoon total. After removing saucepan from heat, stir in a 2-quart size unsweetened Kool-Aid® orange-flavored mix. At this point you can add 1/2 teaspoon Cointreau instead of butter. This makes a soft fudge.

Peaches ‘n’ Cream Lazy Summer Day Fudge
Use sour cream and 8 ounces peach yogurt. Use 3/4 teaspoon baking soda total. After removing saucepan from heat, you can add 1 tablespoon peach-flavored schnapps, if desired.

Raspberry Lazy Summer Day Fudge
Use raspberry gelatin and 8 ounces of raspberry yogurt. Increase baking soda to 3/4 teaspoon total.

Jell-O Popcorn Balls

1 cup light corn syrup
1 small box any flavor gelatin
1 cup granulated sugar

For varied colors, use different colors of gelatin. Bring corn syrup, sugar and gelatin to a boil. Pour over 4 quarts of popcorn and mix well. Form into balls.

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Pickled Recipes

pickles

Dilly Beans or Okra

2 pounds green beans or okra
4 dill heads
4 cloves garlic
1 teaspoon cayenne pepper

Mix together in nonmetal pan and bring to a boil:
2 1/2 cups vinegar
2 1/2 cups water
1/4 cup canning salt

Place whole beans or okra in a jar placing the flower end down. Place dill, garlic and pepper into each jar. Pour into jars of beans to within 1/2 inch of top of jars. Process 10 minutes in water bath. They should sit for at least 4 to 6 weeks before getting into them.

pickles

Pickled String Beans

giant white wax beans
salt
water
1 quart vinegar
2 cups water
1 cup sugar
1 tablespoon salt
2 tablespoons mixed whole spices, tied up in a muslin bag

String 1 gallon of beans, but do not break them. Boil them in salt water until tender, then drain well. Put 1 quart of vinegar, 2 cupfuls of water, 1 cupful of sugar, 1 tablespoonful salt and 2 tablespoonfuls mixed whole spices, tied up in a muslin bag, on the fire and boil for fifteen minutes. Add the beans and cook ten minutes longer. Seal while hot.

pickles

Dill Pickles

cucumbers

Clean and prick with a fork.
Juice mixture:
1/4 cup salt
2 cups vinegar
6 cups water

Boil together.

Per jar, add:
1 clove garlic
1/4 teaspoon chilies
clump of dill

Pack in pickles, add juice mixture. Tighten lid, 1/4 turn back to allow steam to escape. Boil bottles for 8 minutes then tighten lids back up.

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Pickled Green Tomatoes

3/4 cup apple cider vinegar
2/3 cup water
1/4 cup granulated sugar
1/2 to 1 teaspoon table or pickling salt
1 pound green tomatoes
1 teaspoon salt
very cold water
1 teaspoon dill seed
pickling spice

For pickling liquid, in a small saucepan combine 3/4 cup apple cider vinegar, 2/3 cup water, 1/4 cup granulated sugar and 1/2 to 1 teaspoon table or pickling salt. Bring to boiling; reduce heat and boil gently, uncovered, for 5 minutes. Wash and slice 1 pound green tomatoes into 1/4 inch thick slices. In a large saucepan cook tomatoes and 1 teaspoon salt, covered, in a small amount of boiling water for 1 minute. Drain; rinse with very cold water to cool quickly. Drain well again; transfer to three hot, clean half pint jars. In each jar, place 1 teaspoon dill seed and pickling spice, if desired. Pour hot pickling liquid over tomatoes, leaving a 1/4 inch head space. Seal and refrigerate overnight or up to 2 weeks. Makes 3 half pint jars.

Note: A peeled and thinly sliced Vidalia or sweet type onion may be added if desired. Blanch them for 2 or 3 minutes and then add the green tomatoes for 1 minute and proceed.

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Dill Pickles

72 smaller cucumbers
10 cups water
6 cups cider vinegar
12 tablespoons pickling salt
15 tablespoons dill seed
2 tablespoon mustard seed
18 cloves garlic

Rinse cucumbers, remove stems and cut off a small slice from each end; do not boil cucumbers. Combine water, vinegar and salt in large kettle. Boil the mixture. Pack the cucumbers somewhat loosely into quart jars. Be sure to leave one half inch of space at the top of the jar. Add 6 heads of dill or 2 1/2 tablespoons dill seed to each jar. Also toss in 1 teaspoon of mustard seed along with 3 cloves of garlic. Now pour the boiling hot brine into the packed jars. Don’t forget to leave the one half inch of head space at the top of jar. Wipe rims, put on and adjust lids. Using boiling water canner, process for 10 minutes; remember, process time starts when rolling boil begins. Remove jars from canner. Let cool in rack. You will want the brine to soak into the cucumbers for at least a week before using. Makes about 6 quart jars.

pickles

Crystal Green Pickles

2 cups slacked lime
2 gallons water
7 pounds green tomatoes, unpeeled, thinly sliced
5 pounds granulated sugar, divided
2 quarts apple cider vinegar
4 ounces powdered alum
3 teaspoons whole cloves
1 teaspoon allspice, optional
1 or 2 teaspoons celery seed
1 or 2 tablespoons pickling spice
2 sticks cinnamon, halved
1/4 cup ground ginger

Wash tomatoes in cold water. Slice medium thin. Mix lime and water; in a nonreactive crock or pot, soak tomatoes in lime water for 24 hours. Weigh down with a lid. Drain and rinse well until water is clear. Dissolve alum in the 2 gallons of water. Put tomatoes in it for 24 hours. Drain, rinse well until water is clear. Optional step: Cover pickles with ice water. Let stand 3 hours. Drain. Stir ginger into the third two gallons of water. Pour over tomatoes. Let stand six hours. Drain and rinse well. Place spices in a bundle of cheesecloth or use metal tea making container. Make a syrup of the sugar, vinegar and spices. Pour over tomatoes and let stand 4 hours. Bring to a boil and boil 10 minutes. Fill hot sterile jars with pickles. Bring syrup back to a boil and pour over pickles, leaving 1/2 inch head space. Make additional syrup if needed. Seal. Makes 10 to 12 pints.

pickles

Freezer Pickles

8 cucumbers, sliced thin
1 large onion
2 tablespoons salt

Put these in a large bowl of water, place a plate on top of this and let stand for 2 hours. Boil the following together until it comes to a full boil:

1 1/2 cups sugar
1/2 cup vinegar
1/4 cup water
1 teaspoon mixed whole pickling spices
a pinch of powdered alum

Drain the cucumbers and onions and pack in plastic containers. You can use any empty plastic containers you might have around, i.e. butter containers and the like. Pour the hot mixture over these. Seal with plastic lids and store in freezer. Keeps for months in the freezer. Just thaw out when ready to use.

pickles

Tangy Dill Pickles

12 pickling cucumbers
2 cups water
1 3/4 cups distilled white vinegar
1 1/2 cups packed coarsely chopped fresh dill
1/2 cup sugar
8 garlic cloves, chopped
1 1/2 tablespoons coarse salt
1 tablespoon pickling spice
1 1/2 teaspoons dill seeds
1/2 teaspoon dried crushed red pepper

Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hours until sugar and salt dissolve. Transfer 4 cucumbers to each of three 1 1/2 pint wide mouth jars. Pour pickling mixture over to cover. Place a few dill sprigs in each jar. Cover jars with lids and close tightly. Refrigerate at least 10 days. Pickles will stay fresh for up to 1 month. Keep refrigerated.

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Homemade Pickling Spice

1/4 cup mustard seed
1/4 cup celery seed
1 tablespoon peppercorns
4 cinnamon sticks, broken into bits
1 tablespoon whole cloves
1 tablespoon dried celery flakes
1 tablespoon dry sweet pepper flakes
1 teaspoon basil
1 teaspoon oregano
1 teaspoon marjoram

Combine all ingredients and store at room temperature in covered container. Makes about 3/4 cup spice mix.

pickles

Squash Pickles

8 cups sliced squash
2 large onions, sliced
4 cups green pepper, chopped
2 cups cauliflower, sliced
1 1/4 cups carrots, sliced
1 1/2 cups celery, sliced
1 2 ounce jar sliced pimento, drained
1/2 cup salt
4 1/2 cups sugar
3 cups white vinegar, 5% acidity
3 tablespoons pickling salt
1 tablespoon celery seeds
1 tablespoon mustard seeds
1 1/2 teaspoons ground turmeric

Combine squash, onions, green pepper, cauliflower, carrots, celery and pimento in a large glass bowl; sprinkle with 1/2 cup salt. Cover and let stand about 2 hours. Drain and rinse in cold water. Drain well. Pack vegetables in hot pint jars, leaving 1/2 inch head space. Combine sugar, vinegar, pickling salt, celery seeds, mustard seeds and turmeric in a saucepan, stirring well. Bring mixture to a boil and cook 1 minute. Pour hot vinegar mixture over vegetables, leaving 1/2 inch head space. Wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 15 minutes. Yield 5 pints.

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Jerusalem Artichoke Pickles

2 1/2 pounds Jerusalem artichokes
2 tablespoons lemon juice
1 pound cauliflower, optional
pickling salt
4 cups apple cider vinegar
1 cup Heinz white vinegar
1 cup water
2 cups granulated sugar
1 1/2 teaspoons celery seeds
1 1/2 teaspoons turmeric
2 teaspoons mustard seeds
3/4 teaspoon dry mustard
1 large green bell pepper, optional
1 large red bell pepper, optional
1 large Vidalia or sweet type onion
2 cloves garlic, crushed, peeled, minced, optional

Peel and cut artichokes into 1/2 inch chunks and drop into water with lemon juice added to acidify. Cut the head of cauliflower, optional, break flowerets into 1/2 inch pieces and peel and cut the stems into 1/2 inch cubes or discard the stems. Prepare a Brine Solution to crisp vegetables by covering chokes and cauliflower with water to determine amount of water needed, then drain vegetables, saving the water and mix into it 1/3 cup pickling salt per quart. Place vegetables in brine and soak for 24 hours. Combine the vinegars, water, sugar, celery seeds, turmeric, mustard seeds and dry mustard in a stainless steel or enameled saucepan and bring to a boil. Stir to dissolve sugar, reduce heat and let simmer for 3 to 5 minutes. Remove from heat. While syrup is simmering, coarsely chop the peppers, optional and onion. Prepare garlic and add it to the syrup. Drain brine water off chokes and cauliflower, rinse them well to remove salt and drain again. Combine chokes, cauliflower, peppers and onion and pack into clean hot jars, following manufacturer’s directions. Ladle in hot syrup, a bit at a time, making sure it runs through vegetables. Putting a long, sterilized skewer in the jar and moving it around helps the syrup flow through the vegetables. Fill to 1/8 inch of the jar top, seal and process in a hot water bath for 10 minutes. Place in a cool place for at least 1 week before serving. Yield 3 quarts.

pickles

Artichoke Pickle

1 peck Jerusalem artichokes
8 large green peppers
2 quarts yellow onions
2 large cans pimentos
3 quarts cider vinegar
8 cups sugar
1/4 pound dry mustard
4 tablespoons turmeric
1 1/2 cup corn starch
2 tablespoons celery seed
2 tablespoons mustard seed

Peel artichokes; cut in thin slices; sprinkle generously with salt and let stand overnight. In the morning, drain brine and rinse quickly in cold water. Cut peppers and pimentos coarsely; grind onion. Heat together vinegar, turmeric, sugar, celery seed and mustard seed. Add vegetables and bring to a boil. Mix mustard and corn starch to a past with cold water. Stir in gradually until mixture thickens. Cook about 10 minutes and pack while hot into sterilized jars.

pickles

Okra Pickles

Wash and sterilize 4 or 5 pint jars and lids and set aside on a clean towel on your counter.

Wash and trim stem ends off about 4 pounds small, young okra.
Put on a 3 quart pot half full of water. Add 1 teaspoon salt. Bring to a boil.
Drop about half of the okra in the boiling water and blanch it for 2 or 3 minutes. No longer.
Remove okra quickly to a colander. Rinse quickly with cold water and place in ice water to stop the cooking process.
Drain. and set aside.
Repeat for the other half of the okra.
Meanwhile, in a 2 quart boiler, prepare a mixture of and bring to a boil:

2 cups apple cider or white vinegar
2 cups water
1/2 cup granulated sugar
1/3 cup pickling salt or noniodized salt
1 tablespoon pickling spice, optional
1 tablespoon dill seed
garlic cloves, as needed, crushed, peeled

Allow above to boil slowly while you tightly pack okra pods in the sterilized jars. Prepare garlic cloves to place in each jar by crushing 1 pod for each of your jars. Remove peelings. Add crushed, peeled clove of garlic to each jar with the okra. Cover okra with the boiling hot solution to within 1/2 inch of top of jars. With a sterile table knife, remove any air bubbles. Place sterile lids on jars. Adjust rings, but do not tighten. Place jars in boiling water bath* and process for 15 minutes. Remove to cool. When thoroughly cooled, tighten rings on jars. Be sure each lid has “popped” and is vacuum sealed. If not, reprocess with new lids.

* See a good canning guide or the one provided with your jars and lids/rings.

pickles

Dill Pickle Relish

1 1/2 pounds pickling cucumbers, unpeeled, cut into 1 inch pieces
1 head green cabbage, cored and cut into 1 inch pieces
2 medium green apples, unpeeled, cored and cut into 1 inch pieces
2 large sweet green bell peppers, cored, seeded, finely chopped
2 1/4 cups white distilled vinegar, 5% acidity
1 1/4 cups water
1/2 cup granulated sugar
1/3 cup minced dried onions
2 tablespoons salt
1 tablespoon dill seed
1 tablespoon celery seed
2 teaspoons ground mustard
1/2 teaspoon ground turmeric

In separate batches, finely chop cucumbers, cabbage and apples in food processor, using pulse action. Do not over process. Green pepper may become watery if chopped in food processor, so chop it finely by hand. Reserve vegetables. Combine remaining ingredients in 6 quart sauce pot; bring to boil. Add vegetables; return to boil. Reduce heat; simmer, uncovered, 15 minutes. Ladle into hot sterilized canning jars; pint or half pint size, leaving 1/4 inch head space. Run a thin, nonmetallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth. Cover jars with sterilized metal lids and screw on bands, but not too tightly. Process in boiling water canner 10 minutes. Follow directions for your canner. Lids should seal and “pop”. When cool, tighten rings.

pickles

Pineapple Pickles

2 medium pineapples
2 cups dark brown sugar, packed
2 cups water
1 cup vinegar
2 tablespoons whole cloves
3 inches cinnamon stick, broken

Peel pineapples, core. Cut into 1 inch cubes or spears. In Dutch oven, mix sugar, water and vinegar. Tie spices in cheesecloth; add to mixture. Bring to boiling; boil 5 to 8 minutes. Add pineapple. Cover; simmer 5 minutes. Remove spice bag; discard. Pack hot pineapple into hot, clean, half pint jars; leave 1/2 inch head space. Pour hot syrup over fruit; leave 1/2 inch pot. Adjust lids. Process in boiling water bath 15 minutes. Makes 6 half pints.

pickles

Pickled Garlic

1/2 pound garlic, peeled
1 large red bell pepper, chopped
2 cups distilled white vinegar
2/3 cup white sugar
1/2 teaspoon ground dry mustard
1/2 teaspoon celery seed

Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper. In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag. Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving. Makes 1 pint.

pickles

Pickled Eggs

1 dozen eggs, hard cooked and peeled
2 cups vinegar
1/4 cup sugar
1 1/2 tablespoons mixed pickling spices
1 teaspoon salt
2 whole bay leaves for garnish in the jar
pinch of peppercorns, for garnish in the jar
2 to 3 whole red chili peppers for garnish in the jar.

Put eggs and whole spices, chilies and bay leaves in a scalded quart jar with a tight fitting lid. Bring vinegar, salt, sugar and spices to a simmer in a nonreactive saucepan and pour over the eggs. Seal and refrigerate. They will be ready to eat in 3 days and will keep for two months in the refrigerator.

pickles

Tangy Dill Pickle Relish

about 9 pickling cucumbers, to equal about 3 pounds
2 Vidalia or sweet type onions, peeled, chopped coarse
1/4 cup pickling salt
3 cups white distilled vinegar
3/4 cup granulated sugar
4 cloves garlic, crushed, peeled, minced
2 teaspoons dill seed
2 teaspoons mustard seed
2 teaspoons celery seed, optional
1/2 teaspoon turmeric, optional

Scrub and trim ends off cucumbers; cut into chunks. Place by batches in food processor, pulse to finely chop; place in a large bowl. Repeat with onion, combine in bowl with cucumbers. Sprinkle mixture with salt, stirring in well. Let stand for 1 hour, stirring occasionally. Place mixture in large colander or sieve and drain well. Rinse under cold water; drain again, pressing out any excess moisture. In large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed, optional to boil. Add cucumber mixture. Bring to boil again, stirring frequently. Reduce heat and simmer, until thickened, about 30 minutes. Stir often. Add turmeric, optional and mix well. Pour into prepared 1/2 pint canning jars, leaving 1/2 inch chili. Seal with prepared lids and rings. Process in boiling water bath in canner for 10 minutes. Makes 7, 1/2 pints.

pickles

Chopped Cucumber Pickle

50 small or 25 large sized cucumbers
3/4 cup salt
3 medium sized onions
3 large green peppers, cored, seeded
1 tablespoon mustard seed
1 tablespoon celery seed
3 cups vinegar
4 cups granulated sugar

Wash and grind cucumbers, using medium chopper. Now sprinkle with salt and let stand overnight. Drain and squeeze out juice; use colander. Grind onions and peppers. Add to ground cucumbers. Add mustard seed, celery seed, vinegar and sugar. Bring to boil and boil 10 minutes. Put in jars and seal. Makes 5 to 6 pints.

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Quick Pickled Garlic with Mediterranean Flavors

1/2 cup white wine vinegar
1/4 cup sherry
3/4 teaspoon kosher or other coarse salt
1/4 teaspoon black peppercorns
1 bay leaf
1 or more small hot chile of your choice, slit up the side
1 cup garlic cloves, peeled
1 tablespoon coarsely chopped fresh oregano, thyme or rosemary

In a small nonreactive saucepan, combine the vinegar, sherry, salt, peppercorns, bay leaf and chile and bring to a boil over medium high heat, stirring once or twice to dissolve the salt. Reduce the heat to medium, add the garlic and simmer for 30 seconds or so. Remove from the heat and add the fresh herb. Allow to cool to room temperature, uncovered and then pour into a jar with a nonreactive lid. Cover tightly and let stand at room temperature for at least a day before sampling one of the smaller cloves. The flavor will improve steadily over the first few days, as the liquid penetrates the garlic. This pickle will keep, covered and refrigerated for 2 months or more.

pickles

Orange Pickled Pumpkin

1 pumpkin, 5 to 6 pounds
4 to 5 cups sugar
1 quart apple cider vinegar
3 cups water
2 sticks cinnamon
2 chunks fresh ginger root or 1/4 cup chopped crystallized ginger
1 tablespoon whole allspice, optional
1 1/2 teaspoon whole cloves
6 ounces frozen orange juice concentrate; thawed

You will need the basic equipment for boiling water bath canning. Organize and prepare ingredients, equipment and work space. Cut, seed and clean pumpkin. Wash pumpkin with cold water; peel and cut it into 1 inch chunks, about 4 quarts. In a preserving pot, combine sugar, vinegar, water and spices; tie spices in cheesecloth, if desired. Heat over high heat until boiling, stirring constantly. Continue to heat and stir until the sugar dissolves. Stir in pumpkin chunks and orange juice concentrate and heat to boiling. Reduce heat to simmer and cook, stirring occasionally, until pumpkin is just barely tender, about 30 minutes. Ladle pumpkin into hot jars to within 1/2 inch of tops, spooning in the hot liquid from kettle. Run a slim, nonmetal tool down along the insides of jars to release any air bubbles. Add additional hot liquid to within 1/4 inch of tops, if necessary. Wipe tops and threads of jars with a damp clean cloth. Put lids and screw bands in place as manufacturer directs. Process in boiling water bath for 10 minutes. Follow basic steps for boiling water bath canning. Yield 8 to 9 1 pint jars.

pickles

Sweet Pumpkin Pickles

6 cups prepared pumpkin*
2 cups white vinegar
2 cups granulated sugar
2 large cinnamon sticks

Place pumpkin cubes in a colander. Set over boiling water. Make sure water does not touch pumpkin. Cover and steam until just tender, approximately 5 to 7 minutes. Drain. Simmer vinegar, sugar and cinnamon for 15 minutes. Add pumpkin and simmer for 3 minutes. Set aside for 24 hours. Heat and simmer 5 minutes more. Remove cinnamon sticks. Pack boiling hot in hot clean canning jars, leaving 1/2 inch headroom. Adjust lids and process in hot water bath for 10 minutes. Makes 3 pints.

*Prepare pumpkin by peeling, cubing and discarding seeds and inner pulp.

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Piccalilli

6 cups chopped green tomatoes
1 1/2 cups chopped sweet red peppers
1 1/2 cups chopped green peppers
7 1/2 cups chopped cabbage
2 1/4 cups chopped onions
1/2 cup canning salt
4 1/2 cups vinegar
3 cup brown sugar, packed
3 tablespoons whole mixed pickling spice

Combine vegetables. Mix with salt, let stand overnight. Drain and press in a clean, thin, white cloth to remove all liquid possible. Combine vinegar and sugar. Place spices loosely in a clean cloth; tie with a string. Add to vinegar mixture. Bring to a boil. Add vegetables, return to a boil, and boil gently about 30 minutes or until mixture is reduced one-half in volume. Remove spice bag. Sterilize canning jars. Pack hot relish into hot pint jars. Fill jars to 1/2 inch from top. Remove air bubbles. Wipe jar rims. Adjust lids. Process 5 minutes in a boiling water bath. Yield 3 pint jars.

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Marmalade Recipes

marmalade

Apple Marmalade

1 large orange
6 to 8 medium apples
2 1/2 tablespoons lemon juice
2 cups water
5 cups sugar

In a large stainless steel saucepan place the orange, quartered and thinly sliced and the apples, quartered and cut into chunks. Add all the remaining ingredients, except the sugar and cook until the apples are just soft. Add the sugar and stir constantly, on a low heat until all the sugar is dissolved. Bring to the boil and boil for 15 minutes or until the temperature reaches 220F. Ladle into hot, presterilized jars, wipe the rims clean, place lids on and screw bands and process in a hot water bath for 15 minutes.

marmalade

Apricot Marmalade

6 pounds firm apricots
5 pounds sugar
1 cup water
1 cup lemon juice, poured at the end after the marmalade has thickened

Wash the apricots very well and remove the stone. Place them in a pot in layers, meaning one layer apricots, one layer sugar, one layer apricots, one sugar etc. then on top pour the water. Place the pot over low heat and stir until the sugar has dissolved. Adjust the heat to simmer the marmalade. Stir with a wooden ladle carefully and constantly so the marmalade does not stick to the pot. Cook until the mixture becomes transparent and shiny. Once the marmalade is ready and thick add the lemon juice and leave it to boil for 2 to 3 times more. Remove from the burner and leave it to cool then place in jars. Leave them to cool again in the jar and place a film of cognac on top. With the cognac, the marmalade retains its freshness. Close the jars and the marmalade will be preserved for a long time.

marmalade

Carrot Marmalade

1 pound carrots, peeled
2 oranges, seeded and quartered
1 lemon, seeded and quartered
3 cups granulated sugar
2 cups orange juice

In food processor or with knife, finely dice carrots; transfer to bowl. In food processor, chop oranges and lemon; add to carrots. Stir in sugar and orange juice; cover and refrigerate overnight. Transfer to heavy saucepan; cook over low heat, uncovered, until thickened and carrots and peel are tender, about 40 to 45 minutes. Spoon into sterilized canning jars; store in refrigerator for up to one month, or process in boiling water bath 5 minutes for longer storage. Makes about 4 cups.

marmalade

Cranberry Marmalade

4 tablespoons sugar syrup
1 tablespoon orange zest
2 tablespoons Grand Marnier
1 vanilla bean, split and scraped
1 cinnamon stick or pinch of ground cinnamon
1/4 teaspoon ground nutmeg
8 ounces fresh cranberries

In a stainless steel saucepan, combine the sugar syrup, orange zest, Grand Marnier, vanilla bean, cinnamon stick and nutmeg. Bring to a boil, reduce the heat, add the cranberries, and simmer for 3 to 5 minutes, until the berries are softened. Cool and remove the vanilla bean and the cinnamon stick.

marmalade

Cucumber Marmalade

2 cups finely chopped cucumbers
4 cups granulated sugar
1/2 cup of lime juice
2 tablespoons grated lime peel
1/2 bottle liquid fruit pectin
whatever coloring you fancy: beet juice, blueberry juice, etc.

In a big saucepan combine cucumbers, sugar, juice and peel. Mix well, add coloring, boil one minute over high heat, stirring constantly. Remove from stove, stir in pectin. Skim off foam, stir and skim 5 minutes to cool a bit. Ladle quickly into jelly glasses and cover with 1/8 inch hot paraffin. Makes about five jelly glasses.

marmalade

Eggplant Marmalade

2 pounds eggplant
4 cups of sugar
4 cups of water
1 tablespoon ground nutmeg
1 1/2 teaspoons ground cinnamon
juice of 2 large lemons
grated rind of 1/2 lemon

Wash, peel and dice the eggplant. Barely cover with water in a preserving kettle and boil for about 10 minutes; drain and set aside. Make a syrup by combining the sugar, water, nutmeg and cinnamon and bringing them to a boil. Add the eggplant. Remove from heat, cover and allow to stand overnight. The next day, remove the eggplant with a slotted spoon and boil the syrup for 20 minutes to thicken it. Return the eggplant to the kettle and boil for 30 to 40 minutes until the syrup sheets when dropped from a spoon; 2 drops forming on the edge of the spoon, coming together and falling as 1 drop or until a jelly thermometer reads 220 to 222F. Stir in the lemon juice and grated rind. Ladle into hot, sterilized jars and seal. To seal: Fill to within 1/2 inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. While contents are hot, cover with a 1/8 inch layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely. Makes about 8 half pints.

marmalade

Four Fruit Marmalade

1 large grapefruit
4 large navel oranges
1 lemon
1 lime
2 cups water
1 cup granulated sugar
2 1/2 cups unsweetened apple juice
1/4 cup plus 2 teaspoons Sweet ‘N Low®

Rinse all of the fruit well. Remove the rind from all the fruit; reserve 1/4 grapefruit rind, 1/2 the rind of 1 orange and all the lemon and lime rind. Thinly slice reserved rind; discard remainder. Chop all the fruit. Place fruit, their juices and rind in a large pot. Add water and refrigerate overnight. Over high heat, bring to a boil; reduce heat to medium and cook 20 minutes. Remove from heat and let stand 1 hour. Stir in sugar; set aside until sugar dissolves. Add apple juice and Sweet ‘N Low. Over medium heat, cook, stirring frequently, 1 hour or until very thick. Spoon into hot sterilized jars, allowing 1/4 inch head space or follow manufacturer’s instructions if different. Wipe rims with clean cloth dipped in hot water. Close according to jar manufacturer’s instructions and process in boiling water bath 10 minutes.

marmalade

Grand Marnier Marmalade

2 cups thinly sliced kumquats
7 cups water
3/4 cup Grand Marnier
1 teaspoon grated fresh lemon rind
sugar equal to cooked fruit

Place kumquats, oranges and water in glass bowl. Cover and let stand in a cool place for 12 hours. Pour into medium saucepan and bring to a full, rolling boil over high heat. Cook for about 15 minutes, stirring frequently. Remove from heat and stir in lemon and Grand Marnier. Measure this mixture and add equal amount of sugar. Again bring to a boil and cook, stirring frequently, for about 30 minutes. When mixture begins to gel, remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars.

marmalade

Grapefruit Marmalade

3 grapefruit
1 lemon
1 1/4 cups water
1 pound Sugar

Roughly chop the fruit and place in a bowl with the water. Cover and microwave at 100% for 12 minutes. Remove as many pips as possible and chop again or shred. Return to the bowl and add the sugar, stirring well. Microwave uncovered at 100% for 10 minutes then at 50% for 15 minutes. Use the usual wrinkle test then fill jars and seal. Occasionally a microwaved marmalade or jam will need extra commercial pectin added because the natural pectin is not always enough to set the fruit.

marmalade

Green Tomato Marmalade

4 pounds green tomatoes
1/4 cup finely chopped ginger
6 cups sugar
5 lemons
1/2 cup water

Chop tomatoes, add grated rind and juice of lemons, ginger and water. Simmer 1 hour stirring occasionally to prevent burning. Add sugar. Simmer until sugar is dissolved and then boil rapidly until consistency of jam, about 25 minutes. Pour into jars and seal.

marmalade

Kiwi Marmalade

3 kiwis, peeled and diced in 1/2 inch cubes
zest of 1 lime
3/4 cup sugar
2 tablespoons lime juice

Combine all ingredients in deep 2 1/2 quart dish. Microwave uncovered on high power 5 minutes. Stir and cook 6 to 7 minutes longer, until thickened. Store in refrigerator. Keeps 1 week.

marmalade

Lime Marmalade

12 medium limes
6 cups water
7 cups sugar

Slice unpeeled limes thinly and discard the seeds. Combine the limes and water in a bowl. Cover and stand overnight. Transfer the mixture to a large saucepan. Bring to the boil and simmer for about an hour or until the rind is soft. Measure the fruit mixture and allow 1 cup of sugar to each cup of fruit mixture. Return the fruit mixture and sugar to the pan and stir over the heat, without boiling, until the sugar is dissolved. Bring to the boil and boil, uncovered and without stirring for about 20 minutes, or until the marmalade sets when tested. Pour into hot sterilized jars and seal when cold. Makes about 9 cups.

marmalade

Mint Marmalade

2 pounds green apples
1 quart water
1/2 cup lemon juice
2 cups fresh mint leaves
sugar
green food coloring

Cut the apples in thick slices, but do not peel them or remove the core. Place the apples, the water, the lemon juice and the mint leaves in a large saucepan. Let them come to a boil and simmer, with the saucepan open, for approximately 10 minutes. Mash the apples with a wooden spoon and boil them for another 15 minutes or until they become a pulp. Strain the mixture through a cheese cloth in a bowl and let it sit overnight. Measure the juice and put it back into the saucepan. Add 1 cup of warmed up sugar for every cup of juice and stir over the fire until the sugar has dissolved. Boil until it sets. Add a few drops of color into the mixture, until it has the desired coloring. Take the saucepan off the heat and let it sit for 2 minutes. Empty the mixture into warm, sterilized jars. When they have cooled off, seal them and place labels with the date of preparation.

marmalade

Orange Pineapple Marmalade

1 pound dried apricots, soaked overnight
1 orange
1 lemon
1 large can crushed pineapple
4 habanero chiles, seeded and minced
8 cups sugar

Soak apricots overnight. Grind apricots. Grate 1 orange and 1 lemon rind. Add to apricots. Then add juice of orange and lemon. Add can crushed pineapple and sugar. Mix well. Cook rapidly for 15 minutes, stirring to keep from scorching. Count cooking time from when mixture is hot and bubbly around edge of pan. Pack while hot in sterilized jars. Makes about 5 pints.

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Pear Marmalade

2 pounds pears, peeled, cored and cut into small pieces
1 1/3 cups granulated sugar

Mix fruit and sugar together thoroughly, cover with a kitchen towel and set aside for at least 3 hours to let the juices start to run. Transfer to a large nonreactive saucepan and cook over moderate to medium low heat until pears are heated through, about 10 minutes stirring with a wooden spoon to prevent sticking. Remove from heat when mixture is dense. Yield: 3 cups.

marmalade

Peach Marmalade

1 small orange
1 lemon
1/4 cup water
3 pounds peaches
1 1 3/4 ounce package powdered fruit pectin
5 cups sugar

Cut orange and lemon in quarters; remove seeds. Slice orange and lemon quarters crosswise in very thin slices. In medium saucepan combine fruit slices and water. Cover and simmer the orange and lemon mixture for 20 minutes. Peel, pit and finely chop peaches. In an 8 to 10 quart kettle or Dutch oven combine orange and lemon mixture and chopped or ground peaches. Stir pectin into fruit mixture and bring mixture to full rolling boil. Stir in sugar; bring again to full rolling boil, stirring constantly. Boil hard, uncovered, 1 minute. Remove from heat; quickly skim off foam. Pour at once into hot sterilized jars; seal. Makes 7 or 8 half pints.

marmalade

Red Onion Marmalade

1 ounce butter
1 pound red onions, halved and sliced
1 tablespoon light soft brown sugar
9 ounces red wine
2 ounces red wine vinegar
salt and freshly ground black pepper

Melt the butter in a medium pan. Add the onions and sugar and cook over a medium heat, stirring, until soft and lightly caramelized. Add the wine and vinegar and leave to cook for about another 10 minutes until all the liquid has evaporated and the onions are very soft. Season with salt and pepper and keep hot til serving time.

marmalade

Rhubarb Marmalade

4 cups chopped rhubarb
1 orange
1 lemon rind
7 1/2 cups sugar
1 bottle fruit pectin

Combine rhubarb, grated rind of lemon and rind and juice of orange. Measure fruit. Add water, if necessary, to make each cup level with liquid add sugar. Stir constantly. Heat rapidly to full rolling boil. Boil gently 2 minutes. Remove from fire. Stir in fruit pectin. Skim. Pour marmalade quickly into hot sterilized jars,filling to 1/4 inch from top; wipe jar rims. Cover at once with metal lids; screw on bands. Process in boiling water bath 5 minutes.

marmalade

Seville Orange Marmalade

3 pounds of washed Seville Oranges
juice of 2 lemons
6 pints water
6 pounds sugar

Halve the oranges and squeeze out the juice and pips. Tie the pips and any membrane in muslin. Slice the orange peel and put in a preserving pan with the fruit juices, water and muslin bag. Simmer gently for about 2 hours, until peel is soft and liquid is reduced by half. Remove the muslin bag, add the sugar and heat gently, stirring until the sugar is dissolved. Bring to the boil, then boil the mixture rapidly for 15 minutes. Test for set and when setting point is reached, remove from heat and remove the scum. Leave to stand for 15 minutes and stir gently to distribute the peel.

marmalade

Tomato Marmalade

6 pounds ripe yellow tomatoes
1 pound sugar
2 cinnamon sticks
1 star anise
3 cloves

With a sharp knife, score the skin of the tomatoes in an X on the blossom end. Place in boiling water for 15 to 20 seconds. This may be done in batches. Plunge the tomatoes into a large bowl of iced water to stop the cooking process. Slip the peel off and remove any hard cores. Cut in half and squeeze out the seeds. In a deep pot, combine the peeled tomatoes with the sugar, cinnamon, star anise and cloves. Bring to a rolling boil then lower the heat to a simmer and cook for 1 1/2 to 2 hours, or until the tomatoes are falling apart and beginning to thicken. This may take more time, depending upon the water content of the tomatoes. Watch carefully to avoid scorching and stir often. Remove from heat when consistency is similar to a thick jam. Discard the cinnamon, star anise and cloves. Store in airtight jars, refrigerated, for 2 to 3 weeks.

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Vidalia Marmalade

3 large vidalia onions, peeled and sliced 1/8 inch thick
1/2 cup sugar
1/3 cup white balsamic or white wine vinegar
1/2 teaspoon crushed red pepper flakes
juice of 1 lemon
salt and ground black pepper, to taste

Saute the sliced onions and sugar in a large skillet over high heat, stirring occasionally, for about 10 minutes, until the juices from the onions have evaporated. Reduce heat to medium and cook, stirring constantly, until the onions are golden brown. Add the vinegar, crushed red pepper flakes, lemon juice and salt and pepper to taste and set aside until ready to serve.

marmalade

Watermelon Marmalade

1 1/2 pound whole watermelon
about 8 to 10 limes
1 1/2 pounds sugar
9 ounce bottle liquid pectin

Cut the watermelon in half or quarters and cut away and discard the thick rind. Cut the flesh into 1/2 inch dice, reserving the pips. Grate or zest the rind from the limes and squeeze the juice, saving the used lime halves. You will need 3/4 cup of lime juice. Place the watermelon pips and lime halves into a muslin cloth and secure with string. Place the diced watermelon and lime rind and juice into a large saucepan or jam pan. Simmer gently for 10 minutes. Add the sugar and stir until it has dissolved. Boil rapidly for 5 minutes. Turn off the heat and stir in the liquid pectin. Skim if necessary. Stand covered with a loose cloth or throw something that does not allow moisture to collect and drop back into the marmalade until cool. This allows the fruit to settle so that it does not all rise to the top when bottled. When cool, bottle into warm dry sterilized jars and seal immediately. Label with the date and store in a cool dry place and use within 6 months.

marmalade

Zucchini Marmalade

6 cups peeled, shredded zucchini
5 cups sugar
1 20 ounce can crushed pineapple, undrained
1 whole orange, ground in blender or processor
1 package, 6 ounce apricot or orange gelatin

Combine all but gelatin, bring to a boil, reduce heat and boil slowly 15 minutes. Remove from heat and stir in the gelatin until dissolved. Ladle into hot sterilized jars and seal. Makes 6 half pints.

Barbecue Sauce Recipes

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Apricot and Habanero Glaze

1 dried habanero pepper
1/2 teaspoon salt
1 tablespoon butter, optional
1 1/2 tablespoons dark brown sugar
12 whole golden raisins, chopped
3 tablespoons apricot preserves
1 teaspoon white wine vinegar

In a large skillet heat about a half cup water over medium heat until it begins steaming. Carefully cut small slices from the dried habanero and finely chop those to accumulate about 1/2 teaspoon or so of flakes, adjusting to your taste and heat tolerance. You might want to wear rubber gloves when touching the pepper; at least be careful and don’t touch your eyes until your hands have been thoroughly washed. Add the pepper flakes with the salt and butter to the water and allow the flakes to soften and the butter to melt.Add the brown sugar; stir to dissolve. Add raisins. When the water is simmering, add the apricot preserves. Cut up any large pieces of apricot in the pan and make sure all the gelatinous matter is dissolved. Add the vinegar a little at a time, being careful not to make the mixture at all sour; the vinegar should just brighten up the taste. Allow the glaze to simmer. As it thickens, water can be added a bit at a time to keep the glaze from scorching; it should be allowed to darken a bit. Coat grilled chops or meat slices with the glaze by simmering the meats with the glaze for a couple minutes on each side. Spread a teaspoon or so on each serving plate and arrange meats on top. Mint sprigs and curls of orange peel could be used for garnish. For grilled meats, paint some of this glaze on both sides of the meat a few minutes before you remove it form the grill.

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Asian Barbecue Sauce

3 cups mild barbecue sauce
3 cups smoky barbecue sauce
1 1/2 cups pineapple juice
3/4 cup hoisin sauce
1/2 cup orange marmalade
3 tablespoons teriyaki sauce
3/4 teaspoons 5 spice powder

Combine above ingredients in saucepan. Bring mixture to boil, stirring to blend thoroughly. Reduce heat to simmer for 30 minutes. Use sauce to glaze grilled meats and poultry. Allow 2 1/2 ounces for each serving of meat.

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Atomic Barbeque Sauce

1 onion, chopped
2 cups orange juice
4 cups catsup
1/2 cup fresh lime juice
1/4 cup cider vinegar
1/4 cup brown sugar
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons dry mustard
2 tablespoon crushed red pepper
2 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoons Tabasco
2 tablespoons tamarind paste, available at Indian and Asian groceries
2 tablespoons honey
2 1/2 sticks butter

Add the onion and 1/2 cup of the juice to a blender and puree until smooth. Transfer to a medium size saucepan. Add the remaining ingredients to the saucepan and bring to a boil. Simmer for 25 to 30 minutes. Set aside to cool. Sauce keeps two weeks in fridge.

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Beer Barbecue Sauce

1 cup of warm beer
1 cup catsup
1/4 cup white vinegar
1/4 cup Worcestershire sauce
1 tablespoon onion powder
1 teaspoon dry mustard
1/4 cup brown sugar, packed
1/2 cup finely chopped onion
zest of 1 lemon

Once you have retrieved the ingredients, mix all but the chopped onions and lemon zest in a heavy pot and bring to a boil. Let this simmer for 10 minutes. Next add the onion and lemon zest. Simmer for 5 minutes. Blend using a mixer if you like yours chunky or a blender to puree it making it smooth and creamy. Use as you would for all types of meat.

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Carolina Mustard Sauce

3/4 cup yellow mustard
3/4 cup red wine vinegar
1/4 cup sugar
1 1/2 tablespoons butter
2 teaspoons salt
1/2 teaspoon Worcestershire sauce
1 1/4 teaspoons ground black pepper
1/2 teaspoon Tabasco sauce

In a medium saucepan, combine ingredients, stirring to blend. Over low heat, simmer 30 minutes. Let stand at room temperature 1 hour before using.

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Chipotle Barbecue Sauce

1/2 cup of your favorite barbecue sauce
1 chipotle pepper, finely diced
1 Roma tomato, diced
2 ounces chicken stock
1 tablespoon cilantro, chopped

Combine all ingredients and cook for 10 minutes over medium low heat.

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Cinnamon Barbecue Sauce

1 tablespoon olive oil
1/2 onion, chopped
1/2 cup tomato paste
1/2 cup apple juice
1 tablespoon dry mustard
1/8 teaspoon cinnamon
1/4 teaspoon black pepper, ground
1/2 garlic clove, chopped
1/4 teaspoon paprika
2 tablespoons soy sauce
1/4 cup vinegar
1 tablespoon honey

Heat oil in saucepan. Add onions and cook, covered, until they are golden. Combine tomato paste and apple juice and blend well. Add this and all remaining ingredients, except honey, to the onions. Simmer for 20 minutes. If it gets too thick add a little water. The sauce should be thick at the end of cooking time. Remove from heat and stir in honey. Blend until smooth in blender or food processor.

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Coca Cola Barbeque Sauce

1 12 ounce can Classic Coke
1 1/2 cups ketchup
1 cup finely chopped onion
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
hot pepper sauce to taste

In a medium saucepan, combine all ingredients. Bring to a boil. Reduce heat to medium low and simmer, covered for 30 to 45 minutes or until sauce is thickened, stirring occasionally. Strain if desired. Season with hot pepper sauce.

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Coconut Five Spice Barbeque Sauce

1 quart barbeque sauce
1 8 ounce can coconut milk
1/4 cup five spice powder
2 cups sweet soy
2 cups soy
2 cups pineapple juice

Combine all the ingredients and simmer over a low flame until the liquid is reduced by 1/4. This usually takes 1 to 1 1/2 hours.
Stir often so the liquid doesn’t burn on the bottom. The sweet soy, five spice and coconut milk can be found at any Asian grocery store or market.

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Ginger Plum Barbecue Sauce

2 tablespoons dark molasses syrup
1 cup ketchup
1/4 cup brown sugar
24 ounces ripe plums, pitted
1/4 cup + 2 tablespoons soy sauce
2 tablespoons ginger, grated
1 teaspoons orange zest
14/ cup fresh orange juice
1/4 cup honey
2 tablespoons fresh lemon juice
2 tablespoons rice vinegar
2 large cloves garlic, minced
4 scallions, both white and green parts, trimmed and finely chopped
2 hot chiles, seeded; for hotter sauce, leave seeds in

Combine all the ingredients in a heavy, nonreactive saucepan and bring to boil over medium heat. Reduce the heat to medium low and simmer, uncovered, until the plums are very soft, about 5 minutes. Transfer the mixture to a blender to process to a puree, then return to the pan. Taste for seasoning, adding more soy sauce, honey or lemon juice as necessary. The sauce should be sweet, sour and spicy. If too thick, thin with a little water. Makes about 3 1/2 cups of sauce. Recipe serves about 4 to 6 people.

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Honey Barbecue Sauce

2 tablespoons olive oil
1 1/2 cup onions, finely chopped
2 tablespoons garlic, finely chopped
1 28 ounce can tomatoes, crushed
1 6 ounce can tomato paste
1/2 cup red wine vinegar
1/4 cup Worcestershire sauce
1 tablespoons chili powder
1 tablespoons coriander, ground
3 tablespoons lemon juice
1/4 teaspoon red pepper flakes
1 tablespoons Tabasco sauce
2 tablespoons fresh oregano fresh or 1 tablespoon dried
2 teaspoons cumin, ground
2 bay leaves
4 fresh thyme sprigs or 1 teaspoon dry
1 tablespoon black pepper, freshly ground
4 tablespoons honey
salt to taste

Heat the oil in a saucepan and add the onions. Cook, stirring until wilted. Add the garlic, cook briefly and add the remaining ingredients. Bring to a simmer and cook, stirring often, about 30 minutes. Let the sauce cool and use for basting. Refrigerates well. Makes 5 cups.

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Jack Daniels BBQ Sauce

1 tablespoon shallots, minced
1 teaspoon garlic, minced
1/2 bottle Worcestershire sauce
2 ounces Jack Daniels whiskey
4 ounces cold butter
1 teaspoon parsley, chopped
pinch black pepper

Saute shallots and garlic in Worcestershire sauce. Reduce by half. Add black pepper and whiskey. Flame. Off of heat, whisk in butter; add parsley. Use on grilled steaks and tenderloin.

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Kansas City Barbecue Sauce

1 teaspoon salt
3 cups canned beef broth
1/4 cup white vinegar
1/2 cup Worcestershire sauce
1 cup tomato paste
1/2 cup brown sugar
1/2 cup honey
1 tablespoons chili powder
3 tablespoons paprika
1 tablespoon sage
1 1/2 teaspoons cayenne pepper
1 teaspoon tumeric
3 cloves garlic, crushed

Blend all together in a large saucepan and simmer for 1 1/2 hours.

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Lemon Butter Barbecue Sauce

4 ounces margarine
1 small onion, grated
1 tablespoon Worcestershire sauce
1/3 cup lemon juice
1 teaspoon prepared mustard

Melt margarine in small skillet. Saute onion; add remaining ingredients. Heat thoroughly. Baste chicken or steaks over hot coals.

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Mango Scotch Bonnet Caribbean Barbecue Sauce

2 tablespoons peanut oil
4 ripe mangoes, peeled, pitted and cut into 1/2 inch dice
I white onion, peeled and cut into 1/4 inch dice
I carrot, peeled and cut Into 1/4 inch dice
1 fresh orange Scotch bonnet chile, seeded and finely minced
1/2 cup champagne vinegar
1/2 cup ketchup
l/4 cup sugar
salt to taste

In a saucepan, heat the peanut oil and saute the mangoes, onion, carrot and Scotch bonnet for 10 minutes over medium heat or until the onions are soft and translucent. Deglaze the saucepan with the vinegar and add the ketchup and sugar. Bring to a slow boil, reduce heat and simmer for 35 to 45 minutes. Remove pan from heat and season with salt. Transfer to a food processor or blender and pulse. Strain through a medium sieve; if the sauce is too thick, add a little water to thin. Use as a barbecue sauce with grilled seafood such as lobster, crab and scallops and with pork. can be brushed on as a glaze during cooking. Holds well for weeks in the refrigerator. Makes about 3 cups

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Maple Apple Barbecue Sauce

2/3 cup chicken broth
1/3 cup applesauce
2 tablespoons maple syrup
2 tablespoons balsamic or apple cider vinegar
1 tablespoon cornstarch
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1 1/2 teaspoons imitation maple flavor

In a small saucepan, combine all ingredients except maple flavor. Bring to a boil while stirring with a whisk. Continue to cook 10 minutes. Remove from heat and stir in maple flavor. Use immediately or store in refrigerator up to 2 weeks.

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Memphis Barbecue Sauce

3 tablespoons butter
1/4 cup minced onion
1 cup white vinegar
1 cup tomato sauce
1/4 cup Worcestershire sauce
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne
dash tabasco sauce

In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low and cook until the mixture thickens, approximately 20 minutes. Stir frequently. Use the sauce warm. It keeps, refrigerated, for a couple of weeks.

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Peach Barbecue Sauce

32 ounces canned peaches
1 1/2 cups vinegar
1 cup oil
1/2 teaspoon garlic cloves, crushed
2 tablespoons Dijon mustard
1 teaspoon cinnamon
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon ginger, ground
1/2 teaspoon black pepper
3/4 cup maple syrup
1 cup brown sugar
2 tablespoons cornstarch

Puree peaches. Mix cornstarch with a little water. Combine all ingredients in large saucepan and heat to low boil, stirring occasionally. Continue to simmer 30 minutes, stirring frequently. Sauce may be thin, so at end of cooking time, if necessary, add sufficient water/cornstarch mixture to thicken.

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Pineapple Barbecue Glaze

2 tablespoons whole cloves
1/2 cup pineapple juice
1 cup brown sugar
4 teaspoons prepared mustard
3 tablespoons lemon juice

In a saucepan, stir together whole cloves, pineapple juice, brown sugar, prepared mustard and lemon juice. Bring to a boil and cook until thickened. Strain; remove the whole cloves and reserve. When baking ham: Remove the ham from the oven 30 minutes before the end of the baking time. Score the ham and stuff with the whole cloves. Spoon 1/3 of the glaze on top and brush with the remaining glaze at 10 minute intervals. Makes about 1 1/2 cups sauce.

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Rattlesnake Club Barbecue Sauce

1 1/2 cups ketchup
1/2 cup prepared chili sauce
1/4 cup prepared steak sauce
3 tablespoons dry mustard
2 tablespoons prepared horseradish
1 tablespoon molasses
1 tablespoon red wine vinegar
1 tablespoon minced jalapeno chile pepper
1 tablespoon garlic juice or use fresh garlic
1 tablespoon Tabasco sauce, if desired

Whisk first 10 ingredients in bowl. Add hot pepper sauce to taste. Can be prepared up to 1 week in advance. Cover and chill. Bring to room temperature to serve. Makes about 3 cups.

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Southern Barbecue Sauce

16 ounces hot sauce
2 1/2 teaspoons red pepper flakes, crushed
1 small onion, sliced
1 celery stalk, sliced
3 cups tomato puree
1 1/2 cups water
1 1/2 cups sugar
1 lemon, sliced

Combine all the ingredients in a heavy pot and heat just till hot. Don’t bring to a boil or the sauce will turn dark and become thin. Cool the sauce to room temperature, strain it and store it in a tightly covered jar in the refrigerator.

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Sweet and Zesty Barbecue Sauce

1/2 cup ketchup
2 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon chili powder

Combine ingredients. Brush on grilled meat several times during last 15 minutes of grilling time.

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Teriyaki Barbecue Sauce

3/4 cup soy sauce
1 tablespoon sake or other wine
1/2 cup sugar
1 teaspoon grated or ground ginger
1 clove garlic or 1/8 teaspoon garlic powder
1/2 teaspoon Accent, optional

Combine all ingredients in a resealable bag. Marinate meat in sauce for at least an hour before cooking. Broil or charcoal chicken, shrimp, beef, fish, ribs as desired. Serve with extra sauce heated.

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Three Mustard Barbecue Sauce

2 tablespoons vegetable oil
3 celery ribs, finely diced
1 red bell pepper, seeded and finely diced
1 green bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1 onion, finely diced
1 clove garlic, minced
2 cups firmly packed dark brown sugar
1 cup Dijon mustard
1 cup whole grain mustard
1 cup prepared yellow mustard
juice of 1/2 lemon
2 tablespoons Worcestershire sauce
1 tablespoon ground ginger
1 teaspoon chili powder
1 teaspoon cayenne pepper
salt and freshly ground black pepper to taste

In a large saucepan, heat the oil over medium high heat. Add the celery, bell peppers, onion and garlic. Cook, stirring, until they start to become soft, about 3 to 5 minutes. Add the brown sugar and stir until it is dissolved. Stir in the three mustards and reduce the heat to low. Simmer for 10 minutes, stirring occasionally. Add the remaining ingredients except for the salt and pepper and simmer 10 minutes longer, stirring frequently. Taste and check the seasoning, adding salt and pepper if needed. Let cool, place in an airtight container and refrigerate. It will keep for several months.

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Yucatan Barbecue Sauce

2 lemons, peel and juice
5 oranges, peel and juice
1 tablespoon achiote seed softened in warm water
1 teaspoon cayenne
1/2 cup powdered chile ancho
1/2 cup powdered New Mexico chile
1/2 cup powdered California chile
6 cloves garlic large
1 cup olive oil
3 tablespoons white wine vinegar
2 teaspoons salt

Peel the lemons and oranges to get long strips of peel. Squeeze the juice from the peeled fruits and combine it with peel and all other ingredients in a large mixing bowl, mix well. Working in batches, transfer the soupy mess to a food processor or blender and process until its chopped to a coarse sticky paste. You may freeze the sauce at this stage, as it freezes beautifully. Smear thickly on chicken of fish, let marinate in the refrigerator overnight, before roasting, broiling or grilling. Baste occasionally during the cooking. Covers 3 to 4 chickens.

Vinaigrette Recipes

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Amandine Vinaigrette

2 cloves garlic, finely chopped
1/2 cup whole blanched almonds, toasted
1/2 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1/2 cup olive oil
freshly ground pepper and salt

Combine first four ingredients in food processor and puree. With machine running slowly add 1/2 cup olive oil. Chill the vinaigrette for several hours or more, then bring sauce to room temperature. Season with salt and pepper.

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Apple Juice Vinaigrette

4 tablespoons olive oil
2 tablespoons cider vinegar
1/2 cup apple juice
1/4 teaspoon salt
1/2 teaspoon minced garlic

Put all ingredients in a jar with a tight fitting lid and shake well. Use on salads or as a marinade.

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Apricot Vinaigrette

3/4 teaspoon cornstarch
dash garlic powder
dash ground ginger
1/3 cup apricot nectar
1 tablespoon white wine vinegar

Combine cornstarch, garlic powder and ginger in a small saucepan. Stir in apricot nectar. Cook, stirring, over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat, stir in vinegar. Serve.

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Asparagus Vinaigrette

8 medium asparagus spears, tips only, steamed lightly
1/4 cup canola oil
1/2 teaspoon sesame oil
1 tablespoon Dijon mustard
juice of 1 lemon
salt and freshly ground black pepper

In a small bowl, combine the canola oil and the sesame oil and mix. In a blender, combine the chopped asparagus, the mustard and the lemon juice. Blend, slowly adding the mixed oils. Season the vinaigrette with the salt and pepper to taste.

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Asian Vinaigrette

3 tablespoons canola oil
2 tablespoons white rice vinegar
2 tablespoons soy sauce
1/2 teaspoon pepper or to taste
1 clove garlic, minced
1/2 teaspoon minced fresh ginger

Whisk together all ingredients in a small bowl. Taste and adjust the seasoning.

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Avocado Vinaigrette

1/2 cup diced mango
1/4 teaspoon finely diced habanero
1 teaspoon pink peppercorns
1/4 cup seasoned rice vinegar
1 tablespoon water
1/4 teaspoon kosher or grey salt
1/2 cup avocado oil

Place all ingredients except the oil in a blender, puree until smooth. With blender on puree slowly add oil until combined. Refrigerate and use as a salad dressing or marinade for chicken or pork. Remove from refrigerator 1/2 hour before use.

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Bacon Vinaigrette

1/2 tablespoon Dijon mustard
2 tablespoons rice wine vinegar
3 tablespoons rendered bacon fat, warm
1 tablespoon soy sauce
1 ounce wasabi paste

Blend mustard and rice wine vinegar with hand blender. Add warm bacon fat and soy sauce. Stir in wasabi paste. Serve warm.

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Balsamic Vinaigrette

1 clove garlic, peeled
1/2 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
salt and pepper to taste
2 tablespoons extra virgin olive oil

Place all ingredients in a small plastic container with a lid. Stir this with a fork and let it sit for about 10 minutes to infuse the garlic flavor in the dressing. Remove the garlic clove, add the oil and shake to combine. Taste for salt and pepper and adjust.

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Beet Vinaigrette

2 medium beets, peeled
1 onion, chopped
3/4 cup chick peas
1 small jar of pickles, chopped but not drained
2 to 3 tablespoons or to taste olive oil

In a pot of water cook beets until tender. When cooked remove; cool. Cut beets into small squares. Add onion, drained chick peas, salt, pepper. Add jar of pickles. Whiz all in a blender until smooth. Slowly add olive oil to taste.

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Blood Orange Chervil Vinaigrette

segments and juice of 2 to 3 blood oranges; about 6 ounces
2 tablespoons shallot, finely minced
6 ounces good extra virgin olive oil
1 teaspoon salt to macerate the shallots
fresh ground black pepper to taste
1/2 cup chervil leaves, roughly chopped with stems removed

Put the finely minced shallot in a stainless steel mixing bowl, add the salt and two ounces of the orange juice. Set aside for 20 minutes at room temperature. Then, add the orange segments, chopped chervil leaves, the remaining orange juice, then slowly whisk in the olive oil and season with the pepper.

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Blue Vinaigrette

1/4 cup red wine vinegar
3/4 cup olive oil
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon red pepper flakes
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1 teaspoon garlic salt
3/4 teaspoon Tabasco
2 cloves garlic, minced
4 ounces blue cheese

Mix all ingredients in food processor. Keep refrigerated.

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Blueberry Vinaigrette

1/4 cup fresh blueberries, washed
1/4 cup olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper

In a blender put all ingredients except oil. Blend until smooth. Whirl in oil slowly until well blended. For a creamier dressing stir in 1 tablespoon mayonnaise or plain yogurt. Makes about 1/2 cup.

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Cactus Pear Vinaigrette

2 cactus pears
1/2 cup salad oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon dried tarragon leaves, crushed
fresh ground black pepper

Cut ends off each cactus pear. Cut a slit down side of each cactus pear. Starting at slit, gently pull off skin and discard. Cut fruit into chunks and put into blender container. Blend until smooth. Press through coarse strainer to remove seeds, then add cactus pear puree, oil, vinegar, salt, tarragon and pepper and blend to mix. Refrigerate any unused dressing for another salad.

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Caesar Vinaigrette

4 to 8 cloves garlic, pressed
2 teaspoon red wine vinegar
4 teaspoons balsamic vinegar
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
1/4 teaspoon hot sauce, optional
2 teaspoons soy sauce or tamari
1/2 cup hot water
2 teaspoons chicken flavored broth powder
1/4 teaspoons veggie flavored broth powder
1/8 teaspoon salt or salt free seasoning
fresh cracked pepper
1/4 cup nutritional yeast

Mix all ingredients well, bottle and keep refrigerated.

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Caramel Citrus Vinaigrette

2 cups extra virgin olive oil
1/4 cup caramel sauce
1/4 cup apple juice
1/8 cup orange juice
1/8 cup pineapple juice
1/8 cup honey
1 tablespoon lemon juice
1 tablespoon lime juice
2 tablespoons finely chopped parsley or cilantro; use one or both
salt and pepper to taste
toasted pecans to taste, optional

Add all ingredients in mixing bowl and mix together using a whisk. Add salt and pepper to your liking. If you are adding pecans, toast them in the oven or in a skillet using a small amount of olive oil. Let them cool then add them to your dressing at the last minute.

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Champagne Vinaigrette

1/2 cup champagne or sparkling wine
1 teaspoon shallots, minced
1/4 teaspoon dry tarragon leaves
2 teaspoons Dijon mustard
1 1/2 teaspoons sugar
2 teaspoons parsley, chopped
1/4 cup seasoned rice wine vinegar
3/4 cup olive oil
salt to taste
fresh ground black pepper to taste

Place champagne and shallots in a small saucepan over medium heat. Bring to a simmer and reduce heat. Allow mixture to reduce to 1/3 of original volume. Remove and cool. Whisk together Dijon mustard, sugar, parsley, rice wine vinegar and cooled champagne/shallot reduction in a mixing bowl. Add olive oil in a slow steady stream while whisking until the oil is incorporated. Season with salt and pepper. Refrigerate.

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Cinnamon Vinaigrette

1/3 cup olive oil
1/4 cup lemon juice
2 tablespoons orange juice
2 1/2 teaspoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon salt

In a small bowl, whisk all ingredients.

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Citrus Vinaigrette

1 clove garlic, peeled and crushed
2 tablespoons olive oil
1 lemon
5 tablespoons white wine vinegar
2 tablespoons honey
1/2 teaspoon ground mustard

Place garlic and olive oil in blender. Juice the lemon and add the juice to blender with the white wine vinegar, honey and mustard. Blend on high for about 15 seconds and chill.

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Citrus Basil Vinaigrette

1 cup fresh orange juice
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
2 tablespoons basil chiffonnade
2 tablespoons finely chopped red onion
2 cups olive oil
salt to taste
freshly ground black pepper; to taste

In a blender, combine the orange, lemon and lime juices, basil and onion and blend. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper and reserve. May be prepared up to 2 days ahead and refrigerated in a squeeze bottle. Bring to room temperature before serving. Shake before using. This recipe yields 4 cups of vinaigrette.

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Cranberry Vinaigrette

1 teaspoon maple syrup
1/2 teaspoon dry mustard
1 tablespoon cider vinegar
2 tablespoons cranberry juice
sea salt to taste
1/2 cup canola oil

In a bowl, whisk together syrup, mustard, vinegar, cranberry juice and salt to taste. Add the oil in a stream, whisking until it is emulsified. Makes about 2/3 cup.

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Coriander Vinaigrette

2 tablespoons red wine vinegar
1/2 cup olive oil
2 cups coriander
1 tablespoon lime juice
1 tablespoon garlic, chopped
2 tablespoons red onions, chopped
2 tablespoons honey
salt and pepper

Blend all ingredients together except the oil. Add the oil slowly until emulsified and season with salt and pepper. Place in a squeeze bottle and refrigerate.

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Creamy Vinaigrette

3 lemon peels
1 small head of garlic, diced
1/2 cup of virgin olive oil
1 splash of Hennessy Cognac
1 whole egg
1 large spoon herb of your choice; basil, oregano, tarragon, etc.
1 soup spoon of Dijon mustard
1/3 teaspoon of seasoned salt

In blender, squeeze lemon peels with garlic, mustard, egg, cognac and herb. Blend at high speed for about 10 seconds. Change the speed to low. Open plastic hat to blender, then pour in olive oil until well emulsified. Season to taste with salt

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Curry Soy Vinaigrette

2 teaspoons Dijon mustard
2 teaspoons curry powder
2 tablespoons light soy sauce
2 teaspoons salt or to taste
1 teaspoon freshly ground five pepper mixture or black pepper
4 tablespoons extra virgin olive oil

Combine the mustard, curry powder, soy sauce, salt and pepper and olive oil in a bowl. Mix well.

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Finger Lime and Dill Vinaigrette

2/3 cup grape seed oil
1/3 cup apple cider vinegar
1 shallot
bunch of dill
2 finger limes
rock salt
cracked pepper

Pour vinegar into a mixing bowl. Add the cracked pepper, rock salt, chopped dill and shallots. Whisk ingredients together. Slowly pour the grape seed into the mixture continuing to whisk. Cut off the top of the finger lime and squeeze the caviar like capsules into the mixture. Mix together gently.

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Garlic and Cumin Vinaigrette

3 tablespoons olive oil
2 tablespoons fresh lemon juice
3 cloves of garlic or more if you desire, finely chopped
1 teaspoon pickled jalapeno chilis, finely chopped
3 tablespoons finely chopped herbs; thyme, mint, tarragon, parsley
1 tablespoon coriander leaves
2 tablespoons white wine vinegar
1 teaspoon cumin powder or 1 tablespoon of crushed cumin seeds
salt and pepper

Whisk the oil with the garlic, lemon, jalapeno, herbs, vinegar, salt and pepper. Taste and adjust seasoning with salt and vinegar. Let stand for 20 minutes or longer, before serving. Serve at room temperature.

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Ginger Vinaigrette

2 tablespoons Dijon mustard
2 tablespoons cup red wine vinegar
2 teaspoons finely grated fresh ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable oil
1/4 cup olive oil

Combine mustard, vinegar, ginger and salt and pepper. Stir in the oils.

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Grapefruit Vinaigrette

1 cup unsweetened grapefruit juice
1/3 cup vinegar
4 tablespoons water
2 cloves garlic
1/2 teaspoon basil
1/4 teaspoon thyme
1 teaspoon chopped fresh parsley
freshly ground pepper
1/4 teaspoon guar gum

Place all ingredients in blender and blend at high speed. Keep refrigerated.

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Hazelnut Vinaigrette

1 clove garlic
1/8 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 cup raspberry vinegar
1/4 cup honey
3 tablespoons hazelnut oil
1/2 cup extra virgin olive oil

In a blender or food processor, mince garlic. Add salt and Dijon mustard; whirl drizzling in raspberry vinegar, honey, hazelnut oil and olive oil. Store, covered, in the refrigerator. Serve at room temperature.

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Herb Vinaigrette

2 tablespoons white wine vinegar
1 to 2 cloves garlic, minced
2 tablespoons lemon juice
1 heaping teaspoon grated lemon zest
1 tablespoon minced fresh herbs; a combination of thyme, lemon thyme, marjoram, basil, savory and/or parsley
1/8 teaspoon salt
1/2 cup extra virgin olive oil
generous grinding fresh black pepper

Combine the vinegar, garlic, lemon juice, lemon zest, herbs and salt in a medium size bowl. Let stand for 10 minutes. Whisk in the oil, adding it in a slow, steady stream. Season with pepper to taste. Taste and adjust accordingly.

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Honey Vinaigrette

1 minced green onion
2 oranges, juiced
1 tablespoon minced garlic
1 tablespoon minced shallot
1 tablespoon minced ginger
1/4 cup soy sauce
1 cup olive oil
2 tablespoons honey
1/2 cup white wine
1/4 cup rice wine vinegar
salt and pepper to taste

Combine all ingredients but the oil in a mixing bowl. Slowly whisk in the oils and adjust salt and pepper. Chill. Can be made a week in advance.

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Hot Pepper Vinaigrette

3 1/2 ounces red wine vinegar
2 ounces balsamic vinegar
1 egg yolk
2 tablespoons Dijon mustard
1 1/3 cups sunflower oil
2 tablespoons walnut oil
1 fresh hot chile pepper, minced

In a bowl, whip the vinegars with the egg yolk and the mustard. Add the chopped pepper. Incorporate a little sunflower oil at a time. Finish by whisking in the walnut oil. Adjust seasoning to taste. Serve with warm salad of seafood or apple/pear salad.

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Lemon Mustard Vinaigrette

zest of 1 lemon and juice of 2 large lemons
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 cup chopped fresh tarragon
1 tablespoon capers
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine all ingredients in bowl. Pour over salad just before ready to serve.

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Lime Basil Vinaigrette

1 clove garlic, minced
2 tablespoons lime basil, chopped
2 tablespoons chives, chopped
1 shallot, minced
1 teaspoon Dijon mustard
1/3 to 1/2 cup of white wine vinegar
salt and freshly ground black pepper
1 cup extra virgin olive oil

Mash together the garlic, basil, chives and shallot until a paste is formed. Add to a food processor along with the mustard, vinegar, salt and pepper. Mix well. Slowly drizzle the oil in a steady stream while the processor is running until the ingredients are fully emulsified.

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Lucky Money Vinaigrette

3/4 cup tomato clam juice
1/4 cup canola oil
3 tablespoons rice vinegar
3 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons granulated sugar
2 garlic cloves, crushed
1 teaspoon grated fresh ginger
1/4 teaspoon red chili pepper flakes
1/4 teaspoon sesame oil

Combine tomato clam juice, canola oil, vinegar, oyster and soy sauces, sugar, garlic, ginger, pepper flakes and sesame oil in a container with a tight fitting lid. Mix well.

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Maple Vinaigrette

1/2 cup extra virgin olive oil
1/3 cup balsamic vinegar
3 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/8 teaspoon freshly ground pepper

Whisk all ingredients together. Drizzle over salads or use as a marinade.

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Marsala Vinaigrette

1/3 cup Marsala wine
1 tablespoon minced garlic
1 tablespoon minced shallots
3 tablespoons fresh chives, chopped fine
3 tablespoons fresh thyme, chopped fine
juice of half an orange
1 1/2 tablespoons Dijon mustard
1 cup olive oil
1 cup vegetable oil
1 cup rice wine vinegar
1/4 cup red wine vinegar

Mix all ingredients except oils and chives in blender. Slowly drizzle in oil with blender running. Fold in fresh chives and salt to taste.

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Omega 3 Vinaigrette

2 teaspoons cold pressed organic flaxseed or linseed oil
2 teaspoons lemon or lime juice or your favorite vinegar
1 teaspoon honey
salt and fresh ground black pepper to taste
2 teaspoons sunflower oil

Pour flaxseed oil into a small bowl. Add lemon, lime or vinegar. Add honey, salt and pepper. Mix in sunflower oil. Use immediately.

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Orange Vinaigrette

6 tablespoons orange juice
3 tablespoons champagne vinegar or white wine vinegar
2 tablespoons minced shallots
1 teaspoon salt
fresh ground black pepper

In a bowl, combine orange juice, vinegar, shallots, salt and pepper to taste. Serve at room temperature or chilled over a salad.

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Papaya Vinaigrette

1 papaya, peeled, seeded, finely chopped
1/2 cup olive oil
2 cloves garlic, minced
2 teaspoon Dijon mustard
1/4 cup white vinegar
3/4 teaspoon sugar

Mix all ingredients in a small bowl or jar until well blended. Pour dressing over mixed greens, cucumbers, spinach or your favorite salad. Toss lightly to distribute dressing.

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Parmesan Vinaigrette

1 cup corn or olive oil
1 cup freshly grated Parmesan
2 tablespoons white wine vinegar
1/2 cup low fat plain yogurt
1 tablespoon Dijon mustard
salt and pepper to taste

Combine all the ingredients in a blender until creamy and smooth. Pour into a bowl, cover and store in the refrigerator. Makes about 2 cups.

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Peanut Vinaigrette

2 cups teriyaki sauce
1/4 cup minced ginger root
1/4 cup tamarind juice; 2 tablespoons tamarind concentrate and balance with water and mix
1/4 cup chili paste
1/4 cup garlic paste
1/4 cup creamy peanut butter
6 tablespoons rice vinegar
1/2 cup chopped fresh cilantro
3/4 cup peanut oil

Combine teriyaki sauce, ginger, tamarind juice, chile paste and garlic paste in a small saucepan and bring to a simmer over low heat. Stir well so tamarind paste is dissolved. Remove from heat and allow to cool before using. In a food processor, combine peanut butter, tamarind mixture, rice wine vinegar and cilantro. With the motor running, add peanut oil gradually, until combined. Serve over salad or vegetables.

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Pineapple Mint Vinaigrette

3 tablespoons frozen pineapple juice concentrate
1 1/2 tablespoons water
2 tablespoons cider vinegar
2 teaspoons chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil

Whisk pineapple juice concentrate, water, vinegar, mint, salt and pepper in a small bowl; slowly whisk in oil. Makes about 2/3 cup.

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Pumpkin Vinaigrette

4 tablespoons pumpkin puree
1/4 cup vinegar; cider or balsamic
1 clove garlic
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup olive oil

Finely chop or mash the clove of garlic. Put all ingredients except the olive oil into a bowl. Whisk all ingredients together. Mix well. Add olive oil and whisk well. It is important to mix the olive oil in last as salt will not dissolve in oil.

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Raspberry Vinaigrette

1/2 cup raspberry vinegar
1/4 teaspoon each salt and pepper
4 teaspoon sugar
2 garlic cloves, finely chopped
2 teaspoon Worcestershire sauce
1 tablespoon Dijon style mustard

Combine all the ingredients and mix well. Refrigerate in a container with a tight fitting lid. Will keep for months. Makes 1/2 cup.

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Raspberry Rhubarb Vinaigrette

1/2 cup raspberry balsamic vinegar
1/2 cup rhubarb wine
1/2 cup salad oil
2 tablespoons Dijon Mustard
1 tablespoon lime juice
1/8 teaspoon salt
1/8 teaspoon white pepper

Combine all ingredients in either a blender or a sealable jar and blend. Best if chilled before using.

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Salsa Vinaigrette

1 cup of small diced green and red bell peppers
1/2 cup small diced onions
1 cup small diced ripe tomatoes
1/4 cup white wine vinegar
2 tablespoons of olive oil

In a bowl, mix green and red peppers, onions, tomatoes, vinegar and olive oil. Season with salt and pepper right before serving.

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Sherry Wine Vinaigrette

3/4 cup extra virgin olive oil
1/4 cup sherry wine vinegar
1 medium shallot, minced
1/2 to 1 tablespoon fresh flat leaf parsley, finely chopped
1/2 teaspoon dried basil or 1 teaspoon fresh basil, minced
1 small clove garlic, minced
salt and freshly ground black pepper to taste

Mix all ingredients together and let sit overnight. Serve at room temperature but store in the refrigerator. This vinaigrette becomes more flavorful over time.

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Shiitake Vinaigrette

6 cups shiitake mushrooms, sliced
2 shallots, minced
3 garlic cloves, minced
1 cup white wine vinegar
1/4 cup dry sherry
2 tablespoons sugar
salt to taste
3 tablespoons Dijon mustard
1/2 cup vegetable oil
3/4 cup olive oil
1 tablespoon fresh thyme leaves
black pepper to taste

Trim stems from mushrooms and slice caps. Saute mushrooms in two batches with oil over medium high heat. Cook until lightly browned and most liquid evaporates. Combine all sauteed mushrooms in skillet. Add shallots and garlic, saute 1 to 2 minutes. Add white wine vinegar and sherry, scraping bottom pan to loosen any browned bits. Add sugar and salt to taste. Stir to dissolve sugar. Reduce liquid by half. Gradually stir in mustard, then oils, thyme and pepper to taste. Briefly warm and remove from heat. Serve over roasted vegetables, grilled chicken, pork or tuna steaks.

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Strawberry Vinaigrette

3/4 cup strawberries
2 tablespoons balsamic vinegar
1/2 cup olive oil

Place strawberries and vinegar in a blender. Blend until smooth. With motor running, add oil in a slow steady stream. Blend until combined, adding more vinegar if you prefer a sharper vinaigrette.

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Sweet and Sour Vinaigrette

1 teaspoon mustard
2 teaspoons balsamic vinegar
1 teaspoon soy sauce
1 teaspoon honey
salt and fresh ground black pepper
1/2 cup olive oil
1/4 cup vegetable oil

Combine mustard, balsamic vinegar, soy sauce, honey, salt and pepper in a mixing bowl. Drizzle in olive oil and vegetable oil, whisking to an emulsion.

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Tarragon Vinaigrette

1/4 cup canola oil
2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
1/2 teaspoon celery salt
1 garlic clove, crushed
freshly ground pepper to taste

Whisk together canola oil, vinegar, mustard, celery salt and garlic in a small bowl. Add ground pepper to taste. Drizzle over salad. Serve immediately.

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Tomato Vinaigrette

2 teaspoons Dijon mustard
1/2 teaspoon minced garlic
2 tablespoons red wine vinegar
4 tablespoons olive or vegetable oil
freshly ground pepper to taste
1/8 teaspoon ground cumin
2 tablespoons chopped fresh basil or chives
3 red ripe tomatoes, about 1 pound, finely chopped
1/4 cup finely chopped red onion

Place the mustard, garlic and vinegar in a salad bowl. Gradually add the oil while stirring with a wire whisk. Add salt, pepper, cumin and basil or chives. Stir and blend. Add the tomatoes and red onion. Toss and serve.

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Tropical Vinaigrette

1 English long, seedless or regular cucumber
1 pound mango, pitted, peeled and pureed
2 teaspoons fresh grated or minced ginger
1 1/2 teaspoons minced or pressed garlic
3/4 teaspoon salt
2 tablespoons rum
2 teaspoons grated orange zest
6 tablespoons fresh orange juice
1/2 teaspoon dried red pepper flakes or 1/2 teaspoons minced fresh chile pepper
2 teaspoons fresh thyme, minced or 1/2 teaspoon dried thyme
1/4 cup vegetable oil

In a medium bowl, whisk together the mango puree, ginger, garlic, salt, rum, orange zest orange juice, chile, thyme and vegetable oil; stir in the cucumber. Taste the vinaigrette for seasoning and chill until needed.

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Truffle Vinaigrette

1/4 cup lemon juice
1/4 cup soy sauce
1/2 cup truffle juice
salt and freshly ground pepper

Combine the lemon juice, soy sauce and truffle juice. Whisk in the olive oil. Season with salt and pepper.

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Vanilla Vinaigrette

1/4 cup of sugar
2 tablespoons of white wine vinegar
2 teaspoons of grated onion
1/2 teaspoon of dry mustard
1/4 teaspoon of salt
1/4 vanilla bean or 2 teaspoons of vanilla extract
1/2 cup of vegetable oil

Combine the first 6 ingredients in a container of an electric blender, process the mixture until smooth, stopping once to scrape down sides. With the blender on high, add the oil in a slow, steady stream. Serve with fresh fruit or salad greens. Makes 2/3 cup.

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Walnut Vinaigrette

2 tablespoon shallot, minced
2 tablespoons lemon juice
1/4 cup red wine vinegar
2 tablespoons olive oil
1 ounce walnut extract
1 teaspoon sugar

Combine the shallot, lemon juice, vinegar and walnut extract in a mixing bowl. Slowly add the oil while whisking so as to incorporate it completely. Add the sugar if the dressing is too acidic. Chill and serve.

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Wasabi Lime Soy Vinaigrette

3 tablespoons light soy sauce
1/2 teaspoon wasabi paste or horseradish, more to taste if desired
1 tablespoon freshly squeezed lime juice
1 tablespoon mirin
1/4 cup vegetable oil
.
Combine all the ingredients in a bowl and mix well.

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Watermelon Basil Vinaigrette

4 cups fresh watermelon, chopped and drained
1/4 cup red onion, diced small
2 tablespoons honey
1/4 cup champagne vinegar
3/4 cup canola oil
2 tablespoons fresh basil chopped
1 tablespoon fresh parsley, chopped
salt and pepper to taste

Combine all ingredients in blender and blend for approximately 30 seconds. Drizzle over mixed salad greens and garnish with sliced watermelon. Makes approximately 2 cups.

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White Cranberry Vinaigrette

1/2 cup vegetable oil
1/4 cup white cranberry juice
1/4 cup red wine vinegar
2 tablespoons honey mustard
1 small shallot, finely chopped
2 cloves garlic, finely chopped
1/4 teaspoon each salt and pepper

Whisk together all ingredients in a medium bowl. Pour into a decorative jar or bottle and refrigerate until ready to use.

Peanut Butter Recipes
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peanut

Banana Cake with Peanut Butter Frosting

Cake:
2 cups sugar
3/4 cup butter flavor Crisco
3 eggs, beaten
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups flour
1/2 cup sour milk
1 1/2 cups mashed bananas, about 3 large
2 teaspoons vanilla

Beat all ingredients together about 3 minutes with electric mixer. Put it in a greased and floured 9 x 12 pan and bake at 350F for 30 to 35 minutes or until knife inserted in middle comes out clean.

Frosting:
3 cups confectioners sugar
1/2 cup peanut butter
dash vanilla
just enough milk to make spreading consistency

Beat all ingredients together and frost cake.

peanut

Banana Peanut Sour Cream Bread

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe mashed bananas
1/2 teaspoon salt
4 1/2 cups all purpose flour
1 tablespoon baking soda
2 cups sour cream
2 teaspoons vanilla
2 teaspoons ground cinnamon
1 cup roasted peanuts

Preheat oven to 300F. Grease four 7 X 3 inch loaf pans. In small bowl, stir together 1/2 cup white sugar and 1 teaspoon cinnamon. Dust four pans lightly with this mixture. In a large bowl, cream butter and sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Add salt, baking powder and flour to mixture and mix well. Stir in peanuts. Divide into prepared pans. Place in preheated oven and bake 1 hour, or until toothpick inserted in center comes out clean.

peanut

Buckeyes

7 cups sifted confectioners sugar
1 cup butter, softened
1 16 or 18 ounce jar creamy peanut butter
2 cups semisweet chocolate morsels
1 tablespoon shortening

Process butter and peanut butter in a food processor until thoroughly blended. Add 3 cups powdered sugar and process until smooth. Gradually add remaining powdered sugar in two batches, processing after each addition until mixture pulls away from sides and is no longer crumbly. Shape mixture into 1 inch balls. Cover and chill thoroughly. Combine chocolate morsels and shortening and melt over low heat, stirring occasionally. Remove pan from heat. Use a wooden pick to dip each ball in chocolate, coating about three fourths of ball to resemble a buckeye. Place on wax paper. Carefully smooth over wooden pick holes. Let candies stand until chocolate hardens. Store in an airtight container in the refrigerator.

peanut

Chicken Peanut Crunch

8 to 10 chicken pieces, your choice
3 teaspoons white pepper
3 teaspoons garlic salt
3 teaspoons seasoning salt
1 1/2 cups all purpose flour
1 1/2 cups dark roast peanut flour
1 teaspoon peanut oil
1 cup water
1 tablespoon creamy peanut butter
1 1/2 cup chopped roasted peanuts

Wash and pat dry chicken parts. Combine pepper, garlic salt and seasoning salt and sprinkle on both sides of chicken. Combine all purpose flour and dark roast peanut flour in large plastic or brown bag. Mix well. Add chicken parts and coat with flour mixture. Grease a 13 x 9 x 2 inch casserole dish with 1 teaspoon peanut oil. Arrange chicken pieces in one layer in casserole dish. Mix together 1 cup water and 1 tablespoon peanut butter, pour 1/4 of liquid at each corner of dish to evenly distribute in dish. Cover with foil and bake at 350F for 1 hour or until done. When done sprinkle with 1/4 cup medium chopped nuts. Dish will make its own sauce that can be served with meat. Makes 4 to 5 portions.

peanut

Chocolate Chip Peanut Butter Brownies

1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup creamy peanut butter
1/3 cup butter, softened
1/2 cup sugar
1/3 cup light brown sugar, packed
2 eggs
6 ounces chocolate chips
1 teaspoon vanilla

Preheat oven to 350F. Mix flour, baking powder and salt; set aside. In a small mixing bowl, cream the peanut butter, butter and both sugars until light and fluffy. Beat in the eggs just until blended. Stir in the flour mixture just until mixed. Add chocolate chips and vanilla. Spread batter in a greased 8 inch baking pan. Bake 30 to 35 minutes. Do not overbake. Cook and cut into squares. If using a glass dish, reduce heat to 325F.

peanut

Chocolate Chip Peanut Butter Cookies

1 cup margarine
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 cups flour
1 teaspoon baking soda
2 cups semisweet chocolate chips

Preheat oven to 325F. In a large bowl, beat margarine, peanut butter and sugars. Add eggs and beat again. In a small bowl, combine flour and soda, set aside. Gradually add dry ingredients and beat until creamy. Stir in chocolate chips. Drop on cookie sheet and bake for about 15 minutes.

peanut

Chocolate Peanut Butter Frozen Bars

2 1.3 ounce packages sugar free chocolate pudding
3 1/3 cups skim milk
1/4 cup peanut butter
27 graham cracker squares

Mix pudding according to package directions, except use 3 1/2 cups of milk. Beat in peanut butter. Line a 9 x 13 inch pan with half the graham cracker squares. Three squares will have to be cut in half to line the pan. Spread pudding mixture over graham crackers. Top with remaining crackers. Freeze for four hours. Cut into squares and remove from pan. Store in a plastic bag in the freezer.

peanut

Chocolate Peanut Butter Pie

4 tablespoons peanut butter
1 tablespoon honey
1 1/2 cups crispy rice cereal
1 package reduced calorie chocolate pudding
2 cups skim milk
4 tablespoons Cool Whip Lite®

In a small bowl, combine peanut butter and honey; microwave on high for 20 seconds. Stir in cereal. Press into a 9 inch pie plate and chill. Prepare pudding with skim milk according to package directions. Spread over pie crust and chill. Top with cool whip. Makes 6 servings.

peanut

Chocolate Peanut Butter Milk Shake

1 cup creamy peanut butter
1/4 cup chocolate syrup
1/4 cup milk
12 cubes ice

In a blender, combine peanut butter, chocolate syrup, milk and ice cubes. Blend until smooth. Pour into glasses and serve. Serves 4.

peanut

Creamy Peanut Dip for Apples

1/3 cup creamy peanut butter
2 tablespoons minced crisp bacon
1 cup dairy sour cream
1 teaspoon prepared horseradish
sliced, unpeeled red eating apples

Combine peanut butter and bacon; beat in sour cream. Stir in horseradish. Serve as dip for red apple slices. Makes about 1 1/2 cups. Enough for 8 or more people.

peanut

Creamy Peanut Sauce

1/4 cup peanut butter, at room temperature
1/4 cup plain nonfat yogurt
1 garlic clove, minced
1 teaspoon soy sauce
1 teaspoon sugar
1/4 teaspoon dark sesame oil
1/2 teaspoon ground ginger
1 tablespoon hot water
1/8 teaspoon crushed red pepper flakes or to taste

Combine all the ingredients together in a mixing bowl and mix until smooth using either a wire whisk or a blender. This recipe will make about half a cup creamy peanut sauce. You can store any unused sauce in the refrigerator for about a week, providing it’s covered. You can use this versatile sauce with pasta, chicken, fish or any other dish you think you’d like to add it to. It’s very easy to make and delicious hot or cold.

peanut

Frosted Peanut Butter Bars

1/2 cup peanut butter
1/3 cup shortening
1 1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk

Frosting:
2/3 cup creamy peanut butter
1/2 cup shortening
4 cups confectioners sugar
1/3 to 1/2 cup milk

Topping:
1/4 cup semisweet chocolate chips
1 teaspoon shortening

In a mixing bowl, cream peanut butter, shortening and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Add milk; mix well. Transfer to a greased 15 x 10 x 1 inch baking pan. Bake at 350F for 16 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a mixing bowl, cream peanut butter, shortening and confectioners sugar. Gradually beat in enough milk to achieve spreading consistency. Frost bars. Melt chocolate chips and shortening; stir until smooth. Drizzle over frosting. Refrigerate. Makes 5 dozen.

peanut

Giant Peanut Butter Cup Cookies

1/2 cup butter or margarine, softened
3/4 cup sugar
1/3 cup creamy or chunky peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
16 REESE’S® Peanut Butter Cup Miniatures, cut into fourths

Heat oven to 350F. Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt. Add to butter mixture; blend well. Drop dough by level 1/4 cup measurements onto ungreased cookie sheets, three cookies per sheet. Cookies will spread while baking. Push about seven pieces of peanut butter cup into each cookie, flattening cookie slightly. Bake 15 to 17 minutes or until light golden brown around the edges. Centers will be pale and slightly soft. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely.

peanut

Hot Thai Peanut Dressing

1/4 cup peanut butter
2 tablespoons soy sauce
1 tablespoon each sesame oil, vinegar and honey
1 clove minced garlic
3/4 teaspoon bottle hot pepper sauce
1/4 teaspoon cayenne pepper, optional

Mix well. Makes about 3/4 cup.

peanut

King Kong

1 frozen banana
2 to 3 tablespoons peanut butter, chunky or smooth
1 cup orange juice
1 tablespoon chocolate syrup

Combine the frozen banana, peanut butter and orange juice in a blender or food processor. Blend until creamy. Drizzle with chocolate syrup. Serves 1.

peanut

Kix Peanut Butter Chocolate Crisps

1/2 cup peanut butter
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup butter, softened
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
4 cups Kix cereal
1 6 ounce package semisweet chocolate chips

Heat oven to 325F. Stir peanut butter, sugars, margarine, baking soda, baking powder and egg in large bowl until well mixed. Stir in cereal and chocolate chips. Shape dough by rounded tablespoonfuls into balls; place about 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool completely. Store loosely covered. Makes about 3 1/2 dozen cookies.

peanut

No Cook Candy

1 box powdered sugar
1 cup crunchy peanut butter
1/2 pound margarine, melted
1 teaspoon vanilla

Mix sugar, peanut butter and melted margarine. Add vanilla. Chill and cut into squares.

peanut

Low Fat Peanut Butter Pie

1 12 ounce can evaporated skim milk
1 1/4 ounce envelope plain gelatin
1 8 ounce package low fat cream cheese, softened
1/2 cup confectioners sugar
3/4 cup reduced fat creamy peanut butter
3 teaspoons vanilla extract
1 9 inch prepared low fat graham cracker crust

Whisk milk and gelatin together in medium size heavy saucepan set over low heat. Whisk constantly until mixture boils and gelatin dissolves completely, about 2 minutes. Transfer to heatproof bowl and cool 15 minutes. Meanwhile, beat cream cheese and confectioners sugar at low mixer speed in large bowl until smooth, about 1 minute. Scrape down sides of bowl, add peanut butter and vanilla and beat 1 minute more. Again scrape down sides of bowl. With mixer still at low speed, slowly add milk gelatin mixture and beat until very smooth, about 2 minutes. Don’t forget to scrape down sides of bowl. Set pie crust in 10 inch pie pan or on small baking sheet to catch any spills, then carefully pour in peanut butter filling; it will come right to top of crust. Set uncovered in refrigerator and chill several hours until set. Cut into wedges and serve. 10 servings.

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Nutty Breakfast Rolls

1/2 cup creamy or chunky peanut butter
8 hot cooked pancakes
2 medium bananas, halved lengthwise, then crosswise

Evenly spread peanut butter on hot pancakes, then top with banana; roll up. Serve, if desired, with maple syrup. Serves 4.

Variations:
Apple Cinnamon: Stir in 1/4 cup applesauce and 1/2 teaspoon ground cinnamon to peanut butter.
Cinnamon: Stir in 1/2 teaspoon ground cinnamon to peanut butter.
Chocolate Chip: Stir in 1/4 cup semisweet chocolate chips to peanut butter.
Cinnamon Raisin: Stir in 1/2 teaspoon ground cinnamon and 1/4 cup raisins to peanut butter.

peanut

Oriental Chicken Pita

1 1/2 cups cooked white chicken meat, chopped
1 tablespoon lemon juice
1/2 cup canned crushed unsweetened pineapple, drained
1/2 teaspoon ground ginger
1/3 cup chopped celery
1/2 teaspoon onion powder
1/3 cup canned chopped water chestnuts, drained
1/8 teaspoon dry mustard
1/3 cup chopped green pepper
1 cup alfalfa sprouts
1/4 cup creamy peanut butter
leaf lettuce
2 tablespoons teriyaki or soy sauce
4 pita rounds, cut in half

Combine chicken, pineapple, celery, water chestnuts and green pepper in a large bowl. In a small bowl, mix the peanut butter, teriyaki, lemon juice, ginger, onion powder and dry mustard. Mix the peanut butter dressing into the chicken salad. Line each pita pocket half with one lettuce leaf and fill with alfalfa sprouts and the chicken salad. Makes 4 servings.

peanut

Pasta Loco

2 tablespoons corn oil
1/2 cup chopped onion
1 zucchini, diced
1/2 cup chopped green pepper
16 ounce can chopped tomatoes
1 teaspoon salt
1 teaspoon basil
1 teaspoon red pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon oregano
1/4 cup peanut butter
8 ounce can tomato sauce
8 ounce can kidney beans, drained
1 pound spaghetti, cooked

In a large pan, heat corn oil over medium heat. Add next 4 ingredients, stirring occasionally. Cook 5 minutes until tender. Stir in next 9 ingredients and cover. Stirring often, cook 30 minutes until flavors are blended. Serve over spaghetti. Makes 6 servings.

peanut

Peanut Butter Banana Brownie Pizza

1 package brownie mix
1 8 ounce package cream cheese, softened
1/4 cup sugar
1/4 cup creamy peanut butter
3 large bananas, peeled, sliced
1/4 cup coarsely chopped peanuts
2 squares semisweet chocolate
2 teaspoons butter or margarine

Prepare brownie mix as directed on package. Spread butter evenly in greased 12 inch pizza pan. Pour brownie mix on pizza pan. Bake 20 minutes. Cool completely on wire rack. Mix cream cheese, sugar and peanut butter with electric mixer on medium speed until well blended. Spread over brownie. Arrange banana slices over cream cheese mixture; sprinkle with peanuts. Cook chocolate and butter in heavy saucepan on very low heat, stirring constantly until just melted. Drizzle over bananas and peanuts. Makes 12 servings.

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Peanut Butter Banana and Date Pita Sandwiches

1/2 cup chunky or smooth peanut butter
3 tablespoons honey
2 whole wheat pita breads
8 pitted dates, chopped
2 ripe bananas, peeled, sliced

In small bowl combine peanut butter and honey; mix well. Lightly toast pita breads; cut each in half crosswise. Open pita pockets and spread about 2 tablespoons peanut butter honey mixture on both sides of the inside of each pita pocket. Divide banana slices and chopped dates evenly among pita pockets; close sandwiches, pressing slightly to adhere. Serves 4.
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Peanut Butter Brownies

1/4 cup shortening
2 1 ounce squares unsweetened chocolate
1 cup sugar
1/4 cup peanut butter
2 eggs
1/2 teaspoon vanilla
1/2 cup all purpose flour
1/4 teaspoon baking soda
1/2 of a 16 ounce can ready to spread chocolate frosting
2 tablespoons peanut butter
3 tablespoons chopped peanuts

Melt shortening with chocolate; remove from heat. Blend in sugar and 1/4 cup peanut butter. Add eggs and vanilla; beat smooth. Stir together flour, soda and 1/4 teaspoon salt; stir into batter. Spread in greased 9 x 9 x 2 inch baking pan. Bake at 350F for 20 minutes; cool. Mix frosting and 2 tablespoons peanut butter; spread on top of brownies. Top with chopped nuts; cut into bars. Makes 24.

peanut

Peanut Butter Cheesecake

16 ounces cream cheese
1 tablespoon lemon juice
1 cup plain yogurt
1 teaspoon vanilla
1/2 cup peanut butter
2 tablespoons chopped peanuts
1/4 cup honey
1 graham cracker crust

In a mixing bowl, combine all ingredients except crust and chopped peanuts. Blend until very smooth. Pour into crust and top with chopped peanuts. Chill 3 hours before serving.

peanut

Peanut Butterfinger Cream Pie

1 9 inch prepared chocolate cookie crust
1 8 ounce package cream cheese, at room temperature
1/2 cup creamy peanut butter
1 1/2 cups powdered sugar
1 2.1 ounce Butterfinger® Candy Bar, chopped
2 cups whipping cream, whipped
1/4 cup chocolate syrup

Beat cream cheese and peanut butter in large mixer bowl until smooth. Beat in powdered sugar. Stir in chopped Butterfinger. Fold in whipped cream. Spread into cookie crust. Refrigerate for 3 to 4 hours. Drizzle with chocolate syrup before serving. Serves 8.

peanut

Peanut Butter Fingers

1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg, at room temperature
1/3 cup peanut butter
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup flour
1 cup quick cooking oats
6 ounces semisweet chocolate morsels
1/2 cup powdered sugar
1/4 cup peanut butter
2 to 4 tablespoons milk

Preheat oven to 350F. Cream butter and sugars until fluffy. Blend in egg, 1/3 cup peanut butter, soda, salt and vanilla. Add flour and oats; mix well. Spread in buttered 13 x 9 inch inch pan. Bake 20 to 25 minutes, until lightly browned. Sprinkle immediately with chocolate morsels. Let stand 5 minutes to melt; spread chocolate over cookie crust. Combine powdered sugar, 1/4 cup peanut butter and enough milk to make a drizzling consistency. Mix well. Drizzle evenly over bars.

peanut

Peanut Butter Fudge

2 cups sugar
1/2 cup milk
1 cup smooth or chunky peanut butter

Put sugar and milk in saucepan and stirring constantly. Watch for this to come to boil. Time it at slow boil for 3 minutes exactly. Remove from heat and quickly stir in 1 cup peanut butter. Immediately, pour into buttered dish. Let cool slightly and cut into squares.

peanut

Peanut Butter Pancakes

1 1/4 cups flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 egg
1/4 cup peanut butter
3 tablespoons butter, melted

Combine flour, sugar, baking powder and salt. Beat milk with egg and peanut butter until smooth. Add to dry ingredients and beat just until well moistened. Lightly butter hot griddle. Spoon by 1/4 cupfuls onto griddle. Cook until golden brown on both sides.

peanut

Peanut Butter Pie with Chocolate Crust

Crust:
1 1/4 cups chocolate cookie crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted

Filling:
1 8 ounce package cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter or margarine, softened
1 teaspoon vanilla extract
1 cup heavy cream, whipped
grated chocolate or chocolate cookie crumbs, optional

Combine crust ingredients; press into a 9 inch pie plate. Bake at 375F for 10 minutes. Cool in a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. Refrigerate. 8 to 10 servings.
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Peanut Butter Pumpkin Soup

4 tablespoons unsalted butter
4 cups pumpkin pie filling
2 cups pureed sweet potatoes
1 cup peanut butter
6 cups chicken or turkey broth
1 teaspoon freshly ground black pepper
1 teaspoon salt
chopped chives for garnish
sour cream for garnish

Melt butter in a soup pot over medium heat. Stir in pie filling, sweet potatoes and peanut butter. Add broth, pepper and salt; stir well until smooth. Reduce heat and simmer for 20 minutes. To serve, garnish soup with chives and sour cream. Serves 8.

peanut

Peanut Butter Twists

1 cup all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/3 cup vegetable shortening
3 ounces cream cheese
2 teaspoons milk
1/4 cup smooth or chunky peanut butter
3 tablespoons apple butter

In a small mixing bowl, sift the flour with sugar and salt. Add shortening, cream cheese and milk. Mix on lowest speed of an electric mixer until dough begins to form well. Shape into a ball. Roll out on floured surface to a 20 x 8 inch rectangle. Cut in half to make two 10 x 8 inch rectangles. Spread one half with peanut butter; top with the apple butter. Place the second half of dough on top of first. Brush with milk and sprinkle with a little bit of granulated sugar. Cut into strips 5 x 1/2 inches. Gently twist twice. Place on well greased cookie sheets and bake in preheated 400F oven for 7 to 10 minutes or until light golden brown. Do not overbake. Serve warm or at room temperature. Makes 30 twists.

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Southern Peanut Butter Soup with Pepper Jelly

2 tablespoons butter
2 tablespoons grated onion
1 celery branch, thinly sliced
2 tablespoons flour
3 cups chicken broth
1/2 cup creamy peanut butter
1/4 teaspoon salt
1 cup light cream
2 tablespoons roasted peanuts, chopped
1/2 cup hot pepper jelly

Melt butter in a saucepan over low heat; add onion and celery. Saute for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and allow to simmer for about 30 minutes. Remove from heat, strain broth. Stir the peanut butter, salt and cream into the strained broth until well mixed. Serve hot. Garnish each serving with a teaspoon of chopped peanuts and a dollop of jelly. Makes 4 servings.
peanut

Tahitian Chicken with Peanut Butter Mango Sauce

Chicken:
3 boneless, skinless chicken breast halves
2 tablespoons peanut oil
1/4 teaspoon salt
1/8 teaspoon pepper

Sauce:
3/4 cup mango chutney
3/4 cup chunky peanut butter
1 teaspoon curry powder
1/2 teaspoon Dijon mustard
1 clove garlic, crushed
1 tablespoon honey
2 tablespoons oil
2 to 4 tablespoons hot water

Preheat the broiler or grill. Cut each chicken breast half in two, making six pieces. Brush the chicken with the oil and sprinkle with the salt and pepper. Cook about 4 inches from the heat for about 8 minutes each side, or until cooked through. Coarsely chop any pieces of fruit in the chutney and return to the liquid. Combine the chutney with peanut butter, curry powder, mustard, garlic, honey and oil. Add water to thin and heat until melted. Spread the sauce over the grilled chicken. Makes 6 servings

http://www.nikibone.com/recipe/fruit/

[Index]

Raspberry Recipesraspberries
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raspberries Red Raspberry Trifle

1 large angel food cake
1 package frozen raspberries, thawed
5 or 6 ounces red raspberry claret
2 packages instant French vanilla pudding
1 12 ounce container non dairy dessert topping

Mix pudding with 2 2/3 cup cold milk until thick. Then fold in topping. Break angel food cake into bit size pieces. Layer cake first, then add Claret to raspberries. Then a layer of pudding mixture, then berries. Keep layering cake, pudding, berries. Refrigerate for several hours before serving. Garnish the top with a little shaved chocolate and fresh berries.

raspberries Raspberry Bran Muffins

2 1/2 cups flour
1 3/4 cups sugar
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
2 cups buttermilk
1/2 cup vegetable oil
2 eggs
8 cups bran flakes cereal
1/2 cup raspberry jam

Preheat over to 350F. Line muffin tins with paper cups. Combine first 5 ingredients in bowl. Whisk buttermilk, oil and eggs in large bowl to blend. Add dry ingredients and cereal and stir until just blended. Spoon 1/4 cup batter into each muffin cup. Using small spoon, make well in center of each and fill well with 1 teaspoon jam. Spoon remaining batter over. Bake until done about 25 minutes. Turn out onto rack. Cool slightly. Serve warm or at room temperature.

raspberries Wild Raspberry Cake

1 3/4 cup flour
1/2 teaspoon salt
1 cup white sugar
1 cup raspberries
1 teaspoon baking soda dissolved in 1/2 cup milk
2 eggs, slightly beaten
3/4 cup shortening
1 teaspoon cinnamon

Sift together, flour, salt sugar and cinnamon. Cut in shortening. Then mix in soda, eggs and raspberries. Pour into a greased pan and bake at 325F for 1 hour.

raspberries Raspberry Cobbler

3/4 cup sugar
1 tablespoon cornstarch
3/4 teaspoon ground cinnamon
1/2 cup water
6 1/2 cup raspberries
1/4 teaspoon baking soda
1 teaspoon baking powder
1 cup flour
1/4 cup butter or margarine
1/2 cup milk

In shallow 2 quart casserole dish mix 1/2 cup sugar, cornstarch, cinnamon, water and 6 cups of berries. Mix soda, baking powder and flour. In bowl beat butter and remaining 1/2 cup sugar till creamy. Add milk and flour mixture, stir until moistened. Drop batter in 8 equal spoonfuls, slightly apart, then raspberries. Bake at 400F until batter is deep golden and raspberries are bubbling, about 35 to 40 minutes. Top with remaining berries. Spoon portions into bowl.

raspberries Raspberry Creme Brulee

2 cups non fat milk
2 tablespoons non fat dry milk powder
3/4 cup egg substitute
1/3 cup sugar
1 teaspoon vanilla extract
30 fresh raspberries
3 teaspoons sugar

Preheat oven to 325F. Gradually stir milk into milk powder. Stir in egg substitute, 1/3 cup sugar and vanilla. Place 5 raspberries in bottom of each of six 6 ounce custard cups. Top with custard mixture. Bake in pan filled with hot water to 1 inch depth about 35 minutes, until custard is set. Chill. Sprinkle 1/2 teaspoon sugar over top of each custard and place cups on baking sheet. Broil 4 inches from heat until sugar is caramelized.

raspberries Raspberry Fantasy

1 6 ounce package raspberry gelatin
1 cup boiling water
2 10 ounce packages frozen red raspberries, thawed but still cold
1 8 ounce can crushed pineapple, undrained
2 ripe bananas, cubed
2 cups dairy sour cream
fresh raspberries
lemon juice

Dissolve gelatin in boiling water. Add thawed raspberries, pineapple and cubed bananas. Chill mixture until syrupy. Using a chilled bowl and beaters, beat the sour cream until it stands in soft peaks, about 5 minutes. Fold sour cream into gelatin mixture. Pour into a 2 quart mold which has been rinsed in cold water; chill until very firm, at least 4 hours. Unmold onto a chilled serving platter. Garnish with fresh raspberries that have been dipped in lemon juice.

raspberries Grilled Game Hens with Raspberry Marinade

6 rock cornish hens, about 3/4 to 1 pound each, split in half
3 cups fresh raspberries
1 cup raspberry vinegar
3/4 cup olive oil
2 bay leaves
1 tablespoon dried thyme
salt and pepper to taste

One day before serving, rinse the birds and pat dry. Place the birds in a shallow baking dish. Combine the raspberries and vinegar in a saucepan. Heat to boiling and boil for 1 minute. Remove from heat. Stir in the oil, bay leaves and thyme. Cool to room temperature. Pour the marinade over the birds and sprinkle with salt and pepper. Marinate overnight in the refrigerator, turning occasionally. Prepare hot coals for grilling. Remove the birds from the marinade and grill a few inches above the hot coals, basting occasionally with the marinade, until juices run clear when the thickest part of a thigh is pierced. Serve immediately.

raspberries Chicken With Raspberry Vinegar

6 whole chicken breasts, boned and skinned
2 tablespoons oil
6 tablespoons butter
2 tablespoon chopped shallots
6 tablespoon raspberry vinegar
1 pint fresh raspberries

Bone and skin chicken breasts. Lay flat and slice parallel to board into two filets each. Sprinkle each side with salt and pepper. Heat oil and butter in sauce pan, saute chicken breasts for a few minutes on each side until opaque. Set aside and keep warm. Sprinkle shallots in pan, saute for a few seconds, then add raspberry vinegar and 4 to 6 tablespoons water. Stir well to loosen all cooking residue. Cook for one minute, return breasts to pan and continue to cook until done; another few minutes, turning once. Serve immediately with sauce. Garnish with fresh raspberries.

raspberries Raspberry Jam Bread Pudding

3 cups toasted bread cubes
4 large eggs, divided
4 cups milk, scalded
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup butter, melted
3/4 cup raspberry jam
fresh raspberries for garnish

Place bread cubes in a two quart casserole. Beat two eggs plus two egg yolks, reserving the two egg whites for the meringue. Gradually beat scalded milk into the eggs. Beat in 1/2 cup of sugar, the salt, vanilla and butter. Pour milk mixture over the bread cubes. Close to the end of the baking time, beat the egg whites until stiff but not dry. Beat in the remaining sugar, one tablespoon at a time until meringue is stiff and glossy, set aside. Bake in preheated 350F oven for 25 minutes. Remove from oven and spread the jam evenly over top of the pudding. Pile meringue over the jam, making sure to spread the meringue to edge of dish. Bake another 15 minutes until meringue is set. Garnish with fresh raspberries.

raspberries Raspberry Sticky Rolls

Topping:
1/2 cup granulated sugar
2 tablespoons cornstarch
juice from can of raspberries

In a small saucepan mix together sugar and cornstarch. Gradually add reserved raspberry juice. Cook and stir over medium heat until thickened. Set aside to cool and pour into greased 10 x 15 inch pan.

Rolls:
1 16 ounce loaf frozen bread dough, thawed
2 tablespoons butter or margarine, softened
1 cup brown sugar
1 16.5 ounce can raspberries, drained

Preheat oven to 375F. On lightly floured surface, roll dough into 15 x 9 inch rectangle. Spread butter or margarine over entire surface and sprinkle with brown sugar and raspberries. Beginning on 15 inch side, roll up tightly, jelly roll style. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut into 15, equal sized pieces. Place 3 across and 5 down over raspberry topping, keeping rolls slightly apart. Let rise until double, about 35 to 45 minutes. Bake until golden brown, 25 to 30 minutes. Remove from oven and immediately invert pan on heatproof serving platter. Let pan remain a minute or two so raspberry topping can drizzle over rolls. Makes 15 servings.

raspberries Raspberry Empanadas

1 16.5 ounce can raspberries
1 cup finely chopped pared tart apple
1/4 cup sugar
1/4 cup chopped walnuts
2 tablespoons flour
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
dash salt
pastry for double crust pie; ready to use, mix or homemade pie crust dough may be used
cinnamon sugar
1 tablespoon butter, melted

Preheat oven to 400F. Drain berries. Combine berries, apple, walnuts, sugar, flour, cinnamon, vanilla and salt; mix well. Roll out pastry and cut into 5 inch rounds. Place 3 tablespoons berry filling on half of round, leaving about 1/2 inch along edges. Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork. Brush with melted butter and sprinkle with cinnamon sugar. Bake on greased cookie sheet 18 to 20 minutes or until golden brown.

To make cinnamon sugar mix 2 tablespoons sugar and 1/2 teaspoon ground cinnamon.

raspberries Pork Chops and Raspberry Sauce

4 center cut pork chops
small amount of oil for pan frying
2 tablespoons butter
1/4 cup yellow onion, chopped
1/2 cup sherry
1/3 cup raspberry puree**
1/4 cup currant jelly
1/4 cup chicken stock
1 tablespoon cornstarch
1/2 cup raspberries

Add small amount of oil to pan. Brown chops on both sides; reduce heat and continue cooking until no pink remains and meat is well cooked. Remove to platter and keep warm. Melt butter in saucepan. Add onion and saute until transparent. Add sherry and simmer until reduced by 1/3. Mix unsweetened raspberry puree, currant jelly, chicken stock and cornstarch together. Add to hot sherry in small amounts, mixing and stirring until thickened. Remove from heat and gently fold in raspberries. Pour over pork chops to serve. This sauce is equally good over braised chicken breasts or curried chicken. Serves 4.

** To make raspberry puree, place fresh or thawed whole frozen berries in food mill, blender or food processor and process until smooth. If desired, seeds may be removed by straining through a medium sieve and using a rubber spatula to press pulp through while scraping underside of sieve. Add sugar to taste. A good rule of thumb for sweetening is about 2 tablespoons sugar per cup of whole berries.

raspberries Red Raspberry Cheesecake

Crust:
2 cups crushed vanilla wafers
3 tablespoons chopped toasted almonds
4 tablespoons melted margarine or butter

Filling:
24 ounces low fat cream cheese
2/3 cup sugar
5 tablespoons cornstarch
3 eggs
1 egg yolk
1/2 cup whipping cream
1/2 cup amaretto, or any liqueur of your choice
2 teaspoons almond extract, vanilla, if not using amaretto

Sauce:
2 12 ounce packages frozen raspberries, thawed
5 tablespoon amaretto, optional
1/3 cup sugar

For the crust:
In a small bowl stir together crushed cookies and chopped almonds. Add butter and stir to combine. Press mixture into the bottom of a greased 9 inch spring form pan.
For the filling:
In a large bowl combine cream cheese, sugar and cornstarch. Beat until smooth with an electric mixer. Add eggs, one at a time, beating well each time. Add yolk and beat again. Stir in the whipping cream, amaretto and almond extract. Mix well. Pour mixture into the crust. Bake at 400F for 10 minutes; lower temperature to 200F and bake for 1 hour and 15 minutes or until the center no longer looks shiny. Remove the cheesecake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 30 minutes. Remove from oven and chill for 3 hours or more.
For the sauce:
Puree thawed berries in blender, food mill or food processor and strain through a fine sieve over a wide bowl to remove all seeds. Heat puree with sugar till mixed. Remove from heat and add liqueur. To serve cheese cake pool 1/4 cup of sauce on each plate. Place serving of cheesecake on sauce. Garnish ideas: toasted almonds, whole fresh raspberries, white rose petals. Serve in heart shaped puree pools.

raspberries Three Berry Crisp with Butter Nut Crumb Topping

Fruit filling:
3 cups raspberries
1 1/2 cups blackberries
2 cups blueberries
1/2 cup granulated sugar
2 tablespoons cornstarch
2 teaspoons fresh lemon juice

Topping:
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 cup granulated sugar
1/4 cup powdered sugar, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup coarsely chopped walnuts
2/3 cup unsalted butter, melted and cooled

Preheat oven to 375F. Lightly butter a 7 by 11 inch baking dish and set aside. To prepare the filling: Lightly rinse the berries and drain on a paper towel lined half sheet pan. Place in a large bowl. Combine the sugar and cornstarch; sprinkle over the berries, add the lemon juice and toss gently. Transfer to the prepared dish. To prepare the topping: Sift together the flour, baking powder, sugars, cinnamon and nutmeg. Add the nuts. Pour in the butter and toss with a fork to form crumbs. Take a clump of the crumb mixture and squeeze gently to form a larger clump. Break the larger clump apart over the fruit. Repeat, using all of the crumb mixture. Bake for 35 minutes, or until the crumbs begin to brown and the fruit juices are bubbling. Serve warm with ice cream or sweetened whipped cream.

raspberries Low Sugar Refrigerator Raspberry Jam

1/3 cup sugar
2 tablespoons lemon juice
1 envelope unflavored gelatin
1/2 cup cold water
4 cups fresh raspberries

In a medium saucepan, combine raspberries, sugar and lemon juice. Bring to a boil; boil rapidly for 3 minutes, stirring constantly. In a small bowl, sprinkle unflavored gelatin over cold water. Let stand 1 minute. Add to raspberry mixture and heat, stirring until gelatin is completely dissolved, about three minutes. Let jam stand 5 minutes, skimming off foam with a spoon. Ladle into jars. Cover and cool slightly before storing in the refrigerator for several weeks or in the freezer for longer storage. Makes 2 cups jam.

raspberries Western Raspberry Syrup

1 generous quart raspberries
1 1/4 cups sugar
1/4 cup light corn syrup

Crush the berries in a flat pan. Place berry pulp and whatever juice that has accumulated in a cheesecloth bag and hang to drip over a large saucepan. This will take a couple of hours. You should have 1 1/4 cups juice. Combine juice with sugar and corn syrup in a large saucepan. Bring to a full rolling boil. Boil for 1 minute. Remove from heat and skim off foam. Pour into clean, hot canning jars and adjust the lids. Process 10 minutes in a boiling water bath. Start counting the time when water returns to a boil. Cool jars on wire racks.

raspberries Raspberry Chicken

skinless, boneless chicken breasts
raspberry vinegar
chicken broth
dairy sour cream
raspberry preserves, strained, or raspberry syrup
fresh raspberries for garnish

Place chicken breasts in saucepan. Combine equal parts of raspberry vinegar and chicken broth to cover chicken breasts. Poach about 10 minutes, until meat is opaque and done. Remove from heat. Keep covered. Add to sour cream enough raspberry preserves or syrup to color lightly and to flavor as desired. To serve, drain chicken breasts and place on serving tray. Cover with sour cream mixture. Garnish with raspberries, as desired.

raspberries Raspberry Braided Coffee Cake

4 tablespoons butter
2 cups Bisquick baking mix
1/3 cup milk
1/2 cup raspberry preserves

Icing:
1 cup confectioner’s sugar, sifted
1 to 2 tablespoons milk
1/2 teaspoon vanilla

Cut cream cheese and butter into Bisquick till crumbly with pastry blender. Blend in the 1/3 cup of milk with wooden spoon. Turn onto floured surface. Knead 8 to 10 strokes. Roll dough onto wax paper to a 12 x 9 inch rectangle. Turn onto greased baking sheet or cookie sheet; remove wax paper. Spread preserves down center of dough. Make 2 1/2 inch cuts at 1 inch intervals on long sides. Fold strips over filling. Bake in 425F oven for 12 to 15 minutes. Make icing by mixing ingredients together until smooth and drizzle on top.

raspberries Raspberry Cheesecake Brownies

Batter:
4 ounces fine quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick unsalted butter
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
3/4 teaspoon salt
3/4 cup all purpose flour

Topping:
8 ounces cream cheese, softened
2/3 cup sugar
2 teaspoons fresh lemon juice
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons all purpose flour
1 1/2 cups raspberries
1 tablespoon sugar
confectioners’ sugar for sprinkling brownies if desired

Preheat the oven to 350F and butter and flour a 13 by 9 inch baking pan. Make brownie batter: In a metal bowl set over a pan of barely simmering water melt chocolates with butter, stirring and cool. Whisk in sugar and eggs, 1 at a time and whisk in vanilla and salt. Whisk in flour until just combined and spread batter evenly in prepared pan. Make cheesecake topping: In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla and salt. Beat in flour and spread mixture in an even layer over batter. Scatter raspberries over topping and sprinkle with sugar. Bake brownies in middle of oven 35 to 40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight. Cut brownies into bars and sprinkle with confectioners’ sugar. Serve brownies cold or at room temperature. Makes about 24 brownies.

raspberries Chocolate Truffle Pie with Raspberry Sauce and Fresh Raspberries

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1 tablespoon unsweetened cocoa
1/2 stick unsalted butter at room temperature

Filling:
4 ounces semisweet chocolate
2 tablespoons milk
8 ounces cream cheese, at room temperature
3 tablespoons granulated sugar
1 3/4 cups whipping cream
1/3 cup Grand Marnier liqueur

Raspberry Sauce:
2 cups fresh raspberries
1/2 cup granulated sugar
1/4 cup Grand Marnier liqueur
1/2 cup whipping cream, whipped
1 tablespoon shaved semisweet chocolate
1/2 cup fresh raspberries for garnish

Prepare the oven to 375F. To prepare the crust, mix together graham cracker crumbs, sugar and cocoa in a medium bowl. With a fork, blend in the butter until the mixture has a crumbly consistency. Using the back of a large spoon, press the crumb mixture firmly in side a 9 inch pie plate to form a crust. Bake crust in the oven for 8 minutes. Remove and let cool. To prepare the filling, melt the chocolate with milk over low heat in a small sauce pan, stirring constantly. Let cool. In a large bowl, beat the cream cheese and sugar together. Add the Grand Marnier and melted chocolate mixture and blend. Do not overmix. Whip the cream in a small bowl and fold into the chocolate mixture. Pour the mixture into the cooled crust and spread evenly with a spatula. Cover with plastic wrap and refrigerate overnight. The next day, prepare the raspberry sauce. Using a food processor fitted with a steel blade, puree the fresh berries or thawed frozen berries. Strain out the seeds. If you are using fresh berries, add the sugar and pulse to dissolve the sugar. Add the Grand Marnier and mix until the sauce is blended. Top the pie with whipped cream, shaved chocolate and fresh raspberries. Serve with the raspberry sauce. Serves 6 to 8.

raspberries Raspberry Salsa

1/2 cup fresh raspberries washed
1/2 cup chopped red bell pepper
2 serrano peppers minced fine
1/4 cup chopped red onion
1/2 cup chopped tomato seeded
2 teaspoons fresh chopped cilantro
1 pinch salt

Gently combine all the salsa ingredients, carefully leaving the raspberries whole. Allow to chill for at least 1 hour.

raspberries French Toast

1 loaf soft crust Italian bread, 1 inch thick
3 eggs
1 1/4 cups milk
1 package vanilla pudding mix; not instant
1/2 teaspoon vanilla
16 ounces fresh raspberries

Beat eggs until thick; add milk and vanilla. Dip bread into batter, turning to coat each side. Fry in buttered skillet until golden. Serve with butter and fresh raspberries.

raspberries Chocolate Raspberry Brownies

1/2 cup butter or margarine, softened
1 cup sugar
2 large eggs
2 1 ounce squares unsweetened chocolate, melted
3/4 cup all purpose flour
1 cup chopped walnuts
1/3 cup raspberry preserves
fresh raspberries

Beat butter at medium speed with an electric mixer until soft and creamy; gradually add sugar, beating well. Add eggs and chocolate, mixing well. Add flour to butter mixture, mixing well; stir in walnuts. Spoon half of batter into greased and floured 9 inch square pan. Spread raspberry preserves over batter; top with remaining batter. Dot with fresh raspberries. Bake mixture at 350F for about 28 to 30 minutes. 3 dozen brownies.

raspberries Raspberry Walnut Salad

4 cups torn Boston Lettuce
4 cups torn red Leaf Lettuce
3/4 cup walnuts, chopped and toasted
1 cup fresh raspberries
1 avocado, peeled and cubed
1 kiwi fruit, peeled and sliced
Raspberry Salad Dressing

Combine first 6 ingredients in a large bowl; toss gently. Serve with Raspberry Salad Dressing. 12 servings.

raspberries Raspberry Salad Dressing

1/3 cup seedless red raspberry preserves
1/3 cup raspberry vinegar
1 cup vegetable oil
1 tablespoon poppy seeds

Combine preserves and vinegar in container of an electric blender; process 20 seconds. With blender on high, gradually add vegetable oil in slow, steady stream. Stir in 1 tablespoon poppy seeds. 1 1/2 cups.

Strawberry Recipesstrawberries
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strawberries Spinach Strawberry Salad

2 bunches spinach, rinsed and torn into bite size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup white sugar
1/2 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds

In a large bowl, combine the spinach and strawberries. Set aside. In a medium mixing bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds and poppy seeds. Pour over salad, toss until well mixed and serve. 6 servings.

strawberries Strawberry Salsa

3 cups strawberries, chopped
1 mango, chopped
1 medium avocado, chopped
1 small cucumber, cut into chunks
1/2 cup cilantro, chopped
1 tablespoon lemon juice

Mix all together and put in a covered bowl. Chill well before serving.

strawberries Sumptuous Strawberry Shortcake

2 cups all purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
dash of nutmeg
1/2 cup butter or margarine
1/2 cup milk
2 eggs, separated
additional sugar
2 pint baskets strawberries, stemmed and sliced
1 cup whipping cream, whipped and sweetened

Preheat oven to 450f. Spray baking sheet with vegetable cooking spray. Sift flour, sugar, baking powder, salt and nutmeg into large bowl. Cut in butter until mixture to make a soft dough. Divide dough into 6 portions; form into balls. Moisten fingers with egg whites and pat balls out on baking sheet to 3 inch circles, spacing apart. Brush cakes with egg whites. Sprinkle with sugar. Bake 10 to 12 minutes until golden and springy to the touch. Remove to rack; cool. Sweeten strawberries, to taste. Halve cakes horizontally. On plates, fill and garnish with strawberries and whipped cream. Makes 6 servings.

strawberries Strawberry Muffins

2 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1/3 cup melted butter
2 eggs, slightly beaten
1 teaspoon vanilla
1 pint fresh strawberries, hulled and chopped
additional sugar for topping

Pre heat oven to 400F. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners. On a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended. In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries. Using a large spoon, gently fold ingredients just until moist do not overmix. Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired. Bake 20 to 25 minutes. Makes 12 muffins.

strawberries Strawberry Pork Salad

3/4 pound pork tenderloin
3/4 teaspoon salt, divided
3/4 teaspoon ground white pepper
vegetable cooking spray
1/2 cup sliced green onions
1/2 cup chopped walnuts
3 cups cooked brown rice
1/3 cup poppyseed dressing
1 pint strawberries, sliced

Slice pork across grain into 1/8 inch strips; season with 1/4 teaspoon salt and pepper. Brown pork strips in large skillet coated with cooking spray over medium high heat 2 to 3 minutes. Add onions and walnuts; cook 1 minute. Add rice, poppyseed dressing and remaining 1/2 teaspoon salt. Transfer to large container; chill. Add strawberries just before serving. Makes 6 servings.

strawberries Mile High Strawberry Pie with Two Sauces

1 tablespoon safflower oil
1 1/2 cups plus 2 tablespoons sugar
12 egg whites
1 tablespoon pure vanilla extract
1/4 teaspoon cream of tartar

Vanilla Yogurt sauce
1 1/4 cups low fat milk
1 vanilla bean
3 egg yolks
2 tablespoon sugar
1 cup plain low fat yogurt

strawberries Strawberry Sauce

1 cup thawed strawberries
1 tablespoon sugar
1/2 tablespoon fresh lemon juice

Brush the inside of a 9 inch springform pan with the oil. Sprinkle in 2 tablespoons of the sugar. Preheat oven to 300F. To prepare the meringue, put the egg whites, vanilla extract and cream of tartar into a bowl. Begin beating the whites at low speed, gradually increasing the speed to medium as the whites turn opaque. Add the remaining 1 1/2 cups sugar a tablespoon at a time, increasing the beater speed all the while. When all the sugar has been incorporated, continue beating the whites on high speed until they are glossy and form stiff peaks when the beater is lifted from the bowl. Transfer the meringue to the springform pan. Smooth the top of the meringue with a long spatula or the dull side of a knife. Bake the pie until it has risen and is lightly browned, about 40 minutes. It will be moist throughout. Remove the pie from the oven and let it coo to room temperature in the pan.

strawberries Strawberry Freezer Jam

2 cups crushed strawberries
4 cups sugar
1 package powdered pectin
1 cup water

To prepare fruit. Sort and wash fully ripe berries. Drain. Remove caps and stems; crush berries. To make jam. Place prepared berries in a large mixing bowl. Add sugar, mix well, and let stand for 20 minutes, stirring occasionally. Dissolve pectin in water and boil for 1 minute. Add pectin solution to berry and sugar mixture; stir for 2 minutes. Pour jam into freezer containers or canning jars, leaving 1/2 inch space at the top. Cover containers and let stand at room temperature for 24 hours or until jam has set. To store. Store uncooked jams in refrigerator or freezer. They can be held up to 3 weeks in a refrigerator or up to a year in a freezer. If kept at room temperature they will mold or ferment in a short time. Once a container is opened, jam should be stored in the refrigerator and used within a few days. Note: If jam is too firm, stir to soften. If it tends to separate, stir to blend. If it is too soft, bring it to a boil. It will thicken on cooling. Makes 5 or 6 half pint jars.

strawberries Strawberries with Balsamic Vinegar and Black Pepper

1 quart strawberries, washed and hulled
3 to 4 tablespoons cane or brown sugar, depending on the sweetness of the berries
2 teaspoons balsamic vinegar
1/8 teaspoon freshly ground black pepper

Halve strawberries if large. Cut in thirds or quarters if very large. Put in a mixing bowl and sprinkle with sugar. Toss and set aside for 30 minutes. Sprinkle vinegar and pepper on berries and toss again. Serves 4.

strawberries Real Cool Strawberries

1 quart fresh strawberries
1 1/2 cups water
3/4 cup red wine, not cooking wine
1/2 cup sugar
2 tablespoons lemon juice
1 stick cinnamon
1/2 cup whipped cream
1/4 cup plain yogurt

Wash, hull and halve the strawberries. Process in a blender until well puree and set aside. In a 4 quart saucepan combine water, wine, sugar, lemon juice and cinnamon stick. Cool. Combine the whipped cream and yogurt. Fold into the strawberry mixture. Serves 6.

strawberries Strawberry Melon Soup

1/2 cup unsweetened pineapple juice
1/3 cup sugar
1 tablespoon ginger root
2 cups honeydew melon balls or cubed melon
4 cups cantaloupe balls or cubed melon
4 cups strawberries, hulled and cleaned
1 cup vanilla yogurt
1 cup sour cream
2 cups milk

In a small saucepan combine the pineapple juice, sugar and ginger root. Bring to a boil, stir until sugar is dissolved. Reduce heat. Simmer, uncovered, over medium heat for about 6 minutes until it has the consistency of a thin syrup. Remove from heat and cool. Place in a bowl. Add the melon balls and 2 cups of the cantaloupe balls. Cover and chill overnight. Blend or process strawberries until smooth. Pour into a bowl and set aside. Cover and blend or process the last 2 cups as of cantaloupe balls until smooth. In a large bowl mix the yogurt and sour cream. Add strawberries, blended melon balls and milk. Stir well to combine smoothly. Cover and chill overnight. When ready to serve, drain the melon balls, reserving the syrup. Stir the syrup into the chilled soup. Ladle soup into bowls and top with melon balls. Serves 8 to 10.

strawberries Strawberry Vanilla Cream Scones

2 cups all purpose flour
1 cup cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 teaspoons finely minced orange zest
3/4 cup chilled unsalted butter, cut into small pieces
1 egg, lightly beaten
1/2 teaspoon vanilla extract
3/4 cup buttermilk
2 tablespoon milk
sugar for sprinkling
2 quarts strawberries, washed, hulled, and sliced
whipped cream for topping

Preheat the oven to 425F. Line a baking sheet with parchment paper. In the work bowl of a food processor, combine the flours, baking powder, baking soda, salt, sugar and zest. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg, vanilla, and buttermilk and process until the dough comes together. Turn out onto a lightly floured work surface and knead gently to form a soft dough. Pat the dough into a 10 inch circle, cut into quarters, then cut each quarter into 3 pie shaped slices. Place scones on prepared baking sheet, brush with a little milk, and sprinkle with sugar. Bake 12 to 15 mintues, or until lightly browned and a toothpick inserted into the center comes out clean. Cool scones on a wire rack 5 to 10 minutes. Top each scone slice with strawberries and whipped cream. Serves 12.

Plum Recipesplums
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plums2 Plum Glazed Chicken

16 ounces plums, pitted and cut into bite size pieces
2 tablespoons margarine
1 onion, finely chopped
1/3 cup brown sugar
1/4 cup prepared tomato based chili sauce
2 tablespoons soy sauce
1 teaspoon ginger
2 teaspoons lemon juice
2 pounds skinless, boneless chicken

Preheat oven to 350F. In a blender or food processor, whirl the plums and a bit of water and sugar until pureed. Melt margarine in a wide skillet over medium heat. Add onion and cook until soft. Stir in the plum puree, brown sugar, chili sauce, soy sauce, ginger and lemon juice. Cook, uncovered, stirring often until slightly thickened. About 15 minutes. Sprinkle the chicken with salt and pepper. Arrange the chicken in a lightly greased baking pan. Bake, uncovered, for 30 minutes, basting with plum sauce every 15 minutes. Turn the chicken over and bake, basting occasionally, for 30 more minutes. Heat the remaining sauce and pass it at the table.

plums2 Plum Jam

6 cups plums
1/2 cup of water
8 cups sugar
1 box of fruit pectin

Pit and chop plums. Add water; simmer 5 minutes. Measure prepared fruit in 6 or 8 quart sauce pot. Measure sugar, set aside. Stir pectin into prepared fruit. Bring to a full boil over high heat, stirring constantly. Add sugar; return to a full, rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Skim foam if necesary. Carefully ladle into hot jars, leaving 1/2 inch headspace. Adjust caps. Process all jam 10 minutes in a boiling water canner. Remove jars from canner. Let jam cool 12 to 14 hours. Check lids for seal by pressing down on the center of the lid. If the lid springs up, it has not sealed and should be refrigerated or reprocessed immediately for the full length of time, with a new lid. Remove bands, and clean exterior of jars and lids. Store jam in a cool, dry, dark area for up to one year.

plums2 Plum Cobbler

1 1/2 pounds plums, stone removed and roughly diced into large pieces
1 cup caster sugar
1/2 cup water
1 cinnamon stick
2 teaspoons corn starch

Dough:
7 ounces self raising flour
4 tablespoons caster sugar
3 ounces butter, diced into small pieces
1/2 cup buttermilk
1 tablespoon of caster sugar

Plums: Place the plums in a saucepan with the caster sugar, water and cinnamon stick. Place the saucepan over a moderate heat and bring it to a steady simmer. Cook the plums until they are tender and the sugar and water has reduced down to a sticky sauce. If it is to runny take a couple of tablespoon of it and mix it with the corn starch and then stir it into the plum mixture so that it thickens it slightly. Pour the mixture out evenly into a 9 inch round glass oven proof container.

Dough: Sift the flour into a bowl and mix in the flour. Add the diced butter to the bowl and rub it into the flour until it is fully incorporated and you have a crumb like mixture. With a wooden spoon mix in the buttermilk mixture. Stir the mixture vigorously until it forms a moist dough.

Preheat an oven to 400F. Sprinkle some flour over a work top, place the dough on the surface and roll it out until it 1 inch thick. With a small biscuit cutter cut out all the dough. Place the rounds of dough all over the plums with a little space in between them. Sprinkle over 1 tablespoon of caster sugar and place the plum cobbler in the preheated oven. Cook the Cobbler for 20 minutes until the scones have risen and they are golden brown.

To Serve: Serve the plum cobbler hot or cold on its own or accompanied with good quality vanilla ice cream, cream or home made custard.

plums2 Pork Chops with Plum Salsa

Plum Salsa
4 medium size red or black plums, pitted and cut into 1/2 inch chunks
1 medium size mango, peeled and cut into 1/2 inch chunks
1 small red onion, chopped fine
1 to 2 medium size jalapeno peppers, seeded and chopped fine
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon ground coriander
1/4 teaspoon salt

2 teaspoons ground coriander
1/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon ground black pepper
4 1 inch thick boneless pork chops, about 6 ounces each, trimmed of visible fat

Make the salsa: In a medium size bowl, mix the plums, mango, onion, jalapenos, cilantro, lime juice, coriander and salt until well blended. Refrigerate until ready to use. In a small bowl, mix the coriander, paprika, salt and pepper until blended. Rub the mixture over the pork chops. Wrap airtight and refrigerate for at least 30 minutes. Heat a gas grill to medium high, prepare a charcoal fire, or heat a broiler. Place the chops on a lightly oiled grill rack or broiler pan rack. Grill or broil 4 to 6 inches from the heat source for about 10 minutes, turning once, until browned on both sides. Transfer the pork chops to serving plates and serve right away with the plum salsa alongside.

plums2 Plum Sorbet

Plum puree:
3 cups ripe red fleshed plums
1 cup boiling water
2 cups caster sugar
1 vanilla pod
1 cinnamon stick

Plum Puree: Place the boiling water and caster sugar in a saucepan and stir them together until the sugar has dissolved. Add the vanilla pod, cinnamon stick and plums to the syrup and place the saucepan over a moderate heat. Bring the syrup to a simmer and reduce the temperature slightly. Leave the plums to cook gently for 10 minutes. Remove the saucepan from the heat and remove the plums with a slotted spoon and leave them and the syrup to cool. Cut the plums in half and remove the stones from them. Roughly dice the plums and place them in a food processor or blender and puree them with cooking syrup. Set the puree aside until well cooled.

Sorbet: Place the puree and syrup in an ice cream machine and allow it to churn until the mixture becomes firm. Place the sorbet in a well sealed freezer proof container and freeze until ready to serve. If you don’t have an ice cream machine place it in a freezer proof sealed container and place it in the freezer for 1 hour then remove it and stir, then return to the freezer and take it out and stir it every 30 minutes for 2 hours then freeze it until ready to serve.

To Serve: Remove the sorbet from the freezer 15 minutes before serving. Serve the sorbet in bowls with slices of plum and garnish with mint leaves.

plums2 Plum Ginger Chicken Salad

1 4 to 6 ounce package long grain and wild rice mix
2 cups cooked boneless chicken breast cubes
1/2 cup sliced green onions
4 plums, sliced
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 tablespoon soy sauce
1/2 teaspoon ground ginger

Prepare rice mix as directed; cool to room temperature. Combine rice, chicken, green onions and sliced plums in large mixing bowl. To prepare dressing, combine oil, lemon juice, soy sauce and ginger; pour over rice mixture and toss lightly. Chill until served. 6 servings.

plums2 Country Plum Pie

Pastry for double crust pie:
6 cups thickly sliced prune plums, unpeeled
1 teaspoon coarsely grated orange rind
2 teaspoons orange juice
1/2 cup sugar
2 teaspoons quick cooking tapioca
1/2 teaspoon cinnamon
2 teaspoons unsalted butter
1/4 teaspoon coriander

Roll out bottom pastry and fit into 9 inch pie plate. Do not trim. In large bowl, combine plums, orange rind and juice. In a small bowl, combine sugar, tapioca, cinnamon and coriander. Add sugar mixture to plums and let stand 15 minutes. Spoon plum mixture into pie shell, mounding slightly in the center. Melt butter and drizzle over filling. Roll out pastry top and prepare lattice top if desired. Trim and flute edges. Bake in 425F oven for 15 minutes; reduce heat to 375F and continue baking for 35 minutes or until pastry is golden. Let cool on rack and serve while still warm.

plums2 Plum Barbecue Sauce

1/4 cup onion; chopped
1/4 cup butter or margarine
1/4 cup chile sauce
2 teaspoons Dijon mustard
16 1/2 ounce can purple plums, drained, pitted and finely chopped
6 ounces frozen lemonade; thawed

Cook onion in margarine in 2 quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally. Makes about 2 cups of sauce.

plums2 Swiss Plum Kuchen

Sweet Pastry Dough:
3 cups flour
2/3 cups sugar
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup butter
3 eggs

Almond Filling:
2 cups blanched almonds
2/3 cup sugar
1 teaspoon almond extract
3/4 cup butter
3 large eggs
1/2 cup flour
2 pounds prune plums
2/3 cup sliced almonds

Butter a 12 by 18 inch pan. Set a rack in the lowest level of the oven and preheat to 350F. For the dough, combine dry ingredients in bowl of food processor and pulse several times to mix. Cut butter into 12 pieces and add to work bowl. Pulse 8 or 10 times, until mixture is a fine powder. Add eggs and pulse until dough forms a ball that revolves on blade. Remove, wrap and chill dough. For almond filling, place almonds in food processor with sugar and pulse until finely ground. Add almond extract and butter and pulse until smooth. Add eggs, one at a time, pulsing between each addition. Scrape bowl and blade and add flour; pulse until evenly mixed. Roll dough on a floured surface and line prepared pan. Trim and flute edge of dough. Spread evenly with filling. Rinse, pit and quarter plums and arrange on filling, cut side up. Strew evenly with the sliced almonds. Bake at 350F about 45 minutes, until dough is baked through and filling is set. Cool in pan on a rack. Cut in 3 inch squares to serve.

plums2 Glazed Plum Cheesecake

For crust:
11 whole graham crackers
1/4 cup packed golden brown sugar
1/4 teaspoon ground cinnamon
pinch of salt
5 tablespoons unsalted butter, melted

For filling:
3 8 ounce packages cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sour cream
1 tablespoon finely grated lemon peel
2 teaspoons vanilla extract

For plums:
3/4 cup orange juice
1/2 cup red currant jelly
1/4 cup packed golden brown sugar
3 1/4 inch thick slices fresh ginger
6 large ripe red skinned plums, halved, pitted, cut into 1/2 inch thick wedges

Preheat oven to 350F. Lightly butter 9 inch spring form pan with 2 3/4 inch high sides. Combine graham crackers, brown sugar, cinnamon and salt in processor. Process until fine crumbs form. Mix in melted butter. Transfer to prepared pan. Pat crumb mixture over bottom; not sides of pan. Bake crust until set and golden, about 10 minutes. Transfer to rack while preparing filling. Reduce oven temperature to 300F. Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar. Beat in eggs just until blended. Mix in sour cream, lemon peel and vanilla. Pour filling into crust lined pan. Bake until sides of cheesecake puff slightly and center is just set, about 1 hour 15 minutes. Turn oven off. Leave cake in oven with door slightly open for 30 minutes. Transfer cake to rack. Run small knife between crust and pan. Cool cake completely in pan on rack, about 3 hour; cake may crack slightly as it cools. Cover and refrigerate cake overnight. Whisk orange juice, jelly, brown sugar and ginger in heavy large skillet over medium high heat until jelly dissolves. Add plums. Bring mixture to boil. Reduce heat to medium low. Cover and simmer gently until plums are just tender but still hold shape, about 3 minutes. Using slotted spoon, transfer plums to large plate and cool. Boil cooking liquid until thickened to syrup consistency, about 7 minutes. Plums and syrup can be prepared 4 hours ahead. Cover separately and refrigerate. Release pan sides from cheesecake. Arrange plums in concentric circles atop cheesecake, covering completely. Brush some syrup over plums. Cut cake into wedges. Serve with remaining syrup. Serves 10 to 12.

Peach Recipespeaches
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peaches Berry Peach Compote

6 large peaches, peeled and sliced
1 tablespoon lemon juice
2 cups fresh boysenberries, blueberries or raspberries,
washed and drained
1/3 cup sugar
1 cup whipping cream, whipped
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg

Combine peaches and lemon juice; mix well. Add berries; sprinkle with sugar. Let stand until sugar dissolves. Mix well and spoon into individual serving dishes. Top with whipped cream. Combine ginger and nutmeg; mix well and sprinkle over whipped cream. 6 to 8 servings.

peaches Creamy Peach Freeze

1 1 1/4 ounce package whipped topping mix
1 16 ounce can sliced peaches, drained

Prepare whipped topping mix according to package directions. Combine whipped topping and peaches in container of electric blender; process until smooth. Spoon into 4 serving dishes and freeze 2 to 3 hours or until firm. Remove from freezer 5 minutes before serving. 4 servings.

peaches Frosted Peach Salad
1 29 ounce can peach halves, drained
1 large banana, mashed
1/4 cup chopped pecans or walnuts
1 tablespoon powdered sugar
1 teaspoon lemon juice
lettuce, optional
Whipped Cream Salad Dressing

Place peach halves in a greased muffin pan. Combine next 4 ingredients and mix well. Mound mixture in peach cavities and freeze until firm. To serve, remove peach halves from freezer; let stand at room temperature 20 to 30 minutes. Serve on lettuce, if desired and top with Whipped Cream Salad Dressing. 6 to 8 servings.

peaches Whipped Cream Salad Dressing

1/2 cup whipping cream
2 tablespoons powdered sugar
2 teaspoons lemon juice

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in lemon juice. Makes 1 cup.

peaches Peach Bread

1/2 cup butter or margarine, softened
1 cup sugar
3 eggs
2 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 cups sliced fresh peaches
3 tablespoons frozen orange juice concentrate, thawed and undiluted
1 teaspoon vanilla extract

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine next 5 ingredients; add to creamed mixture alternately with the peaches, beginning and ending with flour mixture. Stir in orange juice concentrate and vanilla. Pour batter into a greased and floured 9 x 5 x 3 inch loaf pan. Bake at 350F for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely. 1 loaf.

peaches Peach Blueberry Pancake Syrup

1 cup sliced fresh peaches
1 cup fresh blueberries
2 tablespoons sugar
1/2 cup unsweetened apple juice
dash of ground nutmeg

Combine 1/2 cup peaches, 1/2 cup blueberries and remaining ingredients in a small saucepan. Bring to a boil; then reduce heat and simmer, uncovered, 15 minutes. Add remaining fruit, stirring well. Serve warm over pancakes or waffles.

peaches Peach Crisp

4 cups sliced fresh or frozen peaches
3/4 cup sugar, divided
1/2 teaspoon ground cinnamon
1 cup all purpose flour
1/2 cup butter or margarine

Toss peaches, 1/3 cup sugar and cinnamon in a large bowl; spoon into a lightly greased 8 inch square baking dish or a 9 inch deep dish pie plate and set aside. Combine flour and remaining sugar; cut in butter with a pastry blender until mixture is crumbly. Sprinkle on top of peaches. Bake at 375F for 35 to 40 minutes. 6 to 8 servings.

peaches Peach Sorbet

1/2 cup sugar
1/4 cup light corn syrup
2 cups water, divided
1 16 ounce package frozen peaches, thawed
3 tablespoons lemon juice
1/2 cup peach nectar
1/8 teaspoon almond extract

Combine sugar, corn syrup and 1 cup water in a small saucepan; bring to a boil, stirring constantly. Reduce heat and simmer 3 minutes; let cool. Place peaches and remaining 1 cup water in container of an electric blender or food processor; process until smooth, stopping once to scrape down sides. Combine peach mixture, syrup mixture, lemon juice and remaining ingredients. Pour into a 13 x 9 x 2 inch pan and freeze until almost firm. Spoon into a large mixing bowl; beat at medium speed with an electric mixer until slushy. Return to pan and freeze 8 hours. To serve, let stand at room temperature 10 minutes. 5 cups.

peaches Cream Cheese Peach Tart

1 cup unsalted butter, softened
1 3/4 cups sugar, divided
3 1/2 teaspoons vanilla extract, divided
2 large eggs, divided
2 3/4 cups all purpose flour, divided
2 8 ounce packages cream cheese, softened
4 fresh peaches, peeled and sliced

Beat butter, 3/4 cup sugar and 1 1/2 teaspoons vanilla extract at medium speed with an electric mixer until creamy; add 1 egg beating until blended. Stir in 2 1/2 cups flour. Press into bottom and up sides of a lightly greased removable bottom 11 inch tart pan, trimming excess pastry; cover and chill 1 hour. Beat cream cheese and 3/4 cup sugar at medium speed until creamy; add remaining egg and remaining 2 teaspoons vanilla and beat until blended. Add remaining 1/4 cup flour and beat until blended. Spread into pastry shell. Toss together peach slices and remaining 1/4 cup sugar; arrange peach slices over cream cheese mixture. Bake at 400F for 35 to 40 minutes or until set. Cool on a wire rack.

peaches Peach Fantasy

1 teaspoon unflavored gelatin
1 cup half and half
1/2 teaspoon grated fresh ginger root
1/3 cup sugar
2 tablespoon light corn syrup
3 ripe peaches; peeled, pitted sliced
6 Chinese almond cookies coarsely chopped

In small saucepan, sprinkle gelatin over half and half; let stand 1 minute. Cook and stir over low heat until gelatin dissolves. Add grated ginger, sugar and corn syrup. In blender or food processor fitted with metal blade, finely chop peaches. Combine ginger mixture with chopped peaches. Add half of chopped cookies; reserve remaining half. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer’s directions and when frozen stir in reserved chopped cookies before serving. Makes about 1 quart.

peaches Georgia Peach Cobbler

28 ounce can peach slices
2 tablespoons sugar
4 teaspoons cornstarch
1 teaspoon cinnamon or nutmeg
1/4 cup butter or margarine
1 tablespoon lemon juice
1/2 teaspoon vanilla
3/4 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg yolk, beaten
1/2 cup dairy sour cream
1 tablespoon butter or margarine melted
1/4 teaspoon lemon peel, finely shredded

Drain canned peaches, reserving syrup. Add water, if necessary, to make 1 1/2 cups liquid. In medium saucepan, combine the 2 tablespoons sugar, the cornstarch and spice. Stir in reserved peach liquid and the 1/4 cup butter or margarine. Cook and stir until thickened and bubbly. Cook 1 minute more. Stir in peach slices, lemon juice and vanilla. Heat through; keep warm. In mixing bowl, stir together flour, the remaining sugar, the baking powder and salt. Mix egg yolk, sour cream, melted butter or margarine and lemon peel; add to flour mixture, stirring just until combined. Turn hot peach mixture into a 1 1/2 quart casserole. Immediately drop batter in 5 or 6 portions atop hot mixture. Bake in 350F oven for 35 to 40 minutes. Serve warm with cream. Sprinkle with chopped pecans, if desired.

peaches Georgia Peach and Creamy Peanut Muffins

1 1/2 cups sifted all purpose flour
1/2 cup sugar
1/4 cup quick cooking oatmeal
1/4 cup wheat germ
2 tablespoons baking powder
1/2 teaspoon Kosher salt
1 1/2 cup bran
1/2 cup granola with fruit preferably with peaches
2 cups buttermilk
2 tablespoons peanut butter
2 1/2 tablespoons peanut oil
2 eggs, lightly whipped
1 cup crushed roasted peanuts
4 ounces chopped, sun dried Georgia peaches
1/4 teaspoon allspice

In a large bowl, combine flour, sugar, quick cooking oatmeal uncooked, wheat germ, baking powder and Kosher salt; set aside. In another bowl, combine bran, granola and buttermilk. Stir well, then set aside for 5 minutes. Add peanut butter, peanut oil, eggs, roasted crushed peanuts, chopped sun dried Georgia peaches and allspice. Mix well. Make a well in the center of the flour mixture and stir in the buttermilk mixture. Stir just to moisten. Fill 12 regular or 6 oversized muffin tins 1 thumb width below the rim. Bake at 400F degrees for 25 minutes or until tested done. Remove from the oven and cool on a wire rack. 12 regular sized muffins or 6 oversized muffins.

peaches Georgia Peach Cooler

4 cups silken or soft tofu, drained
2 cups of peaches, pitted and chopped
1 cup apple juice, chilled
1/2 banana, peeled
juice of 1 lime
6 sprigs fresh mint, washed

Place the tofu, peaches, apple juice, banana and lime juice in a blender and process for 10 seconds. Serve immediately in frosted tall glasses garnished with mint sprigs.

peaches Grilled Peaches and Chicken with Mesclun Salad

1 tablespoon garlic, minced
1 pinch salt and white pepper to taste
1/4 cup olive oil
1 large Georgia peach, peeled, halved and cored
1 red onion, sliced 1/4 inch thick
3 cups baby mixed salad greens

peaches Georgia Peach Dressing

1/3 cup olive oil
2 tablespoons Dijon mustard
1/4 cup balsamic vinegar
1 pinch salt and white pepper to taste
1 large Georgia peach, peeled, halved and cored

Place chicken breasts in a medium size mixing bowl. Season with 1 tablespoon garlic, salt and pepper. Add 1/4 cup olive oil and marinate for 6 hours. Refrigerate until ready to cook. Do not use oil from chicken breast to make dressing. Preparing Georgia Peach Dressing: Combine the 1/4 cup of olive oil, Dijon mustard, balsamic vinegar and 1 peach in blender or food processor and mix thoroughly. Season to taste with salt and pepper. Set dressing aside. Brush grill lightly with excess oil and heat to medium high. Grill chicken about 4 minutes on each side or until just firm to the touch and no longer pink. Meanwhile, brush onion and peaches with dressing and grill about 2 minutes on each side, or just until fork tender. Brush peaches with dressing another minute on each side. Take the baby mixed salad greens and place on one side of the platter. Spread them out a little. Slice the chicken breasts and place them on other side of the platter. Slice grilled peaches and place on top of chicken. Dribble dressing on top. 2 servings.

peaches Peach Custard Ice Cream

1 quart whole milk
1 cup heavy cream
3 eggs
1 1/4 cups sugar, divided
1 tablespoon all purpose flour
1/8 teaspoon salt
6 cups mashed Georgia peaches
1 tablespoon vanilla

In large, heavy saucepan heat milk and cream just below boil. In medium bowl beat eggs and combine with 1/2 cup sugar. In small bowl mix flour and salt with remaining 3/4 cup sugar. Add egg mixture and flour mixture to hot milk. Cook until mixture thickens and lightly coats the back of a metal spoon. Remove from heat, add peaches and vanilla. Chill in refrigerator before freezing in ice cream maker. 1 gallon.

peaches Georgia Peach Shortcake

1/2 cup butter
2 cups self rising flour
3/4 cup buttermilk
4 tablespoons sugar, divided
vegetable cooking spray
3 cups sliced Georgia peaches
1 1/2 cups fresh whipped cream

In medium bowl, cut butter into flour with pastry blender until mixture resembles coarse meal. Add buttermilk and 1 tablespoon sugar until all dry ingredients are moistened. Turn dough out onto lightly floured surface and knead 3 to 4 times. Preheat oven to 425F. Roll dough to 3/4 inch thickness; cut with a 2 inch biscuit cutter. place pieces close together on a lightly greased baking sheet. Bake for 13 to 15 minutes While shortcake is baking, place sliced peaches in medium bowl and stir in remaining 3 tablespoons sugar. To serve split shortcake in half and place peaches on the bottom half. Place the other half on top and spoon on 2 tablespoons whipping cream. Serves 12.

peaches Peachy Praline Pie

1 9 inch deep dish pie shell, uncooked
5 cups peeled, sliced Georgia peaches
1/2 to 3/4 cup sugar
2 1/2 tablespoons cornstarch
1/8 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
1/8 teaspoon vanilla extract
1 egg white, lightly beaten
1/3 cup firmly packed light brown sugar
1/2 cup all purpose flour
6 tablespoons unsalted butter, cut into 1 inch cubes
1 cup chopped pecans

Preheat oven to 425F. In large bowl combine sliced peaches, 1/2 to 3/4 cup sugar depending on sweetness desired, cornstarch and nutmeg. Set aside for 15 minutes. Stir lemon juice and vanilla into peaches. Lightly brush pie shell with a thin layer of egg white to make crust moisture proof. Pour filling into pie shell. In small bowl combine brown sugar with flour, cut in butter until crumbly. Stir in pecans. Sprinkle mixture over peaches. Bake for 15 minutes. Reduce oven to 400F and continue baking for 35 to 40 minutes. Cover edges of crust with strips of aluminum foil, if necessary, to prevent excessive browning. 8 slices.

peaches Georgia Peach and Pecan Chicken Salad

4 ounces chicken breast, boneless, skinless
7 ounces bread crumbs
3 ounces pecans, finely chopped
2 ounces cornmeal
1.5 ounces all purpose flour
2 ounces vegetable oil
15 ounces Boston romaine lettuce mix
30 tomato slices, 6 x 6, 1/4 inch
30 peach slices thawed
30 pecans, halved
10 ounces Georgia peach salad dressing

Make bread crumb mixture: combine bread crumbs, pecans and cornmeal. Dip chicken breasts in buttermilk, then flour and roll in bread crumb mixture. Saute both sides of chicken breast over medium heat until golden brown. Finish in oven at 350F for 15 20 minutes. Place 1.5 ounce of lettuce mix on a dinner plate. Garnish plate with three tomato slices on top of plate in a shingled pattern. Garnish plate with three peach slices on lower portion of plate in a shingled pattern. Garnish with pecan halves at 12, 3 and 9 o’clock. Place warm chicken breast in center of plate. Portion 1 ounces of dressing over salad.

peaches Georgia Peach Barbecue Sauce

1/2 cup firmly packed brown sugar
1 tablespoon onion salt
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/3 cup white vinegar
2 cups tomato ketchup
1 cup peach preserves, pureed
2 tablespoon Worcestershire sauce
2 tablespoon honey
4 tablespoon butter, cubed and well chilled

In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar. You may want to have a lid handy to protect yourself and your kitchen from any spattering. Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the butter cubes, a couple at a time, until incorporated.

peaches Peach Cream Cheese Dessert

3/4 cup flour
1 4 serving package vanilla pudding mix NOT instant
1 teaspoon baking powder
1 beaten egg
1/2 cup milk
3 tablespoons melted margarine
1 16 ounce can drained peaches, chopped into bite size pieces; save the juice
1 8 ounce package cream cheese
1 cup white sugar
1 tablespoon white sugar
1/2 teaspoon cinnamon

Mix flour, pudding and baking powder together. Combine and add to dry ingredients egg, milk and margarine. Pour into an 8 x 8 x 2 inch greased pan. Add peaches. Beat together cream cheese, 1/2 cup sugar and peach juice. Pour over the top. Then sprinkle with 1 tablespoon sugar and cinnamon. Bake at 350F for 45 minutes.

peaches Peach Melba Mold

1 1 pound can sliced peaches
2 tablespoons lemon juice
1 3 ounce package lemon flavored gelatin
2 teaspoons milk
2 tablespoons mayonnaise or salad dressing
1 3 ounce package cream cheese, softened
2 tablespoons finely chopped pecans
1 10 ounce package frozen red raspberries, thawed
2 tablespoons lemon juice
1 3 ounce package raspberry flavor gelatin

Peach layer: Drain peaches, reserving syrup. Combine syrup and 2 tablespoons lemon juice; add cold water to make 1 cup. Dissolve lemon gelatin in 1 cup hot water. Add syrup mixture; chill until partly set. Add peaches. Pour into 6 1/2 cup ring mold. Chill until almost set. Spread with cheese layer. Mix milk, mayonnaise and cream cheese; stir in pecans. Raspberry layer: Drain raspberries, reserving syrup. Combine syrup and lemon juice; add cold water to make 1 cup. Dissolve raspberry gelatin in 1 cup hot water; add syrup mixture. Chill until partially set. Stir in raspberries. Pour over cheese. Chill until firm. Unmold. Serves 8.

peaches Marinated Fresh Fruit Bowl

1/2 cup honey
1/4 cup water
1/4 cup lime juice
1/4 cup Triple Sec
1 cup honey dew melon balls
1 cup watermelon balls
1 cup cantaloupe balls
2 large peaches, peeled and sliced
1/2 cup strawberries, halved
4 kiwi, peeled and sliced

In small saucepan, combine the honey and water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in lime juice and Triple Sec. Cook completely. In a bowl, combine all fruit. Pour liquid mixture over fruit and mix gently. Cover and refrigerate for 2 hours to blend flavors.

peaches Peachy Pizza

1/2 cup margarine or butter
1 cup all purpose flour
1/4 cup sifted powdered sugar
2 tablespoons granulated sugar
2 tablespoons cornstarch
1/8 teaspoon ground mace
2/3 cup orange juice
1/2 cup currant jelly
2 medium peaches, peeled, pitted and sliced
2 medium nectarines, pitted and sliced
1 cup sliced strawberries
1/2 cup blueberries
1/2 cup seedless green grapes, halved

For crust, in a small mixer bowl beat margarine or butter with an electric mixer on medium high speed for 30 seconds. Gradually add flour and powdered sugar until well combined. Pat dough evenly over bottom and up sides of a 12 inch pizza pan. Bake in a 350F oven for 10 12 minutes or until golden; cool on a wire rack. Meanwhile, for glaze, stir together the granulated sugar, cornstarch and mace in a medium saucepan. Stir in orange juice and jelly. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Cool slightly. Spread half of the glaze about 2/3 cup onto cooled crust. Arrange peach and nectarine slices around edge of crust, then arrange strawberries, working toward center of crust. Sprinkle all with blueberries and grapes. Drizzle remaining glaze over fruit. Chill until needed. Cut into wedges to serve. Makes 12 servings.

peaches Peaches and Cream Cheesecake

3/4 cup flour
3 1/4 ounce package dry vanilla pudding, not instant
1 egg
1/2 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons butter, softened
1 20 ounce can sliced peaches, drained, save 3 tablespoons juice
8 ounces cream cheese, softened
3 tablespoons reserved peach juice
1/2 cup sugar
1 tablespoon sugar
1 teaspoon cinnamon

Put first 7 ingredients into mixing bowl and mix for 2 minutes at medium speed. Pour into greased pie pan. Arrange the peach slices over this batter. Leave a 1 1/2 inch margin at the edge. Mix the cream cheese, juice and sugar together. Spread this over the peaches. Sprinkle with cinnamon and sugar and bake in 9 or 10 inch pie pan with greased sides and bottom at 350F for 30 to 35 minutes.

peaches Stuffed Peach Halves

4 medium peaches, peeled, halved and seeded
1 tablespoon lemon juice
2 tablespoons unsweetened flaked coconut, toasted
2 tablespoons raisins
1/2 teaspoon grated lemon rind
1/2 teaspoon ground cinnamon
2 tablespoons vanilla low fat yogurt
2 teaspoon honey
1 teaspoon vanilla extract

Coat peach halves with lemon juice and set aside. Combine remaining ingredients; stir well. Spoon mixture into cavity of each peach half. Chill. 8 servings.

peaches Peach Smoothie

1 ripe banana
1/2 cup frozen peaches
1/2 cup vanilla or plain yogurt
1 tablespoon honey
1 cup orange or pineapple juice

Whirl in blender. A great on the go breakfast.

peaches Peach Slush

2 peaches, peeled and pitted
6 ounces frozen lemonade
1 lemonade can of vodka

Put all in blender. Gradually add 8 to 14 ice cubes. Freeze. Serves 2 to 4. Can use 1/2 pint strawberries or nectarines.

peaches Glazed Peach Mold

1 6 ounce package peach gelatin
2 cup boiling water
3/4 cup cold water
1 pint vanilla ice cream
1 16 ounce can sliced peaches, drained

Dissolve one half of gelatin package in one cup boiling water. Add cold water. Chill until slightly thickened. Dissolve second half of gelatin in remaining boiling water. Add ice cream and stir until melted and smooth. Pour into serving bowl. Chill about 1 hour or until set but not firm. Arrange peaches on gelatin ice cream mixture. Top with clear gelatin. Garnish with whipped cream if desired.

peaches Peach Filled Coffee Cake

1 1/2 cup flour
1 cup sugar
2 teaspoons double acting baking powder
2 teaspoons grated lemon peel
1/8 teaspoon salt
1 cup butter, softened
4 eggs
1 29 ounce can sliced peaches well drained

Topping:
1 cup flour
1/4 cup sugar
1 tablespoon grated lemon peel
1/2 cup melted butter

Preheat oven 350F. Grease 13 x 9 cake pan. Mix well first 7 ingredients. Increase speed to high for 4 minutes scraping sides. Spread batter evenly in pan. Arrange peaches on top of batter. Sprinkle with topping. Mix: Add: Stir to form soft dough. Bake 45 to 50 minutes until golden and toothpick comes out clean.

peaches Peachy Sour Cream Coffee Cake

Streusel Topping:
2 cups chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
1 teaspoon ground cinnamon

Cake:
1/2 cup butter flavored shortening
1 cup sugar
2 eggs
2 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces sour cream
1 teaspoon vanilla extract
2 cups sliced peeled fresh peaches

Combine all streusel ingredients; set aside. In a large mixing bowl, cream shortening and sugar until fluffy. Beat in eggs. Combine all dry ingredients; add alternately with the sour cream and vanilla to the creamed mixture. Beat until smooth. Pour half the batter into a 9 inch spring form pan. Sprinkle with 1 cup of the streusel. Top with remaining batter and 1/2 cup streusel. Bake at 350F for 30 minutes. Arrange peaches over cake; sprinkle with remaining streusel. Bake an additional 30 to 40 minutes or until cake tests done. Cool cake 10 minutes before removing sides of pan. Serve warm or at room temperature. 12 servings.

peaches Peach Cobbler Crumb Cake

1 16 ounce can of peaches in light syrup
1 box yellow cake mix
1 cube of butter

Pour peaches and syrup in 9 x 13 cake pan. Sprinkle cake mix over peaches. Top with butter slices. Bake at 350F until golden brown. Serve with Cool Whip or alone.

peaches Peachy Cinnamon Coffee Cake

1 package Duncan Hines Bakery Style Cinnamon Swirl with Crumb Topping Muffin Mix
1 can 8 1/4 ounces juice pack sliced yellow cling peaches
water
1 egg

Preheat oven to 400F. Grease 8 inch square or 9 inch round pan. Drain peaches, reserving juice. Add water to reserved juice to equal 3/4 cup liquid. Chop peaches. Combine muffin mix, egg and 3/4 cup peach liquid in medium bowl; fold in peaches. Pour batter into pan. Knead swirl packet 10 seconds before opening. Squeeze contents on top of batter and swirl with knife. Sprinkle topping over batter. Bake at 400F. for 28 to 33 minutes for 8 inch pan or 20 to 25 minutes for 9 inch pan or until golden. Serve warm. 9 servings.

peaches Peach and Poppyseed Muffins

3/4 cup pureed peaches
1 teaspoon baking soda
10 tablespoons butter
1 cup sugar
2 eggs
1 1/4 cups flour
1/4 teaspoon salt
1/2 teaspoon vanilla
3 tablespoons poppy seeds

Stir soda into peaches and set aside. Cream butter and sugar until smooth. Add eggs, one at a time. Add vanilla. Combine flour and salt. Alternately add flour and peach mixture. Then add poppy seeds. Fill 12 muffin cups nearly to top. Bake at 350F for 20 to 25 minutes.

peaches Frosty Peach Bread

1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 16 ounce can peaches, drained, reserving 1 tablespoon liquid
2 eggs
1/2 cup sour cream
1/2 teaspoon vanilla
2 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Glaze:
1/2 cup powdered sugar
1 tablespoon peach liquid
1 teaspoon corn syrup
1/4 teaspoon cinnamon

Preheat oven to 350F and grease loaf pan. Cream together butter, sugar and brown sugar until fluffy. Chop peaches and stir in. Add remaining ingredients. Mix well. Pour into pan and bake for 60 to 70 minutes or until toothpick comes out clean. Remove from oven and cool for 10 minutes. Remove loaf from pan. Cool completely on wire rack. When cooled, spread glaze over it.

peaches Peach and Brown Sugar Muffins

4 cup all purpose flour
2/3 cup packed brown sugar
2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
2 eggs
2 cup sour cream
1/2 cup cooking oil
1 cup chopped fresh peaches

In large mixing bowl, stir together flour, sugar, baking powder, salt, baking soda and allspice. Make a well in center. Combine eggs, sour cream and oil; stir in peaches. Add peach mix all at once to flour mix. Stir just until moist. Batter should be lumpy. Spoon into greased muffin cups filling 2/3 full. Bake at 400F for 20 to 25 minutes. Makes about 20 muffins.

peaches Peach Pancakes

6 medium fresh peaches
3/4 cup orange juice
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
buttermilk pancake mix

Peel and slice peaches. Cook peaches in pan with orange juice, brown sugar and spices until tender. Pour pancake mix onto hot griddle, spoon in peaches as desired. Flip over when golden brown. Serve with maple syrup.

peaches Peach Tea Bread

2 1/2 cup all purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 cups finely chopped fresh peaches, sliced
1 teaspoon lemon juice
1/3 cup oil
1/3 cup milk
2 teaspoon vanilla extract
2 large eggs
1/3 cup chopped walnuts

Heat oven to 350F. Grease 9 x 5 loaf pan. In large bowl, combine flour, sugar, baking powder, salt and nutmeg. In medium size bowl, combine peaches and lemon juice. In 2 cup glass measuring cup, combine oil, milk, eggs and vanilla. Add oil mixture to flour mixture and stir just until dry ingredients are moistened. Do Not overbeat. Fold in peaches and walnuts. Spoon into greased pan. Bake bread for 55 to 60 minutes or until top is golden brown and center springs back when lightly pressed with finger tip. Cool in pan on wire rack for 10 minutes. Remove bread from pan and cool to room temperature before slicing.

peaches Peach Loaf

3 cups fresh peaches, pared and sliced
1/3 cup sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 cup finely chopped pecans

Place peaches and sugar in blender and process until pureed about 2 1/4 cups. Combine flour, baking powder, baking soda, salt and cinnamon. Set aside. Combine 1 1/2 cups sugar and butter and cream well. Add eggs and mix. Add peach puree and dry ingredients, mixing just until moist. Stir in nuts and vanilla. Spoon into 2 buttered and floured loaf pans. Bake at 325F for 60 minutes. Cool for 10 minutes in pan and then turn out on rack.

peaches Peach Turnovers

2 cups flour
3 teaspoons baking powder
1/2 teaspoons salt
1/4 cup shortening
2/3 to 3/4 cup milk
1 cup sliced peaches
2 tablespoons butter
2 tablespoons brown sugar

Peach Mixture:
1 cup peaches, sliced
2 tablespoons butter
2 tablespoons brown sugar

Mix flour, baking powder and salt. Cut in shortening. Add milk. Knead 30 seconds. Make into rectangle and turn into triangles. Place spoonful of peach mixture into center of each rectangle. Seal and prick.

peaches Peachy Pecan Bread

1 16 ounce can sliced peaches
1 tablespoon lemon juice
2 eggs
3/4 cup sugar
1 teaspoon salt
2 tablespoons peach preserves
6 tablespoons butter or margarine, melted
2 cups all purpose flour
3 teaspoons baking powder
3/4 cup chopped pecans

Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup peaches; set aside. In blender container, combine remaining peaches, butter or margarine, eggs, the reserved peach syrup and lemon juice. Cover; blend just until smooth. Stir together dry ingredients. Add egg mixture; stir just until moistened. Fold in reserved peaches and nuts. Turn into a greased 8 x 4 x 2 loaf pan. Bake at 350F for 1 hour. Spread with peach preserves. Cool in pan 10 minutes; remove and cool on rack.

peaches Georgia Peach Bread

3 cup sliced fresh peaches
6 tablespoons sugar
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups sugar
1/2 cup shortening
2 eggs
1 cup finely chopped pecans
1 teaspoon vanilla extract

Place peaches and 6 tablespoons sugar in container of electric blender; process until pureed. Mixture should yield about 2 1/4 cups. Combine flour, baking powder, soda, salt and cinnamon; set aside. Combine 1 1/2 cups sugar and shortening; cream well. Add eggs and mix well. Add peach puree and dry ingredients, mixing until ingredients are moistened. Stir in nuts and vanilla. Spoon batter into 2 well greased and floured 9 x 5 x 3 inch loaf pans. Bake at 325F for 55 to 60 minutes or until done. Cool 10 minutes in pan; turn out on rack and let cool completely. 2 loaves.

peaches Peach Bran Muffins

1 1/4 cup unprocessed bran
1 cup whole wheat flour
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
pinch of salt
1/4 cup raisins
1 egg
3/4 cup buttermilk
1/4 cup orange juice
2 tablespoons vegetable oil
2 tablespoons maple syrup
1 cup frozen unsweetened peaches, thawed and drained and roughly chopped

Preheat oven to 400F. Coat a 12 cup muffin tin with cooking spray or paper liners. In large mixing bowl combine dry ingredients and stir, add raisins and toss. In separate bowl whisk egg, buttermilk, orange juice, oil and syrup until smooth. Add wet ingredients to dry. Stir until just combined. Fold in peaches, fill muffin cups 3/4 full and bake 15 minutes or until golden. Serve warm.

peaches Peaches and Cream Pancakes

2 cups Bisquick baking mix
1 egg
1 1/2 cups milk
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1 29 ounce can sliced peaches, drained
3/4 cup whipping heavy cream, whipped

Beat all ingredients except peaches and whipping cream with wire whisk or hand beater until well blended. Pour by scant 1/4 cupfuls onto hot, greased griddle. Cook until pancakes are dry around edges. Turn; cook until golden brown. Top with peaches and whipped cream.

peaches Peach Jam

3 cups diced fresh peaches or apricots
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons unflavored gelatin
2 tablespoons apple juice concentrate

Place peaches in saucepan. Cover and cook over very low heat without water for about 10 minutes. Remove lid and bring the juice to the boiling point. Boil for 1 minute and remove from heat. Soften gelatin in lemon juice for 5 minutes. Pour some of the hot juice from the fruit into the gelatin mixture and stir until the gelatin is completely dissolved. Stir the dissolved gelatin into the fruit. Add 2 tablespoons apple juice concentrate. Allow to cool to room temperature and store in the refrigerator.

peaches Sausage Peach Breakfast Bake

2 cups pancake mix
16 ounce can sliced peaches
8 ounce package brown and serve sausage links
1/4 cup sugar
1 tablespoon cornstarch
1/4 cup maple syrup
1 tablespoon margarine

Bake in evening and serve next a.m. Cover with foil and refrigerate overnight. Then heat in 350F oven for 20 minutes. Prepare pancake mix according to package directions EXCEPT use only 1 cup liquid in place of amount called for on package. Turn into greased 13 x 9 x 2 inch baking dish. Drain peaches, reserving half cup syrup; set aside. Halve sausage. Arrange peaches and sausage atop batter. Bake at 350F for about 30 minutes or until tests done with toothpick. Cut into squares. Serve with peach syrup: In saucepan combine sugar and cornstarch. Stir in reserved peach syrup. Cook and stir until thick and bubbly. Stir in maple syrup and margarine.

peaches Peach Custard Cake

Crust:
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup soft butter
Batter:
1 large can peaches, sliced
1/2 cup sugar
1/2 teaspoon cinnamon
1 egg
1 cup evaporated milk

Cut butter into flour and salt. Press into 9 inch square pan. Drain peaches, saving 1/2 cup of syrup. Arrange slices on top of crust. Sprinkle with mixture of sugar and cinnamon. Bake at 375F for 20 minutes. Mix syrup, egg and milk. Pour over peaches. Bake 30 minutes more.

peaches Peach Upside Down Cake

2 pounds peaches
1/2 cup light brown sugar
2 1/4 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups sour cream

Heat oven to 350F. Peel and halve peaches. Cook brown sugar in 5 tablespoons butter in 10 inch ovenproof frying pan until dissolved. Off the heat, arrange peach halves, cut sides up, in pan. Combine flour, baking soda, salt and spices. Beat 8 tablespoons butter with granulated sugar. Beat in egg and vanilla. Stir in flour mixture by thirds, alternating with sour cream. Spread over peaches and bake until toothpick inserted in center comes out clean, 50 to 55 minutes.

Apricot Recipesapricots
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apricot Apricot Pasta Salad

4 ounces fusilli pasta
6 fresh apricots, cut into quarters
1 whole chicken breast
2 small zucchini, julienned
1 red bell pepper, julienned
1 tablespoon chopped fresh basil

Apricot Basil Dressing:
2 fresh apricots; pitted
2 tablespoons white wine vinegar
1 tablespoon sugar
1 tablespoon fresh basil
1/4 cup vegetable oil

Combine apricots, vinegar and sugar in blender, whirl until blended. With blender running, slowly add vegetable oil until thick and smooth. Stir in basil. Makes 1 cup.

Cook pasta as package directs; drain and let cool. Combine pasta, apricots, chicken, zucchini, red pepper and basil in bowl. Toss with dressing. Makes 4 servings.

apricot California Apricot Coffee Cake

3/4 cup butter, softened; 1/2 cup for cake, 1/4 cup for topping
1 8 ounce package cream cheese, softened
1 1/4 cups sugar
2 eggs
1 teaspoon almond or vanilla extract
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
1/2 cup firmly packed brown sugar
2 teaspoons cinnamon
1/2 cup chopped walnuts or almonds
1 26 ounce jar apricot halves, drained

Preheat oven to 350F. Grease and flour 13 x 9 inch baking pan. Cream 1/2 cup butter, cream cheese and sugar until light and fluffy. Blend in eggs and almond extract; mix well. Combine 1 3/4 cups flour, baking powder, baking soda and salt. Stir in alternately with milk into butter/cream cheese mixture. Pour into prepared pan. Bake at 350F for 30 minutes or until cake starts to brown. Remove from oven. While cake is in oven, prepare topping mixture. Combine brown sugar, remaining 1/2 cup flour and cinnamon in a small bowl. Cut in remaining 1/4 cup butter; stir in nuts*. Top cake with apricot halves and sprinkle with cinnamon/nut topping. Return to oven and bake 15 minutes or until cake tests done.

* Tip: Recipe can be made ahead to this point. Cover and store cake pan and topping bowl in refrigerator for up to 24 hours. Uncover and bake as directed.

apricot Ultimate Apricot Cheesecake

1 cup ground vanilla wafers
1 cup ground almonds
8 tablespoons unsalted butter, melted
1 pound cream cheese, room temperature
3/4 cup sugar
6 eggs, separated
1/2 teaspoon vanilla extract
3/4 cup sour cream
1 15 1/4 ounce can apricot halves, drained and pureed
1 15 1/4 ounce can apricot halves, drained for garnish
1/4 cup sugar

Preheat oven to 325F. In a small bowl, combine the ground vanilla wafers, ground almonds and melted butter. Stir with a fork until mixed. Pat the crumb mixture over the bottom and about 1 inch up the sides of a 10 inch spring form pan. Cook crumb mixture in oven for 10 minutes. Cool. In a large mixing bowl, beat the cream cheese until it is soft and fluffy. Add the 3/4 cup sugar and beat again until mixture is well blended. Beat in the egg yolks one at a time, until mixture is fluffy. Add the vanilla extract, sour cream and apricot puree, mixing until blended. In a separate bowl, beat the egg whites until they begin to hold soft peaks. Slowly add the 1/4 cup sugar and beat mixture until whites form stiff peaks. Fold the egg whites into the cream cheese mixture. Pour the cream cheese batter into the prepared crust. Bake for 1 hour until golden brown and the cake has puffed. Remove from the oven and cool the cake. Refrigerate several hours, or overnight before serving. Garnish with 1 15 1/4 ounce can apricot halves, drained. Cut apricot halves into wedges. Place cheesecake on serving platter and place the apricot wedges around the cake.

apricot Simple Apricot Crisp

2 26 ounce jars apricot halves, drained
1 cup flour
1/2 cup sugar
1/3 cup ground almonds
1/2 cup cold butter
1 pinch salt
1 tablespoon flour
2 teaspoons vanilla

Preheat oven to 375F. Drain apricot halves and set aside. Combine the sugar and flour. Cut butter into small cubes. Add butter to sugar/flour mixture using a mixer or by hand using a pastry blender, blending to a granule like texture. In a food processor or a blender, grind almonds to nearly a fine powder. Add almonds and salt to butter mixture; stir well. In a separate bowl, combine the apricots with a tablespoon of flour and 2 teaspoons of vanilla. Mix until fruit is well coated. Spoon fruit into an 8 inch deep souffle dish or 1 1/2 quart casserole dish and pour crisp topping mixture on top. Pat down firmly. Bake at 375F for approximately 30 minutes or until the top is lightly golden brown.

apricot Apricot Stuffed BBQ Chicken

2 whole chicken breasts, boned with skin on
1/2 cup dry stuffing mix
1/4 cup chopped onion
2 tablespoons unsalted butter, melted
1/2 teaspoon ground ginger
4 fresh apricots, halved
1/2 cup apricot jam
1 tablespoon cider vinegar

Place chicken skin side down and pound with a mallet to flatten slightly. Combine stuffing mix, onion, butter and 1/4 teaspoon ginger. Spoon stuffing mixture in a strip along center of each breast. Place apricot halves on top of stuffing. Wrap chicken around filling; tie each chicken roll with a string every 2 inches. Barbecue on rack about 5 1/2 inches above medium hot coals for 15 minutes. Mix apricot jam, vinegar and remaining 1/4 teaspoon ginger. Brush jam mixture over chicken rolls; continue cooking until done. 4 servings.

apricot Apricot Dijon Pork Salad

1 cup apricot preserves
1/4 cup white wine vinegar
2 tablespoons Dijon style mustard
1 teaspoon ground ginger
1 pound pork tenderloin
1 10 ounce package mixed salad greens
1 15 ounce can apricot halves, drained, sliced
1/2 cup dried tart cherries, or dried cranberries
1/4 cup crumbled blue cheese
8 green onions, cut into 1/2 inch pieces
1/4 cup toasted pecan pieces*

Combine apricot preserves, vinegar, mustard and ginger in small bowl. Reserve 3/4 cup for salad dressing. Butterfly pork tenderloin; cut almost in half, but not quite through, horizontally; open and lay flat. Grill or broil tenderloin 4 to 6 inches from heat source for 5 to 6 minutes per side. Brush with remaining apricot mixture during last 2 minutes on each side. Move tenderloin to cutting board. Meanwhile, combine greens, canned apricots, cherries, cheese, pecans and onions. Divide mixture among 4 plates. Slice tenderloin into 1/2 inch pieces. Arrange on top of greens mixture on each plate; drizzle with reserved apricot mixture just before serving. 4 servings.

* To toast pecans, place pecan halves in shallow baking pan in a 350F oven for about 10 minutes. Let cool, chop coarsely.

apricot Fruited Apricot Pork Chops

6 boneless pork chops, 3/4 inch thick
vegetable oil
1 16 ounce can sliced peaches, drained
1/2 cup apricot preserves
1/4 cup western style barbecue sauce
1 tablespoon finely shredded orange peel
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon minced garlic
1/4 teaspoon pepper

Heat a large skillet over medium heat. Brush chops lightly with oil and brown on each side. Remove from pan. Add all remaining ingredients to skillet, stir to blend and bring to a boil. Return chops to skillet. Cover tightly; cook over low heat for 5 to 6 minutes, until chops are just done. Serves 6.

apricot Apricot Stir Fry Pork

1 pound boneless pork, cut into small cubes
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 15 1/4 ounce can apricot halves
1 tablespoon soy sauce

Glaze Sauce:
Combine 1 tablespoon each of cornstarch, soy sauce, white distilled vinegar and 1 1/2 teaspoons Dijon style mustard.

Cut pork into 3/4 inch cubes; set aside. Mix cornstarch and soy sauce. Add pork; toss to coat. Turn into hot skillet with heated oil; stir fry until pork is cooked, about 10 minutes. Meanwhile, drain apricots; reserve 3/4 cup syrup. Mix syrup with Glaze Sauce. Add sauce mixture to skillet; stir until lustrous. Add apricots, heat through.

apricot Apricot Cobbler

Filling:
1 pound fresh apricots, halved

Topping:
1 cup flour
1 cup sugar
1/4 cup shortening
1 egg
1/2 teaspoon salt
2 teaspoons baking powder

Sprinkle topping over apricots; bake at 350F for 30 minutes. Delicious served with ice cream!

apricot Fresh Apricot Dessert Topping

2 cups sliced fresh apricots
1 tablespoon granulated sugar
2 tablespoons apricot nectar or orange juice
Muscat dessert wine

Mix everything together. Use as a topping for pound cake, ice cream, frozen yogurt, etc.

apricot Savory Fresh Apricot Bites

4 ounces cream cheese
12 apricots, halved
1/2 cup pistachios, finely chopped

Stir cream cheese until smooth; spoon into apricot halves. Sprinkle with pistachios. Serve as an appetizer, snack or dessert.

apricot Chilled Apricot Salad

1 cup fresh apricots, halved or quartered
1 cup pineapple chunks, fresh or canned
2 oranges peeled and cut into bite sized pieces
1 pint sour cream

Combine all ingredients and gently stir to blend thoroughly. Cover and chill in refrigerator for 24 hours or more. Spoon into sherbet glasses or into chilled lettuce cups.

apricot Southwestern Apricot Salsa

1 15 1/4 ounce can apricot halves, packed in light syrup drained, rinsed and cut into chunks
1 to 2 tablespoons chopped cilantro
1/2 teaspoon white wine vinegar
1/4 teaspoon grated lime peel
salt and white pepper, to taste
2 tablespoons chopped red onion
1/2 tablespoon olive oil
1/2 tablespoon lime juice
1/2 teaspoon minced jalapeno pepper
1/4 teaspoon ground cumin

Combine apricots and remaining ingredients in a bowl, stirring gently. Cover and refrigerate until served.

apricot Apricot Sunshine Breakfast Cake

8 fresh apricots
1/4 cup soft shortening
1 1/2 cups sifted flour
1/2 teaspoon salt
1 or 2 tablespoon. butter or margarine
12 walnut halves
3/4 cup sugar
1/2 cup milk
2 teaspoons baking powder
1 egg
cinnamon, optional brown sugar, optional

Heat oven to 375F. Mix sugar, egg and shortening thoroughly. Stir in milk. Blend in flour, baking powder and salt. Melt margarine or butter. Sprinkle as much cinnamon over brown sugar as you wish. Halve and pit apricots. Place rounded side up in rows of four. You may need fewer or more apricots, depending on their size. Spread cake mixture over apricots. Bake 25 to 35 minutes. When done place a plate over pan and flip cake out of pan. Place a walnut half in each apricot cup. Serve warm.

apricot Apricot Crumble

2 cups sliced fresh apricots
1 cup graham cracker crumbs
1 tablespoon lemon juice
1/2 cup brown sugar
2 tablespoon. melted butter
light cream

Combine brown sugar, graham cracker crumbs, melted butter and lemon juice. Blend gently with sliced apricots. Spread in shallow buttered baking dish. Bake at 350F for 25 minutes. Serve with light cream. Makes 6 servings.

apricot Apricot Ice Cream Pudding

1 13 1/4 ounce package vanilla tapioca pudding
1 teaspoon ground cinnamon
4 fresh apricots
1/2 pint vanilla ice cream

Prepare tapioca pudding according to package directions. When tapioca is removed from heat, stir in cinnamon. Pour into serving dishes and chill until set. To serve: Cut apricots into sections and arrange on tapioca. Cut ice cream into cubes and drop in center of tapioca an apricots. Serve at once. Makes 4 servings.

apricot Easy Apricot Fritters

fresh apricot halves
1 cup sifted flour
1 tablespoon melted butter
2 eggs
1/8 teaspoon salt
2 teaspoons lemon juice

Beat eggs until very light; add all other ingredients plus just enough cold water to make a batter like a heavy cream. Dust apricot halves with flour and dip in batter. Fry in deep cooking oil or shortening. Drain and dust with powdered sugar.

apricot Fresh Apricot Ripple Ice Cream

1 1/2 cups pureed or mashed fresh apricots
1 tablespoon fresh lemon juice
3/4 cup sugar
1 quart vanilla ice cream
1/2 cup heavy cream
1/4 teaspoon almond extract

Mix puree with lemon juice and sugar. Chill for 30 minutes. Soften ice cream slightly. Whip cream and add flavoring. Mix puree, ice cream and cream quickly but not thoroughly, just enough for a ripple effect. Freeze until firm. Serve with additional fresh apricots for a tangy topping. Serves 6 to 8.

apricot Fresh Apricot Dessert Topping

2 cups sliced fresh apricots
2 tablespoons apricot nectar or orange Muscat dessert wine
1 tablespoon granulated sugar

Mix together apricots, sugar and nectar; set aside. Top shortcake, pound cake, ice cream, frozen yogurt, etc. Makes 6 servings

apricot Apricot Mousse

8 ounces heavy cream
juice from 1/2 lemon
1 cup sweetened fresh or stewed dried apricots
fresh apricot halves
fresh loganberries

Whip cream until just stiff. Mix lemon juice and apricots. Fold into cream. Turn into tray and freeze with setting at coldest point, or turn into mold and freeze. Unmold and garnish with apricot halves and loganberries.

apricot Apricot Betty

1 cup bread crumbs
1/4 cup brown sugar
1/4 cup margarine
1/2 teaspoon mace
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 cup nonfat dry milk
3 cups canned apricots halves, drained

Blend first 7 ingredients. Arrange apricots in baking dish; sprinkle with crumb mixture. Bake for 30 minutes at 375F. Serve warm with milk or cream.

apricot Apricot Flan

Flan bottom:
4 ounces butter
2 ounces sugar
1 egg
7 ounces flour
1 teaspoon baking powder

Filling:
apricots, washed, stoned and sliced
1/2 pint sour cream
1 egg
3 1/2 tablespoons sugar
2 teaspoons of vanilla sugar

Warm oven to 400F. Mix butter and sugar. Add the egg and the flour already mixed with baking powder. Stir until the mixture is no longer sticky. Flatten the dough with a floured hand, into a 2 litre flan case. Arrange the apricots on top of the dough. Mix the sour cream, egg, sugar and vanilla and pour it over the apricots. Bake at 400F for about 30 minutes.

apricot Apricot Cheesecake

1 cup ground vanilla wafers
1 cup ground almond
1 stick unsalted butter, melted
1 pound cream cheese, room temperature
3/4 cup sugar
6 eggs, separated
1/2 teaspoon vanilla extract
3/4 cup sour cream
1 15 1/4 ounces can apricot halves, drained and pureed
1 15 1/4 ounces can apricot havens, drained for pureed
1/4 cup sugar

Preheat oven to 325F. In a small bowl, combine the ground vanilla wafers, ground almonds and melted butter. Stir with a fork until mixed. Pat the crumb mixture over the bottom and about 1 inch up the sides of a 10 inch lire pan. Cook crumb mixture in oven for 10 minutes. Cool. In a large mixing bowl, beat the cream cheese until it is soft and fluffy. Add the 3/4 cup sugar and beat again until mixture is well blended. Beat in the egg yolks one at a time, until mixture is fluffy. Add the vanilla extract, sour cream and apricot puree, mixing until blended. In a separate bowl, beat the egg whites until they begin to hold soft peaks. Slowly add the 1/4 cup sugar and beat mixture until whites form stiff peaks. Fold the egg whites into the cream cheese mixture. Pour the cream cheese batter into the prepared crust. Bake for 1 hour until golden brown and the cake has puffed. Remove from the oven and cool the cake. Refrigerate several hours before serving. Garnish with 115 1/4 ounce can apricot halves, drained and cut into wedges. Place cheesecake on serving platter and place the apricot wedges around the cake.

apricot Apricot Nectar

1 quart apricots
1/2 cup sugar
1 quart water
1 tablespoon lemon juice

Wash and pit fresh fruit. Boil fruit and water 5 minutes. Strain. Add sugar and lemon juice and bring to a boil. Makes 1 1/2 quarts.

apricot Mixed Greens with Apricot Vinaigrette, Goat Cheese & Walnuts

fresh apricots, sliced
1 tablespoon balsamic or red wine vinegar
1 tablespoon water
1 small clove garlic
1/2 teaspoon fresh thyme or 1 teaspoon dried thyme
1 tablespoon olive oil
8 cups mixed greens
3 ounces goat cheese
1/4 cup chopped walnuts
black pepper to taste

In food processor or blender combine 6 apricot halves with vinegar, water, garlic & thyme, blend until smooth. Add olive oil and continue blending for 15 seconds; chill. Crumble goat cheese into salad and add additional apricot slices. Mix with apricot vinaigrette and walnuts.

apricot Savory Apricot Chicken Kebabs

4 chicken breast halves, boned and skinned
1 6 ounce package dried apricots
1 large red or green bell pepper
1/2 medium red onion
1/4 teaspoon salt

Marinade:
1 cup white wine
1/4 cup lemon juice
3 tablespoons olive oil
2 tablespoons white wine vinegar
2 cloves garlic, minced
1 1/2 teaspoons thyme leaves
1 1/2 teaspoons rosemary leaves
1/2 teaspoon grated lemon peel

Combine marinade ingredients; divide in half and place in 2 medium bowls or 2 large plastic zip top bags. Cut each chicken breast, lengthwise, into 4 strips to make a total of 16 strips. Place chicken in one bowl of marinade and apricots in the other. Cover and refrigerate for 24 hours, turning occasionally. Drain chicken and apricots; discard marinade. Sprinkle salt on chicken. Cut bell pepper and onion into 1 inch squares. Thread each skewer in the following order: 1 pepper, 1 onion, 1 chicken strip, loosely wrapped “s” fashion around 2 apricot halves; repeat; finish with 1 pepper and 1 onion. Grill or broil, 5 inches from heat, for 8 minutes or until chicken is cooked through, turning every 2 to 3 minutes. Makes 8 kebabs.

apricot Apricots & Roasted Chicken in Pasta

1 package bow tie noodles
2 chicken breasts, sliced
1/3 cup chopped green onion
salt & pepper, to taste
2 tablespoons margarine
1 1/2 cups half and half
apricot halves

Cook noodles according to package directions. In a medium saucepan, simmer half and half for 4 minutes. Add margarine, onion, chicken and apricots; continue simmering for 2 minutes. Pour over pasta and serve immediately.

apricot Apricot Cheese Tart

36 ounces cream cheese
6 ounces granulated sugar
6 ounces heavy cream
6 eggs
2 ounces orange liqueur
apricots, halved
3 11 inch prebaked tart shells
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon peel
12 ounces red currant jelly
6 ounces sliced almonds
1 1/2 ounces lemon juice

Beat cream cheese and sugar with electric mixer, until smooth. Add heavy cream, eggs, liqueur, lemon juice, vanilla extract and lemon peel. Pour mixture into tart shells, dividing evenly. Bake at 350F for 15 minutes or until set. Arrange apricot halves over baked tart in concentric circles; make sure apricots are dry. Melt jelly in saucepan over low heat. With pastry brush, apply thin glaze of jelly over apricots and filling. Garnish with almonds. Cover and refrigerate until served.

apricot Warm Apricot Topping

1 pint water
12 ounces granulated sugar
8 ounces butter
2 ounces brown sugar
4 ounces orange juice
fresh apricots
2 ounces lemon juice
2 ounces orange liqueur
1 ounce apricot brandy
1/2 teaspoon cinnamon

Combine water and sugar in saucepan. Cook over low heat until dissolved. Increase heat and bring to boil. Cook 10 minutes until syrup has thickened. Add butter and next 6 ingredients. Add apricots and cook until heated through. For french toast, pancakes, ice cream.

apricot Pickled Apricots

7 pounds apricots, unpeeled, whole
6 cinnamon sticks
4 pounds sugar; may be all or part brown sugar
whole cloves
1 pint vinegar

Wash apricots and stick 2 to 3 cloves into each one. Boil cinnamon sticks and vinegar together. Put apricots into syrup and boil gently until soft, but not mushy. Pack into sterilized hot jars with one cinnamon stick in each jar; seal at once.

apricot Brandied Apricots

Follow directions for pickled apricots. Add 1 tablespoon brandy to each pint of pickled apricots just before sealing.

Blueberry Recipesblueberries
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blueberries Blueberry Crisp

1 cup graham cracker crumbs
1/4 cup margarine or butter, melted
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla
4 cup fresh blueberries
2 tablespoons lemon juice
1 tablespoon water
whipped cream

Combine graham cracker crumbs and butter. Press 1/3 cup crumbs into a 1 1/2 quart baking dish. Stir together sugar, cinnamon, salt, nutmeg and cloves, then add vanilla. Sprinkle 2 cups of the blueberries over crumbs. Cover blueberries with 1/2 of the sugar mixture, then sprinkle with 1 tablespoon of lemon juice and water. Repeat layers with 1/3 cup crumbs, remaining blueberries, sugar mixture and lemon juice. Top with remaining 1/3 cup crumbs. Cover and bake for 40 minutes in a 350 degree oven. Increase to 400 degrees and bake 10 minutes longer. Cool for 30 minutes and serve with whipped cream.

blueberries Blueberry Lemon Bundt Cake

1 1/2 cup fresh blueberries
2 tablespoons flour
1 lemon cake mix
1 cup sour cream
4 large eggs

Grease and flour Bundt pan. Sprinkle flour over blueberries. Combine dry cake mix and dour cream. Add eggs, one at a time, beating at low speed. Beat at medium speed until smooth. Bake at 350F for 45 minutes. Cool on rack for 15 minutes. Remove from pan.

blueberries Fresh Blueberry Pie

1 9 inch unbaked pie shell
1/3 cup flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
4 1/2 cups fresh blueberries
1 tablespoons lemon juice
1/2 cup firmly packed brown sugar
1 cup flour
1/2 cup margarine or butter

Combine flour, 1/2 cup sugar, cinnamon and blueberries. Mix well and put into pie shell. Drizzle top with lemon juice. Combine 1/2 cup brown sugar and flour. Cut in butter until mixture resembles coarse meal. Spread topping over berries. Bake for 30 minutes at 425F, then cover with foil and continue baking for 20 minutes more.

blueberries Blueberry Sauce

1/2 cup blueberries
3 tablespoons water
1 tablespoon vegetable oil
2 teaspoons fresh lemon juice
3/4 teaspoon minced fresh ginger root
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

In a blender, puree all the ingredients. The sauce will separate if allowed to sit, so make it just before serving. Use as a dressing over a salad of thinly sliced oranges and sweet onions or serve with poached or grilled chicken or salmon.

blueberries Fresh Blueberry, Chevre and Tarragon Tart with Baby Greens in Honey Raspberry Vinaigrette

Tart pastry:

1 1/4 cups all purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup softened butter
1 to 2 ounces cold water

Filling:

12 ounces cream cheese
12 ounces chevre
1 tablespoon fresh tarragon, chopped
2 large eggs
1 cup fresh blueberries

Honey Raspberry Dressing

1 cup fresh raspberries
2 ounces rice wine vinegar
2 ounces honey
16 ounces salad oil
baby greens or mesclun mix

Make pastry: In bowl, blend dry ingredients. With pastry blender or two knives, cut butter into dry ingredients until small crumbs form. Drizzle water over the crumbs and blend with fork. Bring together into a ball and flatten into a disc on a piece of plastic wrap. Chill 2 hours. Roll out dough to 1/4 inch thickness and place in an 11 inch fluted tart pan. Prick bottom with fork and parbake at 350F for 7 to 10 minutes.

Make filling: In mixer bowl with paddle attachment, combine the cream cheese, chevre and tarragon until smooth. Add the eggs, one at a time, scraping the bowl between eggs. Remove the bowl from the mixer and fold in the fresh berries; don’t use frozen; they’ll bleed into the filling. Pour the mixture into the parbaked shell and bake at 275F for 25 to 30 minutes or until golden and firm.

Make vinaigrette: In blender, combine raspberries, honey and vinegar. Puree until smooth. While blender is running, slowly add the oil and blend until emulsion forms.

To assemble: Toss the greens with the vinaigrette. Divide between plates. Place a wedge of the warm tart beside greens and garnish with a drizzle of vinaigrette and fresh berries.

blueberries Blueberry Oatmeal Bars

1 16.5 ounce can blueberries
1 tablespoon lemon juice
2 1/2 tablespoons cornstarch
2 cups flour
2 cups uncooked quick rolled oats
1 cup brown sugar, packed
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground allspice
1 cup butter or margarine
3/4 cup powdered sugar
3 to 4 teaspoons milk

Drain blueberries; reserve 1 cup syrup; add water if necessary. Combine reserved syrup with cornstarch and lemon juice. Cook and stir until thickened. Stir in blueberries. Set aside. Combine flour, oats, brown sugar, baking powder, salt and allspice. Cut in butter or margarine with a pastry blender. Press 2/3 of mixture into greased 13 x 9 x 2 inch baking pan. Bake at 400F for 15 minutes or until lightly browned. Cool slightly. Spread blueberries over top. Crumble remaining flour/oat mixture over berries; press lightly. Bake at 400F for 20 to 25 minutes or until lightly browned. Cool in pan. Combine powdered sugar and milk. Drizzle over the top. Cut into bars. Makes about 3 1/2 dozen bars.

blueberries Purple Lady Salad

2 3 ounce packages strawberry gelatin
1 cup boiling water
1 15 ounce can crushed pineapple
1 16.5 ounce can blueberries in heavy syrup
1/2 cup chopped nuts
1 1/2 cups whipped dessert topping

In a large bowl, add boiling water to gelatin. Stir to dissolve. Add pineapple and blueberries; do not drain. Refrigerate until thick. Fold in whipped topping and nuts. Let chill for 2 hours and serve.

blueberries Peachy Blueberry Soup

Served with a crisp green salad garnished with sunflower seed or pecans, this soup makes a delightfully refreshing meal.

2 cups diced peaches
1 1/2 cups blueberries
2 tablespoons honey
1/2 cup cottage cheese
2 cups buttermilk
1 cup yogurt
1/2 teaspoon grated orange peel
1 tablespoon minced fresh mint, optional

Reserve a half cup peaches and one cup blueberries. Combine the remaining peaches and blueberries, honey, cottage cheese, buttermilk, yogurt, orange peel and mint in blender or food processor. Puree until smooth. Pour into large bowl and add the reserved peaches and blueberries. Chill. Mix well before serving. Serves 6 to 8.

blueberries Lemon Blueberry Chicken Salad

2 cups blueberries, fresh or frozen
3/4 cup lowfat lemon yogurt
3 tablespoons reduced calorie mayonnaise
1 teaspoon salt
2 cups chicken breasts, cooked and cubed
1/2 cup scallions, sliced
3/4 cup celery, sliced diagonally
1/2 cup sweet red bell pepper, diced

Reserve a few blueberries. In a medium bowl, combine yogurt, mayonnaise and salt Add remaining blueberries, the chicken, scallions, celery and bell pepper. Mix gently. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over endive or other greens and garnish with reserved blueberries and lemon slices, if desired. 4 servings.

blueberries Blueberry Supremes

1 15 ounce package refrigerated pie crusts
1/3 cup water
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or margarine
1 pint fresh blueberries
1 3 ounce package cream cheese, softened
2 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 cup powdered sugar

Unfold pie crusts; press out fold lines with a rolling pin on a lightly floured surface. Cut with a 2 1/2 inch star shaped cutter and fit into lightly greased miniature muffin pans. Bake at 350F for 7 minutes or until golden, Remove from pans and cool on wire racks. Bring 1/3 cup water and next 4 ingredients to a boil in a heavy saucepan over medium heat. Boil, stirring constantly, 1 minute; remove from heat. Stir together cream cheese and next 3 ingredients. Spoon blueberry mixture into tart shells; pipe or dollop with cream cheese mixture. Sprinkle with additional powdered sugar, if desired. 20 tarts.

blueberries Baked Blueberry Pecan French Toast

Note: This dish requires preparation the night before serving. This dish is especially nice on cool mornings. When fresh blueberries are not available, frozen substitute nicely. You may try using other berries like blackberries or raspberries.

24 inch baguette
6 large eggs
1/2 teaspoon nutmeg; freshly grated
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans
1/2 stick + 1 teaspoon unsalted butter
1 1/4 teaspoon salt
2 cups blueberries

The night before, butter a 13 by 9 inch baking dish. Cut 20 1 inch slices from baguette and arrange in one layer in baking dish. In large bowl, whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar. Pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours and up to 1 day. The next morning, preheat oven to 350F. In a shallow baking pan, spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt. Increase temperature to 400F. Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread an bake 20 minutes, or until any liquid from blueberries is bubbling. Lightly dust with powdered sugar if desired and serve with hot blueberry syrup.

blueberries Forest Manor Blueberry Syrup

2 cups blueberries
1 cup warm water
1 cup pure maple syrup
2 tablespoons fresh squeezed lemon juice

In a saucepan, cook berries and maple syrup over moderate heat until berries have burst and released their juices, about 3 minutes. Pour syrup through a sieve into a heat proof pitcher, pressing on solids. Stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.

blueberries Blueberry Streusel Muffin

1/4 cup slivered almonds
1/4 cup firmly packed brown sugar
3 tablespoons all purpose flour, divided
2 tablespoons butter or margarine
1/2 cup uncooked regular oats
2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons grated lemon rind
3/4 cup buttermilk
1/4 cup oil
1 large egg
1 1/2 cups fresh or frozen blueberries

Pulse almonds 2 or 3 times in a blender or food processor until chopped. Add brown sugar and 1 tablespoon flour; process 5 seconds. Add butter; pulse 5 or 6 times or until mixture is crumbly. Stir in oats; set aside. Combine 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture. Whisk together buttermilk, oil and egg; add to flour mixture, stirring just until moistened. Toss blueberries with remaining 2 tablespoons flour; gently fold into batter. Spoon batter into greased muffin pans, filling two thirds full; sprinkle batter with oat mixture. Bake at 400F for 15 to 20 minutes or until golden brown. Remove immediately from pans and cool on wire racks. 1 dozen.

blueberries Blueberry Smoothie

1 pint fresh blueberries or 2 cups frozen blueberries, slightly thawed
1 cup pineapple, orange and strawberry juice blend or pineapple orange juice
1 8 ounce container lowfat vanilla yogurt
2 teaspoons sugar

In the container of an electric blender, combine blueberries, juice, yogurt and sugar. Blend until smooth, about 1 minute. Serve immediately in tall glasses. Garnish with blueberry skewers spiraled with thin strips of orange peel, if desired. 2 servings.

blueberries Blueberry Lust

1 cup blueberries
1 fresh banana
1/2 cup pineapple juice

Put all in blender and whirl away. Pour in tall glass and enjoy.

blueberries Blueberry Barbecue Sauce

1 teaspoon olive oil
1/4 cup chopped onions
1 jalapeno, seeded and chopped
1 pint fresh blueberries
2 tablespoons rice wine vinegar
1 1/2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
1/4 cup water

Saute the onions and jalapeno in olive oil over medium high heat in a small saucepan until limp, 2 to 3 minutes. Add the remaining ingredients and cook at a low boil for 15 minutes, stirring often. Puree the sauce in a blender or food processor until smooth.

blueberries Blueberry Bear Claws

6 tablespoons sugar, divided
1/4 cup butter
1/4 cup almond paste
1 cup vanilla wafers, crushed
1 tablespoon milk
1 16 ounce package hot roll mix
1 1/4 cups blueberries, fresh or frozen
1 egg, beaten
lemon icing
sliced almonds, optional

Cream 4 tablespoons sugar, butter and almond paste until thoroughly mixed. Gradually add cookie crumbs, mix well. Add milk to moisten and set aside. Add remaining sugar to roll mix and prepare dough according to package directions. Let rest 5 minutes. Roll into 24 x 8 inch rectangle. Spread with almond paste, cover evenly with blueberries. Starting on long side, roll up, seal and cut into 8 3 inch pieces. Make 4 evenly spaced slashes part way through each piece, bend into a curve so slashes open slightly. Place on greased sheet pans and let rise until doubled. Brush with beaten egg. bake at 400F 15 to 20 minutes or until lightly browned. Drizzle with lemon icing. Garnish with sliced almonds.

Lemon Icing
3 tablespoons water
1 tablespoon lemon juice
2 cups confectioners’ sugar

Place water and lemon juice in a small bowl. Gradually sift confectioners’ sugar into bowl, stirring to create a thick, white glaze. If mixture is too thin, add more sifted confectioners’ sugar. If mixture is too thick, add a little more water.

blueberries Blueberry Pudding

2 cups bread crumbs
4 cups milk
4 eggs, separated
1 cup brown sugar
grated lemon peel
2 tablespoons butter
1 1/2 cups ripe blueberries
1/3 cup white sugar
4 egg whites
1/2 cup sugar

Mix the bread crumbs with the milk and let them set until soft. Beat the yolks of the eggs and add the brown sugar and the grated lemon peel. Soften the butter and beat it into the egg mixture, then combine with the softened crumbs. Fold in 1 cup sweetened berries. Turn the mixture into a buttered pudding dish with a wide top and bake until firm about 1 hour in a moderately slow 325F oven. Be careful; overcooking will make it watery. Remove from oven and top with remaining 1/2 cup of blueberries while the pudding is steaming hot. Let it set until cool. Top with a meringue made by beating the whites of the eggs until stiff and adding white sugar. Put the pudding in a slow 300F oven until the meringue is golden in color, but not brown. The combination of cooked and uncooked berries is delicious.

blueberries Blueberry Surprise

2 cups blueberries
1/3 cup sugar
1 can crushed pineapple in juice undrained
1 package white cake mix
1/2 cup chopped walnuts
3/4 cup butter melted

Layer first 5 ingredients in a greased 9 x 13 pan. Dribble margarine over all. Bake 1 hour at 350F.

blueberries Blueberry Oatmeal Muffins

1 cup uncooked oatmeal
1 cup orange juice or 1 cup apple juice
3 cup all purpose flour
4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sugar
1 cup vegetable oil
3 eggs beaten
1 1/2 cups fresh or frozen blueberries
1 tablespoon grated orange peel or 1 1/4 teaspoon vanilla

Topping:

1/2 cup finely chopped nuts
1/3 cup sugar
1 teaspoon ground cinnamon

These muffins have a nice texture and are moist, with crispy sugar tops. Combine the oatmeal and juice; set aside. In a large mixing bowl combine flour, baking powder, salt, soda and sugar. Make a well in the center of the dry ingredients and add oatmeal mixture, oil and eggs and vanilla extract, if you are using it. Stir only until ingredients are moistened. Carefully fold in berries and orange peel, if you are using. Spoon batter into greased or paper lined muffin tins, filling about 3/4 full. Combine nuts, sugar and cinnamon. Sprinkle heavily over muffins and bake at 400F for 15 minutes or until done. Remove from tins and serve warm or cold. Makes 24 muffins.

blueberries Blueberry Lemonade

3 cups blueberries
3/4 cups sugar
2 cups freshly squeezed lemon juice
3 cups cold water
ice cubes

Place the blueberries and sugar in a blender and puree. Place the lemon juice and water in a pitcher and strain the pureed blueberries through a medium mesh sieve into the pitcher. Stir well and pour into tall ice filled glasses.

blueberries Blueberry Dump Cake

1 package Duncan Hines Moist Deluxe Yellow cake mix
1 20 ounce can crushed pineapple in heavy syrup; don’t drain
2 cups pecans, chopped
1 stick butter, NOT margarine
1 quart fresh or 1 pound frozen blueberries or 1 can blueberry pie filling
3/4 cup sugar
1 tablespoon lemon juice
3 tablespoons cornstarch

Preheat oven to 350F. Grease and flour a 9 x 13 inch pan. If using frozen berries, thaw out first. Divide berries in half. Mash 1/2; save rest unmashed. Mix sugar and cornstarch. Add to mashed berries. Cook 5 or 6 minutes on medium heat until thick and clear. Add lemon juice and unmashed berries. Mix and cool. In large bowl, mix chopped pecans and cake mix. Melt butter, pour into cake mix and pecans. Mix until all is moistened. Into greased pan, pour undrained pineapple to make an even layer. Do not stir. Using hands, sprinkle cake mix mixture over berry mixture, working out lumps in cake mix. Spread evenly. Do not stir. Bake at 350F for 1 hour.

blueberries Wild Blueberry Chicken Breasts

1/2 teaspoon Cajun spice or more to taste
4 halves boneless, skinless chicken breasts
3 cloves garlic, finely chopped
1 medium onion, finely chopped
2 teaspoons olive oil
1/3 cup red wine
2 cups wild blueberries
1 teaspoon grated lemon rind
salt and pepper to taste

Dust chicken breasts with Cajun spices. Saute in olive oil until brown and almost cooked through, 7 to 10 minutes. If thick, cover and cook for 3 to 4 minutes more. Remove chicken breasts from pan and keep warm. In same pan, saute garlic and onion until transparent, scraping remaining bit of chicken from pan. Add red wine and cook down until most of the liquid is evaporated. Add wild blueberries, lemon rind and salt. Simmer for 5 minutes. If wild blueberries are frozen, cook until berries are heated through. Add salt and pepper to taste. Remove from heat and let sit for 5 minutes for flavors to blend. Spoon over chicken breasts and serve.

blueberries Blueberry Onion Sauced Pork Tenderloin

3/4 to 1 pound pork tenderloin
2 tablespoons butter, divided
2 medium onions, sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 cup port wine or sweet sherry
2 tablespoons balsamic vinegar
1 cup fresh or frozen blueberries
1 cup chopped cherry tomatoes

Preheat broiler. Broil pork, turning occasionally until cooked through, about 20 minutes. Remove to a platter; cover to keep warm. Meanwhile, in a large skillet over medium high heat, melt 2 tablespoons of the butter. Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized, 3 minutes longer. Add port, balsamic, blueberries and tomatoes and bring to a boil. Remove from heat. Thinly slice pork and serve with sauce. 4 servings.

Apple Recipesapples
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Applesauce Glazed Chicken

1 pound chicken tenders or 1 pound boneless, skinless chicken breasts
1/4 cup orange marmalade
1 teaspoon cornstarch
1/4 teaspoon ginger
1/2 teaspoon minced garlic
1 cup unsweetened applesauce
2 tablespoons sliced green onions

Wash and dry chicken. If using chicken breasts, cut each breast lengthwise into 4 pieces. Place in single layer in foil lined 13 x 9 x 2 inch baking pan. Set aside. In 1 quart saucepan, combine marmalade, cornstarch, ginger and garlic. Add applesauce. Cook over medium heat, stirring constantly, until mixture starts to boil. Spread evenly over chicken. Bake at 400F about 20 minutes or until chicken is tender and juices run clear. Garnish with green onions and serve hot over rice if desired. 4 servings.

Scalloped Apples

1 20 ounce can apple slices
1 21 ounce can apple pie filling
3/4 cup canned whole berry cranberry sauce
1/4 cup chopped walnuts
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon

Combine all ingredients. Place in 1 1/2 quart casserole dish or 9 x 9 x 2 inch pan. Cover with foil. Bake at 350F about 30 minutes or until thoroughly heated and bubbly around edges. Serve hot with poultry, meat or fish. 10 servings, 1/2 cup each.

Apple Tortellini Salad

3 tablespoons frozen apple juice concentrate, thawed
3 tablespoons light corn syrup
1 teaspoon cider vinegar
2 teaspoons firmly packed brown sugar
1/8 teaspoon garlic salt
dash white pepper
1 9 ounce package refrigerated cheese filled tortellini
2 cups sliced red apples
2 cups shredded salad greens
1 cup sliced fresh strawberries
1/2 cup thinly sliced celery
1/4 cup sliced green onions
2 tablespoons pine nuts, toasted, optional

Combine apple juice concentrate, corn syrup, vinegar, sugar, garlic salt and pepper. Cover and refrigerate. Cook tortellini according to package directions. Drain and cool thoroughly. In large mixing bowl combine tortellini and remaining ingredients. Toss gently with apple juice dressing and serve immediately. 6 servings.

Apple Pasta Salad

1 8 ounce container plain nonfat yogurt
1 8 ounce can unsweetened crushed pineapple, undrained
1/2 teaspoon salt, optional
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1 teaspoon finely chopped crystallized ginger
1 tablespoon honey
2 cups uncooked ratoni pasta
1/2 cup shredded carrot
1 cup sliced celery
1/4 cup sliced green onions
1/4 cup raisins
3 cups diced, unpeeled, apples

Thoroughly combined yogurt, pineapple, salt, spices, ginger and honey; refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving. 8 servings, 1 cup each.

Cinnamon Apples with Dumplings

1/2 cup all purpose flour
6 tablespoons sugar, divided
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons margarine
1 tablespoon flour
1 cup apple juice or cider
1 tablespoon red hots candies
2 1/2 cups sliced, peeled apples
1/4 cup skim milk

Combine the 1/2 cup flour, 4 tablespoons sugar, salt and baking powder. With pastry blender, cut in margarine until mixture resembles coarse crumbs; set aside. In 2 quart saucepan, combine the remaining 2 tablespoons sugar and the 1 tablespoon flour. Add apple juice, stirring until smooth. Mix in cinnamon candies and apples. Cook over medium heat, stirring frequently, until mixture starts to boil. Stir milk into flour margarine mixture, mixing until smooth. Drop dough 1/4 at a time over boiling apples. Cover pan and cook over low heat about 10 minutes or until dumplings are cooked. Cool slightly before serving with whipped topping or cream, if desired. 4 servings.

Apple Crisp

6 apples, sliced
1 cup flour
2/3 cup sugar
1 teaspoon baking powder
3/4 teaspoon salt
1 egg
1/3 cup butter or margarine, melted

Place apples in 6 x 10 greased baking dish. Mix remaining ingredients. Sprinkle over apples. Pour 1/3 cup melted butter over. Sprinkle with cinnamon. Bake 350F for 1 hour.

Apple Chutney

5 cups peeled, cored and chopped apples
1 cup chopped green pepper
1 seeded lemon, chopped
1/2 cup chopped candied ginger
1/4 cup slivered almonds
2 cups vinegar
1 pound brown sugar
2 teaspoons mustard seed
1 1/2 teaspoons salt

Combine all ingredients. Cook at medium heat until sugar is dissolved. Simmer until mixture thickens and mounds in spoon when stirred. Pour into sterilized jars, seal and process in boiling water bath for 10 minutes. 4 half pints.

Apple and Cheese Casserole

1/2 cup all purpose flour
1/2 cup sugar
1/4 teaspoon salt
1/4 cup butter
7 apples, peeled, sliced
6 tablespoons water
1 tablespoon lemon juice
1 cup shredded sharp cheddar cheese

Mix flour, sugar and salt in small bowl. Cut in butter until crumbly. Toss apples with water and lemon juice in bowl. Spoon into greased 8 inch baking dish. Sprinkle with flour mixture. Bake at 350F for 35 minutes. Sprinkle with cheese. Bake for 5 minutes longer. 8 servings.

Apple Harvest Blondies

2/3 cup butter
2 1/4 cups packed brown sugar, divided
3 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
2 large red apples, peeled, cored and chopped
3 ounce block of cream cheese
2 ounce chopped pecans
1 teaspoon cinnamon

Place cream cheese in freezer for one hour. Preheat oven to 350F. Melt butter in a large saucepan. Remove from burner and stir in 2 cups brown sugar and stir thoroughly. Add the eggs, flour, baking powder, salt and vanilla and stir until well blended. Fold in chopped apple and place the mixture in an ungreased 9 x 13 baking pan. Chop the cream cheese into small pieces and mix with the remaining 1/4 cup brown sugar, pecans and cinnamon. Sprinkle mixture on the batter and bake for 35 minutes. Serve warm or at room temperature. Refrigerate leftovers.

Apple Country Chicken

1 teaspoon curry powder
1 large golden delicious apple, cored and chopped
1 large yellow onion, finely chopped
1 tablespoon lemon juice
4 ounces mushrooms, sliced
1 teaspoon chicken bouillon granules
2 cups apple juice or cider
3 1/2 pounds chicken pieces, skinned
1 tablespoon flour

Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color about 3 to 4 minutes. Add apple, yellow onion, lemon juice, mushrooms, bouillon, and 1 1/2 cups of the apple juice; bring to a boil. Rinse chicken and pat dry; add to pan. Reduce heat, cover, and simmer until meat is no longer pink; cut to test; about 30 minutes. Lift chicken from pan; arrange on a warm platter. Keep warm. Blend flour and remaining 1/2 cup apple juice. Gradually add to sauce in pan, stirring; increase heat to high and cook, stirring until sauce is thickened. Pour over chicken. The sauce also tastes good poured over baked potato or rice.

Warm Apple Pudding

3 large apples
1/2 cup sugar
1/2 teaspoon cinnamon
1 tablespoon butter melted
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup skim milk
1 egg
1 teaspoon vanilla
3 teaspoons shortening

Slice apples thin put in well greased 8 inch pan Sprinkle sugar, cinnamon and melted butter over the apples Put dry ingredients in a bowl with shortening, egg, vanilla and milk, beat for 2 minutes. Pour over apples. Bake for 35 to 40 minutes at 375F.

Brown Betty Pudding

4 cups apples sliced
2 cups bread, cubed
3/4 cup brown sugar
1/8 teaspoon cinnamon
1/4 cup hot water

Slice the pared apples very fine. Spray a pudding pan with Pam, place a layer of apples on the bottom, then a layer of bread cubes and a half of the sugar. Add another layer of apples, the rest of the bread and the remaining apples. Cover with the rest of the sugar, sprinkle with cinnamon, add 1/4 cup hot water, cover the pan and bake at 350F for 30 minutes or more. Remove cover and brown.

Butterscotch Apple Pie

2 cups quick cooking rolled oats
1/2 teaspoon ground cinnamon
1/2 cup margarine, melted
1/4 cup brown sugar

Filling:

4 large cooking apples
1/4 cup water
1/4 cup light corn syrup
apple juice
1/4 cup brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons margarine

Topping:

1/2 cup heavy cream
1/2 teaspoon finely grated orange
1/4 cup crushed peanut brittle
rind

Combine oats, cinnamon, margarine and brown sugar in medium mixing bowl. Mix well. Pat into 9 inch pie pan. Bake in preheated 350F oven for 15 minutes, or until golden brown. Cool. Peel, core and slice apples. In large saucepan, combine apples, water and corn syrup. Cover and cook gently until apples are tender, but not mushy. Drain off liquid, measure it and add apple juice to make 2/3 cup. In another saucepan, combine brown sugar, cornstarch, salt and cinnamon. Stir in the 2/3 cup apple liquid. Add margarine. Cook until thickened, stirring constantly. Fold in cooked apple slices. Pour filling into baked and cooled pie crust. Cool before adding topping.

Regal Bread Pudding

3 cups apple sauce
1 teaspoon lemon juice
5 slices raisin whole wheat bread
3 tablespoons butter
1/4 cup marmalade
1 1/2 teaspoon cinnamon
2 tablespoons sugar

Combine apple sauce and lemon juice; place half this mixture in a small casserole. Spread bread sides with butter and marmalade. Cut 4 slice into cubes; cut remaining slice in 4 triangles. Place cubes on applesauce in casserole; combine cinnamon and sugar, sprinkle 1/2 over cubes, top with remaining applesauce. Arrange triangle in a pattern to top casserole; sprinkle with remaining cinnamon and sugar. Bake at 350F 1/2 hour.

Stuffed Apple Salad

ripe red apples
2 tablespoons mayonnaise
2 tablespoons lemon juice
3 tablespoons chopped nuts
1/4 teaspoon salt

Hollow out apples, leaving thinnest shell possible. Cut 1/2 inch petals half way down the shell. Let stand in ice water to curl back. Cut pieces of apple in cubes, marinate with lemon juice and salt and mix with mayonnaise. Add nuts just before serving. Fill inverted shells and serve on lettuce.

Apple Sandwiches

2 ripe apples
1 sweet pepper
2 stalks celery
sandwich bread

Chop ingredients fine and mix together with a little mayonnaise dressing. Spread between thin slices of buttered bread and garnish with a sprig of watercress. Makes 6 sandwiches.

Sausages with Baked Apples

1 pound sausages
4 large tart apples

Cook sausages, remove from fat, and keep warm while cooking apples. Cut apples in 1/4 inch slices, leaving on the skin. Fry in sausage fat until soft but not broken. Serve sausages on a hot platter, surrounded with the apples. Serves 6.

Apple and Gruyere Cheese Macaroni with Ham

4 apples, peeled, cored and diced into small cubes
8 cups elbow macaroni, cooked
5 cups half and half
1/2 cup boiled ham, diced
1 cup Gruyere cheese, grated for sprinkling on top later
2 tablespoons unsalted butter
salt and pepper to taste

In a large saucepan on medium heat, melt butter, add ham and apples and saute for 2 to 3 minutes. Add half and half and bring to a boil. Add 3/4 cup Gruyere cheese and bring to a boil again. Reduce to a simmer and whisk until cheese has melted and starts to make a sauce. Add cooked macaroni and toss until coated well. Pour into a casserole dish, sprinkle with remaining cheese on top. Brown under broil.

Apple Honey Shake

1 quart chilled apple cider or juice
2 cups chilled orange juice
1/4 cup honey
2 teaspoons grated orange rind

Combine all ingredients and shake to blend. Pour over ice in tall glasses. Garnish with mint sprig, apple slice or long peel of orange. Makes 6 servings.

Apple Chicken Stir Fry

1/2 cup onion, vertically sliced
1 medium Fuji or Winesap apple, cored and thinly sliced
1 cup carrots, thinly sliced
1 1/2 teaspoon vegetable oil
1 pound cubed boneless, skinless, chicken breast
1 teaspoon dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 tablespoon oil
1 tablespoon water
2 cups cooked rice

Stir fry cubed chicken breast in 1 tablespoon vegetable oil in nonstick skillet until lightly browned and cooked. Remove from skillet. Stir fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water; stir fry 2 minutes. Remove from heat; stir in apples. Add to chicken, serve hot over cooked rice. 4 servings.

Apple Smothered Pork Chops

6 pork chops
3 tablespoons molasses
2 teaspoons salt
3 tablespoons flour
1 1/2 teaspoons sage
2 cups hot water
vegetable oil
1 tablespoon cider vinegar
3 tart apples
1/3 cup raisins

Season each chop with 1/4 teaspoon salt and 1/4 teaspoon sage. In skillet, slowly brown chops on both sides in a small amount of vegetable oil. Place chops in a shallow baking dish; reserve drippings. Peel, core and slice apples 1/4 inch thick; arrange on chops. Pour molasses over apples and chops. Sprinkle flour over drippings in skillet; cook until brown, stirring occasionally. Slowly add water, stirring constantly to keep smooth; bring to boil. Stir in cider vinegar, 1/2 teaspoon salt and raisins. Pour over apples and chops. Cover and bake at 350F for 1 hour.

Apple Grape Salad

1 envelope unflavored gelatin
1 cup Rome or Fuji apple, unpared, diced
1/4 cup water
1/2 cup red grapes, halved and seeded
1 1/2 cups apple juice
1/4 cup chopped celery

Soften gelatin in water for 5 minutes. Heat gelatin over low heat, stirring constantly, until dissolved. Add apple juice. Chill until mixture begins to thicken. Stir in fruit and celery. Pour into 3 cup mold. Chill until set. 4 servings.

Apple and Brown Rice Pilaf

1/2 onion, minced
1 tablespoon vegetable oil
1 1/2 cups quick cooking brown rice
1 1/4 cups low sodium chicken broth
1/2 teaspoon dried thyme, crushed
salt and pepper to taste
2 cups Rome apples, cored and diced
2 tablespoons parsley, chopped

Saute onion in oil in nonstick skillet until tender; stir in rice and brown slightly. Stir in broth, thyme, salt and pepper; bring to boil. Cover tightly and reduce heat; simmer 15 minutes. Remove from heat; stir in apples and parsley. Serve warm or cold. 4 servings.

Sauteed Apple Slices with Apricot Sauce

3 ounce dried apricots
3 large York apples, cored, peeled and cut into sixteenths
2 16 ounce cans apricot halves, drained
1 teaspoon vanilla
1/3 cup water
1/3 cup sugar

For apricot sauce: Combine dried apricots in bowl with enough hot water to cover and let stand 10 minutes to soften. Drain thoroughly. Steel knife: Puree dried apricots in work bowl 10 seconds. Add drained canned apricots and blend 20 seconds. With machine running, add 1/4 cups water and mix well, consistency should be thick but flowing; add remaining water if necessary. Transfer to container. Cover tightly and chill until 15 minutes before serving time. For apples: Combine apple slices, sugar and vanilla in large skillet. Place over high heat and cook, tossing mixture with spatula, until apples are tender but still crisp, about 3 minutes. Spoon 3 tablespoons apricot sauce on each dessert plate. Arrange 6 warm apples slices on it. Serve immediately. 8 servings.

Banana Recipesbananas
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bananas Banana Split Pie

2 packs Graham crackers
1 stick of margarine, melted
1/2 cup sugar

Filling:
2 8 ounce packages cream cheese
2 cups confectioner’s sugar
4 bananas, sliced
1 12 ounce can crushed pineapple, drained
1 6 ounce tub Cool Whip
2 ounces cherries

Press crackers into crumbs. Add margarine and sugar. Mix by hand; press into a 9 inch pie pan. Bake at 425F for 5 minutes. Cool. You can also buy a prepared graham cracker pie shell if you like. Filling: Blend cream cheese with confectioner’s sugar. Spread over crust. Slice bananas over cream cheese. Spread pineapple over bananas. Add Cool Whip and top with cherries. Refrigerate until you are ready to serve.

bananas Banana Nut Cheesecake

1 cup chocolate wafer crumbs
1/4 cup melted margarine
16 ounces cream cheese, softened
1/2 cup sugar
1/2 cup mashed ripe bananas
2 large eggs
1/4 cup chopped walnuts
1/3 cup milk chocolate chips
1 tablespoon margarine
2 tablespoons water

Combine crumbs and margarine; press onto the bottom of a 9 inch spring form pan. Bake at 350F for 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350F for 40 minutes. Loosen cake from rim; cool before removing. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.

bananas County Fair Banana Cream Pie

Nut Crust:
2 cups pecans
1 cup butter, softened
3 cups flour
1 egg, beaten
1/2 cup sugar

Chocolate Layer:
1 cup chocolate chips
1 stick unsalted butter
1 tablespoon light corn syrup
1 teaspoon vanilla

Banana Cream Filling:
1 cup milk
4 egg yolks
1 cup sugar
5 tablespoons flour
3 tablespoons unsalted butter
1 tablespoon rum or 1 teaspoon vanilla
2 bananas
juice of 1/2 lemon
2 cups heavy cream
chopped pecans, optional

For the Crust:

Chop pecans very fine, preferably in a food processor fitted with a metal blade. Place in bowl with other crust ingredients and mix until well blended. Divide in half and press into the bottom of 2 pie pans. Chill 30 minutes. Bake the pie crusts for 25 minutes at 350F. Cool completely.

For Chocolate Layer:

Melt chocolate with butter and corn syrup in the top of a double boiler set over hot, not boiling water. Stir frequently. Remove from heat and cool, then stir in vanilla. Divide between cooked pie crusts and spread evenly.

For Filling:

Heat milk in a medium size saucepan over medium heat to scald. Beat the egg yolks and gradually add sugar. Then beat in flour. Gradually stir in hot milk. Transfer to medium saucepan and cook, stirring constantly over medium high heat. The mixture will lump as it begins to thicken. Bring the mixture to a boil and boil 1 minute, stirring constantly. Remove the pan from the heat and continue to stir until the mixture is smooth. Then, beat in butter and optional rum. Cool to room temperature. Peel the bananas, slice very thin and toss with lemon juice. Whip 1 cup of the cream until it is firm but not stiff. Mix about 1/4 of the cream into the cooled egg mixture to lighten it, then fold the remaining cream and bananas into egg mixture. Fill the pastry shells with banana cream and smooth to even. Beat remaining cream until stiff. Spoon around edge of the pies and sprinkle with chopped pecans, if desired. Makes 2 pies.

bananas Bananas Rhyder

2 bananas, frozen
1 apple, sliced and frozen
2 pears, sliced and frozen
1/2 cup plain low fat yogurt

Slice the bananas. Place them and the remaining ingredients in a food processor or blender and puree. It is usually necessary to turn off the processor or blender every 30 seconds or so and mash down any lumps with a soft plastic spoon. Serve immediately.

bananas Blueberry Banana Sorbet

1 3/4 cups blueberries
2 sliced bananas
1 tablespoon honey
1/2 teaspoon lemon juice

Place all ingredients in food processor or blender and blend until smooth. Place in plastic container and freeze at least 2 hours. Take out partially frozen fruit and stir well to break up ice crystals. Return to freezer to completely freeze. Let fruit sorbet stand 15 minutes at room temperature before serving.

bananas Butter Pecan Banana Cake

1/2 cup mashed bananas
1 box yellow cake mix
1 box 4 serving size butter pecan flavored instant pudding mix
4 eggs, slightly beaten
1 cup water
1/4 cup vegetable oil
1/2 cup finely chopped pecans

Combine all ingredients in large mixer bowl. Blend on low speed until all ingredients are just combined. Then beat on medium speed for four minutes. Pour into greased and floured 10 inch tube pan. Bake at 350F for 50 minutes or until cake tester inserted into center comes out clean and cake begins to pull away from sides of the pan. Cool in pan 15 minutes. Remove and glaze with a thin confectioners sugar icing if desired.

bananas Baked Bananas

4 bananas
2 teaspoons apple juice; frozen concentrate
2 teaspoons honey
1/2 teaspoon cinnamon
pinch nutmeg
1 teaspoon brown sugar

Preheat oven to 350F. Place the bananas, peeled and halved lengthwise, in pan. Spread bananas evenly with the other ingredients. Bake 15 to 20 minutes until juice and honey are melted, and bananas are browned.

bananas Banana Ambrosia

3 tablespoons butter or margarine
6 large ripe bananas, peeled and quartered lengthwise
juice of 1 orange
1 orange peeled and diced
3 tablespoons brown sugar, firmly packed
1/2 cup shredded coconut

Melt butter or margarine in a shallow, heat resistant, non metallic baking dish in microwave oven for 30 seconds. Place bananas in baking dish and coat well with butter or margarine. In a small bowl, combine the orange juice and pieces and brown sugar until well blended. Spoon over bananas. Heat, uncovered, in microwave for 4 minutes or until bananas are soft and glazed. Just before serving, sprinkle with coconut. Serve either hot or cold.

bananas Banana Salsa

2 large bananas
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
2 jalapenos, seeded and minced
1 tablespoon fresh ginger, minced
3 scallions, trimmed and finely chopped
1/4 cup chopped cilantro leaves
3 tablespoons fresh lime juice
2 tablespoons packed light brown sugar
1/4 teaspoon ground cardamom
1 tablespoon olive oil
salt and pepper

Combine all of the ingredients in a mixing bowl, and gently toss to mix. Correct the seasonings, adding salt, lime juice or sugar, to taste. The salsa should be a little sweet and a little sour. Best when served a couple hours after making. Cover and refrigerate until serving time.

bananas Butterscotch Bananas

6 small, firm bananas
2 1/2 ounces butter
4 ounces demerara sugar
3 tablespoons single cream
3 tablespoons toasted hazelnuts, chopped

Place butter and sugar in a bowl and microwave on high for 2 minutes or until sugar dissolves. Stirring once. Peel bananas and cut in half crosswise. Toss in butter mixture to coat. Microwave on high for 30 to 45 seconds to heat. Stir cream and nuts into the butter sauce and pour over the bananas to serve.

bananas Goreng Pisang Chinese Fried Bananas

8 bananas, peeled
1/2 cup self rising flour
1/2 cup rice flour
1 tablespoon cornstarch
1 cup water
1/2 teaspoon salt
4 tablespoons fine brown sugar
oil; for deep frying

Slice each banana lengthwise. Sift flours and add to water. Stir until consistency of cream. Add salt. Heat oil and when smoking, dip each piece of banana in batter. Shake off excess and lower into hot oil. Fry until golden brown and roll in brown sugar. Serve with ice cream.

bananas Strawberry Banana Smoothie

2 cups fresh, sliced strawberries
1 cup milk
1 banana
1 tablespoon lemon juice
1 tablespoon honey
pinch cinnamon

In blender, combine strawberries, milk, banana, lemon juice, honey and cinnamon; puree until thick and frothy. Makes 2 servings.

bananas Banana Split Sundae Cookies

1 cup margarine or butter, softened
1 cup brown sugar, firmly packed
1 1/2 cups mashed ripe banana
2 eggs
2 teaspoons vanilla
2 1/2 cups Quaker Oats, uncooked
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt, optional
6 ounces semisweet chocolate pieces
ice cream or frozen yogurt
ice cream topping, any flavor

Heat oven to 350F. Beat together margarine and sugar until creamy. Add banana, eggs and vanilla; beat well. Add combined oats, flour, baking soda and salt; mix well. Stir in chocolate pieces; mix well. Drop by 1/4 cupfuls onto ungreased cookie sheet about 3 inches apart. Spread dough to 3 1/2 inch diameter. Bake 14 to 16 minutes or until edges are light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. To serve, top each cookie with a scoop of ice cream and ice cream topping.

bananas Banana Pineapple Salad

2 slices canned pineapple
salad greens
1 ripe banana

Place a ring of pineapple around each of a peeled banana. Garnish with crisp greens and berries, if desired. Serve with mayonnaise or cream dressing.

bananas Banana Fudge Marble Cake

1 package Duncan Hines fudge cake mix
2 eggs
1 cup ripe bananas, mashed
1/2 cup water

Preheat oven to 350F. Grease and flour 2 9 inch round cake pans. Combine cake mix, eggs, mashed bananas and water in large bowl. Follow package directions. For Frosting: Combine 1 package banana instant pudding mix, whipped topping mix and milk in large bowl. Beat at high speed with electric mixer for 2 to 3 minutes or until light and fluffy. Fill and frost cake. Refrigerate several hours before serving.

bananas Banana Mocha Bars

2 bananas
1 tablespoon instant coffee powder
1/2 cup butter
1 1/2 cups brown sugar
2 eggs
1 tablespoon vanilla
2 cups flour
2 teaspoons baking powder
1 cup chopped pecans
1 cup chocolate chips

Blend coffee and bananas. Cream butter with sugar, beat in eggs and vanilla. Beat in dry ingredients alternately with banana mixture. Stir in nuts and chocolate. Spread batter into greased 9 x 13 pan. Bake at 350F for 30 minutes.

bananas Banana Crunch Muffins

1/2 cup whole wheat flour
1/2 cup white flour
1/2 cup Grape Nuts
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup egg substitute
2 mashed bananas

In a small bowl mix all dry ingredients together. In a larger bowl mix all wet ingredients together. Add dry ingredients to wet ingredients. Fill muffin tins about 3/4 full. Bake for 20 to 25 minutes or until toothpick comes out clean in a 350F oven. This recipe makes about 10 muffins.

bananas Banana Breakfast Loaf

2 cups all purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons shortening; melted
1/3 cup milk
3 eggs; beaten
1 cup bananas, ripe; mashed
1/2 cup nuts, chopped

Combine all ingredients in a large mixing bowl; beat at medium speed with electric mixer for 30 seconds or 75 strokes by hand, scraping sides and bottom of bowl often. Pour into a greased 9 x 5 x 3 inch loaf pan. Bake at 350F for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes before removing from pan; cool thoroughly before slicing.

bananas Banana Split Cake

2 cups graham cracker crumbs
1 stick butter, melted
1/2 cup chopped pecans
2 8 ounce packages cream cheese
1 cup sugar
1 can rushed pineapple, drained
1 jar strawberry jam
4 or 5 bananas, sliced
1 large carton Cool Whip
cherries
chopped pecans

Combine crumbs, butter and pecans. Pat in a 9 x 13 inch pan. Let chill 30 minutes. Cream the cheese and sugar. Spread over crust. Layer the pineapple, jam and bananas over cream cheese layer. Top with Cool Whip. Sprinkle cherries and chopped pecans on top. Refrigerate.

bananas Mexican Bananas

6 firm bananas
1/4 cup lemon juice
12 flour tortillas
1 cup sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/4 cup evaporated milk

Mix together spices and sugar. Peel bananas and cut in half lengthwise, brush with lemon juice. Plane each banana half at end of tortilla, sprinkle with sugar mixture. Roll tortillas and again sprinkle top with sugar mixture after brushing the top and sides with evaporated milk. Bake at 400F for 15 minutes on a well greased cookie sheet. Remove from pan immediately and serve with hot fudge or chocolate sauce.

bananas Banana Pudding

1 large size box instant vanilla pudding mix
1 can Eagle Brand condensed milk
1 large size tub Cool Whip
10 bananas
1 large box vanilla wafers

Prepare pudding by directions on box and then set aside. Crumble vanilla wafers to fine crumbs. Add condensed milk to pudding mixture, using large bowl. Place a thin layer of crumbs on bottom. Cover crumbs with pudding mixture. Place a layer of bananas on top of this. Cover this with layer of Cool Whip. Continue alternating layers until ingredients are used. Refrigerate overnight, if possible.

bananas Baked Banana Crumble

4 ripe, firm bananas, peeled
3/4 cup orange juice
1/2 cup quick cooking oatmeal
3/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon salt
6 tablespoon cold butter, in 6 pieces

Combine orange juice and vanilla; reserve. Slice bananas lengthwise and place cut side up in four buttered baking dishes. Combine flour, oatmeal, brown sugar, nutmeg and salt. Add butter. Using a pastry blender or two knives, blend until mixture resembles small peas. Drizzle bananas with orange juice. Spoon crumble mixture over fruit. Bake at 375F for 15 to 20 minutes. Serve warm with vanilla ice cream. Serves 4.

bananas Banana Fritters

1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
4 firm bananas
5 cups vegetable oil for frying

In a large bowl combine 1 cup of flour, baking powder, soda and salt. Gradually blend in the water and beat with whisk until smooth. Cut each banana crosswise into 3 pieces. You should have 12 pieces altogether. Coat bananas with remaining 1/2 cup of flour. Heat oil in a large skillet over high heat. Dip banana pieces in flour water mixture, coating well. Cook 4 to 6 pieces at a time until golden brown, about 3 to 5 minutes. Drain on paper towels.

bananas Banana Cream Cheese Bread

8 ounces package cream cheese, softened
1 cup sugar
1/4 cup margarine
1 cup mashed bananas
2 eggs
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon soda
1 cup chopped nuts

Combine softened cream cheese, sugar and margarine, mixing until well blended. Blend in bananas and eggs. Add combined dry ingredients, mixing just until moistened. Fold in nuts. Pour into greased and floured 9 x 5 loaf pan. Bake at 350F for 1 hour and 10 minutes. Cool 10 minutes before removing from pan.

bananas Chocolate Banana Trifle

1 13 x 9 inch chocolate cake
4 ripe bananas, sliced
1 cup whipping cream
1/4 cup almonds, blanched, toasted and slivered
1/4 cup maraschino cherries, halved

Chocolate Pudding:
2 cups whole milk
1/2 cup granulated sugar
5 ounces semisweet chocolate, grated
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
4 tablespoons water
2 eggs
4 egg yolks
2 tablespoons vanilla

Prepare the chocolate pudding first. Place the milk, sugar and chocolate in a medium saucepan. Cook, stirring, over medium heat until the chocolate is melted and the mixture is on the verge of boiling. Sift the cornstarch and cocoa powder together. Add water and mix thoroughly. Stir the cornstarch mixture into the chocolate mixture. Whisk in the whole eggs and the extra egg yolks. Cook until thickened, about 5 minutes. Add the vanilla extract. Pour into a bowl. Cover with plastic wrap and chill. Cut the chocolate cake into 3 inch squares. Layer half the pieces of chocolate cake in a large trifle or other large glass bowl, cutting the pieces to fit. Arrange half of the banana slices around the sides of the bowl and on top of the cake. Spread half the chocolate pudding over the cake and around the sides. Repeat the process with another layer of cake, more banana slices and the rest of the chocolate pudding. Whip the whipping cream and slather over the top of the topmost layer of chocolate pudding. Sprinkle with slivered almonds and garnish with cherry halves. Chill.

bananas Banana Chocolate Pudding Cake

3/4 cup cake flour
1/3 cup nonfat dry milk powder
1 4 serving size box chocolate pudding
1 teaspoon baking powder
4 eggs, separated
1 tablespoon lemon juice
2 tablespoons sugar
1/2 cup evaporated skim milk
1/2 teaspoon vanilla
dash salt
1/2 cup thawed cool whip
2 medium bananas

Preheat oven to 350F. Line bottom of 8 x 8 x 2 pan with wax paper; spray sides with Pam. Onto wax paper, sift together flour, dry milk, pudding mix, and baking powder; set aside. In large mixing bowl, combine egg yolks and sugar; using electric mixer, beat 2 minutes. Alternating ingredients, gradually beat in pudding mixture and milk; add vanilla. Beat on medium high until mixture is combined. In separate bowl, using clean beaters, beat egg whites with salt until stiff peaks form. Gently stir 1/4 of beaten egg whites into batter; carefully fold in remaining egg whites. Pour batter in baking pan. Bake 25 to 30 minutes until cake tester comes out clean. Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool. Remove wax paper from cooled cake; transfer cake to serving platter and spread top with Cool Whip. Peel and slice bananas, transfer slices to small bowl, add lemon juice, and toss gently. Decoratively arrange banana slices over whipped topping. To serve, cut cake into 8 equal pieces.

bananas Banana Chocolate Chip Muffins

2 large ripe bananas
2/3 cup sugar
2 large eggs
6 tablespoons butter, melted
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking soda
1/4 cup buttermilk
2/3 cup semisweet chocolate chips
1/2 cup pecans, chopped

Preheat oven to 350F. In a medium bowl, mash bananas with a fork. Add sugar and eggs and mix well. Stir in melted butter and vanilla. Add flour, baking soda, and buttermilk. Stir with a fork just enough to combine. Stir in chocolate chips and pecans. Spoon batter into 12 paper lined 2 3/4 inch muffin cups, filling almost full. Bake 20 to 22 minutes, or until golden and a cake tester inserted in center comes out clean. Let muffins stand 5 minutes, then transfer to racks to let cool completely.

bananas Chocolate Chip Banana Bread

2 cups mashed bananas
1 tablespoon grated orange rind
1/3 cup orange juice
3 eggs
1 cup packed brown sugar
1/3 cup vegetable oil
2 1/2 cups all purpose flour
1 cup chocolate chips
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg

In bowl, blend bananas, rind and juice. Beat in eggs. Stir in sugar and oil. Combine flour, chocolate chips, baking powder and soda, salt and nutmeg; stir into banana mixture just until blended. Pour into 4 greased 5 3/4 x 3 1/4 inch loaf pans. Bake in 350F oven for 45 to 55 minutes or until tester inserted comes out clean. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Makes 4 small loaves.

Blackberry Recipesblackberries
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blackberries Blackberry Breakfast Bars

2 cups fresh or frozen blackberries
2 tablespoons sugar
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 cup all purpose flour
1 cup quick cooking rolled oats
2/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/2 cup butter, melted

For filling, in a medium saucepan combine berries, sugar, water, lemon juice and 1/2 teaspoon cinnamon. Bring to a boil. Reduce heat. Simmer, uncovered, for about 8 minutes or till slightly thickened, stirring frequently. Remove from heat. In a mixing bowl stir together flour, oats, brown sugar, 1/4 teaspoon cinnamon, and baking soda. Stir in melted butter till thoroughly combined. Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9 x 9 x 2 inch pan. Bake in a 350F oven for 20 to 25 minutes. Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling. Bake in a 350F oven for 20 to 25 minutes more or till topping is set. Cool in pan on a wire rack. Cut into bars. Makes 18.

blackberries Blackberry Pie

4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all purpose flour
2 9 inch pastry crusts
2 tablespoons milk
1/4 cup white sugar

Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar. Bake at 425F for 15 minutes. Reduce the temperature of the oven to 375F, and bake for an additional 20 to 25 minutes.

blackberries Blackberry Pancakes

1 cup blackberries
2 eggs
2 cups buttermilk
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 teaspoon baking powder
1/4 cup butter, melted

Beat eggs until light and fluffy. Beat in buttermilk and soda. Sift flour, salt, sugar and baking powder. Add flour mixture to egg mixture, beating well to make a thin batter. Add blackberries and butter. Fry on a hot buttered griddle until puffy and golden brown, turning cake only once. Serve very hot.

blackberries Blackberry Ginger Preserves

10 to 11 cups blackberries
3 tablespoons grated fresh ginger
1/2 cup orange juice
7 cups sugar
zest of one orange

In a large pot, place berries and gently mash with wooden spoon. Warm over low heat 15 minutes to extract juices. Add ginger and orange juice and gently warm over low heat. Bring mixture to a boil and add sugar one half cup at a time stirring constantly. Add orange zest. Allow mixture to boil 10 to 20 minutes until it reaches 220F on a candy thermometer or passes the jelly test. Remove from heat. Ladle into hot sterilized jars and process according to manufacturer’s directions. Makes Approximately 5 half pint jars.

blackberries Blackberry Crumb Pie

1 cup sugar
1 8 ounce carton commercial sour cream
3 tablespoons all purpose flour
1/8 teaspoon salt
4 cups fresh blackberries
1 unbaked 9 inch pastry shell
1 tablespoon sugar
1/4 cup fine dry bread crumbs
1 tablespoon sugar
1 tablespoon butter or margarine, melted

Combine first 4 ingredients; stir well. Place blackberries in unbaked pastry shell; sprinkle 1 tablespoon sugar over berries. Spread sour cream mixture over berries. Combine bread crumbs, 1 tablespoon sugar, and butter; sprinkle over top. Bake at 375F for 45 to 50 minutes or until center of pie is firm.

blackberries Blackberry Flummery

1 quart blackberries
1/2 cup hot water
3 tablespoons cold water
dash of salt
dash of cinnamon
2 tablespoons cornstarch
1 1 1/2 cups sugar, adjust to taste

Wash and pick over berries, discarding any imperfect ones. Combine berries, water, sugar, salt and cinnamon in a saucepan. Bring to a boil, stirring well. Reduce heat an simmer gently about 5 to 8 minutes. Add 3 tablespoons cold water to cornstarch to make a smooth paste. Blend into hot cooking berries. Stir constantly until berries are slightly thick and translucent in color, about 2 to 3 minutes. Serve cold with milk for breakfast or with whipped cream for dessert.

blackberries Polish Blackberry Soup

1 pint ripe blackberries
2 small lemons, sliced very thin
1 one inch stick cinnamon
2 cloves
1/2 cup sugar
2 cups cold water
2 cups sour cream

Put all ingredients except sour cream into a soup kettle and bring to a boil. Lower heat and simmer 10 minutes or until fruit is soft. Remove cinnamon stick and cloves. Put cooked berry mixture in blender for about 20 seconds. Cool and chill well. Stir in sour cream just before serving.

blackberries Blackberry Kuchen

Filling:
1 quart blackberries
1/3 cup sugar
1/4 cup flour

Dough:
2 cups sifted flour
1/3 cup sugar
1 teaspoon baking powder
1/3 cup butter, quite soft
3 large eggs

Streusel:
1/3 cup sugar
1/2 teaspoon cinnamon
2/3 cup sifted flour
1/3 to 1/2 cup butter

For Filling: Combine sugar and flour; pour over berries and let stand while making dough.

For Dough: Sift together flour, sugar and baking powder. Add butter and eggs. Work together lightly with hands until it forms a dough. Press dough against bottom and sides of 9 x 13 inch pan.

For Streusel: Sift sugar, flour and cinnamon in bowl. Cut in butter until size of peas. Pour blackberries into dough and spoon streusel over top. Bake at 350F for 30 to 35 minutes.

blackberries Blackberry Cobbler

4 cups fresh blackberries
3/4 cups sugar
3 tablespoons flour
1 1/2 cups water
1 tablespoons lemon juice
2 tablespoons butter, melted
pastry
cream and sugar

Pastry:
1 3/4 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
6 tablespoons whipping cream
6 tablespoons buttermilk

Place berries in a lightly greased 2 quart baking dish. Combine sugar and flour; add water and lemon juice, mixing well. Pour syrup over berries; bake at 350F about 15 minutes while preparing the pastry. Place pastry over hot berries; brush with melted butter. Bake at 425F for 20 to 30 minutes, or until pastry is golden brown.

Pastry:
Combine flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs; stir in whipping cream and buttermilk. Knead dough 4 or 5 times; roll to about 1/4 inch thickness on a lightly floured surface. Cut dough to fit baking dish. Serve cobbler warm with cream and sugar. Servings 8.

blackberries Blackberry Dumplings

1 quart fresh or frozen blackberries
1 cup plus 1 tablespoon sugar, divided
3/4 teaspoon salt, divided
1/2 teaspoon lemon extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoons ground nutmeg
2/3 cup milk
cream or whipped cream, optional

In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil; reduce heat and simmer for 5 minutes. Meanwhile, in a mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt. Add milk; stir just until mixed. Dough will be very thick. Drop by tablespoonfuls into six mounds onto hot blackberry mixture cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. Spoon into serving dishes. Serve with cream or whipped cream if desired. 6 to 8 servings.

blackberries Blackberry Bread

1/4 cup cholesterol free oil
1/2 cup sugar
3 egg whites
1 tablespoons freshly grated orange rind
1/2 cup orange juice
1 1/2 cups whole wheat flour
1 1/2 cups oat bran
1 teaspoon baking soda
2 teaspoon baking powder
16 ounces frozen blackberries
1 1/2 cups finely shredded zucchini

Combine all of the ingredients except the berries and zucchini. Fold in the drained berries and zucchini just until blended. Turn into a greased loaf pan and bake at 350F for 1 1/2 hours; check after the first 45 minutes. If necessary, cover with aluminum foil to prevent browning too quickly. Makes 1 loaf.

blackberries Blackberry Muffins

1/2 cup shortening
1 1/4 cups sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh blackberries

Cream shortening and sugar; add eggs one at a time and blend. Add dry ingredients alternately with milk. Fold in berries. Bake at 350F for 25 30 minutes. Makes 18 muffins.

blackberries West Virginia Blackberry Cake

2 cups sugar
1 cup butter
4 eggs
3 cups flour
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
1 1/2 cups fresh or frozen, drained blackberries

Icing:
1 cup butter
1 16 ounce box confectioners’ sugar
1 teaspoon vanilla
3 tablespoons cold coffee

Cream sugar and butter together. Beat eggs and add to creamed mixture. Combine flour, spices, baking powder and soda. Stir into creamed mixture, alternating with buttermilk. Carefully fold in berries. Bake at 350F in 3 greased and floured 8 inch layer pans for 30 minutes. Cool on wire rack. Cream icing ingredients until smooth. Frost.

blackberries Blackberry Mousse

2 cups packed fresh blackberries
1 envelope unflavored gelatin
2 tablespoons cold water
1/3 cups plus 2 tablespoons granulated sugar
1/4 cup water
2 egg whites
1 1/2 cups whipping cream
blackberries for garnish

Puree blackberries in a food processor or blender. Strain through a fine strainer to remove seeds. Soften gelatin in 2 tablespoons cold water. Set aside. In a medium saucepan, place blackberries, sugar and 1/4 cup water. Simmer for 5 minutes. Mix into gelatin mixture. Beat egg whites until stiff but not dry. Fold into berry mixture. Beat cream until stiff peaks form. Fold into berries. Pour mousse into 4 to 6 individual serving glasses, or a decorative bowl. Garnish with fresh blackberries. Chill in refrigerator for 3 hours or until ready to serve.

blackberries Tennessee Berry Crisps

3/4 cups quick cooking rolled oats
3/4 cup packed brown sugar
1/4 cup all purpose flour
1/2 cup butter
1/4 teaspoon salt
1 quart fresh blackberries, washed and hulled
2 tablespoons sugar

Preheat oven to 350F. In medium bowl, combine oats, brown sugar, flour and salt. Cut in butter until mixture resembles coarse crumbs. Set aside. Place berries in a 10 x 6 x 2 inch baking dish. Sprinkle with sugar. Sprinkle crumb mixture on top. Bake for 40 to 45 minutes. Serve warm with cream or ice cream. Makes 6 servings.

blackberries Old Fashioned Berry Shortcake

Shortcake:
2 cups sifted all purpose flour
1/4 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
3/4 cup milk

Berry Topping:
1 1/2 quarts blackberries
3/4 cup granulated sugar
1 cup heavy cream
2 tablespoons confectioners’ sugar

Make Shortcake
Preheat oven to 450F. Lightly grease an 8 x 8 x 2 inch pan. Into medium mixing bowl, sift together flour, sugar, baking powder and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse cornmeal. Make a well in center of flour mixture. Pour in milk all at once; mix with fork just until all flour is moistened. Dough will be lumpy. Spoon dough into prepared pan; then press with fingers to fit pan. Bake 12 to 15 minutes or until golden and a cake tester inserted in center comes out clean. Cool partially; cut into 9 squares. Shortcakes can be served warm or cold.

blackberries White Russian Blackberry Cheesecake

1/2 cup butter or margarine
2 tablespoons Kahlua
2 cups shortbread cookie crumbs
1 cup blackberries
1 to 2 tablespoons sugar
2 to 3 tablespoons Minute tapioca
16 ounces cream cheese, softened
1 cup sugar
3 eggs
1 cup sour cream
1/2 cup whipping cream
1/4 cup Kahlua
3 tablespoons vodka
1/2 cup blackberry Jello
1 tablespoon vodka
1 cup whipped topping
3 tablespoons Kahlua

Preheat oven to 350F. Heat butter in saucepan over medium heat until light brown, stirring constantly. Remove from heat. Stir in 2 tablespoons Kahlua. Add cookie crumbs; mix well. Press onto bottom and halfway up side of greased 10 inch spring form pan. Spread blackberries over crumbs. Sprinkle with 1 to 2 tablespoons sugar and tapioca. Combine cream cheese and 1 cup sugar in mixer bowl; mix well. Add eggs one at a time, beating well after each addition. Add sour cream, whipping cream, 1/4 cup Kahlua and 3 tablespoons vodka; mix well. Pour over blackberries. Place shallow pan half full of hot water on lower rack of oven. Bake cheesecake for 1 hour to 1 hour and 15 minutes or until center is set. Chill for several hours to overnight. Remove side of pan. Bring blackberry jelly to a boil in saucepan, stirring frequently. Stir in 1 tablespoon vodka. Drizzle by teaspoonfuls over side of cheesecake. Pour remaining jelly mixture over top of cheesecake, spreading to edge. Chill until set. Garnish with mixture of whipped topping and 3 tablespoons Kahlua. 16 servings.

blackberries Blackberry Chicken

2 chicken breasts
2 tablespoons olive oil
2 tablespoons finely chopped shallots
1/4 cup blackberry vinegar
1/4 cup chicken stock or canned broth
1/4 cup heavy or whipping cream
10 fresh blackberries
chervil leaves, for garnish

Rinse the chicken well and pat it dry. Cut each chicken breast in half along the breastbone line. Remove the fillets; the finger size muscle on the back of each half and save them for another use. Flatten each breast half with the flat end of a meat pounder until thin. Heat the oil in a large skillet, add the breasts and cook over medium heat until they are lightly colored, about 3 minutes per side. Remove from the skillet and set aside. Add the shallots to the skillet and cook over low heat until they are translucent, about 5 minutes. Add the vinegar, raise the heat and cook, stirring occasionally, until it has reduced to a syrupy spoonful. Whisk in the stock, and cream and simmer for 1 minute. Return the breasts to the skillet and simmer them gently in the sauce until they are just done, about 5 minutes; do not overcook. Remove the breasts with a slotted spoon. and arrange them on a heated serving platter. Simmer the sauce gently until it has reduced and thickened slightly, 3 minutes. Add the blackberries; cook 1 minute. Pour the sauce over the breasts and serve immediately, garnished with chervil leaves. Serves 4.

blackberries Brown Butter Blackberry Charlotte

5 cups blackberries
20 lady fingers
1/4 cup brown sugar
3 eggs
1 cup sugar
1/2 cup flour
1/2 cup unsalted butter
1/2 teaspoon vanilla extract
whipped cream for garnish

Butter an 8 inch round, 3 inch deep baking dish and arrange lady fingers on the bottom and around the sides. Fill with berries and set the dish aside. Whisk together the eggs, sugar and flour in a work bowl and set aside. In a small saucepan heat the butter over medium heat until the butter foams and turns a nutty brown color. Remove from the heat and slowly pour the butter into the egg mixture, stirring continuously. Add vanilla extract. Pour the mixture over the berries. Preheat oven to 350F. Arrange a rack in the middle of the oven. Place the dish in the oven for 45 minutes. The charlotte is done when the top is crusty and the inside is smooth but not runny. Let cool completely before serving. To serve, invert the charlotte onto a plate and accompany with whipped cream. This charlotte can be frozen for up to 4 months.

blackberries Blackberry Downpour

2 cups blackberries
2 1/2 cups water
raw sugar; to taste
1 pinch sea salt
crushed ice, to serve
pineapple slices; to garnish

Soak the blackberries in the measured water overnight. Mash the blackberries into the water, then put the mixture through a sieve. Add sugar and salt and mix thoroughly. Refrigerate the mixture for about 30 minutes. Serve in tall glasses, topped with crushed ice and garnished with pineapple.

blackberries Blackberry Gingerbread Waffles

2 cups flour
1 1/2 teaspoons powdered ginger
3 teaspoons baking powder
3 eggs
4 tablespoons butter, melted
4 tablespoons molasses
1 cup buttermilk
1/2 cup blackberries

Preheat waffle iron. In a large bowl, mix flour, baking powder and ginger. In a separate bowl, beat eggs, butter, buttermilk and molasses. Mix wet ingredients into dry. Cook in waffle iron according to manufacturer’s directions.
blackberries Blackberry Slump

4 cups blackberries
3/4 cup sugar
1 cup flour
1/4 cup sugar; additional
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter; melted

Wash blackberries, drain them well and put them in a deep 1 quart baking dish. Sprinkle with 3/4 cup sugar. In a bowl, sift together flour, baking powder and salt. Stir in milk and melted butter, stirring the batter until smooth. Pour the batter over the blackberries. Bake in a 375F oven for 40 to 45 minutes. Serve hot. Serves 4.

Dip Recipes
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dip

Artichoke Spinach Dip

2 cups frozen cut leaf spinach
1 14 ounce can artichoke hearts, drained and chopped
1/2 cup refrigerated Alfredo sauce
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Swiss cheese

Thaw spinach and drain well, pressing to remove water. Chop spinach and combine with rest of ingredients in a 1 to 3 quart slow cooker. Cover and cook on low setting for 2 to 3 hours.

dip

Avocado Dip

2 large avocados, mashed
2 cups nacho cheese sauce
1 teaspoon lemon juice
1 small jalapeno, finely chopped
dash of paprika
1 large garlic clove, minced
1 teaspoon lemon pepper seasoning

Mash avocados, mix well with other ingredients. Chill before serving.

dip

Black Bean Dip

2 14.5 ounce cans black beans
2 cloves garlic, peeled
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon extra virgin olive oil
2 to 3 teaspoons fresh lime juice
1/4 cup chopped fresh cilantro, optional
1/2 cup chopped red or yellow onion
1/4 cup chopped red bell pepper, optional
1 to 2 tablespoons minced jalapeno pepper
1/4 teaspoon salt, optional
1/2 cup nonfat sour cream
baked or fat free tortilla chips

Drain beans, reserving liquid and set aside. Put beans into a food processor or blender with garlic, garlic powder, cumin, chili powder, oil, lime juice and cilantro. Process all together until smooth, adding some of the reserved bean liquid if mixture is too dry. Add salt, onion, red pepper and jalapeno to dip and process several more seconds until thoroughly blended. Adjust seasonings if necessary transfer to a serving bowl and top with nonfat sour cream and a sprig of fresh cilantro. Serve with salsa and baked corn tortilla chips.

dip

Black Eyed Pea Dip

1/4 cup butter or margarine
2 15 ounces cans black eyed peas, drained, reserving 1/4 cup liquid
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
2 tablespoons blackened seasoning
1 teaspoon Creole seasoning or to taste, optional
1/3 cup green onions, chopped
1/3 cup red bell pepper, chopped
3/4 cup cooked ham, chopped small cubes

Microwave butter in a 2 quart microwave safe bowl on High for 30 seconds or until melted. Stir in peas and all the ingredients with the exception of the reserved liquid and ham. Microwave on high for 7 to 8 minutes or until cheese melts, stirring every 2 minutes. Add the reserved liquid a little at a time if mixture seems too thick. After mixture has melted and is the consistency you desire, add the ham. Serve warm with big scoop corn chips.

dip

Blue Cheese and Bacon Dip

8 ounces blue cheese, crumbled
1 1/2 cups sour cream
1/2 cup yogurt
1 pound bacon bits, cooked
1/4 teaspoon cayenne pepper

Mix all ingredients together well and refrigerate for at least two hours before serving. Serve this dip with battered and breaded mushrooms or veggies of your choice.

dip

Chambord and Amaretto Dip

1 3 3/8 ounce package vanilla instant pudding mix
3 cups cold milk
1/4 cup Chambord Liqueur
1/4 cup Amaretto Liqueur
2 cups frozen whipped topping, thawed

Mix pudding and milk on low speed of electric mixer until blended. Continue mixing until smooth and creamy, about two minutes. Divide into 2 bowls. Add Chambord liqueur to one bowl and Amaretto liqueur to the second bowl. Fold 1 cup whipped topping into each bowl. Chill until serving time. Serve with ladyfinger toast and fresh fruit.

dip

Cheese Fondue Dip

1/2 pound Swiss cheese
1/2 pound gruyere cheese
1 cup flour
1 clove garlic
2 cups dry white wine
dash nutmeg
dash white pepper

Cut cheese into one inch squares. Pour flour into paper bag. Dredge cheese squares in flour. Keep floured cheese in refrigerator for at least one hour. Rub a heavy sauce pan with clove of garlic. Pour in white wine. Heat uncovered over moderate heat. When wine starts to bubble but not yet boiling, add cheese gradually. Stir constantly. Do not boil. Heat until thick. If it does not thicken, mix 1 teaspoon cornstarch with 1/2 cup water and add to cheese mixture. Season with nutmeg and pepper. Transfer to fondue pot. Serve warm with French bread or crudites.

dip

Chile Con Queso Dip

1 pound ground pork or ground beef
1 14 1/2 ounce can Mexican tomatoes, drained
1 small package Mexican Velveeta cheese
1 small can green chiles, diced
1/4 pound Cheddar cheese, grated
1 onion, diced
1 tablespoon grated garlic
salsa to taste

Brown pork and onion until brown; drain off grease. Add garlic, drained tomatoes, chilies, cheeses and salsa; heat until cheeses are melted. Serve in warming dish and keep at low heat. Serve with tortilla chips or crackers.

dip

Clam Dip

1 8 ounce package cream cheese
1/2 cup Miracle Whip
2 hard boiled eggs, cut up small
1 onion shredded
1 package imitation clam sticks cut in small pieces

Cream together cream cheese and Miracle Whip. Mix in eggs, onion and clam sticks. Warm in microwave dish and put in hollowed out bread loaf. Use bread and cracker to dip.

dip

Dilly Ranch Dip

16 ounces fat free sour cream
1 tablespoon chopped onion
1 teaspoon Worcestershire Sauce
1/2 teaspoon dried dill weed
1/4 teaspoon lemon pepper seasoning
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
3/4 teaspoon onion powder

Mix all ingredients until well blended. Serve as a dip.

dip

Fiesta Party Dip Recipe

16 ounce carton sour cream
2 tablespoons chili spice blend
2 green onions, finely chopped
4 ounce can chopped green chiles

Blend all the above ingredients well, chill 60 minutes before serving. Serve with nachos or raw vegetables as dippers. Makes an excellent topping for a taco salad. Makes over 2 1/2 cups.

dip

French Onion Dip

1 16 ounce container sour cream
1 cup mayonnaise
1 package French Onion soup, dip and recipe mix

Mix all ingredients in a medium bowl. Cover, then chill for several hours. Stir before serving. Serve with chips, crackers or fresh vegetables.

dip

Ginger Dip

1 8 ounce package Nuefchatel cheese, softened
2 tablespoons orange juice
2 tablespoons blood orange premium spread
1/8 teaspoon ground ginger
assorted fresh fruit

Combine ingredients, mixing until well blended. Chill and serve with fruit. For a breakfast treat, serve dip with fruit muffins or nut bread.

dip

Green Goddess Dip

1 cup mayonnaise
1 cup sour cream
1/4 cup lemon juice
1/4 cup chopped parsley
1 clove of garlic, minced
2 tablespoons chopped green onion
2 teaspoons fresh chives
2 teaspoons dried tarragon leaves
salt and pepper to taste

Combine above ingredients and chill for 3 hours. Serve with chips or on vegetables. Makes 3 cups.

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Green Onion Cheese Dip

2 cups lowfat cottage cheese
2 tablespoons mayonnaise regular or low fat
1/2 cup coarsely chopped green onions crisp green tops included
1/4 cup parsley leaves
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce or to taste
1 tablespoon fresh lemon juice

Put all ingredients into the food processor. Pulse on and off until onions and parsley are finely chopped and cheese is smooth. Cover and chill for at least one hour. Serve with fat free chips or crisp dipping vegetables. Makes about 2 1/2 cups.

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Herb Dip

1 8 ounce package cream cheese
1/4 cup butter, softened
1/2 cup sour cream again
1 tablespoon chopped parsley
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/2 teaspoon pepper
2 to 3 tablespoons milk

In a small bowl, beat cream cheese, butter and sour cream. Stir in seasonings and thin to desired consistency with milk. This dip is particularly good with bread sticks, such as rye sticks, but also good with fresh veggies.

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Hot Crab Dip

16 ounces cream cheese, softened
1/2 cup whipping cream
6 ounces crab meat, not imitation be sure to remove any shells
1/2 teaspoon Worcestershire sauce
salt to taste

Combine all the ingredients in a casserole dish and bake uncovered at 350F til bubbly about 20 minutes.

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Italian Dip

2 cups cottage cheese
1/4 cup black olives
1/4 cup green pepper chopped
1/4 cup grated cheddar cheese
1/4 cup dry Italian dressing mix
3 tablespoons mayonnaise

Combine cottage cheese, black olives, green peppers and cheddar cheese. Blend until well mixed. Add Italian dressing and mayonnaise and mix. Serve with pizza crackers.

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Layered Crab Dip

1 8 ounce package cream cheese
1 tablespoon grated onion
1 tablespoon Worcestershire sauce
1 1/2 teaspoon lemon juice
1/2 cup chili sauce
1/2 pound crab meat
2 tablespoons fresh parsley

Mix cheese, onion, Worcestershire and lemon juice together. Spread in a serving dish. Spread chili sauce over top. Spread crab over chili sauce. Sprinkle with parsley.

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Mexican Dip

1 pound ground beef
1/2 cup onion chopped
1 clove garlic crushed
1/2 teaspoon salt
1 8 ounce can tomato sauce
1/4 cup catsup
1/2 teaspoon oregano, crushed
1 teaspoon sugar
1 8 ounce package cream cheese
1/3 cup Parmesan cheese
1 green chili pepper

Brown beef with onion, garlic and salt. Drain add remaining ingredients. Heat in crock pot. Serve with dip chips or crackers.

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Old Bay Hot Crab Dip

1 cup mayonnaise
1 1/2 cups grated Cheddar cheese
1 1/2 teaspoon Old Bay Seasoning, plus a dash more
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 pound lump or backfin crab meat

Combine mayonnaise, 3/4 cup cheese, 1 1/2 teaspoons Old Bay Seasoning, Worcestershire sauce and dry mustard. Carefully fold in crab meat. Spoon mixture into a 1 quart casserole dish and top with the remaining cheese. Sprinkle with a dash of Old Bay Seasoning. Bake at 350F for 15 minutes or until it begins to bubble around edges. Serve with bread, crackers or pita chips. Serves 8 to 10.

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Pink Dip

1 8 ounce package cream cheese
2 tablespoons prepared French dressing
2 tablespoons minced onion
1/4 cup ketchup

Combine all ingredients and mix until creamy. Great with carrot sticks and on crackers.

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Radish Dip

16 ounces sour cream
3/4 cup Miracle Whip
2 cups finely chopped radishes
1/2 teaspoons hot sauce
1/4 teaspoon pepper
raw vegetables

In a bowl, combine the sour cream, Miracle Whip, hot sauce and pepper. Mixing well. Then mix in finely chopped radishes. Cover and refrigerate until serving. Serve with raw vegetables.

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Ranch Spinach Dip

1 1 ounce packet ranch dip mix
16 ounces sour cream
10 ounces frozen chopped spinach, thawed and well drained
8 ounces water chestnuts, rinsed, drained and chopped
1 round loaf French bread
fresh vegetable sticks

Stir together dip mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving. Cut top off the bread and remove center using firm bread pieces as dippers. Fill bread bowl with dip. Serve with cubed bread and vegetables.

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Roasted Red Pepper Dip

2 red bell peppers
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon salt or to taste
1 tablespoon fresh lemon juice
1/4 cup fresh basil leaves
1 cup reduced fat sour cream
1 tablespoon mayonnaise

Preheat oven to 400F. Wash the peppers. Place on oven rack in the preheated oven. Roast, turning occasionally, for 12 to 15 minutes or until skin is charred. Remove to a plastic bag and seal. Set aside until peppers are cool. Remove and peel. Cut open and remove stem, seeds and veins. Place the roasted and prepared peppers in the food processor. Add the paprika, cayenne pepper, salt, lemon juice and basil. Process until mixture is pureed. Remove to a bowl. Fold in the sour cream and mayonnaise. Serve with fat free chips or crisp dipping vegetables. Makes about 2 cups.

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Reuben Dip

1 16 ounce can sauerkraut, drained and cut into smaller pieces
1/4 cup sour cream
1 3 ounce package cream cheese
1 8 ounces package Swiss cheese, shredded
2 packages corn beef, cut up

Mix and heat. Serve on rye crackers or cocktail bread.

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Sardine Dip

2 cans sardines
1/8 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup salad dressing

Drain oil; mash sardines with fork. Chop onion finely, add it and remaining ingredients. Salt and pepper to taste.

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Sausage Cream Cheese Dip

1 pound bulk pork sausage
2 8 ounce packages cream cheese
1 can Rotel diced tomatoes

Brown sausage and drain. Add cream cheese and tomatoes. Stir until cheese is melted. Serve with tortilla chips or flour tortillas.

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Seven Layer Dip

2 16 ounce cans refried beans
1 package taco seasoning mix
1 6 ounce carton avocado dip
1 8 ounce carton sour cream
1 4 1/2 ounce can chopped ripe olives
2 large tomatoes, diced
1 medium onion, finely chopped
1 4 ounce can chopped green chilies
10 ounces Cheddar cheese, shredded

Combine beans and taco mix in bowl, mixing well. Spread evenly in 9 x 13 inch pan. Layer remaining ingredients in order listed avocado dip, sour cream, olives, tomatoes, onion, green chilies and cheese. Serve with large taco or corn chips. Makes 8 cups.

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Smoked Whitefish Dip

1 8 ounce package cream cheese
1 cup chopped smoked whitefish
1 teaspoon mayonnaise

Mix together and chill for 1 hour. Serve on bagel crisps or mini rye breads. Makes 3 cups.

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Southwest Shrimp Dip

1 pound boiled shrimp, peeled and coarsely chopped
2 cups sour cream
2 tablespoons mayonnaise
1 to 2 teaspoons chile powder or to taste
1/2 teaspoon ground cumin
2 tablespoons finely chopped red Spanish onion or other sweet salad onion
2 tablespoons fresh lime juice
1/4 cup chopped cilantro leaves
1 teaspoon brown sugar
salt to taste
extra cilantro leaves for garnish

Stir together all ingredients except garnish. Cover and chill for at least 2 hours. Garnish and serve with fat free chips for dipping. Makes about 4 cups.

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Taco Dip

1 pound ground beef
1 package dry taco seasoning
1 6 ounce can tomato paste
1 cup sour cream
1 pound Velveeta cheese

Brown ground beef, drain. Mix in taco seasoning and tomato paste. Put beef mix in microwave safe dish. Spread sour cream over beef. Top with cheese and microwave until cheese is bubbly.

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Wagon Wheel Dip

16 ounce carton cottage cheese
3 ounces cream cheese
1/4 cup mayonnaise
1/4 cup catsup
1/2 small onion, chopped
dash Worcestershire
1/4 cup sweet relish or sweet pickles, chopped
1/8 teaspoon paprika
salt and pepper to taste
1 small clove garlic, minced

Blend all together and chill. Serve with crackers or vegetable dippers.

Cream Sauce Recipes
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Asiago Cream Sauce

2 ounces unsalted butter
1/4 cup diced onions
1 teaspoon chopped garlic
2 tablespoons all purpose flour
1 3/4 cups chicken broth
2 1/4 cups heavy cream
1 teaspoon salt
1 teaspoon black pepper
pinch cayenne pepper
1/4 cup white wine
1/4 cup shredded asiago cheese
1 ounce butter

In a saucepan melt 2 ounces butter. Add onions and chopped garlic. Saute over medium heat for 5 minutes. Add flour and mix thoroughly. Cook for 4 minutes, then add the chicken broth, let thicken and add the cream and reduce for 20 minutes. Add the salt, pepper and cayenne. Whisk in white wine and let simmer for another 5 minutes. Turn off the flame and whisk in the other 1 ounce of butter and asiago cheese. Cool in refrigerator.

Aurora Sauce

1 1/2 cups mayonnaise
1/3 cup heavy cream
1/3 cup chili sauce
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice

Combine all ingredients and serve well chilled.

Champagne Cream Sauce

1 small shallot diced
1 tablespoon sweet butter
1/2 cup Cordon Rouge Champagne
1/2 cup heavy cream
1/2 cup grated Parmesan cheese

Saute the shallot in the butter over medium heat. Add the champagne, cream and Parmesan cheese. Stir for 1 minute until thickened. Serve over sauteed spinach.

Chipotle Cream Sauce

6 shallots, peeled and roasted
1 large carrot, peeled and diced
1 tablespoon vegetable oil
2 chipotles en adobo
1/4 cup white wine
3 cups heavy cream

Saute the carrot in oil til tender. Add the shallots, chipotles and wine and simmer for 1 minute. Add the cream, raise the heat and reduce by half. Place the mixture in a blender or food processor and puree. Strain the sauce, season with salt and serve. This sauce is good with most grilled meats, in or on mashed potatoes and with grilled chicken.

Chive Cream Sauce

2 cups chicken stock or canned low salt chicken broth
3/4 cup creme fraiche
2 bunches fresh chives, coarsely chopped

In a medium pan over medium heat, heat the stock. Raise heat to high and cook to reduce the liquid by a third. Reduce heat to medium low. Stir in the creme fraiche and slowly bring to a boil. Knead the 2 tablespoons soft butter and 3 tablespoons flour together to make a paste. Whisk the paste into the sauce until smooth. Season with salt and pepper to taste. Simmer for 5 minutes, whisking often, until smooth and thick. In a blender or food processor, puree the chives. Add the sauce and process until smooth. Serve over chicken or mashed potatoes. Serves 4.

Cream Sauce

2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced shallots
2 tablespoons Disaronno or other amaretto liqueur
1 cup chicken stock
1 1/2 cups heavy cream
2 tablespoons chives

To prepare sauce, heat olive oil in heavy bottomed skillet. Add garlic and shallots, saute until tender and remove pan from heat. Add Disaronno, return pan to burner and reduce liquid by half. Add chicken stock and reduce again by half. To this mixture, add heavy cream and cook over medium until sauce is slightly thickened. Remove pan from heat and stir in chives. Serve over Picasso Chicken.

Creole Cream Sauce for Crabs

4 tablespoons butter
2 tablespoons flour
2 eggs, well beaten
1 cup cream or milk
1/2 cup green onion tops chopped fine
salt, pepper and paprika

Melt butter, add flour and stir for a minute or two. Combine milk with eggs and onions and slowly stir into butter and flour mixture. Add seasonings and boil until sauce thickens. Remove to serving bowl or pot. Makes about 1 1/2 cups of sauce.

Garlic Cream Sauce

1 quart heavy whipping cream
1 cup water
2 teaspoons chicken base
1 teaspoon white pepper
2 teaspoons minced garlic in oil
1/2 teaspoon paprika
1/2 cup butter
1/2 cup flour

Make a rue by mixing together the butter and flour. Over low heat, constantly stirring, mix together rue, whipping cream, minced garlic, paprika and chicken base. Serve over pasta or seafood.

Ginger Cream Sauce

1 tablespoon olive oil
3 1/2 tablespoons minced fresh ginger
2 shallots, minced
1 tablespoon minced garlic
1 cup bottled clam juice
2/3 cup dry white wine
1 cup whipping cream

Mix ginger, shallots and garlic in heavy small saucepan. Saute in oil til limp. Add clam juice and wine. Boil mixture until liquid is reduced to 1/4 cup, about 15 minutes. Add cream to ginger mixture in saucepan. Boil until mixture thickens to sauce consistency, about 5 minutes. Serve over broiled fish.

Hazelnut Cream Sauce

1 cup sour cream
1 cup hazelnut coffee creamer

Stir until completely blended. Serve over fresh steamed vegetables.

Horseradish Cream Sauce

1 cup sour cream
3 tablespoons prepared horseradish
2 teaspoons lemon juice
2 scallions, finely chopped
salt and pepper to taste

Combine all ingredients thoroughly. Cover and chill until ready to serve. Serve over roast beef.

Kiwi Cream Sauce

4 kiwi fruit, peeled and sliced
1/2 cup chopped fresh pineapple
1 shallot diced
1/4 cup brandy
1/4 cup creme de banana
1 cup heavy cream
2 tablespoons butter

Saute shallot in butter until just tender. Add brandy and creme de banana. Add heavy cream and reduce by half, then fold in fruit.Serve with lamb chops.

Lemon Cream Sauce

1 tablespoon butter
1 tablespoon flour
1 cup milk
1/4 teaspoon dill weed
1/4 teaspoon salt
1/2 cup shredded Swiss cheese
1 to 2 tablespoons lemon juice

Melt butter, stir in flour. Add milk, stirring constantly heat until sauce is bubbly and smooth. Cook 2 to 3 minutes. Add dill weed, salt and cheese. Stir to melt cheese. Remove from heat and stir in lemon juice. Serve over white fish or asparagus.

Madeira Cream Sauce

2 tablespoons unsalted butter
1/2 onion or 6 shallots, peeled and finely chopped
1/4 cup Madeira or medium sherry
1/2 cup cream
1 teaspoon cornstarch
1/2 cup chicken or vegetable stock
2 tablespoons chopped chives or tarragon
pepper to season

Add the onion or shallot to a medium pan and cook in butter for about 3 to 4 minutes over low heat until softened. Add the Madeira or sherry and bring to the boil. Simmer 3 minutes. Add the cream and continue to boil until the mixture has reduced by half. Mix the cornstarch and stock together and stir in and cook until thickened. Add the chives and season with pepper. Serve with lamb.

Mustard Cream Sauce

1 tablespoon butter
1 tablespoon vegetable oil
1 garlic clove, crushed
2/3 cup medium dry white wine
2/3 cup sour cream
2 tablespoons mild whole grain mustard

Heat the butter and oil in a large frying pan and fry the garlic for 1 minute without browning it. Add the wine then add the sour cream and mustard. Cook for 2 to 3 minutes, stirring. Serve hot with pork chops.

Orange Cream Sauce

2 tablespoons butter
2 tablespoons chopped shallots
1 tablespoon chopped garlic
2 tablespoons olive oil
1/4 cup orange liqueur, such as Triple sec or Grand Marnier
1/2 cup orange juice
3/4 cup whipping cream
1/4 cup chicken stock
3 oranges, peeled and sectioned
2 oranges, cut into thin slices for garnish
12 maraschino cherries, cut in half, for garnish
2 tablespoons chopped fresh Italian parsley, for garnish

Cook the butter in in a large saute pan over medium high heat until sizzling, about 2 minutes. Add the shallots and garlic and cook for 3 minutes. Pour in the orange liqueur, stirring well to dislodge the pan residues and cook for 2 minutes. Add the orange juice, cream and chicken stock and bring back to a boil. Stir in the remaining salt and pepper, reduce the heat to low. Simmer for 8 to 10 minutes. Just before serving gently stir in the orange sections. Serve with sauted chicken. Garnish with orange slices, maraschino cherry halves and parsley.

Pesto Cream Sauce

2 teaspoons olive oil
1/4 red onion, sliced
1 tablespoon finely chopped garlic
1/2 cup good white wine
1/2 cup cream
1/4 teaspoon black pepper
8 slices sun dried tomato
1 tablespoon pesto

Sweat onion and garlic in oil for 2 to 3 minutes. Do not brown. Add white wine, cream, black pepper and sun dried tomatoes and bring to a boil in a large pan. Turn down heat to simmer. Cover and cook 2 to 3 minutes. Add pesto to sauce. Warm through. Serve with steamed mussels.

Raspberry Cream Sauce

1 10 ounce package frozen raspberries, thawed
1 cup sour cream or plain yogurt
1/2 teaspoon cinnamon

Mix the raspberries with the sour cream and add the cinnamon. Serve with waffles.

Sausage Cream Sauce

10 ounces sausage, four hot Italian links, casings removed
1/2 tablespoon olive oil
1 cup tomato sauce
1/4 cup dry red wine
salt
1 tablespoon heavy cream
1 tablespoon parsley, fresh Italian leaf, chopped
hot pepper flakes
Pecorino Romano

Brown sausage in a large saute pan in olive oil breaking up the sausage with a wooden spoon. When the sausage is browned, remove them to a paper towel lined plate. Deglaze the pan with the red wine, scraping up the drippings with a wooden spoon. Stir in the tomato sauce and bring it to a boil. Lower the heat and add the browned sausage pieces back to the pan. Cook, partially covered, stirring occasionally and checking that they are just simmering, for about 5 minutes. Stir in the heavy cream and the parsley. Serve with pasta of your choice. Garnish with hot pepper flakes and freshly grated Pecorino Romano.

Thyme Cream Sauce

1 tablespoon olive oil
2 cups sliced mushrooms
1 tablespoon garlic
salt and pepper to taste
2 teaspoons dried thyme
1 teaspoon tarragon
1 teaspoon dill
1/4 cup white wine
1 cup heavy cream
1/2 cup boursin cheese
1 tablespoon butter
1 teaspoon fresh lemon juice

Heat a tablespoon of olive oil and saute the mushrooms, garlic, salt, pepper and herbs until mushrooms soften. Deglaze pan with wine, reduce for one minute, then add cream and the boursin cheese. Let mixture simmer until thickened, add butter and lemon juice,heat through. Serve with pasta or salmon steaks.

Tomato Cream Sauce

1/2 cup heavy cream
2 cups tomato sauce
2 tablespoons fresh, chopped basil or parsley
salt and pepper
dash of red pepper flakes, optional

Mix the cream with the tomato sauce and heat. Season with the fresh, chopped herb of choice, salt and pepper as needed, as well as the red pepper flakes if you are using them. Use to top your favorite pasta dish.

Tomato Vodka Cream Sauce

1/4 pound butter
1/2 teaspoon red pepper flakes
1/2 cup vodka
1 can Italian crushed tomatoes
3/4 cup Parmesan cheese
1/2 cup Romano cheese
1 cup heavy cream

Melt butter over high heat until bubbly. Add red pepper flakes. Rapidly add vodka. Simmer for 2 minutes. Simmer tomatoes with the two cheeses for three minutes, then add 1 cup of heavy cream and simmer for one minute. Serve over your favorite pasta.

Turmeric Cream Sauce

1/2 pint vegetable stock
2 tablespoons soy sauce
1/4 pint cream
1 teaspoon turmeric

Preheat a medium saucepan. Pour in the vegetable stock and soy sauce. Heat through. Add the cream and turmeric to the cooking broth. Boil for 3 to 4 minutes. Serve with steamed mussels.

Vanilla Cream Sauce

3 tablespoons sugar
1 cup heavy cream
1 teaspoon vanilla extract
4 egg yolks

Simmer cream in a sauce pot. Beat egg yolks and sugar to a cream and add 1 ladle of cream into egg mixing well. Repeat and add egg mixture into cream stirring constantly until mixture thickens. Serve it with apple pie, steamed pudding, rice pudding or cake, as well as with simple fresh berries and fruits.

Wasabi Cream Sauce

1 ounce butter, melted
4 ounces heavy cream
2 teaspoons lemon juice
4 tablespoons wasabi paste

Pour the butter into a small pan and set over a high heat. Stir in the cream, lemon juice and let it bubble for 2 minutes. Take it off the heat and set it aside for a minute or two. Mix in the wasabi paste. Taste it, you may like to add salt and pepper. Serve with salmon steaks.

Wine and Pepper Cream Sauce

2 tablespoons unsalted butter
2 shallots, finely chopped
1 tablespoon brandy
1/2 cup dry white wine
1/2 cup chicken stock
2 teaspoons green peppercorns, coarsely crushed
3 tablespoons whipping cream
1 tablespoon fresh parsley, chopped
fresh parsley sprig, optional

Melt butter in a skillet. Add shallots and cook gently 3 minutes. Add brandy to pan and allow to heat through for a few seconds, then flame. When flames subside, add wine to shallots. Stir in stock and peppercorns and boil rapidly for 2 to 3 minutes or until slightly reduced. Remove from heat and stir in cream and chopped parsley. Return to medium heat and heat through 2 to 3 minutes, stirring constantly. Garnish with parsley sprig, if desired. Serve with steak, fish or pasta. Makes 3/4 cup.

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