Strawberry Melon Fizz


  • 2 cups sugar
  • 1 cup water
  • 5 fresh mint sprigs
  • 1 quart fresh strawberries, halved
  • 2 cups cubed honeydew
  • 1-3/4 cups cubed cantaloupe
  • Ginger ale or sparkling white grape juice


  1. In a large saucepan, combine the sugar, water and mint; bring to a boil. Boil and stir until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; allow to cool. Discard mint.
  2. Combine strawberries and melon. Just before serving, fill tall glasses with fruit and drizzle with 1 tablespoon syrup. Add ginger ale to each. Yield: 8-10 servings.

Cinnamon Apple Cake


by Caroline Bretherton
Prep 30 mins
Cooking 25-30 mins 

1/2 cup butter, diced, plus extra for greasing
1 1/2 cups all-purpose flour, plus extra for dusting
3 large or 4 medium cooking apples, such as Granny Smith
1 tablespoon fresh lemon juice
3 eggs
1 1/4 cups granulated sugar
6 tablespoons whole milk
1/4 cup half-and-half
1 tablespoon baking powder
2 teaspoon ground cinnamon

Preheat the oven to 400 F (200 C). Grease a 9in (23cm) square baking pan with butter, dust with flour, and shake out the excess.

Peel, core, quarter, and slice the apples, and put in a bowl of water with lemon juice to prevent browning.

Whisk the eggs and 1 cup of the sugar until thick and pale, and the whisk leaves a trail when lifted out.

Put the butter, milk, and half-and-half in a sauce pan and heat gently until the butter melts, then bring to a boil. Take off the heat and allow to cool briefly, then gradually whisk into the egg mixture. Sift the flour and baking powder over the surface and fold in with a metal spoon or rubber spatula. Pour into the prepared pan.

Drain the apples well and arrange attractively on top of the batter. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle over. Bake for 25-30 minutes until golden and cooked through. Leave to cool in the pan, then cut into squares.

Peach Melba Ice Cream




by Caroline Bretherton

Peach Melba Ice Cream 

Prep 30 mins, plus churning and freezing
Cooking 15 mins

1 1/4  cups heavy cream
1 1/4 cups whole milk
3 large egg yolks
1 tsp vanilla extract
3/4 cup granulated sugar
4 oz (100g) fresh raspberries
4 ripe peaches, peeled, pitted, and diced

Heat the cream and milk gently in a saucepan until bubbles appear around the pan’s edges, then remove the pan from the burner. In another bowl, whisk together egg yolks, vanilla extract, and 1/2 cup of sugar until thick and pale yellow. Pour cream and milk over the egg mixture, whisking to blend. Return the mixture to the cleaned pan. Bring to a boil, reduce heat to low, and cook 6-8 minutes, stirring until it coats the back of a spoon.

Transfer the mixture to a bowl and leave it to cool, stirring occasionally. Cover the surface with parchment or wax paper to prevent skinning.

Put raspberries and 2 tbsp of sugar in a bowl, mash, and pass through a sieve and into a measuring cup. Mash peaches and 2 tbsp of sugar and pour into another bowl.

When cold, process the custard in an ice cream maker according to directions, or for 20-30 minutes, until nearly frozen. Add peach puree to the process another 10-15 minutes to a frozen consistency. Transfer to a plastic container, drizzle raspberry puree over and draw it through to ripple. Freeze a few hours before eating.

Zucchini Dessert Squares

Zucchini Dessert Squares Recipe photo by Taste of Home

Nancy MorellI
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 16-20 servings


  • 4 cups all-purpose flour
  • 2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1-1/2 cups cold butter
  • 8 to 10 cups cubed seeded peeled zucchini (4 to 5 pounds)
  • 2/3 cup lemon juice
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg


  1. In a large bowl, combine the flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes.
  2. Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).
  3. Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° for 40-45 minutes or until golden. Yield: 16-20 servings.

Candy Bar Apple Salad

Candy Bar Apple Salad Recipe photo by Taste of Home

Cyndi Fynaardt

TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 12 servings


  • 1-1/2 cups cold 2% milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 4 large apples, chopped (about 6 cups)
  • 4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces

American Flag Cake

by Allrecipes


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and line 4 8-inch round cake pans with parchment paper.
  2. Combine white cake mix, egg whites, vegetable oil, milk, and vanilla extract in a large mixing bowl. Beat for 30 seconds using an electric mixer on low speed. Increase mixer speed to medium and beat for 2 more minutes. The batter will still be slightly lumpy.
  3. To make the red cakes, measure half the batter into a separate bowl and whisk in red food coloring. Evenly transfer the red batter into 2 of the 8-inch prepared cake pans; smooth tops of batter with a spatula. Transfer half of the remaining uncolored batter into a 3rd prepared cake pan; smooth top as before. This will be the white cake portion.
  4. Add blue food coloring to the remaining uncolored batter in the large mixing bowl; fold 1 cup white chocolate chips into blue batter until combined. Transfer batter to remaining prepared 8-inch cake pan; smooth top of batter with a spatula.
  5. Bake all 4 cakes in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 30 minutes. Remove the cakes from oven and place onto cooling racks until cooled completely.
  6. Run a knife around edge of each cooled cake. Invert cakes, remove pans, and peel off parchment paper. Use a sharp knife to trim tops of cakes flat and even.
  7. Cut both of the red cake layers and the white cake layer in half horizontally. You will have 4 thin red cake layers and 2 thin white cake layers.
  8. Place a 4-inch round stencil on top of 1 thin red cake layer; cut out a 4-inch red cake round. Repeat, placing stencil on 1 thin white cake layer to make 1 4-inch white cake round. Center the 4-inch round stencil on the blue cake; cut out and remove center portion covered by the stencil to make a blue cake ring.
  9. To assemble the cake, you will need 2 thin 8-inch red cake layers, 1 thin 8-inch white cake layer, 1 4-inch thin red cake circle, 1 4-inch thin white cake circle, and 1 blue 8-inch cake ring. Reserve the leftover thin red cake layer and other cake pieces for making crumbs for decorating.
  10. To assemble cake, place 1 8-inch thin red cake layer on a cake pan and frost the top generously with white frosting. Place the thin 8-inch white cake layer on top of the red one, and frost the top. Place remaining 8-inch thin red cake layer atop the white one. Frost the red layer.
  11. Place the blue ring cake on top of the 2nd red cake layer and carefully frost the inside of the blue cake ring. Gently fit the 4-inch white cake layer into the blue cake ring. Frost the top of the 4-inch white center. Place the 4-inch red cake layer on top of the white one. Gently press small cake circles flush with the top of the blue ring.
  12. Frost the entire outside of the cake generously with the remaining frosting.
  13. Crumble red and blue pieces of leftover cake into 2 separate bowls. Score lines into the top of the cake’s frosting with a kitchen knife to make a flag design on top of the cake. It should have a 2-inch square at the upper left for blue field and white stars, and 7 thick horizontal stripes about 1 inch wide.
  14. Fill the square field at the upper left with blue crumbs and press 1 tablespoon white chocolate chips upside-down into the blue crumbs to make ‘stars.’ Fill the bottom stripe and every other stripe with red crumbs to make red stripes. Sprinkle white sugar generously into the white stripes to make them stand out.
  15. To serve, cut cake into wedges. The inside of the cake will reveal its layers of red and white stripes and blue field with white chocolate chip stars in every slice.

Big Oatmeal Cookies

By Jean Teller



2 cups flour
2 teaspoons baking soda
2 cups oatmeal
3/4 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup honey
1/2 cup cooking oil
1 egg, beaten
1 tablespoon hot water
1 cup raisins
3/4 cup chopped nuts

Heat oven to 350°F. Grease cookie sheet; set aside.

In large bowl, mix dry ingredients. Stir in honey, oil, egg and water. Add raisins and nuts.

Drop dough by tablespoonfuls onto prepared cookie sheet. Bake for 8 minutes, or until brown. Yields about 3 dozen large cookies.