Strawberry Melon Fizz

August 6, 2016 // 0 Comments

Ingredients 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 Directions 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. 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 [...]

Cinnamon Apple Cake

July 26, 2016 // 0 Comments

  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 [...]

Peach Melba Ice Cream

July 26, 2016 // 0 Comments

      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. [...]

Zucchini Dessert Squares

July 22, 2016 // 0 Comments

Zucchini Dessert Squares Recipe photo by Taste of Home Nancy MorellI TOTAL TIME: Prep: 30 min. Bake: 40 min. MAKES: 16-20 servings Ingredients 4 cups all-purpose flour 2 cups sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1-1/2 cups cold butter FILLING: 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 Directions 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. 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). Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° for 40-45 minutes or until golden. [...]

Candy Bar Apple Salad

July 11, 2016 // 0 Comments

Candy Bar Apple Salad Recipe photo by Taste of Home Cyndi Fynaardt TOTAL TIME: Prep/Total Time: 15 min. MAKES: 12 servings Ingredients 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 [...]

American Flag Cake

July 3, 2016 // 0 Comments

by Allrecipes 3 (10.25 ounce) packages white cake mix 9 egg whites 1 cup vegetable oil 3 3/4 cups whole milk 2 tablespoons clear vanilla extract 2 tablespoons red food coloring 1 tablespoon blue food coloring 1 cup white chocolate chips 10 cups fluffy white frosting 1 tablespoon white chocolate chips, or as needed 2 tablespoons white sugar, or as needed   Preheat oven to 350 degrees F (175 degrees C). Grease and line 4 8-inch round cake pans with parchment paper. 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. 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 [...]

Big Oatmeal Cookies

June 29, 2016 // 0 Comments

By Jean Teller   Ingredients 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 [...]

Pumpkin Coconut Custard Tart With Chocolate Snickerdoodle Crust

April 8, 2015 // 1 Comment

  By Kathie N. Lapcevic Ingredients: Chocolate Snickerdoodles: • 1 cup sugar, divided • 1 tablespoon ground cinnamon • 1 cup unbleached, all-purpose flour • 6 tablespoons cocoa powder • 1/2 teaspoon baking soda • 1 teaspoon cream of tartar • 1/2 cup butter, softened • 1 egg Pumpkin Coconut Custard: • 1/2 cup sugar • 3 tablespoons unbleached, all-purpose flour • 2 eggs • 1 can (15 ounces) coconut milk • 1/2 cup pumpkin purée (or any winter squash purée – butternut, Hubbard, sweet meat, etc.) • 1 cup unsweetened, shredded coconut Instructions: Chocolate Snickerdoodles: 1. Preheat oven to 375 F. Grease baking sheets, or line with parchment paper; set aside. 2. In pie plate, combine 1/4 cup sugar with cinnamon; set aside. 3. In medium bowl, sift together flour, cocoa, baking soda and cream of tartar; set aside. 4. In large bowl, cream together butter and remaining sugar until light. Beat in egg. Add sifted dry ingredients and mix until dough forms. 5. Roll [...]

Rhubarb Cake

April 8, 2015 // 0 Comments

By Karen K. Will Karen Keb   Rhubarb Cake2 cups all-purpose flour 2 1⁄2 teaspoons baking powder 1⁄2 teaspoon baking soda 1 teaspoon salt 1⁄3 cup honey 1 egg, beaten 1 cup sour cream 1 cup fresh sliced (1⁄4 inch thick) rhubarbTopping: 1⁄4 cup turbinado sugar 1⁄2 teaspoon cinnamon 2 tablespoons butter, Softened Heat oven to 350°F. Butter 8-inch baking dish or casserole; set aside. In large bowl, combine flour, baking powder, baking soda and salt. Add honey, egg and sour cream, and stir well. Stir in rhubarb. Pour batter into prepared dish. In small bowl, mix together turbinado sugar, cinnamon and butter. Sprinkle over batter in pan, filling in any bare spots with additional turbinado sugar. Bake for 35 minutes, or until toothpick inserted in center comes out clean. Cool completely and serve with cream or ice cream. Yields 6 [...]

Rhubarb Cooler

March 19, 2015 // 0 Comments

by Taste of Home   Ingredients 3 pounds fresh or frozen rhubarb, chopped (about 10 cups) 2 quarts water 1 tablespoon grated orange peel 2 cups sugar 1/2 cup lemon juice 1/2 cup orange juice 1/8 teaspoon salt 6 cups lemon-lime soda, chilled Directions 1. In a Dutch oven, bring rhubarb, water and orange peel to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until rhubarb is very tender. Cool slightly. Strain through cheesecloth; discard pulp. 2. Return liquid to the pan. Stir in the sugar, lemon juice, orange juice and salt. Cook and stir over medium heat until sugar is dissolved. Cover and refrigerate until chilled. 3. To serve, pour 2/3 cup rhubarb mixture over ice; add 1/3 cup soda. Yield: 3 [...]