Wednesday, June 23, 2010

Fruit and Yogurt Parfaits

1 medium ripe fresh peach or nectarine or 2 medium kiwifruits
1 8-ounce carton plain low-fat yogurt
1/2 teaspoon vanilla
1/2 cup bite-size shredded wheat biscuits, coarsely crushed
2 teaspoons sugar-free pancake and waffle syrup or light pancake and waffle syrup product
1 tablespoon sliced almonds, toasted
Dash ground cinnamon

1. If desired, peel fruit; pit peach and nectarine. Chop fruit, reserving 2 wedges for garnish. Set aside.

2. Combine yogurt and vanilla. Spoon half of the yogurt mixture into two 8- to 10-ounce parfait glasses. Top with half of the crushed cereal, all of the chopped fruit, syrup, remaining yogurt mixture, and remaining crushed cereal. Sprinkle with almonds and cinnamon. Garnish each serving with a reserved fruit wedge. Makes 2 servings.

Very Berry Smoothie


1 punnet of raspberries
10 strawberries
6 blackberries
20 blueberries
2 oranges juiced
2-3 tablespoons of honey
6 ice cubes

Pulse the ice cubes in the blender until snow like.
Now add the raspberries (keeping a few back as garnish), strawberries, blackberries & blueberries, and pulse again until smooth.
Now add the orange juice & honey, pulse again and serve, topped with a few raspberries and a sprig of mint.

Peach Blackberry Smoothie


2 cups enriched vanilla soy milk
2 cups frozen peaches
1 cup frozen blackberries
2 tablespoons almond butter
2 tablespoons honey

Combine ingredients in blender and blend until smooth and thick.

Cappuccino Smoothie


2 cups brewed double strength coffee
1 pint coffee ice cream
6 cups ice
1 1/2 cups milk
Whipped cream, if desired
Cinnamon for garnish

Place coffee, ice cream, ice and milk in blender.
Mix until smooth.
Top with whipped cream and cinnamon.

Blueberry Orange Smoothie


12 ounces frozen blueberries or 2 1/2 cups fresh blueberries
8 ounces vanilla low fat yogurt
1/2 cups orange juice
1/2 cups milk
1 teaspoon vanilla extract

Whirl all ingredients together in a blender until smooth.
Serve immediately.

Berry Blue Smoothie


2 cups fresh or slightly thawed frozen blueberries
1 (8 ounces) container low fat vanilla yogurt
1 (6 ounces) cups milk
1 (12 ounces) can pineapple juice
3 tablespoons honey
12 to 16 ice cubes

Place all ingredients, except the ice cubes, into container of electric blender and blend on high until smooth.
With blender running, add 2 to 3 ice cubes at a time through the center opening in the lid until all ice cubes have been added.
Blend until smooth.
Serve immediately.

Berry Bliss Smoothie


2 scoops raspberry sherbet
4 strawberries
15 blueberries
5 blackberries
16 ounces orange juice (or juice of your choice)

Put all ingredients in a blender, juice last, then blend until smooth.
To add thickness try adding more sherbet or ice to the smoothie.
Pour into a tall glass to serve.

Basic Fruit Smoothie


1 quarter strawberries, hulled
1 banana, broken into chunks
2 peaches
1 cup orange or peach or mango or apple juice
2 cups ice

In a blender, combine strawberries, banana and peaches.
Blend until fruit is pureed.
Blend in the juice.
Add ice and blend to desired consistency.
Pour into glasses and serve.

Banana Hazelnut Smoothie


4 medium bananas, peeled and sliced into 1/2 inch pieces
6 tablespoons light brown sugar
1/4 cups hazelnuts
1 cup ice cubes
1/4 cups milk
1/4 cups dark rum or hazelnut liqueur
2 tablespoons chopped hazelnuts, for garnish (optional)

Place the sliced bananas in a sealed plastic bag and put them in the freezer for 1 hour.
Place the brown sugar and 1/4 cups hazelnuts in a blender and grind together until fine.
Place the frozen bananas, ice cubes, milk, and rum in the blender with the sugar and nut mixture.
Blend until smooth.
Pour the smoothies into 4 goblets or tall glasses.
Garnish with chopped nuts, if desired.
Serve immediately.

Banana Blueberry Smoothie


2 bananas
1/2 cups blueberries
1 cup plain yogurt

Peel bananas, slice and place on a cookie sheet.
Put in freezer and freeze until solid.
Remove from freezer and place in blender.
Slice berries and add to blender.
Pour in yogurt.
Blend until smooth.
Pour into glass and serve.

Arctic Forest Smoothie


1 peach, frozen
10 blueberries, frozen
1 cup light (reduced sugar) fat-free vanilla yogurt, frozen
1/2 cups 1% milk
1/2 tablespoons crushed pecan
1/2 teaspoons salt
1/4 teaspoons vanilla extract

Put all ingredients into blender. Blend until smoothie consistency is reached.

Apricot Apple Smoothie


1 apple (golden delicious), peeled, cored & chopped
1 cup apple juice
4 apricots, fresh, pitted (skin optional)
1 banana, peeled
3/4 cups yogurt, plain
10-12 ice cubes
1 tablespoon honey

Place all ingredients in a blender and puree until smooth.

Baked Cheese Sandwiches


12 slices bread
6 slices American cheese
4 eggs
1 1/2 cups milk

Cut off crusts and spread bread with butter.
Place cheese between 2 slices.
Place sandwiches side by side in a 13 × 9-inch baking dish.
Beat eggs with milk.
Pour over sandwiches and let stand for 1 hour or overnight.
Bake 1/2 hour at 350 degrees F.
Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed.

Avocado Quesadillas


2 ripe tomatoes, seeded and diced
1 firm-ripe Haas avocado, peeled and diced
1 tablespoon chopped red onion
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco sauce
1/4 cup sour cream
3 tablespoons chopped fresh cilantro
4 (6- to 7-inch) flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups coarsely grated Monterey jack cheese
Fresh cilantro sprigs (for garnish)

In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season with salt and pepper. In another small bowl stir together sour cream and cilantro and salt and pepper to taste.

Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges. Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.

Serves 8.

Apple Smoothie


2 cups apple sauce
1 cup apple cider
1 cup orange juice
2 tablespoons maple syrup
1/2 teaspoons nutmeg
1/2 teaspoons cinnamon

Combine all ingredients in a blender and blend until smooth. Pour into glasses and serve.

Apple Pie Smoothie


2 cups vanilla low-fat ice cream
1 cup unsweetened applesauce
1/4 teaspoons ground cinnamon or apple pie spice
1 cup fat free skim or 1% low fat milk
Ground cinnamon (optional)

In a blender container combine low-fat ice cream, applesauce, and the 1/4 teaspoons cinnamon or apple pie spice.
Cover and blend until smooth.
Add fat free skim or 1% low fat milk.
Cover and blend until just mixed.
Pour into glasses.
If desired, sprinkle each serving with additional cinnamon.
Serve immediately.
Makes 4 servings.

Apple Carrot Quencher


2 cups carrot juice
1/2 cups apple juice
6 ounces non-fat vanilla or plain yogurt, frozen
1 banana

Put all ingredients into blender. Blend until smoothie consistency is reached.

ABC Sandwich


1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread
Leaf lettuce
12 ounces crab meat, picked over well to remove any shells
Tomato slices
12 slices slab bacon, cut in half, cooked crisp and drained
2 avocados, sliced

In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich, spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half.

Serve the sandwiches immediately.

Alaska Salmon Salad Sandwich


15 1/2 ounces canned Alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup chopped green onions
1/3 cup chopped celery
1 tablespoon lemon juice
Black pepper, to taste
12 slices bread

Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters.

Serves 6 sandwiches.

Kung Pao Chicken Wrap


1 whole wheat tortilla (8 inch)
1 Tbsp. KRAFT SANDWICH SHOP Hot & Spicy Flavored Mayonnaise
1 KRAFT DELI DELUXE Process Jalapeno American Cheese Slice, cut in half
6 slices OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast
4 thin cucumber slices
1/4 cup shredded carrots
1 Tbsp. cilantro leaves
2 Tbsp. drained canned pineapple tidbits
2 tsp. chopped PLANTERS COCKTAIL Peanuts
SPREAD tortilla with mayonnaise; top with remaining ingredients.

FOLD in opposite sides of tortilla, then roll up burrito-style.

Muffalletta Panini


1 Tbsp. chopped black olives
1 tsp. KRAFT Tuscan House Italian Dressing and Marinade
2 thin slices Italian bread
1 KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice
3 slices OSCAR MAYER Oven Roasted Turkey Breast
2 thin slices tomato
1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
HEAT panini grill.

COMBINE olives and dressing.

FILL bread slices with cheese, turkey, tomatoes and olive mixture. Spread outside of sandwich with mayo.

GRILL 5 min. or until golden brown.

Herbed Cheese & Turkey Baguette


1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 baguette (3 inch piece), partially split
6 slices OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast
1/4 cup baby spinach leaves
1 KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice
SPREAD mayo onto cut sides of baguette.

FILL with remaining ingredients.

Bistro Burger


1 lb. extra-lean ground beef
4 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices
4 onion slices (1/2 inch thick)
4 hamburger buns
1/4 cup KRAFT SANDWICH SHOP Horseradish Dijon Flavored Reduced Fat Mayonnaise
HEAT grill to medium-high heat.

SHAPE meat into 4 (1/2-inch-thick) patties.

GRILL 4 to 6 min. on each side or until done (160 degrees F). Top with cheese; grill 1 min. or until melted. Meanwhile, place onions and buns, cut-sides down, on grill; cook 1 to 2 min. or until onions are lightly browned and buns are lightly toasted, turning onions after 1 min.

SPREAD mayonnaise onto cut sides of buns; fill with cheeseburgers and onions.

Cheddar-Bacon BBQ Chicken Breast Sandwich


4 small boneless skinless chicken breasts (1 lb.)
1 small onion, cut into 1/2-inch thick slices
1/3 cup KRAFT THICK 'N SPICY Original Barbecue Sauce
8 slices Italian bread (each 1/4" thick), toasted
4 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices
HEAT grill to medium-high heat.

GRILL chicken and onions 8 min., turning onions frequently. Transfer onions to bowl. Turn chicken; grill 7 to 9 min. or until done (165F), turning occasionally.

CUT chicken into strips. Add barbecue sauce to onions; toss to coat.

FILL bread slices with chicken, cheese and onions.

Bacon Cheddar Melt


2 slices sourdough bread
2 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices
4 thin slices apple
2 tsp. KRAFT Real Mayo Mayonnaise
TOP 1 bread slice with 1 cheese slice and apples; cover with remaining cheese and bread slices.

SPREAD outside of sandwich with mayo.

COOK in skillet on medium heat 3 min. on each side or until golden brown on both sides.

Chicken Fajita Sandwich


1 flour tortilla (6 inch)
1/2 cup grilled cut-up mixed fresh vegetables (red peppers, yellow squash, mushrooms)
6 slices OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast
1 KRAFT DELI DELUXE Process Jalapeno American Cheese Slice
TOP tortilla with remaining ingredients; roll up

Herbed Cheese & Turkey Baguette


1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 baguette (3 inch piece), partially split
6 slices OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast
1/4 cup baby spinach leaves
1 KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice
SPREAD mayo onto cut sides of baguette.

FILL with remaining ingredients.

Serving Suggestion: Serve with a mixed green salad and cold glass of fat-free milk to round out the meal.

Classic Roast Beef with Bacon Cheddar


2 slices roast beef (2 oz.)
1 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slice
2 slices sourdough bread, toasted
1 tsp. GREY POUPON Dijon Mustard
1 piece leaf lettuce
2 slices tomato
STACK meat slices on microwaveable plate; top with cheese.

MICROWAVE on HIGH 20 sec. or until cheese is melted.

SPREAD toast slices with mustard; fill with lettuce, tomatoes and meat.

Peachy Keen Panini


1/4 cup drained canned sliced peaches (packed in lite syrup), finely chopped
1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
8 slices sesame semolina bread
4 KRAFT DELI DELUXE Process Jalapeno American Cheese Slices
12 slices OSCAR MAYER Oven Roasted Turkey Breast
4 tsp. olive oil
HEAT panini grill.

COMBINE peaches and salsa.

FILL bread slices with cheese, turkey and peach mixture to make 4 sandwiches. Brush outsides of sandwiches with oil.

GRILL 5 min. or until golden brown.

Special Extra: Stir 2 Tbsp. chopped cilantro into peach mixture before adding to sandwich filling.

Peach Cooler

3 cups seltzer
1 cup peach juice or nectar
1 cup sparkling white grape juice
4 slices fresh peach
2 tablespoons honey
Combine seltzer, peach juice (or nectar) in a pitcher. Add sparking white grape juice and honey; stir until the honey is dissolved. Divide among 4 ice-filled glasses. Garnish with peach slices.

Cranberry Razzy

1/2 cup fresh or frozen raspberries for garnish
2 cups cranberry-raspberry juice
2 cups seltzer
2 tablespoons lime juice, plus 4 wedges for garnish
6 ounces (3/4 cup) vodka
1. If using fresh raspberries, freeze them in a single layer for about 1 hour (or overnight) before proceeding with Step 2.

2. Combine cranberry-raspberry juice, seltzer, lime juice and vodka in a pitcher. Divide among 4 ice-filled glasses. Garnish with frozen raspberries and lime wedges.

Grilled Peaches & Angel Food Cake with Red-Wine Sauce

1 cup fruity red wine, such as Merlot or Shiraz
1 cup orange juice
2 tablespoons Triple Sec or other orange-flavored liqueur
2 tablespoons brandy
1-2 tablespoons sugar
2 teaspoons lemon juice
6 ripe but firm medium peaches, peeled and halved
6 slices angel food cake (1 inch thick)
1. Combine wine and orange juice in a small heavy saucepan. Bring to a boil over high heat and cook until reduced to 1/2 cup, 15 to 20 minutes.

2. Reduce heat to medium-low, stir in Triple Sec (or other orange liqueur), brandy and 1 tablespoon sugar. Simmer until the sugar dissolves and flavors combine, about 5 minutes. Remove from the heat and stir in lemon juice. Taste and stir in remaining sugar if needed for a pleasantly sweet but not cloying sauce.

3. Preheat grill to medium. Oil the grill rack (see Tip, below).

4. Brush peaches lightly with 2 tablespoons of the wine sauce, reserving the rest. Transfer the peaches and cake slices to the grill. Grill the cake over indirect heat or the coolest part of the grill until lightly toasted, about 1 minute per side. Grill the peaches over direct heat until softened and browned in spots, 3 to 5 minutes per side. In the last minute of grilling, brush the peaches with 2 tablespoons more of the wine sauce.

5. Arrange 1 cake slice and 2 peach halves on each dessert plate and drizzle with the remaining sauce. Serve hot or at room temperature.

To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)

Zucchini & Chicken Kabobs

1/3 cup bottled balsamic vinaigrette
2 Tbsp spicy brown mustard
4 skinned, boned chicken-breast halves, trimmed of visible fat, each cut in half lengthwise, then crosswise in 1 1/4-in.-wide pieces
1 each yellow squash and zucchini (about 6 oz each), halved lengthwise, then cut diagonally in 1/2-in.-wide pieces
8 10 to 12 in. skewers
Whisk vinaigrette and mustard in a medium bowl until blended. Remove 2 Tbsp and set aside. Add chicken and both squashes to bowl; toss to coat.

Heat barbecue grill. While grill heats, alternately thread chicken and squashes on skewers, leaving small spaces between food. Discard dressing in bowl.

Grill 4 to 6 in. from heat source 12 to 13 minutes, turning once, until chicken is cooked through and squashes are crisp- tender. Drizzle or brush with reserved 2 Tbsp dressing.

Summer Berries with White Chocolate Sauce

6 ounces fresh blackberries
6 ounces fresh blueberries
6 ounces fresh raspberries
4 whole fresh strawberries (halved lengthwise)
8 ounces heavy whipping cream
1 bean vanilla (split lengthwise)
8 ounces Green & Black's white chocolate (finely chopped)
Arrange all the berries in a single layer on a baking sheet making sure they are well spaced apart.

Cover with plastic wrap and freeze for 2 hours or until the berries are frozen.

Meanwhile place the cream in a heavy medium saucepan. Using a small sharp knife scrape the seeds from the vanilla bean into the cream. Add the bean to the cream.

Bring the cream to just below simmering over medium heat.

Place the chocolate in a bowl and pour the hot cream mixture over the chocolate. Discard the vanilla bean.

Let stand for 5 minutes to allow the chocolate to melt slightly then stir the cream mixture until the chocolate has melted completely and the sauce is smooth.

Arrange the berries on a serving platter or in individual bowls and pour the hot sauce over the frozen berries. Serve at once.

Oven-Fried Zucchini Sticks

Canola oil cooking spray
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons cornmeal
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds zucchini (about 3 medium), cut into 1/2-by-3-inch sticks
2 egg whites, lightly beaten
Preheat oven to 475°F. Coat a large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray. Bake on the center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 5 minutes more. Serve hot.

White Zinfandel Sangria

1 750-ml bottle of chilled White Zinfandel
1/2 cup peach schnapps
2 tablespoons Cointreau or other orange liqueur
2 tablespoons sugar
2 cinnamon sticks
1 lemon
1 orange
1 peach
1 10-ounce bottle of chilled club soda
Ice cubes
Mix first 8 ingredients in tall pitcher. Refrigerate at least 30 minutes to allow flavors to blend. Mix in club soda. Fill 6 wineglasses with ice cubes. Pour sangria over ice and serve.

Vanilla Ambrosia

1 jar (24 oz) refrigerated citrus salad in extra light syrup, drained
2 cups fresh pineapple chunks
1 cup seedless red grapes, halved
1/2 cup orange juice
1 tsp vanilla extract
1/2 cup miniature marshmallows
1/3 cup sweetened flaked coconut
Garnish: maraschino cherries
Put first 5 ingredients in a large bowl; toss gently to mix.

To serve: Add 1/4 cup marshmallows and 2 Tbsp coconut to fruit; toss to mix. Spoon into glasses or dessert bowls. Top with remaining marshmallows and coconut, then cherries.

Horchata (Mexican Milkshake)

1 cup raw long grain white rice
1/2 cup blanched whole almonds
2/3 cup sugar
1 teaspoon vanilla extract
1 pinch cinnamon, plus more for garnish
freshly ground nutmeg, optional
Combine rice, almonds, sugar, vanilla, a pinch of cinnamon and 4 cups water in a blender. Blend until the rice and almonds are completely pulverized, about a minute.

Strain through a mesh strainer. Serve over ice and garnish with cinnamon or freshly grated nutmeg.

Mint Chocolate Ice Cream Pie

32 mint creme–filled chocolate sandwich cookies
1/4 cup plus 2 Tbsp chocolate ice cream topping
8 cups (1/2 gal) mint chocolate chip ice cream

Coat a 9-in. pie plate with nonstick spray. Have ready a small ice cream scoop.

Crust: Pulse 16 cookies in food processor until fine crumbs. Add 1/4 cup topping; process until crumbs are moistened. Press on bottom and sides of pie plate. Freeze 30 minutes until firm.

Cut 8 cookies in half. Scoop 1/2 the ice cream into crust to cover, placing scoops close together. Scatter with cookie halves; press them slightly into ice cream. Freeze 1 hour or until firm.

Cut rest of cookies in halves or quarters. Top pie with scoops of remaining ice cream, then cookie pieces.

Spoon 2 Tbsp topping into a qt-size ziptop bag. Cut tip off 1 corner and pipe over pie. Freeze 3 hours or until firm.

Tropical Rum Punch

1 1/3 cups gold rum
1 1/3 cups frozen passion-fruit-flavored juice cocktail concentrate
1 cup mango nectar
1 cup guava nectar
2 tablespoons fresh lime juice
4 cups ice cubes
6 fresh pineapple wedges
Mix gold rum, passion-fruit concentrate, mango nectar, guava nectar, and 2 tablespoons lime juice in pitcher. Taste, adding more lime juice, if desired. Add ice cubes and stir well to blend. Pour punch into 6 glasses. Garnish with fresh pineapple wedges and serve.

Strawberry-Lemon Punch

1 can (12 ounces) frozen pink lemonade concentrate
1 pint (2 ounces) ripe strawberries, reserve 8 with tops for garnish, rinse and hull the rest (2 cups)
6 1/4 cups cold water
1 quart ginger ale
Garnish: whole strawberries
Process lemonade concentrate, hulled strawberries and 1 cup of the water in blender or food processor until berries are liquified.

Pour lemonade mixture into punch bowl. Stir in remaining 5 1/4 cups cold water. Gradually stir in ginger ale. Serve over ice. Garnish with berries.

Key Lime Ice

1 cup sugar
2 teaspoons freshly grated lime zest
1/3 cup bottled Key-lime juice or fresh lime juice
2 1/2 cups boiling water
1 cup nonfat or low-fat plain yogurt
1. Combine sugar, lime zest and lime juice in a heatproof bowl. Add boiling water and stir until the sugar has dissolved. Cover and refrigerate until chilled, about 1 hour or overnight.

2. Add yogurt to the lime mixture and whisk until smooth. Pour into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

3. Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

Raspberry Spritzer

2 cups seltzer
2/3 cup frozen raspberries
2 sprigs fresh mint
3 ounces raspberry-flavored syrup or Chambord
Ice cubes
Combine seltzer, raspberries, mint and raspberry-flavored syrup (or Chambord) in a small pitcher. Pour over ice.

Fruity Sangria

2 fresh peaches, peeled and sliced, or 2 cups frozen unsweetened peach slices, thawed
1 cup sliced strawberries or frozen unsweetened whole strawberries, thawed
1 orange, halved and thinly sliced
1 lemon or lime, sliced
1 1-liter bottle carbonated water (club soda), chilled
2 cups dry white wine, chilled
1/2 cup orange juice, chilled
1/2 cup low-calorie cranberry juice, chilled
Place peach slices, strawberries, orange slices, and lemon or lime slices in a large punch bowl. Pour carbonated water over fruit; add wine, orange juice, and cranberry juice. Stir gently to combine.

To serve, ladle some of the fruit into glasses; ladle wine mixture over fruit. Makes 14 (6-ounce) servings.

Make-Ahead Tip: Slice strawberries, orange, and lemon or lime; cover and chill up to 4 hours.

Monday, June 7, 2010

Greek Iced Coffee

2 teaspoon(s) instant coffee
1 1/2 teaspoon(s) sugar
2 ice cubes
1/4 cup(s) cold water
1/3 cup(s) chilled milk


Place instant coffee, sugar, ice cubes and water in a jar with a tight-fitting lid; shake vigorously for 30 seconds, or until frothy. Stir in milk.

Rhode Island Iced Coffee

1 part coffee liqueur
1 part vodka
1/2 part brandy
2 parts cream
Old-fashioned glass


Shake with ice and strain over ice.

Vietnamese Coffee Sundaes with Crushed Peanut Brittle

1 cup(s) sugar
1 tablespoon(s) sugar
1/2 cup(s) water
1 cup(s) unsalted roasted peanuts
1/2 teaspoon(s) cinnamon
1 teaspoon(s) kosher salt
3/4 cup(s) sweetened condensed milk
2 tablespoon(s) instant coffee mixed with 1 1/2 teaspoons of hot water
1/2 cup(s) heavy cream
2 pint(s) vanilla ice cream


Lightly grease a baking sheet. In a small saucepan, combine 1 cup of the sugar with the water and bring to a boil. Cook over moderately high heat, undisturbed, until an amber caramel forms, about 12 minutes. Remove the saucepan from the heat and stir in the roasted peanuts, cinnamon, and salt until the peanuts are evenly coated. Scrape the caramel mixture onto the prepared baking sheet and spread in an even layer. Let stand until the brittle is hardened, about 20 minutes.
Break off 4 medium-size pieces of peanut brittle. Place the remaining brittle in a resealable plastic bag and roll with a rolling pin to crush the brittle into small pieces.
In a medium bowl, whisk the sweetened condensed milk with the dissolved instant coffee. In another medium bowl, using an electric mixer, beat the heavy cream with the remaining 1 tablespoon of sugar at high speed until softly whipped.
Scoop the ice cream into 4 bowls and drizzle with the milky coffee. Sprinkle with the crushed peanut brittle and top with a generous dollop of whipped cream. Garnish with the reserved pieces of peanut brittle and serve at once.

Vodka Espresso Cocktail

1 ounce(s) premium vodka (or tequila, if you prefer)
1 ounce(s) cold espresso
1/2 ounce(s) Tia Maria
1/2 ounce(s) Kahlúa Especial


To prepare drink: Pour ingredients into a shaker filled with ice. Shake and strain into a martini glass (or three shot glasses).
To serve (optional): Rub the pith of an orange along the rim of each glass. Dip rim into cocoa powder spiked with a dash of cayenne pepper; tap glass to remove excess. Pour drink.

White Spiced Coffee

U.S. Metric Conversion chart

3 cup(s) whole milk
1 cup(s) whole organic coffee beans, lightly cracked
1 1/2 stick(s) (3 inches long) cinnamon sticks
4 whole(s) green cardamom pods
1/4 cup(s) honey
2 tablespoon(s) dark rum, such as Mount Gay, optional


Place the milk and crushed coffee beans in a saucepan. Heat the mixture to a simmer over medium-high heat, about 7 minutes. Immediately remove from the heat and let the beans steep in the milk for 15 minutes.
Strain the coffee mixture and transfer to the jar of a blender. Discard the crushed coffee beans. Add the cinnamon sticks, cardamom, and honey to the steeped milk and blend on high speed until the spices are coarsely ground, about 30 seconds.
Strain the liquid back into the saucepan and discard the ground spices. Rewarm the spiced coffee over medium-high heat until the liquid is hot and steaming. Add rum, if desired. Pour into warmed coffee mugs, and serve hot.

Iced Irish Coffee

U.S. Metric Conversion chart

3 cup(s) heavy or whipping cream
7 tablespoon(s) sugar
1 cup(s) Irish whiskey
6 cup(s) rich, hot brewed coffee
Grated nutmeg or ground cinnamon (optional), for garnish


In a large mixing bowl, beat cream and 3 tablespoons sugar until very soft peaks form (consistency should be just pourable). Cover and refrigerate until ready to serve.
Heat 8 wineglasses by pouring very hot water into them. Drain water; add 2 tablespoons whiskey to each glass.
Stir remaining 4 tablespoons sugar into coffee until dissolved. For each drink, fill glass with coffee to within 1 1/4 inch from top. Hold large spoon upside down over top of glass; gradually pour whipped cream over back of spoon onto coffee (cream should float on top, about 1 inch thick). Sprinkle with nutmeg or cinnamon, if desired.

Friday, June 4, 2010

Mango Pops

the flesh of 1 ripe mango
1 cup vanilla yogurt
the juice of half a lime and a few scrapings of its zest
2 tablespoons (more or less) sugar
1/4 teaspoon vanilla


Whir all the ingredients in a blender until smooth.
Taste the mixture for sweetness: it should taste sweeter than you want the finished popsicle to taste, since freezing will dull the sweetness a bit. Add more sugar if it needs it, or a bit more limejuice or zest if the flavors aren't smacking you in the head with their vibrant excellence.
Pour into popsicle molds and freeze for 4 hours.

Chunky Peach Popsicles

Recipe Ingredients
1 1/4 pounds ripe peaches (3-4 medium), halved and pitted
Juice of 1 lemon
1/4 cup freshly squeezed orange juice
1/4 cup sugar , or to taste
1/4 teaspoon vanilla extract

Recipe Directions
Coarsely chop peaches in a food processor. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor. Puree until smooth. Add to the bowl with the chunky peaches and stir in vanilla.
Divide the mixture among twelve 2-ounce or eight 3-ounce freezer-pop molds (or small paper cups). Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.

Blueberry Ice Popsicles

2 cups (1 pint) fresh blueberries
1/2 cup sugar
1 cup water
1 teaspoon lemon juice


Stir first 3 ingredients in a pan over medium-high heat until sugar dissolves. Bring to a boil, stirring occasionally, until berries have burst, about 5 minutes.

Mix in lemon juice. Cool to room temperature, then pour into molds and freeze.

Creamy Orange Popsicles

1 cup plain yogurt
1 (12-ounce) can partly thawed orange juice concentrate
2 teaspoons vanilla


Stir together all ingredients in a large bowl, then pour into molds and freeze.

Cherry-Lime Slush

4 cups cherries (1 1/2 to 2 pounds), washed
12 ounces frozen limeade
1 tray of ice cubes
1 cup sparkling water


Together, you and your child can stem and pit the cherries.

In a blender, purée the cherries with limeade and ice cubes until smooth. Transfer to a bowl, then stir in sparkling water.

Spoon mixture into 5-ounce paper cups and freeze until firm but not solid, about 2 hours, stirring occasionally.

Watermelon Granita

4 cups of cubed, seedless watermelon
1/2 cup sugar
Juice from one lime
1 tablespoon of freshly grated ginger root (optional)


In the bowl of a food processor (or a blender), pulse watermelon, sugar and lime juice until smooth. If using, place grated ginger in a paper towel and squeeze juice into the puree. Pulse again to blend.
Place a fine-mesh strainer over a large bowl and pour watermelon mixture through it, pressing on the solids to extract every last bit of juice into the bowl. Discard (or eat solids) and pour the juice into a 9x13 inch pan, and place in the freezer.
After one hour scrape mixture with a fork. Repeat hourly for the next three hours which will give the granita a fluffy, granular texture. Spoon into small bowls and serve.

Homemade Snow Cones

Snow Cone Syrup

2 cups sugar
3/4 cup water
1 package unsweetened Kool-Aid, any flavor

Place the sugar and water in a medium pan and bring to a full boil. Remove from heat and stir in the Kool-Aid. Cool to room temperature, then place in the refrigerator until chilled. Pour over crushed iced.

Snow Cone Syrup Two

4 ounces of sweetened flavored drink mix powder
3/4 cup hot water

Mix the water and the drink mix. Cool and drizzle over crushed ice.

Strawberry and Watermelon Popsicles

2 oz or 1/4 cup superfine sugar
1/4 cup water
9 oz strawberries
9 oz watermelon flesh, cubed and deseeded


Put the sugar and water into a small saucepan and boil until syrupy (about 3 minutes). Allow to cool.
Puree the strawberries and sieve to get rid of the seeds. Puree the watermelon and mix with the pureed strawberries and cooled syrup.
Pour the mixture into popsicle molds and freeze.

Strawberries-and-Cream Parfaits

1/4 cup quick-cooking tapioca
3 cups low-fat milk or unsweetened plain soymilk
1/2 cup maple syrup
1 large egg , lightly beaten
1 1/2 teaspoons vanilla extract
2 pints strawberries , hulled and sliced
1/2 cup whipping cream
6 sprigs fresh mint for garnish

Recipe Directions
Grind tapioca in a blender or coffee grinder until it is a fine granular powder.
Whisk milk (or soymilk), maple syrup, egg and the tapioca in a small heavy saucepan. Cook over medium-high heat, whisking constantly, until the mixture comes to a full boil. Remove from the heat, stir in vanilla and transfer to a medium bowl. Place plastic wrap directly on the surface. Refrigerate until chilled, about 3 hours or overnight.
Whip cream using an electric mixer or whisk in a chilled bowl until soft peaks form. Fold the whipped cream into the tapioca mixture using a rubber spatula.
Spoon 1/4 cup strawberries into each of six 8-ounce parfait glasses or wineglasses. Top each with 1/3 cup tapioca cream. Repeat with another layer of strawberries and tapioca cream. Garnish with the remaining berries and a sprig of mint.

Strawberry-Rhubarb Crisp

For filling
1 1/4 pounds fresh rhubarb, stalks cut crosswise into 1-inch slices (4 cups)
2 cups sliced fresh strawberries (10 ounces)
1 1/2 cups sugar
2 tablespoons tapioca

For topping
2 cups flour
2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1 stick cold butter, cut into 1/2-inch cubes
1/2 cup whole milk


Preheat oven to 350 degrees.
For the filling: In a bowl, stir together rhubarb, strawberries, sugar, and tapioca and let stand 1 hour at room temperature, stirring occasionally, so the tapioca can soften. Pour mixture into a 9-inch glass pie plate.
For the topping: In a bowl, stir together flour, baking powder, sugar, and salt. Cut in butter with a pastry blender or a fork, then stir in milk. (Topping will be crumbly, with some clumps).
Crumble topping over rhubarb mixture, then put pie plate on a baking sheet to catch any drips. Bake crisp until fruit is bubbling and top is lightly browned, about 55 minutes. Serve warm, with ice cream

Cherry Pie

4 cups cherries (1 1/2 to 2 pounds), washed
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon almond extract
2 frozen 9-inch pie crusts
2 tablespoons salted butter, cut into bits


Preheat the oven to 400 degrees.

Together, you and your child can stem and pit the cherries.

Measure out the sugar, cornstarch, and almond extract, then ask your child to add these to the cherries and gently stir together.

Let one pie crust thaw for 10 minutes, then have your helper prick the bottom of it all over with a fork. Bake this crust for 8 minutes, then remove from the oven and cool for 5 minutes.

Meanwhile, remove the other crust from the freezer and have your child pick off the fluted rim; this will be your top crust. Let it thaw for 10 minutes. Then your helper can cut a few 1-inch vent holes, using a butter knife or cookie cutter.

When the bottom crust has cooled, pour in the filling and dot with butter. Let your sous-chef carefully invert the top crust, still in the pan, onto the filling and lift the pan off. Place the pie on a foil-covered baking sheet and bake until the filling bubbles and the crust is golden brown, about 40 minutes. After 30 minutes, check to see if the crust is getting too brown; if it is, cover pie with an aluminum-foil tent. Let cool about 15 minutes before serving.

Fruit Crumble

Recipe Ingredients
1 1/4 cups fresh or frozen fruit
1 1/2 teaspoons sugar
4 teaspoons all-purpose flour , divided
1 1/2 teaspoons orange juice
1/4 cup old-fashioned oats
3 tablespoons chopped almonds
4 teaspoons brown sugar
Pinch of cinnamon
1 tablespoon canola oil

Recipe Directions

Preheat oven to 400°F. Combine fruit with sugar, 1 1/2 teaspoons flour and orange juice. Divide between two 6-ounce ovenproof ramekins. Combine oats, almonds, brown sugar, the remaining 2 1/2 teaspoons flour and cinnamon. Drizzle with oil and stir to combine. Sprinkle over the fruit mixture. Place the ramekins on a baking sheet and bake until the fruit is bubbling and the topping is golden, 20 to 25 minutes.

Frozen Berries with Hot White Chocolate Sauce

1 1/4 cups mixed berries (such as blackberries, raspberries, blueberries, strawberries and red currants)
2 oz white chocolate, chopped into small pieces
1/4 cup heavy cream


To freeze the berries, line a rimmed baking sheet with baking parchment or waxed paper and arrange the berries in a single layer. When they are frozen, transfer to small freezer bags. They will last for 1 month and are also good in smoothies.
Take the berries out of the freezer and divide between two bowls. Allow them to defrost slightly at room temperature, for about 10 minutes.
Put the chocolate and cream in a microwaveable bowl and cook for 10 seconds, stir, and repeat heating and stirring until chocolate has just melted (it will take 4 to 5 blasts) and you have a smooth sauce.
Alternatively put the cream and chocolate in a small heatproof bowl over a pan of simmering water and stir continuously until the chocolate has just melted.
Pour the hot sauce immediately over the berries and serve at once.