Pumpkin Fudge

Ruth's Mazola Buns

Total Time: 57 mins Preparation Time: 45 mins Cook Time: 12 mins

Ingredients

• 5 cups very warm water
• 4 eggs, beaten
• 2/3 cup sugar
• 1 cup corn oil
• 2 tablespoons salt
• 4 tablespoons yeast
• 10 -12 cups flour

Recipe

• 1 Mix together water, sugar, oil and yeast in your mixing bowl.
• 2 Add about 4 cups of flour, then the beaten eggs and salt.
• 3 Then add the remaining flour, the last two cups a little at a time until the dough is the right texture and easy to handle: you may not use all the flour.
• 4 I let my bosch knead the dough a few minutes.
• 5 If hand kneading, turn onto floured surface and knead until smooth.
• 6 Place in a large covered mixing bowl which as a little oil in it and let rise to double in size.
• 7 Punch down and form into buns, placing them on greased baking sheets.
• 8 Cover with a clean teatowel and plastic sheet and let rise again.
• 9 Bake at 375 degF for about 10-12 minutes.
• 10 Remove from pans and let cool on baking racks.
• 11 If you plan to freeze them, make sure that they are cold before putting them in the plastic bags.
• 12 Enjoy!

Strawberry-Rhubarb Crisp With Ginger-Oat Crust

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 1/2 cups sugar
• 1 cup flour, all-purpose, divided
• 3 tablespoons flour, all-purpose, divided
• 1 tablespoon cornstarch
• 1/2 teaspoon salt, divided
• 4 cups strawberries, quartered if vaery large
• 4 cups rhubarb, sliced, 1/2 inch
• 1 tablespoon lemon juice
• 1 cup oats, old-fashioned rolled (not quick cook)
• 3/4 cup walnuts, finely chopped
• 1/2 cup brown sugar, packed
• 1/3 cup ginger, crystallized, chopped
• 1/4 teaspoon ginger, ground
• 1/2 cup butter, unsalted, melted
• powdered sugar

Recipe

• 1 Heat the oven to 375.
• 2 In a large bowl stir together the sugar, 3 tablespoons of flour, cornstarch, and 1/4 teaspoon salt until blended. Add strawberries, rhubarb, lemon juice; toss to coat.
• 3 Place in a 13x9 inch glass baking dish.
• 4 In a medium bowl, stir remaining 1 cup of flour, oats, walnuts, brown sugar, crystallized ginger, ground ginger, nad remaining 1/4 teaspoon salt until combined.
• 5 Stir in melted butter until moistened; srpinkle over fruit.
• 6 Bake 40-45 minutes or until topping is a golden brown and fruit is bubbly. Cool 20 to 30 minutes; serve warm.
• 7 Optional: Sprinkle with powdered sugar before serving.

Strawberry-Sour Cream Crepes

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 3 eggs
• 1 cup milk
• 2/3 cup water
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 tablespoons unsalted butter, melted
• 2 cups sour cream or 2 cups plain yogurt
• 1/3 cup sugar
• 2 cups sliced fresh strawberries
• powdered sugar

Recipe

• 1 Crepes:.
• 2 Beat the eggs and add to the milk and water.
• 3 Sift flour with the salt and gradually add to the egg and milk mixture.
• 4 Add the melted butter and blend thoroughly.
• 5 If mixing by hand, strain the batter through a sieve to remove any lumps.
• 6 Allow to stand for at least an hour before using. If too thick, add a little more water and mix well.
• 7 Pour one or two tablespoons of the batter (depending on the size of the pan) in the center of a hot, lightly oiled frying pan. Tip the pan to spread the batter and cook until the top is dry. Turn over and cook for 15 seconds on the other side. Makes 12.
• 8 Filling:
• 9 Beat together the sour cream or yogurt with the sugar and set aside.
• 10 Fold in the strawberries.
• 11 Fill each crepe with the mixture and fold over.
• 12 Sprinkle with powdered sugar and serve.

Strawberry-Rhubarb Pie

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1 (15 ounce) package refrigerated pie crusts
• 3 cups fresh rhubarb, pieces (can use frozen)
• 3 cups fresh strawberries, quartered (about 1 pound)
• 1 cup sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon milk
• 1 teaspoon sugar
• vanilla ice cream (optional)

Recipe

• 1 Combine 1 cup sugar with cornstarch; set aside.
• 2 Heat oven to 375 degrees.
• 3 Fit one of the pie crusts into a 9-inch pie plate.
• 4 Set aside.
• 5 In large bowl, toss rhubarb, strawberries, sugar-cornstarch mixture and lemon juice.
• 6 Let stand 5 minutes.
• 7 Pour strawberry mixture into crust-lined pie dish, leveling slightly.
• 8 Using a knife or pizza cutter, cut remaining crust into 1-inch strips.
• 9 Interweave into a lattice pattern.
• 10 Crimp strip edges with bottom crust to seal.
• 11 Brush crust with milk, then sprinkle with sugar.
• 12 Bake at 375 degrees for 50 minutes, covering edge of pie with foil if browning too quickly.
• 13 Cool to room temperature.
• 14 Serve slightly warm with ice cream, if desired.

Strawberry-Rhubarb Compote

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 lbs strawberries, halved if large
• 1 lb rhubarb, cut into 3/4 ", pieces
• 3/4 cup sugar
• 3 tablespoons crystallized ginger, minced
• 1 tablespoon fresh lime juice
• 3/4 teaspoon lime zest

Recipe

• 1 Place 1 1/2 pounds strawberries and rhubarb in medium pot.
• 2 Mix in sugar, ginger, lime juice, and peel.
• 3 Cook over high heat until sugar dissolves, stirring often.
• 4 Boil 4 minutes, stirring often.
• 5 Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes.
• 6 Remove from heat.
• 7 Stir in remaining strawberries.
• 8 Cool.
• 9 Chill until cold at least 1 hour and up to 1 day.

Spinach and Mandarin Orange Salad With Poppyseed Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 4 cups baby spinach leaves
• 1 (11 ounce) can mandarin oranges, drained
• 1 (6 ounce) can sliced water chestnuts, drained
• 1/2 cup mayonnaise
• 1/2 cup plain yogurt
• 3 tablespoons poppy seeds
• 4 tablespoons honey

Recipe

• 1 Make your dressing first:.
• 2 Add equal parts yogurt, mayonnaise and mix well.
• 3 Add the honey and mix inches Adjust this to your tastes. It is generally lightly sweet and rounds out the flavors of the mayo and yogurt.
• 4 Add the poppy seeds, mix in (if you don't have seeds, don't sweat it, they give a bit of texture but I have wanted this salad and run out and it is fine without it -- )
• 5 Salad:
• 6 Either mix the spinach, sliced water chestnuts and mandarin oranges, or make this directly on the plate. I usually break the water chestnuts because about a 1/2 slice and one mandarin orange plus a fork full of spinach leaves seems to be about perfect.
• 7 Top with the dressing.
• 8 See! Isn't that easy? Five minutes!

Strawberry-Rhubarb Cobbler

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• 1 pint strawberry, sliced
• 4 cups rhubarb
• 2 tablespoons lemon juice
• 1 cup sugar
• 1/3 cup cornstarch
• 3 cups flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter
• 1 cup sour cream
• 2 eggs
• 3 tablespoons milk
• 1 teaspoon vanilla
• 1/3 cup sugar
• 1/2 cup sliced almonds

Recipe

• 1 In 3-qt saucepan, combine strawberries and rhubarb. Cook over medium heat until mixture comes to a full boil (10-15 minutes). Reduce heat to low. Cover, continue cooking 5 minutes. Stir in lemon juice.
• 2 In small bowl, combine 1 cup sugar and cornstarch. Stir into fruit mixture. Cook over medium heat, stirring occasionally, until mixture thickens and just comes to a boil. Boil 1 minute; cool.
• 3 Heat over to 350.
• 4 In large bowl, combine flour, sugar, baking powder, baking soda, and salt; cut in butter until crumbly.
• 5 In medium bowl, combine all remaining cake ingredients; beat with wire whisk until smooth. Stir sour cream mixture into flour mixture just until moistened.
• 6 Spread half of batter on bottom of greased 13x9x2 aluminum baking pan. Spread with cooled fruit mixture.
• 7 Drop remaining batter by spoonfuls over fruit filling. Sprinkle with sugar and sliced almonds.
• 8 Bake for 55 to 70 minutes or until toothpick inserted in center comes out clean.
• 9 Serve warm or cool with half-and-half or ice cream.

Swedish 1-2-3 Vinegar

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• 3 cups water
• 2 cups sugar
• 1 cup white wine vinegar
• 1 carrot, peeled and sliced
• 1 onion, sliced
• 5 white peppercorns
• 2 bay leaves, preferably fresh
• 2 allspice berries

Recipe

• 1 Combine all the ingredients in a saucepan and bring to boil over medium heat.
• 2 Stir until all the sugar is completely dissolved.
• 3 Remove from heat and let cool.
• 4 Pour the cooled vinegar into a jar, seal and refrigerate.
• 5 Allow to marinate six hours, or overnight.

Streusel Baked Pears

Total Time: 15 hrs 40 mins Preparation Time: 15 hrs Cook Time: 40 mins

Ingredients

• Servings: 8
• 8 ounces plain yogurt
• 2 tablespoons honey
• 1 cup quick oats
• 1/2 cup brown sugar, firmly packed
• 2 tablespoons all-purpose flour
• 1 teaspoon ground allspice
• 6 tablespoons unsalted butter
• 1/4 cup almonds, chopped
• 4 firm pears

Recipe

• 1 Heat oven to 350 degrees.
• 2 Spray 13x9 baking pan to prevent sticking.
• 3 In a small bowl, combine yogurt and honey. Cover and chill.
• 4 In medium bowl, combine oats, brown sugar, flour and allspice.
• 5 Cut in butter until mixture is crumbly.
• 6 Stir in nuts.
• 7 Cut pears in half lengthwise.
• 8 Using a small spoon or fruit baller, remove seeds and stem.
• 9 Place pears cut side down on baking sheet and bake 15-20 minutes just until pears start to soften.
• 10 Turn pears over and spoon oat mixture over pears.
• 11 Bake 20-25 minutes until topping is light golden brown.
• 12 Cool pears 5 minutes before serving.
• 13 Serve with yogurt sauce drizzled over the top.

Swamp and Gator Food

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1/4 cup baking cocoa (MUD)
• 1/2 cup milk, with
• green food coloring (SWAMP WATER)
• 2 cups sugar (CRUSHED BONES)
• 1/2 cup butter (FAT)
• 2 cups rolled oats (EVERGLADES GRASS)
• 1/2 cup peanut butter (SQUASHED MOSQUITOES)

Recipe

• 1 Heat the mud, swamp water, crushed bones, fat, grass and squashed mosquitoes in a saucepan.
• 2 Boil for three minutes, stirring constantly.
• 3 Remove from heat and drop by spoonfuls onto waxed paper.
• 4 Let cool until firm.
• 5 Eat while watching the Gators play football on T.V.

Sauteed Spanish Green and Yellow Beans

Sauteed Sugar Snap Peas

Strawberry-Yogurt Dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 3 cups plain fat-free yogurt
• 3 cups strawberries, halved
• 1/2 cup honey
• 6 whole strawberries, for garnish

Recipe

• 1 Place ingredients in food processor until just blended.
• 2 There should be discernable strawberry bits left in the dip.
• 3 Chill until ready to serve.
• 4 Garnish with fresh, whole strawberries.

Spinach and Peanuts

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 16 ounces spinach leaves, well cleaned, could use thawed frozen
• 1/4 cup shredded coconut
• 1/4 cup peanuts, chopped finely
• salt, to taste
• pepper, to taste

Recipe

• 1 Melt butter in a large skillet over medium-high heat.
• 2 Add spinach and cook and stir until wilted.
• 3 Stir in the coconut and finely chopped peanuts; heat through.
• 4 Add salt and pepper to taste (if using salted peanuts, use salt sparingly).

Rose Tobacco (Oregon Trail Rose Candy)

Total Time: 1440 hrs 5 mins Preparation Time: 5 mins Cook Time: 1440 hrs

Ingredients

• 2 cups loosely packed fresh pesticide-free rose petals
• 1 cup packed light brown sugar
• 3 tablespoons brandy

Recipe

• 1 Alternate layers of brown sugar and rose petals in the jelly jar, beginning with brown sugar.
• 2 Pour the brandy over, put the lid on, and put it in the fridge for at least a couple of months.
• 3 I don't recall if the gift shop version had brandy or other liquid added into the jar, but I believe that my having used liquid worked very well and I wouldn't make the rose tobacco without it.

R. W. McQuarters' Grilled Salmon With Honey-Soy Glaze and Grille

Spinach and Mushroom Pancakes

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3/4 cup whole wheat flour
• 3/4 cup skim milk
• 1/4 teaspoon white pepper powder
• 1/4 teaspoon carom seeds
• salt
• 1/2 cup oil
• 2 tomatoes, slices
• 100 g button mushrooms
• 1 onion, medium-sized
• 2 bundles spinach leaves, medium-sized
• 6 -8 colves garlic
• 1/4 teaspoon white pepper powder
• salt
• 1 teaspoon oil

Recipe

• 1 Peel and finely chop onion and garlic.
• 2 Wash and wipe mushrooms with a kitchen towel, chop and grind them.
• 3 Clean, wash, drain and chop the spinach leaves thoroughly.
• 4 Heat oil.
• 5 Add onion and saute.
• 6 Add ground mushrooms and saute.
• 7 When all the moisture dries up, add the chopped spinach and cook.
• 8 Ass salt and white pepper powder and mix.
• 9 Add garlic and continue to cook.
• 10 Place flour in a pan, add milk and beat well to form a smooth batter of pouring consistency.
• 11 Add salt, white pepper powder and carom seeds.
• 12 Whisk well.
• 13 Heat a six-inch non-stick pan.
• 14 Grease it with a little oil.
• 15 Pour half-a-ladle of batter and spread into a round shape.
• 16 Cook for half a minute on medium heat, turn over and cook slightly.
• 17 Spread a portion of cooked spinach on three-fourth portion of pancake.
• 18 Roll it ensuring that the filling does not spill out.
• 19 Cook rest of the pancakes in similar way.
• 20 Serve immediately.

Pumpkin Fudge

Strawberry/Rhubarb Jam/Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 cups rhubarb, finely chopped
• 2 cups strawberries, finely chopped
• 8 ounces crushed pineapple
• 2 cups sugar
• 3 ounces strawberry Jell-O gelatin dessert

Recipe

• 1 In a saucepan add rhubarb, strawberries, pineapple and sugar. Stir all together.
• 2 Bring to boil and then reduce heat to a simmer for 20 minutes, stirring occasionally.
• 3 Remove from heat and add box of jell-o, stirring thoroughly to incorporate.
• 4 Cool and then store in a few smaller containers.
• 5 Keep refrigerated for up to two weeks or frozen for up to 3 months.

Sauteed Spinach and Grape Tomatoes

Strawberry-Rhubarb Creme Brulee

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 1 lb strawberry, washed and quartered
• 1 lb rhubarb, washed trimmed & cut into 1/4 inch
• 6 tablespoons granulated sugar
• 5 large egg yolks, fresh
• 1/2 cup granulated sugar
• 1 3/4 cups heavy cream
• 1 vanilla bean
• superfine sugar or sugar, in the raw as needed

Recipe

• 1 Preheat oven to 375 degrees F.
• 2 Arrange the rhubarb in a buttered baking dish and bake uncovered for 45 minutes, stirring occasionally. Add the strawberries and bake for 15 minutes longer. When done, transfer the fruit to a bowl and stir in the 6 tablespoons of granulated sugar. Set aside to cool.
• 3 When the fruit is cool, pre-heat the oven to 325 degrees F.
• 4 In a bowl, whisk the egg yolks and the 1/2 cup of granulated sugar to a ribbon stage. In a small saucepan, add the cream and split the vanilla bean, scrape out the seeds and add the pod and the seeds to the pan. Over moderately high heat, scald the cream and vanilla. In a stream, whisk into the egg yolk. Strain the custard into a pitcher.
• 5 Fill 8 ramekins halfway with the fruit and then cover with the custard. Place the ramekins in a roasting pan and pour enough hot water to reach halfway up the outside of each ramekin. Cover loosely with foil and bake for about 1 hour to 1 hour and 15 minutes or until custard is set. When finished, remove ramekins from the pan and cool on wire racks. Cool in the refrigerator until chilled, about 4 hours.
• 6 Just before service, cover each custard with the raw sugar and, using a torch, caramelize each dessert. If you don't have a torch, you can place them under the broiler. Serve and enjoy.

Slowcooker Turkey Chili

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• 3/4 lb lean ground turkey
• 1/2 cup diced bell pepper (yellow & orange)
• 1 tablespoon olive oil
• 1 (28 ounce) can diced tomatoes
• 1 (19 ounce) can red kidney beans (I use chili style)
• 1 2/3 cups navy beans
• 1 2/3 cups black beans
• 1 2/3 cups pinto beans
• 1 cup corn
• 1/4-1 teaspoon ground red chili pepper

Recipe

• 1 Saute turkey & peppers in olive oil.
• 2 Add all ingredients to 5 quart slow cooker.
• 3 Cook on low 6 - 8 hours, or high about 4 hours.
• 4 If chili is too thick, add a 6 oz tin of tomato sauce, or some V8 juice.
• 5 This freezes well.

Swedish Almond Toasts

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 2 large eggs
• 1 tablespoon instant coffee
• 1/4 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1/2 cup almonds, blanched and finely chopped

Recipe

• 1 Heat oven to 350F and lightly butter and flour a large baking sheet.
• 2 Stir the eggs, instant coffee, and vanilla in a small bowl until well blended, set aside.
• 3 Mix the flour, baking powder and salt in a medium bowl, set aside.
• 4 Beat the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
• 5 Beat in the egg mixture.
• 6 Gradually add the flour mixture, beating well after each addition.
• 7 Stir in the almonds.
• 8 Divide the dough into 2 equal portions.
• 9 On a lightly floured surface, shape the dough into 2 logs, each 8 inches long, 2 inches wide and 1 inch thick.
• 10 Place the 2 logs 2 inches apart on the prepared baking sheet.
• 11 Bake for 30-40 minutes until lightly browned.
• 12 Set the baking sheet on a wire rack to cool for 10 minutes.
• 13 Remove the logs from the baking sheet and place on a cutting board.
• 14 Using a serrated knife, cut each log diagonally into 3/4 inch thick slices.
• 15 Place the slices upright and 1/2 inch apart on the baking sheet.
• 16 Bake for 20 minutes or until slightly dry.
• 17 Remove the toasts from the baking sheet.
• 18 Cool completely on the wire rack.
• 19 Store in a tightly covered container.

Swamp Water

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 2 cups cold milk
• 1 (85 g) package blackberry Jell-O
• 2 1/2 cups vanilla ice cream or 2 1/2 cups frozen yogurt

Recipe

• 1 Pour milk in blender.
• 2 Add jello powder and ice cream; put lid on blender.
• 3 Blend at high speed 30 seconds or until smooth.
• 4 Pour into glasses and serve immediately.
• 5 For a "frosty" look, freeze glasses for 1/2 hour before serving.

Swedish Cream

Total Time: 4 hrs 50 mins Preparation Time: 10 mins Cook Time: 4 hrs 40 mins

Ingredients

• Servings: 6
• 1 cup heavy cream
• 3 tablespoons water
• 1/2 cup sugar
• 1 cup sour cream
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup frozen berries, thawed

Recipe

• 1 1. Combine the cream, water, sugar, and gelatin in a saucepan over low heat. Stir constantly until the gelatin has dissolved. Remove from the heat and let cool slightly until thickened, about 10 minutes; it should be the consistency of beaten eggs. Fold in the sour cream, vanilla extract, and almond extract. Pour into a mold, cover, and refrigerate until set, at least 4 hours, preferably overnight.
• 2 2. Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour berries over top.

Spinach and Mushroom Salad With Citrus Vinaigrette

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1/3 cup olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• 2 tablespoons cider vinegar
• 1 crushed garlic clove
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon dried basil
• 1/8 teaspoon dried oregano
• 8 mushrooms, sliced
• 6 cups fresh Baby Spinach
• 8 -10 grape tomatoes, halved
• 1/2 red onion, sliced thin
• 4 slices bacon, cooked and crumbled

Recipe

• 1 Mix all dressing ingredients together and refrigerate for flavors to develop.
• 2 Add mushrooms to dressing and toss to coat.
• 3 Refrigerate mushroom mixture for at least 30 minutes.
• 4 Just before serving, place spinach in a salad bowl with tomatoes and onions; add mushroom mixture and toss together.
• 5 Top with crumbled bacon.

Strawberry-Rhubarb Chiller Pie

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 10
• 3 1/2 cups rhubarb, chopped
• 1/2 cup sugar
• 1 (6 ounce) package strawberry gelatin
• 1 (8 ounce) can crushed pineapple in juice
• 1 cup strawberry, chopped
• 1/4 teaspoon almond extract
• 4 ounces frozen whipped topping, thawed
• 9 ounces graham cracker pie crust

Recipe

• 1 In a medium saucepan, combine rhubarb and 1.5 cups water. Cook and stire over medium heat 15 mins or until tender. Remove from heat; stir in sugar and gelatin mix until combined. Cover and refrigerate 2 hours.
• 2 Stir pineapple, chopped strawberries and almond extract into rhubarb mixture; fold in whipped topping. Spoon mixture into pie shell. Cover and refrigerate 4 hours or until set.

Spinach and Mushrooms With Truffle Oil

Strawberry-Rhubarb Muffins

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 3/4 cups flour
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 3/4 cup chopped rhubarb
• 3/4 cup sliced strawberry
• 1 egg, slightly beaten
• 3/4 cup milk
• 1/3 cup oil

Recipe

• 1 Mix flour,sugar& baking powder together in a large bowl.
• 2 Combine egg, milk & oil in a small bowl.
• 3 Stir this into flour mixture with a fork just until moistened.
• 4 Fold in rhubarb & strawberries.
• 5 Pour into greased muffin tins.
• 6 sprinkle top with a bit of white sugar.
• 7 Bake 20-25 minutes until golden brown.

Pumpkin Gingersnap Pie

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• 1 1/2 cups cold half-and-half cream or 1 1/2 cups light cream
• 1 (3 1/2 ounce) instant vanilla pudding
• 3 1/2 cups Cool Whip, thawed
• 1 cup chopped pecans
• 1 cup chopped gingersnaps
• 1/2 cup canned pumpkin
• 1 1/2 tablespoons pumpkin pie spice
• 1 prepared graham cracker crust (or make your own)

Recipe

• 1 Pour half & half or cream into large bowl. Add pudding. Beat with a wire whisk until well blended, about 1 minute. Let stand 5 minutes.
• 2 Fold in Cool Whip, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon into crust.
• 3 Freeze till firm, about 6 hours or overnight.
• 4 Remove from freezer and let stand about 10 minutes to soften before serving.
• 5 Store leftovers in freezer.

Strawmelonberry Soda Smoothie

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• 1/2 cup blueberries, for one drink
• 1/2 cup watermelon, cup for one drink
• 1/2 cup strawberry, for one drink
• 1/2 cup ice, for one drink
• 1 1/2 cups ginger ale, for one drink

Recipe

• 1 Add all the fruits into a blender and ice as well.
• 2 Add Ginger Ale into the blender Make sure pour in carefully
• 3 Pour into a Tall Cup and Enjoy.

Strawberry-Vanilla Chill Cake

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 20
• 1 angel food cake
• 2 (3 1/2 ounce) packages instant vanilla pudding
• 3 cups milk
• 2 cups sour cream
• 1 (21 ounce) can strawberry pie filling
• 1 (8 ounce) container Cool Whip

Recipe

• 1 Tear cake into bite-sized pieces & put in a 13"x9" baking dish.
• 2 In a bowl, mix milk, sour cream & pudding until thickened.
• 3 Spread over cake, & let chill 30 minutes.
• 4 Spread pie filling on top of cake.
• 5 Spread whipped cream over top of pie filling.
• 6 Chill in refrigerator. Can be made a day ahead.

Pumpkin Ice Cream Easy 4 Ingredients

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 1 1/2 quarts vanilla ice cream, softened
• 1 3/4 cups pumpkin puree
• 2 teaspoons pumpkin pie spice (don`t use last years buy fresh)
• 1/2 cup brown sugar

Recipe

• 1 Mix the pumpkin, spices and brown sugar together.
• 2 Fold in the softened ice cream.
• 3 Taste to adjust spices to your likings!
• 4 Freeze to desired consistency.

Strawberry-Rhubarb Crisp

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup butter, room temperature
• 1/2 cup pecans, toasted and chopped
• 1 1/2 lbs fresh rhubarb, washed, trimmed, with all leaves removed, cut into 1-inch pieces
• 2 cups fresh strawberries, halved
• 3 tablespoons all-purpose flour
• 1/2 cup sugar

Recipe

• 1 Preheat oven to 375 degrees.
• 2 Stir together flour, brown sugar, and nutmeg in medium bowl. Pulse flour mixture and butter together in the bowl of a food processor just until mixture holds together. Add chopped cuts and pulse 3-4 more times.
• 3 Toss rhubarb pieces and strawberries together with 3 tablespoons flour and 1/2 cup sugar. Spoon into buttered 2 quart shallow baking dish and sprinkle with flour and brown sugar mixture.
• 4 Bake until brown and bubbling around edges, 35-40 minutes. Serve warm or at room temperature.

Strawberry-Basil Lemonade

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 3 cups granulated sugar
• 1 1/2 cups water
• 1 1/2 lbs strawberries, washed, hulled, and sliced 1/2-inch thick
• 1 cup basil leaves, tightly packed
• 6 cups water, cold
• 3 cups lemon juice, chilled
• ice
• 1/2 lb strawberry, washed, hulled, and sliced 1/2-inch thick, for garnish
• 1/4 cup basil leaves, tightly packed, blemish-free, for garnish

Recipe

• 1 For the strawberry-basil syrup:.
• 2 Place sugar and water in a medium saucepan over high heat and stir until sugar dissolves and mixture comes to a boil. Add strawberries, reduce heat to medium low, and simmer until strawberries have softened, about 10 minutes.
• 3 Remove from heat, add basil leaves, and stir to incorporate. Cool to room temperature, about 45 minutes. Strain through a fine-mesh strainer set over a medium bowl; discard solids. Cover syrup and refrigerate until ready to use.
• 4 For the lemonade:.
• 5 Pour water, lemon juice, and reserved strawberry-basil syrup into a 3-quart pitcher or punch bowl and stir to combine. Add ice and garnish with sliced strawberries and basil leaves. Taste, and adjust water/ice if too strong or sweet for you.

Strawberry-Pineapple Smoothie

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 6 fresh strawberries
• 6 fresh pineapple slices
• 1/3 milk
• 1/3 orange juice
• 1 1/2 ice
• 3 tablespoons sugar

Recipe

• 1 Blend the strawberries, pineapples, milk, orange, and sugar together. Blend until not lumpy. Finally put the ice and grind it. Pour in cup and enjoy!

Swedish Brownies

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 4 large eggs
• 2 cups granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup butter, melted
• 2 teaspoons almond extract
• 1/2 cup sliced almonds

Recipe

• 1 Preheat oven to 350 degrees F. Grease 13x9x2-inch baking pan; set aside.
• 2 With mixer, cream together eggs and sugar; add flour, baking powder, salt, melted butter and almond extract, beating until just mixed. Spread into prepared baking pan and sprinkle with the almonds.
• 3 Bake for 30 minutes or until tested done and lightly browned. Cool and cut into bars.

Spinach and Feta Stuffed Mushrooms

Strawberry-papaya Passion

Total Time: 3 mins Preparation Time: 2 mins Cook Time: 1 min

Ingredients

• Servings: 2
• 1/2 cup plain fat-free yogurt
• 1/2 cup nonfat milk
• 3/4 cup chopped papaya, chilled
• 1/2 cup strawberry, chilled
• 1 tablespoon honey
• 1/2 cup small ice cubes or 1/2 cup crushed ice

Recipe

• 1 In blender, combine yogurt and milk; add papaya, strawberries and honey. Add ice cubes. Cover and blend until nearly smooth.

Slumber Party Mix

Strawberry-Orange Cups

Slow-Roasted Tomatoes

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 2
• 3 plum tomatoes, halved lengthwise
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme leaves
• coarse salt, to taste
• ground black pepper, to taste

Recipe

• 1 Preheat oven to 325°F Place tomatoes on a rimmed baking sheet, cut side up. Drizzle with oil, and sprinkle with thyme leaves; season with salt and pepper.
• 2 Roast until tomatoes begin to collapse, brushing occasionally with pan juices, about 90 minutes.

Slow-Roasted Turkey With Cream Gravy

Total Time: 10 hrs 30 mins Preparation Time: 30 mins Cook Time: 10 hrs

Ingredients

• Servings: 6
• 12 lbs fresh whole turkey, thawed
• 1 tablespoon kosher salt
• 10 cups cold water
• 4 celery ribs, quartered and divided
• 2 medium onions, peeled, quartered, and divided
• 2 carrots, quartered and divided
• cooking spray
• 1/2 cup heavy whipping cream, divided
• 1 1/2 teaspoons fresh ground black pepper
• 2 tablespoons cornstarch

Recipe

• 1 Place breast halves and leg quarters in a large bowl; sprinkle with salt. Cover and chill 8 hours or overnight.
• 2 Combine reserved giblets, wings and backbone in a large Dutch oven. Add 10 cups water, 8 celery pieces, 4 onion quarters, and 4 carrot pieces. Bring to a boil over medium-high heat. Reduce heat and simmer 5 hours or until mixture measures 8 cups. Cool to room temperature. Cover and chill stock 8 hours or overnight.
• 3 Skim solidified fat from surface of stock; discard fat. Return stock to high heat; bring to a boil. Boil for 30 minutes or until stock measures 3 cups. Strain mixture througha sieve, reserving stock. Discard the solids.
• 4 Remove turkey from refrigerator, and let stand at room temperature for 30 minutes.
• 5 Preheat oven to 325 degrees F.
• 6 Arrange turkey pieces skin side up, in a roasting pan, and arrange remaining 8 celery pieces, 4 onion quarters, and 4 carrot pieces in pan. Brush turkey skin with 2 tablespoons cream; sprinkle with black pepper. Bake at 325 degrees F for 1 1/2 hours or until a thermometer inserted in the thickest part of breast registers 165 degrees F, basting every 30 minutes with 2 1/2 tablesppons stock. Remove from oven. Place breast halves and leg quarters on a jelly-roll pan or cutting board. Let stand, covered, for 30 minutes. Discard skin.
• 7 Add 1 cup stock to bottom of roasting pan; carefully scrape browned bits from bottom of pan. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to top). Seal bag, and carefully snip off 1 bottom corner of bag. Strain drippings through a sieve into a medium saucepan, stopping before the fat layer reaches the opening; discard fat and solids. Add remaining 1 1/2 cups stock to pan; bring to a boil over medium-high heat. Combine remaining 6 tablespoons cream and cornstarch, stirring with a whisk until smooth. Stir until sauce thickens.

Slow-Roasted Pears With Hazelnuts, Honey & Mascarpone

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 large lemon, juice of
• 100 g caster sugar
• 4 firm beurre bosc pears
• 1 vanilla bean, halved
• 45 g butter, at room temperature
• 2 tablespoons brown sugar
• 1/4 cup honey
• 1/4 cup hazelnuts, halved, roasted
• 1/3 cup mascarpone

Recipe

• 1 Preheat oven to 190°C or 170°C fan.
• 2 Mix lemon juice and caster sugar into one litre of water and stir to dissolve the sugar; halve and core the pears and place in the water.
• 3 Scrape the seeds from the vanilla bean; reserve the bean and place the seeds in a small bowl with the butter and brown sugar; mix well until soft and spreadable.
• 4 Remove the pears from the water and spread the butter mixture over the cut sides; pour 700 ml of the water into a deep baking pan, place the pears into the pan, cut-side up; place the vanilla bean halves in the water and cover the pan with foil; pierce the foil in four places.
• 5 Bake the pears for 11/2 hours until they are tender.
• 6 Place the pears in shallow bowls and spoon over a little of the cooking syrup; drizzle with honey and scatter with hazelnuts; and serve warm or at room temperature with mascarpone.
• 7 TIP: Check the water level in the baking pan from time to time during the cooking time, and add a little more water if too much has evaporated.

Strawberry-Macadamia Nut Muffins

Total Time: 32 mins Preparation Time: 12 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 3/4 cup milk
• 1/3 cup butter, melted (5 1/3 Tbsp.)
• 1 large egg
• 2 cups flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup chopped fresh strawberries
• 1/2 cup chopped macadamia nuts

Recipe

• 1 Preheat oven to 400*F.
• 2 Grease the bottoms only of 12 standard-size muffin cups, or line with paper wrappers; set aside.
• 3 In a large bowl, beat together the the milk, melted butter, and egg.
• 4 Stir in the flour, sugar, baking powder, and salt just until combined; do not overmix.
• 5 Gently fold in the strawberries and macadamia nuts.
• 6 Spoon batter into the prepared tins; sprinkle with sugar, if desired.
• 7 Bake for 20-22 minutes, or until golden and puffed.
• 8 Immediately invert onto wire racks.
• 9 Serve warm or cool.

Small Batch Tea Jelly (Any Flavor)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 1/2 tablespoons loose leaf tea
• 1 1/4 cups water
• 1/4 cup sugar (adjust to taste)
• 1/2 tablespoon no-sugar dry pectin

Recipe

• 1 When choosing your tea, please bear in mind that certain herbs might be too strong or bitter and make a poor jelly (lavender and black tea in particular need to be treated carefully). If you do need to use a strong herb, try adding it in 5 minutes into the steep time. Also, when measuring out your tea, if your quantity is not exactly a match for the recommended quantity, it's better to go under than over the amount.
• 2 Bring water up to a rolling boil in a medium saucepan; add tea and boil 1 minute.
• 3 Cover the saucepan, turn the heat off, and steep tea for 10 minutes.
• 4 Strain out the tea leaves and place the tea back in the saucepan.
• 5 Stir in the sugar to taste and the pectin (making sure it's fully dissolved), then bring to a strong boil.
• 6 Boil 1 minute (stirring frequently). Turn the heat off, and test the jelly for doneness (I like using the freezer plate method).
• 7 Place jam into sterilized canning jars and screw on the lids. Process in boiling water bath for 10 minutes. Alternatively, you can just put the jelly in the fridge and eat it immediately. It should keep for a couple weeks.
• 8 NOTE: I've tested several flavors so far using some of my own tea recipes, and I've found that these are particularly good as jelly: Spiced Rose Tea (or indeed any tea that involves rose petals), White Vanilla Tea, Chamomile Apple Tea, and Rooibos Carob Tea.

Pan-Seared Scallops With Spinach

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 3 slices lean bacon
• 1 lb sea scallops
• 2 tablespoons flour
• 2 teaspoons cajun seasoning
• 10 ounces fresh spinach
• 1 tablespoon dry white wine
• 2 tablespoons balsamic vinegar

Recipe

• 1 In a large skillet cook bacon until crisp. Remove from pan and drain well on paper towels. Remove all but 1 tablespoon drippings from skillet.
• 2 Rinse scallops and pat dry. Combine flour and cajun seasoning; add scallops and toss to coat.
• 3 Cook scallops in hot drippings in skillet about 6 minutes or until browned, turning once.
• 4 Remove scallops from skillet. Deglaze skillet with white wine.
• 5 Add spinach to liquid in skillet. Cover and cook over medium-high heat for 2 minutes or until spinach is wilted. Add vinegar and toss to coat evenly.
• 6 Return scallops to skillet and heat through. Crumble bacon and sprinkle over scallops.

Quinoa With Apricots & Pistachios (Gluten Free, Vegan)

Pumpkin Greek Yogurt (Low Fat)

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup plain Greek yogurt (I used low fat)
• 1/4 teaspoon pumpkin pie spice
• 5 drops liquid stevia

Recipe

• 1 Mix all ingredients together.
• 2 Enjoy!

Spinach and Mushroom Tofu Quiche

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 unbaked 9-inch pie crust
• 1 lb spinach, chopped
• 1/2 lb mushroom, sliced
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 lb firm tofu, drained
• 1/2 cup soymilk
• 1/4 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground red pepper
• black pepper
• 1 tablespoon dried parsley

Recipe

• 1 Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes.
• 2 Heat oil in a large skillet over medium-high heat. Saute spinach, onion, garlic, and mushrooms until golden.
• 3 In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, and parsley; process until smooth. In a large bowl combine tofu mixture with broccoli mixture (THERE IS NO BROCCOLI IN THIS RECIPE!). Pour into pie crust.
• 4 Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.

Slowcooker Breakfast Cobbler

Slushy Red Punch

Total Time: 14 hrs Preparation Time: 6 hrs Cook Time: 8 hrs

Ingredients

• Servings: 55
• 1 (6 ounce) package strawberry Jell-O gelatin dessert
• 2 cups boiling water
• 4 cups sugar
• 9 cups water
• 1 (46 ounce) can pineapple juice
• 1 (12 ounce) can frozen orange juice concentrate
• 1 pint ReaLemon juice
• 2 tablespoons vanilla
• 1 teaspoon almond extract
• 2 quarts ginger ale, chilled

Recipe

• 1 Dissolve jello in boiling water.
• 2 Add sugar and stir until dissolved.
• 3 Add all other ingredients, except ginger ale.
• 4 Freeze for 5-6 hours in large container.
• 5 Remove from freezer about 2 hours before serving so punch can get to a slushy consistency.
• 6 Add ginger ale just before serving.
• 7 Makes approximately 55 half cup servings.

Slush Punch

Spinach and Green Apple Salad, Diabetic

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1/3 cup walnut pieces
• 2 tablespoons olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon Dijon mustard
• salt & freshly ground black pepper
• 5 ounces baby spinach leaves (about 5 cups lightly packed)
• 1 granny smith apple

Recipe

• 1 1/3 cup walnut pieces, toasted in a dry skillet over a medium-high flame until fragrant, about 2 minutes.
• 2 In a small bowl whisk together the oil, vinegar and mustard.
• 3 Season with salt and pepper to taste.
• 4 Toss the spinach with the dressing until evenly coated then divide the spinach among 4 serving plates.
• 5 Core the apple and slice it into matchsticks.
• 6 Sprinkle a quarter of the apple pieces on top of each salad.
• 7 Follow with the walnut pieces.
• 8 Serve immediately.

Strawberry-lemon Parfait

Sauteed Okra

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 lb frozen whole okra
• 1 tablespoon butter
• 1 teaspoon fresh parsley, chopped
• 2 tablespoons pine nuts
• lemon juice, few drops
• salt and pepper

Recipe

• 1 bring 1 cup salted water to boil in saucepan. add okra, cover, cook for 10 minutes.
• 2 when okra is cooked, cool under cold running water, drain weel.
• 3 heat butter in frying pan, when hot add okra and parsley, mix well and add pine nuts.
• 4 cook 2 minutes over medium heat, season with salt and pepper.
• 5 sprinkle with lemon juice and serve.

Raas Malai (It's What to Do With "freshly Spoiled Milk!&

Strawberry-Kiwi Tart

Total Time: 1 hr 29 mins Preparation Time: 29 mins Cook Time: 1 hr

Ingredients

• 1 pie crust
• 1 1/2 cups low-fat vanilla yogurt
• 1 (8 ounce) container reduced-fat sour cream
• 1 (4 ounce) box instant vanilla pudding
• 2 tablespoons orange marmalade
• 1 cup sliced fresh strawberries
• 2 kiwi fruits, peeled, thinly sliced
• 2 tablespoons orange marmalade

Recipe

• 1 1. Heat oven to 450°F Using 9-inch tart pan with removable bottom or 9-inch glass pie plate. Bake pie crust 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
• 2 2. In medium bowl, mix filling ingredients with wire whisk until well blended. Pour into cooled baked shell. Arrange strawberries and kiwifruit on filling.
• 3 3. In small microwavable bowl, microwave marmalade uncovered on High 5 to 10 seconds or until melted. Brush over fruit. Refrigerate about 1 hour or until set before serving. Cover and refrigerate any remaining tart.

Small-Batch Blueberry Butter

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups fresh wild blueberries (do not thaw) or 1 1/2 cups frozen wild blueberries (do not thaw)
• 2 medium granny smith apples, peeled, cored and diced
• 1 cup vanilla sugar (or 1 cup regular sugar)
• 1 vanilla bean (if using regular sugar)
• 1 pinch salt
• 1/4 teaspoon allspice
• 1 pinch nutmeg
• 1/4 cup water

Recipe

• 1 Combine all the ingredients in a heavy bottomed saucepot.
• 2 Bring to a boil, then reduce the heat and simmer 1 hour, stirring frequently to prevent sticking and mashing the fruit against the sides of the pot to smooth it out.
• 3 The butter is done when it is thick and spreadable. Remove vanilla bean if using.
• 4 Can in a water bath or spoon into clean jars and keep in the fridge up to 6 weeks.

Small-Batch Mandarin Orange (Or Clementine) Marmalade

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 3 mandarin oranges (or clementines)
• 1 lemon
• 1 cup water
• 1 1/4 cups granulated sugar

Recipe

• 1 Remove peel from all fruit, being careful to remove only the colored part from the lemon, and slice the peel thinly, using scissors or a sharp knife. Place slivers in a small non-reactive pan with the water, bring to a boil. Reduce heat, cover, and simmer 20 minutes.
• 2 Remove and discard white pithy rind and seeds from the lemon. Chop orange and lemon pulp finely in a food processor or with a sharp knife.Add to the saucepan, return to a boil, reduce heat, cover, and simmer 20 minutes.Add sugar to mixture, return to boil, and boil rapidly, uncovered, until mixture forms a gel, about 10 minutes, stirring frequently. Remove from heat.
• 3 Ladle into hot jars and process 10 minutes in a boiling water bath.

Sauteed Radishes

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 4 bunches radishes, washed & quartered
• 2 tablespoons butter, unsalted
• salt

Recipe

• 1 Heat butter in fry pan.
• 2 Add radishes and salt.
• 3 Saute until crispy.

Strawberry-Lavender Jam

Total Time: 2 hrs 50 mins Preparation Time: 30 mins Cook Time: 2 hrs 20 mins

Ingredients

• 1 1/2 kg strawberries
• 500 g super gelling sugar (Dr. Oetker Super Gelling Sugar 3-1)
• 18 -20 sprigs lavender, inflorescences and sprigs (see note)
• 2 tablespoons lime juice
• 4 tablespoons orange juice

Recipe

• 1 For this recipe you need 1.5 kg cleaned and hulled strawberries.
• 2 Cut the strawberries into pieces and put into a suited pot.
• 3 Add sugar and lime juice. Mix and let stand for 2 hours.
• 4 Bind the lavender sprigs with the inflorescences together. Add to the strawberries.
• 5 Bring to a boil over medium high heat stirring all the time.
• 6 Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the lavender.
• 7 Add 4 tablespoons of orange juice. If you like you can mash now the strawberries as you would like them in your jam.
• 8 Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
• 9 NOTE on lavender: I use lavender inflorescences while flowering. I cut the leaving about 15cm of the sprig at the inflorescence. If you can't get fresh lavender you can sub it by about 8 teaspoons of dried lavender flowers (but that is a guess).
• 10 NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.

Rustic Whole Wheat Pillows (Pane Rustico)

Total Time: 4 hrs 40 mins Preparation Time: 40 mins Cook Time: 4 hrs

Ingredients

• 1/2 cup cracked hard wheat berries (100g)
• 3/4 cup unbleached all-purpose flour (100g)
• 2 1/2 teaspoons active dry yeast (18 g)
• 1 cup warm water
• 2 1/4 cups whole wheat flour (300 g)
• 1 tablespoon salt (15 g)
• unbleached all-purpose flour, for kneading

Recipe

• 1 Soak the wheat berries in cold water for 1 to 3 days.
• 2 Drain the wheat berries and process the berries and ap flour in a food processor or blender just until coarsely chopped (not too fine, or the berries wont be crunchy).
• 3 Stir the yeast into the water and let stand for 10 minutes.
• 4 Stir in the berry mixture.
• 5 Mix the whole wheat flour and salt and stir in, 2 cup at a time, into the yeast mixture.
• 6 Stir until the dough is stiff and sticky.
• 7 Knead on a floured surface until firm, elastic, but still slightly tacky, 8 to 10 minutes.
• 8 Place the dough in a lightly oiled bowl and cover tightly with plastic wrap and let rise until doubled (2 hrs). Punch the dough down and knead briefly on a lightly floured surface.
• 9 Shape into a long rectangle by flattening it with your forearm.
• 10 Cut into eight 5-inch squares.
• 11 Place on a lightly oiled baking sheet, cover with a towel, and let rise until well puffed and almost doubled (1 3/4 hr to 2 hrs) Preheat oven to 450°F.
• 12 Bake 10 min then reduce the heat to 350°F and bake for 15 more minutes.
• 13 Cool completely on racks.

Sauteed Peaches with Vanilla Ice Cream

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 2 tablespoons butter or 2 tablespoons margarine
• 1/3 cup sugar
• 4 large ripe peaches, , 4 cups (, 4 cups)
• 2 tablespoons orange-flavored liqueur
• 1 quart vanilla ice cream

Recipe

• 1 Melt butter and sugar in large skillet over high heat until just beginning to brown.
• 2 Add peaches, stirring until tender, 5 minutes.
• 3 Stir in liqueur.
• 4 Remove from heat.
• 5 Scoop ice cream into eight serving bowls.
• 6 Spoon peach mixture evenly over ice cream.

Sluggers' Strawberry Slush

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 16 ounces frozen sliced strawberries in syrup
• 2 cups apple juice
• 16 ice cubes

Recipe

• 1 Place all the ingredients into a blender and puree at high speed until the mixture turns slushy.
• 2 Pour the drink into two plastic sports cups or other containers, filling to within once inch of the rims. Freeze overnight.
• 3 Remove the containers from the freezer just prior to leaving for the ball park.
• 4 When the beverage has thawed to a desired consistency, have your kids shake the cups vigorously.

Panch Phoran

Swedish Angel Food

Total Time: 9 mins Preparation Time: 4 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 waffle cones
• 1 cup whipping cream
• 1/2 cup lingonberries or 1/2 cup blueberries
• 1/4 cup granulated sugar

Recipe

• 1 Melt sugar in a pan together with lingonberries, and simmer until mixed together, about 5 minutes.
• 2 Allow to cool.
• 3 Whip cream until fairly stiff, fold into lingonberry mix and fill cones, just before serving.

Strawberry-Rhubarb Cobbler

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 6 cups rhubarb, sliced
• 1/2 cup granulated sugar
• 1 (3 ounce) package strawberry gelatin
• 1 (9 ounce) package yellow cake mix, such as Jiffy
• 3/4 cup water
• 1/3 cup unsalted butter
• 2 teaspoons confectioners' sugar, for garnish
• whipped topping (optional)

Recipe

• 1 Heat oven to 350 degrees; coat an 11x7x2-inch baking dish with nonstick cooking spray.
• 2 Place rhubarb in the prepared baking dish and sprinkle with granulated sugar and then with gelatin.
• 3 Sprinkle the cake mix over the gelatin and then drizzle with 3/4 cup water.
• 4 Stir in the melted butter.
• 5 Bake at 350 degrees for 50 minutes.
• 6 Remove from oven and cool on a wire rack for 10-15 minutes.
• 7 Serve warm or at room temperature.
• 8 Dust with confectioners' sugar and serve with whipped topping, if desired.

Strawberry-Buttermilk Sherbet

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 cups strawberries, chopped
• 1/3 cup agave nectar
• 1 1/2 cups whole buttermilk
• 3 tablespoons Chambord raspberry liquor
• 1 tablespoon fresh lemon juice (optional)

Recipe

• 1 Combine berries and nectar in a blender; process until smooth (about 1 minute). Add buttermilk; process until well blended. Add liqueur; pulse to mix. Add juice, if desired. Chill mixture 1 hour. Pour into freezer can of an ice-cream maker; freeze according to manufacturer's instructions.

Pumpkin Maple Custard Pie

Pumpkin Jello

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1 (3 ounce) box lemon gelatin (I use sugar free)
• 1 cup hot water
• 2 tablespoons granulated sugar (or Splenda)
• 1/4 teaspoon pumpkin pie spice
• 1 cup canned pumpkin (not pie mix)
• 1 (8 ounce) container Cool Whip
• 1/2 cup pecans, chopped

Recipe

• 1 Dissolve gelatin in boiling water; add sugar and spice.
• 2 Add pumpkin, mixing well.
• 3 Chill until slightly thickened.
• 4 Fold in cool Whip and nuts.
• 5 Pour into mold or bowl and refrigerate until firm.

Strawberry-Mango Salsa

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 cups fresh mango, chopped
• 2 cups fresh strawberries, chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeno pepper, seeded and chopped
• 1/2 cup onion, chopped
• 1/4 cup lime juice

Recipe

• 1 Mix all ingredients together in a bowl.
• 2 Cover and refrigerate for an hour or two to let the flavors develop.

Strawberry-Kiwi Soda (All Natural)

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• Servings: 1
• 1/2 cup 100% strawberry kiwi juice (or any juice!)
• 1/2 cup club soda
• 1/2 teaspoon lime juice
• 3 cherries (optional)
• 1 lemon slice, to garnish

Recipe

• 1 Pour all ingredients into a glass and enjoy!

Sauteed Portabella and Cremini Mushrooms

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 1/2 lbs portabella mushrooms
• 1 1/2 lbs cremini mushrooms
• 3 large shallots
• 1/2 cup unsalted butter
• 4 scallions (green parts only)
• 1/2 cup balsamic vinegar
• 5 tablespoons soy sauce
• 1/4 cup sugar

Recipe

• 1 Halve portabellas& cut both portabellas and creminis in 1/4" slices.
• 2 Chop shallots and cook half in half of the butter over moderate heat, stirring 1 min.
• 3 Add portabellas and salt& pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 mins.
• 4 Transfer to a bowl and keep warm, covered.
• 5 Cook remaining shallots in remaining butter and add cremini, salt and pepper until mushrooms give off is evaporated, about 10 mins.
• 6 Mix both mushrooms together and keep warm.
• 7 Diagonally cut scallions into thin slices.
• 8 In a bowl whisk together vinegar, soy sauce, and sugar.
• 9 Heat mushrooms over moderately high heat and add vinegar mixture.
• 10 Boil mixture 3 mins, or until liquid is reduced slightly, and stir in scallions.

Sauteed Plantains

Sauteed Peas And Celery

Total Time: 23 mins Preparation Time: 8 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/4 cup chopped red onion
• 1/4 cup chopped celery
• 1 (10 ounce) box frozen peas (or 2 cups fresh peas)
• 2 tablespoons chopped celery leaves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 Heat oil in skillet on med, add onions, cook until soft.
• 2 Add celery, cook until crisp tender.
• 3 Increase heat to med hi, add peas.
• 4 Cook until peas are heated through (about 6 minutes).
• 5 Stir in celery leaves, salt and pepper.

Swedish Brownies

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 9
• 2 eggs
• 1 cup sugar
• 1 cup flour
• 1/2 cup oil
• 1 teaspoon almond extract
• 1 pinch salt

Recipe

• 1 Pre heat oven to 350 degrees. Beat the eggs with a hand mixer until light. Add the sugar and beat until mixed. Add the remaining ingredients and beat until mixed. Pour in to a greased 9X9 pan. Bake for 20-30 mins or until toothpick inserted in to the center comes out clean and edges brown. Allow to cool and cut in to 9 squares.

Strawberry-Basil-Mint Mousse

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 egg whites
• 1 cup whipping cream
• 1/3 cup sugar
• 1 -1 1/2 cup frozen strawberries in syrup, thawed from frozen
• 2 -3 teaspoons gelatin powder
• fresh mint
• fresh basil

Recipe

• 1 In a small pot, heat the strawberries and syrup. Sprinkle the gelatin over the strawberries and stir until the gelatin is dissolved. Remove from heat and cool.
• 2 Put egg whites in a medium sized bowl and beat with an electric mixer until frothy. Add the sugar a little at a time while continuing to beat the egg whites until they form stiff peaks.
• 3 In a separate larger bowl, beat the whipping cream until stiff peaks form.
• 4 Place the cooled strawberry mixture in a blender and blend. Add about 10 mint leaves and 10 basil leaves and blend. Adjust to taste.
• 5 Pour half the strawberry/herb mixture and half the egg whites into the whipped cream and fold together. Pour the rest of the strawberries and egg whites in and fold.
• 6 Ladle the mousse into serving dishes and chill before serving, about one hour. A mint leaf makes a nice garnish.

Pumpkin Ice Cream Pie

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• 1 cup prepared pumpkin pie filling
• 1 quart good vanilla ice cream
• 1 cup whipping cream
• 1 9-inch graham cracker crust

Recipe

• 1 Slightly soften ice cream and spoon into food processor or large mixing bowl.
• 2 Add pumpkin pie filling to ice cream and pulse with food processor until smooth and blended.
• 3 If mixing with electric mixer, beat until blended and smooth.
• 4 Poour into graham cracker crust and freeze until firm, approx.
• 5 2 hours.
• 6 Whip cream to soft peaks and spread over pie before serving.

Quinoa With Chickpeas

Small-Batch Blueberry Honey Jam (Canning)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 1/2 cups coarsely chopped blueberries
• 2 1/2 cups granulated sugar
• 1 cup liquid honey
• 1 tablespoon lemon juice
• 1/2 teaspoon ground nutmeg
• 1 (3 ounce) envelope liquid fruit pectin

Recipe

• 1 Place all ingredients EXCEPT pectin in a large non-reactive saucepan. Bring to full boil on high, boil hard 2 minutes, stirring constantly. Remove from heat, stir in pectin, ladle into hot jars and process in a boiling water bath for 10 minutes.

Strawberry-Mango Margarita Dessert (Virgin)

Total Time: 3 hrs 55 mins Preparation Time: 25 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 10
• 1 1/4 cups graham crackers or 1 1/4 cups pretzels, crushed
• 1/4 cup sugar
• 1/2 cup butter or 1/2 cup margarine, melted
• 1 pint mango sorbet, slightly softened
• 2 (10 ounce) boxes frozen strawberries, in syrup thawed
• 1/2 cup frozen margarita mix, thawed
• 1 cup whipping cream, whipped
• 10 fresh strawberries, halved, for decoration (optional)
• 1 small mango, cut into cubes, for decoration (optional)
• 10 (4 inch) wooden skewers, for decoration you can cut longer skewers if needed (optional)
• coarse sugar, for decoration (optional)
• whipped topping, to top right before serving (optional)

Recipe

• 1 In a small bowl, mix graham crackers, 1/4 cup sugar, and 1/2 cup butter. Press firmly in bottom of ungreased 8 or 9 inch springform pan. Refrigerate 10 minutes.
• 2 Spoon sorbet over crust, spread evenly with metal spatula. Freeze for 30 minutes.
• 3 In a large bowl, mix thawed strawberries, using wire whisk, until broken into small pieces. Beat in margarita mix until well blended. Fold in whipped cream. Carefully pour into pan over sorbet. Freeze at least 3 hours until firm.
• 4 Decorating your dessert-------Using 4 inch wooden skewers place strawberry half and mango cube on each of the 10 skewers. Sprinkle with coarse sugar if desired. Place skewers into top of dessert for garnish. Top with any remaining fresh strawberry slices if desired. To serve, cut into wedges. Top with whipped topping if desired.( To make cutting the pie easier, wait to place the fruit skewers in the dessert until after slicing it).

Strawberry-Banana Icebox Pie

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 (3 ounce) box strawberry-banana gelatin
• 1 (8 ounce) container Cool Whip
• 1 teaspoon banana extract
• 1 mashed slightly overripe banana
• 2/3 cup boiling water
• 1/2 cup ice
• 1 graham cracker crust
• 1 (8 ounce) container Cool Whip, for topping (divided)
• 8 halved strawberries (to garnish) or 8 bananas, slices (to garnish)

Recipe

• 1 1.In a medium bowl, combine Jello powder with 2/3 cup boiling water. Stir until powder is completely dissolved. Place 1/2 cup ice into.
• 2 a measuring cup and top to 1 cup with cold water. Add to the Jello mixture and stir until ice is almost melted. Discard ice.
• 3 2 With a spoon,mix Jello mixture, Banana extract, mashed banana and 2/3 tub of Cool Whip .Use a whip after mixed,to make a.
• 4 smooth mixture. Pour the mixture into the pie crust and refrigerate 4 hours or overnight. Top with 1/2 remaining tub cool whip and.
• 5 halved strawberries . If using Banana slices for garnish,dip each slice in lemon juice,first,to avoid discoloration.

Sussex Pudding

Total Time: 1 hr 3 mins Preparation Time: 3 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 6 ounces suet
• 6 ounces raisins
• 6 ounces self-raising flour
• 1 teaspoon mixed spice
• 2 eggs
• 1/4 pint milk

Recipe

• 1 Set oven to 375F or Gas Mark 5.
• 2 Mix all the dry ingredients together.
• 3 Mix the eggs with the milk, and then combine with the dry ingredients.
• 4 Pour into a greased tin approx 8 inches long x 6 1/2 inches wide x 2 inches deep.
• 5 Bake for 1 hour.

Strawberry-Basil Jam

Total Time: 2 hrs 40 mins Preparation Time: 30 mins Cook Time: 2 hrs 10 mins

Ingredients

• 1200 g strawberries (weight after hulling)
• 400 g super gelling sugar (Dr. Oetker's 1-3)
• 3 1/2 tablespoons fresh basil, coarsely chopped
• 2 1/2 tablespoons lime juice
• 2 1/2 teaspoons lime peel, finely grated

Recipe

• 1 Clean and hull strawberries. Cut strawberries into pieces. Then weight to make 1.2 kg fruit for jam.
• 2 In a suited pot mix strawberries, super gelling sugar and lime juice.
• 3 Let stand for 2 hours, mixing from time to time.
• 4 Over medium high heat bring to a boil stirring all the time.
• 5 Let boil strawberry mixture for 4 minutes, stirring all the time.
• 6 Remove from heat and add lime peel. Mix.
• 7 Add coarsely chopped basil and mix.
• 8 Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
• 9 NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar. Follow the instructions on the package.

Rusty Apple Toddy

Strawberry-Margarita Mousse

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 1 (3/8 ounce) envelope unflavored gelatin (3 1/2 tsp total)
• 3/4 cup boiling water
• 1 (1 lb) container strawberry, hulled and quartered (4 cups)
• 1/2 cup sugar
• 1/3 cup lime juice (2 limes)
• 1/3 cup tequila
• 16 ounces frozen light whipped dessert topping, thawed (such as Cool Whip)
• sugar crystals (or clear decorating) (optional)
• thinly sliced lime (optional)
• strawberry (to garnish) (optional)

Recipe

• 1 Select a medium-size souffle dish: the bottom should measure 6" across and it will take 5 1/2 cups water to fill it up to the top. Prepare the souffle dish: cut a piece of nonstick aluminum foil 25" long; fold it in half lengthwise with the nonstick side out. Wrap it around dish with the folded edge up. Press the two ends together; fold twice to make the foil fit tightly around the dish. The "collar" will rise about 3" above the dish.
• 2 Place gelatin in small heatproof bowl. Add boiling water and stir until gelatin is completely dissolved, 2-3 minute Let cool 10 minutes.
• 3 Meanwhile, place berries, sugar, juice and tequila in food processor and process until berries are pureed. Pour into large bowl.
• 4 Stir dissolved gelatin into strawberry mixture until well combined. Using wire whisk, gently fold in whipped topping until no white streaks remain, 2 minutes. Pour into prepared sih, smoothing top. Refrigerate until set, 6 hours or overnight.
• 5 To serve, carefully remove collar. Gently press sugar onto exposed sides of mousse and garnish with lime and strawberries, if desired.

Strawberry-Lemon Angel Food Trifle

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 2 lbs fresh strawberries, sliced
• 10 1/2 ounces prepared angel food cake, cut into 1-inch cubes (1 loaf)
• 2 (21 ounce) cans prepared lemon pie filling (or lemon pudding)
• 1 pint heavy whipping cream
• 1 teaspoon vanilla extract
• 2 1/2 tablespoons powdered sugar
• 1 teaspoon finely grated lemon zest (optional)
• 1 -2 tablespoon limoncello lemon liqueur (optional)

Recipe

• 1 Whip the cream until soft peaks form; beat in the vanilla and sugar and mix thoroughly.
• 2 Gently fold lemon filling into the whipped cream (add lemon zest and Limoncello, if using).
• 3 In a trifle dish or individual dessert dishes layer the strawberries, cake cubes, and lemon creme mixture.
• 4 Arrange a few strawberries on top.
• 5 Serve immediately, or cover with saran wrap and chill until serving time.

Rustic Potato Loaves

Sushi..easy Homemade Style

Swahili Coconut or Peanut Sweet (Kashata)

Sautéed Mushrooms

Sauteed Mushrooms

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 500 g mushrooms (white button thickly sliced)
• 1 teaspoon fresh ground black pepper (or to taste)
• 1 tablespoon sour cream (light)
• 1 tablespoon thickened cream (double cream)

Recipe

• 1 Put butter into a cold pan and then top with sliced mushrooms and pepper (I used a pepper mill and just ground away so amount of pepper is estimated but we like a lot).
• 2 Put pan on a medium heat and stir to coat the mushrooms with the melting butter, once coated turn heat the heat down a little and stir occasionally till the mushrooms take on a bit of colour - about 12 to 15 minutes and then add the sour cream and the cream stirring into the mushrooms and heat through.
• 3 Serve immediately.

Panama Scramble

Pumpkin Ice Cream Pie

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• 2 (6 ounce) ready-to-fill graham cracker pie crust
• 4 pints rum-raisin ice cream (Haagen-Dazs has it)
• 1 (30 ounce) can pumpkin pie filling (Libbey or other)

Recipe

• 1 Freeze pie crusts and a large metal bowl 10 minutes.
• 2 Meanwhile, soften 2 pints ice cream at room temperature.
• 3 Scrape ice cream and pie mix into chilled bowl; mix until blended (a potato masher works well).
• 4 Divide between pie crusts. Freeze 2 hours, or until hard.
• 5 Slightly soften remaining ice cream. Using an ice cream spade or scoop, top pies with ice cream.
• 6 Freeze 30 minutes, or wrap airtight and freeze up to 1 month.
• 7 Decorate with small candy pumpkins, if desired.

Sauteed Mushrooms

Total Time: 5 mins Preparation Time: 1 min Cook Time: 4 mins

Ingredients

• Servings: 4
• 5 -6 white mushrooms
• 1/4 cup olive oil
• 1/4 cup soy sauce

Recipe

• 1 first clean the mushrooms then cut them into quarters. after you cut them pour the olive oil into the pan and heat the olive oil up until you can move it around like water. then pour the mushrooms in and saute them until the absorbed all the oil then you pour you're soy sauce in and repeat what you did with the olive oil.

Quinoa Tabbouleh

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 4 cups cooked quinoa
• 1 large cucumber, peeled seeded and diced
• 2 cups chopped tomatoes
• 1 cup fresh parsley, chopped
• 3/4 cup fresh mint, chopped
• 3/4 cup chopped green onion
• 2 teaspoons ground cumin
• 1/4 cup lemon juice
• 3 tablespoons olive oil
• sea salt and freshly cracked black pepper

Recipe

• 1 In large bowl, combine all ingredients. Season to taste with salt and pepper.
• 2 Cover and chill for at least 30 minutes before serving.

Sauteed Fresh Fig and Almond Dessert

Total Time: 9 mins Preparation Time: 2 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 12 ripe fresh figs, halved lengthwise
• 1/4 cup brown sugar (you might want to add more...I did!)
• 1 cup blanched slivered almond, toasted
• heavy cream (to garnish, optional, but the best part)

Recipe

• 1 Melt the butter in a large skillet over high heat.
• 2 Add the fig halves and sprinkle liberally with brown sugar.
• 3 Saute, turning the figs gently, until warmed through, about 4 minutes. Be careful not to let the butter/brown sugar burn, just caramelize.
• 4 Sprinkle with toasted almonds and garnish with heavy cream.

Ruth Reichl Gourmet Cappuccino Brownies

Rustic Thanksgiving Crostata

Pumpkin Maple Waffles

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 1 1/4 cups quinoa flour
• 2 tablespoons ground flax seeds
• 2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 large egg
• 1 cup buttermilk
• 1 cup pumpkin puree
• 2 tablespoons butter, melted
• 2 tablespoons maple syrup

Recipe

• 1 In large bowl, combine dry ingredients.
• 2 In medium bowl, whisk together egg, buttermilk, pumpkin, butter and maple syrup.
• 3 Add the egg mixture to the flour mixture and stir until just blended.
• 4 Spray waffle maker with cooking spray. For each waffle, pour about 1/3 cup batter into waffle maker.