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Prestigious Recipes - July 10 & 17, 2002
Starr's Blue Ribbon Peach Cobbler
It's peach season! I thought I'd share the recipe that won a blue ribbon at our county fair... Peach Cobbler ---->
Posted by Starr
4 to 5 large fresh peaches
1 tsp. cinnamon
1/4 c. brown sugar
1/4 c. white sugar
1 heaping Tbs. cornstarch
1/2 c. cold water
1 Tbs. lemon juice
1 1/2 c. flour
1/2 c. sugar
1/2 c. milk
1/4 c. softened margarine (not melted)
2 Tbs. sugar
1 tsp. cinnamon
Peel and slice peaches and set aside.
In saucepan, mix brown and white sugars and cinnamon.
Add cornstarch and cold water.
Cook until thick, then add the lemon juice.
Add peach slices and bring to a boil.
Boil for about 3 minutes, and then pour into a 2 quart baking dish.
Mix flour, sugar, milk and softened margarine.
Mix well and spoon over top of peaches.
In a small bowl, mix 2 tablespoons sugar and 1 teaspoon cinnamon.
Sprinkle this over top of cobbler.
Bake at 375 degrees for 40 to 50 minutes.
ENJOY!!! *HUGS*
Grilled Salmon Cherry Sauce
Posted by Maggie
3 cups pitted Northwest fresh sweet cherries
1/2 cup water
1/2 cup dry white wine
1/4 cup chopped onion
1 clove garlic, finely chopped
2 tablespoons honey
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
In large saucepan, combine all ingredients; bring to a boil over
medium-high hear.
Reduce heat and simmer, uncovered, 30
minutes or until mixture thickens, stirring frequently.
Serve over
grilled salmon.
Nilla Cherry Pudding
2 (4-serving size) packages instant vanilla pudding & pie filling
4 1/2 cups milk
(We always use SUPERSKIM or ULTRA SKIM - it takes as good if not better
than 2% yet has all the benefits of skim milk)
1/2 teaspoon almond extract
43 Nilla Wafers - they make these in low fat!! (YIPEE :-)
2 1/2 cups Northwest sweet cherries, pitted and halved
2 cups prepared whipped topping (Low-fat, of course!)
Additional Nilla Wafers and Northwest sweet cherries, for garnish
Prepare pudding according to package directions using milk and
almond extract.
Spoon 1/2 cup pudding in bottom of 2-quart serving bowl.
Top with 8
wafers, a generous layer of cherries and 2/3 cup pudding.
Stand 10
wafers around outside edge of dish.
Continue layering 11 wafers,
cherries, 2/3 cup pudding, 14 wafers, cherries and remaining
pudding.
Enjoy gals!
Cover, refrigerate 3 hours or overnight.
To serve, spread whipped
topping over pudding; garnish with additional wafers and cherries if
desired.
Makes 8 servings.
Grilled Shrimp Kabobs with Sunkist Lemon
Posted by Ladyhawk
Recipe courtesy of Marie Rama.
16 Sunkist lemon slices
12 large shrimp, uncooked
16 cherry tomatoes or green or red bell pepper slices
4 skewers*
Procedures:
Fold the lemon slices in half or wrap around the shrimp.
Alternately place the lemon, shrimp and
tomatoes or bell pepper on the skewers.
Place on an oiled grill and cook until shrimp are pink, turning
once.
*If using wooden skewers, soak them in water before assembling the kabobs to prevent wood from
burning.
Blackberry Crunch Bars
Posted by Starr
1 c. plus 2 Tbsp. flour
1/2 c. margarine, melted
2 c. fresh crushed blackberries, including their juice
1 c. sugar or honey
1 1/2 to 2 Tbsp. cornstarch
1/2 c. margarine
1/2 c. brown sugar
1 1/2 c. oats
6 Tbsp. flour
1/4 tsp. cinnamon
Crust:
Mix 1 cup plus 2 tablespoons flour and melted
margarine.
Pat into 9 x 13-inch pan.
Bake at 325
degrees for 15 minutes.
Filling:
Bring berries (or 2 cups other fruit) and
juice plus 1 cup sugar/honey to boil.
Dissolve
cornstarch in cold water (about 1/4 cup).
Gradually
pour into hot juice and fruit.
Boil and stir until
thickened and clear (about 1 to 2 minutes).
Pour over
crust.
Mix remaining ingredients and crumble over
fruit.
Bake at 350 degrees for 20 to 30 minutes.
Cut when cool.
Mmmmmmm! ENJOY!!!
Strawberry-Banana Frostea
Posted by Kelly
It's up to 35C today and humid! Here's a nice cool drink for you all
1 cup boiling water 250 mL
3 Red Rose Tea Bags 3
2 cups strawberries, hulled 500 mL
1 banana, cut into chunks 1
1/4 cup honey 50 mL
3 cups ice cubes (about 18 to 24) 750 mL
In teapot, pour boiling water over tea bags; cover and brew
5 minutes.
Remove tea bags; cool slightly.
In blender, combine tea, strawberries, banana and honey.
Add ice cubes, one at a time, and process until frosty.
Serve immediately.
Makes 5 (8 oz. / 250 mL) servings.
Swedish Apple Pie
Posted by Jeanne
Enough sliced apples to fill pie plate
1 tablespoon sugar
1 teaspoon cinnamon
3/4 cup butter, melted
1 cup sugar
1 egg
1 cup flour
1/2 cup nuts
1/4 teaspoon salt
Butter pie plate.
Fill pie plate with apples to about 3/4 full.
Mix 1 tablespoon sugar and cinnamon together and pour over apples.
Mix together butter, 1 cup sugar, egg, flour, nuts and salt.
Pour this mixture over apples.
Bake at 350-degrees for about 45 minutes.
 
 
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