Apricot Fruit Leather
Ingredients:
5 lbs ripe sweet apricots
1/2 cup granulated sugar
Directions:
1. Slice in half and remove pits from Apricots.
2. Place the Apricots on a baking sheet cut side up. {Single layered}
3. Bake at 400F for 15 mins.
4. Remove from oven once done and set aside to cool.
{Till cool enough to handle}
5. Place Apricots into a Blender or a Food Processor.
{Blend till Apricots become a smooth Puree.}
6. Stir in the 1/2 cup of sugar till well mixed.
7. Spread Pureed Apricot mixture onto a cookie sheet lined with parchment paper.
8. Place in a Preheated oven on 200F for 3 hours.
{You will know it is done when it no longer sticks to your fingers when touched.}
9. Once cooled cut into strips and roll the strips and place into an air tight bag.
10. Enjoy
Grilled Plums
Ingredients:
4 Plums
6 tbsp. honey
Your choice of ice cream or sherbet
Directions:
1. Slice in half and remove pits from Plums.
2. Gently toss the honey and the Plums in a large bowl till Plums are fully covered in honey.
3. On a medium heat place Plums cut side down onto grill.
4. Lightly brown for 3 to 4 mins.
5. Turn over skin side down.
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6. Lightly brown for 3 to 4 mins. {Until soft}
7. Place 2 halves in a bowl with your choice of ice cream or sherbet.
8. Enjoy
Servings: 4
Serving size: 2 Halves
Blackberry Salad
Ingredients:
10 oz. Baby Arugula
12 oz. Blackberries
5 oz. Crumbled Blue cheese
1/3 cup Slivered Almonds
Citrus Vinaigrette
Directions:
1. Place in a large mixing bowl:
Baby Arugula
Blackberries
Crumbled Blue cheese
Slivered Almonds.
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2. Gently toss the ingredients till thoroughly mixed.
3. Top with Citrus Vinaigrette to taste.
4. Serve and Enjoy
Servings: 2
Serving size: 2 Cups
Zucchini Alfredo
Noodles
Ingredients:
1/2 lb Bacon chopped
2 cloves minced garlic
1 2/3 cup Heavy Cream
1/2 cup Grated Parmesan
3 fresh Zucchinis
3 cups Water
2 Tbsp Olive oil
Salt
Pepper
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Directions:
Zucchini Noodles
1. Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached.
2. Turn zucchini over and continue 'peeling' until all the zucchini is in long strips; discard seeds.
3. Slice the zucchini into thinner strips resembling spaghetti.
4. Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute.
5. Add water and cook until zucchini is softened, 5 to 7 minutes.
6. Remove for water
7. Season with salt and pepper to taste.
Alfredo Sauce
1. In a large skillet over medium heat, cook bacon until to your taste.
2. Take out all but 2 tablespoons of bacon.
3. Drain on a paper towel-lined plate the rest.
4. Add the garlic and cook until fragrant, about 30 seconds.
5. Add heavy cream and bring mixture to a boil.
6. Reduce heat to low and stir in Parmesan.
7. Cook until sauce has thickened slightly.
8. Add zucchini noodles and toss until completely coated in sauce.
9. Remove from heat and stir in cooked bacon.
10. Top with extra Parmesan.
11. Serve and Enjoy
Servings: 2
Serving size: 1 1/2 Cup
Blueberry
White Chocolate Fudge
Ingredients:
1 cup frozen Blueberries
1 tablespoon Lemon Juice
2 teaspoons Cornstarch
14oz can Sweetened Condensed milk
20oz White Chocolate
3 tablespoons Unsalted Butter (room temp.)
1/8 teaspoon Salt
Directions:
Blueberry Mix
1. In a sauce pan add Blueberries, Lemon Juice, and Cornstarch than bring to a simmer over medium heat.
2. Stir as it constantly while gently smashing the blueberries smooth until mixture is a dark blueberry reduction.
3. Remove from heat.
4. Strain mixture through a fine mesh strainer
White Chocolate Mix
1. Lightly grease an 8x8inch. baking pan.
2. Line the pan with parchment paper. (hang extra parchment over the edges.)
3. (Using a heat proof bowl.) Combine the sweetened condensed milk, white chocolate, butter, and salt.
4. Fill a sauce pan with 1/4 water and bring to a boil.
5. Once boiling reduce heat to a simmer.
6. Place heat proof bowl with white chocolate mixture on top of the sauce pan with water.
7. Stir till all ingredients are fully mixed and smooth.
8. Pour the white chocolate mixture into baking pan.
9. Spoon slowly into white chocolate mixture the blueberry mixture.
10. Using a tooth pick make swirls in the mixture to give a marble look.
11. Set in fridge for 2 hours
12. To remove from pan run a butter knife around the edges till lose than slice and Enjoy.
Servings: 16
Serving size: 1/2 x 1/2inch
Blackberry
Cobbler
Ingredients:
8 cups Blackberries
1 1/4 cup Sugar
1/2 Lime's Juice and Zest
1 tablespoon Cornstarch
1 1/4 cup Flour
1 1/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/8 teaspoon salt
3/4 stick of Butter (chilled and diced into small cubes)
1/4 cup Buttermilk
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Directions:
Blackberry Mix
1. In a large bowl mix:
8 cups Blackberries
1 cup Sugar
Lime Zest
2. In a separate bowl whisk together till smooth:
Lime Juice
Cornstarch
4. Drizzle Lime Juice and Cornstarch Mixture over Blackberry Mixture.
5. Place Mixture into a 10 inch Cast Iron Skillet and set aside.
Dough Mix
1. In a medium bowl whisk together:
Flour
Baking Powder
Baking Soda
Salt
1/4 cup Sugar
2.Use your fingers to rub the butter into the flour mixture until the mixture gets a texture of coarse meal.
3. Make a well in the center of the flour mixture.
4. Pour Buttermilk into the well and stir with a fork till Buttermilk is well mixed in.
5.Crumble dough over the top of the Blackberry Mixture.
6. Bake the Cobbler at 35o till filling is bubbly and the crust is golden brown. (about 40 minutes)
7. Let cool for 10minutes than slice and Enjoy.
Servings: 8
Serving size: 1 Slice
Greengage Plum
Jam
Ingredients:
3lb Greengage Plums
1/2 Pint Water
3lb Sugar
Juice of 1 lemon
Directions:
1. Cut Greengage Plums in half and remove stone.
2. Place the fruit than in a large preserving.
3. Add water.
4. Slowly bring the fruit to a boil.
5. Reduce the heat and allow to simmer until fruit is soft.
6. While the fruit is boiling, warm your sugar in the oven on 275F.
7. Remove sugar from oven once fruit is soft.
8. Add sugar to the fruit.
9. Turn oven off and place Jam Jars into oven.
10. Stir sugar and fruit till well mixed.
11. Add lemon Juice and mix again.
12. Bring mixture to a boil till sets.
{To test if set, using a large spoon, scoop a spoon full out of the pot. It has set when the mixture slowly drips back into the pan.}
13. Once it sets turn off stove.
14. Let the jam cool, push any scum that may rise to the side of the pan.
15. Gently stir the Jam.
16. Pour the jam into the warm jars from the oven, fill them to the rim.
17. Seal the jar of jam immediately.
18. Now just make your self some toast and Enjoy.
Apricot Cake
Ingredients:
2lb Apricots Halved and stones removed
1/2 Cup Butter
3/4 Cup Sugar
1 Tablespoon lemon juice
1 Teaspoon Vanilla Extract
4 Eggs
2 Cups Flour
3 Teaspoon Baking powder
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
Powder Sugar
Directions:
1. Preheat oven to 350F
2. Grease bottom and sides of a 9inch spring form pan.
3. Using a food processor or blender and puree half of the Apricots with the lemon juice.
4. Cut the remaining apricots into quarters.
5. In a bowl mix butter and sugar until smooth.
6. Add eggs one at a time, mixing them in after each egg.
7. In a separate bowl combine flour, baking powder, cinnamon, than mix.
8. Add dry mixture to eggs and butter mixture than mix together.
9. Add pureed Apricots mix till fully mixed.
10. Transfer batter to spring form pan.
11. Place the quartered Apricot slices on top pf the batter.
12. Bake for 55-60 minutes or till done.
13. Let cool than dust with powder sugar.
14. Slice and Enjoy.
Servings: 8
Serving size: 1 Slice
Cucumber Sorbet
Ingredients:
1 1/2lb Cucumbers peeled and seeds removed
1 Cup Sugar
3 Tablespoon lemon juice
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Directions:
1. Cut Cucumbers {after they are peeled and have seeds removed} into 2 inch pieces
2. Place cut up Cucumber into a food processor or blender.
3. Add the Lemon Juice to Cucumbers.
4. Add Sugar to Lemon Juice and Cucumbers.
5. Process or blend till mixture is smooth.
6. Transfer to an airtight container and let chill in the fridge until cold. 1'24 hours
7. Freeze mixture in a ice cream maker till it is consistency of soft server.
8. Transfer into a freezer safe container.
9. Place in freezer for at least 4 hours before serving.
10. Scoop and Enjoy.
Servings: 8
Serving size: 1/2 Cup
Nectarine
Brown Sugar Crisp
Ingredients:
Fruit Mixture:
4 Cups Nectarines peeled, sliced, and seeds removed.
1/4 Cup Sugar
1 Tablespoon lemon juice
1 1/5 Tablespoons Cornstarch
Brown Sugar Oat Crumble:
3/4 Cup Oats
3/4 Cup Flour
1/2 Cup Brown Sugar
1/3 Cup Sugar
12 Tablespoons Cold butter cut into small cubes
Directions:
1. Preheat oven to 350F
2. Place Sliced Nectarines, Sugar, Cornstarch, and Lemon Juice in a bowl. Toss to coat.
3. In a separate bowl, mix oats, flour, butter, brown sugar, and sugar.
4. Mix till oats, flour, butter, brown sugar, and sugar is well mixed.
{Chunks of butter is fine they will melt in the oven.}
5. Place Nectarines in 9 inch baking dish.
6. Top Nectarines with Brown Sugar Crumble.
7. Bake 20 minutes or till crumble is melted and starts to bubble.
8. Let cool or serve hot and Enjoy.
Servings: 9
Serving size: 1 Slice
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Blueberry
Coffee Cake
Ingredients:
Streusel Topping:
6 Tablespoons packed Brown sugar
1/2 Cup Flour
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt
4 Tablespoon Cold Butter (Cut into 1/2 inch chunks)
Cake:
2 Cups Blueberries
2 Cup Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Cup butter
3/4 Cup Sugar
2 Large Eggs
1 1/2 Teaspoons Vanilla Extract
1/2 Cup Milk
Directions:
Streusel Topping
1. Combine into a bowl:
6 Tablespoons Packed Brown Sugar
1/2 Cup Flour
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt
2. Using your fingers mix till no lumps of brown sugar remain.
4. Rub butter in with your fingers until it reaches a crumbly texture.
5. Refrigerate till ready to use.
Cake Mix
1. Preheat Oven 375F
2. Grease a 9 inch square pan.
3. In a 2nd bowl whisk together
2 Cups Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
4. In 3rd bowl mix until creamy
1/2 Cup Butter
3/4 Sugar
5. Add Eggs 1 at a time while mixing.
6. Mix in 1 1/2 Vanilla Extract.
7. Slowly mix the 2nd bowl into the 3rd bowl.
8. Alternating between the 2nd bowl mixture and the 1/2 Cup Milk.
9. Gently Fold Blueberries into mixture.(DO NOT OVER MIX)
10. Pour Cake mix into greased pan.
11. Sprinkle Streusel Topping evenly over Batter.
12. Bake for 40-45 minutes until Golden Brown.
13. Let cool for 20 minutes.
14. Serve and Enjoy.
Servings: 9
Serving size: 1 Slice
Grilled Corn Salsa
Ingredients:
Salsa
5 Ears of corn
2 Tablespoon Extra Virgin Olive Oil
Salt
1 Avocado, Chopped
1 Cup Grape Tomatoes, Quartered
1/2 Red Onion, Finely Chopped
2 Tablespoon sliced Basil
Dressing
1/4 Cup Extra Virgin Olive Oil
1/3 Cup Lime Juice
1 Clove Garlic, Minced
1 Tablespoon Crushed Red Pepper Flakes
Salt
Directions:
Salsa
1. Brush Corn with Olive Oil and Salt.
2. Grill for 8 minutes (or till Kernels Char.)
3. Let Cool than slice Kernels off Cob with a knife.
4. In a large Bowl combine
Corn
Avocado
Grape Tomatoes
Red Onion
Basil
Dressing
1. In a 2nd Bowl Combine
Olive Oil
Lime
Garlic
Red Pepper Flakes
Salt (To Taste)
2. Whisk till smooth.
3. Pour 2nd Bowl mixture over 1st bowl's ingredients.
4. Lightly stir mixture.
5. Serve with Chips and Enjoy.
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Zucchini Boats with Roma Tomatoes
Ingredients:
3 Zucchini
6 Roma Tomatoes
1/4 Cup Olive Oil
1 Clove Crushed Garlic
1 1/2 Cups Mozzarella Cheese
1/4 Cup Bread Crumbs
Parmesan
Salt
Pepper
Directions:
1. Cut the Zucchini in half lengthwise and trim a little off the bottom so they lay flat.
2. Scoop the center out making sure to scoop out all the seeds.
3. Place Zucchini insides up on a baking sheet.
4. Mix in a small bowl
Olive Oil
Crushed Garlic
Salt
Pepper
5. Brush both insides and outside of the Zucchini.
6. Cut the Roma Tomatoes in half.
7. Place Roma Tomatoes halves into the Zucchini groves.
8. Sprinkle the bread crumbs over the Zucchini.
9. Bake on 350F for 30 minutes.
10. Remove from oven and cover Roma Tomatoes with Mozzarella Cheese.
11. Place bake into oven 5 minutes or till cheese becomes golden and bubbly.
12. Sprinkle with Parmesan to taste.
13. Let cool for 5 minutes.
14. Serve and Enjoy.
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Bruschetta
Ingredients:
1 1/2lb Ripe Tomatoes
2 Cloves Minced Garlic
1 Tablespoon Olive Oil
1 Teaspoon Balsamic Vinegar
6-8 Fresh Basil Leaves Thinly Sliced
3/4 Teaspoon Salt or to taste
1/2 Teaspoon Pepper or to taste
1 Baguette French Bread
Directions:
1. Blanch and Peel the Tomatoes
2. Preheat oven for 450F
3. Chop tomatoes into small bite size cubes.
4. In a large bowl, toss and coat the tomatoes with
Garlic
Olive Oil
Balsamic Vinegar
Basil
Salt
Pepper
5. Slice the Baguette into 1 inch thick slices.
6. Brush one side of each slice of Baguette with Olive Oil.
7. Place Olive Oil side down on a Baking sheet.
8. Place the Baking sheet into the oven for 5 minutes or until lightly browned around the edges.
9. Place a spoon or 2 of the tomato mixture onto each slice of Baguette.
10. Serve and Enjoy.
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Bread N Butter Pickles
Ingredients:
2 1/2 Lb Cucumbers
1 Large Sweet Onion
1/4 Cup Salt
2 Cups Apple Cider Vinegar
3 Cups Sugar
1 Teaspoon Celery Seeds
1 Teaspoon Brown Mustard Seeds
4 Allspice (whole not ground)
4 Cloves
2 Bay Leaves
1/2 Teaspoon Turmeric
Directions:
1. Cut the Cucumber into 1/4 inch Slices.
2. Cut the Large Sweet Onion in half and thinly sliced.
3. Place the Cucumber and Onion Slices into a Large Bowl.
4. Pour the Salt over Cucumbers and Onions.
5. Add Water just until covered.
6. Let sit for 6 hours over night.
7. Drain the Cucumber Mixture in a colander.
8. Rinse thoroughly with water, than drain again.
9. Place the Cucumbers and onions in a large stock pot.
10. Add to Cucumbers mixture
Apple Cider Vinegar
Sugar
Celery Seeds
Brown Mustard Seeds
Allspice
Cloves
Bay Leaves
Turmeric
11. Bring to a boil, reduce the heat to medium-high and boil for 10 minutes.
12. Ladle the Pickles into a sterile hot Jar.
13. Gently screw the lid on the Jars.
14. Process in a water bath for 20 minutes.
15. Store in a cool, dark place, will last a year.
16. Enjoy.
Pansy Spring Rolls
Ingredients:
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4 ounces Rice Vermicelli Noodles
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12 8'-9' rice paper rounds
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1 cup fresh basil leaves
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1 cup fresh cilantro leaves plus 1 tablespoon chopped
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1 cup fresh mint leaves
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1 cup English hothouse cucumber, cut into matchstick-size pieces
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1 cup carrot, cut into matchstick-size pieces
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16 small edible Pansy flowers
Directions:
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Place vermicelli noodles in a large bowl.
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Pour enough hot water over to cover; let stand until softened, about 10 minutes.
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Drain and transfer to a large bowl of ice water to cool.
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Drain and set aside.
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Fill a pie plate with warm water.
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Working with 1 rice paper round at a time, soak rice paper in water, turning occasionally, until just pliable but not limp, about 30 seconds.
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Transfer to a work surface.
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First add your flowers one inch above the base of your rice paper in a line.
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Add a few leaves of each herb, cucumber, and carrot on top.
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Arrange a small handful of noodles on top.
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Fold bottom of rice paper over your fillings, then fold in ends and roll (like a burrito) into a tight cylinder.
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Transfer your roll, seam side down, to a platter. Repeat.
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To serve, cut rolls in half on diagonal.
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Enjoy.