PRINTER-FRIENDLY VERSION • Makes 2 cups BLANCH • To make peeling easier, blanch peaches in boiling water 30 to 60 seconds, then transfer to cold water for 1 minute. • Peel, pit and dice peaches. 3 Peaches – ripe COMBINE • In bowl, combine peaches, red pepper, green onions, hot peppers, parsley, lime juice, oil, garlic and ginger. • Season … Read More
Hot Salsa
PRINTER-FRIENDLY VERSION • Makes a large batch – just under 16 quarts • This makes a nice hot salsa. • To reduce the heat, exchange some or all of the hot peppers with sweet, use paprika and omit or reduce the pepper flakes. 24 cups 2 cans 12 cups (6-8) 6 cups (6-8) 2 med 3 cups (1lb) 2 small … Read More
Homemade Salsa
PRINTER-FRIENDLY VERSION • Makes 2 cups • Serve this low-fat, nutrient-rich salsa with simply grilled fish, pork steaks, skinless chicken pieces or burgers. 2 large 1 1/3 cup 2 Tbsp 2 Tbsp 1/4 tsp. tomatoes, seeded and chopped Jalepeño pepper – chopped Green onion – chopped Cilantro – fresh, chopped Lime juice – fresh Salt • Mix all ingredients well and … Read More
Crunchy Apple Salsa
PRINTER-FRIENDLY VERSION Makes 4 servings 2 cups 3/4 – 1 cup 1/2 cup 1/4 cup To Taste To Taste Apples – halved, cored, and chopped Chili pepper – seeded and chopped Onion – chopped Lime juice Salt Pepper • Combine salsa ingredients and mix well; allow flavours to blend about 1/2 hour. • Serve Recipe courtesy of: www.usapple.org
Banana Split Cake
PRINTER-FRIENDLY VERSION • Yield: one 9″ x 13″ pan – up to 18 servings • Make up to one day a head of time • A tasty summer cake that requires no cooking. Please be advised, however, that it contains raw eggs. CRUST • Combine ingredients in a 9″ x 12″ or 13″ baking pan. • Mix crumbs and melted … Read More
Pears stuffed with Gorgonzola Cheese & Drizzle
PRINTER-FRIENDLY VERSION • Delicious as a 1st-course or dessert! • Makes 4 servings. PASTRY 1 ½ cups Dessert wine or grape juice 2 cups Water ¾ cup Sugar ½ stick Cinnamon 4 Cloves – while 4 Bosc or barlett pears 2 tsp Lemon juice – freshly squeezed 1 oz. Cream cheese – softened at room temp. 4 oz. Gorgonzola (blue … Read More
Pumpkin Raisin Loaf
• Makes one (or four) 4.5” x 8.5” pan PRINTER-FRIENDLY VERSION • Lovely for school lunches, after school snacks & when unexpected guests arrive. • Preheat oven to 350 0F. • Lightly grease baking dish with butter or coconut oil. DRY INGREDIENTS – Sift together in bowl: 2 cups Flour (8 cups – recipe x 4) 1 ½ tsp Baking powder … Read More
Harvest Spice Muffins
PRINTER-FRIENDLY VERSION • Yields: 20 muffins • A healthy snack for the whole family. WET INGREDIENTS • Whisk together eggs, milk, and oil until completely blended. • Stir in diced fruit. 2 1 cup 1/2 cup 2 cups eggs Low-fat Milk Olive Oil Pears &/or Apples – unpeeled DRY INGREDIENTS • Combine remaining ingredients in separate bowl. 3 cups 1 cup 4 tsp 1 tsp 1 … Read More
Prune Plum Tart
PRINTER-FRIENDLY VERSION • Makes 6 servings PREPARE PASTRY DOUGH 1 1/4 cups 1/2 tsp 1 Tbsp 1/2 cup 1/8 cup All-purpose Flour Salt Sugar Butter – unsalted , chilled; cut into 1” pieces Ice Water – up to 1/4 cup BLEND INGREDIENTS • In a food processor, place the flour, salt, and sugar and process until combined. • Add the … Read More
Hot Chocolate Fudge Cakes
• Makes 10 servings (One 4 oz. cake-filled ramekin per serving) • Make up to 2 days ahead prior to baking. PRINTER-FRIENDLY VERSION SIFT TOGETHER DRY INGREDIENTS • Sift together in medium-sized bowl. 3.4 oz 2/3 cup 5 tsp 1 1/2 tsp 1/4 tsp All-purpose Flour (less than 3/4 cup) Unsweetened Cocoa Instant Espresso Coffee Powder Baking Powder Salt COMBINE & REGRIGERATE … Read More