Sunday, June 29, 2008

A few summer recipes~~~

Pear Cranberry Leather
2 lb. pears
1 pkg. fresh cranberries (12 oz.)
1/4 C. honey

Cook cranberries in saucepan w/ small amount of water until skins pop. Remove from heat and drain well. Cook pears in saucepan with water until tender. Drain. Puree pears and cranberries together. Add honey and mix well. Pour mixture onto two plastic wrap lined 15 1/2 x 10 1/2 x 1 jelly roll pan. Spread evenly. Bake @ 225* until no longer wet to the touch. (about 4 hours) Remove plastic wrap and cut each sheet into 4 strips. Roll. Wrap with new plastic wrap. Store in refrigerator until your ready to eat.


Lime Dressed Fruit
1 1/2 C boysenberries or blueberries
1/4 C sugar
1/4 C water
1/4 tsp shredded lime peel
1/3 C lime juice
1/2 tsp poppyseed
2 medium cantaloupes
2 C sliced strawberries
(OR YOUR FAVORITE SUMMER FRUITS)

Combine suger & water in small saucepan and cook over medium heat. Stir 1 to 2 minutes until sugar is dissolved. Remove from heat. Stir in lime peel, lime juice and poppyseed. Cool.
Meanwhile, halve and seed melons; scoop out melon balls. Mix together melon, strawberries, boysen or blueberries. Drizzle with cooled dressing. Refrigerate in sealed plastic bowl for several hours. Garnish with strip of lime peel.

Crispy Cucumbers and Tomatoes in Dill Dressing
1/4 C cider vinegar
1 tsp white sugar
1/2 tsp salt
1/2 tsp chopped fresh dill weed
1/4 tsp ground black pepper
2 T vegetable oil
2 cucumbers, sliced
1 C red onion, sliced
2 ripe tomatoes, cut into wedges

In a large bowl, mix the vinegar, sugar, salt, dill, pepper and oil. Add cucumbers, onion & tomatoes. Toss and let stand at least 15 minutes before serving.

Gluten Free Zucchini Bread
1 1/2 C freshly shredded zucchini
1/2 C vegetable oil
1 C sugar
2 eggs
2 tsp vanilla
1/2 tsp baking soda
1/2 tsp cinnamon (allspice is a good substitute if you have an allergy)
1/2 tsp salt
1/4 tsp baking powder
1 1/2 C GF flour mix (see posted recipes)
1 tsp xanthum gum for each cup of flour
1 C of walnuts (IF YOU DON'T HAVE NUT ALLERGIES)

Use a mixer to beat the eggs, sugar, oil and vanilla. Add the baking soda, cinnamon, salt & baking powder. Slowly pour in the flour and xanthum gum until well mixed. By hand, mix in the zucchini and nuts. Pour into greased & floured loaf pan. Bake @ 350* for 75 minutes. Let cool. Remove from pan and slice.