Natural Peach Syrup

I try to avoid most syrups as they are too sugary. I’ve been on a Mediterranean diet to help lower my cholesterol and to hopefully lose weight. I found this recipe and thought I would share it. It doesn’t have any sugar in it. You will need these ingredients:

  • 6 cups sliced peaches
  • 3 cups water
  • 1 cup honey
  • 3 T. lemon juice

In a large pot, combine peaches and water. Bring to a boil. Reduce heat and simmer until peaches are soft and have colored the liquid, approximately 20 minutes. Strain through a sieve over a bowl. Discard peach solids. Return strained juice to pot. Add honey and stir. Bring to a boil. Skim off any foam. Add lemon juice. Pour hot syrup into clean half-pint jars. Leave a 1/2 inch head space. Wipe rim of jars with a damp cloth. Allow to cool, about an hour. Apply lids. Store in fridge up to 3 weeks or place in freezer up to 6 months. The syrup is good on pancakes or anything else your heart desires.

 

Lemon Dessert

I made this for a family party and decided to share the recipe. It’s easy and there isn’t any baking to it. You will need these ingredients:

  • 1 graham cracker crust
  • 1  3.4 oz. pkg. lemon pudding mix
  • 1 cup powered sugar
  • 1  8 oz. pkg. cream cheese
  • 1 cup whipped topping
  • 1 1/2 cups milk
  • additional whipped topping for garnish

Beat cream cheese, powdered sugar, and 1 cup whipped topping together until smooth. Spread over crust. Pour pudding mix into a bowl and add milk. Mix until blended well. Spread on top of cream cheese layer. Top with more whipped topping. Refrigerate for an hour, then it’s ready to serve.

Snickerdoodle Ice Cream Sandwiches

My mother used to make snickerdoodle cookies, when I was a kid, and it was one of my favorite cookies. Here is a recipe that follows that tradition but is a better dessert. You will need these ingredients:

  • 1 cube of butter
  • 1 cup sugar
  • 1 egg
  • 1 1/2 cups flour
  • 1 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • dash of salt
  • 1 T. brown sugar
  • 2 tsp. cinnamon
  • 2 T. granulated sugar
  • 2 cups vanilla ice cream

Preheat oven to 400 degrees. Melt the butter in the microwave for about thirty seconds. Remove and pour it in a mixing bowl. Add the cup of sugar and egg. Blend well. Add the flour, baking soda, salt, and cream of tartar. Mix well. Set aside. In a small bowl, add the brown sugar, cinnamon, and 2 T. of granulated sugar. Shape dough into balls and dip into cinnamon-sugar mixture. Place balls on ungreased cookie sheet, about 2 inches apart. Bake for 8-10 minutes until lightly browned on edges. Remove from oven and allow to cool on wire rack. After cooled, you may scoop ice cream onto a cookie and top it with another cookie. Press gently to flatten ice cream. Wrap in plastic or wax paper. Freeze sandwiches overnight.

Seafood Salad

Looking for something different for your Lenten feast? Try this hearty salad. You will need these ingredients:

  • 1 cup smoked salmon, cut up in small chunks
  • 1/2 cup cooked lobster, cut up in small chunks
  • 1 cup diced cucumber
  • 1 cup chopped celery
  • 3 hard boiled eggs, sliced
  •  6 small sweet pickles, chopped
  • 1/2 cup mayo

Mix all ingredients in a bowl and serve.

 

Cheesy Roasted Carrots

Are you bored with plain carrot sticks? Try this recipe to liven up those carrots. You will need these ingredients:

  • 1 pound carrots
  • 1 tsp. olive oil
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. dried thyme
  • 3 T. parmesan cheese

Preheat oven to 450 degrees F. Meanwhile cut up carrots length-wise and cut those in half again. Toss carrots with oil, and spices. Spread onto greased baking pan. Roast in oven for 12-15 minutes until tender and slightly browned. Sprinkle with cheese. Enjoy.

Blueberry Muffins

It was my turn to cook last night. I wanted some biscuits, but I really didn’t have that much time to spare so I made these muffins instead. You will need these ingredients:

  • 1 3/4 cup flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup olive oil
  • 3/4 cup blueberries

Preheat oven to 400 degrees F. Line muffin pan with cupcake holders. In a mixing bowl, add dry ingredients. Make a well in the center and drop in the egg. Pour milk and oil in. Stir together until blended. Add the blueberries and mix in. Drop by spoonful into muffin tin. Bake for 25 minutes. Allow to cool. Makes a dozen.

Ginger Sauce

Now that it’s spring and everyone is looking forward to better weather, why not indulge in some ice cream with this sauce? You will need these ingredients:

  • 1/3 cup light corn syrup
  • 1/4 cup chopped candied ginger
  • dash of salt
  • 1/2 cup light cream
  • 1/4 cup butter
  • 1/2 tsp. vanilla

In a saucepan, add corn syrup, ginger, 1/4 cup of cream, and salt. Simmer for 5 minutes. Stir in the rest of the cream. Heat through, but don’t boil it. Remove from heat and stir in butter and vanilla. Serve it warm over ice cream or gingerbread.

Those Magical Beans

Beans are packed with protein, fiber, and antioxidants. Researchers have found that beans have the power to prevent muscle shrinkage, keep your joints moving freely, and makes your muscles stronger. Red, kidney, and pinto beans rank the highest of antioxidant foods. So eat your beans.

Homemade Beet Chips

Are you looking for something to munch on, but you’re having a hard time, because you’re trying to stay on a diet? Well, try these. You will need:

  • 4 medium size beets
  • 2 T. olive oil
  • 1/4 tsp. smoked paprika
  • 1 T. sea salt

Preheat oven to 375 degrees F. Meanwhile, wash, peel outer skin, and slice the beets into thin slices. Line cookie sheets with foil. Place the beets on them and drizzle the olive oil over the beets. Mix the salt and paprika into a small bowl. Sprinkle over beets. Bake for 15 minutes. Flip them over and bake another 15 minutes or until crispy.

Avocado Macaroni Salad

Are you looking for something different, yet healthy for lunch? Try this. You will need:

  • 1 pkg. 12 oz. elbow pasta
  • 2 avocados
  • 2 tsp. fresh thyme
  • salt & pepper to taste
  • 5 slices bacon
  • 3/4 cup mayo.
  • 1/4 cup lemon juice
  • 1 T. sugar
  • 1/3 cup olive oil
  • 1 tsp. thyme leaves

Boil a large pot of water. Add the pasta and cook until soft. Drain. Add the pasta to a bowl . Peel, seed, and half the avocados. Dice into edible pieces and add to pasta bowl. Meanwhile cook the bacon. Crumble bacon over pasta bowl. Add the thyme, salt, and pepper. Stir together. Make the dressing by combining the mayo., lemon juice, sugar, and thyme leaves in a food processor. Add the olive oil in a small stream. Blend well. Drizzle the dressing over the pasta and serve.

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