Also from yesterday's paper. "It's a new take on a classic summer drink. You can find melon-flavored vodka, with hints of honeydew, cantaloupe and watermelon, at most liquor stores." Original recipe from Skyy Vodka.
This recipe comes from Perla Meyers' "How to Peel a Peach..." I'm going to try it for desert on Father's Day. Sounds delicious! The author says you can also add some lemon zest to the custard and serve it with blueberries instead of raspberries.
This comes from a cookbook I found at the library, "How to Peel a Peach and 1001 Other Things Every Good Cook Needs to Know" by Perla Meyers. The author says it is good with turkey, duck and pork, as well as with French toast, pancakes and crepes. You may can this for longer storage, if you like. I have made a similar recipe to this one last year, but I didn't care for that one, so this year I'll try this one.
These are delicious! I made them last week with some orange marmalade from my pantry, and substituted 1/2 cup of the plain flour with whole wheat flour. I also made a white glaze when they were cooled down and they looked like the sweet rolls you buy at the bakery. I plan to try these with some other jams and jellies that I've made and need to use up. From "Preserving for All Seasons" by Anne Gardon.
This is from Anne Gardon's "Preserving for All Seasons". I really like it, but then again, I love carrots and cinnamon together! This is so very easy to make and is great for a gift when your market's fruit section is looking rather blah.
This recipe comes from "Preserving for All Seasons" by Anne Gardon. I'm going to make this as a present for my grandpa and his wife, both of whom are diabetics. It makes a very small batch, so there is no need to worry about canning, and it couldn't be easier for a beginning jelly-maker! Anyone could probably make this one!
I want to try this recipe next year. It would make a very nice Thanksgiving or Christmas gift. From "Perfect Preserves" by M. Dalton King. The author recommends using Seckel, Forelli, or other small pears so they will fit whole into a quart-size jar.
This is something I made yesterday for dinner. I made the tea with my iced-tea maker, buy you can make it in the fridge the night before, or however you're accustomed to making tea. It's very light and not sweet like a lot of iced tea drinks--I think the sugar just makes you thirsty, so I didn't add any, but you can if you want.
I found this recipe from Cooks.com. I made it for our Thanksgiving dinner--just to make something different for a change. I have to tell you, not only was it pretty easy to make (other than the stemming), it was also very tasty. Everyone loved it. I hope you will enjoy it, too.